Showing 33–48 of 76 results

Garbanzos

$9.95 $9.00

Popularly known as Chole, it is one of the earliest cultivated legumes. A type of pulse, with one seed pod containing two to three peas. Nutrient-dense food, Garbanzos are light-colored, large and grown in a smooth coat.

Garbanzos

$11.99 $11.00

Garbanzos Beans, also known as chickpeas, have high nutritional value. They are a great source of fiber and protein. They have a buttery flavor and a creamy texture when boiled and used for cooking. Polyunsaturated and monounsaturated fatty acids in chickpeas help in easing the digestion. 

Garlic Paste

Garlic paste is a crushed mixture of fresh, raw garlic cloves. It is a must-have paste widely-used in Indian and South Asian households. It is also used in Italian, Chinese, and Thai cuisines.

Ginger Garlic Paste

Ginger garlic masala is a crushed mixture of raw ginger and garlic cloves. This well-balanced mixture of ginger and garlic is often used in Indian curries, biryanis, pilafs, and other meal preparations in many parts of India. It’s piquant aroma and flavor makes preparations zesty.

Ginger Paste

Ginger paste is a crushed mixture of fresh, raw ginger. It is a basic ingredient used in all of the Indian and South Asian cooking. Ginger paste is also widely-used used in Chinese and Thai cuisines.

Ginger Powder

$6.99 $6.50

Ginger powder is made by crushing dried up ginger. It has a sharp taste and smell. It has a pungent and fiery flavor. Ginger powder can taste spicy and sweet at the same time. This powder is usually used in making curries or for marinating food.

Green Cardamom

$9.99

Green Cardamom, commonly known as Elaichi, has a rich aroma and a unique taste. It is a common ingredient used in Indian dishes. It is used as a whole, just pods or crushed into a powder. It can be used in a variety of dishes from entrees to desserts.

Groundnut Oil

$9.99

It is a vegetable oil that is derived from edible seeds of peanut plants. Naturally, it has a strong peanut-like flavor and aroma. It is generally used in cooking and to add a flavor.

Jowar Flour

$9.95 $9.00

Also, known as Sorghum Flour, Jowar flour is gluten-free. Jowar is grounded into flour which is often used to make Rotis, Bhakra, Cheela. It is one of the most important flours in multigrain food items.

Kala Chana

$16.99

Kala Chana also known as black chickpeas or black grams have a very high fiber and protein content. The inside of the black grams is yellow and they have a starchy texture when they’re cooked.

Maida Flour

$11.99

Finely milled, refined and bleached, Maida is a white flour made from wheat. It is sometimes, referred to as all-purpose flour, as is extensively used to make fast foods, baking products and several varieties of sweets and flatbreads.

Malka Masoor

$15.99

Masoor Dal, the red split lentil that is an extremely common pulse in India. It has reddish orange color. It is rich in proteins, vitamins, potassium and dietary fiber. It turns to a yellow color and has a creamy texture when cooked.

Masoor Dal

$11.99

Masoor Dal, the red split lentil that is an extremely common pulse in India. It has reddish orange color. It is rich in proteins, vitamins, potassium and dietary fiber. It turns to a yellow color and has a creamy texture when cooked.

Mixed Lentils

$16.99

Mixed Lentils are a mixture of healthy lentils, also mostly known as Panchratna Dal. It includes Masoor Dal, Black Grams or Urad Dal, Chana Dal, Moong Lentils and Toor Dal. It is loaded with nutrients, fiber and protein. It basically has the nutrition of five lentils together.

Moong Split

$15.99

Moong Split dal, also known as Moong Dal Chhilka, has rich source of protein and fiber. Its skin is olive green and has an off white color on the inside. It has soft texture and slightly sweet flavor but is mostly bland. It is easy to cook and digest. It has nutrients such as magnesium, potassium, iron and calcium.

Moong Whole

$16.99

Green gram, maash or mung bean – Moong Whole Pulse has a variety of names. It is round in shape, olive green in color and high in protein. It the easiest dal for cooking and for digestion. It’s available in many forms – whole, split and with skin removed. It’s rich in calcium, potassium and iron.

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