With meals
Flax and Garlic Wellness Sprinkle
Flax, garlic and chilli, as a dry chutney
- Free delivery above Rs. 999
- Made in small batches, so it is made often
About
Flax seed, garlic, red chilli, groundnut oil, asafoetida and salt, roasted into a coarse, crunchy seasoning.
A dry chutney, which is a thing most South Indian kitchens keep in some form and almost nobody writes down. The flax is roasted until it pops, the garlic until it turns the color of the chilli, and the whole lot is ground coarse so it stays crunchy on the plate.
The chilli is Byadgi, chosen for color rather than heat, so it is mild. It goes on at the end and not into the cooking: heating it again dulls the flax. Over dal, over rice, or a spoon on the side of the plate.
How to use
It goes on at the end rather than into the cooking: the flax is already roasted and heating it again dulls it. Dal, khichdi, rice, sabzi, parathas, or a spoon on the side of the plate.
- Sprinkle over dal, rice or sabzi
- Or take a spoon on the side
Ingredients
Also made with groundnut oil and salt. Asafoetida is compounded with a carrier, usually wheat flour. Contains groundnut, and made in a kitchen that also handles it.
Storage and shelf life
Keep the lid tight, away from heat and light. It contains oil, so it has a shorter life than the others.
Declarations
- Net quantity
- 60 g
- MRP
- Rs. 400.00, inclusive of all taxes
- Manufacturer
- Pichwai Naturals, Bangalore
- Country of origin
- India
- Best before
- Printed on the pack
- Batch
- Printed on the pack
- Customer care
- pichwainaturals@gmail.com
+917043482904
What goes in
Everything in Flax and Garlic Wellness Sprinkle
-
Asafoetida
Ferula assa-foetida, hing
Compounded hing is resin cut with a carrier, usually wheat flour. The carrier is confirmed with the supplier and declared on the pack.
-
Flax seed
Linum usitatissimum
Roasted whole then partly ground, so the sprinkle keeps its crunch and the hair mask stays fine.
-
Garlic
Allium sativum
Dried and ground rather than fried, so the sprinkle keeps without oil beyond the small amount already in it.
-
Red chilli
Capsicum annuum
Byadgi, chosen for color rather than heat. The sprinkle is meant to be eaten by the spoon.
