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Asafoetida (Hing Powder)
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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.
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.