Jaljeera Powder

Jaljeera Powder Specification

Product Type
Fresh

Shape
Powder

Processing
Fried

Grade
Food Grade

Shelf Life
6-12 Months

Weight
100 Grams (g)

Storage
Room Temperature

Jaljeera Powder Trade Information

Minimum Order Quantity
100 Packs

Supply Ability
5000 Packs Per Month

Delivery Time
10 Days

Main Export Market(s)
Asia, Australia, Central America, North America, South America, Eastern Europe, Western Europe, Middle East, Africa

Main Domestic Market
All India

About Jaljeera Powder

Indulge in the tangy and refreshing taste of our 100g Jaljeera Powder. Made with high-quality ingredients and processed using the traditional method of frying, this powder is sure to tantalize your taste buds with its burst of flavors. Its food grade quality ensures that it is safe for consumption and can be enjoyed by all. With a shelf life of 6-12 months and a weight of 100 grams, this powder is perfect for adding a zing to your meals or as a refreshing drink on a hot summer day. Store it at room temperature and enjoy the authentic taste of Jaljeera anytime you want.

FAQs of 100g Jaljeera Powder:

Q: What is Jaljeera Powder?

A: Jaljeera is a popular Indian drink made with a blend of spices, lemon juice, and mint leaves. Jaljeera Powder is a dry version of the drink that can be used to make the drink or as a spice blend for various dishes.

Q: How is the Jaljeera Powder made?

A: We use high-quality ingredients and process the powder using the traditional method of frying to give it an authentic taste.

Q: What is the shelf life of the Jaljeera Powder?

A: The shelf life of the Jaljeera Powder is 6-12 months, which makes it perfect for long-term storage.

Q: How should I store the Jaljeera Powder?

A: The Jaljeera Powder should be stored at room temperature and away from direct sunlight to maintain its quality and taste.

Q: How can I use the Jaljeera Powder?

A: The Jaljeera Powder can be used to make the drink by adding it to water or as a spice blend for various dishes to add a tangy and refreshing flavor.

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