{"title":"Whole Spices, Seeds \u0026 Herbs","description":null,"products":[{"product_id":"trs-methi-fenugreek-seeds-100g","title":"TRS - Methi Fenugreek Seeds 100g","description":"\u003cp\u003e\u003cstrong\u003eTRS Methi Fenugreek Seeds\u003c\/strong\u003e are small, hard, amber-coloured seeds with a distinct bitterness and a maple-like aroma. A few seeds are all a dish needs — they are a background note, not a main spice.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSambar powder and South Indian tempering\u003c\/li\u003e\n\u003cli\u003eMango and lime pickles\u003c\/li\u003e\n\u003cli\u003eFish curries, and sprouting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eAdd them to hot oil at the very start of a tempering, but only for a second or two — they burn quickly and the bitterness becomes unpleasant once they darken past golden. Use a quarter teaspoon for a family dish. For idli and dosa batter, soak a teaspoon alongside the rice; it helps the batter ferment and softens the texture.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e100 g. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":56239776792959,"sku":null,"price":1.1,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Untitleddesign_88.png?v=1769453965"},{"product_id":"trs-ajwain-lovage-seeds-100g","title":"TRS - Ajwain \/ Lovage Seeds - 100g","description":"\u003cp\u003e\u003cstrong\u003eTRS Ajwain \/ Lovage Seeds\u003c\/strong\u003e are tiny ridged seeds with a sharp, thyme-like pungency — the same compound that gives thyme its bite is what you taste here. They are strong, so a pinch goes a long way.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eParatha, puri and savoury pastry dough\u003c\/li\u003e\n\u003cli\u003ePakora and bhajia batter\u003c\/li\u003e\n\u003cli\u003eFish and prawn marinades, and pickles\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eCrush the seeds lightly between your palms as you add them — whole and uncrushed they give up very little. A quarter teaspoon is plenty for a batch of dough or batter. In a tempering they go into hot oil for a few seconds only, usually alongside cumin.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e100 g. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":56239777120639,"sku":null,"price":1.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/trs--ajwain-carom-seeds-100g_jpg_fdb7b782-2964-4260-a78e-f457fc1af82f.png?v=1760731411"},{"product_id":"trs-mustard-seeds-brown-100g","title":"TRS - Mustard Seeds Brown - 100g","description":"\u003cp\u003e\u003cstrong\u003eTRS Mustard Seeds Brown\u003c\/strong\u003e are the small reddish-brown seeds used across South and West Indian cooking. Raw they taste of almost nothing; the flavour only appears once they hit hot oil and pop, turning nutty and gently pungent.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTempering for dal, sambar and rasam\u003c\/li\u003e\n\u003cli\u003ePoriyal, thoran and other South Indian vegetable dishes\u003c\/li\u003e\n\u003cli\u003ePickles, and Bengali fish curries\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eHeat the oil until it shimmers, add the seeds, and cover the pan — they jump. Once the popping slows, add curry leaves, dried chilli or urad dal and pour the lot over the dish. If the seeds sit in lukewarm oil without popping, the tempering will taste raw; if they blacken, start again.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e100 g. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":56239777186175,"sku":null,"price":1.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Untitleddesign_87.png?v=1769453873"},{"product_id":"trs-coriander-seeds-dhania-whole-100g","title":"TRS Dhania Whole \/ Coriander Seeds 100g","description":"\u003cp\u003e\u003cstrong\u003eTRS Coriander Seeds (Dhania Whole)\u003c\/strong\u003e are the whole, round seeds — pale brown, hollow and light, with a citrus-and-sage aroma that is far brighter than anything you get from a packet of ready-ground powder.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGrinding fresh coriander powder as you need it\u003c\/li\u003e\n\u003cli\u003eHomemade sambar, rasam and garam masala blends\u003c\/li\u003e\n\u003cli\u003eCoarse rubs, pickles and tempering\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eDry-roast over medium heat for a minute or two, until the colour deepens slightly and the kitchen smells of them, then let them cool completely before grinding. Grind only what you will use within a month or so. Cracked coarsely rather than ground, they give a good texture on grilled meat and roast potatoes.