- Find a Store
- Order Tracking
Showing 49–64 of 95 results
-
Poha Thick
Poha, also known as flattened rice, is a popular and versatile ingredient in Indian cuisine. When referring to “Poha Thick,” it likely indicates a variety of flattened rice with thicker grainsPoha is rice that has been parboiled, flattened, and then dried to produce flattened rice flakes. It comes in different thicknesses, ranging from thin to thick.”Poha Thick” suggests a variety of flattened rice with thicker grains. The thickness of Poha can influence its texture in recipes.
-
Poppy Seed
Poppy seeds are tiny, kidney-shaped seeds obtained from the opium poppy plant (Papaver somniferum). Poppy seeds come from the opium poppy plant, known for its vibrant flowers and seed pods. These seeds are non-narcotic and are widely used in culinary applications. Poppy seeds have a mild, nutty flavour with a slightly sweet undertone. Poppy seeds are usually dark blue to black, and their small size makes them almost imperceptible in many dishes.
-
Red Poha
Red Poha, also known as flattened red rice, is a variation of traditional Poha made from red rice. Red Poha is made from red rice, which has a distinct reddish-brown colour due to the presence of natural pigments like anthocyanins. Similar to regular Poha, red rice is parboiled, flattened, and then dried to produce the flattened rice flakes known as Red Poha.
-
Roasted Gram Chana
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.
-
Roasted Gram Split
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 Without Skin
Roasted Gram Without Skin refers to chickpeas (gram) that have been dry-roasted and have had their outer skins removed. Roasted Gram Without Skin is made by dry-roasting chickpeas until they become crunchy. After roasting, the outer skins are typically removed, resulting in a smoother texture. The removal of skins gives Roasted Gram Without Skin a smoother and more uniform texture compared to roasted chickpeas with skins.
-
Roasted Gram Yellow
Roasted Chana is rich in fibre, which is a boon for your heart. It helps lower cholesterol levels and reduces the risk of heart disease. The magnesium and potassium content, which act as vasodilators, further adds a feather to its heart-healthy cap. Each handful is a step towards a happy heart!
-
Sabja
Sabja, also known as basil seeds or tukmaria, refers to the seeds obtained from the sweet basil plant (Ocimum basilicum). Sabja seeds come from the sweet basil plant, a culinary herb known for its aromatic leaves. The botanical name is Ocimum basilicum.Sabja seeds are small, round, and black when dry. When soaked in water, they develop a gelatinous outer layer, similar to chia seeds.
-
Saffron
Saffron comes from the Crocus sativus plant, a type of crocus in the iris family. It is cultivated primarily for its crimson-coloured stigma, which is harvested and dried to produce saffron spice. Saffron consists of slender, crimson-coloured threads, known as stigma, which are collected from the flower. It takes a large number of flowers to produce a small amount of saffron spice. Saffron has a distinctive flavor that is both floral and slightly bitter, with a subtle honey-like sweetness. Its aroma is often described as floral, earthy, and slightly metallic. Saffron is a versatile spice used in various cuisines around the world. It adds both color and flavor to dishes, particularly rice dishes like paella and biryani, as well as desserts such as saffron-infused ice cream and pastries.
-
Sago(Sabudana)
Sago, also known as Sabudana in Hindi, is a starchy substance extracted from the pith or centre of certain types of palm trees and is commonly used as a food ingredient. Sago is derived from the pith of various types of palm trees, primarily the sago palm (Metroxylon sagu) and the cycad plant. Sago is primarily composed of carbohydrates and provides a quick source of energy. It is low in fat and protein but lacks significant vitamins and minerals.: Sago is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.
-
Samo
Samo, also known as Samak Rice or Barnyard Millet, is a type of millet commonly used in Indian cuisine. Samo belongs to the millet family and is often categorized as a pseudo-cereal. It is not a true rice but is referred to as Samak Rice due to its similar appearance and use. Samo is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease.
-
Sorghum
“Sorghum,” is a cereal grain that belongs to the grass family Poaceae. Sorghum is grown in various regions globally, primarily in warm climates. It is an important cereal crop for food, fodder, and industrial purposes. Sorghum is a good source of carbohydrates, dietary fibre, and various essential nutrients such as iron, magnesium, and B vitamins. Sorghum is naturally gluten-free, making it a suitable grain for individuals with gluten sensitivities or those following a gluten-free diet.
-
Soya Khima
It is a popular vegetarian keema version made with soya granules or meal maker. the recipes are made similar to the mutton or chicken keema where soya granules are minced or chopped finely and sautéed. this dish is ideally served as a side dish to the roti or chapati and makes a complete meal filled with protein.
-
Soyabean
Soybeans, also known as soya beans, are a versatile and nutritious legume that belongs to the pea family. Soybeans are a rich source of plant-based protein, essential amino acids, dietary fibre, vitamins (including B vitamins), and minerals (such as iron, calcium, and magnesium). Soybeans are considered one of the best plant-based protein sources, making them a crucial component in vegetarian and vegan diets.
-
Star Aniseeds
Star anise, scientifically known as Illicium verum, is a spice obtained from the dried pericarps of the star-shaped fruit of the star anise tree. Star anise comes from the evergreen tree Illicium verum, native to Southwest China. Star anise has a strong, sweet, and licorice-like flavour. It is often used to impart a distinct taste to both sweet and savoury dishes. The spice gets its name from the star-shaped appearance of the dried fruit, which has eight pointed segments.
-
Tamarind
Tamarind is a tropical fruit that comes from the tamarind tree (Tamarindus indica). Tamarind pods contain a brown, sticky pulp that surrounds the seeds. The pulp is extracted for culinary use. Tamarind has a unique sweet and sour flavour, which adds a tangy and tart taste to dishes. Tamarind is rich in antioxidants and contains vitamins and minerals, including vitamin C, B vitamins, potassium, and magnesium. It is also believed to aid digestion.