Jalpur

Split mustard seeds or rai na kuria refers to mustard seeds, which are split through a special process. ... The skinless seeds are then ground coarsely. This...

Jalpur Masala Tea provides a blend of spices to make a delicious cup of masala chai. Ingredients: Ginger, Cinnamon, Cardamom, Clove, Black Pepper, Nutmeg, White Pepper, Black...

White Pepper Powder is widely used in Asian cuisines and is a must-have in an Asian kitchen. It has a sharp, spicy, and smoky flavor that is perfect for adding a clean and light spiciness...

Whole dried round chilli is an unusual type of chilli, as it is not often you see this type of chilli everywhere. Used for curries and stews, added usually at the start with oil to give that extra...

Agar-Agar / Faluda / Falooda Grass Faluda is also known as Agar Agar, China Grass, Japanese Moss, Ceylon Moss and Bengal Isinglass. It is very similar to Gelatine but is a vegetable counterpart. It...

Agar-agar is a natural vegetable gelatin counterpart. It can be used to make jellies, puddings, and custards. For making jelly, it is boiled in water until the solids dissolve. Sweetener, flavouring,...

The grain is popped and mixed with honey. In North India, it is called Rajagro. The popped grain is mixed with melted jaggery in proper proportion to make iron and energy. Amaranth grain can also be...

Amaranth flour is derived from the seeds of the amaranth plant. This type of flour is typically seen in health food stores, but some regular food stores carry it as well. It has grown in popularity...

These large chickpeas are the perfect combination with soup or curry dishes. Widely used in India and now used in Mediterranean dishes to create Humous.  Dietry Information: Suitable for...

Soya   Allergen Advice: For allergens see highlighted ingredients: Ingredients:   Arrowroot flour **Allergen Advice** (Jalpur products are packed and produced in a mill that handles...

The ingredients for this asafoetida is as follows: rice flour, gum arabic, asafoetida, turmeric, wheat flour. Used in Indian cooking for a versatile flavour and aroma. Perfect for any Indian cuisine,...

They are very small but easy to harvest and very nutritious. They are eaten cooked or ground into a powder and used for making cakes etc. They can also be sprouted and used in salads. The seed can be...