Sauce
A sauce may be defined as a liquid used to complement a dish by adding flavor, moisture, and visual appeal. The texture, sheen, and color of a sauce are all important to its success on any given plate
tomato ketchup :-Ketchup is a sweet and tangy sauce now typically made from tomatoes, sugar, and vinegar, with assorted seasonings and spices. The specific spices and flavors vary, but commonly include onions, allspice, coriander, cloves, cumin, garlic, and mustard, and sometimes include celery, cinnamon, or ginger.[
Green Chilli:- Green Chilli Sauce is made from fresh green chillies. It’s hot & spicy taste gives a sizzling mouthfeel. This sauce has a bright green colour with a strong flavour note of green chillies.
Red Chilli:-Red Chilli Sauce is made from the hottest and spiciest red chillies. The sauce has a deep red colour and a robust flavour that adds a spicy kick to your food.
Soya sauce:- Made from fermented soya beans, salt, water and barley or wheat flour, soy sauce (or soya sauce) forms a basic ingredient in Japanese, Chinese and other Asian cooking. There are many varieties of soy sauce that vary in consistency and strength of flavour. Light soy sauce is quite thin and has a saltier flavour than dark soy sauce, which is thicker in consistency and richer. The darkest and richest variety of soy sauce is Indonesian ketjap manis, which is made from black soya beans. soy sauce that is made without wheat and is dark in colour.
Snack sauce:- Snack sauce come with sweet and tangy taste is perfect accompaniment to Indian . Our all time snack sauces can be accompanied with burgers, french fries, pakoda, sandwiche, roll, and many more. Even they add their rich flavour to your snack making it tastier. Not just this, our premium taste sauces are healthy and full of nutrition, which can be enjoyed by both adults and kids.
All our sauces are made from finest quality ingredients that add an authentic taste and flavor to your favourite snack, making it more delicious.
White vinegar:-Vinegar is an aqueous solution of acetic acid and trace chemicals that may include flavorings. Vinegar typically contains 5–20% acetic acid by volume. Usually the acetic acid is produced by the fermentation of ethanol or sugars by acetic acid bacteria.[1] There are many types of vinegar, depending upon the source materials. Vinegar is now mainly used in the culinary arts: as a flavorful, acidic cooking ingredient, or in pickling.
