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Cooking Spices And Masala
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2 Products availableWe offer the best product range of Kitchen King Masala, Pav Bhaji Masala, Channa Masala, Chicken Masala and Haldi Powder.
As the name suggests, the Kitchen King Masala is the king of all masalas, as it is a blend of all major spices used in cooking dishes like subjis. It is dark brown coloured, has a strong spicy flavour, and should be used sparingly. Its ingredients, coriander, turmeric, cumin, chilli, black pepper and other spices, vary from company to company.
Pav Bhaji masala as the name suggests is a blend of spices used in the preparation of the bhaji. It combines spices like red chillies, coriander seeds, cumin seeds, black pepper, cinnamon, clove, black cardamom, dry mango powder, fennel seeds and turmeric powder.
Chana masala , also known as channay or chole masala or chole or chholay (plural), is a dish in Indian cuisine and Pakistani cuisine. Along with chickpeas, the ingredients of chana masala typically include onion, chopped tomatoes, coriander seed, garlic, chillies, ginger, dried mango powder (amchur, sometimes spelled amchoor), crushed pomegranate seed (anardana) and garam masala.
Chicken masala powder Meaning in English Meaning in Urdu. Chicken masala is a special blend of spices which are used to marinate chicken or add as seasoning for many gravies and curries. The usual ingredients are bayleaf, ginger root, cinnamon, cloves, peppercorn, coriander seeds, fennel and chilli powder.
Turmeric powder (Haldi powder) is a bright yellow powder made by dry grinding of mature turmeric rhizomes (underground stems). The use of turmeric for coloring and flavoring food, for cosmetic purposes and for medicinal properties dates back to the ancient Vedic culture of India. Used in almost all Indian curries, this spice has almost no calories (1 tablespoon = 24 calories) and zero cholesterol. It is rich in dietary fiber, iron, potassium, magnesium and vitamin B6.
Sambar powderis a flavourful South Indian style coarse texturedpowdermade of roasted lentils, dried whole red chilies, fenugreek seeds, coriander seeds and sometimes asafoetida and curry leaves with regional variations including cumin, black pepper, grated coconut, cinnamon, or other spices.