Double acting baking powder for soft, fluffy baked goods
Add 2 tbsp to 150 ml milk & stir. Almond-rich, refreshing drink.
Sourced globally, blended for rich aroma and deep color.
Refined baking soda for dhokla, idli & medu wada—makes batter light & fluffy.
Dissolve yeast in warm water. Replaces ¼ cup liquid if needed. Fresh & easy to use.
Multi-use corn flour for soups, gravies & desserts. Mix with water before use.
Anhydrous citric acid—dry, free-flowing & ideal acidity regulator.
GMS emulsifier—improves texture & prevents fat bloom in sweets.
Snow-white crystals for rich umami in Chinese dishes & soups.
Add water/milk, knead & shape 50 jamuns. Fry till golden. Soak in syrup 30 mins. Kesar booster for rich
Mix with 500 ml hot milk, boil briefly, chill & serve. Natural saffron & pista.
Mix with 500 ml milk, boil 3–5 mins, simmer till creamy. Chill & serve. Saffron, pista & almonds.
Add to 1L milk, simmer 15 mins till creamy. Chill & serve. Rich vermicelli.
Mix custard powder with milk, boil & cook 2–3 mins. Smooth & rich.
Boil 500 ml milk, add mix & stir. Set in 10 mins or mould for 1 hr.
Boil milk & water, add mix & stir 5 mins. Chill & serve. Basil-rich creamy treat.
.jpg "Active Dried Yeast Front (1)")
.jpg "Corn Flour 100G Front (1)")
 (1).jpg "Citric Front (1) (1)")
 (1).jpg "Front (4) (1)")
.jpg "Tasting Powder Front (1)")
