Raw bananas are rich in fiber and potassium. They aid in better nutrient absorption and serve as a good treatment for diarrhoea. They also boost metabolism.
Drumsticks have long, dark green bumpy pods running along the length and fleshy pulp inside the pod encasing each seed. These pods have a faint bitter taste combined with slight sweetness. Drumsticks are rich in antioxidants that reduce the risk of heart diseases and type 2 diabetes. They are also a rich source of vitamin B, C and Iron that reduces...
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Methi is normally used as a spice and its leaves are extensively used in a mixture of culinary preparations. These are cuboid-shaped, small, hard, dirty yellow coloured, perfumed, strong flavoured seeds of the fenugreek plant. Fenugreek seeds are the common ingredient I most of the masalas especially the ones used to make sambar. They are used for their...
Whole coriander seed for flavorful curries, salsas, dips and grains. Coriander seeds hoard a number of minerals like calcium, iron, potassium, zinc, magnesium and copper. Storage instructions: store in a cool, air tight and dry place
Whole coriander seed for flavorful curries, salsas, dips and grains. Coriander seeds hoard a number of minerals like calcium, iron, potassium, zinc, magnesium and copper. Storage instructions: store in a cool, air tight and dry place
Mustard adds a different flavour to the food and it is a necessary part of the Indian cooking. Moreover, the seeds have always been well-known for their medical properties. It is free from synthetic chemicals and pesticides. It contains magnesium, calcium, iron, zinc and protein. This amazing mustard seeds will prevent the risk of cancer, improves...
Methi is normally used as a spice and its leaves are extensively used in a mixture of culinary preparations. These are cuboid-shaped, small, hard, dirty yellow coloured, perfumed, strong flavoured seeds of the fenugreek plant. Fenugreek seeds are the common ingredient I most of the masalas especially the ones used to make sambar. They are used for their...
