Moat" beans and not as Moth, though the spelling says otherwise. They are also known as Moath, dew beans, papillons, muths, mot beans, mat beans, Turkish grams, and mat grams. Commonly known as "Matki" in India. They grow in small pods on thick, matted bushes. In the winter, the pods are picked, dried and
threshed, either by hand or mechanically. Moth beans can be found under cultivation throughout Southeast Asia and the Middle East.
They are also sometimes cultivated in the Mediterranean, in places like Italy. The hardy creeping plant favors arid conditions, and
neutral to acidic soils. The plant produces bright yellow flowers which turn into elongated seedpods, which will ultimately produce small seeds around the size of a grain of rice. These seeds can be dried and cooked or saved for planting next year. They have a nutty flavor and a strong earthy smell.
Nutritional Value
They are reasonably nutritious, making them a good addition to the vegetarian diet, and many people enjoy the nuttiness of moth beans in foods like risotto, couscous, and soup Moth beans are useful for those who are trying to lose weight. It increases muscle mass that causes burning of calories. Protein is difficult to digest, and it also accelerates personâ??s metabolic rate. It helps to Enhance immune system.
Serving Size: 1cup
Total Calaries 207
Total Fat1g 9%
Sodium 227g 9%
Total Carbohydrets379 12%
Proteins 28%
Iron 31%
Riboflavin 2%
Vitamin B6 8%
Phosperus 27%
Zinc 7%
Calcium 1%
The chickpea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram or Bengal gram, garbanzo or garbanzo bean, Egyptian pea, channa, and chole. Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, and 7500-year-old remains have been found in the Middle East. Chickpea is a key ingredient in hummus and Chana masala, and it can be ground into flour to make falafel. It is also used in salads, soups and stews, curry and other meal products like channa.
The chickpea is important in Indian, Mediterranean and Middle Eastern cuisine. In 2017, India produced 67% of the world total for chickpeas. Nutritional Value Chickpeas contain a range of nutrients, including protein, which is necessary for bone, muscle, and skin health. A cup of chickpeas provides almost one-third of an adult's daily protein needs. To prevent high blood pressure, experts recommend limiting the intake of added sodium, or salt, and increasing the intake of potassium.
Serving Size: 1cup
Energy (calories) 267
Protein (g) 14.4
Fat (g) 4.2
Fiber (g) 12.5
Calcium (mg) 80.4
Iron (mg) 4.7
Magnesium (mg) 78.7
Phosphorus (mg) 274
Potassium (mg) 474
Zinc (mg) 2.5
Copper (mcg) 0.6
Selenium (mcg) 6.1
Vitamin C (mg) 2.1
Folate (mcg) 280
Choline (mg) 69.7
Beta carotene (mcg) 26.2
The chickpea or chick pea (Cicer arietinum) is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram] or Bengal gram, garbanzo or garbanzo bean, Egyptian pea Chickpea seeds are high in protein. It is one of the earliest cultivated legumes, and 7500-year-old remains have been found in the Middle East.
Kala Chana is a type of legume loaded with nutrients such as protein, fiber and carbohydrates. It is an incredible source of vitamins like B6, C, folate, niacin, thiamin, riboflavin and minerals including manganese, phosphorus, iron and copper. The wealth of nutrients in Kala Chana is beneficial in boosting the immune system, promote muscle mass, regulates diabetes and enhance hair, skin and nail health.
Calories 210
Fat 3.8g
Sodium 322mg
Carbohydrates 35g
Fiber 9.6g
Sugars 6g
Protein 10.7g
Rich wine red color, shriveled appearance and not so spicy, that's the definition of kashmiri chilli. The kashmiri chilli is smaller, rounder and less pungent, but lends a very bright red color to the food. They are bred for their high color retention since they redden anything capable of absorbing color. The kashmiri chilli powder is a blend of medium quality red pepper mostly used for tandoori dishes. The roasted kashmiri chilli has a very pleasant aroma. It can redden anything that is capable of absorbing color like oil and surface of meat, etc. It has a high content of Vitamin A and C which boost immunity.
This chilli pepper is either used fresh, dried, wrinkled or grounded. It is used to give flavor and color to curries, vegetables, sauces, soups and stews. It is also popular in marinades alongside chopped onions and tomatoes. The chilli imparts a rich red color when added to gravy making the dish eye-feasting.
Chili powder is a red-colored blend of powdered spices. While it contains some cayenne pepper for heat, it also has spices such as cumin, garlic powder, oregano, and paprika intended to lend the flavors expected in chili con carne. The ratio is one part cayenne to seven parts other spices, depending on the blend.
