Alfalfa sprouts: The simple superfood. Mild flavor, a crunchy texture, nutty flavor and big time nutrition.
While Mung bean sprouts are the most commonly used sprouts in India, Alfalfa is historically the most widely used sprouts in the United States.
Its eaten piled high on sandwiches, sizzling in stir-fries, added in heaps to salads or in smoothies. They have a mild flavor, crunchy texture and a true taste experience.
The taste of crunchy fresh sprouts can get addictive and sprouting seeds and beans greatly increases their nutrient quality, and makes them easier for us to digest.
Keep alfalfa sprouts refrigerated; spray with a water mister to keep them crunchy.
Plump juicy healthy sprouts.
The sprouts are produced with RO (reverse osmosis) water in a hygienic and contamination free process.
To retain taste and freshness it should be unpacked and refrigerated properly.