Masala & Instant Food
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Eastern Masala - Chicken Fry (Kabab Masala)
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This spice blend can be utilized to create the Authentic Chicken fry dish. Have with tasty mouthwatering recipe. INGREDIENTS:Chilli, Salt, Cinnamon, Cloves, Garlic, Ginger, Cardamom.
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Eastern Masala - Chilly Chicken
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Spice up your favorite chicken dish with a pinch of Eastern chilly chicken masala. Eastern is an ever expanding brand that offers a stunning array of spices which are manufactured healthily and are full of taste and flavor. This chilly chicken masala not only enhances the yummy quotient of any chicken dish, but is also loaded with essential nutrients. Ingredients: A 100gm pack of Eastern chilly chicken masala contains finest quality of chilly powder,ginger, salt, garlic and pepper. It also contains a little bit of cornflour to make the powder smoother and has star anise. It also has a dash of sugar to augment the taste of the masala. Nutritional Facts: Chilly chicken masala is a rich source of vitamin C which is a potent water soluble antioxidant. It helps in maintaining the integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin C can protect you from scurvy, develop resistance against infectious agents (boost immunity), and eliminate harmful free radicals from the body.
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Eastern Masala - Fish
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Makes delicious fish curry that combines the rich flavours and taste of exotic spices and condiments of the coastline.
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Eastern Masala - Dal Makhani
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INGREDIENTS: Salt,Coriander,Milk Powder,Onion, Garlic, Fennel,Ginger,Chilli,Turmeric,Cumin,Refined Veg Oil, Fenugreek Leave,Corander Leaves,Nutmeg,Cinnamon
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Eastern Masala - Methi Mutter Malai
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Ingredients: Milk Powder,Onion,Sugar,Cashew,Salt,Rice,Flakes,Corn Strach,Garlic,Fenugreek Leaves,Coriandar ,Nutmeg,Cinnamon,Clove,Cardamom,Turmeric
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Eastern Masala - Palak Paneer
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Kitchen King Masala is the perfect blend of all the main Indian spices. It can be used to add flavour to any dish and is an absolute must-have in every kitchen. The masala must be used sparingly in order to avoid the dish from being over powered by spices. Ingredients: Coriander, Chilli, Turmeric, Dry Mango powder, Cumin, Onion, Black Pepper, Salt, Black Salt, Cinnamon, Clove, Fenugreek, Pomegranate Peel, Citric acid (E 330)
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Eastern Masala - Paneer Butter
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Ingredients: Onion,Milk Powder.Cashew,Milk Powder,Tomato, Salt Chilli,Coriander, Sugar .Garlic,Salt, Turmeric,Fenugreek,Cardamom,Cinnamon,Clove,Nutmeg
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Eastern Masala - Pepper Chicken
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Eastern Pepper Chicken Masala is a peppery south Indian chicken recipe spiced with a set of black pepper. The perfect spice mix with a soft peppery overtone to create tasty pepper chicken. INGREDIENTS: Pepper, Coriander, Cumin, Chilli, Dry Ginger, Garlic, Cassia, Cardamom, Cloves, Turmeric, Fennel, Salt.
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Eastern Masala - Shahi Paneer
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Ingredients: Onion,Milk Powder.Cashew,Coriander, Sugar .Garlic,Salt, Turmeric,Corn Starch,Refined Veg Oil,Fenugreek,Cardamom,Cinnamon,Clove,Caraway
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Eastern Masala - Vegetable
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Eastern Vegetable Masala is a great blend of excellence spices and condiments to make savory, nourishing vegetable curries. It takes the reliable Indian flavor right to your kitchen. It is 100% vegetarian and has dietary fibre which assists digestion and satisfies hunger. INGREDIENTS: Coriander, Gramdhal, Turmeric, Chilli, Aniseed Salt, Nutmeg, Fenugreek, Cumin seed, Garlic, Star anise, Black pepper, Dry ginger, Cloves, Cinnamon, Cardamom. Nutritional Information: per 100g, product (approx) Energy 419Kcal, Protein 13g, Carbohydrate 58g, Total fat 15g, Fatty Acids 4g, Cholesterol Nil, Vitamin A 35mg, Vitamin C 106mg, Calcium 287mg, Iron 14mg.
