{"title":"Swaad","description":"\u003ch1\u003eSwaad Spices, Rice and Pulses in Ireland\u003c\/h1\u003e\u003cp\u003eSwaad is new on our shelf and we are not going to pretend otherwise. What has moved so far is the 20kg rice, bought by the households and the small kitchens that go through a bag a month and know exactly what they want.\u003c\/p\u003e\u003ch3\u003eWho they are\u003c\/h3\u003e\u003cp\u003eSwaad is a general staples brand: whole spices, nuts, rice and whole pulses, with the rice sold in catering-size 20kg bags as well as ordinary packs.\u003c\/p\u003e\u003ch3\u003eWhat we stock\u003c\/h3\u003e\u003cp\u003eThe spread: whole spices, nuts and roasted snacks, sona masoori, whole pulses and beans, idli rice, ponni, ground spice, millet flakes. What has sold: the Kurnool sona masoori 20 kg, the medium poha 1kg and the 20kg idly rice.\u003c\/p\u003e\u003ch3\u003eHow to choose\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eKurnool Sona Masoori 20 kg\u003c\/strong\u003e - 6 bags sold, the only Swaad line with a real record here. Andhra sona masoori, light and non-aromatic.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIdly rice 20kgs\u003c\/strong\u003e - the batter bag. Worth it if you grind weekly, not if you grind monthly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePoha medium 1kg\u003c\/strong\u003e - EUR 4.29. Flattened rice, medium cut, for aval upma.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNuts and pulses\u003c\/strong\u003e - nut and roasted snack lines, whole pulses and beans.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIf you want a proven dal brand instead\u003c\/strong\u003e - Udhaiyam has the track record, and we would rather say that than sell you a guess.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGoes well with\u003c\/h3\u003e\u003cp\u003eA 20kg rice bag sits just under the EUR 50 free delivery line on its own, so add a 2kg dal or a litre of gingelly oil and the delivery costs nothing. If you are buying the spices or the poha instead, put them in with a rice order - the small Swaad packs will not get you there alone.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBrowse:\u003c\/strong\u003e \u003ca href=\"\/collections\/spices-masala\"\u003espices masalas\u003c\/a\u003e \u003ca href=\"\/collections\/rice\"\u003erice\u003c\/a\u003e \u003ca href=\"\/collections\/snacks\"\u003esnacks savouries\u003c\/a\u003e \u003ca href=\"\/collections\/udhaiyam\"\u003eudhaiyam\u003c\/a\u003e\u003c\/p\u003e\u003ch3\u003eQuestions people ask\u003c\/h3\u003e\u003ch4\u003eWhere is Swaad sona masoori rice from?\u003c\/h4\u003e\u003cp\u003eThe 20 kg bag is labelled Kurnool sona masoori, from the Kurnool district of Andhra Pradesh. It is a light, non-aromatic short-grain rice, and it is the Swaad line we have sold most of.\u003c\/p\u003e\u003ch4\u003eDo you sell 20kg rice bags in Ireland?\u003c\/h4\u003e\u003cp\u003eYes. Swaad do both sona masoori and idly rice in 20kg, which is the size restaurants and larger households buy. We deliver them to all 32 counties.\u003c\/p\u003e\u003ch4\u003eWhat is poha used for?\u003c\/h4\u003e\u003cp\u003ePoha is flattened rice. The medium cut, which Swaad sell in 1kg at EUR 4.29, is the one used for aval upma and for chivda.\u003c\/p\u003e\u003ch4\u003eWhat does Swaad sell?\u003c\/h4\u003e\u003cp\u003eSwaad sell staples for South Indian kitchens: whole spices, nuts, sona masoori and idli rice, whole pulses and poha.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eNew on the shelf, plainly labelled, and we will tell you when it has earned its place.\u003c\/em\u003e\u003c\/p\u003e","products":[{"product_id":"swaad-kurnool-sona-masoori-5-kg","title":"Swaad Kurnool Sona Masoori Rice 5kg","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003ePappu, avakaya and hot sona masoori at an Andhra aunty's table, second helping unasked.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Kurnool sona masoori rice\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 5 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Swaad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Everyday rice with pappu, rasam and curd\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eSona Masoori rice, also called sona masoori arisi (Tamil) · sona masuri akki (Kannada) · sona masoori biyyam (Telugu) · sona masoori chawal (Hindi).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eSona masoori is the everyday rice of Andhra Pradesh, Telangana and Karnataka, a light, medium grain that cooks soft and separate. Kurnool, in Andhra, is one of the districts best known for growing it.\u003c\/p\u003e\n\u003cp\u003eIt is lighter than ponni and much shorter than basmati, with little aroma, which is exactly what you want under pappu, rasam or curd. Five kilos lasts a couple of weeks for a family. Choosing between rice? Sona masoori for light everyday meals; Thanjavur ponni boiled for kuzhambu rice that holds its shape; seeraga samba or basmati for biryani.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e For curd rice, cook it with an extra half cup of water and mash lightly while warm.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/udhaiyam-toor-dhall-1kg\"\u003eUdhaiyam Toor Dal\u003c\/a\u003e, \u003ca href=\"\/products\/a2b-andhra-avakai-pickle-400g\"\u003eA2B Andhra Avakai Pickle\u003c\/a\u003e, \u003ca href=\"\/products\/grb-pure-ghee-500ml\"\u003eGRB Pure Ghee\u003c\/a\u003e\u003c\/p\u003e","brand":"Swaad","offers":[{"title":"Default Title","offer_id":56360170389878,"sku":null,"price":11.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/SwaadSonamasoori5kg.webp?v=1759091547"},{"product_id":"swaad-tanjavour-ponni-boiled-rice-10-kg","title":"Swaad Thanjavur Ponni Boiled Rice 10kg","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eAmma's kitchen at eleven, the cooker whistling three times, and lunch almost ready.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Thanjavur ponni boiled rice (puzhungal arisi)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 10 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Swaad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Everyday meals, kuzhambu, curd rice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eParboiled, also called puzhungal arisi (Tamil) · puzhukkalari (Malayalam) · kusubalakki (Kannada) · uppudu biyyam (Telugu) · usna chawal \/ sela chawal (Hindi) · ukda tandul (Marathi) · sela chaul (Punjabi) · siddho chal (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003ePonni takes its name from the Kaveri, which Tamil literature calls Ponni, and Thanjavur sits in the river's delta, the rice bowl of Tamil Nadu. The variety itself came from Tamil Nadu Agricultural University in 1986.