Product Guide & Frequently Asked Questions (FAQ)

The main difference lies in their special crinkle cut. Due to the deeper ridges, these chips have a larger surface area, giving them a significantly more stable, crispier texture when fried than smooth chips. Additionally, our in-house spice blend adheres better to the ridges. Regarding spiciness: the chips have a distinctly noticeable, piquant note that goes beyond standard paprika chips but is not extremely fiery. They are therefore ideal as an accompaniment to cool drinks or – our tip – combined with a fresh yogurt dip (Raita) to perfectly balance the spicy kick. Make sure to seal the package airtight after opening to preserve their characteristic crunch.

The main difference lies in the special crinkle cut and the thickness of the slices. Due to the deep ridges, these chips have a larger surface area, allowing the seasoning's flavor to adhere better. Since we have them cut slightly thicker than conventional supermarket chips, they are much more stable and have a harder crunch. This makes them perfect for heavier dips like hummus, yogurt-mint sauces, or thick chutneys, as they don't break as easily when dipped. We use potato varieties with a low sugar content for production so that the chips fry to an even golden-yellow and don't darken. A tip: If you briefly warm the chips in the oven at about 60 degrees, they taste almost like they're fresh out of the fryer.

For an authentic Fesenjan, these walnuts are exactly the right choice. 'Charmagaz' here refers to a particularly high-quality selection, characterized by a light color and a very low content of bitter substances. Since they have a high natural oil content, they are excellent for grinding. If you finely chop the kernels for the sauce and simmer them slowly over low heat, they release exactly the oil that gives the dish its typical dark, creamy consistency. They are also ideal for the classic Persian breakfast (Paneer wa Gerdoo): we recommend soaking the kernels in cold water for about one to two hours before consumption. This makes the thin skin easier to remove, and the kernel tastes almost like it's freshly picked from the tree. After opening, store the package in a cool, tightly sealed place so that the delicate fats do not turn rancid.

These are Shundekhani raisins, prized especially in Afghanistan and Central Asia for their high quality. The light green color and soft texture come from drying the grapes in special clay houses in the shade, rather than in direct sunlight. This prevents the sugar from caramelizing too much, giving them a fresh, almost fruity-sour aroma. You can, of course, eat them as they are, but they unleash their full potential in savory rice dishes like Kabuli Pulao. A tip from our store: Briefly fry the raisins in a little ghee or butter before adding them to the rice. They will puff up slightly and become particularly aromatic. Since they are untreated and seedless, they are also an honest addition to your muesli or Indian sweets like Kheer (rice pudding).

These pistachios are natural, meaning neither roasted nor salted. This makes them ideal for cooking, as they retain their mild, slightly buttery flavor. They are perfect for Persian classics like Sholeh Zard or for sprinkling on Shirini, as they are already shelled, saving you the tedious work of cracking them. Compared to our Iranian varieties, Californian kernels are often a bit larger and more uniformly shaped. A visual tip: If you need a particularly intense green for your decoration, you can blanch the kernels briefly and carefully rub off the thin, brownish outer skin. It's best to store the pistachios in a tightly sealed jar in a cool place to keep the aroma fresh and prevent the natural oils from turning rancid.

The main difference lies in their origin and traditional processing. Our Kabuli Kishmish come directly from Afghanistan and are gently dried there under the intense sun. This gives them a much deeper, almost caramel-like aroma and a firmer texture than industrially processed sultanas. They are also less sticky because they are not post-treated. In Afghan and Persian cuisine, they are the most important ingredient for festive rice dishes like Qabili Palau. A pro tip for cooking: Briefly fry the raisins in a little butter or oil before serving. This makes them plump up, shine beautifully, and unleash their full sweetness. Since they are a purely natural product, we recommend rinsing the raisins briefly under cold water before use to remove any fine residues from the natural drying process.

No, for Kagzi Badam you usually don't need a nutcracker. The name 'Kagzi' is derived from the Persian word for paper, which refers to the extremely thin, soft shell. You can usually break them quite easily with light pressure between your thumb and forefinger. In contrast to the often heavily industrially processed almonds from California, these almonds are gently sun-dried, preserving their full, buttery aroma. A tip from our daily store routine: Soak the kernels in water overnight and peel off the brown skin in the morning. This not only makes them more digestible but is also the traditional way to eat them as an energy source for breakfast. In Persian cuisine, we also like to use them roughly chopped as an elegant topping for rice dishes or sweets like Sholeh Zard.

Chana Dal consists of fried, seasoned chickpea halves and has a medium spiciness. It's noticeably spicy, but not overwhelmingly hot. In addition to classic snacking straight from the bag, it's popular in Indian cuisine for adding texture to dishes. You can use it excellently as a crispy topping for salads, soups, or yogurt raitas. A tip from our store on Steindamm: Mix it with freshly chopped onions, tomatoes, and a little lemon juice for a quick 'Chana Dal Chaat'. Make sure to seal the package airtight after opening to keep the chickpeas crunchy.

Ahmad Ceylon is a classic medium-strength black tea, perfect as a breakfast tea. It has a clear, golden color and the typical brisk aroma characteristic of teas from the high elevations of Sri Lanka. Compared to a robust Assam, it is somewhat finer and less malty. For the perfect taste, use boiling water and let the bag steep for exactly 3 to 5 minutes. If you leave it in the water longer, the tannins will become too prominent, making the tea bitter. We recommend drinking this tea plain or with a splash of lemon to avoid masking its delicate citrus notes. If you like to add milk to your tea, let it steep for 5 minutes so it stands up to the milk.