Coriander-Cumin Powder is an essential ingredient every kitchen. Give life to your vegetables with this simple but effective Coriander-Cumin Powder spice-mix!
Coriander powder is derived from the seeds of the coriander plant. It adds a mild flavour and aroma to sweet and savoury food preparations. Most commonly, it is bought as whole dried seeds and ground as and when needed, but it can also be found as a readymade powder.
Is also know as Jeera Powder. Cumin is a spice made from the seeds of the Caninum cyminum plant. Many dishes use cumin, especially foods from its native regions of the Mediterranean and Southwest Asia. Cumin lends its distinctive flavor to chili, tamales and various Indian curries. Its flavor has been described as earthy, nutty, spicy and warm
Kashmiri Chilli is very bright red color to the food and Bedgi Chilli is more popular for its colour, flavour and taste. Bedgi Chilli
is more seeds, it is less spicy. The Kashmiri - Bedgi Chilli powder is mostly use in Indian dish for spicy test.
Bengal Gram (Chana Dal) is baby chickpeas that has been split and polished.
It looks and tastes like small kernels of sweet corn and is one of the most popular ingredients in Indian cuisine.
Bengal gram is a yellow lentil, rounded on one side and flat on the other.
In Indian cuisine, it is popularly known as Chana Dal.
Bengal gram seeds are small and dark and have a rough coat. It is majorly cultivated in India.
In the Indian vegetarian culinary scenario, Bengal gram is a major ingredient. It is essentially used in making curries.
Nutritional Value
1. Since Bengal gram is a protein-rich supplement, it is considered a popular alternative for animal or meat protein.
2. Regular consumption of Bengal gram helps in reducing protein malnutrition.
3. It also helps in lowering the cholesterol level in the bloodstream.
4. Chana dal is good for diabetic patients as it has a low glycaemic index.
5. High in Protein.
Serving Size: 1cup, Cooked (182grams)
Calories 252 Calories from Fat 41
Total Fat 4.5g 7%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 1.8g
Monounsaturated Fat 0.9g
Cholesterol 0mg 0%
Sodium 387mg 16%
Potassium199mg 6%
Total Carbohydrates42g 14%
Dietary Fibre 11g 44%
Protein 13g
Vitamin A 0.8%
Vitamin C 0.3%
Calcium 6%
Iron 9.9%
Green Gram Whole (Mung) beans (Vigna radiata) are small, green beans that belong to the legume family. They have been cultivated since ancient times. While native to India, Green Gram Whole (mung) beans later spread to China and various parts of Southeast Asia.
These beans have a slightly sweet taste and are sold fresh, as sprouts or as dried beans. They aren't as popular in the US but can be purchased from most health food stores.
Green Gram Whole (Mung) beans are incredibly versatile and typically eaten in salads, soups and stir-fries. They're high in nutrients and believed to aid many ailment
Nutritional Value
1. Green Gram Whole (Mung) beans are rich in vitamins and minerals.
2. High Antioxidant Levels May Reduce Chronic Disease Risk
3. High cholesterol, especially bad LDL cholesterol, can raise your risk of heart disease.
4. Green Gram Whole (Mung) beans may help lower blood peassure.
5. Green Gram Whole (Mung) beans are delicious, versatile and easy to add to your diet.
Serving Size: 1cup
Calories: 212
Fat: 0.8 grams
Protein: 14.2 grams
Carbs: 38.7 grams
Fiber: 15.4 grams
Manganese: 30% of the RDI
Magnesium: 24% of the RDI
Vitamin B1: 22% of the RDI
Phosphorus: 20% of the RDI
Iron: 16% of the RDI
Copper: 16% of the RDI
Potassium: 15% of the RDI
Zinc: 11% of the RDI
Vitamins B2, B3, B5, B6 and selenium
Product Description
With their skins removed, Green Gram (Moong) beans are light yellow in colour. These are Green Gram (Moong) beans that have been skinned and split, so that they're flat, yellow, and quick cooking. They're relatively easy to digest. They are
made into mung bean paste by de-hulling, cooking, and pulverizing the beans to the consistency of a dry paste.
The paste is sweetened and is similar in texture to red bean paste though the smell is slightly more bean-like.