\u003c\/p\u003e\n\u003cp\u003eThis is the parboiled version: soft, a little sweet, and the grains stay whole with a ladle of vathal kuzhambu poured over and mixed in by hand, the way it should be eaten. Choosing between ponni? Boiled for daily meals and curd rice; raw ponni for sweet pongal and lighter rice; seeraga samba when it is biryani day.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Leftover rice? Soak it overnight in water and have it with buttermilk, salt and small onions, the old pazhaya sadam.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/777-vathal-kuzhambu-rice-paste-300g\"\u003e777 Vathal Kuzhambu Paste\u003c\/a\u003e, \u003ca href=\"\/products\/udhaiyam-toor-dhall-2kg\"\u003eUdhaiyam Toor Dhall\u003c\/a\u003e, \u003ca href=\"\/products\/777-cut-mango-pickle-300g\"\u003e777 Cut Mango Pickle\u003c\/a\u003e\u003c\/p\u003e","brand":"Swaad","offers":[{"title":"Default Title","offer_id":56360626880886,"sku":null,"price":21.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/SwaadPonniboliedRice.jpg?v=1759092200"},{"product_id":"swaad-ajwain-seeds-100gms","title":"Swaad Ajwain Seeds 100g","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eMirchi bajji at a Hyderabad street cart, the batter speckled with tiny pale seeds.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Ajwain (omam), carom seeds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 100 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Swaad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Paratha and puri dough, pakoda batter, omapodi\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eCarom seeds, also called omam (Tamil) · ayamodakam (Malayalam) · oma \/ ajwana (Kannada) · vaamu (Telugu) · ajwain (Hindi, Punjabi) · ova (Marathi) · ajmo (Gujarati) · jowan (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eAjwain, omam in Tamil, is a small ridged seed with a sharp, thyme-like smell. North Indian kitchens knead it into paratha and puri dough and add it to pakoda batter. In the South it flavours omapodi, the fine sev that takes its name from omam, and some murukku doughs.\u003c\/p\u003e\n\u003cp\u003eA little goes a long way, and too much turns a dish harsh: half a teaspoon is enough to scent a whole batch of dough. Choosing between seeds? Ajwain for dough and batters; Swaad Cumin Whole for tempering dal and rice; Swaad Kalonji for naan and pickles.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Bruise the seeds in a mortar before they go into batter. Straight from the pack, whole seeds stay quiet.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/aashirvaad-gram-flour-besan-1kg\"\u003eAashirvaad Gram Flour Besan\u003c\/a\u003e, \u003ca href=\"\/products\/anil-chakki-fresh-atta-1-kg\"\u003eAnil Chakki Fresh Atta\u003c\/a\u003e, \u003ca href=\"\/products\/heera-butter-ghee-500g\"\u003eHeera Butter Ghee\u003c\/a\u003e\u003c\/p\u003e","brand":"Swaad","offers":[{"title":"Default Title","offer_id":56383545901430,"sku":null,"price":1.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/Ajwain-Seed.webp?v=1759438291"},{"product_id":"swaad-bay-leaves-50gms","title":"Swaad Bay Leaves 50g","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eA hostel birthday pulao in a rice cooker, two leaves floating on top like a garnish.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Dried bay leaves (tej patta, brinji ilai)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 50 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Swaad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Biryani, pulao, kurma, rajma and dal\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eBay leaf, also called brinji ilai \/ biryani ilai (Tamil) · palav ele (Kannada) · biryani aaku (Telugu) · tej patta (Hindi, Punjabi) · tamalpatra (Marathi, Gujarati) · tej pata (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eThese are the dried leaves that go into the hot oil at the start of a biryani or pulao, before anything else. Tamil kitchens call them brinji ilai or biryani ilai, and North Indian kitchens tej patta. They are used whole, go in before the onions, and are lifted out before serving.\u003c\/p\u003e\n\u003cp\u003eThe smell is warm, a little like cinnamon and clove, and it comes through most in long-simmered dishes like biryani on dum or a slow rajma. Choosing between whole spices? Bay leaf for background warmth; Swaad Cloves Whole for sharpness; Swaad Cinnamon Quills for a sweeter note.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Tear each leaf once before it goes into the oil. It gives up its smell faster.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/swaad-cloves-whole-50gms\"\u003eSwaad Cloves Whole\u003c\/a\u003e, \u003ca href=\"\/products\/swaad-cinnamon-quills-50gms\"\u003eSwaad Cinnamon Quills\u003c\/a\u003e, \u003ca href=\"\/products\/daawat-original-basmati-2kg\"\u003eDaawat Original Basmati\u003c\/a\u003e\u003c\/p\u003e","brand":"Swaad","offers":[{"title":"Default Title","offer_id":56383547605366,"sku":null,"price":2.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/SwaadBayleaves.webp?v=1759435469"},{"product_id":"swaad-black-pepper-whole-50gms","title":"Swaad Black Pepper Whole 50g","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eThe roadside tea-shop omelette, black pepper shaken over it from a dented tin.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Whole black peppercorns (milagu)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 50 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Swaad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Rasam, ven pongal, pepper chicken, milagu kuzhambu\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eBlack pepper, also called milagu (Tamil) · kurumulaku (Malayalam) · menasu \/ kari menasu (Kannada) · miriyalu (Telugu) · kali mirch (Hindi, Punjabi) · kali miri (Marathi) · mari (Gujarati) · gol morich (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eMilagu was the hot spice of South Indian cooking long before chilli arrived. Whole peppercorns go into rasam, ven pongal, pepper chicken and milagu kuzhambu, and they are crushed fresh each time, because the smell fades quickly once ground. A tin of whole milagu sits in almost every Tamil kitchen.