Discover Asia's Finest TRS Haldi lends a wonderful, woody aroma and flavour to dals, vegetables, meat, poultry and seafood dishes. Haldi is used in pilau rice to provide its golden yellow colour and also a basic ingredient of curry powder.
Asafoetida (Hing) - a pungent gum from the perennial herb, Ferula (Giant Fennel family), native to Iran and India. This herb has an unpleasant smell when raw (hence its other names of devil's dung and stinking gum) but when cooked helps transform vegetable dishes, meat stews and fish with a onion/leek/garlic flavour.
TRS coarse pepper is crushed from the finest indian black pepper. It is then carefully sieved to obtain an evenly coarse variety, ideal for seasoning and flavouring soups,meats,poultry,fish and salads.