Nutritional Value
1. It is good source of proteins and dietary fibre.
2. It is low in fat and rich in potassium, calcium and B complex vitamins
3. It is easy to digest and not like other pulses which are heavy to digestion
4. Fibre in these lentils help in reducing high cholesterol
Serving Size: 1cup,
Total Fat 2.4 g Total Fat 2.4 g
Sodium 31.1 mg 1%
Potassium 2579.2 mg 73%
Total Carbohydrate 130 g 43%
Dietary fiber 34 g 136%
Sugar 14 g
Protein 49 g 98%
Vitamin A 4%
Vitamin C 16%
Calcium 27%
Magnesium 97
Specification
Colour: Yellow
Size: 2mm to 2.5mm Diameter
Type: Polished, Unpolished
Quality: Gold, Silver, Platinum
Packing Size: 30Kg, 50kg, 100kg
Green gram (Whole Moong):
is highly valued for its nutritional benefits and versatility in cooking. Rich in protein, fiber, vitamins, and minerals, it is a staple in many Asian cuisines. Its mild flavor and easy digestibility make it a healthy and popular choice for people of all ages.
Organic Jaggery in form of Powder, Cubes, Small Balls.
Natural In Color (slight Blackish).
No Added Chemicals Or Color.
Product Description
Kidney beans are a variety of the common bean (Phaseolus vulgaris), a legume native to Central America and Mexico. The common be n is an important food crop and major source of protein throughout the world. Used in a variety of traditional dishes, kidney beans are usually eaten well-cooked Red kidney beans are thought to have originated in Peru. They're part of a larger group called
common beans, which were cultivated as early as 8,000 years ago.
Common beans were spread by migrating tribes and served as an important protein source in the diets of the Indians of the Americas.
Nutritional Value
1. Kidney beans are rich in protein.
2. Kidney beans are mainly composed of starchy carbs, which account for approximately 72% of the total calorie content
3. Kidney beans are high in fibre.
4. Kidney beans are rich in various vitamins and minerals,
5. Improved blood sugar control
Serving Size: 1cup
Calories 219
grams carbohydrates 39.7
grams protein 16.2
grams fat 0.2
grams fiber 16.5
milligrams iron 5.3
milligram manganese 0.6
milligram copper 0.5
milligrams phosphorus 243
milligrams potassium 742
Specification
Colour: Brown
Size: 3mm to 4mm Diameter
Type: Polished, Unpolished
Quality: Gold, Silver, Platinum
Packing Size: 30Kg, 50kg, 100kg
The Red lentil Whole (Lens culinary or Lens esculenta) is an edible legume. It is a bushy annual plant known for its lens-shaped seeds. It is about 40 cm (16 in) tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the majority of world production comes from Canada, India.
In cuisines of the Indian subcontinent, where lentils are a staple, split lentils (often with their hulls removed) known as daal are often cooked into a thick curry/gravy that is usually eaten with rice or rotis. Many different names in different parts of the
world are used for the crop lentil; lentil (English),
adas (Arabic), mercimek (Turkish), messer (Amharic), dahl or daal (Hindi) and hiramame (Japanese) are the most common names.
Nutritional Value
Red Lentils whole are often overlooked, even though they're an inexpensive way of getting a wide range of nutrients. they're packed with B vitamins, magnesium, zinc and potassium. Lentils are made up of over 25% protein, which makes them an excellent meat alternative. They're also a great source of iron, a mineral that
is sometimes lacking in vegetarian diets. Though different types of lentils may vary slightly in their nutrient contents, one cup (198 grams) of cooked lentils generally provides about:
Serving Size: 1cup
Calories: 230
Carbs: 39.9 grams
Protein: 17.9 grams
Fat: 0.8 grams
Fibre: 15.6 grams
Thiamine: 22%
Niacin: 10% of the RDI
Vitamin B6: 18% of the RDI
Folate: 90% of the RDI
Pantothenic acid: 13% of the RDI
Iron: 37% of the RDI
Red lentils (Masoor) are easy to cook and are eaten for their high nutritional value and capability to provide proteins that are equivalent to proteins
present in meat. Red lentils (Masoor) dal is an important part of the diet in many parts of the World, especially in the Indian subcontinent, which has a large vegetarian population. Is is basically split lentil without skin and is also in red colour. It does not soak prior to cooking as it is a soft dal and cooks quickly. When cooked masoor dal turns a soft golden colour and has a pleasant earthy flavour.
With 26% Proteins,
Nutritional Value
Red lentils are high in fibre, and complex carbohydrates, while low in fat and calories. Their high protein content makes Red lentils a perfect option for those looking to boost their protein intake.
They are naturally gluten-free, making them a delicious staple in a gluten-free kitchen. Their exceptionally low glycaemic index (low GI) values and resistant starch content make them suitable for a diabetic diet.
