Natco bird eye chilli are medium hot. When you add them to hot oil, they turn dark and give lovely flavour to dish ? they are used to temper the dishes with flavour or called Tadka. You can get strong flavour if you chop chillies and release the seeds. It?s popular with Tadka dishes and Thai curries
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Natco Mustard seeds Black have a delicious, mild nutty flavour. Black Mustard seeds are used in many Indian vegetable dishes. Mustard seeds are traditionally sauteed in hot oil before adding to recipes.
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Natco black pepper whole has a pungent aroma unlike white pepper which is hotter. Black pepper is found next to salt on every table. Black pepper is used to flavour all types of cuisines. Black pepper is suitable for vegetarians, vegans and is gluten free
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Natco brown linseed (alsi ). Linseed is also called as flax seeds. Linseed is a very popular topping for smoothies, yoghurt and porridge. Golden brown linseed have a nutty and earthy flavour.
Natco Chilli Powder is usually made from skins of dried chillies. This chilli powder is extremely hot and is the key ingredient for all the vindaloo recipes and provides the best flavour. The chilli powder is also known as Cayenne pepper. This is mainly to differentiate between the Mexican chilli which contains cumin, garlic and oregano. Chilli powder is mainly used to enhance flavour in food.
Natco Chilli Powder is usually made from skins of dried chillies. This chilli powder is extremely hot and is the key ingredient for all the vindaloo recipes and provides the best flavour. The chilli powder is also known as Cayenne pepper. This is mainly to differentiate between the Mexican chilli which contains cumin, garlic and oregano. Chilli powder is mainly used to enhance flavour in food.
Natco cinnamon sticks (Quills) are also called as cinnamon sticks (Dalchini). Cinnamon tea and coffee help to reduce stress and it is also added in some of the Indian food to enhance the flavour.
Natco Coriander Leaves (jar) is made from grounded coriander seeds. It?s an essential ingredient for Indian cooking and there is hardly any dish which can be made without it. It enhances the flavour in food and adds a pleasant aroma
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