\u003c\/p\u003e\n\u003cp\u003eCrushed coarsely, pepper gives a heat you feel at the back of the throat rather than on the tongue. Choosing between hot spices? Black pepper for rasam and pongal; Heera Chilli Powder for colour and everyday heat; a ready rasam powder when you are in a hurry.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Toast the peppercorns in a dry pan for thirty seconds before crushing. The rasam will smell twice as strong.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/swaad-cumin-whole-100gms\"\u003eSwaad Cumin Whole\u003c\/a\u003e, \u003ca href=\"\/products\/777-madras-rasam-powder-165g\"\u003e777 Madras Rasam Powder\u003c\/a\u003e, \u003ca href=\"\/products\/udhaiyam-toor-dhall-1kg\"\u003eUdhaiyam Toor Dal\u003c\/a\u003e\u003c\/p\u003e","brand":"Swaad","offers":[{"title":"Default Title","offer_id":56383550357878,"sku":null,"price":1.89,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/blackpepper.jpg?v=1759435731"},{"product_id":"swaad-cinnamon-quills-50gms","title":"Swaad Cinnamon Quills 50g","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eChristmas plum cake from the Syrian Christian neighbours, the whole box smelling of pattai.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Cinnamon quills (pattai)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 50 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Swaad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Biryani, pulao, kurma, garam masala\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eCinnamon, also called pattai (Tamil) · karuvapatta (Malayalam) · chakke \/ dalchini (Kannada) · dalchina chekka (Telugu) · dalchini (Hindi, Marathi, Punjabi) · taj (Gujarati) · darchini (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003ePattai is the rolled, dried bark used whole in biryani, pulao and kurma. It goes into the hot oil at the start along with bay leaf and cloves, and it is ground with cardamom and cloves into garam masala and chicken masala. A stick or two also goes into kurma for Sunday parotta.\u003c\/p\u003e\n\u003cp\u003eIt is sweet and woody, and one piece of a quill is enough for a family pot of biryani. Choosing between whole spices? Cinnamon for sweet warmth; Swaad Star Aniseed for a liquorice note in biryani; Swaad Bay Leaves for quiet background.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Grind your own garam masala a small batch at a time: one quill, a spoon of cloves and a spoon of cardamom seeds.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/swaad-star-aniseed-50g\"\u003eSwaad Star Aniseed\u003c\/a\u003e, \u003ca href=\"\/products\/swaad-bay-leaves-50gms\"\u003eSwaad Bay Leaves\u003c\/a\u003e, \u003ca href=\"\/products\/shan-fried-onions-400gms\"\u003eShan Fried Onion\u003c\/a\u003e\u003c\/p\u003e","brand":"Swaad","offers":[{"title":"Default Title","offer_id":56383555371382,"sku":null,"price":2.29,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/cinnamon_884c18a4-9d48-4195-bdf3-0d43459d2693.png?v=1759436243"},{"product_id":"swaad-cloves-whole-50gms","title":"Swaad Cloves Whole 50g","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eSunday pulao, a kirambu bitten by accident, and a numb tongue all through lunch.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Whole cloves (kirambu, laung)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 50 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Swaad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Biryani, pulao, kurma, garam masala, chai\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eCloves, also called kirambu (Tamil) · grambu (Malayalam) · lavanga (Kannada) · lavangalu (Telugu) · laung (Hindi, Punjabi) · lavang (Marathi) · laving (Gujarati) · labanga (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eKirambu are the dried flower buds of the clove tree. In South Indian cooking they go whole into biryani, pulao and kurma, and ground into garam masala and chicken masala. They also turn up in masala chai, and in the paan handed round after a wedding feast.\u003c\/p\u003e\n\u003cp\u003eThe flavour is sharp and slightly numbing, far stronger than their size suggests, so three or four are enough for a pot. Choosing between whole spices? Cloves for a sharp, clean warmth; Swaad Jawantry (Mace) for a perfumed note; Swaad Green Cardamom for sweetness.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Count the cloves into the pot, and count them out again before serving. Nobody wants to find one.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/swaad-green-cardamom-50gms\"\u003eSwaad Green Cardamom\u003c\/a\u003e, \u003ca href=\"\/products\/swaad-jawantry-mace-50gms\"\u003eSwaad Jawantry (Mace)\u003c\/a\u003e, \u003ca href=\"\/products\/chozha-jeeraga-samba-rice-5kg\"\u003eChozha Seeraga Samba Rice\u003c\/a\u003e\u003c\/p\u003e","brand":"Swaad","offers":[{"title":"Default Title","offer_id":56383562580342,"sku":null,"price":2.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/cloves.webp?v=1759436428"},{"product_id":"swaad-coriander-powder-100gms","title":"Swaad Coriander Powder 100g","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eRamzan evening, mutton kurma next door, and a heaped spoon of malli podi frying in oil.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Coriander powder (malli podi, dhania)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 100 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Swaad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Kuzhambu, kurma, sabzi and most gravies\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eCoriander seeds \/ powder, also called kothamalli vidhai \/ malli (Tamil) · malli (Malayalam) · kottambari beeja \/ dhaniya (Kannada) · dhaniyalu (Telugu) · dhaniya (Hindi) · dhane (Marathi) · dhana (Gujarati) · dhania (Punjabi) · dhone (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eMalli podi, ground coriander seed, is the base of most South Indian kuzhambus and North Indian gravies. It goes in with the tomato and chilli, thickens the masala a little, and carries the other spices along with it. It is also the main part of home-ground sambar and kuzhambu podi.