Serving Size: 1cup
Calories - 115
Total Fat 0.38g
Saturated 0.05g
Polyunsaturated 0.18g
Monounsaturated 0.06g
Total Carbohydrate 19.84g
Dietary Fibre 7.9g
Sugars 1.8g
Protein 9.02g
Calcium 19 g
Iron 3.33mg
Magnesium 36mg
Zinc 1.27mg
Potassium 369mg
Sodium 120mg
Specification
Colour: Red
Size: 3mm to 4mm Diameter
Type: Polished, Unpolished
Quality: Gold, Silver, Platinum
Packing Size: 30Kg, 50kg, 100kg
We are a leading name in producing and supplying of yellow coloured Pigeon Peas (Tur dal or Arhar dal). It is a solid skinned dal, which is offered in
split form to clients.
A combination of nutty and mild flavour, this Pulses (Dal) is available in the packaging as per client's specific requirement Pigeon peas develop in small to
medium sized pea pods, with an average of four to five developed seeds per pod. Pods range in colour from a bright green when young, maturing to display brown splotching or striations, to completely dark brown lmost purple in colour. The inner peas are a bright green when young and mature to be a lighter goldenrod yellow. Fresh Pigeon peas are nutty in taste and offer a crispy texture.
Nutritional Value
1. Pigeon peas are an excellent source of protein and additionally provide thiamine, niacin, vitamins, vitamin A, calcium, iron, magnesium, phosphorous and potassium.
2. it is most nutritious and easier to digest than when dried.
3. Maintains blood pressure
4. Assist in growth
5. Boost energy
Serving Size: 1cup,
Nutrient Value
Water [g] 21.71
Energy [kcal] 703.15
Protein [g] 44.48
Total lipid (fat) [g] 3.05
Carbohydrate 128.70
Fibre, total dietary 30.75
Calcium, Ca [mg] 266.50
Iron, Fe [mg] 10.72
Magnesium, Mg 375.15
Phosphorus, P [mg] 752.35
Potassium, K [mg] 2853.60
Sodium, Na [mg] 34.85
Zinc, Zn [mg] 5.66
Riboflavin [mg] 0.39
Niacin [mg] 6.09
Vitamin B-6 [mg] 0.57
Folate, DFE [g] 934.80
Vitamin A, RAE [g] 2.05
Fatty acids 0.68
Specification
Colour: Yellow
Size: 3.5mm to 4mm Diameter
Type: Polished, Unpolished
Quality: Gold, Silver, Platinum
Packing Size: 30Kg, 50kg, 100kg
Packing Type: PP Bag, As Per Customer Requirement
When fresh Green peas are not available or when you want to enjoy a starchier, hardier flavored legume, dried peas are the perfect choice; they are available any time of the year.
The pea is most commonly the small spherical seed or the seed pod of the pod fruit Pisum sativum. Each pod contains several peas, which can be green or yellow. Botanically, pea pods
are fruit, since they contain seeds and develop from the ovary of a (pea) flower. The name is also used to describe other edible seeds from the Fabaceae such as the pigeon pea (Calamus Cajon), the cowpea (Vigna unguiculate), and the seeds from several species of Lathyrism. P. sativum is an annual plant, with a life cycle of one year. It is a cool-season crop grown in many parts of the world.
�¯?�¶ Nutritional Value
Dried peas, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber.
Dried peas help lower cholesterol, they are also of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal.
Dried peas also provide good to excellent amounts of five important minerals, three B-vitamins, and proteins.
Serving Size: 1cup
Total Fat 2.3g 4%
Saturated Fat 0.3g 2%
Sodium 30mg 1%
Potassium 1621mg 46%
Total Carbohydrates 126g 42%
Dietary Fiber 50g 200%
Sugars 16g
Protein 47g
Vitamin A 5.9%
Vitamin C 5.9%
Calcium 5.6%
Iron 53%
While we generally associate dried peas with deep green colour, they are also available in a yellowish white (safed) colour, which offer a more delicate flavor. safed vataana are nothing but dried white peas. Dried peas are produced by harvesting the peapods when they are fully mature and then drying them. Once they're dried and the skins removed, they split naturally. When fresh peas are not available or when you want to enjoy a starchier, harder
flavoured legume, dried peas or white vataana are the perfect choice. Safed vataana is available all year round, and there are different types, all of which are spherical in shape.
In India, safed vataana are mostly used in Guajarati and
Maharashtrian cuisine. They are an essential in making Maharashtrian street food dishes like missal pav and even Ragda patties. They are also used in other cuisines all over India.
Nutritional Value
White Peas offering 19 g of fiber per cup, which is about half of the daily recommended amount of fiber, notes the Linus Pauling Institute at Oregon State University. The beans are also a good source of protein, at 16 g per cup. The white pea also provides at least a quarter of the daily recommended amounts of thiamine, folic acid, iron, copper, potassium, phosphorus, manganese and magnesium.