The abbreviation OPA stands for 'Orange Pekoe A' and denotes the quality grade for particularly large-leaf tea. Unlike finely ground tea bag dust or 'Broken' varieties, these Ahmad tea leaves consist of long, almost intact leaves. This results in a significantly milder, golden-colored infusion with the slightly brisk citrus note typical of Ceylon tea. To fully develop the aroma, you should use boiling water (100°C). Since the leaves are so large, they need a bit more time to unfurl than standard teas – we recommend a steeping time of 5 to 7 minutes. Here at our store on Steindamm, this tea is often purchased for traditional preparation in a samovar or double pot, as it doesn't turn bitter as quickly as finer varieties even when kept warm for longer periods.

Ahmad Ceylon is a classic black tea from the high elevations of Sri Lanka. Compared to a malty Assam, this Ceylon tea is a bit lighter in the cup and has a delicate, almost citrusy note. It does not contain bergamot oil like an Earl Grey, but relies purely on the natural aroma of the tea leaves. Since this is the 100-bag pack, it's ideal for daily use at home or in the office. For optimal taste, pour boiling water (100°C) over one bag. Let it steep for 3 to 5 minutes – at 3 minutes it remains brisk, after 5 minutes it develops a robust strength. It tastes excellent plain, but due to its distinct aroma, it is also stable enough for a splash of milk or a slice of lemon.

This Ahmad Ceylon tea is a classic Broken tea from the high elevations of Sri Lanka. It is characterized by its deep golden color and a slightly brisk citrus note. For the authentic aroma you know from the tea houses here in the district, I recommend preparing it in a double teapot (samovar principle): Add about one heaped teaspoon of loose tea leaves per 250ml to the top pot. Let the tea steep with about 95°C hot water for 5 to 7 minutes, while the pot is kept warm over the steam of the bottom pot. As it is a strong black tea, it goes excellently with a piece of rock candy (Nabat) or two lightly crushed cardamom pods, which you can brew directly with it. Be careful not to pour boiling hot water over the leaves to avoid burning the delicate aromas.

Bamboo Tree coconut water is extracted from young, green coconuts and contains no added industrial sugar – the subtle sweetness is purely natural. Its taste is very close to that of the fresh fruit, making it an ideal isotonic drink. In our store on Steindamm, we often recommend it to customers for cooking too: if you're preparing a Thai curry and want a slightly lighter or more liquid consistency, this coconut water is the perfect choice for deglazing. It combines better with coconut milk than plain tap water and intensifies the aroma without making the dish heavy. Since this is the 1-liter bulk pack, be sure to store any leftovers in the refrigerator and consume them within two to three days.

The Ahmad Ceylon Tea in the 500g pack is a true classic here in Steindamm. Unlike the fine 'dust' found in tea bags, you have whole, high-quality leaves from Sri Lanka here, which develop a clear, reddish-golden color and a brisk aroma. For an authentic taste, we recommend the oriental preparation method: Take about two heaped tablespoons of tea per liter of water. Briefly rinse the dry leaves in the pot with some warm water to remove any dust. Then pour boiling water over them and let the tea steep for at least 7 to 10 minutes – ideally on a warming plate or a teapot warmer, so it stays hot but doesn't become bitter. If you like it like our regular customers, add one or two crushed cardamom pods when pouring. This goes excellently with the delicate, tart note of Ceylon tea.

Ahmad's loose Ceylon tea consists of higher quality leaves from the high elevations of Sri Lanka than standard bagged tea. While bags often contain only fine tea dust (fannings), this loose tea offers a more complex aroma with the typical brisk citrus note for which Ceylon teas are known. To prepare it perfectly, I recommend: Briefly warm your pot with hot water. For each cup, use one heaped teaspoon (approx. 2g). It's important that the water is really boiling (100°C) when you pour it. Let the tea steep for exactly 3 to 5 minutes – no longer, otherwise the tannins will dominate and it will become bitter. The tea has a strong, reddish-golden color and tastes excellent plain, but its structure also holds up very well to a dash of milk or a slice of lemon.

Ahmad's Ceylon Tea comes from the high elevations of Sri Lanka and is characterized by its light, golden color and a distinct, almost citrusy aroma. Compared to robust Assam blends, it is somewhat finer and brisker in taste. Since it comes in individually wrapped bags, portioning is easy: Use one bag per cup and pour boiling water (100 °C) over it. The ideal steeping time is between 3 and 5 minutes. If you want to drink the tea plain or with lemon, 3 minutes is usually sufficient. For enjoyment with milk and sugar, we recommend the full 5 minutes so that the tea develops enough body not to be overpowered.

Do Ghazal Earl Grey is a true classic in our shop. It is a loose Ceylon black tea from Sri Lanka, refined with bergamot oil. Compared to finely ground teabags from the supermarket, this loose tea is significantly stronger and more economical, as the coarse leaves release their aroma in a more controlled manner. For preparation, we recommend about one heaped teaspoon per cup. It is important that the water is really boiling when pouring. Let the tea steep for exactly 3 to 5 minutes. If you leave the leaves in the water longer, the tannins will come to the fore too strongly, which will mask the fine citrus note of the bergamot. A tip for authentic enjoyment: Many of our customers prepare the tea in a samovar or using the 'pot-on-pot' method. This involves letting a strong tea concentrate steep on the heat at the top and only diluting it with hot water in the glass when serving. This results in the typical bright, coppery red color and a very clear taste.

