Mirch Powder-100 GMS

Sona Lal Degg Mirch is coarse ground, rich in colour, mild in pungency. Sourced from Byadgi (Karnataka) which is recognised as one of the best internationally. Paprika, Bydagi chilly, Warangai chapatta and similar high colour less pungent varieties are widely used for colour extraction. This colour is highly popular among food and beverage processors for its use as a colourant, since this being a 'natural plant colour'.

Sona White pepper consists of only the inner seed of the pepper berry, with the pericarp removed. To make white pepper, the berry is picked fully ripe. Its outer shrunken skin is rubbed off, exposing the dried, greyish-white pepper inside. This Sona white pepper is dried and it is in powdered forms. Sona white pepper  has a milder, more delicate flavour than black pepper because it contains lesser piperine, the volatile oil that gives pepper its characteristic flavour. It is useful for adding a peppery flavour to light-coloured sauces and soups. Health benefits • Sona white pepper stimulates the taste buds in such a way that an alert is sent to the stomach to increase hydrochloric acid secretion, thereby improving digestion and reducing intestinal gas. • Sona white Pepper is an excellent source of manganese, a very good source of iron and vitamin K, and a good source of dietary fibre. • In addition, Sona  white pepper has diaphoretic (promotes sweating) and diuretic (promotes urination) properties.

Sona Ginger Powder is coarse ground and is obtained by grinding best quality ginger from best locations in India. Ginger has a pungent-lemony, warm-sweet flavor. It's a warming spice. In the middle ages, ginger was valued on par with black pepper. A pound of it was worth the price of a sheep. India is the world's largest ginger producer. The finest quality ginger - Cochin ginger and Calicut ginger - comes from Kerala. Ginger is used in different forms such as raw ginger, dry ginger, ginger oil, ginger powder, sliced ginger, ginger oil, ginger oleoresin, ginger in brine etc. It has usage in foods, beverages, preservatives, medicine and perfumes industries. Almost all Indian curry recipes include ginger. The traditional method is to chop ginger finely and fry it along with onions. Ginger was one of the man's earliest medicines, much prescribed for treating stomach diseases. Fresh ginger is used extensively in Pacific Rim cuisines. It is the principal supplier of the heat so loved in these cuisines. Dried ginger is used in Mideastern and Western cooking. Besides the well known gingerbread, it is a great addition to cheese dishes because it balances the egg and cheese flavors. Ginger is especially good with vegetables such as carrots, squash and sweet potatoes. Stored ginger should be periodically exposed to the sun. Prolonged storage of ginger for long time would result in deterioration of its aroma, flavor and pungency