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The juicy pulp of Jamun/ Jambo fruit contains resin, gallic acid and tannin and the taste can vary from acidic to fairly sweet. The Jamun seed is known to contain a biochemical called ‘jambolin’ and glycoside, which is believed to check the conversion of starch into sugar. It is also a rich source of vitamins A & C. Popular name(s): Jambul, Jamun, Black Plum, Faux Pistachier, Indian Blackberry, Jambol, Doowet and Jambolan.
Coriander seed is possibly the most important ingredient in Indian curries and dried roasted Coriander seeds or dhana dal are eaten as a snack. Coriander seeds are also an essential ingredient in tagines.
Coriander goes well with ham and pork, especially when orange is included. It enhances fish dishes and, with other spices, may form a delicious coating for spiced fish or chicken, rubbed into the scored flesh and grilled...
Available in 750g.
Round, very thin and crispy in texture, Khakhras are commonly eaten in the morning with breakfast. They are made of wheat flour, oil, and salt. This variety is flavored with methi, also known as dry fenugreek leaves. They have a slightly bitter taste. Khakhara is great as a light snack with tea, coffee, and cold soft drinks.