Vegetarian.
Vegetarian.Shakambaris Hing Dana – 175 g
About
This is the Shakambaris take on after-meal pachak. Pachak, churan and goli are traditional Indian after-meal digestives, built on ajwain, jeera, hing, amla, harad, anardana and imli.
Made to old churan recipes, where the spice is cured with salt and a little sweetness so it is pleasant to chew. Traditionally taken after a heavy meal, and kept in a jar on the dining table or in a handbag.
- Traditional churan and pachak recipes
- Sharp, tangy, salty flavour that cuts a heavy meal
- Small pieces, easy to keep in a jar or bag
Ingredients: Each 100gm Contains Jeera (Cuminum Cyminum) Seed 8.00gm Kali Mirch (Piper Nigrum) Seed 8.00gm White Salt (Sea Salt) 20.00gm Hing (Ferula Foetida) 2.00gm Pipal (Piper Longum) Fruit 4.00gm Ajwain (Try Chspermum Ammi) Fruit 3.00gm Dhania (Coriandrum Sativum) Seed 4.00gm Kala Namak (Black Salt) 15.00gm Nosadaur (Ammonium Chloride) 10.00gm Sonth (Zingiber Oficenale) Root 5.00gm Amchoor (Magnifera Indica) Fruit 12.00gm Amla (Emblica Officinals) Fruit 4.00gm Jawa Harad (Terminilla Cheeula) Fruit 2.00gm Nimbu Sath (Citric Acid) 3.00gm
| Net quantity | 175 g |
| Storage | Keep the jar closed in a cool, dry place. These are salty preparations and draw moisture if left open. |
| Shelf life | Best before date is printed on the pack. |
| Origin | India |
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