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e100 g. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":56239777284479,"sku":null,"price":1.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Untitleddesign-2026-10-11T153823.789.png?v=1791725892"},{"product_id":"trs-cumin-seeds-jeera-whole-100g","title":"TRS Jeera Whole \/ Cumin Seeds 100g","description":"\u003cp\u003e\u003cstrong\u003eTRS Cumin Seeds (Jeera Whole)\u003c\/strong\u003e are the slim, ridged brown seeds that start most Indian tempering. Whole cumin gives bursts of warm, smoky flavour through a dish in a way that ground cumin, which disappears into the gravy, does not.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTempering for dal, rice and vegetables\u003c\/li\u003e\n\u003cli\u003eJeera rice and jeera aloo\u003c\/li\u003e\n\u003cli\u003eRoasting and grinding for raita, chaat and masala blends\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eDrop the seeds into hot oil or ghee and wait for them to sizzle and darken by a shade — about ten seconds — before the onions go in. For raita or chaat, dry-roast them in a pan with no oil until fragrant, cool, then crush coarsely; roasted cumin tastes completely different from raw and is worth the two minutes.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e100 g. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":56239777350015,"sku":null,"price":2.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/ThomyLesSaucesthaicurry250ml_92.png?v=1770262714"},{"product_id":"trs-cumin-seeds-jeera-whole-400g","title":"TRS Jeera Whole \/ Cumin Seeds 400g","description":"\u003cp\u003e\u003cstrong\u003eTRS Cumin Seeds (Jeera Whole)\u003c\/strong\u003e are whole cumin seeds in the larger 400 g pack — the size that makes sense if cumin starts nearly everything you cook. Warm, smoky and faintly bitter, they are the first thing into the pan in most Indian kitchens.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eEveryday tempering for dal, rice and vegetables\u003c\/li\u003e\n\u003cli\u003eJeera rice, jeera aloo and kebab mixes\u003c\/li\u003e\n\u003cli\u003eDry-roasting and grinding for raita, chaat and garam masala\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eInto hot oil first, before onions or garlic, for about ten seconds until they sizzle and darken slightly. For roasted cumin powder, toast in a dry pan until fragrant, cool, then grind. With a pack this size, keep a small working jar filled and the rest tightly sealed so the aroma holds.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e400 g. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":56239777382783,"sku":null,"price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/j4.png?v=1775310543"},{"product_id":"trs-fennel-seeds-100g","title":"TRS Fennel Seeds 100g","description":"","brand":"Mein Shop","offers":[{"title":"Default Title","offer_id":56239777415551,"sku":null,"price":1.61,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Untitleddesign-2026-01-27T065347.433.png?v=1769493261"},{"product_id":"trs-star-aniseeds-m-50g","title":"TRS - Star Anise Seeds (Chakra Phool) 50g","description":"\u003cp\u003e\u003cstrong\u003eTRS Star Anise (Chakra Phool)\u003c\/strong\u003e is the dried eight-pointed seed pod with a strong, sweet liquorice aroma. One or two whole stars will carry a large pot, so it is a spice to use sparingly.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBiryani, pulao and Hyderabadi rice dishes\u003c\/li\u003e\n\u003cli\u003eGaram masala and whole-spice blends\u003c\/li\u003e\n\u003cli\u003eSlow-cooked meat curries, stocks and braises\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eAdd the whole star to hot ghee or oil at the start, with the cinnamon and cardamom, and let it perfume the fat for a few seconds before the onions go in. Leave it in while the dish cooks and fish it out before serving, or warn whoever is eating — biting into one is overpowering. Broken points work as well as whole stars.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e50 g. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":56239777481087,"sku":null,"price":2.09,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Untitleddesign_85.png?v=1769453720"},{"product_id":"trs-cinnamon-400g","title":"TRS - Cinnamon (Dalchini) 50g","description":"\u003cp\u003e\u003cstrong\u003eTRS Cinnamon (Dalchini)\u003c\/strong\u003e is whole cinnamon bark in quills — warm, woody and sweetly aromatic, and firmer and stronger in flavour than the soft rolled Ceylon type. It is one of the whole spices that goes into the oil at the start of a biryani or a korma.