1.Dehydrated foods like chives, potates cube, carrot cube, spinach, dehydrated red chilli, garlic (flake and cube), white and red onion, etc.
2.Spices like black pepper(cube and powder), white pepper(cube and powder), chilli flakes, nutmeg powder, celery powder, mushroom powder, barley seeding powder, cassia, coriander, celery, etc.
3.Soup anticipates like car ear shape soup, may flower soup, tribute bolus soup, powder wraps, sauce wraps, the fast food soup series, etc.
1000g*20/bags /ctn double-poly bag , packed in carton (52*38*28).
Lecithin powder is a wonderful ingredient to add to your culinary and body care recipes. It contains many beneficial properties, and is used as an emulsifier, thickener, stabilizer, mild preservative, moisturizer, and emollient. Lecithin can be utilized in almost any recipe, and is commonly found in both food and cosmetic products. Cosmetically, it may be added to moisturizers, makeup, shampoos, conditioners, body washes, lip balms, and many other products. It is a great alternative to other emulsifying and stabilizing agents, some of which are derived from petrochemical sources. For food use, lecithin is often found in chocolate, baked goods, salad dressing, and many other prepared foods. The lecithin powder sold by shiva food company is derived from soybeans, making it a much safer ingredient to use for our bodies.
Product origin- india
Extraction- de-gummed soybean oil / centrifuge
Shelf life- 1-2 years
Stores well under any condition but extreme heat and light may cause discoloration.
Our mission : excellent quality - best price û better service
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The first phone assures the relations strong then the first meeting makes it more stronger and close.
The quality consistency in the products is what maintains the relations for life long.
You are always heartily welcome to contact us and visit our highly specialized manufacturing factories before you place the orders.
Ingredients for garam masalaThe composition of garam masala differs regionally, with wide variety across India. Some common ingredients are black & white peppercorns, cloves, bay leaves, long pepper (also known as pippali), black cumin (known as shahi jeera), cumin seeds, cinnamon; black, brown, & green cardamom, nutmeg, star anise and coriander seeds. Varying combinations of these and other spices are used in regional variants of garam masala, none of which is considered more authentic than another.
Some recipes call for spices to be blended with herbs, while others grind the spices with water, vinegar or other liquids such as coconut milk to make a paste. In some recipes nuts, onion or garlic may be added. The flavours may be carefully blended to achieve a balanced effect, or in some cases a single flavour may be emphasized for special dishes where this is desired. Usually a masala is roasted before use to release its flavours and aromas.
Regional variations
It is generally understood that the spices to be included in a garam masala will vary according to region and personal taste. A Northwest Indian garam masala usually includes cloves; green, black, and/or brown cardamom, cinnamon, cassia, mace and/or nutmeg. Black pepper can be added if the mix is to be used immediately, but if kept, the fragrance will diminish, and may change in character. Also typical of the region is the use of caraway and black cumin. The components of the mix are ground together, but not roasted.
Commercial mixtures
A commercial package of Garam masala can be had as a commercially-prepared ground mixture made from spices. Many commercial mixtures may include more of other spices and may contain dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves, star anise and fennel. While commercial garam masala preparations can be bought ready ground, as with all ground spice, they do not keep well and soon lose their aroma. Whole spices, which keep fresh much longer, can be ground when needed using a mortar and pestle or electric coffee grinder. When commercially ground garam masala is used in dishes, it is often added at the end of cooking so that the full aroma is not lost. Whole garam masala, however, is added early to the cooking fat, oil, or ghee for a more pungent flavour.
Use in specific dishes
We are Khasiyat Masala recomand our Khasiyat Rajvadi Garam Masala.
We offer paprika (pressed, whole pods, powder), the package according to presentation, oregano big leaves and small leaves in bags paper 12. 5 kg.
Also we can provide you: cochineal, carmine annato, tara and beans.