A 1-cup serving of beans contains 255 calories and 1.1 g fat. Dried peas, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only can dried peas help lower cholesterol, they are also of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. Dried peas also provide good to excellent amounts of four important minerals, two B-vitamins, and protein--all with virtually no fat. Dried peas, like other legumes, are rich in soluble fiber.
Serving Size: 1cup
Calories 180
Sodium 20 mg
Total Carbs 36 g
Sugars 2 g
Protein 13 g
Vitamin A 2%
Iron 10%
The black-eyed pea, black-eyed bean, or goat pea, a legume, is a subspecies of the cowpea, grown around the world for its medium-sized, edible bean.
The common commercial variety is called the California Blackeye; it is pale coloured with a prominent black spot. The American South has countless varieties, many of them heirloom, that vary in size from the small lady peas to very large ones. The colour of the eye may be black, brown, red, pink, or green. All the peas are green when freshly shelled and brown or buff when dried. A popular variation of the black-eyed pea is the purple hull pea; it is usually green with a prominent purple or pink spot.
Nutritional Value
1. All varieties of cowpeas are very good sources of vegetarian protein. 100 grams of dry seeds contain 336 calories, and 23.52 g or 42% of recommended daily values of protein.
2. As in other field beans, black-eyed peas also carry good amounts of dietary fiber provide 10.6 g or 28% of fiber per 100 grams. Black Eyed peas are gluten-free food items.
Serving Size:1 cup
Total Calories 336
Protein 23.5 g
Fat 0.4 g
Carbohydrate 60 g
Nutrients
Calcium, Ca 11 %
Copper, Cu 42.25 %
Iron, Fe 45.94 %
Magnesium, Mg 46 %
Manganese, Mn 76.4 %
Phosphorus, P 42.4 %
Pigeon Peas
Quality: Super
High Amount of proteins & Fiber
calories: 275
proteins: 18.28 gm
Fat: 1.39
carbs: 47.23
Byadgi red chili powder: Is a vibrant, deep red spice made from sun-dried Byadgi chilies, which are renowned for their rich color and mild heat. Originating from the Byadgi region in Karnataka, India, this chili powder adds a brilliant hue and a mild, smoky flavor to a variety of dishes. It's a popular choice in Indian cuisine, enhancing curries, marinades, and chutneys with its distinctive aroma and taste, without overwhelming the palate with excessive spiciness.
Product Description
* The soybean or soya bean (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
* Traditional unfermented food uses of soybeans include soymilk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce,
fermented bean paste, natt, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes.
Soybeans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop.
Soybean is the most important protein source for feed farm animals (that in turn yields animal protein for human consumption)
Nutritional ValueFor human consumption, soybeans must be cooked with "wet" heat to destroy the trypsin inhibitors (serine protease inhibitors). Raw soybeans, including the immature green form, are toxic to all monogastric animals Soybeans are among the best sources of plant-based protein.
The protein content of soybeans is 36â??56% of the dry weights.
Soybeans contain a fair amount of both soluble and insoluble fibre
Soybeans contain higher amounts of isoflavones than other common foods
27Trusted Source
Trusted
Serving Size: 1cup
Calories: 173
Water: 63%
Protein: 16.6 grams
Carbs: 9.9 grams
Sugar: 3 grams
Fibre: 6 grams
Fat: 9 grams
Saturated: 1.3 grams
Monounsaturated: 1.98 grams
lyunsaturated: 5.06 grams
Omega-3: 0.6 grams
Omega-6: 4.47
Specification
Colour: Cream
Size: 4mm to 5mm Diameter
Type: Polished, Unpolished
Quality: Gold, Silver, Platinum
Packing Size: 30Kg, 50kg, 100kg
Pav bhaji Masala is used in preparation of Pav bhaji a fast food dish from India. It consists of a thick vegetable curry served with a soft bread roll. Vegetables in the curry may include potatoes, onions, carrots, chillies, peas, bell peppers, beans and tomatoes. Variants of the dish may use other bread varieties.
Carbs 2 g
Dietary Fiber 0 g
Sugar 0 g
Fat 1 g
Saturated 0 g
Polyunsaturated - g
Monounsaturated - g
Trans 0 g
Protein 1 g
Sodium 140 mg
Potassium -- mg
Cholesterol 0 mg
Vitamin A 0 %
Vitamin C 0 %
Calcium 0 %
Iron 0 %
Pullav masala is spice blend used throughout India & the rest of Indian subcontinent as a flavorant while preparing PULLAV (Rice Preparation).