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBiryani, pulao and korma\u003c\/li\u003e\n\u003cli\u003eGaram masala and whole-spice blends\u003c\/li\u003e\n\u003cli\u003eMasala chai, and slow-cooked meat curries\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eBreak off a two or three centimetre piece and fry it in hot ghee with bay leaf, cardamom and cloves for a few seconds until it swells and smells sweet. Remove before serving. For chai, a small piece simmered with the tea and milk is enough; the bark is hard, so grind it in a spice mill rather than a pestle.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e50 g. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":56239777513855,"sku":null,"price":1.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Untitleddesign_97.png?v=1769454824"},{"product_id":"trs-bay-leaf-30g","title":"TRS Bay Leaves 30g","description":"\u003cp\u003e\u003cstrong\u003eTRS Bay Leaves\u003c\/strong\u003e are the dried Indian bay leaf, tej patta — long, ribbed leaves with three veins running lengthways and a gentle cassia-like aroma. They are a different leaf from the Mediterranean bay used in stews, and milder in effect.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBiryani, pulao and jeera rice\u003c\/li\u003e\n\u003cli\u003eKorma, rogan josh and slow-cooked meat curries\u003c\/li\u003e\n\u003cli\u003eDal, and whole garam masala blends\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eDrop one or two leaves into hot ghee or oil at the very start, with the cinnamon and cardamom, and let them crackle for a few seconds before the onions go in. They release their aroma slowly, so leave them in for the whole cook and remove before serving. Crumbled leaves burn faster, so use them whole.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e30 g. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":56239777546623,"sku":null,"price":2.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Untitleddesign_84.png?v=1769453640"},{"product_id":"mdh-kasoori-methi-100g","title":"MDH Kasoori Methi 100g","description":"\u003cp\u003e\u003cstrong\u003eMDH Kasoori Methi\u003c\/strong\u003e is dried fenugreek leaf, sold whole rather than ground, and it is a finishing herb rather than a masala. It carries a distinctive faint bitterness and a savoury aroma that is instantly recognisable in Punjabi restaurant cooking.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eButter chicken, paneer makhani and other creamy gravies\u003c\/li\u003e\n\u003cli\u003eDal makhani, rajma and methi malai matar\u003c\/li\u003e\n\u003cli\u003eKneading into paratha and naan dough\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eCrush it between your palms over the pan so the leaves break up and the aroma releases, and add it in the last two minutes of cooking. Around a teaspoon of crushed leaf is enough for a dish serving four. It is potent, and too much turns a gravy bitter, so start small. In dough, work half a teaspoon into each cup of flour.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e100g pack. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"MDH","offers":[{"title":"Default Title","offer_id":56239777579391,"sku":null,"price":1.57,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/ThomyLesSaucesthaicurry250ml-2026-02-05T124420.925.png?v=1770275675"},{"product_id":"trs-cloves-50g","title":"TRS-Cloves 50g","description":"\u003cp\u003e\u003cstrong\u003eTRS Cloves\u003c\/strong\u003e are whole dried flower buds, dark brown and nail-shaped, with a powerful sweet-hot aroma and a numbing edge on the tongue. They are one of the strongest spices in the cupboard, so three or four are usually enough for a whole pot.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBiryani, pulao and korma\u003c\/li\u003e\n\u003cli\u003eGaram masala, both whole and ground\u003c\/li\u003e\n\u003cli\u003eMasala chai, and slow-cooked meat curries\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eFry whole cloves in hot ghee at the start, alongside cinnamon, bay leaf and cardamom, for a few seconds until they swell slightly. Take them out before serving if you can find them — a whole clove bitten into is unpleasantly strong. For chai, one or two crushed cloves simmered with the tea is plenty.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e50 g. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":56239777644927,"sku":null,"price":1.