Brand

The Nani'S Kitchen

Country Of Origin

India

Ideal For

Traditional Condiments

Ingredients

Fresh Wild Caper Berries • Oil: Cold-Pressed Mustard Oil (Sarson Ka Tel) Traditional Spice Mix (Masala) • Mustard Seeds / Split Mustard Powder (Rai / Sarson Ki Dal) • Fennel Seeds / Powder (Saunf) • Fenugreek Seeds (Methi Dana) • Turmeric Powder (Haldi) • Red Chili Powder (Lal Mirch) • Asafoetida (Hing) • Black Pepper Powder (Optional) Preservatives & Curing Agents • Salt: Used Generously To Preserve And Bring Out Flavors. • Vinegar / Lemon Juice: A Splash Is Often Added To Naturally Balance The Flavors And Increase Shelf Life Without Artificial "Hand-Cut Pieces Of Fresh, Tender Drumsticks (Sahjan Ki Phali). • Mustard Oil: Used As The Traditional Base Fat To Preserve The Pickle And Give It An Authentic, Pungent Punch. The Spice Blend (Achar Masala) • Mustard Seeds (Rai): Ground To Give The Pickle Its Signature Tangy Sharpness. • Fennel Seeds (Saunf): Visible As The Whole And Coarsely Cracked Green Seeds In The Bowl, Adding A Sweet Aroma. • Coriander Seeds (Dhania): Coarsely Ground For Texture And An Earthy Depth. • Cumin Seeds (Jeera): For A Warm, Nutty Baseline Flavor. • Fenugreek Seeds (Methi): Ground In A Small Amount To Impart A Traditional Bitter-Savory Undertone. • Nigella Seeds (Kalonji): The Small Black Seeds Scattered Throughout The Mix. Seasonings & Preservatives • Red Chilli Powder / Kashmiri Chilli Powder: Gives The Pickle Its Rich, Fiery Red Hue And Spicy Heat. • Turmeric Powder (Haldi): Provides A Bright Color And Natural Preservation Properties. • Asafoetida (Heeng): Adds A Robust Savory Depth. • Salt: Acts As The Primary Curing Agent And Flavor Enhancer. • Natural Vinegar / Amchur (Dry Mango Powder): Used To Give The Blend A Lasting Sour Tang While Preserving Shelf Life Safely Without Chemical Additives." "• Whole Garlic Cloves (Lehsun) • Edible Oil (Commonly Kacchi Ghani Mustard Oil Or Sesame Oil) • Mustard Seeds / Split Mustard Seeds (Rai / Rai Kuria) • Red Chili Powder (Mirch) • Fennel Seeds (Saunf) • Turmeric Powder (Haldi) • Asafoetida (Hing) • Fenugreek Seeds / Powder (Methi) • Salt (Namak)" "Peeled And Finely Grated Or Shredded. • Sweeteners: A Combination Of Granulated Sugar, Brown Sugar, Or Jaggery (Gur) Which Melts Down To Create A Syrupy, Jam-Like Texture. • Salt: Regular Iodized Salt And Often A Pinch Of Black Salt (Kala Namak) For An Extra Savory Undertone. Traditional Spice Blend • Roasted Cumin (Bhuna Jeera): Ground Up To Add An Earthy, Smoky Depth. • Red Chili Powder / Flakes: For A Mild, Warm Kick To Contrast The Sweetness. • Fennel Seeds (Saunf): Whole Or Coarsely Crushed To Provide A Distinct Aromatic Flavor Profile. • Turmeric (Haldi): Used In Small Quantities For Preservation And A Vibrant Golden Hue. • Garam Masala / Spices: Occasional Additions Of Cinnamon, Cloves, Or Cardamom Depending On Regional Family Variations."

Pack Of

4

Type

Pickles And Chutney