Bhangjeera

90.00360.00

Bhangjeera (Perilla frutescens) are tiny, greyish aromatic seeds, that are used as a spice and are also roasted and grinded to a paste, combined with garlic and green chillies to make delicious chutney. The seeds can also be mixed with rice and eaten raw. Roasted seeds are used with the himalayan rock salt to form flavoured salt. Oil extracted from the seeds is used in cooking or as a medicine. This oil is known to be rich in Omega 3 & Omega 6, essential fatty acids. Bhanjeera seeds unlike Flax seeds are tastier and contain an extra Omega fatty acids .

The people of Garhwal and Kumaon have been using the leaves and seeds of the beefsteak plant for ages to spice up their dishes. The oil from the ground seeds can even be used for making pickles. Organically grown in the upper reaches of Uttarakhand, this bhangjeera seeds are a more nutritional substitute for cod liver oil.

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Description

Bhangjeera are tiny, greyish aromatic seeds, that used as a spice and are also roasted and grinded to a paste, combined with garlic and green chilies to make delicious chutney. The Bhang seeds can also be mix with rice and eaten raw. Roasted seeds used with the Himalayan rock salt to form flavored salt. Oil extracted from the seeds used in cooking or as a medicine. This oil is also known to be rich in Omega 3 & Omega 6, essential fatty acids. Bhanjeera seeds unlike Flax seeds are tastier and contain extra Omega fatty acids.

The people of Garhwal and Kumaon have been using the leaves and seeds of the beefsteak plant for ages to spice up their dishes. The oil from the ground seeds can even used for making pickles. Organically grown in the upper reaches of Uttarakhand, these seeds are a more nutritional substitute for cod liver oil.

Recipe for Make Chatni:-

A taste sour chutney prepared with roasted Bhangjeera seeds and cumin seeds(Sauf), mixed with Darim (a local variety of pomegranate).

Ingredients

  • Bhangjeera Seeds – 50 gm
  • Cumin Seeds – 3 gm
  • Darim – One
  • Salt – To taste
  • Whole Red Chillies – 3

Preparation

  • Roast bhangjeera seeds and cumin seeds separately.
  • Grind red chilies, cumin seeds, darim fruit seeds, and bhangjeera seeds into a fine paste adding little water.
  • Add jaggery and salt to taste and serve

Recipe Credit Site:- https://uttarakhandtourism.gov.in/activity/bhangjeera-ki-chatni-2/

Additional information

Weight

150 gm, 250 gm, 500 gm, 750 gm

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