Mustard yellow
Mustard yellow
₹ 30.00
Description
Yellow Mustard seeds are farmer sourced from the affluent state of Bihar where a group of farmers practice Regenerative Agriculture.
Yellow mustard has becomes popular because of it’s unique, strong and spicy flavor and is used as condiment in hotdogs, salads, sandwiches and burgers around the world. Mustard is rich in protein, fiber, vitamin C and many of the B-complex vitamins. There are several health benefits of mustard for the body like relief from muscular pains, ringworm, and respiratory disorders and also helps in treating cancer and diabetes.
Health Benefits:
- Skin issues, including dermatitis, psoriasis and ringworm
- Respiratory disorders
- Cardiovascular disease
- Menopause
- Diabetes
- General aches and pains
Usage:
- Consuming a tsp of yellow mustard powder can help in maintaining strong bones, joints and muscles
- Inhaling the steam of heated mustard seeds or gargling with mustard tea, helps expelling mucus out of the throat and lungs.
- To relieve arthritis pain, massage the painful area with mustard oil for 10-15 minutes. Do this 2 or 3 times daily for immediate results.
- Chewing raw mustard seeds is suggested for immediate relief from a headache, back spasms, congestion and even constipation, since they’re high in fiber. Eaten raw, mustard seeds have an intense, bitter taste. And with just 32 calories in 1 tablespoon of ground mustard seeds, they’re an appetite-killing snack that can aid in weight loss.
- Mustard seed and honey are a popular flavor combination, bringing a recognizable sweet heat to salads and chicken. Slather them on everything as a stand-alone honey-mustard condiment. Whipping up a batch of raw mustard seeds and honey into a condiment at home is a delicious way to incorporate the seeds into your everyday diet.
- Adding mustard seeds to a hot skillet and frying them until they pop like popcorn is one trendy way home cooks and chefs alike can add mustard seeds to everyday salad, soup and sandwich recipes. Mustard seeds also can be pickled and used somewhat like a tasty garnish. You can also use uncooked mustard seeds to infuse flavor into oils, marinades and dressings.
Did you Know:
The whole mustard seeds can last up to one year and the grounded ones last as long as six months.
Additional information
| Weight | N/A |
|---|---|
| Size | 100g |
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Kashmiri kesar
₹ 400.00Kesar in India comes from three major destinations, Spain, Iran and our Kashmir.
Kashmiri Saffron is produced in the Saffron fields of Pampore region, Kashmir, India is known to be the best variety of Saffron in the world for its silky, smooth, and fine stigmas that impart a distinct aroma, flavour and colour to your dishes. Kashmiri Saffron is produced at a very large scale for commercial purposes in Kashmir Valley, India.
There are more than one grades of Kashmiri Saffron that differ in quality. These grades are derived based on the portion of the Saffron flower they contain. These parts of the Saffron flower form the corresponding grades of the Kashmiri Saffron.
Parts of Kashmiri Saffron: Mongra, Laccha, Zarda. Here's what you should know :
Mongra – This portion of the Crocus Sativus flower is the deep crimson-red coloured stigmas which are enriched with the essential nutrients that gives you all the health benefits. Mongra is the purest and the most expensive form of Kashmiri Saffron.
Laccha – This portion of the flower consists of the pure Mongra part along with a yellow tail segment of the flower. Kashmiri Laccha Saffron is considered to be lesser in quality than Mongra.
Zarda – This portion of the Saffron flower consists of the whole stamen of the flower which also consists the Laccha part. This is also called "Spanish Kesar".
Of all these parts, Mongra is the purest and the actual edible Saffron that gives the flavour, aroma and colour along with all the nutrients and this is what we sell !
One saffron plant usually only bears four flowers and each flower contains only three stigmas which are collected and dried. This diligent procurement process makes Kashmiri Mongra Saffron and one of the most expensive and valuable spices in the world.
How To Use Saffron?
Saffron not only imparts a distinct flavor and aroma but also makes your dish look more presentable. Saffron can be used in thread or ground form, depending on the recipe. If you are using saffron to garnish your dish and wish to create a visual impression, you can use threads. On the other hand, if you want the saffron to blend with your dish such that it is not obvious to the eye, you should go for its powdered form.
The cooking tips given below will enable you to reap the maximum benefits from this magical spice:
• You can prepare powdered saffron instead of buying it from a supplier. You can do this by grinding the saffron threads with a mortar and pestle. If you find it difficult to grind the threads due to the moisture content, add a pinch of sugar to them and then grind. This will make grinding easier without affecting your recipe.
• You can make liquid saffron by adding 3 to 5 teaspoons of warm or boiling water to powdered saffron and allow it to infuse for 5 to 10 minutes. Store it in a jar for a few weeks and use when needed. Liquid saffron can also be prepared with milk, vinegar, or wine instead of water. It is usually added to other ingredients towards the end of cooking to draw out the color and disperse the flavor throughout the dish.
• You can also make saffron milk. You need 1 cup of boiled milk, a pinch of saffron, and 2 teaspoons of sugar (if needed). Add the sugar and saffron to boiled milk. This saffron milk tea can be a good addition to your regular routine.
Benefits :
• Protection Against Cold. Saffron is an effective tonic to treat cold and fever
• Promotes Memory Retention
• Relieves Menstrual Cramps
• Helps Treat Insomnia
• Good For Heart
Storing Saffron :
You can store saffron in an airtight container in a cool and dark place. Do not store it in the refrigerator as the spice may develop fungus due to the moist environment all around. Though saffron does not expire or spoil, it can lose its flavor and potency over time (usually in two to four years).
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