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Showing 37–54 of 88 results
Ground Nut /Peanut
Groundnuts are legumes that grow in the ground, although the plant flowers above the ground. Peanuts can be eaten raw, used in recipes, made into solvents, oil, medicines, and peanut butter as well as having many other uses. They can be roasted or steamed with the pods and even can be seasoned in recipes. Groundnuts are a welcome sight in Indian cuisine and enjoyed by kids and adults alike. Groundnuts supply your body with 26 minerals and 13 vitamins.
Jaggery Cubes
Jaggery is used in a variety of homemade energy drinks and snacks that you want to prepare without sugar. Jaggery is free from saturated fat and trans fat allowing you to have it without any worries. Since it has been prepared n hygienic conditions, you can easily enjoy the rich flavour. These jaggery cubes are available in a jar. This makes it easy to store the jaggery away from moisture. Just make sure that you close the lid properly to avoid direct contact with moisture.
Jaggery Powder
Jaggery (Gur) is a natural, traditional sweetener made by concentrating sugarcane juice. Organic jaggery powder is extracted from the most nutritious sugar canes to ensure that it is free from any chemicals. It is often used in place of sugar for sweetening the beverages in rural India. Most traditional Indian sweets are baked with the addition of Jaggery powder. Processing is done without using any toxic and harsh chemicals used to clarify cane sugar.
Jowar Flour
Jowar is grown naturally using Indigenous variety of Seeds in the farms of rural areas of Punjab and Harayana. Once ripe, the jowar crop is dried and then threshed for grains. After that, the grain is washed, dried and cleaned. This grain is then ground to make jowar flour. In India, it is used to make jowar ki roti in villages as well as urban areas. It is high in magnesium, calcium and calories.
Kabuli Chana
Kabuli Chana are famously known as chole, punjabi chole, garbenzo beans or white chick peas. Chickpea seeds are high in protein. Kabuli Chana is believed to be one of the earliest cultivated legumes. It is a small, hard, knobby, beige coloured bean with a diameter of less than a centimeter. It looks kind of like a wrinkled haszelnut. Its nutty and creamy flavor , firm texture and minimal fat makes it a versatile ingredient
Kadha
A kadha is made with dry ingredients that cannot be juiced, hence these ingredients are added to water and boiled to extract the nutrients within. According to a 2018 study published in the Journal of Traditional and Complementary Medicine, herbal teas like the kadha are a rich source of natural bioactive compounds or antioxidants like carotenoids, phenolic acids, flavonoids, alkaloids, saponins, terpenoids, polyacetylenes, coumarins and many others.
Maida
Maida flour is a finely-milled wheat flour used to make a wide variety of Indian breads such as parathas and naan. Though sometimes referred to as “ all purpose flour” by Indian chefs, it more closely resembles cake flour or even starch. Maida is extracted from wheat after the outer layer is removed. Maida flour is low in protein and fiber due to bran removal during milling.
Malka Masoor
Masoor is known to be probably the most commonly used Dal in India. Sabot means whole and the brownish skin is left on in this type of Masoor Dal. Apart from a high level of proteins, masoor malka also contain dietary fiber, Folate, vitamin B1, and mineral, all with virtually no fat. Masoor, like other legumes, are rich in soluble fiber. They are a good source of potassium and iron.
Mansoori Rice
Masoori Rice contains lower starch than Basmati rice and is easier to digest. This tasty yet humble variety of rice from the field of South India is a lightweight and aromatic choice for the meal. It is a medium sized grain characterised by distinctive taste and aroma. This type of rice has rich nutrient content and easy to digest nature. It has been a favorite choice of Rice for daily preparations at home.
Masur Split Washed
One can relish it with rice, rotis and even bread. Or lentils can simply be used as a condiment in soups. It is machine cleaned and handpicked, before packing to ensure its purity and hygiene, which is healthier, tastier and cooks uniformly.
Masur Dal has many health benefits when incorporated into the diet. It reduces the risk of heart disease by lowering blood pressure and cholesterol levels due to the presence of dietary fiber, protein, and antioxidants
Masur Whole
Masoor Whole also known as pink lentil varies in color from greenish brown to red and yellow. It is great for quick and easy suppers since it cooks quickly and does not need to be soaked prior to cooking. It is perfect for dal or lentil salads.
Moong Split
Moong Split. This organic un-hulled & split Moong Bean (Split Green Gram) are relatively easy to digest, low in fat, high in protein and has dietary fiber. When cooked and have a mild, earthly flavor and soft texture. Mostly used in Moong dal Khichadi, also makes an extremely healthy comfort dish and satisfying meal.
Moong Split Washed
Washed Moong Split Dal has a sweet flavor and brittle soft texture. It is packed with proteins and low carbs. Moong dal contains vitamins and vital minerals including iron, calcium, magnesium, potassium, vitamin A, vitamin C, vitamin D, and vitamin B6. It helps to boosts immunity power.
Moong Whole
Moong beans are part of the legumes family. And mostly are cultivated on all farms in western & central India as a rain/kharif crop, normally harvested in October- November month. Green Gram or Moong whole is an essential part of Indian diet. It is used a an important ingredient for preparation of savoury and sweets. Moong beans are the most cherished foods items. When they are cooked with spices they are nourishing and relatively easy to digest, they do not create abdominal gas or bloating in human body. Refresh Green gram or organic moong whole is a necessary piece of Indian eating routine. It can be eaten either whole (with or without skin) or as bean sprouted.
Moringa Powder
Moringa is a plant native to India, but it is grown worldwide in tropical and subtropical regions. There are 13 species of moringa that range in size — from leafy shrubs to tall trees. The most commonly harvested species, M. oleifera, is a small, fast-growing tree.
Made from dried and ground moringa leaves, the powder has a mild flavor with a slightly earthy taste, so it works well with many different recipes.
Multigrain Flour
Multigrain is a mix of two or more grains, its nutritional value is more than that of single grain flour like wheat. Multigrain flour is the complete bundle of nutrients to boost the health Most of the time, multigrain atta includes jowar, bajra, and ragi. Each of these grains has its own nutritional value. These multigrain flours are suitable for all age groups. They are a part of healthy diet, especially for those who are trying to shed extra pounds off their lives.
Mustard Black
Mustard seeds are the small round seeds that come from several different types of mustard plants. The seed is used as a spice and to flavor mustard condiment. There are approximately 40 different species of mustard plant. Black mustard (Brassica nigra) is the most pungent. The black mustard seed has been replaced for most purposes by the brown species because the latter can be grown and harvested more economically.
Mustard Oil
Mustard oil (sarson ka tel) is extracted from mustard seeds (black, brown and white), and is reddish brown or amber in colour. It has been commonly used in North and East India since ancient times, and comes with a bevy of health benefits. This oil is rich in Vitamin E, Omega 3 fatty acids, minerals and antioxidants making it a healthy choice to go for.