Upma Rava is the basis for making a delicious breakfast based on coarse semolina (wheat). The upma dish originates from the Indian subcontinent and is most common for breakfast in the South Indian Maharashtrian and Odia.
The cracked rice results from the grains breaking down during harvesting, transportation and processing. This broken rice is separated and sold separately. The advantage of this rice is that it easily absorbs moisture and flavors.
The betalnut (areca nut) is the seed of the areca palm, which grows in much of the tropical Pacific, Southeast and South Asia, and parts of East Africa. It is commonly referred to as betel nut.
Sago is a starch product extracted from the pith of different types of palms. Sago is a basic product like rice and potatoes and it contains no fats, proteins or gluten.
Jaggery is a tasty unrefined sugar made from cane sugar. It is less sweet than maple syrup. Its color varies from golden yellow to dark brown and it has a rich flavor similar to brown sugar.
These little peppers are soaked in yogurt and salt. They can be added to dishes, but they can also be eaten lightly fried. Very popular in South India where they are served as a side dish.
The grain of idly rice is short, thick and firm. The rice grows in the fields of South India and is ideal for making spongy idli's and crispy dosas. Give it a try with our Idly Chili powder from Aachi Masala. Highly recommended.
Very tasty and slightly spicy South Indian pickle made from fresh lime and preserved with the best mixed herbs and oil. Tastes very well with rice or as a dip for papads.
Yellow mustard seed is a bit milder than black mustard seed. The mustard seeds are rich in vitamins and minerals. Mustard seed stimulates the circulation of the pharynx and strengthens the natural defense system.
Puffed rice is produced when the raw rice is heated in a closed kettle with a little water and brought under high pressure. The rice balls are ready to eat from the packaging as a snack.