\u003c\/p\u003e\n\u003cp\u003eIt smells citrusy and warm, and turns nutty after a brief roast in the pan. Choosing between ground spices? Coriander for the body of a gravy; Sakthi Cumin Powder for earthiness; Heera Kashmiri Chilli Powder for colour with gentle heat.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e For a special kurma, fry the powder in a spoon of oil until it darkens one shade before the tomatoes go in.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/sakthi-cumin-powder-200g\"\u003eSakthi Cumin Powder\u003c\/a\u003e, \u003ca href=\"\/products\/777-turmeric-powder-500g\"\u003e777 Turmeric Powder\u003c\/a\u003e, \u003ca href=\"\/products\/shan-ginger-garlic-paste-310gms\"\u003eShan Ginger Garlic Paste\u003c\/a\u003e\u003c\/p\u003e","brand":"Swaad","offers":[{"title":"Default Title","offer_id":56383565267318,"sku":null,"price":1.09,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/corianderpowder.webp?v=1759436738"},{"product_id":"swaad-cumin-whole-100gms","title":"Swaad Cumin Whole 100g","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eSeeragam roasting dry in the iron kadai for rasam podi, the whole flat smelling of it.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Whole cumin seeds (seeragam, jeera)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 100 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Swaad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Tempering, rasam, jeera rice, spice powders\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eCumin, also called seeragam (Tamil) · jeerakam (Malayalam) · jeerige (Kannada) · jeelakarra (Telugu) · jeera (Hindi, Punjabi) · jire (Marathi) · jiru (Gujarati) · jeere (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eSeeragam is the small, ridged, grey-brown seed behind half the tempering in an Indian kitchen. It goes into hot oil or ghee at the start of dal and jeera rice, into rasam, and roasted and ground into rasam podi and garam masala.\u003c\/p\u003e\n\u003cp\u003eWhole, it is earthy and warm; toasted in a dry pan, it turns deeper and almost nutty, which is why so many people still grind their own. Choosing between seeds? Cumin for earthy warmth in tempering; fennel (sombu) for sweeter kurma and biryani; black mustard for the South Indian first crackle.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Let the seeds sizzle and darken one shade, no more. Burnt cumin turns bitter and spoils the whole dish.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/swaad-mustard-seeds-black-100gms\"\u003eSwaad Mustard Seeds Black\u003c\/a\u003e, \u003ca href=\"\/products\/heera-black-pepper-whole-100g\"\u003eHeera Black Pepper Whole\u003c\/a\u003e, \u003ca href=\"\/products\/heera-coriander-whole-100g\"\u003eHeera Coriander Whole\u003c\/a\u003e\u003c\/p\u003e","brand":"Swaad","offers":[{"title":"Default Title","offer_id":56383579718006,"sku":null,"price":2.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/cumin.webp?v=1759437031"},{"product_id":"swaad-fenugreek-seeds-methi100gms","title":"Swaad Fenugreek Seeds (Methi)100g","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eThe idli batter tin left by the warm stove overnight, its lid lifting by morning.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Fenugreek seeds (vendhayam, methi dana)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 100 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Swaad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Sambar, vatha kuzhambu, idli and dosa batter, pickles\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eFenugreek seeds, also called vendhayam (Tamil) · uluva (Malayalam) · menthya (Kannada) · menthulu (Telugu) · methi dana (Hindi) · methi (Marathi, Gujarati, Bengali) · methre (Punjabi).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eVendhayam are small, hard, yellow-brown seeds, and one of the most used spices in a Tamil kitchen. A pinch goes into the tempering for sambar and vatha kuzhambu, a spoon is soaked with the urad dal for idli and dosa batter, and they are roasted and ground into sambar podi and pickle masala.\u003c\/p\u003e\n\u003cp\u003eRaw, they taste bitter; fried to reddish-brown they turn nutty and savoury, and in dosa batter they help the dosa turn golden. Choosing between tempering seeds? Fenugreek for kuzhambu and batter; Swaad Mustard Seeds Black for everyday tempering; Swaad Ajwain Seeds for North Indian dough.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Fry them only until reddish-brown. One shade darker and the whole kuzhambu turns bitter.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/annam-idli-rice-5kgs\"\u003eAnnam Idli Rice\u003c\/a\u003e, \u003ca href=\"\/products\/heera-urad-gota-2kg\"\u003eHeera Urad Gota\u003c\/a\u003e, \u003ca href=\"\/products\/mtr-sambar-powder-200gms\"\u003eMTR Sambar Powder\u003c\/a\u003e\u003c\/p\u003e","brand":"Swaad","offers":[{"title":"Default Title","offer_id":56383584895350,"sku":null,"price":0.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/methi.webp?v=1759437215"},{"product_id":"swaad-green-cardamom-50gms","title":"Swaad Green Cardamom 50g","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eRailway station chai in a clay cup, crushed elakkai you could smell from the carriage.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Whole green cardamom pods (elakkai)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 50 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Swaad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Payasam, kesari, laddu, chai, biryani\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eGreen cardamom, also called elakkai (Tamil) · elakka (Malayalam) · elakki (Kannada) · yalakulu (Telugu) · elaichi (Hindi, Punjabi) · velchi (Marathi) · elchi (Gujarati) · elach (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eElakkai is the green pod that flavours payasam, kesari, laddu and chai, and goes whole into biryani and pulao. Inside each pod are small black seeds, which is where most of the aroma sits. Buying whole pods and crushing them as needed keeps that aroma far longer than ready powder.