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When ground into a paste
spicy flavor
strengthen bones
mild warmth
and aroma - ideal for enhancing a wide range of Indian dishes:
Ratanjot gourmet spices When ground into a pasteAbout: Ratanjot, also known as Ratanjyot or Alkanet, is a vibrant red colored root used in Indian cuisine for imparting a natural, deep crimson hue to various dishes. It is commonly added to flavor and color milk based desserts like kheer and rice puddings, as well as to vegetable gravies, biryanis, and certain types of pickles. The root is typically crushed and soaked in a little oil or water before being incorporated into the cooking process. Its