Wagh Bakri Masala Chai is a ready-made blend that already contains the seven most important spices: cardamom, ginger, cloves, black pepper, cinnamon, nutmeg, and Piper Longum. So you don't need to grind your own spices. Important for the taste is the preparation: This tea is a CTC (Crush, Tear, Curl) black tea and should not just be steeped like a conventional tea. Add a heaped teaspoon per cup directly to a mixture of two-thirds water and one-third milk (or an oat alternative). Let the mixture come to a boil at least two to three times in the pot and add enough sugar or jaggery. Only by cooking do the essential oils of ginger and cardamom truly combine with the strong tea leaves, giving you the typical creaminess and spiciness you know from India.

Ahmad Tea Cardamom is based on a strong Ceylon leaf blend, balanced with a distinct but natural cardamom aroma. For the best result – as we often recommend here at Steindamm – you should not shock the loose tea with bubbling boiling water, but let the water stand for about a minute after boiling (approx. 90-95°C). The optimal brewing time is 5 to 7 minutes. Since it is a 500g bulk pack, it is ideal for daily use in a samovar or a double teapot, as the aroma remains stable even with prolonged warming and the tea does not quickly turn bitter. If you want to serve the tea Persian style, add a small piece of rock candy (Nabat) to the pot when brewing to round off the spicy cardamom note.

Tapal Danedar is the most famous black tea from Pakistan. 'Danedar' translates to 'granular' and refers to its special leaf structure. Unlike fine-leaf teas, this one is processed into small, firm pellets using the CTC (Crush, Tear, Curl) method. The result is an extremely strong, malty tea that quickly releases color and aroma. While classic Ceylon often tastes floral or citrusy, Danedar is much more robust and tart. It was specifically developed to be drunk with plenty of milk and sugar. My tip for preparation: Boil the tea directly in a mixture of water and milk (Doodh Patti style) instead of just pouring hot water over it. Add two crushed cardamom pods to the pot to bring out the full aroma.

Wagh Bakri is a classic CTC (Crush, Tear, Curl) tea from Gujarat, specially developed for preparing strong Indian chai. Unlike fine leaf teas, these tea granules are very rich in extract and retain their intense, malty aroma, even when boiled directly with milk and sugar. For an authentic cup, we recommend: Bring about 150ml of water to a boil with spices like fresh ginger or cardamom, add a heaped teaspoon of Wagh Bakri and let it bubble for 2-3 minutes. Only then add 100ml of whole milk and let it come to a boil again briefly. Drunk plain, this tea is very tart and strong, which is why we primarily recommend it for preparation with milk here in the shop. The 1kg pack is the most common size for families, as the tea is very economical.

The main difference from classic German whipping cream is the consistency and the type of use. Nestlé Cream (often known as 'Qishta' in Arab cuisine) is a sterilized product with a fat content of about 23%. It is naturally very thick and creamy, almost like a firm cream. Unlike liquid cream, it is not whipped. We primarily recommend it as a filling for oriental sweets like Kunafa or Qatayef. A tip from our shop at Steindamm: Put the can in the refrigerator for a few hours before opening, then the texture will be even firmer. It also tastes excellent pure with fresh fruit, refined with a little honey and chopped pistachios, or as a creamy addition to sauces if you want a rich texture without long reduction.

Kingzest Teriyaki Sauce has a rather syrupy, thick consistency, which clearly distinguishes it from classic soy sauce. It is specifically designed to stick to food during frying or grilling and form a shiny, sweet-salty layer (the typical 'teri' glaze). This works particularly well with chicken yakitori or salmon fillet. Important for preparation: Since the sauce has a high sugar content, you should only add it in the last two to three minutes of cooking or brush the meat with it. This way, the sauce caramelizes perfectly without becoming bitter or burning due to prolonged heat exposure. The 200ml bottle is also ideal for occasional cooks, as it keeps well in the refrigerator after opening and can be used up fresh.

For optimal results, mix a 10g sachet of the powder with approximately 40 ml of lukewarm water to form a smooth, creamy paste. Apply the mixture immediately to dry hair, preferably with a dyeing brush from the roots. While the manufacturer often specifies 30 minutes, for a high percentage of grey hair, we recommend a processing time of about 45 to 60 minutes so that the herbal components like Amla and Hibiscus can develop their full coverage. Important to know: Since henna reacts to the natural hair structure, 'Natural Brown' on grey hair usually turns out slightly lighter than on dark hair. After the time, rinse the paste thoroughly with water only and ideally avoid shampoo for 24 hours, as the color still oxidizes slightly in the air and darkens. Be sure to wear gloves, as the pigments can quickly stain the skin.

Schani Chapattis are already pre-baked, so proper reheating is crucial for their texture. Heat a pan or a tawa without oil over medium heat. Place the flatbread in it and flip it after about 30 to 45 seconds, as soon as it forms slight bubbles and warms up. To keep them really soft, you should immediately brush each finished roti with a little ghee or butter and stack them in a clean kitchen towel. This keeps the moisture in the bread. This pack of 15 consists of classic whole wheat flour (Atta) and water, entirely without yeast. They pair perfectly with lentil dishes (Dal) or meat curries. If you don't use all 15 at once, you can easily store them in the refrigerator or even freeze them – just make sure to seal the pack airtight again afterwards so the dough doesn't become brittle.

