Tangy, earthy, and packed with rich flavors, Naubahar Keir (Capparis decidua) is a traditional ingredient widely used in Rajasthani cuisine. Known for its slightly sour and bitter taste, this unique berry adds depth and complexity to curries, pickles, and chutneys. Whether dry-roasted, soaked, or cooked in spices, Keir brings an authentic touch to your dishes.

Description:

A prized ingredient in desert cuisine, Keir is known for its ability to enhance flavors with its natural tartness and subtle bitterness. It is often paired with sangri in the famous Rajasthani dish Panchkuta (Ker-Sangri) and is commonly used in pickles for its distinct taste. Beyond its culinary appeal, Keir is also valued in Ayurveda for its digestive and detoxifying properties.

Cooking Uses:

• Rajasthani Curries: A key ingredient in traditional dishes like Ker-Sangri and Panchkuta.
• Pickles & Chutneys: Adds tangy, earthy notes to homemade achaars.>
• Dal & Sabzi Enhancer: Can be added to lentils and dry vegetable preparations for extra flavor.
• Marinades & Spice Mixes: Pairs well with dry spices and mustard oil.

Benefits:

• Supports digestion and gut health.
• Rich in antioxidants and known for its cooling properties.
• Adds an authentic Rajasthani touch to various dishes.

Storage:

Store in an airtight container in a cool, dry place to maintain its natural tartness and flavor. Keep away from moisture for long-lasting freshness.