Bay Leaves have a mild and sweet taste. Use bay leaves to flavour pilaus, biryanis, meat curries, pasta sauces, casseroles and stews Bay leaves are grown in the Mediterranean region and are mainly used in soups, stews, meat and vegetable dishes. The leaves also flavour classic French dishes such as bouillabaisse and bouillon. Bay leaves are pungent and have a sharp, bitter taste. In ancient times, the leaf was symbol of honour, health and good fortune. Bay leaves can be added for a more pungent flavour in bean, split pea and vegetable soups, meat stews, spaghetti sauce and chilli. Be sure to remove bay leaves before eating a dish that has finished cooking. Available in 20 x 50g pack.

Fresh Curry Leaves 2 oz. Curry leaves can treat damaged hair, reduce hair fall, prevent premature hair graying and thinning. Make hair tonic by boiling fresh curry leaves and coconut oil. Once the black residue forms, apply on the scalp.

Coriander Mint Sauce - fresh tasting, aromatic and a traditional favorite accompaniment with any Indian meal. Mix with yogurt for the perfect raita

Tuvar contains many minerals that are rich in vitamin A, B and C. Shana Tuvar may be used immediately from frozen, making them a tidy and convenient way of enjoying the vegetable at its best.

INDIAN BEAN SEEDS FROZEN AND PACKED WHILE FRESH

Guar is an annual summer legume, native to a tropical Africa and Asia and resembles a flat Kenyan bean. Shana Guar may be used immediately from frozen, making them a tidy and convenient way of enjoying the vegetable at its best.