When buying, pay particular attention to the weight and the sound: a fresh coconut must feel heavy and slosh distinctly with water when shaken. If it doesn't gurgle, it's usually too old and the flesh inside is dry. To open it at home, find the three dark spots (the 'eyes') at the top. One of them is always soft enough to pierce with a clean screwdriver or a sharp knife. First, pour the coconut water through this hole into a glass. Then, firmly tap all around the 'equator line' of the nut with the back of a heavy knife or a hammer until the shell cleanly cracks open. The fresh flesh can then be pried out with a sturdy knife. It's excellent for grating for authentic South Indian chutneys or as a base for a Kerala-style Thoran.

No, you can skip the additional roasting with this product. The wheat noodles are already factory-roasted to a golden brown, which gives them their typical nutty aroma and saves time. For a classic Indian or Pakistani milk pudding (Sheer Khurma or Seviyan Kheer), we recommend using about 1.5 to 2 liters of whole milk for the entire 150g pack. It's best to break the noodles into smaller pieces while still in the sealed pack. Once the milk boils with sugar and a little cardamom, add the vermicelli. The cooking time is very short – they will be soft after just 3 to 5 minutes. Since the fine thread noodles absorb liquid even after cooking, the dessert will become significantly firmer as it cools. If you prefer it more liquid, simply use a little less noodles or more milk.

Vatika Henna in Natural Brown is a proven solution to effectively cover grey hair without stressing the hair structure as much as purely chemical dyes. The 60g pack contains 6 individual sachets of 10g each. For short hair, one sachet is usually sufficient; for longer hair, you should use two to three. Mix the powder in a bowl with about 40 ml of water per sachet until a smooth, creamy paste is formed. Apply the mixture immediately to dry hair with a dyeing brush and let it act for 30 minutes. An important tip for the best result: Wash the hair thoroughly before application, but do not use conditioner or hair oil, as the color pigments will adhere less well otherwise. After the processing time, rinse the hair with lukewarm water until the water runs completely clear. Since henna reacts individually to every hair type, we recommend a test strand beforehand for chemically treated hair.

This jackfruit from Heera is exactly the right choice for savory dishes. It is the young, unripe fruit in brine, not the sweet variety in syrup. Its fibrous texture makes it an excellent meat substitute for vegan pulled pork or Indian curries like 'Kathal Masala'. A kitchen tip: Rinse the jackfruit pieces thoroughly under cold water after draining to remove the slight acidity of the brine. If you flatten or remove the hard tips of the pieces a little, the fibers will absorb the marinade even better. The 540g can has a drained weight of approx. 280g, which is usually just enough for a meal for two people.

Ahmed's Mixed Pickle has a decent, but for Indian standards, medium level of spiciness. It's a classic combination of mango pieces, carrots, limes, and green chilies, pickled in a spicy brine of sunflower oil and spices like mustard seeds, fenugreek, and fennel. An important note on texture: the mango pieces often still contain parts of the hard core – this is traditional, so the fruit doesn't become too soft when pickled. So be a little careful when chewing. We particularly recommend the pickle with dry dishes like Aloo Paratha (stuffed flatbread) or simply as a spicy contrast to a mild Dal Chawal (lentils with rice). Make sure to always use a clean, dry spoon so that no moisture gets into the jar, otherwise the pickle will spoil despite the preserving oil.

Yes, exactly. These are the classic Thai eggplants (Makheur Pro), which are indispensable for an authentic Green or Red Curry. Unlike large purple eggplants, these remain firm to the bite when cooked and bring a slightly tart note. An important tip for preparation: Cut off the stems and quarter or halve the fruits just before use. Since the light flesh turns brown extremely quickly in the air, you should immediately place the cut pieces in a bowl of cold salt water. Add the eggplants to the simmering curry only in the last 5 to 8 minutes. They are ready when they become slightly translucent but still offer some resistance at the core. The skin is thin and always eaten with the eggplant.

NC Pottage Macaroni is more robust than classic Italian durum wheat pasta because it's specifically designed for cooking in thick sauces and stews (pottage). It retains its shape and bite, even when left in liquid for a bit longer. For the best result, cook it in plenty of salted water for about 8 to 10 minutes until al dente. If you're cooking it directly in a tomato sauce or a Jollof dish, add it only during the last 6 minutes of cooking time. This way, it perfectly absorbs the flavor of the spices without becoming too mushy. A small dash of oil in the cooking water also prevents this variety from sticking together if you want to use it for stir-fries with meat or vegetables.

Unlike classic dessert bananas, you should never eat plantains raw, as they are very starchy and difficult to digest when uncooked. The difference lies purely in their ripeness: Green plantains are unripe and taste rather neutral to savory, almost like a firm-cooking potato. We recommend them ideally for savory dishes like 'Tostones' or 'Patacones.' To prepare, slice them thickly, fry them briefly, flatten them, and then fry them a second time until crispy. Yellow plantains (which often can have black spots) are significantly riper and sweeter. These are perfect for frying in butter or oil, as their sugar caramelizes. A small tip for preparing the green variety: The skin is very firm. Cut off the ends, score the skin lengthwise two to three times deeply, and then carefully lift it off with the back of a knife. When buying them in the store, pay attention: Yellow plantains ripen quickly at room temperature at home, while green ones stay firm longer.

