Palani panchamirtham, the first temple prasadam to bag the GI tag 

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The secret of its unique taste in every batch lies in blending the five main ingredients in the precise ratio. A kitchen whips up 20,000 to 30,000 jars and tins a day off season. During seasons, the number can touch even 1 lakh-1.25 lakh jars and tins a day

from | The Hindu https://ift.tt/pH5D0C9

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