Rai or Mustard seeds are mostly added as a tempering to dal. It is light on the stomach and also has a more mild taste as compared to black mustard.
✓ Rich in dietary fiber
✓ Helps relieve water retention
✓ Antibacterial properties
₹40.00 MRP
Rai or Mustard seeds are mostly added as a tempering to dal. It is light on the stomach and also has a more mild taste as compared to black mustard.
✓ Rich in dietary fiber
✓ Helps relieve water retention
✓ Antibacterial properties
Moti Elaichi or cardamom is one of the most commonly used Indian spices and it features in a number of our dishes.
It helps add flavor while also adding to the health benefits.
✓ Has Anti Infammatory Properties
✓ Rich in antioxidants
✓ Good for heart health
Dried Fenugreek leaves are commonly known as Kasoori Methi in North India. It is a great flavouring agent in various Indian dishes. It has a bitter-sweet taste but great nutrient value. If you regularly consume Nourish Kasoori Methi, it will provide you with major nutrients like calcium, phosphorus, iron, potassium, and vitamins A, B6 and C. Many people have been using this spice as a nutritional supplement for ages because it has specific properties that can help fight some diseases.Â
Energy – 346.54 kcal
Protein – 19.91 g
Carbohydrates – 54.80 g
Fat – 5.30 g
Tej patta or Indian Bay Leaf is an aromatic leaf commonly used in Indian cooking. Originating on the southern slopes of the Himalayas, they grow mainly in Nepal, Bhutan, Burma and in the mountains of North-eastern India.
They can be used dried or in ground form.
✓ Helps improve digestion
✓ Anti Inflammatory
✓ Heart Friendly
A warm spice, Hari Elaichi or green cardamom is an ancient spice that originated in the western ghats of southern India. It’s a good and natural source of essential electrolytes and great for your health.
✓ Packed with antibacterial properties
✓ Rich in calcium and magnesium
✓ May help with bad breath
Cinnamon is one of the oldest spices, popular in various parts of the world for its distinctive medicinal properties. It is extracted from the bark of cinnamon trees.
In Indian kitchens, it is called Dal Chini and is added to various dishes to enhance flavour and aroma. It has a warm, woody and spicy flavour to it. An essential ingredient in Garam Masala, this spice is a must-have in your spice mix. It is often used to make various Ayurvedic medicines to treat flu, edema, cough, indigestion etc.Â
Energy – 369.73 kcal
Protein – 3.47 g
Carbohydrates – 76.34 g
Fat – 5.61 g
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