Asafoetida (called hing in hindi) is an Indian spice with a unique and pungent flavour. is the dried latex exuded from the living underground rhizome or tap root of the plant. It has a pungent, unpleasant smell when raw, but in cooked dishes, it delivers a smooth flavor. In India it's widely used by people who don't eat garlic and onion due to religious issues. Asafoetida powder is usually mixed with rice of wheat flour.
Pure Creamed Coconut 200g (without preservatives)
From this concentrated coconut it's possible to make a coconut milk or thick coconut cream. You just need to break into a small pieces, add water (450ml. for cream/600ml. for milk) and stir ...
Coconut milk is a liquid which comes from grated coconut. Thanks to its creamy texture it's perfect ingredient for creamy soups, sweetish and thick curries and stews. It's also an ingredient of many deserts and a popular drink Piña ...
Mango pulp is a great product as it can be used in many different ways. Perfect product for many deserts available all through the year.
Mango lassi recipe:
1 cup of plain yogurt
1/2 cup of milk
1 cup of ...
Essence can be used for cakes, shakes, creams, desserts.
Usage guide:The quantity of flavouring used is a amatter for personal choice, but the list following is given for your guidance:
cakes - up to 2 teaspoons per 1 kilo
milk shake - up to 3 ...