Masala
Sort By
Everest Powder - Cumin
Price upon request
Sourced from the well drained, loamy regions of Gujarat and Rajasthan. This type is much valued for its high percentage of essential oil content that gives it an intense flavor. Cumin seeds has a penetrating musty, earthy flavor. Its a cooling spice. In the middle ages, cumin was believed to keep lovers faithful and chicken from straying. More recently, cumin has become popular because of its use in Mexican cooking. A native of Egypt and the Mediterranean, cumin is now mostly produced in India. Gujarat, Rajasthan and Uttar Pradesh are the prominent producers. INGREDIENTS : Cumin seeds. How to Use: Roasted very briefly on low fire (for only a minute) on a tawa (girdle) and then ground into powder helps release its flavour more fully. Cumin is considered a digestive.
Learn More
MEAT SPECIAL
Price upon request
Shelf Life: 12 months Storage Instruction: Keep it in cool and dry place
Learn More
Goldiee Sabji Masala
Price upon request
Shelf Life: 12 months Storage Instruction: Keep it in cool and dry place
Learn More
Goldiee Haldi
Price upon request
Shelf Life: 12 months Storage Instruction: Keep it in cool and dry place
Learn More
Catch Hing
Price upon request
Asafoetida is used for breathing problems including ongoing (chronic) bronchitis, H1N1 "swine" flu, and asthma. It is also used for digestion problems including intestinal gas, upset stomach, irritable bowel syndrome (IBS), and irritable colon. Other uses include treatment of “whooping cough†(pertussis), croup, and hoarse throat.
Learn More
Everest Masala - Chat
Price upon request
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.
Learn More
Goldiee Coriander
Price upon request
Shelf Life: 12 months Storage Instruction: Keep it in cool and dry place
Learn More
Goldiee Chili
Price upon request
Shelf Life: 12 months Storage Instruction: Keep it in cool and dry place
Learn More
Everest Masala - Meat
Price upon request
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).
Learn More