Gia Ghee: Elevate Every Dish with Luxurious Flavor and Richness.

Chana dal, also known as split chickpeas, is a popular legume in Indian cuisine. Rich in protein and fiber, it's versatile for various dishes like soups, stews, and curries.
 

 Small legumes called green whole lentils or French lentils are renowned for their earthy flavour and sturdy texture. Their protein, fibre, and minerals make them a healthy addition to salads, soups, and stews.   
 

Kabuli chana, commonly referred to as garbanzo beans or chickpeas, are large, creamy legumes renowned for their nutty flavor and versatility in culinary applications.  
 

Masoor dal, also known as red lentils, is a versatile legume widely used in South Asian cuisine. It has a rich earthy flavor and cooks quickly, making it a popular choice for soups, stews, curries, and dals.  
 

 Split mung beans that have been cleaned or rinsed are called moong dal washed. Indians utilize split mung beans for their delicate flavour and easy digestion.  
 

 Moong whole, also known as whole green gram, are unsplit mung beans with their green skin intact. Rich in nutrients, moong whole is prized for its nutty flavor and versatility in cuisines worldwide.  
 

 Red kidney beans, with their strong flavour and kidney form, are a staple legume in many cuisines. Protein, fibre, vitamins, and minerals make these beans a healthful complement to recipes.


 

  Red whole lentils, also known as red lentils or masoor dal, are small legumes with a vibrant red-orange hue. Unlike split lentils, these lentils are whole, retaining their round shape.  
 

 Urad washed refers to split black gram dal that has undergone a thorough cleaning process to remove impurities. This preparation is common in Indian cuisine, where urad dal is a staple ingredient.

 

 Urad whole, also known as whole black gram or black lentils, is a small legume with a shiny black coat. Unlike split urad dal, these lentils are whole, retaining their round shape.  
 

Turmeric is a curry powder ingredient and mustard pigment. Curry powder, mustard, butter, and cheese are often spiced with turmeric, which has a warm, bitter taste.

 Red chili powder is finely powdered from sun-dried chili peppers, usually a mix of fiery, tiny chilis. Red chili powder is used sparingly in pinches to spice up Indian meals. It turns meals red, but that's to add acute heat.

Cinnamon is used as an aromatic condiment and seasoning in sweet and savoury dishes, breakfast cereals, snack foods, bagels, teas, hot chocolate, and traditional foods.

 Garam masala is used in curries, lentils, and soups in India. After toasting in a pan, cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamon pods are pulverized into powder.

Cumin is a spice made from the seeds of the Cuminum cyminum plant. Many dishes use cumin, especially foods from its native regions of the Mediterranean and Southwest Asia. 

 Ginger powder is creamy yellow and crushed from a dried ginger rhizome. It has a powerful scent and a pungent, spicy taste like natural ginger.

 An aromatic spice derived from dried clove tree blooms. These little dark brown pods are used in curries, Worcestershire sauce, baked products, tea, and Chinese five-spice blends.

 Experience the warmth of tea blend, a harmonious mix of bold black tea, aromatic spices, and a hint of sweetness. Perfectly comforting and invigorating. 

Cardamom is a member of the ginger family known for its eucalyptus-like floral, citrus flavor and aroma. 

Crushed Red Pepper is the dehydrated, crushed flakes of the annual, Solanaceae Capsicum. Its musty flavor combines with floral, spicy notes to give this crushed red pepper its pungent taste.

 Italian seasoning is a blend of ground herbs that primarily includes basil, oregano, rosemary, thyme, and marjoram as its base.