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/ThomyLesSaucesthaicurry250ml_52.png?v=1770256149"},{"product_id":"trs-elachi-50g","title":"TRS Green Cardamom (Elachi) 50g","description":"\u003cp\u003e\u003cstrong\u003eTRS Green Cardamom (Elachi)\u003c\/strong\u003e are whole pale-green pods holding small sticky black seeds. The pod is mostly a wrapper; the aroma — sweet, floral and slightly camphorous — lives in the seeds inside.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMasala chai and kheer\u003c\/li\u003e\n\u003cli\u003eBiryani, pulao and korma\u003c\/li\u003e\n\u003cli\u003eGulab jamun, halwa and garam masala\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eFor savoury dishes, bruise the pod with the flat of a knife and fry it whole in ghee at the start. For sweets and chai, split the pods, take out the seeds and crush them to a powder — the flavour is far stronger that way, and you avoid papery husks in the finished dish. Two or three pods will scent a pot of rice or a litre of milk.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e50 g. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":56239777677695,"sku":null,"price":4.05,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Untitleddesign_95_012327d4-535f-487e-b4be-0da2946b15aa.png?v=1769454670"},{"product_id":"trs-poppy-seeds-100g","title":"TRS Poppy Seeds 100g","description":"\u003cp\u003e\u003cstrong\u003eTRS Poppy Seeds\u003c\/strong\u003e are the small cream-white Indian variety, khus khus — paler and milder than the blue-grey European type. Ground with water they make a thick, faintly nutty paste that thickens a gravy without any flour or cream.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKorma, and Bengali and Hyderabadi gravies\u003c\/li\u003e\n\u003cli\u003eAloo posto and other posto dishes\u003c\/li\u003e\n\u003cli\u003eSweets, and sprinkling over naan and breads\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eUsing it\u003c\/h3\u003e\n\u003cp\u003eSoak them in warm water for twenty to thirty minutes before grinding — dry seeds are too small and hard for most mills to catch. Grind to a smooth paste with a little of the soaking water and stir it into the gravy towards the end, then cook gently, as the paste can catch and scorch on the bottom of the pan.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e100 g. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":56331055366527,"sku":null,"price":2.39,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/Untitleddesign_83.png?v=1769453562"},{"product_id":"trs-garam-masala-whole-200g","title":"TRS - Garam Masala Whole 200g","description":"\u003cp\u003e\u003cstrong\u003eTRS Garam Masala Whole\u003c\/strong\u003e is the unground blend — whole warm spices left intact so you can fry them in the oil at the start of a dish, or grind them fresh when you want the aroma at full strength.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBiryani, pulao and korma\u003c\/li\u003e\n\u003cli\u003eGrinding your own garam masala powder\u003c\/li\u003e\n\u003cli\u003eSlow-cooked meat curries and rich gravies\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eHeat ghee or oil until it shimmers, add a spoonful of the whole spices and let them crackle and swell for ten to fifteen seconds before the onions go in — that is the whole point of using them whole. Fish out the larger pieces before serving. To grind your own, dry-roast a batch until fragrant, cool completely, then mill and keep in a small airtight jar.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e200 g. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":56792494014847,"sku":null,"price":4.94,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/ThomyLesSaucesthaicurry250ml_93.png?v=1770262782"},{"product_id":"kotanyi-muhle-pfeffer-schwarz","title":"Kotanyi Mühle Pfeffer Schwarz - Black Pepper Mill","description":"\u003ch2\u003eKotanyi Mühle Pfeffer Schwarz - Black Pepper Grinder\u003c\/h2\u003e\n\u003cp\u003eKotanyi Black Pepper Mill delivers freshly ground black pepper with intense flavor and aroma. The built-in grinder ensures maximum freshness and taste in every turn.\u003c\/p\u003e\n\u003ch3\u003eProduct Features:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePremium black peppercorns\u003c\/li\u003e\n\u003cli\u003eBuilt-in ceramic grinder\u003c\/li\u003e\n\u003cli\u003eFreshly ground for maximum flavor\u003c\/li\u003e\n\u003cli\u003eAdjustable coarseness\u003c\/li\u003e\n\u003cli\u003eAustrian quality\u003c\/li\u003e\n\u003cli\u003eConvenient table-ready design\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eUsage:\u003c\/h3\u003e\n\u003cp\u003ePerfect for seasoning all dishes - meats, vegetables, pasta, salads, and soups. Fresh-ground pepper provides superior flavor to pre-ground varieties.