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Eastern Mix - Bisibele Bhath
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Ingredients: Coriander, Black gram dal, Red Chilli, Cumin, Cinnamon, Fenugreek, Cloves. Nutrition: (Approx Values 100g, Energy (Kcal) 447, Protein (g) 16.9, Total Carbohydrate (g) 35.7,Total Fat (g) 26.3, Fatty Acids (g) 3.2, Cholesterol (mg) Nil, Vitamin C (mg) Nil, Calcium (mg) 59.7, Iron (mg) 0. How to use: Step 1. Cook about 150g of vegetables (Carrot, Beans etc) and keep aside, Step 2 Cook rice and toor dal (about 50g each) together is a vessel, Step 3. To this add cooked vegetable, 1 tablespoon of Eastern Bisibele BhathMix, tamarind extract, Jaggery and Salt to taste, Simmer for 5 minutes, Step4 Season with mustard, cashew nuts, curry leaves, Onion or capsicum using ghee.
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Eastern Mix - Puliogare (Tamarind Rice)
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Puliyogare Mix is an Andhra specialty, applied as a condiment with a lot of recipes. It is a tasty usual mix of tamarind and various flavors to carry out the authentic flavor of this all-time South Indian favourite. INGREDIENTS: Tamarind Concentrate, Groundnut, Dry Coconut, Coriander, Chilli, Curry Leaves, Gingelly seed, Jaggery, Black Pepper, Fenugreek, Turmeric, Bengal gram dal, Black gram dal, Mustard, Cumin, Salt, Asafoetida.
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Eastern Mix - Vangi Bhath (Brinjal Rice)
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Ingredients: Coriander, Black gram dal, Cumin, Red Chilli, Fenugreek, Cloves, Nutrition: (Approx Values 100g, Energy (Kcal) 287.4, Protein (g) 19, Total Carbohydrate (g) 25.8,Total Fat (g) 12, Fatty Acids (g) 0.5, Cholesterol (mg) Nil, Vitamin C (mg) Nil, Calcium (mg) 530, Iron (mg) 0. How to use: Step 1. Cook 175g of rice and keep aside, Step 2. Fry 175g, of brinjal and 100g vegetables with a pinch of turmeric in 1/2 teaspoon of cooking oil, Step 3: Add 3 1/2 teaspoons of Eastern Vangi Bhath if desired, Step 4. Season it with 3 tablespoon of cooking oil, 1/4 teaspoon of mustard, 1/2 teaspoon of chilli, Steps 5. Add Fried copra and cooked rice, Mix well and Serve hot.
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Eastern Mutton - Patiala
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Another quality product from Eastern, Eastern brings you to enjoy the taste of authenic mutton curry, that tingles your senses with just the right sprinkling of spices. INGREDIENTS: Chilli, Coriander, Turmeric, Cinnamon, Cumin, Fennel, Salt, Clove, Cardamom, Nutmeg, Nutmace, Blackpepper. How to Use: In a pressure cooker, add mutton, pinch of salt and water and cook until done and keep aside. Take oil and ghee in a pan and heat, and then add onion paste, tomato paste, ginger garlic paste and saute well. Add coriander leaf and saute for 1 minute. Add Patiala mutton masala and mix well and then add 2 to 4 cup water, required salt and cooked mutton and cook it covered on low flame till getting required consistency. (Water can be added more or less based on required consistency and cooking time ). Garnish with chopped coriander leaves and serve hot with rice or Indian flat bread.
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Eastern Pickle - Ready Mix
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Ingredients: Chilly, Kashmiri Chilly, Ginger, Mustard, Garlic, Fenugreek, Salt, Turmeric, Sugar, Asafetida
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Eastern Powder - Chilly
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Eastern Chili powder is a blend of ground, dried fruit of red or cayenne chili peppers and other spices. It is used to attach heat or flavor to dishes. It is a extensively used color in various soups. INGREDIENTS: Dried Red Chillies.
