Everest Kutilal Chilli Powder 100 G - Authentic Indian Spice

Name: Everest Kutilal Chilli Powder 100 G - Authentic Indian Spice
Brand: Everest
Price: 6.80 EUR
Availability: InStock

Everest Kutilal Chilli Powder 100 G - Authentic Indian Spice

6.80€

Price in reward points: 1

Brand: Everest

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Description

Everest Kutilal Chilli Powder 100 G - Authentic Indian Spice

Experience the fiery and vibrant taste of India with Everest Kutilal Chilli Powder 100 G. This pack of coarse, ground chillies is mildly pungent and brilliant red in colour, adding a hot and peppery twist to your dishes. Scientifically packed and processed, it retains its farm-fresh flavour, making it a must-have in your spice collection.

Key Features of Everest Kutilal Chilli Powder 100 G

Coarse, ground chillies
Mildly pungent and brilliant red in colour
Scientifically packed to retain farm-fresh flavour
Perfect for khichdi, bhaji, chutney, veg and non-veg curry
Ideal for sprinkling on chaat, dosa, and dahi vada

Benefits of Everest Kutilal Chilli Powder 100 G

Enhances the taste and color of your dishes
Retains the natural flavor and aroma of fresh chillies
Versatile spice suitable for various Indian recipes
Scientifically packed to ensure quality and freshness

Authenticity of Everest Kutilal Chilli Powder 100 G

Bazaar5 Germany provides direct sourcing from brands and manufacturers, ensuring the same taste and quality. Our products are authentic and sourced from renowned brands like Everest, offering you the best value for your money.

FAQs about Everest Kutilal Chilli Powder 100 G

Q. What is the shelf life of Everest Kutilal Chilli Powder?

A. The shelf life of Everest Kutilal Chilli Powder is typically 12 months from the date of packaging.

Q. Is Everest Kutilal Chilli Powder suitable for vegans?

A. Yes, Everest Kutilal Chilli Powder is 100% vegan and made from pure chillies.

Q. How should I store Everest Kutilal Chilli Powder?

A. Store the chilli powder in a cool, dry place, away from direct sunlight, to maintain its freshness and flavor.

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