\u003c\/p\u003e","brand":"Kotanyi","offers":[{"title":"Default Title","offer_id":56936876736895,"sku":null,"price":3.05,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/de_pim_154010001001_01.png?v=1770813953"},{"product_id":"trs-nutmeg-jaifal","title":"TRS Jaifal (Nutmeg) 100g","description":"\u003cp\u003e\u003cstrong\u003eTRS Nutmeg (Jaifal)\u003c\/strong\u003e is the whole dried seed — hard, oval and brown, to be grated as you need it. Whole nutmeg keeps its warm, sweet, slightly resinous aroma for years, where the pre-ground kind goes flat within months.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGaram masala and biryani masala blends\u003c\/li\u003e\n\u003cli\u003eKheer, halwa and milk sweets\u003c\/li\u003e\n\u003cli\u003eKebab and kofta mixes, and béchamel\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eUsing it\u003c\/h3\u003e\n\u003cp\u003eGrate it on the finest side of a grater, straight over the dish, and stop early — a quarter of a nutmeg is more than enough for a family-sized pot, and too much turns a dish medicinal. Add it at the end for sweets and milk dishes; in a masala blend, break a piece off and grind it with the other whole spices.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e100 g. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":57048582750591,"sku":null,"price":5.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/nutmeg.png?v=1772377928"},{"product_id":"lg-hing-powder","title":"Lg Hing Powder 50g","description":"\u003cp\u003eLG Hing Powder (Asafoetida) is a pungent spice essential in Indian vegetarian cooking. Even a pinch adds a distinctive savoury depth to dals, curries, and pickles.\u003c\/p\u003e","brand":"Lg","offers":[{"title":"Default Title","offer_id":57048582816127,"sku":null,"price":3.09,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/lghing.png?v=1772378098"},{"product_id":"kings-mace-nutmeg-javitri-50g","title":"Kings Mace Nutmeg (Javitri) 50g","description":"\u003cp\u003eKings Mace Flakes Nutmeg (Javitri) 50g \u003c\/p\u003e","brand":"Kings","offers":[{"title":"Default Title","offer_id":57283951526271,"sku":null,"price":4.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/kingsjavitri.png?v=1775309469"},{"product_id":"trs-mace-javantri-50g","title":"TRS Mace (Javantri) 50g","description":"\u003cp\u003e\u003cstrong\u003eTRS Mace (Javantri)\u003c\/strong\u003e is the lacy orange-brown covering that grows around the nutmeg seed, dried into brittle blades. It tastes like nutmeg but lighter and more floral, and it colours a pale gravy far less than most whole spices.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eKorma, white gravies and Mughlai dishes\u003c\/li\u003e\n\u003cli\u003eBiryani and garam masala blends\u003c\/li\u003e\n\u003cli\u003eKebab and kofta mixes, and milk sweets\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eUsing it\u003c\/h3\u003e\n\u003cp\u003eA single blade is enough for a family-sized pot. Fry it in ghee with the other whole spices at the start, or grind it into a masala with cardamom and nutmeg. It is brittle and grinds easily, but it clogs a wet grinder, so use a dry spice mill. Remove whole blades before serving.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e50 g. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":57283954737535,"sku":null,"price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/TRSJAVANTRI.png?v=1775309661"},{"product_id":"trs-fenugreek-methi-seeds-1kg","title":"TRS Methi Fenugreek Seeds 1kg","description":"\u003cp\u003e\u003cstrong\u003eTRS Fenugreek Methi Seeds\u003c\/strong\u003e are the small, hard, amber seeds with a maple-like aroma and a pronounced bitterness. This is the 1 kg pack — the size for pickle-making and for grinding your own sambar and rasam powders rather than for occasional tempering.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMango, lime and mixed pickles in quantity\u003c\/li\u003e\n\u003cli\u003eHomemade sambar powder and rasam powder\u003c\/li\u003e\n\u003cli\u003eSouth Indian tempering, fish curries and sprouting\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eIn a tempering they go into hot oil first but for a second or two only — past golden they turn harshly bitter and there is no rescuing the dish. A quarter teaspoon is right for a family-sized pot. For idli and dosa batter, soak a teaspoon with the rice; it helps the batter ferment and gives a softer result.