Just Organik
Just Organik Rajma Chitra (Joshimath) - 500 gm
| More Information | |
|---|---|
| Country of Origin | India |
| Name of Manufacturer / Marketer | Treta Agro Private Limited |
| Address of Manufacturer / Marketer | 39-B, ANAND BHAWAN ROAD, AYA NAGAR, NEW DELHI-110047, India |
What is Just Organik Rajma Chitra (Joshimath)?
Being Organic, our Rajma Chitra is free from any chemical or pesticide Organic Rajma (Kidney Beans) Chitra (that means white speckles on its skin) comes from Joshimath region near Badrinath in Uttarakhand which is home to more than 300 varieties of Rajma. It is high in fiber and subtle in taste which when cooked with the perfect blend of spices gives a relishable, unforgettable taste.
Why Choose Just Organik Rajma Chitra (Joshimath)?
There are several reasons to choose Just Organik Rajma Chitra (Joshimath):
- 100% Organic
- No GMO, No Chemicals, No Pesticides
- Verified Farmers
- India Organic, USDA, EU Certified
What are the key ingredients present in Just Organik Rajma Chitra (Joshimath)?
Organic Kidney Beans
What are the benefits of Just Organik Rajma Chitra (Joshimath)?
Kidney Beans are considered rich in fiber which helps lower blood cholesterol level.
The high fiber content is also known to prevent blood sugar levels from rising rapidly after meals.
Besides, The beans are also a good source of protein and other nutrients
How to consume Just Organik Rajma Chitra (Joshimath)?
Soak it and cook to get the delectable taste of organic Rajma. Boiled Rajma can be used in salad as well.
Frequently Asked Questions for Just Organik Rajma Chitra (Joshimath)
1. Where is this sourced from?
It is sourced from the Joshimath Region in Uttarakhand. The region is located 30 Kms. before the famous Badrinath Temple and is known for its serene and pure environment.
2. Does it take longer to prepare?
Sourced from hills, Rajma Chitra (Joshimath) is softer and cooks comparably faster than other Rajma available in the market.
3. Why is it leaving colour on soaking?
It is perfectly fine for Rajma Joshimath to leave color on soaking. Since it is sourced from hills, it’s more on the softer side and leaves the natural pigment present in it on soaking. In fact, after washing you can soak and cook the rajma in the same water.