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.

Urid Dal, Urad Dal or Ulutham Paruppu are black lentils that have been split and skinned.

Deliciously sweet and smooth, this favourite Indian dal is delicious with vegetables.

This is a Vegetarian product. National brand. It is a namkeen. Suitable for all food.

Urid Beans are a good source of protein and are high in dietary fibre. Like a black mung bean but slightly sweeter and creamier.

These creamy-textured large peas hold their shape well and are a staple of Indian and middle eastern cuisine.