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¥500
White peas or Safed vatana is often used to make Ragda patice. The peas look quite similar to garbanzo beans ( chole), except that they are smaller in size and white in colour. Safed vataana refers to dried white peas.
Origin: United Arab Emirates
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¥249
White pepper has the heat but not the bouquet of black pepper. Often chosen for light colored soups and sauces. Made by removing the black seed coat. Whole white pepper corns are pefrect for your grinder. Add to any recipe. Often used in sauces, mashed potatoes and other culinary preparations for its hot spicy flavor.
Origin: Pakistan
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¥200
Poppy seeds add color and crunch to baked goods, but you’ll also gain nutrients, even from the amount sprinkled on top of a roll. They contain some niacin and folate, but poppy seeds are a better source of minerals. Just 1 teaspoon provides measurable amounts of calcium, iron and zinc.
Origin: India or Pakistan
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¥99
Mustard is an ancient, nourishing plant, dating back in written record to the time of the Roman Empire. Mustard seed (taken from the plant we eat as mustard greens) on its own has a slight acidic, pungent flavor. Add mustard seeds to liquid and heat for seasoning and pickling. Whole yellow mustard seeds are year-round staples that are perfect for pickling or creating your own craft mustard blend.
Origin: India Or Pakistan
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¥1,940
Pounded yam flour is used to make smooth dough called pounded yam. Pounded yam is a special delicacy and very popular food in West Africa. It is a similar to mashed potatoes except that pounded yam is smoother, heavier and tastier. It is eaten with various types of stew or soup such as vegetable or egusi soup.
Origin: U.S.A.
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