Rasam powder - 200g

Coriander Seeds, Black Pepper, Cumin Seeds, Red Chilies, Toor Dal, Mustard Seeds, Fenugreek Seeds, Curry Leaves, Horse gram and Turmeric.

• Classic Rasam: Dissolve 1–2 teaspoons in your tamarind extract and cooked tomato base. Let it simmer gently; don't boil it too vigorously to keep the volatile oils intact.
• The "Tadka" Trick: For maximum depth, add a teaspoon of ghee to your pan, toast the powder for 5 seconds, and then pour in your rasam base.
• Healthy Tonic: Dissolve half a teaspoon in warm water with a dash of lime for a quick, stimulating drink.
• Pro Tip: If you want a more robust, "homestyle" flavour, add a few extra crushed black peppercorns while boiling your rasam.

• Airtight Storage: This powder contains sensitive, aromatic oils. Always keep it in an airtight glass or steel container to prevent it from losing its potency.
• Cool & Dark: Spices lose their flavour rapidly in heat and light. Keep the jar in the back of your pantry, away from the stove or windows.
• Moisture Defence: Spices will clump if exposed to humidity. Always use a dry spoon and never shake the jar directly over a steaming pot, as the steam will ruin the powder.
• Shelf Life: For the most vibrant flavour and medicinal potency, consume within 6 months of the date of manufacture.