| Condiments ......... As a side dish au naturel, as a dip or as a topping.* |
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Coriander Condiment
Mild-spicy paste with an intense coriander and cumin flavor. When mixed with yogurt it serves as an alternative to fresh coriander leaves.
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Mint Condiment
Sour and mild-spicy mint paste with characteristic flavor. When mixed with yogurt it serves as an alternative to fresh mint leaves.
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Onion Condiment
To enhance the flavor and thicken food with the distinctive full-bodied taste of freshly roasted onions.
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Cashew-Nut-Condiment
Versatile seasoning paste used to thicken food and to subtly refine the flavor with a characteristic nutty taste.
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Rice Spice
Un-ground spice mixture of cardamom, bay leaf, cloves, coriander and saffron for authentic Indian rice to go with all typical Indian dishes.
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Onions
(dried + roasted) Crispy, fried onions (10g correspond to 100g of fresh onions) to refine and garnish dishes; for example, currys or dals.
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Ginger
(dried + roasted) Fried ginger used to enhance the flavor of food and for use as a garnish. Simply sprinkle over the food or add directly to dals, currys, etc., instead of fresh ginger.
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Garlic
(dried + roasted) Fried garlic pieces used to enhance flavor and to garnish. The dried garlic replaces fresh garlic and is simply added to dals, etc.
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| * Spicy ingredients serve to infuse and enrich all dishes with an Indian flair. Versatile. Can be used to season meat, as a spicy coating for sandwiches and Indian naan bread, as a topping, or as a dip with yogurt. |
Onion Condiment 100g
Sauce concentrate for Indian curry, ideal for seasoning poultry. Try a traditional recipe...
Application (cook in a pan):
Marinate 300 grams of diced chicken breast for 20 minutes in 100 grams Hydrabadi Biryani paste and 100 grams of yogurt. In the meantime prepare 200 grams of rice according to package directions. Heat one tablespoon ghee (butter fat) in a pan and lightly sear the marinated meat. Add 100 ml water and simmer for 15 minutes.
Mix the prepared meat with rice. If the biryani is too spicy, a tablespoon of cream can be stirred in. Can be garnished with fresh coriander. Serve with raita (yogurt-herb-vegetable mixture).
Ingredients:
Onions, vegetable oil, spices, garlic, ginger, green chili peppers, salt, coconut, lemon juice.
Unopened best before date - see package label.
Application (cook in a pan):
Marinate 300 grams of diced chicken breast for 20 minutes in 100 grams Hydrabadi Biryani paste and 100 grams of yogurt. In the meantime prepare 200 grams of rice according to package directions. Heat one tablespoon ghee (butter fat) in a pan and lightly sear the marinated meat. Add 100 ml water and simmer for 15 minutes.
Mix the prepared meat with rice. If the biryani is too spicy, a tablespoon of cream can be stirred in. Can be garnished with fresh coriander. Serve with raita (yogurt-herb-vegetable mixture).
Ingredients:
Onions, vegetable oil, spices, garlic, ginger, green chili peppers, salt, coconut, lemon juice.
Unopened best before date - see package label.
Unit: 500g bag
Reddish-brown fine-grained paste. Ideal with poultry.
Reddish-brown fine-grained paste. Ideal with poultry.
| Art.-Nr.: 7760-B - Netto: 0,35 € / Brutto: 0,37 € |
Cashew Condiment 100g
Sauce concentrate for Indian curry, ideal for seasoning poultry. Try a traditional recipe...
Application (cook in a pan):
Marinate 300 grams of diced chicken breast for 20 minutes in 100 grams Hydrabadi Biryani paste and 100 grams of yogurt. In the meantime prepare 200 grams of rice according to package directions. Heat one tablespoon ghee (butter fat) in a pan and lightly sear the marinated meat. Add 100 ml water and simmer for 15 minutes.
Mix the prepared meat with rice. If the biryani is too spicy, a tablespoon of cream can be stirred in. Can be garnished with fresh coriander. Serve with raita (yogurt-herb-vegetable mixture).
Ingredients:
Onions, vegetable oil, spices, garlic, ginger, green chili peppers, salt, coconut, lemon juice.
Unopened best before date - see package label.
Application (cook in a pan):
Marinate 300 grams of diced chicken breast for 20 minutes in 100 grams Hydrabadi Biryani paste and 100 grams of yogurt. In the meantime prepare 200 grams of rice according to package directions. Heat one tablespoon ghee (butter fat) in a pan and lightly sear the marinated meat. Add 100 ml water and simmer for 15 minutes.
Mix the prepared meat with rice. If the biryani is too spicy, a tablespoon of cream can be stirred in. Can be garnished with fresh coriander. Serve with raita (yogurt-herb-vegetable mixture).
Ingredients:
Onions, vegetable oil, spices, garlic, ginger, green chili peppers, salt, coconut, lemon juice.
Unopened best before date - see package label.
Unit: 500g bag
Reddish-brown fine-grained paste. Ideal with poultry.
Reddish-brown fine-grained paste. Ideal with poultry.
| Art.-Nr.: 7761-B - Netto: 1,25 € / Brutto: 1,34 € |
Spice Blend / unground 40g
Unground spice blend for rice for Indian dishes prepared according to the original recipe!
