Item added to cart
PRODUCT INFORMATION
Allspice comes from a tall evergreen tree indigenous to the Caribbean and Central America. This spice is primarily used in the food industry in making ketchups, pickles and canned meats. It gives a gentle, warm flavor to cakes, jams, pies and ice cream. Though it resembles the flavor of cloves, cinnamon and nutmeg, allspice retains its own distinct quality with a pungent and somewhat peppery taste.
RECIPE: Spicy Chicken
Cook time: 45 minutes
Prep. time: 20 minutes
Serving size: 4
4 large chicken drumsticks, skinned
1 tsp. Rani Chilli powder
2 tsp. Rani Turmeric powder
1 tsp. Rani Allspice powder
½ tsp. Rani Garam Masala
1 tsp. minced ginger
1 tsp. minced garlic
2 tsp. lemon juice
Salt
4 tbsp. corn oil
Mix chicken chili, turmeric, allspice, garam masala, ginger, garlic, salt, lemon juice in a bowl and marinate for 15 min. Place the chicken in foil lined baking dish, drizzle oil over chicken and seal chicken in foil. Bake at 375 degree for 40 minutes. Transfer the chicken to a flame proof dish and brown under hot grill, turning as required.
PRODUCT SPECIFICATIONS
Net Wt. 3oz (85gms)
Product of India
Alternate Name (Indian) Kabab Chini
Packaging: Plastic Bottle
Product Type: Seeds
Actual product packaging and materials may contain more and/or different information than that shown on our website. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product.
For additional information about a product, please contact the manufacturer. Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional. ZiFiti does not assume liability for inaccuracies or misstatements about products.
Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.
Copyright © 2016 - 2024 ZiFiti, LLC.
