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shop.adanispices.com

USES: You Can Use it in Dal Tadka, Vegetables, & other Delicacies in the kitchen. FLAVOUR: A mild Spicy Chilli powder. EXPIRY: 8 Months From The Date of Manufacturing.

sardarjipapadwale.in

Manufacturer of Papad and Pickles

vajubhaimasalawala.com

Vajubhai Masalawala is a renowned name for Indian spices, pickles, hair oils and sry fruits. Know everything about us, our story, and how to contact us.

thelittlefarm.co.in

The Little Farm Co sells Indian pickles which are made using vegetables grown in our own farm in MP. The spices & oils used are also grown on our farm.

pahariroots.co.in

Discover the purest flavours of Northeast India with Pahari Roots. From the world’s best Lakadong Turmeric to exotic spices, herbs, and traditional foods, we bring you nature’s finest – grown sustainably, harvested by local farmers, and delivered with authenticity. Taste the richness of Meghalaya, naturally.

chutneymary.com

Chutney Mary is one of London's best Indian restaurant since its creation in 1990. It is now relocated in exclusive St James's

indianveggiedelight.com

Sharing appetizing healthy Indian vegetarian/vegan recipes for kids school lunch box, air fryer, instant pot pressure cooker.

jhajistore.com

Relive Old Memories with this traditional Bihari preparation, also known by the name of Oal Barobar locally. Made with three key ingredients, Oal, Ginger and Green Chili – this Oal mixed pickle is a tangy, spicy & gingery delight for your tastebuds.  Ingredients used in JhaJi Store’s Oal Ginger Green Chili Mixed Pickle Oal (Jimikand/ Suran), Crushed Green Chilli, Ginger, Lemon Juice, Amchoor, Mustard Oil, Mustard, Coriander Powder, Cumin, Carom Seed, Fenugreek, Fennel Seeds, Black Cumin Seeds. Nigella Seeds. Turmeric, Asafoetida, Black Salt, and Salt. On Ingredients: The first key step is selecting the right variety of ingredients for the pickle, specially the three vegetables, Oal, Ginger and Green Chilies.  We use Desi Oal varieties grown locally in Darbhanga. Oal, or Suran, or Jimikand, or elephant yam – grows below the soil. Even after harvesting Oal can be stored in your aagan, or bagicha for weeks. It’s important to select the ginger that have thin skin. Otherwise, it takes too long for the ginger to soften up. And it overpowers the other flavours in the pickle. While choosing the green chili we make sure it’s a variety with less seeds inside. Mostly, we make this pickle using bullet/longia mirchi varieties as they are hot, with thin skin, and have few if any seeds.  Juice from the local jamiri lemons also is an essential ingredient in this pickle. Jamiri Lemons have a very distinct aroma, and has always been preferred over other varieties for adding tanginess in the pickle. The spices are sourced locally from the Samastipur Mandi about 40 Kms from our kitchen-factory. Sorting, Cleaning, Roasting, and Grounding of spices is carried out in-house. Roasting & Grounding is done for most spices to enhance their flavours, aroma, and the texture of the pickle once ready. The Pickling Process: We follow the local processes of pickling passed onto Kalpana and Uma through their mothers, and mothers-in-law. All begins by cleaning the Oal, Ginger, and Green Ch