This special blend of spice is used in small quantity at the end of cooking or fried in the beginning of cooking to add a subtle flavor to cooked rice dish.
Calories 264.9
Total Fat 9.1 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 78.0 mg
Potassium 761.9 mg
Total Carbohydrate 48.2 g
Dietary Fibre 11.7 g
Sugars 4.2 g
Protein 9.5 g
Vitamin A 226.7 %
Vitamin B-12 0.0 %
Vitamin B-6 22.0 %
Vitamin C 37.0 %
Vitamin D 0.0 %
Vitamin E 1.8 %
Calcium 8.7 %
Copper 10.0 %
Folate 23.2 %
Iron 12.4 %
Magnesium 17.9 %
Manganese 30.0 %
Niacin 9.8 %
Pantothenic Acid 5.6 %
Phosphorus 16.1 %
Riboflavin 7.1 %
Selenium 3.1 %
Thiamin 18.7 %
Zinc 7.2 %
Tandoori masala is used extensively with dishes such as tandoori chicken. In this dish, the chicken is covered with a mixture of plain yogurt and tandoori masala. The chicken is then roasted in the tandoor on high heat; when prepared in this fashion the chicken has a pink-coloured exterior and a savoury flavour.
Calories 20
Calories from Fat (0%)
Total Fat 0g -
Sodium 0mg 0%
Carbohydrates 2g -
Net carbs 0g -
Sugar 0g -
Fiber 2g 8%
Protein 0g
Vitamin A IU 1000IU -
Vitamin C 2.4mg 5%
Calcium 40mg 4%
Iron 1.4mg 19%
Fatty acids ---
Amino acids ---
The perfect blend of spices for the Perfect Biryani! Biryani Masala is an essential item in typical Indian kitchen.
Cooked with a mix rice and veggies, Biryani Masala gives rise to aromatic and flavourful Biryani that will steal everyone's heart.
Calories 18 Calories from Fat 8
Fat 0.9g1%
Saturated Fat 0.2g1%
Sodium 12mg1%
Potassium 70mg2%
Carbohydrates 3g1%
Fiber 1.3g5%
Sugar 0.2g0%
Protein 0.6g1%
Chole masala literally 'mix-spiced small-chickpeas also known as channay, chole masala, chole or chholay (plural), is a dish originating from the Indian subcontinent. Chole Masala are given the stronger flavor and firmer texture even after being cooked.
Calories 281
Total Fat 16grams 25%
Saturated Fat 2.2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 240mg 10%
Potassium 379mg 11%
Total Carbohydrates 29g 10%
Dietary Fiber 7.6g 30%
Sugars 6.9g
Protein 7.7g
Vitamin A 16%
Vitamin C 51%
Calcium 7%
Iron 12%
Sambar powder is an important ingredient found in South Indian kitchens. It is prepared by roasting and grinding various types of Indian spices. You can probably find sambar powder pre-made in stores or Indian cuisine stores in many brands and variations of flavours. Sambar is part of a tradition of lentil-based vegetable stews in southern India. Sambar often contains sambar powder. Sambar is usually served with steamed rice as one of the main courses of both formal and everyday South Indian cuisine. Vada sambar and idli sambar are popular for breakfast or an evening snack.
Energy Value 369.355Kcal
Protein 14.17gm
Fat 15.07gm
Total Carbohydrates 47.26gm
Crude Fiber = 15.2gm
Trans Fat 00gm
Saturated Fat 0.83gm
Monounsaturated fat 9.60gm
Polyunsaturated fat 4.5gm
Unsaturated fat 14.13gm
Iron 4.69mg/1OOgm
Sodium 212.60mg/1OOgm
Dietary Fiber 23.45gm
Calcium 333.3mg/1OOgm
Sugar 00%
Cholesterol 00mg/1OOgm
Vit. 280.61mg/1OOg
Kolhapuri Masala Recipe is a spicy Maharashtrian Masala Chutney Powder) used as a versatile masala to add an authentic touch when cooking Maharashtrian cuisine. Earthy and aromatic it is not for the faint hearted as a lot of Kolhapuri dishes are popular for being extremely spicy - a trademark of this mall that is at the heart of most dishes. Fiery, with the heat of this combination of spices, it can be used in curries and sabjis alike.
Calories 170 Calories from Fat 81 (47.6%)
Total Fat 9g -
Saturated fat 2g -
Sodium 720mg 30%
Carbohydrates 20g -
Net carbs 17g -
Sugar 3g -
Fiber 3g 12%
Protein 3g
Vitamins and minerals
Vitamin A 60 g 7%
Vitamin C 3.6mg 6%
Calcium 20mg 2%
Iron 1.1mg 14%
Fatty acids -
Amino acids -
Veg Gravy Masala is a quintessential Maharashtrian spice powder mix of aromatic spices blended together to give it a subtle flavour, this masala is used in many classic Maharashtrian recipes. such have an authentic Maharashtrian flavour.
