Product Varieties
From Fields to Flavor: Mastering Salt, Grains, and Spices
Superior Varieties of Salt, Grains, and Spices
Himalayan Pink Salt
Himalayan pink salt, also known as pink salt, is a naturally occurring rock salt harvested from the Khewra Salt near the Himalayas. It is renowned for its distinctive pink hue, which comes from the trace minerals, particularly iron oxide, present in the salt. Himalayan salt is commonly used as a seasoning for cooking, grilling, and baking. It can be found in various forms, including fine granules, coarse crystals.
Iodine Salt
Iodine salt is sodium chloride (NaCl) specifically processed for human consumption. Food salt is essential in cooking and food preservation. It comes in various forms, each designed to enhance flavor, preserve food, or serve specific culinary purposes. It can be used for Seasoning, Food Preservation, Baking, Fermentation, Finishing. Iodized salt helps prevent iodine deficiency, a common dietary concern.
Beans / Pulses
Beans / Pulses refer to Toor Dal Plain, Toor Dal Oily, Moog Dal, Moog Whole, Black Chana, Kabuli Chana, Chana Dal, Black Eyed Beans, Mix Dal. It can be cooked as a side dish, added to soups and stews, or used in salads and grain bowls. Beans / pulses are rich in dietary fiber, vitamins, and minerals. They provide essential nutrients contributing to overall health.
Spice Chronicles
Spices refer to Turmeric Powder, Mustard Seeds, Cumin Seeds, Coriander Powder, Chilli Whole, Chilli Powder, Chilli Crushed. These spices are often combined to create a unique flavour profile that enhances dishes, particularly in global cuisines like Indian, Middle Eastern, and Latin American. Spices are commonly used in curries, stews, etc..