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e1 kg. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":57283958505855,"sku":null,"price":5.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/METHI1KG.png?v=1775309977"},{"product_id":"trs-kashmiri-chilli-whole-150g","title":"TRS Kashmiri Chilli Whole 150g","description":"\u003cp\u003e\u003cstrong\u003eTRS Kashmiri Chilli Whole\u003c\/strong\u003e are whole dried Kashmiri chillies — short, wrinkled and deep red. They are used for the colour they give a dish rather than for heat, and are noticeably milder than ordinary dried red chillies.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eGrinding your own Kashmiri chilli powder\u003c\/li\u003e\n\u003cli\u003eRogan josh, tandoori marinades and red masala pastes\u003c\/li\u003e\n\u003cli\u003eVindaloo and Goan recipe pastes, and pickles\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eFor a paste, tear off the stalks, shake out most of the seeds and soak the chillies in hot water for twenty minutes before grinding — that is what gives the deep red colour without the grit. For tempering, fry a whole chilli in hot oil for a few seconds until it puffs and darkens slightly. Leave the seeds in if you want more heat.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e150 g. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":57284052222335,"sku":null,"price":3.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/kash150.png?v=1775312624"},{"product_id":"trs-dried-red-chillies-long-150g","title":"TRS Dried Red Chillies Long 150g","description":"\u003cp\u003e\u003cstrong\u003eTRS Dried Red Chillies Long\u003c\/strong\u003e are the long slim dried chillies used for tempering across South India. They carry real heat, more than the Kashmiri type, and give a sharper, smokier note when they hit hot oil.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eTempering dal, sambar, rasam and vegetables\u003c\/li\u003e\n\u003cli\u003eGrinding into chilli powder and chutney powders\u003c\/li\u003e\n\u003cli\u003ePickles, and masala pastes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003cp\u003eBreak each chilli in half or leave it whole depending on how much heat you want — the seeds carry most of it, so shake them out for a gentler result. Drop into hot oil with mustard seeds and curry leaves for a few seconds until the skin darkens and puffs, but not until it blackens. For a paste, soak in hot water for twenty minutes first.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e150 g. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":57284082499967,"sku":null,"price":3.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/LONGCHILLIES.png?v=1775312804"},{"product_id":"trs-crushed-chilli-100g","title":"TRS Crushed Chilli 100g","description":"\u003cp\u003e\u003cstrong\u003eTRS Crushed Chilli\u003c\/strong\u003e is dried red chilli broken into coarse flakes with the seeds left in. Being coarse rather than ground, it gives flecks of heat you can see and pockets of it you can taste, instead of the even warmth of a powder.\u003c\/p\u003e\n\u003ch3\u003eBest for\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eFinishing pizza, pasta and grilled vegetables\u003c\/li\u003e\n\u003cli\u003eChilli oil, marinades and dry rubs\u003c\/li\u003e\n\u003cli\u003eTempering, pickles and Indo-Chinese sauces\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eUsing it\u003c\/h3\u003e\n\u003cp\u003eSprinkle it over at the table, or warm it briefly in oil to draw the heat and colour out — fifteen seconds over a low flame is enough, and any longer will scorch the flakes. The seeds carry most of the heat, so give the jar a shake before measuring or the strength varies from spoon to spoon.\u003c\/p\u003e\n\u003ch3\u003ePack and storage\u003c\/h3\u003e\n\u003cp\u003e100 g. Store in a cool, dry place, sealed after opening.\u003c\/p\u003e","brand":"TRS","offers":[{"title":"Default Title","offer_id":57284119134591,"sku":null,"price":2.39,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/trschillicrushed.png?v=1775313259"},{"product_id":"aachi-kashmiri-chilli-powder-100g-copy","title":"Aachi Kashmiri Chilli Whole 100g","description":"\u003cp\u003e\u003cstrong\u003eAachi Kashmiri Chilli Whole\u003c\/strong\u003e is the mild dried red chilli kept for colour rather than heat. Whole chillies hold their colour and aroma far better than a ground powder does, so grinding or soaking them as you need them gives a noticeably deeper red than a jar of powder that has been open for months.