Ahmed Foods' Mix Pickle is a true classic from Pakistan and is more robustly savory than extremely spicy. It contains a mix of mango pieces, carrots, limes, green chilies, and garlic, pickled in an aromatic base of rapeseed oil, mustard seeds, fenugreek, and fennel. An important tip for preserving the 1kg size: Be meticulously careful to always use a clean and absolutely dry spoon. If moisture or food residue gets into the jar, the pickle will spoil quickly despite the preserving oil. After opening, store the jar in a cool, dark place (the refrigerator is ideal, but not strictly necessary as long as it stays cool). It tastes excellent as a spicy side dish to yellow dal with rice or to give a simple cheese sandwich an Indian twist.

TRS Hot Madras Curry Powder is significantly spicier than typical curry powder from conventional supermarkets, as it contains a higher proportion of ground chilies. The base consists of coriander, turmeric, mustard flour, cumin, and fenugreek, which gives the blend its characteristic earthy and spicy aroma. An important tip for preparation: Don't just add the powder directly to liquid. Instead, briefly roast it with onions, garlic, and ginger in hot oil or ghee (this is called 'sautéing'). This releases the fat-soluble aromatic compounds, and the spices develop their full depth without tasting powdery. The 400g pack is very economical; it's best to store the powder in a dark, airtight container so that the essential oils and spiciness are preserved for months.

The Hot Madras Curry Powder is significantly spicier than the mild variety, as the proportion of dried red chili is higher here. It offers a powerful spiciness that is clearly noticeable but doesn't completely overpower the aromas of coriander, turmeric, and cumin. This 400g pack is a true standard in Indian cuisine, especially for meat curries or hearty lentil dishes (dals). My tip for the best flavor: Briefly roast the powder in hot ghee or oil right after you've sautéed onions and garlic. This releases the fat-soluble aromatic compounds of the spices and provides the typical depth in the curry. Since the 400g quantity is quite generous, you should transfer the powder into a tightly sealing jar after opening and store it in a dark place so that the essential oils do not evaporate.

Our premium almond kernels (Badam) are of high quality and have a sweet, mild aroma without bitterness. They are suitable both as a healthy snack and excellent for cooking. For Indian desserts like Kheer or Gajar Ka Halwa, we recommend soaking the almonds in water overnight. Afterwards, the brown skin can be easily removed with your fingers. If you're short on time, you can also blanch them in hot water for about 10 minutes. Here in the store on Steindamm, customers often use them for homemade almond milk or finely sliced as a topping for festive Biryani. Since they are unroasted and unsalted, they retain their full nutritional profile and natural, firm bite.

The 50g packet of Shan Paya is precisely portioned for about 1.5 to 2 kg of meat (including bones/hooves). The mix already contains salt, red chili, turmeric, garlic, and paprika, so you typically won't need to add extra salt. An important note for preparation: Paya is a dish that relies on the gelatin from the bones. We recommend simmering the meat for 6 to 8 hours over very low heat or using a pressure cooker for about 45 to 60 minutes to ensure the meat becomes melt-in-your-mouth tender. For an authentic aroma, just before serving, garnish with fresh, finely sliced ginger, green chilies, and fresh coriander. A squeeze of lemon directly in the bowl perfectly complements the rich sauce.

No, unlike whole green mung beans or chickpeas, this yellow, split mung dal does not need to be soaked for hours. It is sufficient to rinse the lentils thoroughly in a sieve under running water until the water runs clear. In a regular pot, the dal will be cooked in about 15 to 20 minutes. If you want a very creamy consistency for a classic Dal Tadka or a Kitchari, simply let it simmer for 5 minutes longer until the lentils slightly disintegrate. An important note for preparation: Only salt the water at the very end, otherwise the lentils will take longer to soften. For the typical aroma, we recommend adding a pinch of turmeric and a piece of fresh ginger during cooking.

MDH Pakora Masala is a balanced spice blend of coriander, cumin, chili, and amchur (dried mango), which gives your pakoras their typical seasoning. For preparation, mix about 1 to 2 tablespoons of the masala with 200g of chickpea flour (besan). To achieve the perfect consistency, gradually stir in water until a thick batter forms that adheres well to the vegetable pieces. Since the mixture already contains salt and acidifying agents like pomegranate seeds, additional seasoning is usually not necessary. A tip for texture: If you lightly rub the vegetables (such as onion strips or cauliflower) with some masala and let them sit for 5 minutes before adding the batter, the coating will adhere much better during frying.

Fresh coriander is quite delicate, but it will keep in the refrigerator for about 5 to 7 days if you place the bunch in a glass with a little water, like cut flowers, and loosely cover it with a bag. Only wash the herbs shortly before use, as moisture makes the leaves soggy faster. An important tip for cooking: definitely use the stems too. They often contain more aroma than the leaves themselves. Finely chopped, they add a deep flavor to curries, dals, or marinades, while the tender leaves should be sprinkled over the dish as a fresh finish right at the end. Our bunches here at Steindamm are delivered fresh daily and are significantly more aromatic and robust than the typical potted herbs from conventional supermarkets.

For our Toor Dal (yellow split pigeon peas), we recommend thoroughly washing the lentils in a sieve beforehand until the water runs clear. Soaking for about 30 to 60 minutes is not a must, but it significantly shortens the cooking time and ensures that the lentils soften more evenly. In a regular pot, they take about 35 to 45 minutes, while in a pressure cooker, they are ready after 10 to 12 minutes. An important note for preparation: Only add salt at the very end, once the lentils are already soft, as otherwise they can remain tough. For the authentic taste from our kitchen on Steindamm, we recommend adding a 'Tadka' (tempering) of ghee, cumin, garlic, and a pinch of asafoetida over the finished dal at the end.

