Rajasthani Sangri | 30 gm

Desert Heritage Ingredient.

A rare treasure from the arid landscapes of Rajasthan, Sangri (Prosopis cineraria pods) has been a part of traditional desert cuisine for generations valued for its distinct taste, and cultural significance.

Traditional Character:

• Deep, earthy flavor with a slightly tangy note.
• A staple in authentic Rajasthani preparations like Panchkuta and Ker Sangri
• Naturally sun-dried making it resilient and long-lasting

Why it stands out:

• Sourced and dried using traditional methods
• No additives, no preservatives
• A heritage ingredient, not commonly found in everyday kitchens

Rajasthani Sangri

1. Sangari is used in chutneys, pickles, and curries. 2. Green and dried Sangari is consumed as a vegetable. 3. The dried Sangari can be kept in an airtight jar in the kitchen pantry or cabinet. It is recommended to soak them for a couple of hours before cooking them as a vegetable. 4. One of the basic preparations of Sangari is that it can be fried in oil and served with salt and red chillies.

(Based on several studies) 1. According to experts, Sangari has cooling properties that make it an efficient tonic and, anthelmintic. It also has the potential to cure asthma, piles, and muscle spasms. 2. It benefits in the recovery of so many diseases, from bronchitis to dysentery. 3. It minimizes inflammation-causing molecules in the body and lowers pain, swelling, and redness. 4. Sangari pods comprise Saponins in a reasonable amount, which assist in strengthening the immune. 5. It assists in minimizing cholesterol levels in the blood.