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Eastern Powder - Coriander
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Eastern Coriander Powder tastes sweet and spicy at the same time, and its stink reminds us of orange peel. Coriander is luscious in curries, vegetables, chutneys and meat and poultry dishes. INGREDIENTS: Dried Coriander Seeds.
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Eastern Powder - Cumin
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Eastern Cumin Powder has aromatic flavor with a unique bitter flavor and sturdy, warm aroma due to its abundant oil content. It is used as a speedy sprinkle in very tiny amount on salads, soups, curries and condiments. INGREDIENTS: Cumin Seeds.
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Eastern Powder - Kashmiri Chilly
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Eastern Kashmiri Chilly powder is a mixture of ground, dried fruit of red or cayenne chili peppers and additional spices. It is used to put in heat up or flavor to dishes. It is a broadly applied flavor in different soups. It is most normally applied to season chili. INGREDIENTS: Red Chilli.
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Eastern Powder - Pepper
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Eastern Black pepper is a zing that has the possible to make food more valuable when used in different recipes and as a table spice. Pepper is widely used in the wintry cusine of North India, to impart heat and spiciness to veg. dishes. INGREDIENTS: Black pepper.
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Eastern Powder - Rasam
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Rasam powder is a zing blend used all through India, particularly the southern states as an essence while preparing rasam. It can also be extra to curries, soups, vegetable dishes or stews. INGREDIENTS:Urad dhal, coriander, chilly, black pepper, fenugreek, cumin seed, turmeric, salt, asafoetida.
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Eastern Powder - Sindhi Biryani Masala
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Ingredients: Chilli,Coriander,Cumin,Salt,Turmeric,Bayleaf,Cinnamon,Coriander leaf, Mint leaf,Cardamom,Black cardamom, Yeast extract,Clove,Black pepper,Malic acid
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Eastern Powder - Turmeric
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Eastern Turmeric Powder lends a superb, woody fragrance and flavour. It is normally used in almost all stews, curries, snacks, soups, masalas, seasonings and pickles. This turmeric powder also possesses rich healing properties. INGREDIENTS: Turmeric.
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Eastern Puliogare Masala Powder
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Puliogare Masala Powder is a tangy traditional mix of tamarind and assorted spices to bring out the authentic flavour of this all-time south Indian favourite. Puliogare is also known as Tamarind Rice, a dish prepared by adding this tangy masala powder. INGREDIENTS: Tamarind Concentrate, Groundnut, Dry Coconut, Coriander, Chilly, Curry Leaves, Gingelly Seed, Jaggery, Black Pepper, Fenugreek, Turmeric, Bengal Gram, Black Gramdhal, Mustard, Cumin, Salt, Asafoetida. How to Use: Heat 2.5 tablespoons of cooking oil in a vessel, add 4 tablespoons of eastern puliyogare mix, stir for 2-3 minutes on a low flame and add 600g of cooked rice. Mix thoroughly.
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Eastern Tamarind
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Tamarind is used in a number of Indian and Asian dishes to give food a tangy flavour. It is also believed to ease stomach discomfort and aid digestion. Ingredients: Tamarind, Salt.
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Eastern White Pepper Powder
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White pepper is less aromatic than black pepper and has a somewhat musty flavour.  White pepper is made from berries that are ripe, whereas black pepper is made using unripe berries. Ingredients: White Pepper.
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Everest Hing - Yellow
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Mastering masala blending is both an art and science. Given the diversity of culture and the wide variety of distinctive cuisines and taste preferences, prevalent across the length and breadth of India, it is a skill that needs perfection and it’s not easy. Each spice has its own distinct identity in terms of taste, aroma, flavor, color with some even offering numerous health benefits. No wonder, pure spices will always play an integral part in Indian cuisine irrespective of the zone, state, community or the cooking method and hence occupies a very special place of honor.