The main difference lies in the 'Sela' process: The rice is steamed while still in its husk and only then hulled (parboiled). This makes the grain significantly more robust and nutrient-rich than classic white Basmati. While normal Basmati is rather soft and breaks easily, Aahu Barah Sela remains extremely granular, firm to the bite, and practically never sticks – ideal for elaborate dishes like Biryani or Afghan Kabuli Palaw. Important for preparation: Sela rice needs time. You must soak it in lukewarm water for at least 2 to 3 hours so that it reaches its full length when cooked. It's best to then cook it in plenty of salted water (similar to pasta) for about 8 to 10 minutes until al dente, drain it, and then let it steam through at low heat in the pot. This way, you get perfect, long, and individually separating grains.

The crucial difference lies in the milling process. Aashirvaad Atta is finely ground in traditional stone mills (Chakki) so that while the valuable bran is preserved, the flour's texture is still extremely smooth. German whole wheat flour (like Type 1600) is often coarser, causing flatbreads to become hard or brittle more quickly. Due to its fine milling, this Atta can absorb significantly more water, which keeps chapatis, rotis, or parathas elastic – even when they cool down. A tip from our daily store experience: Knead the dough with lukewarm water and always let it rest, covered, for 20 to 30 minutes before rolling it out. This allows the gluten to relax and the flatbreads to puff up perfectly in the pan (Tawa).

Nadi Aahu Barah is a Sela rice, which means it has been steam-treated in the husk after harvesting (parboiled process). This makes the grain significantly more robust than normal white Basmati. It doesn't break as easily and hardly sticks at all when cooked, which is why it's the gold standard for Afghan and Persian festive dishes. For the best result, you should first wash the rice until the water runs absolutely clear. Very important: Then soak it in lukewarm salted water for at least 2 to 3 hours – only then will the grains reach their maximum length. Cook the rice in plenty of boiling water like pasta for approx. 8-10 minutes, drain it, and then steam it over low heat (with a kitchen towel under the lid) for another 15-20 minutes. This way, each grain remains separate and firm to the bite, even if you combine it with meat and a lot of sauce.

The crucial difference lies in the pre-treatment: this flour from Annam has already been steamed and gently roasted. This saves you a lot of work, as many South Indian recipes require this step to achieve the right texture and a slightly nutty aroma. It is the ideal base for specialties like Idiyappam (rice noodles), Puttu, or crispy snacks like Murukku and Seedai. An important tip for processing: Since the flour is already roasted, it almost always requires boiling hot water for dough preparation. Only then is the starch properly activated and the dough smooth enough to be pressed through a machine or shaped without tearing. For standard applications like thickening sauces or general baking, we recommend unroasted rice flour; however, for authentic Indian breakfast dishes, this roasted variety is indispensable.

Heera Singoda Flour is made from dried and ground water chestnuts and is naturally completely gluten-free. In Indian cuisine, it is traditionally used during fasting periods (Vrat), for example during Navratri, as it is not considered a grain. It has a slightly nutty, subtly sweet taste. Since the flour lacks gluten, you cannot simply use it 1:1 like wheat flour for baking bread. If you want to make flatbreads like 'Singode ki Puri' from it, it's best to mix a cooked, mashed potato into the dough to give it the necessary binding. Alternatively, it is very suitable as a coating for vegetables or for thickening sauces and desserts like Halwa.

TRS Gram Flour (Besan) is made from 100% ground chana dal chickpeas and is naturally gluten-free. It is significantly finer than the coarse chickpea flour often found in health food stores, making it ideal for Indian cuisine. To avoid lumps, always sift the flour before use. When mixing pakora batter or chilla (savory pancakes), add water gradually and whisk until smooth before adding the remaining liquid. A tip for texture: if you're using the flour for sweets like Besan Ladoo, dry roast it over medium heat until a nutty aroma develops – but stay attentive as its fine texture means it can burn quickly. The 2kg pack is very economical; store the remainder in an airtight, dark place to prevent the flour from becoming rancid.

The main difference lies in texture and aroma: while basmati rice tends to stay dry and grainy, Thai jasmine rice has a slightly sticky consistency and a natural, floral scent. This 4.5kg bag from Royal is a premium long-grain rice, ideal for Thai curries or stir-fries as it absorbs sauces very well. To prevent it from becoming too soft, always wash the rice thoroughly two to three times before cooking until the water is almost clear – this removes excess starch. For the absorption method, we recommend a ratio of 1 part rice to 1.5 parts water. After about 15 minutes of cooking, be sure to let the rice rest for another 10 minutes with the lid closed and no heat. This ensures that the grains finish cooking without falling apart.

The main difference is in the flour: 'Atta' is the Indian word for whole wheat flour. Unlike classic Maggi noodles, which are made from refined wheat flour (maida), Atta Noodles are richer in fiber and more filling. The texture is slightly firmer, and the whole grain gives them a subtly nuttier flavor. This 290g pack also includes the typical 'Masala' spice mix, which already contains dried vegetable pieces like peas and carrots. A tip for preparation: use exactly 225ml of water per noodle block. Bring the water and spice mix to a boil before adding the noodles. For an authentic experience like in India, I recommend adding some fresh chilies or a squeeze of lime at the end. Be careful not to overcook the noodles so they retain their bite.

Orders received by 12:00 PM are usually prepared on the same day. Delivery time is 1–3 business days within Germany. For Hamburg addresses, next-day delivery is often possible.

Yes, Sairas delivers throughout Germany. All online shop orders are sent by courier, regardless of whether the delivery address is in Hamburg, Munich, Berlin, or another federal state.

