Description
- Beetroot powder turns beets into a much more versatile product, perfect for baking, sauces, oatmeal, and, you guessed it--smoothies!
- Getting your daily dose of nutrition has never been this easy, just sprinkle, stir, shake or blend in your existing food!
- Rich brown or golden in colour, Jaggery tastes like something between a rich molasses and caramel toffee.
- Apart from being used in households as a sweetener and a flavouring agent, it is also used extensively in the food and beverage industry. It is used in chocolates, candies, sorbets, traditional Indian health tonics, and syrups.
- Garlic powder benefits health thanks to its array of nutrients and varied beneficial bioactive compounds.
Beetroot powder has been used in natural medicine dating back to the Roman times. Scientific and pharmaceutical interest has gained momentum only in the last few decades, but the ancients knew whats up! Beets are nutrient-dense and, beyond centuries of understanding, have also held their own through our more modern clinical scope. Beets are a highly renewable resource and an inexpensive source of nutrients. Jaggery powder is made from the sap of sugarcane that contains high amounts of sucrose. It is a delicious sweetener that can be used to replace the sugar in a lot of foods. It can be stored in the form of blocks or powder which can be later mixed into a food item. Unlike sugar which is a simple carbohydrate that gets easily absorbed in the bloodstream and provides an instant boost of energy, jaggery is a complex carb that slows down the release of energy and spreads it over a period of time. The use of garlic as a food has ancient origins in Asia, garlic has been used for centuries as a wholefood, and as a flavouring agent. Garlic powder is a spice that is derived from dehydrated garlic and used in cooking for flavour enhancement. The process of making garlic powder includes drying and dehydrating the vegetable, then powdering it. Garlic powder is a common component of spice mix and seasoned salt. Garlic powder is a common additive to traditional dishes of central Asia and European countries as it provides the flavour of garlic without the labour of preparing the fresh vegetable and sustains a longer storage life.