African food is diverse and full of flavour and with thousands of different ethnic groups across Africa, there are plenty of unique recipes.
Lentils are a small, round, lens shaped legume that come in many colors and sizes. Colors range from yellow and red to green, brown, and even black. Lentils are inexpensive, highly nutritious, and can be stored for a long time without refrigeration. These features have made lentils a staple food in many cultures across the globe.
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Jeera (kumin) Frö Hel
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Amchur is made by drying and powdering unripe or green mangoes.
Its sour 'chatpatta' flavour enhances that of curries, soups, fish, vegetables, chutneys and chaats etc.
TRS bay leaves, have a mild and sweet taste and gentle aroma. use to flavour pilaus, biryanis, meat curries, pasta dishes, casseroles and stews.
Shahi Kala Jeera is darker and sweeter than ordinary jeera.
Dry roasting it before use enhances its 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.