Calories (20 Kcal)
Carbohydrates (1 g),
Protein (0.6 g), Fat (0.5 g).
Malvani Masala Recipe is a most popular spice powder used mainly from the Malvan region of Maharashtra which falls on the west coast. Being situated on the coastal borders the Malvani cuisine is influenced by two more other cuisine such as the Konkan and Goan. The best part of the spice is the aroma that comes out when once ground.
Energy 72 Calories
Protein 0 g
Carbohydrate 0g
Fiber 0g
Fat 8g
Cholesterol 0mg
Sodium 0mg
Kabab Masala are various types cooked meat dishes; many variants are popular around the world. Kebab Masala consist of cut up or ground meat, sometimes with vegetables, and various other accompaniments according to the specific recipe. Kebab Masala consist of cut up or ground meat, sometimes with vegetables, and various other accompaniments according to the specific recipe.
Carbs 48 g
Dietary Fiber 0 g
Sugar 0 g
Fat 7 g
Saturated 0 g
Polyunsaturated 0 g
Monounsaturated 0 g
Trans 0 g
Protein 10 g
Sodium 31 mg
Potassium 0 mg
Cholesterol 0 mg
Vitamin A 0 %
Vitamin C 0 %
Calcium 0 %
Iron 0 %
This is a quick Garam Masala mix. Garam Masala is better when made with whole spices that have been roasted and ground, but this is a quick and easy substitute that's pretty good. The flavors may be carefully blended to achieve a balanced effect, or a single flavor may be emphasized. A masala may be toasted before use to release its flavors and aromas. Used in all types of curry.
Calories from Fat 1.7
Calories 4.6
Total Fat 0.2g grams
Saturated Fat 0g grams
Trans Fat 0g grams
Polyunsaturated Fat 0g grams
Monounsaturated Fat 0.1g grams
0%Cholesterol 0mg milligrams
0%Sodium 1.2 mg milligrams
Potassium 18 mg milligrams
Total Carbohydrates 0.8g grams
Dietary fiber 0.4g grams
Sugars 0g grams
Protein 0.2g grams
Calcium 2.4 % Iron
Punjabi Masala is an aromatic and complex flavoured spice blend. The word Punjabi Masala means a blend of spices. The whole spices added in making Punjabi masala are warming and heaty. Thus, adding this spice blend in your food does make the body warm. The spices also are good for the tummy as they have both medicinal and digestive properties. Punjabi masala which is strong and intense.
Calorie 18kcal
Carbohydrates 3g
Protein 1g
Fat 1g
Saturated Fat 1g
Sodium 4mg
Potassium 67mg
Fiber 2g
Sugar: 1g
Vitamin A 23IU
Vitamin B1 (Thiamine) 1mg
Vitamin B2 (Riboflavin) 1mg
Vitamin B3 (Niacin) 1mg
Vitamin B6 1mg
Vitamin C 1mg
Vitamin E 1mg
Vitamin K 1g
Calcium 39mg
Vitamin B9 (Folate 1mg
Magnesium 14mg
Phosphorus 16mg
Zinc 1mg
The Kitchen King Masala is the king of the masalas. The 'Curry' experience with this classic blend that gives vegetable curries a lordly taste and a mild, subdued Flavours. The blend gives curry an appetising golden hue. It is the recommended blend to prepare vegetarian dish It has strong spicy flavour and should be sparingly.
Iron 0.03%
Calories 321 K Cal
Calories from Fat 108 K Cal
Total Fat 11.95%
Saturated fatty Acid 1.79%
Mono Fatty Acid 6.54%
Poly Fatty Acid 3.61%
Trans Fatty Acid Nil
Cholesterol Nil
Sodium 1.89%
Carbohydrates 49.13%
Dietary Fiber 22.67%
Sugar 3.97%
Protein 4.25%
Vitamin A 0.0001%
Vitamin C 0.00%
Calcium 0.56%
Non-Veg Gravy Masala is rich cultural history the Non-Veg Gravy Masalas have a very varied and enchanting culinary culture! Dry roast all ingredients separately till each one of them gives out aroma. A typical Indian version of Non-Veg Gravy Masala masala. considered more authentic than others. The composition of Non-Veg Gravy Masala masala differs regionally, with many recipes across according to regional and personal taste.