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Everest Masala - Chat
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Rock salt, Black salt, Dry mango, Cumin, Pomegranate seed, Black Pepper, Dry Ginger, Chilli, Mint leaf, Nutmeg, Bishop's weed, Malic acid and Asafoetida. How to Use: Boil, chop and fry 500g potatoes till slightly golden. Remove in a bowl and cool. Add 2 tbsp mint chutney, 1 tbsp lemon juice, 1/2 inch chopped ginger, 1 chopped green chilli and salt to taste. Mix well. Sprinkle 1 tbsp Everest Chaat masala. Toss. Add chopped coriander leaves. Serve fresh.
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Everest Masala - Chhole
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Dry Mango, Chilli, Cumin, Cassia leaf, mint leaf, pomegranate seed, Mustard, Cassia, Clove, Black Pepper, Fennel, Dry Ginger, Common salt, Black salt,Nutmeg, Mace, Caraway, Black cardamom, Turmeric, Bishop's weed, Asafoetida, Tamarind and Malic acid. How to Use: Soak 100g of chhole overnight. Cook and keep aside. Heat 3 tbsp oil, fry 2 chopped onions till golden brown. Add 1 tsp each of chilli powder and coriander powder. Add 1 tbsp Everest Chhole masala. Fry for 3 min on a low flame. Add 1 chopped tomato, 3 slit green chillies and 1/2 inch ginger, finely sliced and salt to taste. Add boiled chhole. Add salt, cook for 5 min. For added flavour put 1/2 tsp chaat masala and kasuri methi. Serve hot with roti/rice.
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Everest Masala - Chicken
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Chilli, Cumin, Black Pepper, Garlic, Cassia, Dry Ginger, Nutmeg, Mace, Clove, Black Cardamom, Fenugreek, Dry Fenugreek leaf, Black gram,Bengal gram, Asafoetida, Common salt and Turmeric How to Use: Marinate 750g chicken pieces with 1 tsp chilli powder, 1 tsp ginger-garlic paste, 1/2 tsp turmeric powder, 3 tbsp curd and salt. Keep for 1 hour. Heat 4 tbsp oil, fry 4 chopped onions till crisp. Add 3 chopped green chillies, 1 tsp ginger -galic paste, 1 tsp coriander powder, 1 tsp turmeric powder and 3 tsp Everst chicken Masala. Fry for 1 min. Add marinated chicken and 4 chopped tomatoes. Cook for 10 min. Serve hot with rice or roti.
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Everest Masala - Garam
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Chilli, Cumin, Cassia Leaf, Black Pepper, Cassia, Clove, Black Cardamom , Star anise, Fennel, Dry Ginger, Common Salt and Caraway How to Use: Prepare the dal or vegetables of your choice with usual spices in ghee/oil as you normally do. Add 1 n half tsp of Everest Garam masala to 500g vegetables or 1 Litre ready dal. Adjust according to quantity and stir on low flame for 3 mins. Keep covered for at least 5 mins. Serve warm with rice/roti.
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Everest Masala - Kitchen King
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Cumin, Chilli, Turmeric, Black Pepper, Garlic, Dry Ginger, Mace, Green Cardamom, Bengal gram, Black gram, Nutmeg, Genugreek, Cassia, Clove, Caraway, Star anise, Dry fenugreek leaf, Common salt, Asafoetida, Mustard and Black cardamom. How to Use: In 1 tbsp oil light fry 1chopped onion, 2 green chillies, 2 cloves of garlic, 5 cashewnuts, 1 tbsp poppy seeds, 1 tsp cumin, 1 tsp kasuri methi and 1 inch ginger. Add 1/2 cup water. Keep for 30 min & grind to fine paste. Fry paste in 3 tbsp ghee for 3 mins. Add 2 pureed tomatoes, 1 tsp chilli powder, 1/2 tsp turmeric powder & 2 tsp Everest Kitchen King masala. Add 1 cup boiled green peas. cook till ghee seperates. Add 1/2 cup water & 250 g fried paneer. Cook for 5 min. Serve hot.
