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HIMALAYAN SOYBEANAdd to cart
Soybean are one of the most prevalently grown and used oilseeds. Soybean grown extensively in Uttarakhand, soybean is harvested in October and is available in markets at reasonable price and it is is cultivated as a food crop in the Kumaon region (Uttaranchal state, northern India) and in the bordering states and countries in the …
Maithi₹0.00Add to cart
Maithi (Fenugreek) is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients in dishes from the Indian subcontinent, and have been used as a culinary ingredient since ancient times. Its use as a food ingredient in small quantities is safe.
Although sold as a dietary supplement,there is no clinical evidence that fenugreek has therapeutic properties. Commonly used in traditional medicine, fenugreek can increase the risk of serious adverse effects, including allergic reactions.
Fenugreek is used as a herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and micro greens). Sotolon is the chemical responsible for the distinctive maple syrup smell of fenugreek.
Cuboid-shaped, yellow- to amber-coloured fenugreek seeds are frequently encountered in the cuisines of the Indian subcontinent, used both whole and powdered in the preparation of pickles, vegetable dishes, dal, and spice mixes such as panch phoron and sambar powder. They are often roasted to reduce inherent bitterness and to enhance flavour.
Rai₹0.00Add to cart
Mustard seeds are the small round seeds of various mustard plants.
Rai (Mustard seeds) are the small round seeds of various mustard plants. The seeds are usually about 1 to 2 millimeters (0.039 to 0.079 in) in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three different plants: black mustard, brown Indian mustard, or white/yellow mustard.
Grinding and mixing the seeds with water, vinegar or other liquids creates the yellow condiment known as prepared mustard.
Rai Kuria, also known as Rai dal is mustard seeds with the skin removed, then roughly grounded. Rai Kuria is the main ingredient in making pickles. It is RaiKuria that gives pickles the special tangy taste that makes Indian pickles famous throughout the world. Rai Kuria is the life and soul of mango pickle, without it, it would be incomplete.