\u003c\/p\u003e\n\u003cp\u003eIt is sweet and floral, with a faint eucalyptus edge, and one crushed pod scents a whole pan. Choosing between sweet spices? Cardamom for payasam and chai; Swaad Jawantry (Mace) for a warmer note in biryani and milk sweets; Swaad Cinnamon Quills for kurma and garam masala.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Grind the seeds with a spoon of sugar. The sugar stops them sticking, and the powder goes straight into payasam.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/grb-payasam-mix-180g\"\u003eGRB Payasam Mix\u003c\/a\u003e, \u003ca href=\"\/products\/heera-cashew-nuts-100g\"\u003eHeera Cashew Nuts\u003c\/a\u003e, \u003ca href=\"\/products\/tata-tea-chakra-gold-premium-leaf-tea-250g\"\u003eTata Tea Chakra Gold\u003c\/a\u003e\u003c\/p\u003e","brand":"Swaad","offers":[{"title":"Default Title","offer_id":56383588893046,"sku":null,"price":4.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/cardamon.webp?v=1759437389"},{"product_id":"swaad-jawantry-mace-50gms","title":"Swaad Jawantry (Mace) 50g","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eA Vaniyambadi wedding, biryani cooks up since three, and the smell reaching every lane.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Mace (javitri, jathipathiri)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 50 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Swaad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Hyderabadi and Mughlai biryani, korma, garam masala\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eMace, also called jathipathiri (Tamil) · jathipathri (Malayalam) · jaapatre (Kannada) · japatri (Telugu) · javitri (Hindi, Marathi, Punjabi) · javantri (Gujarati) · jayitri (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eMace is the lacy covering that wraps the nutmeg seed, dried until it turns orange-brown. It is used in Hyderabadi and Mughlai biryani, in korma and nihari, and in many garam masala blends. Only a little is used, and it is very often ground together with green cardamom.\u003c\/p\u003e\n\u003cp\u003eIt tastes like nutmeg, only softer and more perfumed, and a single blade carries a whole pot of biryani for six. Choosing between biryani spices? Mace for that perfumed, wedding-biryani note; Swaad Green Cardamom for sweetness; Swaad Star Aniseed for a liquorice warmth.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Grind mace with green cardamom in equal parts and sprinkle a pinch over the top rice layer before the biryani goes on dum.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/swaad-green-cardamom-50gms\"\u003eSwaad Green Cardamom\u003c\/a\u003e, \u003ca href=\"\/products\/shan-briyani-masala-50gms\"\u003eShan Briyani Masala\u003c\/a\u003e, \u003ca href=\"\/products\/cookd-ambur-biryani-paste\"\u003eCookd Ambur Biryani Paste\u003c\/a\u003e\u003c\/p\u003e","brand":"Swaad","offers":[{"title":"Default Title","offer_id":56383591285110,"sku":null,"price":5.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/javatri.webp?v=1759437731"},{"product_id":"swaad-mustard-seeds-black-100gms","title":"Swaad Mustard Seeds Black 100g","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eKadugu leaping out of the kadai, and a small boy sent to sweep them up.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Whole black mustard seeds (kadugu, rai)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 100 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Swaad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eContains:\u003c\/strong\u003e Mustard\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eMustard seeds, also called kadugu (Tamil) · kaduku (Malayalam) · sasive (Kannada) · aavalu (Telugu) · rai (Hindi, Gujarati) · mohari (Marathi) · rai \/ sarson (Punjabi) · sorshe (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eKadugu is where nearly every South Indian tempering starts. The small dark seeds go into hot oil first and pop, and only then do urad dal, curry leaves and dried chilli follow. In the North, rai goes into pickles, raitas and the tadka for dal.\u003c\/p\u003e\n\u003cp\u003eOnce they pop, the seeds turn nutty and mild. Leave them unpopped and they stay sharp and bitter, which is why the order in the pan matters. Choosing between the tempering seeds? Mustard to open almost every tadka, cumin for dal and jeera rice, fenugreek (a few seeds only) for kuzhambu and pickles.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Keep a lid in your other hand. The seeds jump the moment they pop, and your hob will thank you.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/heera-curry-leaves-20g\"\u003eHeera Curry Leaves\u003c\/a\u003e, \u003ca href=\"\/products\/lg-asafoetida-hing-cake-100g\"\u003eLG Asafoetida (Hing) Cake\u003c\/a\u003e, \u003ca href=\"\/products\/swaad-fenugreek-seeds-methi100gms\"\u003eSwaad Fenugreek Seeds (Methi)\u003c\/a\u003e\u003c\/p\u003e","brand":"Swaad","offers":[{"title":"Default Title","offer_id":56383615074678,"sku":null,"price":1.09,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/blackmustardseeds.webp?v=1759438132"},{"product_id":"mdh-kasoori-methi-25gms","title":"MDH Kasoori Methi 25g","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003ePaneer butter masala at a highway dhaba, and years spent copying the smell at home.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Kasoori methi, dried fenugreek leaves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 25 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e MDH\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Butter masala, dal makhani, paneer gravies, paratha dough\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eKasoori methi is dried fenugreek leaf, named after Kasur in Punjab, where the leaf was famously grown. It is the smell behind restaurant-style North Indian gravies: butter masala, dal makhani, kadai paneer. This pack is dried fenugreek leaves and nothing else.\u003c\/p\u003e\n\u003cp\u003eThe flavour is savoury and slightly bitter, a little like celery, and it only needs a pinch, crushed and added at the very end. Choosing between methi? MDH 25 g for now-and-then cooking; Heera Kasoori Methi 50 g if paneer is a weekly dish; Swaad Fenugreek Seeds for tempering and dosa batter.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Knead a pinch into the dough for aloo paratha. The plain paratha suddenly tastes like the dhaba's.