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eTandoori and tikka marinades\u003c\/li\u003e\n\u003cli\u003eButter chicken, rogan josh and other rich North Indian gravies\u003c\/li\u003e\n\u003cli\u003eChilli pastes, pickles and chutneys\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eFor colour, soak four or five chillies in hot water for twenty minutes, drain, and grind to a smooth paste, then fry that paste in oil until the oil itself turns red. A wet paste gives up far more colour than dry powder. For tempering, drop one or two in whole and take them out before they darken. If the dish also needs heat, use these for the colour and a hotter chilli for the bite.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e100g pack. Store in a cool, dry place, sealed after opening, in an airtight jar away from light.\u003c\/p\u003e","brand":"Aachi","offers":[{"title":"Default Title","offer_id":57305332613503,"sku":null,"price":2.39,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/9_dcca7603-915b-436e-b980-18672f94ed67.png?v=1775645014"},{"product_id":"telugu-foods-guntur-red-chilli-long-100-gms","title":"Telugu Foods Guntur Red Chilli Long 100g","description":"\u003cp\u003e\u003cstrong\u003eTelugu Foods Guntur Red Chilli\u003c\/strong\u003e is the long dried red chilli that Andhra cooking is built on, and it is hot in a way that the milder Kashmiri chilli beside it on the shelf is not. Whole chillies keep their heat and aroma far longer than ground powder, so buying them whole and grinding as needed is worth the extra minute.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAndhra curries, pappu and vepudu\u003c\/li\u003e\n\u003cli\u003ePickles, podi and chutney powders\u003c\/li\u003e\n\u003cli\u003eGrinding into fresh chilli powder\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eBreak or snip the chillies and shake out the seeds if you want colour and flavour without the full heat, since most of the heat sits in the seeds and the pale ribs. For a tempering, fry one or two whole in hot oil with mustard seeds for a few seconds only, until they darken slightly; let them blacken and the whole dish turns bitter. To grind, dry roast on low heat until brittle, cool completely, then grind. Start with fewer than a recipe suggests and adjust.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e100g pack. Store in a cool, dry place, sealed after opening, in an airtight jar away from light.\u003c\/p\u003e","brand":"Telugu Foods","offers":[{"title":"Default Title","offer_id":57306360316287,"sku":null,"price":1.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/40_b89bc913-e9ab-4055-8e76-5d84e537b310.png?v=1775655490"},{"product_id":"telugu-foods-kashmiri-chilli-whole-100-gms","title":"Telugu Foods Kashmiri Chilli Whole 100g","description":"\u003cp\u003e\u003cstrong\u003eTelugu Foods Kashmiri Chilli\u003c\/strong\u003e is the whole dried chilli used for deep red colour rather than heat. It is noticeably milder than a Guntur chilli, which is why it is what goes into tandoori marinades, rogan josh and butter chicken, where the dish needs to look red without becoming too hot to eat.\u003c\/p\u003e\u003ch3\u003eBest for\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eTandoori marinades and tikka\u003c\/li\u003e\n\u003cli\u003eRogan josh, butter chicken and other North Indian gravies\u003c\/li\u003e\n\u003cli\u003eColouring pickles, chutneys and chilli pastes\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eUsing it\u003c\/h3\u003e\u003cp\u003eSoak four or five chillies in hot water for twenty minutes and grind them to a smooth paste; a wet paste releases far more colour into the oil than dry powder does. Fry the paste in the oil at the start of the gravy until the oil takes on the colour, which is the step that makes the difference. For a tempering, use them whole and lift them out before they darken. Mix them with a hotter chilli when you want both colour and heat.\u003c\/p\u003e\u003ch3\u003ePack and storage\u003c\/h3\u003e\u003cp\u003e100g pack. Store in a cool, dry place, sealed after opening, in an airtight jar away from light.\u003c\/p\u003e","brand":"Telugu Foods","offers":[{"title":"Default Title","offer_id":57306377027967,"sku":null,"price":1.44,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0923\/4323\/9039\/files\/41_b1d97d10-d0f5-4a00-8889-750e3db88269.png?v=1775655670"}],"url":"https:\/\/quicktrolly.eu\/en-eu\/collections\/whole-spices-seeds-herbs.oembed?page=2","provider":"Quicktrolly","version":"1.0","type":"link"}