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g ----
Cholesterol 0mg 0%
Sodium 146mg 6%
Potassium 0mg 0%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Sugars 0g ---
Protein 1g 2%
Vitamin A 2%
Vitamin C 0%
Calcium 6%
Iron 1%
Chat Masala is a tangy powder that can spruce up any dish with a pinch. It is a popular spice mix in India and neighboring countries, used in a host of recipes from Tikka, Bhalle, Papri, bhelpuri to fruits and curries. Sprinkle this chat masala on top of any dish and get an instant boost in its flavor.
Calories - 165
8 % Total Fat - 5grams
0 % Saturated Fat - 0 grams
767 % Sodium - 18400 mg milligrams
8% Total Carbohydrates - 25 grams
29% Dietary Fiber - 7.2grams
Sugars - 0 grams
Protein - 5 g
Magnesium - 0.3 mg 0%
Phosphorus - 0 mg 0%
Potassium - 2.4 mg 0%
Fish Fry Masala is a Spice & Sauce and Seafood recipe. It is cooked using the Fryer tool. The country of origin is India.
First understand what our chicken masala powder is. It is simply the roasted and powdered top grade Indian spices mix, popularly known as chicken masala. Our chicken masala powder is prepared with the best Indian spices and so it guarantees and flavourful chicken dish. Chicken Masala Powder is were traditionally used for marinating and cooking chicken dishes.
Carbs 42 g
Dietary Fiber 4 g
Sugar 0 g
Fat 7 g
Saturated 1 g
Polyunsaturated 3 g
Monounsaturated 1 g
Trans 0 g
Protein 9 g
Sodium 0 mg
Potassium 0 mg
Cholesterol 0 mg
Vitamin A 0 %
Vitamin C 8 %
Calcium 0 %
Iron 0 %
Meat masala is a spice mix used in Indian cuisine, typically as a marinade for various types of meat, especially mutton. Meat Masala is a special blend of Indian spices ideal for cooking any kind of meat. Meat masala offers aromatic meat spices with great flavour and taste.
Carbs 2 g
Dietary Fiber 3 g
Sugar 0 g
Fat 1 g
Saturated 0 g
Polyunsaturated -- g
Monounsaturated -- g
Trans 0 g
Protein 1 g
Sodium 204 mg
Potassium -- mg
Cholesterol -- mg
Vitamin A 3 %
Vitamin C 2 %
Calcium 2 %
Iron 1 %
Govan (Curry Masala) Powder is fresh, flavourful and free from all artificial colours and preservatives. If you love curry flavoured food, then you need to try out this easy and inexpensive Curry Masala Powder that can be done in less than 15 minutes with some everyday kitchen cupboard ingredients.
This vegan masala can be used for non-vegetarian curries like sea food-Prawns, Fish, etc.
It is a perfect combination of onion, garlic, chilli powder and garam masala. ... It is spicy and goes perfectly well with any spicy vegetable, misal, chicken, mutton, fish and egg curry etc. or can be used as a dry chutney powder with snacks such as Vada Pav, Thalipeeth, Pakoda.
Konkani Style Koli Masala Recipe it is one of the spice mix which has 18 odd spice that are roasted and blend to form a spice mix which has a strong and sharp flavor. Koli's are basically the community of fishermen folks who live in the western coast region of India. This spice mix is made in order to add some flavor and body to their sparse fish that they eat every day or even into their vegetable curries. This spice is better when it is marinated with few grated coconut into any meats.
Use the Konkani Style Koli Masala Recipe in Kala Chana Cooked In Koli Masala Recipe (Maharashtrian Koli Style Kala Chana Recipe). Spice mix which has 18 odd spice that are roasted aThis spice mix is made in order to add some flavor and body to their sparse fish that they eat every day or even into their vegetable curries. nd blend to form a spice mix which has a strong and sharp flavor.
Turmeric has been used in Asia for thousands of years and is major part of Ayurveda. It is an Antibiotic for body.
It is one of the key and primary ingredients in many Asian Dishes.
Turmeric is responsible for the colour of curry powder.
Turmeric is used widely as a spice in South Asian and Middle Eastern cooking. Various Iranian Koresh recipes begin with onions caramelized in oil and turmeric. In Thailand, fresh turmeric rhizomes are used widely in many dishes, in particular in the southern Thai cuisine, such as yellow curry and turmeric soup.
Calories 312
Total Fat 4 %
Saturated Fat 9 %
Sodium 1 %
Total Carbohydrate 24 %
Dietary Faber 82 %
Protein 19 %
Vitamin D 0 %
Calcium 13 %
Iron 55.00mg 306 %
Potassium 44 %
