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Rated 4.7 out of 5 stars
38 Reviews
Tarka Oil
South Asian Chili Crisp made with spices, ghee, and grapeseed oil.
Tarka is truly a work of art. This flavorful saucy condiment instantly enhances the flavor of any savory dish you add it to. All you have to do is temper the dry spices into the hot ghee, wait for a sizzle, and use it as a topping on anything your heart desires. Pair this with Paro lentils, pizza, pasta - this saucy condiment instantly enhances the flavor of any dish you add it to.
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Tarka. Also known as tadka, chaunk, baghaar. We've grown up watching our moms make fresh tarka. It's traditionally made by tempering spices in ghee.
We've taken our favorite taste and bottled it up by cooking a blend of spices in hot ghee and grapeseed oil.
Tarka. Also known as tadka, chaunk, baghaar. We've grown up watching our moms make fresh tarka. It's traditionally made by tempering spices in ghee.
We've taken our favorite taste and bottled it up by cooking a blend of spices in hot ghee and grapeseed oil.
KEY INGREDIENTS
WHY WE LOVE IT
Non-Gmo Ghee
Fall in love with clarified butter from grass-fed cows in California.
Cumin Seed
Sourced from India, this spice is slightly sweet with a warm, nutty flavor and beautiful aroma.
Chili Flakes
These are vibrant in color with a mild, assertive heat and clean chile flavor.
CURRY LEAF
The sister plant to the bay leaf, but unlike the bay leaf, the curry leaf is fully edible! It’s hand-sifted in our Tarka so it retains the most flavor in your final dish.
- Healthier than butter
- Contains butyrate, a fatty acid
with anti-inflammatory properties - Healthy alternative for lactose
products - High concentration Omega-3s
HOW TO COOK?
1
Stir the contents of the Tarka jar so the spices and ghee are mixed together.
2
Heat one tablespoon on the stove until it sizzles or zap it in the microwave for 10-12 seconds.
3
You’ll know when the Tarka is done by the look, smell and sound of the sizzle. Remember, you can also enjoy your Tarka at room temperature!
paro TIP
Drizzle a spoonful on your Paro Daal or Paro Kitchari - it also pairs well with pasta, eggs, toast, pizza - any savory dish of your choice
TARKA BASED RECIPE IDEAS
Ready in 5 min
SHARE YOUR PARO PARTY
Snap a picture of your meal and tag us at @fromparo to show us how you eat your Paro.