Mung beanis knownfor centuriesin Asian cuisine.It is a richsource of proteinand thats whyit isoften used invegetarian diets.It comes inthe form of wholegreen beansorbroken grains along with the skinor assplit bean without a huskandthis split bean you can buy here.
Chickpea is very popular around the world. It is one of the earliest cultivated vegetables.
Chickpea is rich in zinc and proteins. Also it's high in dietary fiber so it's a healthy source of carbohydrates for people with insuline ...
Red kidney bean in hindi is called rajma. It came to India from South America where it is still a popular ingredient of there cuisine.
It's more popular in northern part of India than in the southern one. Usually it's served with basmati ...
Amchur (amchoor) is ground, previously dried, unripe mangoes. It gives the dish a sour taste. They can be used for each dish, mango powder can be used instead of the lemon juice.
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Canned okra (Hibiscus) - Indian vegetable
Open the can, drain the contents, wash before preparing.
Ingredients: Okra, salt, water, citric acid
No artificial flavors and colors.
Rose water is an extract of petals of the best, hand picked roses. It's used in many desserts but can be also used in meat dishes such as biryani. It can be used also as a cosmetic as it has a strong toning and cleansing properties.
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 ...
Mung Beans whole, green. Before cooking it is good to soak bean for several hours or overnight, it will significantly speed up the cooking time.
Bean is suitable for culturing sprouts.
Net weight: 1kg.
Small seeds mung beans are an important ingredient in Indian cooking. Mung beans is a rich source of dietary fiber, protein, vitamin B9, manganese and also there magnezu. Znajdziemy phosphorus, iron, copper, potassium, zinc, selenium, calcium, and ...