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/heera-kashmiri-chilli-powder-100g\"\u003eHeera Kashmiri Chilli Powder\u003c\/a\u003e, \u003ca href=\"\/products\/shan-garam-masala-100gms\"\u003eShan Garam Masala\u003c\/a\u003e, \u003ca href=\"\/products\/aashirvaad-whole-wheat-flour-chakki-atta-2kg\"\u003eAashirvaad Whole Wheat Flour (Chakki Atta)\u003c\/a\u003e\u003c\/p\u003e","brand":"Swaad","offers":[{"title":"Default Title","offer_id":56383661932918,"sku":null,"price":1.09,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/mdh_kasoori_methi.jpg?v=1759438907"},{"product_id":"swaad-kurnool-sona-masoori-10-kg","title":"Swaad Kurnool Sona Masoori Rice 10kg","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eRasam rice on a rainy evening, eaten with the fingers, no fork anywhere near it.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Kurnool sona masoori rice\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 10 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Swaad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Rasam rice, sambar rice, curd rice\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eSona Masoori rice, also called sona masoori arisi (Tamil) · sona masuri akki (Kannada) · sona masoori biyyam (Telugu) · sona masoori chawal (Hindi).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eSona masoori is a light, medium-grain rice grown mainly in Andhra Pradesh, Telangana and Karnataka, and Kurnool in Andhra Pradesh is one of the districts best known for it. It is the everyday rice of Telugu, Kannada and many Tamil homes.\u003c\/p\u003e\n\u003cp\u003eIt cooks soft and fluffy with each grain separate, and it doesn't fight the sambar for attention. Ten kilos keeps a family going for weeks. Choosing between plate rices? Sona masoori for light and soft; ponni boiled for a firmer, fuller Tamil grain; Kerala matta for red, chewy rice with fish curry.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e For curd rice, cook the rice a little softer than usual and mash it with the curd while still warm.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/777-tomato-rasam-paste-300g\"\u003e777 Tomato Rasam Paste\u003c\/a\u003e, \u003ca href=\"\/products\/heera-toor-dal-plain-2kg\"\u003eHeera Toor Dal\u003c\/a\u003e, \u003ca href=\"\/products\/777-cut-mango-pickle-300g\"\u003e777 Cut Mango Pickle\u003c\/a\u003e\u003c\/p\u003e","brand":"Swaad","offers":[{"title":"Default Title","offer_id":56601360171382,"sku":null,"price":20.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/SwaadSonamasoori5kg.webp?v=1759091547"},{"product_id":"swaad-idly-rice-10kgs","title":"Swaad Idli Rice 10kg","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003ePaati checking the batter at dawn, pressing a finger in to see if it had risen.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Idli rice (idli arisi), for batter\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 10 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Swaad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e A month of idli and dosa batter\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eIdli rice, also called idli arisi (Tamil) · idli ari (Malayalam) · idli akki (Kannada) · idli biyyam (Telugu) · idli chawal (Hindi).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eIdli rice is short, thick and parboiled, and it is kept for grinding rather than eating on a plate. Ground with urad dal, it makes the slightly grainy batter that steams into soft idli and spreads into thin dosa.\u003c\/p\u003e\n\u003cp\u003eTen kilos is the bag for homes that grind every week, with enough left over for kuzhi paniyaram and uthappam. Choosing between batter bases? Idli rice for grinding your own; Sri Durga idli rava to skip grinding the rice; a ready rava idli mix when there is no time to ferment.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Keep the batter in the fridge once it has risen. It makes softer idlis on day one and crisper dosas on day three.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/udhaiyam-urid-dal-gota-2kg\"\u003eUdhaiyam Urad Dal Gota\u003c\/a\u003e, \u003ca href=\"\/products\/suswaad-idli-chilli-powder-plain-100g\"\u003eSuswaad Idli Chilli Powder\u003c\/a\u003e, \u003ca href=\"\/products\/idlimate-ib-idli-cooker-16\"\u003eIdlimate Idli Cooker\u003c\/a\u003e\u003c\/p\u003e","brand":"Swaad","offers":[{"title":"Default Title","offer_id":56614346064246,"sku":null,"price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/SWAAD-IDLI-RICE10kg.webp?v=1782077376"},{"product_id":"swaad-makhana-achari-80gms","title":"Swaad Makhana Achari 80g","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eSummer holidays at a cousin's in Kanpur, and mango achar with every single meal.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Makhana (fox nuts), achari flavour\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 80 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Swaad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Tea time, film nights, a topping for curd\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003ePickle, also called oorugai (Tamil) · achar (Malayalam, Hindi, Bengali) · uppinakayi (Kannada) · ooragaya (Telugu) · lonche (Marathi) · athanu (Gujarati) · achaar (Punjabi).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eMakhana are the popped seeds of the fox nut, a water lily grown in ponds, mostly in Bihar. At home they go into kheer and fasting-day snacks. This pack is seasoned with achari masala, the sour, spiced flavour of North Indian pickle, turned into something you eat by the handful.\u003c\/p\u003e\n\u003cp\u003eThey are light and airy, and the flavour is tangy and spiced, closer to a spoon of mango achar than to a packet of chilli crisps. Choosing between Swaad makhana? Achari for pickle-sour; Pudina for mint; Salt \u0026amp; Pepper for plain; Peri Peri for proper heat.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Crush a handful over a bowl of curd rice or raita just before eating, for a sour crunch.