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Everest Masala - Meat
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Chilli, Cumin, Cassia leaf, Black Pepper, Cassia, Clove, Green cardamom, Garlic, Fennel, Star anise, Dry fenugreek leaf, mint leaf, Bengal gram, Dry Ginger, Turmeric, Mustard and Common salt How to Use: Marinate clean and cut pieces of 500g mutton for 2 hrs in a mixture of 2 onions ground to fine paste, 1 tsp ginger-garlic paste, 4 tbsp strained curd and salt. Heat 4 tbsp oil and fry 2 sliced onions till crisp. Add marinated meat and 3 tsp Everest Meat masala. Stir for 5 min. Add two cups water. Pressure cook for 10 min. Remove from fire. Serve warm with rice or bread (roti/nan).
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Everest Masala - Pav Bhaji
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Chilli, Coriander, Cumin, Dry Mango, Cassia Leaf, Black Pepper, Cassia, Clove, Turmeric, Dry Ginger, Star anise, Fennel , Black Cardamom and Common Salt. How to Use: In 2 tbsp oil, shallow fry 2 tsp garlic paste and 2 chopped onions till soft. Add 2 chopped tomatoes, 1 tbsp Everest Pav Bhaji Masala, Chilli powder and salt to taste. Roast. Add 500 gm boiled vegetables like potatoes, green peas, cauliflower, capsicum. Mash and cook for 2-3 min. Add a slab of butter and sprinkle chopped coriander leaves. Serve with hot buttered Pav (Bread) and chopped raw onions sprinked with lemon.
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Everest Masala - Sabji
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Chilli, Bengal gram, Black gram, Pigeon Pea, Cumin, Rice, Fenugreek, Common Salt, Curry Leaf, Tamarind, Turmeric, Cassia, Asafoetida and Malic acid How to Use: Cook 100 gm pigeon peas (Tovar/Arhar Dal) for 30 min. Biol it with pieces of drumstick, brinjal, pumpkin and onions. Add 2 tbsp of thick tamarind juice, Chilli powder and salt to taste. Add 1 heaped tbsp of Everest Sambhar Masala. For the Baghar/Taka, heat 2 tsp oil, add 1 red chilli, 1/4 tsp fenugreek, 1/2 tsp mustard seed, 2 springs of curry leaves and a pinch of asafoetida. Add Baghar/Tadka to the mixture. Boil for 2 min. Serve hot with dosas.idlis/appams for authentic flavour.
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Everest Masala - Shahi Biryani
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Cumin, Cassia leaf, Black Pepper, Cassia, Chilli, Green cardamom, clove, black cardamom, caraway, Mace, Nutmeg and Turmeric. How to Use: Par boil 250g basmati rice. In 3 tbsp oil, fry 3sliced onion, 1 tsp each ginger -garlic paste. Add puree of 2 tomatoes, chilli and turmeric powder. Cook till oil seperates. Add 1/2 cup curd and 1 n half tbsp Everest Shahi Biryani masala. Roast. Add 1 n half cup cooked vegetables like green peas, cauliflower, carrots and salt to taste. Grease bowl, spread half the rice, add vegetables, spread remaining rice. Pour 2 tbsp ghee and 1/2 cup milk. Cover and heat for 15 min on low flame. Serve hot with raita.salad.
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Catch Masala - Sabzi
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Catch sabzi masala is gloomy brown and has a strong spicy flavour. It is a blend of all the major spices used in cooking a sabzi, typically a desiccated one. Because of its strong fiery nature, it should be used cautiously. INGREDIENTS: Coriander, cumin, salt, red chilli, onion, dry mango, turmeric, small cardamom, garlic, cassia, black pepper, cinnamon, ginger, nutmeg, asafoetida.
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Catch Masala - Sambhar
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Catch Sambar Powder is used to make appetizing sambar. The crush is arranged by using superiority of ingredients. It will be served with idli, rice, chappathi, etc. INGREDIENTS: Red chilli, coriander, fenugreek seeds, tur dal, curry leaves, turmeric, cumin, asafoetida.
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Catch Masala - Shahi Paneer
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INGREDIENTS: Coriander, Red Chilli, Onion Flakes, Salt, Green Cardamom, Black Pepper, Dry Ginger, Cassia, Turmeric, Cloves, Garlic Flakes, Nutmeg, Mace, Star Anise.
