Punjabi Masala is an aromatic and complex flavoured spice blend. The word Punjabi Masala means a blend of spices. The whole spices added in making Punjabi masala are warming and heaty. Thus, adding this spice blend in your food does make the body warm. The spices also are good for the tummy as they have both medicinal and digestive properties. Punjabi masala which is strong and intense. Calorie 18kcal Carbohydrates 3g Protein 1g Fat 1g Saturated Fat 1g Sodium 4mg Potassium 67mg Fiber 2g Sugar: 1g Vitamin A 23IU Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 1mg Vitamin B6 1mg Vitamin C 1mg Vitamin E 1mg Vitamin K 1g Calcium 39mg Vitamin B9 (Folate 1mg Magnesium 14mg Phosphorus 16mg Zinc 1mg
The Kitchen King Masala is the king of the masalas. The 'Curry' experience with this classic blend that gives vegetable curries a lordly taste and a mild, subdued Flavours. The blend gives curry an appetising golden hue. It is the recommended blend to prepare vegetarian dish It has strong spicy flavour and should be sparingly. Iron 0.03% Calories 321 K Cal Calories from Fat 108 K Cal Total Fat 11.95% Saturated fatty Acid 1.79% Mono Fatty Acid 6.54% Poly Fatty Acid 3.61% Trans Fatty Acid Nil Cholesterol Nil Sodium 1.89% Carbohydrates 49.13% Dietary Fiber 22.67% Sugar 3.97% Protein 4.25% Vitamin A 0.0001% Vitamin C 0.00% Calcium 0.56%
Non-Veg Gravy Masala is rich cultural history the Non-Veg Gravy Masalas have a very varied and enchanting culinary culture! Dry roast all ingredients separately till each one of them gives out aroma. A typical Indian version of Non-Veg Gravy Masala masala. considered more authentic than others. The composition of Non-Veg Gravy Masala masala differs regionally, with many recipes across according to regional and personal taste. Total Fat 1g 2% Saturated Fat 0g 0% Trans Fat 0g ---- Cholesterol 0mg 0% Sodium 146mg 6% Potassium 0mg 0% Total Carbohydrate 3g 1% Dietary Fiber 0g 0% Sugars 0g --- Protein 1g 2% Vitamin A 2% Vitamin C 0% Calcium 6% Iron 1%
Chat Masala is a tangy powder that can spruce up any dish with a pinch. It is a popular spice mix in India and neighboring countries, used in a host of recipes from Tikka, Bhalle, Papri, bhelpuri to fruits and curries. Sprinkle this chat masala on top of any dish and get an instant boost in its flavor. Calories - 165 8 % Total Fat - 5grams 0 % Saturated Fat - 0 grams 767 % Sodium - 18400 mg milligrams 8% Total Carbohydrates - 25 grams 29% Dietary Fiber - 7.2grams Sugars - 0 grams Protein - 5 g Magnesium - 0.3 mg 0% Phosphorus - 0 mg 0% Potassium - 2.4 mg 0%
Fish Fry Masala is a Spice & Sauce and Seafood recipe. It is cooked using the Fryer tool. The country of origin is India.
First understand what our chicken masala powder is. It is simply the roasted and powdered top grade Indian spices mix, popularly known as chicken masala. Our chicken masala powder is prepared with the best Indian spices and so it guarantees and flavourful chicken dish. Chicken Masala Powder is were traditionally used for marinating and cooking chicken dishes. Carbs 42 g Dietary Fiber 4 g Sugar 0 g Fat 7 g Saturated 1 g Polyunsaturated 3 g Monounsaturated 1 g Trans 0 g Protein 9 g Sodium 0 mg Potassium 0 mg Cholesterol 0 mg Vitamin A 0 % Vitamin C 8 % Calcium 0 % Iron 0 %
Meat masala is a spice mix used in Indian cuisine, typically as a marinade for various types of meat, especially mutton. Meat Masala is a special blend of Indian spices ideal for cooking any kind of meat. Meat masala offers aromatic meat spices with great flavour and taste. Carbs 2 g Dietary Fiber 3 g Sugar 0 g Fat 1 g Saturated 0 g Polyunsaturated -- g Monounsaturated -- g Trans 0 g Protein 1 g Sodium 204 mg Potassium -- mg Cholesterol -- mg Vitamin A 3 % Vitamin C 2 % Calcium 2 % Iron 1 %
Govan (Curry Masala) Powder is fresh, flavourful and free from all artificial colours and preservatives. If you love curry flavoured food, then you need to try out this easy and inexpensive Curry Masala Powder that can be done in less than 15 minutes with some everyday kitchen cupboard ingredients. This vegan masala can be used for non-vegetarian curries like sea food-Prawns, Fish, etc.
Galouti Kebab is an iconic part of the Awadhi cuisine, most popularly found in the food stalls and restaurants of Lucknow. â??EarthSpice Galouti Kebab Masala is a delightful and flavour-filled seasoning for Galouti Kebabs. This product tingles with the taste of Coriander, Pomegranate seeds, Chilli powder, Musk Melon, whole cumin, salt, mace, star anise, cloves, Cinnamon, Dry Ginger, Green Cardamom, and nutmeg, all of which are the choice ingredients of a delightful Galouti kabab masala recipe.
EarthSpice Chicken Masala is a must-have product in your kitchen to serve amazing chicken preparations. There is an amazing variety of chicken preparations all across India, right from the Punjabi butter chicken to the Malabar cuisine, and EarthSpice Chicken Masala is all you need to wow everyone with your preparations no matter which chicken dish you serve.
Moisture: 13,5% max Admixture: 1% max Length: 25 - 45cm (80% min) No fungus, reddish colour Packing: cartons (net10kg) Container capacity: 6,5 MT/20FT; 15 MT/40HQ
Spices Cardamom Nutmeg Cinnamon Chile Clove Capsicum Fruits Avocado Mango Pineapple Banana
Moisture: 13.5% max Admixture: 1 % max Length: 8-20cm Natural color, smooth touch, very good curve Packing: cartons (net 10 kg) Container capacity: 6.5MT/20FT; 15MT/40HQ
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Panang kizhangu (Palmyra sprout) is popular among south Indians & Sri Lankans. We usually steam the palmyra sprouts, pound them when dried, and relish the pounded palmyra sprout as a savory snack. Sri Lankans boil these sprouts, dry them, make into a flour and use the flour to make sweet puttu, koozh or add into some non-veg curries as a thickening agent. Traditionally palmyra sprouts were cooked either by steaming or by roasting them directly over the hot coal in an old-fashioned Indian stove. Generally cooked sprouts were kept on the terrace for a day or two until dried completely and later pounded using ural & ulakkai, a large mortar (2-3 feet high) & pestle (about 5 feet length). My paternal grandmother used to pound them with great finesse that each & every bits were of same size. Nowadays we pressure cook these sprouts and grind into a fine powder using mixer-grinder.
