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Roasted Gram Split is arrived from roasted gram by splitting the gram into half. Dry roasted chana or whole black grams (chickpeas) are typically eaten as a snack in India. The nutritional data proves chana to be an amazing source of protein, fibre, folate, minerals and fatty acids.

Roasted Gram, also known as Roasted Chana or Bhuna Chana, refers to chickpeas (gram) that have been dry-roasted. Roasted Gram is made by dry-roasting chickpeas until they become crunchy and have a golden brown colour. The roasting process enhances their nutty flavour. Roasted Gram has a firm and crunchy texture, making it a satisfying snack.

Mosambi Chana is considered to be one of the earliest cultivated legumes. This is used to cook one of the versatile recipes of Indian cuisine, which has a smooth flavour. It is rich in minerals such as potassium, iron, calcium, phosphorous, magnesium, and molybdenum.

It is usually fried in oil before use to release its full flavour, which is similar to that of a combination of mustard and black pepper. It helps in treating diarrhoea and healing wounds. It is rich in antioxidants and works as an anti-diabetic.

Lentils are small, lens-shaped seeds from the legume family and are widely consumed across the globe. There are various types of lentils, including brown, green, red, yellow, and black lentils. Each variety has its unique flavour, texture, and culinary uses. Lentils are a rich source of plant-based protein, fibre, vitamins (such as folate and B vitamins), minerals (including iron and potassium), and antioxidants.

Kashmiri Chilli Powder is a spice derived from the dried, mild to moderately spicy Kashmiri chillies. Kashmiri Chilli Powder comes from the Kashmir region of India, where a specific variety of red chillies is cultivated for its unique flavour, vibrant colour, and moderate heat. It is known for its deep red colour, imparting a rich hue to dishes. The chillies used for making this powder are often long, slender, and have a wrinkled appearance.

Desi Chickpeas also known as Bengal Gram or Kala Chana, is a variety of chickpeas that differ from the Kabuli chickpea variety. Desi Chickpeas are smaller, darker, and have a rougher coat compared to Kabuli chickpeas, which are larger, lighter in colour, and have a smoother coat.They are usually dark brown, black, or tan in colour, with variations depending on the specific type Chickpeas have a nuttier and earthier flavour compared to Kabuli chickpeas.

Black Matpe also known as Urad Dal or Black Gram, is a type of lentil or pulse widely used in Indian cuisine. Black Matpe is small, black, and oval-shaped, with a white interior. It is a staple in Indian cooking and is used to make various dishes, including dal (lentil curry), idli, dosa, and vada. Urad dal is often ground into flour and used in the preparation of batters for fermented dishes. Black Matpe is a good source of protein, dietary fibre, iron, magnesium, potassium, and B vitamins. It provides essential nutrients for a balanced diet.

Chana refers to chickpeas, which are legumes belonging to the Fabaceae family. Chickpeas are widely cultivated and consumed around the world as a nutrient-dense food, rich in protein, dietary fibre, vitamins (such as B vitamins), and minerals (including iron, magnesium, and zinc). It is a valuable plant-based protein source. Chickpeas are a versatile ingredient used in a variety of dishes. They are a key component in popular recipes like hummus, chana masala, falafel, and salads.

Soybeans (Glycine max) are a versatile and highly nutritious legume native to East Asia. They are a significant source of protein and are often considered a complete protein because they contain all nine essential amino acids. Rich in healthy fats, particularly polyunsaturated and monounsaturated fats, soybeans also provide essential nutrients such as fiber, vitamins (including vitamin K, folate, and several B vitamins), and minerals (including iron, calcium, and magnesium). Due to their high protein content, soybeans are commonly used in various food products, including tofu, tempeh, soy milk, and edamame. Additionally, they play a crucial role in vegetarian and vegan diets as a plant-based protein alternative. Beyond their culinary uses, soybeans are also important in agriculture, as they help improve soil health through nitrogen fixation. The oil extracted from soybeans is widely used in cooking and food processing, making them an integral part of both diets and economies worldwide.

Dry ginger, often referred to as ginger powder, is obtained from the rhizome of the ginger plant (Zingiber officinale). This spice is created by drying and grinding fresh ginger rhizomes, which are the plant's underground stems. Dry ginger delivers a warm, spicy flavor with a hint of sweetness, resembling that of fresh ginger but with a more intense taste.

Sonth (Dry Ginger) (Zingiber officinale)

Dry Ginger

Anaar, (Pomegranate)

1. General Description Fresh jackfruit is a large, tropical fruit known for its distinct sweet aroma, fibrous texture, and vibrant yellow pulp. It belongs to the Moraceae family and is scientifically named Artocarpus heterophyllus. The fruit is widely consumed both in its ripe and unripe forms. 2. Physical Characteristics Size: Typically ranges from 30 cm to 90 cm in length and 20 cm to 50 cm in diameter. Weight: Varies between 5 kg to 40 kg, depending on the variety and maturity. Shape: Generally oval or oblong, with slight variations in contour. Color: Outer Skin (Rind): Green when unripe, turning yellowish-brown when ripe. Pulp: Bright yellow to golden yellow in color. Seeds: Light brown, enclosed within the fleshy bulbs. 3. Texture & Appearance Outer Skin: Thick, rough, and covered in small, blunt spines. Inner Flesh (Bulbs): Soft, fleshy, and fibrous with a slightly sticky texture. Seeds: Hard and oval-shaped, encased in a white, slimy membrane. 4. Taste & Aroma Unripe Jackfruit: Neutral to slightly starchy taste, often compared to potatoes. Ripe Jackfruit: Sweet, fruity, and aromatic, with a flavor resembling a mix of mango, pineapple, and banana. 5. Moisture Content Typically ranges from 65% to 80%, depending on ripeness. 6. Shelf Life & Storage Unripe Jackfruit: Can be stored at room temperature for 7â??10 days. Ripe Jackfruit: Best consumed within 2â??5 days or refrigerated for extended freshness. Cold Storage: At 10â??13�°C, ripe jackfruit can last 2â??3 weeks.