“Chibar (Kachri powder) is a traditional spice used in Rajasthani and Gujarati cuisine. It is made from dried kachri, a wild melon that grows in the arid regions of Rajasthan. The powder has a tangy, slightly sour taste and is often used as a natural meat tenderizer, marinade enhancer, and flavoring agent in curries, chutneys, and pickles.
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Ideal for Indian sweets like ladoos, barfis, puddings, cupcake, pan cake, desserts
Crafted from the finest sun-dried green mangoes, this premium spice powder adds a tangy flavour that will elevate curries, chutneys, and snacks alike. With its rich, savoury aroma and distinctive taste, this versatile ingredient is a must-have for any discerning home cook.
The Indian spice cabinet is incomplete without a mini bottle of Hing (Asafoetida). This brownish powder has a pungent smell in its raw form but dissolves surprisingly well in the dishes during cooking.
Dried Rose Petal Leaves can be used to make tea, potpourri or even as a decoration.
Pure and natural culinary condiment
Delicately sweet and sour in taste
Most popular ingredient in rasam and chutneys
Adds a sweet-tangy flavour to cuisines
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