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Curry Spice – 2.2 oz-Curry Spice Jar (2.2 oz/ 64 gms)
₨ 450 ₨ 500
DESCRIPTION
Curry is a dish that originated in the South Indian state of Tamil Nadu. The word “curry” comes from the Tamil word “kari,” which means “sauce.” The British living in India during the 18th century called spiced dishes with a thick sauce or gravy “curry.” To make curry, use different aromatic spices, dry roast or sauté them in clarified butter, and cook them with onions and tomatoes to form a thick gravy. Various methods for making curry depend on whether it is vegetarian or non-vegetarian.
To fully enjoy the advantages of Ayurvedic spices, it is essential to use the best spices with no fillers, colors, or additives and choose cooking methods such as dry roasting, sauteing, and simmering to preserve their nutrients and enhance their flavor. Ayurvedic Golden Ghee is the best option for these techniques as it is an excellent fat that won’t quickly burn and delivers more healing nutrients into the digestive system.
DISCLAIMER
DESCRIPTION
Curry is a dish that originated in the South Indian state of Tamil Nadu. The word “curry” comes from the Tamil word “kari,” which means “sauce.” The British living in India during the 18th century called spiced dishes with a thick sauce or gravy “curry.” To make curry, use different aromatic spices, dry roast or sauté them in clarified butter, and cook them with onions and tomatoes to form a thick gravy. Various methods for making curry depend on whether it is vegetarian or non-vegetarian.
To fully enjoy the advantages of Ayurvedic spices, it is essential to use the best spices with no fillers, colors, or additives and choose cooking methods such as dry roasting, sauteing, and simmering to preserve their nutrients and enhance their flavor. Ayurvedic Golden Ghee is the best option for these techniques as it is an excellent fat that won’t quickly burn and delivers more healing nutrients into the digestive system.
DISCLAIMER
Curry is a dish that originated in the South Indian state of Tamil Nadu. The word “curry” comes from the Tamil word “kari,” which means “sauce.” The British living in India during the 18th century called spiced dishes with a thick sauce or gravy “curry.” To make curry, use different aromatic spices, dry roast or sauté them in clarified butter, and cook them with onions and tomatoes to form a thick gravy. Various methods for making curry depend on whether it is vegetarian or non-vegetarian.
Curry is a dish that originated in the South Indian state of Tamil Nadu. The word “curry” comes from the Tamil word “kari,” which means “sauce.” The British living in India during the 18th century called spiced dishes with a thick sauce or gravy “curry.” To make curry, use different aromatic spices, dry roast or sauté them in clarified butter, and cook them with onions and tomatoes to form a thick gravy. Various methods for making curry depend on whether it is vegetarian or non-vegetarian.
To fully enjoy the advantages of Ayurvedic spices, it is essential to use the best spices with no fillers, colors, or additives and choose cooking methods such as dry roasting, sauteing, and simmering to preserve their nutrients and enhance their flavor. Ayurvedic Golden Ghee is the best option for these techniques as it is an excellent fat that won’t quickly burn and delivers more healing nutrients into the digestive system.
Description
DESCRIPTION
Curry is a dish that originated in the South Indian state of Tamil Nadu. The word “curry” comes from the Tamil word “kari,” which means “sauce.” The British living in India during the 18th century called spiced dishes with a thick sauce or gravy “curry.” To make curry, use different aromatic spices, dry roast or sauté them in clarified butter, and cook them with onions and tomatoes to form a thick gravy. Various methods for making curry depend on whether it is vegetarian or non-vegetarian.
To fully enjoy the advantages of Ayurvedic spices, it is essential to use the best spices with no fillers, colors, or additives and choose cooking methods such as dry roasting, sauteing, and simmering to preserve their nutrients and enhance their flavor. Ayurvedic Golden Ghee is the best option for these techniques as it is an excellent fat that won’t quickly burn and delivers more healing nutrients into the digestive system.
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