A useful alternative to using fresh garlic in preparing Indian pastes. Mix in with butter and herbs to make your own garlic bread. Available in 100g bag.

Ground Ginger is used extensively in Indian and Oriental cuisines. A convenient alternative to fresh ginger and an essential ingredient for preparing pastes and marinades. Fresh ginger is essential to Asian and oriental cookery. It is used in pickles, chutneys and curry pastes and the ground dried root is a constituent of many curry powders. Tender young ginger can be sliced and eaten as a salad. Sometimes the roots will produce green sprouts which can be finely chopped and added to a green salad. In the West, dried ginger is mainly used in cakes and biscuits, especially ginger snaps and gingerbread. Ginger is also used in puddings, jams, preserves and in some drinks like ginger beer, ginger wine and tea. Pickled ginger is a delicious accompaniment to satays and a colourful garnish to many Chinese dishes. Preserved ginger is eaten as a confection, chopped up for cakes and puddings, and is sometimes used as an ice cream ingredient.

Stronger than whole seeds and its flavour is strengthened by toasting. It can be used in meat, rice and vegetable dishes.

Great mixture of different spices Help you prepare crispy mouth-watering mutton chops Perfect appetizer platter A recipe is provided on the box

Boondi Masala is ready to eat. Contains no added MSG. Suitable for vegetarians.

Haldiram's Aloo Bhujia also called spicy potato noodles is ready to eat. It contains no added MSG and also suitable for vegetarians.