Depending on the desired intensity of flavor, the rice is cooked in water together with salt and the spices. Saffron strips can be crushed before adding.
Alternative: fry the spices in a little grease and mix into the cooked rice.
Ingredients:
Cardamom, coriander, bay leaf, cloves, saffron
Depending on the desired intensity of flavor, the rice is cooked in water together with salt and the spices. Saffron strips can be crushed before adding.
Alternative: fry the spices in a little grease and mix into the cooked rice.
Ingredients:
Cardamom, coriander, bay leaf, cloves, saffron
For 5kg Basmati rice / with saffron
Unit: 40g bag
Unit: 40g bag
| Art.-Nr.: 7795 - Netto: 7,15 € / Brutto: 7,65 € |
Onions, dried and roasted
For garnishing and enhancing the flavor of dishes.
10 grams of this product correspond to 100 grams of fresh onions. The onions can be sprinkled as a garnish over biryanis, currys and dals. Can be used in dishes in place of fried onions.
Ratio of fresh onions to fried onions is 10:1.
Ingredients:
Onions (90%), vegetable oil, flour (corn), salt
10 grams of this product correspond to 100 grams of fresh onions. The onions can be sprinkled as a garnish over biryanis, currys and dals. Can be used in dishes in place of fried onions.
Ratio of fresh onions to fried onions is 10:1.
Ingredients:
Onions (90%), vegetable oil, flour (corn), salt
Crispy, fried onions. Distinctive aroma and taste of onions.
Unit: 100g bag
Unit: 100g bag
| Art.-Nr.: 7797 - Netto: 1,00 € / Brutto: 1,07 € |
Ginger, dried and roasted
Fried ginger to garnish and enrich foods.
To garnish, simply sprinkle over dishes or use instead of fresh ginger by adding directly to the food to be cooked (dals, currys).
Ratio of fresh ginger to fried ginger: 8:1.
To garnish, simply sprinkle over dishes or use instead of fresh ginger by adding directly to the food to be cooked (dals, currys).
Ratio of fresh ginger to fried ginger: 8:1.
| Art.-Nr.: 7798 - Netto: 1,95 € / Brutto: 2,09 € |
Garlic, dried and roasted
Fried garlic to garnish and enrich foods.
The ginger is simply added to the food to be cooked. It can be used to replace fresh garlic with Indian cuisine such as dals and currys.
Ratio of fresh garlic to fried garlic: 8:1.
The ginger is simply added to the food to be cooked. It can be used to replace fresh garlic with Indian cuisine such as dals and currys.
Ratio of fresh garlic to fried garlic: 8:1.
| Art.-Nr.: 7799 - Netto: 1,95 € / Brutto: 2,09 € |
Coriander Condiment
Coriander is extensively cultivated throughout India and is used in the preparation of most Indian dishes. Our coriander chutney is an excellent alternative to fresh coriander leaves. Also can be recommended as a topping!
Application:
Au naturel as a side dish or mixed with yogurt as a topping. For the preparation of Indian dishes and as a spicy layer on sandwiches or Indian naan bread.
Coriander Dip:
200g yogurt (3.5%) 2 tablespoons coriander condiment (1 tablespoon = ca. 30g) and 1 teaspoon vanilla sugar. Stir well.
Ingredients:
Coriander leaves (49%), water, lemon juice, salt, green chilli peppers, cumin, chickpeas, preservative (E211), coloring (E102, E133).
Application:
Au naturel as a side dish or mixed with yogurt as a topping. For the preparation of Indian dishes and as a spicy layer on sandwiches or Indian naan bread.
Coriander Dip:
200g yogurt (3.5%) 2 tablespoons coriander condiment (1 tablespoon = ca. 30g) and 1 teaspoon vanilla sugar. Stir well.
Ingredients:
Coriander leaves (49%), water, lemon juice, salt, green chilli peppers, cumin, chickpeas, preservative (E211), coloring (E102, E133).
Mint Condiment
Mint is grown extensively throughout India and is used in extract form for an entire range of Indian dishes. Our mint sauce also serves as an excellent alternative to fresh mint leaves.
Recipe peppermint dip for tandoor skewers 500 ml yogurt, 5 tablespoons mint condiment, 2 teaspoons sugar, 1 teaspoon salt - mix, and it's ready!
Other applications:
Au naturel as a side dish or as a topping mixed with yogurt. Put a little bit of freshly squeezed lemon on the mint condiment and serve together with fried fish and onion rings. Is also served as chutney with Indian Pani Puri (biscuits).
Ingredients:
Peppermint leaves (64%), lemon juice, green chilli peppers, salt, water, chickpeas, preservative (E211) coloring (E102, E133).
Recipe peppermint dip for tandoor skewers 500 ml yogurt, 5 tablespoons mint condiment, 2 teaspoons sugar, 1 teaspoon salt - mix, and it's ready!
Other applications:
Au naturel as a side dish or as a topping mixed with yogurt. Put a little bit of freshly squeezed lemon on the mint condiment and serve together with fried fish and onion rings. Is also served as chutney with Indian Pani Puri (biscuits).
Ingredients:
Peppermint leaves (64%), lemon juice, green chilli peppers, salt, water, chickpeas, preservative (E211) coloring (E102, E133).
