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Marathi Moggu are also known as Kapok Buds, they're the buds of the Kapok tree.
They're a type of Indian caper, which are dry and used as a spice. Once fried in oil the flavours come out.
Usually not had raw, it's sauteed or used as a part of roasted and ground spice powders.
Its popular in bisi bele bath, Karnataka style dishes. Even finds its use in Andra and chettinadu cuisine.
Did you know ? Though it's refered to as Marathi Moggu it's a spice native to Karnataka
Pleasantly aromatic, bay leaf is one of the well-recognized culinary leaf-spices in use since the ea
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Powder is made of the ground roots of the plant. It is produced from pure turmeric rhizomes. Curcumi
Grown in the temperate region of the Himalayas, this culinary herb is cultivated above 6,000 feet. H
Kashayam is a highly recommended drink because of its effective health factor and also its immunity-
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