Free Support (+91) 9599-988-833
Showing 1–12 of 82 results
Ajwain (Trachyspermum ammi L. Sprague) is an annual aromatic and herbaceous plant of the family Apiaceae. It is an erect annual herb with a striate stem and originated in the eastern regions of Persia and India. Its fruits are small, and grayish-brown in color.
Amla are small, round berries with light-green skin. The skin is almost translucent, with 6 to 8 faint yellow striations, making the Amla appear to be segmented. The skin is tough, yet thin with a flesh that is crisp and juicy with a taste both sour and bitter. The flesh of an Amla is also somewhat astringent.
Fig or Anjeer as it is known in India is a small pear or bell-shaped flowering plant that belongs to the mulberry family and scientifically termed as Ficus carcia. The fruit is a native of the Middle East, Asia, Turkey and also widely cultivated commercially in the USA and Spain.
The richness of fibre and protein in Arhar or Toor Dal keeps you satiated, curbs hunger pangs, promotes weight loss, and reduces the cholesterol level. It also contains Vitamins C, E, K and B complex along with minerals like magnesium, manganese, phosphorus, potassium, sodium, and zinc
Loose Atta 1KG. Atta is a wheat flour, originating from the Indian subcontinent, used to make flatbreads such as chapati, roti, naan, paratha and puri. Hard wheats have a high gluten content, which provides elasticity, so doughs made out of atta flour are strong and can be rolled out very thin.
Black cardamom is a popular Indian spice, called badi elaichi or kali elaichi, that is used in many of the cuisine’s signature dishes. It is in the form of seed pods, which are dark brown to black in color and take on a smokey flavor due to the way they are dried.
Daawat Dubar is half of the full basmati grain and belongs to the ever popular super/pusa grains. Its delightful taste and captivating aroma will make your every meal a delicacy. Embellish your daily meals with this economically priced nature’s gift and make them special.
Besan aka gram flour is the flour made using kala chana or chickpeas. It could be either the raw or the roasted chana version, with roasted one being preferred as it gives the flour a distinct taste of its own. The raw variety, on the other hand, gives a bitter taste.