Sangri 100 gm | Distinctive Taste & Nutritional Merits | Assists in Minimizing Cholesterol Levels

The Thar Desert in Rajasthan is the primary growing region for Sangari pods. Dhal, Ker Sangari, and Sangari Pachadi can all be made with dry beans. Iron, zinc, magnesium, calcium, and potassium are the minerals present in the Sangari. Sangari pods are derived from the Khejri tree, also described in Indian literature and Ayurvedic healing. All parts of the Khejri tree, comprising the bark, flowers, and leaves, are edible and highly valued for their distinctive taste and nutritional merits.

Capparis decidua is commonly known as karir, kair, kirir, karril, etc. The berries can be eaten and mixed with sangri form a vegetable dish called “Kair sangri” in Rajasthan Sangari has earthy aroma when cooked and goes well with Ker. Dried sangri needs to be soaked in cold water for at least 6-8 hours before cooking.

All spices are hygienically packed and undergo stringent and rigorous laboratory tests to meet FSSAI food safety norms.