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In Indian tradition, by roasting the spices, their shelf life and teste were preserved for a long time, the same benefit is there in " Flavoroast ".By roasting coriander and cumin at different temperatures and grinding it through low temperature grinding grinding process, all the properties of the spice remain intact. Due to being roasted, it enhances both the flavor and aroma of the food.You can use Gajanand " Flavroast " to make your daily food tastier, by sprinkling it on buttermilk, khichdy, papad, and also by mixing it in mukhwas.