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Catch Masala - Super Garam
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INGREDIENTS: Coriander, Black pepper, Cumin seed, Dry ginger, Cinnamon, Aniseed, Cardamom, Cloves, Nutmeg, Salt. NUTRITIONAL FACTS: per 100g, product (approx) Energy 364Kcal, Protein 11g, Carbohydrate 62g, Total fat 8g, Fatty Acids 2g, Cholesterol Nil, Vitamin A 25mg, Vitamin C 16mg, Calcium 617mg, Iron 11mg.
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Catch Mutton Masala
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Catch Spices are blended to perfection using only fresh, hand picked spices. These are ground using LTG (Low-Temperature Grinding) technology. They are guaranteed not only to be absolutely pure but also to delight your palate with their taste and aroma. How to Use:- Clean and wash 500 gm mutton. Peel and slice 200 gm onion and deep fry them in hot oil till it turns into brown colour and then strain from the oil. Blend half of the brown onion in the blender to make a paste and keep the half brown onion as it is. Heat 40 ml oil/ghee in a pressure cooker and add 4 small green cardamoms, 4 cloves, 2 cinnamon sticks, 2 bay leaf and 2 no. of mace and crackle them. Add 1 tbsp ginger-garlic paste and fry for two minutes. Now add 2 tsp of Catch Mutton Masala, 1 tsp Catch Kashmiri Mirch Powder and salt to taste. Fry it for 5 minutes and then add the mutton and fry it for 10 minutes. Add 2 tbsp curd, brown onion, 2 tbsp tomato puree and cook it for another 10 minutes. Now add 300 ml water and close the lid and put on the whistle and cook it on slow heat. Wait for 8 whistles or till the mutton is cooked and became tender. Check for seasoning. Garnish with freshly chopped coriander and serve hot.
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Catch Panipuri Masala
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Pani Puri or Golgappa is a very popular chaat in India where the pani (water) is served with stuffed puris (round, crisp, fried savouries). MDH Pani Puri masala has all theingredients needed to prepare the tangy, sour and spicy water for this chaat. It is easy to make.
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Catch Pink Rock Salt Grinder
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Catch Grinders have a ceramic grinding head which lasts much longer for adding fineness to your creation. The ceramic head ensures effortless, smooth and uniform grinding for evenness in flavour and enhanced visual appeal. About: Step 1 - Remove the neck shrink. | Step 2 - Open the cap. | Step 3 -Remove the seal. | Step 4 -Close the cap. | Step 5 -Hold the bottle upside down. | Step 6 -Rotate the cap to and fro from other hand over the dish.
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Catch Powder - Black Pepper
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Black pepper is a dried mature fruit of the topical perennial climbing plant and is known as the king of spices. It is popular in households because of the medicinal value it possesses and the flavor. It can also accelerate the process of metabolism in the human body. Black pepper is also an ingredient in many medicinal : beauty products and everyday cooking use. Black pepper is believed to cure problems such as insect bites : joint pain : constipation etc. This is cultivated without the use of pesticides : artificial fertilizers or chemicals : and come with the assurance of no artificial colors : flavours or preservatives.
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Catch Powder - Coriander
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Coriander powder is vastly used in Indian cuisine. This aromatic coriander powder is very much needed and it also acts as a thickening agent.
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Catch Powder - Dry Ginger
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Catch Ginger Powder Spice By Catch is made form selective high flavor ginger. Catch's sharp ginger powder will serve you well in all your dily cooking.
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Catch Powder - Dry Mango
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Catch Dry Mango Powder is the tasty and savory Mango powder is now available to enhance the taste of the dishes you prepare using this. Popularly known as Amchur Powder, perfect for mild sourness and flavour to the dishes. INGREDIENTS: Dried raw unripe green mangoes.
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Catch Powder - Fine Ground Pepper
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Catch spices is India’s foremost spices brand known for its matchless product quality and innovative approach. Catch spices are ground using the unique state-of-the-art Low Temperature Grinding (LTG) technology, which prevents the evaporation of volatile and delicate oils from spices. Catch spices thus retain the original aroma and wholesome flavour of authentic spices.
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