Dehydrated Vegetables

Sun-dried vegetables for every Pakistani kitchen

Sun-dried vegetables keep for up to a year in the pantry and are ready in minutes. Our green chillies are hand-picked, dried in open sun on raised racks for several days and vacuum sealed the same day, so the heat and aroma stay locked in.

Use them straight from the pack in karahi, daal, salan and haleem, or soak in warm water for chutney, raita and homemade achar. Crushed, they make fresher chilli flakes than anything sold loose.

They are ideal for students in hostels, people living abroad and busy families who want real flavour without daily trips to the sabzi mandi.

Frequently asked questions

How do I rehydrate dried vegetables?

Soak in warm water for 10–15 minutes, or add directly to anything that simmers for 10 minutes or more.

Can I make achar with sun-dried green chilli?

Yes. Soak them, then mix with mustard oil, fennel, nigella seeds, salt and lemon and rest for a day.

How long do they last?

Up to 12 months sealed; use within 6 months of opening.