Current shipping costs and the free delivery threshold are specified in the order process and may vary depending on the promotional period. Please check the current status directly in your shopping cart.

Yes, pick-up is possible at our store at Steindamm 32, 20099 Hamburg. Please contact us by phone or email beforehand so we can prepare your order.

If a product is no longer available after your order, we will fully refund the corresponding amount. The refund will appear in your account within 2–3 business days. We will inform you of the change by email.

Fresh products are carefully packaged and, where necessary, secured with cooling elements or insulating packaging materials. Due to perishability, we ask that any quality issues be reported with a photo within 24 hours of delivery.

In the Sairas online shop, you can pay by credit card (Visa, Mastercard), PayPal, Sofortüberweisung, and other common payment methods. All available options will be securely displayed during the order process.

Changes are possible as long as the order has not yet been shipped. Please contact us as soon as possible by email at info@sairas.de or by phone so we can adjust the order before processing.

Our store is located at Steindamm 32, 20099 Hamburg, in the St. Georg district. You can easily reach us by subway (Hauptbahnhof Nord station) or bus. Parking is available in the vicinity.

Our current opening hours can be found on the contact page of our website and in our Google Business listing. Hours may vary on special occasions or holidays.

Sairas specializes in Indian, Persian, Arabic, and Asian foods, offering a range of over 600 products – many of which are hard to find elsewhere. These include fresh Persian dates, original Basmati rice varieties, authentic spice blends, and seasonal specialties directly from their countries of origin.

Yes, we carry a selection of authentic Persian products, including pomegranate syrup, rose water, barberries (Zereshk), various dried fruits such as Mazafati dates, and Persian tea and herbal blends.

Yes, Sairas is active on Instagram and other social platforms. There we regularly post updates on new products, seasonal offers, and promotions. You can find our profiles via the links in the website footer.

Among the most popular Persian products in our range are barberries (Zereshk), pomegranate seeds, rose water, kashk (fermented whey), dried limes (Limu Omani), saffron, Sekanjabin syrup, and various types of Persian dried fruits like Mazafati dates and Shundekhani raisins.

Kashk is a traditional Persian whey product with a sour, creamy taste. It is mainly used as a topping for the popular dish Kashk-e Bademjan (eggplant dip), but can also be used as a base for sauces or to enrich soups and stews.

Sekanjabin is a traditional Persian drink syrup made from vinegar, sugar, and mint. It is served diluted with water as a refreshing summer drink or used as a dip for romaine lettuce – a classic Persian combination.

High-quality saffron is characterized by intense red threads (stigmas), a strong aroma, and a deep golden-yellow color when brewed. At Sairas, we stock authentic Persian saffron. When buying, make sure the threads are dry, unbroken, and uniformly colored.

Mazafati dates are a Persian fresh date variety from the Bam region in Iran. They are characterized by a soft, moist texture, a deep, caramel-like taste, and a high fruit flesh content. Compared to dried Medjool dates, they are more delicate and less sweet.

Our range includes Persian raisins (Kishmish) in various varieties, mulberries (white and black), barberries (Zereshk), dates, and dried figs and apricots from controlled cultivation.

Depending on the season and availability, we offer fresh products such as various chili varieties, plantains, jackfruit, coconuts, Asian eggplants, fresh coriander, and seasonal specialties. The selection changes regularly – for current availability, we recommend checking the corresponding category on the website.

We source fresh products as close to the delivery day as possible to ensure optimal quality. Due to the short shelf life of fresh products, we ask that any quality deficiencies be reported with photos via email within 24 hours of delivery.

A fresh coconut sounds liquid when shaken – the coconut water should be clearly audible. To open it, first pierce one of the three "eyes" with a sharp object, pour out the water, and then tap around the shell with a hammer at its widest point.

Green plantains are unripe and excellent for savory dishes – for example, fried, boiled, or in curries. Yellow plantains are riper, slightly sweeter, and better suited for baking or as an accompaniment to sweet dishes. Neither type is suitable for raw consumption.

Fresh coriander is available seasonally. If it is listed in the shop, it will be freshly packed and delivered as quickly as possible. To maintain freshness, you should place it in a glass of water after delivery or wrap it in damp paper and store it in the refrigerator.

Chana Dal are split and skinned Bengal gram (a type of chickpea) and differ from regular chickpeas in both consistency and taste. They are smaller, yellowish, and have a nuttier flavor. Chana Dal is often used for Indian dal dishes, as a snack (fried Chana Dal), or as a flour base (Besan).

Most whole legumes like chickpeas, rajma (red kidney beans), and chana should be soaked for 6–12 hours. Dal varieties (split, skinned lentils) like Toor Dal, Moong Dal, or Chana Dal generally do not require soaking and can be cooked directly.

Urad Dal (black lentils, skinned and split) is a versatile legume. It is the base for Idli, Dosa, and Vada (made from fermented batter), as well as for the North Indian Dal Makhani. Black Urad Dal (Sabut Urad) is used for Dal Makhani, while the white (skinned) is used for batters and soups.

Besan is fine flour made from ground Bengal gram (Chana Dal). It is naturally gluten-free and can be used as a flour substitute in pakora batter, for flatbreads (Missi Roti), and as a thickener in sauces. Note that it has a slight inherent flavor that is noticeable when baking.

Basmati rice is a long-grain, aromatic rice that becomes loose and fluffy after cooking. Sela rice (Parboiled Basmati) has been steam-treated before husking, making it firmer in consistency, more al dente, and particularly suitable for dishes like Kabuli Palaw or Biryani, as the grains do not stick together during cooking.

