Spices

parboiled rice

We provide most of the essential spices/ingredients needed for South / South East Asian food making.


Code
Description
Unit Information
Number of Units
NSR— S-1 nte;jak; / Fenugreek 300 g 16
NSR— S-2 fLF / Mustard 250 g 16
NSR— S-3 rPufk; / Cumin 200 g 16
NSR— S-4 ngUQ;rPufk; / Fennel 200 g 16
NSR— S-5 nfhj;j ky;yp / Coriander Whole 150 g 12
NSR— S-6 kpsF / Pepper 200 g 16
NSR— S-7 kpsF Jhs; / Pepper Powder 250 g 16
NSR— S-8 rt;thprp / Sago Seed 450 g 40
NSR— S-9 Nrkpah / Semia 100 g 50
NSR— S-10 ,iwr;rp ruf;F / Mix Spices 50 g 50
NSR— S-11 fWthg; gl;il / Cinnamon 50 g 50
NSR— S-12 Vyf;fha; /Cardamom 50 g 50
NSR— S-13 frfrh / Poppy 50 g 25
NSR— S-14 uit / Roasted Rava 900 g 20
NSR— S-15 Nrhah kPw; / Soya Meat 250 g 40
NSR— S-16 Nrhah kPw; / Soya Meat 500 g 22
NSR— S-17 Nfhg;gp / Coffee 200 g 16
NSR— S-18 Njq;fha;g; ghy; kh / Coconout Milk Powder 350 g 36
NSR— S-19 Njq;fha;g; ghy; kh / Coconout Milk Powder 1 Kg 12
NSR— S-20 Gof;nfhbay; / Pulukodiyal Stick 200 g 30
NSR— S-21 FbePH / Paspanguwa - Herbal Mix 50 g 50