Fresh Lemon Gondhoraj Laoganma White Vinegar and Balsamic Vinegar
Description
White Vinegar and Balsamic Vinegar
Disodium 5-Inosinate & Disodium 5-Guanylate as flavor enhancers
They are creamy in texture & mainly used in Japanese cuisine
red ripe tomatoes for the signature thick and rich taste of America’s Favorite Ketchup®
soft white flesh
Fresh Lemon Gondhoraj Laoganma White Vinegar and Balsamic VinegarThe leaves of the Gondhoraj lebu has an intense fragrance as well. In fact, they are used to flavour the gondhoraj bhaat, where leaves are layered with the rice. If there are no limes in the garden, the leaves can be used to flavour lentils and pulses Masoor dal or bhaja moong dal.
Exchange/Return Notes
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