Kusum Masala Rai Kuria

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  • Production of 10 metric ton per day
  • Shelf life of 12 months
  • High-quality mustard seeds
  • Yellow-coloured and slightly crushed
  • Flavourful and pure
  • An important condiment in Indian cuisine
  • Good for tempering curries
  • An essential ingredient in mango pickle
  • Known to have antibacterial, antiseptic, as well as antifungal properties
  • Lowers high blood pressure and migraine frequency
  • 100% vegetarian
  • Trusted brand of India
  • AGMARK-certified
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Rs. 138.00
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The secret to a tasty meal... always

 

Spice trader Kusum Chandra D Shah was always a man with a vision. In an era when people would only buy whole spices and grind them at home, he endeavoured to provide his customers with powdered, ready-to-use masala.

And thus Kusum Masala was born. He established the spice empire in 1972 in Mumbai with the inten...

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About Kusum Masala, Mumbai

The secret to a tasty meal... always

 

Spice trader Kusum Chandra D Shah was always a man with a vision. In an era when people would only buy whole spices and grind them at home, he endeavoured to provide his customers with powdered, ready-to-use masala.

And thus Kusum Masala was born. He established the spice empire in 1972 in Mumbai with the intention of providing customers with 100% pure products and creating a brand they could trust. Today, the enterprise has grown by leaps and bounds to become a name to reckon with in the spice market. It exports premium spices to more than 12 countries worldwide including the United States, the United Kingdom, Oman, and UAE.

The manufacturing unit is state-of-the-art with ‘controlled grinding procedure’ technology, which helps the plant keep the temperatures from rising during grinding. This prevents the loss of the essential volatile oils present in the spices which retain the fresh flavours. No wonder the brand’s products are always in high demand. Right from procurement till packaging, every step is carried out carefully so you get the best of spices.

The reins of the company have now passed on to Shah’s son Sharad K Shah, his daughter-in-law Pallavi S Shah, and grandson Sahil S Shah.

Certified by AGMARK, Spices Board, and HACCP – with ISO 22000 certification still under process – Kusum Masala boasts a production figure of 10 metric ton per day.

 

Specialities

 

The brand offers blended, whole, and ground spices such as dabeli masala, pav bhaji masala, lavang, Madras rasam powder, Punjabi garam masala, and methi kuria dal. Each of these varieties is pure and fresh.

The enterprise believes in quality achieved through high targets, sincere efforts, intelligent direction, and skilful execution. Kusum Masala has won the trust of millions of consumers who always have its products in their kitchen.

Specifications of Kusum Masala Rai Kuria

PRODUCT DESCRIPTION

Rai kuria is skinned and roughly ground mustard seed. This yellow-coloured spice is an important part of the Indian cuisine and has many uses. Kusum Masala Rai Kuriais high-quality crushed mustard seeds you can use to temper vegetable dishes and curries. You can also add it to homemade pickles – especially mango – and enhance the condiment’s flavour by leaps and bounds. 

FEATURES
  • High-quality mustard seeds
  • Yellow-coloured and slightly crushed
  • Flavourful and pure
  • An important spice in Indian cuisine
  • Good for tempering curries
  • An essential ingredient in mango pickle
  • 100% vegetarian
HEALTH BENEFITS
  • Good source of selenium
  • Known to have antibacterial, antiseptic, as well as antifungal properties
  • Lowers high blood pressure and migraine frequency
  • Helps prevent heart attacks and diabetic heart disease 
SHELF LIFE & STORAGE
  • Shelf life of 12 months
  • Store in an airtight container
  • Keep away from direct sunlight
INGREDIENTS
  • Skinned and crushed mustard seeds
NUTRITION FACTS (PER 100 G)
Calories 298 Kcal
Total fat  18 g
Cholesterol 0 mg
Sodium 35 mg
Total carbohydrate  55 g
Dietary fibre  18 g
Sugar 0 g
Vitamin C  35 %
Protein 12 g
Calcium 71 %
Iron 91 %
Serving Tips
  • Temper the seeds and add to dal or vegetable dishes
  • Make a paste with honey for a deliciously sweet dip
  • Make a paste and rub it on meat before cooking to give it a distinctive flavour
  • Powder it and add to salad dressings, pickles, egg dishes, and vinaigrettes
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