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/swaad-makhana-pudina-80gms\"\u003eSwaad Makhana Pudina\u003c\/a\u003e, \u003ca href=\"\/products\/chitale-bandhu-lite-chivda-200g\"\u003eChitale Bandhu Lite Chivda\u003c\/a\u003e, \u003ca href=\"\/products\/everest-masala-tea-100g\"\u003eEverest Masala Tea\u003c\/a\u003e\u003c\/p\u003e","brand":"Swaad","offers":[{"title":"Default Title","offer_id":56616576483702,"sku":null,"price":4.49,"currency_code":"EUR","in_stock":true}]},{"product_id":"swaad-makhana-pudina-80gms","title":"Swaad Makhana Pudina 80g","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eDiwali taash night in a Delhi flat, and a bowl of mint makhana nobody admitted finishing.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Roasted fox nuts (makhana) with a mint (pudina) seasoning\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 80 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Swaad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Tea time, lunch boxes, a bowl for guests\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eFox nuts, also called makhana (Hindi, Marathi, Gujarati, Bengali) · makhane (Punjabi).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eMakhana are the popped seeds of the fox nut, a water lily grown in ponds, mostly in Bihar. Roasted, they turn light and crisp, a bit like a puffed grain, and in North Indian homes they go into kheer, into curries and, more and more, into a snack bowl with some seasoning.\u003c\/p\u003e\n\u003cp\u003eThis one is seasoned with pudina, so it is cool and green rather than hot. The crunch is soft and airy, and the flavour sits on the outside of each ball. Choosing between Swaad makhana? Pudina for something fresh, Salt \u0026amp; Pepper for plain, Achari or Peri Peri if you want a bit of heat.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Tip them into a bowl with a handful of roasted peanuts and a squeeze of lemon, and it turns into a proper chakna.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/swaad-makhana-achari-80gms\"\u003eSwaad Makhana Achari\u003c\/a\u003e, \u003ca href=\"\/products\/everest-masala-tea-100g\"\u003eEverest Masala Tea\u003c\/a\u003e, \u003ca href=\"\/products\/chitale-bandhu-special-chivda-200g\"\u003eChitale Bandhu Special Chivda\u003c\/a\u003e\u003c\/p\u003e","brand":"Swaad","offers":[{"title":"Default Title","offer_id":56616578187638,"sku":null,"price":4.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/SwaadMakhanaPudina80g.webp?v=1790509404"},{"product_id":"swaad-makhana-salt-pepper-80gms","title":"Swaad Makhana Salt \u0026 Pepper 80g","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eExam leave, a steel bowl of makhana on the desk, and the textbook barely opened.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Roasted fox nuts (makhana), salt and pepper\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 80 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Swaad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Everyday snacking, a bowl beside tea\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eFox nuts, also called makhana (Hindi, Marathi, Gujarati, Bengali) · makhane (Punjabi).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eMakhana, or phool makhana, are the popped seeds of the fox nut, a water lily grown mostly in the ponds of Bihar. Roasting turns them light and crisp, and families across North India eat them in kheer, in curries and simply roasted in a kadai with a little ghee and salt.\u003c\/p\u003e\n\u003cp\u003eThis is the plainest of Swaad's range: just salt and black pepper, so you taste the makhana itself, a little nutty and very light. Choosing between Swaad makhana? Salt \u0026amp; Pepper for plain, Pudina for cool and fresh, Peri Peri for heat. Or buy loose makhana and roast your own.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Crush a handful over hot pepper rasam just before serving. It floats like croutons and stays crisp for a minute.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/swaad-makhana-peri-peri-80gms\"\u003eSwaad Makhana Peri Peri\u003c\/a\u003e, \u003ca href=\"\/products\/heera-phool-makhana-100g\"\u003eHeera Phool Makhana\u003c\/a\u003e, \u003ca href=\"\/products\/tata-tea-chakra-gold-premium-leaf-tea-250g\"\u003eTata Tea Chakra Gold\u003c\/a\u003e\u003c\/p\u003e","brand":"Swaad","offers":[{"title":"Default Title","offer_id":56616627667318,"sku":null,"price":4.49,"currency_code":"EUR","in_stock":true}]},{"product_id":"swaad-makhana-peri-peri-80gms","title":"Swaad Makhana Peri Peri 80g","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eThe first Irish winter, and a flatmate who put peri peri on absolutely everything.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Makhana (fox nuts), peri peri flavour\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 80 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Swaad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Film nights, tea time, lunch boxes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eFox nuts, also called makhana (Hindi, Marathi, Gujarati, Bengali) · makhane (Punjabi).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eMakhana, or fox nuts, are the popped seeds of a water lily grown in ponds, mostly in Bihar. The traditional way is to toss them in ghee or cook them into kheer. This pack takes them somewhere else entirely, with peri peri seasoning, the hot and tangy chilli flavour better known on chicken.\u003c\/p\u003e\n\u003cp\u003eThey are airy and crisp, with a hot, tangy coating that builds as you go. Not traditional, and nobody seems to mind. Choosing between Swaad makhana? Peri Peri for heat; Achari for pickle-sour; Salt \u0026amp; Pepper for plain and peppery.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Warm them in a dry pan for a minute before the film starts. Warm makhana crunch better.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/swaad-makhana-salt-pepper-80gms\"\u003eSwaad Makhana Salt \u0026amp; Pepper\u003c\/a\u003e, \u003ca href=\"\/products\/swaad-makhana-achari-80gms\"\u003eSwaad Makhana Achari\u003c\/a\u003e, \u003ca href=\"\/products\/laxminarayan-classic-salted-wafer-60g\"\u003eLaxminarayan Classic Salted Wafer\u003c\/a\u003e\u003c\/p\u003e","brand":"Swaad","offers":[{"title":"Default Title","offer_id":56616628093302,"sku":null,"price":4.49,"currency_code":"EUR","in_stock":true}]},{"product_id":"swaad-poha-medium-1kg","title":"Swaad Poha medium 1kg","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eKanda poha on a Pune railway platform, eaten from a leaf plate before the whistle went.