Spices should be stored in airtight containers in a cool, dry place away from light. Direct sunlight and moisture accelerate the loss of aroma. Ground spices retain their quality for about 1-2 years, while whole spices (like cumin, cardamom) can last up to 3-4 years.

Atta is whole wheat durum flour, which is ground finer than German wholemeal flour. It contains more gluten, making the dough smoother and more elastic – ideal for chapatis, rotis, and parathas. German wholemeal flour has a coarser texture and produces denser, less elastic flatbreads.

Sairas is one of the leading online shops for Indian and Asian groceries in Germany. You can conveniently order spices, legumes, rice, chutneys, snacks, flour, and fresh produce online and have them delivered to your home throughout Germany. Our assortment includes over 600 authentic products from well-known brands such as Haldirams, TRS, Shan, MTR, and many more.

Sairas carries one of the most extensive selections of Persian groceries in Germany – including Mazafati dates, Persian raisins (Kishmish), barberries (Zereshk), pomegranate syrup, rose water, Sekanjabin syrup, Persian saffron, as well as dried fruits and nuts from Iran. All products are delivered directly from our warehouse in Hamburg.

Yes. Sairas sources its products directly from established importers and wholesalers specializing in Indian, Persian, and Asian foods. The goods comply with EU food standards and are approved for the German market.

In addition to Indian and Persian products, Sairas also carries selected items from the Arab and Turkish regions – including spice blends, teas, dried fruits, nuts, and sweets. The assortment is regularly expanded.

The majority of Sairas' assortment is suitable for vegetarians or vegans – including legumes, rice, flours, spices, dried fruits, nuts, teas, and many ready-mixes. Products with animal ingredients are appropriately labeled.

Yes, you can specify a different delivery address when ordering to send products directly as a gift. For special occasions, we recommend our Dried Fruits & Nuts Combo Pack or an individual selection from the assortment.

Sairas offers a wide selection of Persian dried fruits: Shundekhani raisins (green Kandahar Kishmish), red Kabuli raisins, white and black mulberries, dried figs, barberries (Zereshk), Mazafati dates, as well as apricots and mixed dried fruit blends. The quality comes from controlled cultivation areas in Iran and Afghanistan.

Among the most popular Persian dried fruits are Mazafati dates (soft, caramel-like, from Bam/Iran), Shundekhani raisins (light green, seedless, intensely sweet), white mulberries (mild, nutty), and barberries (Zereshk), which are indispensable for Persian rice dishes like Zereshk Polow. All these products are available at Sairas.

White mulberries (Morus alba) are dried fruits of the white mulberry tree. They contain natural sugar, fiber, vitamin C, and resveratrol. Unlike black mulberries, they have a milder, slightly sweet taste. In Persian cuisine, they are used as a snack, in muesli, or as a topping.

Zereshk are dried barberries – small, ruby-red berries with a characteristic tart taste. In Persian cuisine, they are the classic accompaniment for Zereshk Polow (rice with chicken), where they are sautéed in butter and added over saffron rice. They provide vitamin C and antioxidants.

Persian and Californian pistachios differ in variety, taste, and use. Persian pistachios are generally smaller, have a more intense aroma, and a higher fat content – ideal for Persian desserts and sweets. Californian pistachios are larger, milder, and often roasted and salted, popular as a snack. Both are available at Sairas.

Persian dried fruits should be stored in airtight containers in a cool, dry place away from light. In the refrigerator (4–8°C), their shelf life is significantly extended. Products particularly sensitive to moisture, such as mulberries or dates, should be consumed quickly after opening.

Persian dried fruits and nuts are popular and high-quality souvenirs – especially the combo pack of raisins, walnuts, pistachios, almonds, and cashews. It is excellent as a gift for Christmas, Eid, Nowruz, or other occasions and can be delivered directly to a different address as a gift.

Shilajit is a natural resin extracted from rock crevices in the Himalayas. It forms over millennia through the decomposition of plant matter and contains fulvic acid, humic acid, and over 80 minerals. In Ayurvedic and Persian medicine, Shilajit is traditionally used to support energy, vitality, and general well-being.

Shilajit resin is the natural, highly concentrated form and is considered more potent. It is dissolved in small amounts (pea-sized) in warm water. Shilajit gummies are a practical alternative for on-the-go – with a fixed dosage (1000 mg) and a more pleasant taste. Nutriamour offers both variants.

Dissolve a pea-sized amount of Shilajit resin (approx. 300–500 mg) in a glass of warm water, tea, or milk. It is best to drink it in the morning on an empty stomach or before exercise. Start with a smaller amount and gradually increase the dose to check tolerance.

Nutriamour Shilajit resin comes from Nepal (Himalayas) and is laboratory tested in Germany for heavy metals and purity. It is approved for the German market and complies with EU food safety standards. Nutriamour Shilajit Gummies also contain vitamins C, B6, and B12.

Nutriamour's Shilajit Gummies (1000 mg) are suitable for adults who want to take Shilajit conveniently and in a dosed form – without the intense inherent taste of the resin. They also contain vitamins C, B6, and B12. Pregnant women, nursing mothers, and individuals with pre-existing medical conditions should consult a doctor before use.

Nutriamour Shilajit – both the Himalayan resin and the Shilajit Gummies – are available directly online at Sairas and delivered throughout Germany. Sairas is an authorized retailer of Nutriamour products.