Sugar Salt & Sweeteners

Schani Black Salt Powder (Kala Namak) has a distinctive sulphurous flavour widely used in Indian chaat masala, chutneys, and refreshing drinks like jal jeera.

Bad Reichenhaller Iodized Salt 500g

Suedz - Raffinade fein

Bad Reichenhaller Iodized Salt + Fluorine 500g

Südzucker White Sugar 1kg

Tata Himalayan Rock Pink Salt is mined rock salt, coarse-crystal and pale pink from the trace minerals in the rock, in a 1kg pack.

The taste is clean and slightly rounder than refined table salt, and it dissolves well into cooking. Use it as your everyday kitchen salt — in dal, sabzi, curries, roti dough and marinades — or in a grinder at the table. It is also the salt many people keep for fasting days, when regular table salt is set aside.

Store it in a dry, airtight container away from steam; rock salt draws moisture from the air and will cake if the pack is left open near the hob.

Südzucker Sugar Cubes 500g

Dr. Oetker Aroma Butter Vanille 8g - Butter Vanilla Flavoring

Dr. Oetker Butter Vanilla Aroma brings a rich, creamy vanilla flavor to your baking. This premium flavoring combines the warmth of vanilla with buttery notes.

Product Features:

• Premium butter vanilla flavoring
• 8g convenient packet
• Intense, long-lasting aroma
• Perfect for baking and desserts
• Quality German brand

Usage:

Ideal for cakes, cookies, custards, creams, and all your baking creations. Add depth and richness to your desserts.

Schani Jaggery Cubes (gur) — unrefined cane sugar in handy cubes, 500g. Rich, caramel-like sweetness for chai, payasam, laddoos, chikki and dal.

Store in a cool, dry place in a closed container.

Schani Natural Kolhapuri Jaggery Block is an unrefined, chemical-free sweetener made from sugarcane juice. This traditional sweetener is ideal for Indian sweets, desserts, and beverages.

Udhaiyam Jaggery Powder is unrefined cane sugar in granulated form, so it measures and dissolves like sugar instead of needing to be chipped off a solid block. The colour runs from gold to dark brown and the taste is deeper and more caramel-like than white sugar, which is why it is used where that flavour is wanted rather than simply for sweetness.

Best for

• Payasam, kheer and chakkarai pongal
• Sweets such as ladoo, halwa and adhirasam
• Balancing sourness in sambar, rasam and tamarind gravies

How to cook it

Dissolve it in a little hot water and strain before adding it to milk-based sweets, as jaggery can carry fine sediment and will split hot milk if added dry. Add it at the end of cooking rather than the start, and take the pot off the boil first. In savoury cooking a small piece stirred into a tamarind gravy rounds off the sourness without making the dish sweet.

Pack and storage

1kg jar. Store in a cool, dry place, sealed after opening. Jaggery draws moisture from the air, so keep the jar closed or the powder will cake.