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Medium flattened rice (poha, aval)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 1 kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Swaad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Kanda poha, aval upma, chivda\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003ePoha, also called aval (Tamil) · avil (Malayalam) · avalakki (Kannada) · atukulu (Telugu) · pohe (Marathi) · pauva (Gujarati) · chire (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003ePoha is rice that has been parboiled, flattened and dried into thin flakes. It is the quick breakfast of Maharashtra and Madhya Pradesh as kanda poha, and in Tamil and Kerala homes it becomes aval upma, sweet aval with jaggery and coconut, or the base for a chivda.\u003c\/p\u003e\n\u003cp\u003eMedium is the middle thickness: sturdy enough to hold its shape after a rinse, soft enough to cook in minutes. Choosing between thicknesses? Thin poha for chivda and no-cook recipes, medium for everyday kanda poha and aval upma, thick for anything that needs a longer soak or a firmer bite.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Salt and a pinch of sugar go on the rinsed poha before it meets the pan, so every flake is seasoned.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/heera-pink-peanuts-375gms\"\u003eHeera Pink Peanuts\u003c\/a\u003e, \u003ca href=\"\/products\/heera-curry-leaves-20g\"\u003eHeera Curry Leaves\u003c\/a\u003e, \u003ca href=\"\/products\/swaad-mustard-seeds-black-100gms\"\u003eSwaad Black Mustard Seeds\u003c\/a\u003e\u003c\/p\u003e","brand":"Swaad","offers":[{"title":"Default Title","offer_id":57666659418486,"sku":null,"price":4.29,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0920\/4151\/1286\/files\/rn-image_picker_lib_temp_456f59f2-f31c-4578-8819-8f28f544b660.jpg?v=1777279188"},{"product_id":"swaad-sugar-coated-fennel-100g","title":"Swaad Sugar Coated Fennel 100g","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eLeaving the kalyana mandapam, a pinch of sugared saunf taken from the bowl by the gate.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Sugar-coated fennel seeds (mishri saunf), a mukhwas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 100 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Swaad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e After meals, a bowl for guests\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eFennel seeds, also called sombu \/ perunjeeragam (Tamil) · perumjeerakam (Malayalam) · sompu \/ badi sopu (Kannada) · sompu (Telugu) · saunf (Hindi, Punjabi) · badishep (Marathi) · variyali (Gujarati) · mouri (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eMukhwas is the after-meal mouth freshener of Indian homes and restaurants, and sugar-coated saunf is the simplest one. Fennel seeds are coated in a thin, crunchy sugar shell, so you get sweetness first and then the fresh, anise-like fennel underneath.\u003c\/p\u003e\n\u003cp\u003eIt is what sits in a small bowl by the restaurant counter or on the table after a big lunch, taken by the pinch. Choosing between fennel? Sugar-coated for after a meal, plain fennel seeds (saunf) for cooking, and a pod of green cardamom if you prefer something less sweet.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e Keep a small jar on the dining table after biryani night. It empties faster than you expect.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/aachi-dindigul-seeraga-samba-biryani-kit-365g\"\u003eAachi Dindigul Seeraga Samba Biryani Kit\u003c\/a\u003e, \u003ca href=\"\/products\/heera-fennel-seeds-sounf-100gms\"\u003eHeera Fennel Seeds \/ Sounf\u003c\/a\u003e, \u003ca href=\"\/products\/swaad-green-cardamom-50gms\"\u003eSwaad Green Cardamom\u003c\/a\u003e\u003c\/p\u003e","brand":"Swaad","offers":[{"title":"Default Title","offer_id":58130038980982,"sku":null,"price":0.99,"currency_code":"EUR","in_stock":true}]},{"product_id":"swaad-kalonji-onion-seeds-100g","title":"Swaad Kalonji (Onion Seeds) 100g","description":"\u003cp class=\"opb-hook\"\u003e\u003cstrong\u003eKulcha straight from the tandoor at an Amritsar stall, black seeds stuck to the blistered top.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul class=\"opb-glance\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhat:\u003c\/strong\u003e Kalonji (nigella seeds)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePack:\u003c\/strong\u003e 100 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Swaad\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Naan, tempering dal and sabzi, North Indian pickles\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"opb-aka\"\u003e\u003cem\u003eNigella seeds, also called karunjeeragam (Tamil) · karinjeerakam (Malayalam) · nalla jeelakarra (Telugu) · kalonji (Hindi, Marathi, Gujarati, Punjabi) · kalo jeere (Bengali).\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat it is\u003c\/h3\u003e\n\u003cp\u003eKalonji, karunjeeragam in Tamil, is the small black seed of the nigella plant. It is often sold as onion seed, though it has nothing to do with onions. It is scattered over naan, fried into Bengali dal and vegetables, and mixed into North Indian pickles; it is also one of the five seeds in panch phoron.\u003c\/p\u003e\n\u003cp\u003eIt is slightly bitter and peppery, with a faint oniony note, and needs a moment in hot oil to wake up. Choosing between small seeds? Kalonji for naan and pickles; Swaad Ajwain Seeds for paratha and pakoda; cumin for everyday tempering.\u003c\/p\u003e\n\u003cp class=\"opb-tip\"\u003e\u003cstrong\u003eTip:\u003c\/strong\u003e For your own panch phoron, mix equal parts kalonji, cumin, fennel, fenugreek and mustard seeds.\u003c\/p\u003e\n\u003cp class=\"opb-pairs\"\u003e\u003cstrong\u003eGoes well with:\u003c\/strong\u003e \u003ca href=\"\/products\/heera-moong-dal-washed-2kg\"\u003eHeera Moong Dal Washed\u003c\/a\u003e, \u003ca href=\"\/products\/swaad-fenugreek-seeds-methi100gms\"\u003eSwaad Fenugreek Seeds (Methi)\u003c\/a\u003e, \u003ca href=\"\/products\/aashirvaad-chakki-atta-5kg\"\u003eAashirvaad Chakki Atta\u003c\/a\u003e\u003c\/p\u003e","brand":"Swaad","offers":[{"title":"Default Title","offer_id":58130039013750,"sku":null,"price":1.49,"currency_code":"EUR","in_stock":true}]}],"url":"https:\/\/oneplacebazaar.com\/collections\/swaad.oembed","provider":"One Place Bazaar","version":"1.0","type":"link"}