Salting is the preservation of food with dry edible salt. It is related to pickling (preparing food with brine, i.e. salty water), and is one of the oldest methods of preserving food. Salt inhibits the growth of micro-organisms by drawing water out of microbial cells through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria. Salting is used because most bacteria, fungi and other potentially pathogenic organisms cannot survive in a highly salty environment, due to the hypertonic nature of salt.

Dried Bombay Duck / Sukha Bombil
Dried Bombay Duck / Sukha Bombil
Bombay Duck is a very very sensitive fish. Please order only if you are familiar with cooking this species. especially frying. Bombil builds and repair body tissues. Prevents excessive blood clotting, reduces risks of hypertension. There are also various beauty and health benefits that Bombay ducks provide. Bombay ducks are a very good source of B complex vitamins. This accounts for a healthy memory. The fish provides us with the vitamin B3, namely niacin, which is responsible for a healthy looking skin by providing for proper metabolism of food.
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Jawla / Sukha Kardi / Dried Shrimps
Jawla / Sukha Kardi / Dried Shrimps
Jawla/Kardi/Dried Shrimps are shrimps that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer.
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