Tag: Indian cooking

According to scientific studies, many spices found in masala powder are potent inhibitors of inflammation and oxidative stress. But is masala powder healthy in its entirety? The answer lies in understanding its ingredients, quality, and how it's used in your diet.

The Czech Republic is the world's largest producer and consumer of edible poppy seeds, with an average person consuming up to 400 grams annually. Many other countries, particularly throughout Central and Eastern Europe and South Asia, also feature poppy seeds prominently in their unique culinary traditions.

As a naturally gluten-free legume, urad dal—also known as black gram—is inherently free of gluten and a safe addition to a gluten-free diet. However, individuals with celiac disease or severe gluten sensitivity must exercise caution regarding potential cross-contamination during processing.

Originating in ancient India, ghee is a form of clarified butter made by simmering butter until the milk solids are removed. This often leads to the question, "Is ghee ok for vegetarians?", which depends on your specific dietary interpretation of dairy products.

According to The Spice House, cumin's earthy, aromatic essence is beloved in cuisines worldwide, from Mexican to Indian. But if you've run out of the popular seed, you'll need to know what can I use instead of jeera to save your recipe.

Research indicates that when properly prepared, jowar roti typically offers a noticeably softer and more pliable texture compared to the denser, coarser bajra roti. This difference in softness between jowar and bajra roti stems largely from their distinct grain structures, flour properties, and traditional preparation methods.

With a long-standing presence in Indian households, Verka ghee is a staple in many kitchens. However, with over 90% of its calories coming from fat, a deeper look is warranted into whether Verka ghee is good for health and how it fits into a balanced, modern diet.

Over 90% of South Indian households rely on a perfectly fermented rice and lentil batter to create their signature soft, fluffy idlis. Choosing the right grain is the most critical first step when deciding which is the best idli rice variety to use. A short-grain, parboiled rice is traditionally preferred for its unique properties that support optimal fermentation and result in the desired texture.

According to the Food and Agriculture Organization of the United Nations (FAO), India was the highest consumer of dry beans in the world in 2021. This statistic confirms that, yes, Indians do eat a lot of beans, but the full picture is richer and more nuanced, involving a wide array of legumes known as pulses.

Originating from the mineral-rich Himalayan region, the seasoning known as black salt has been used in Ayurvedic medicine for centuries. But what is another name for black salt? The most common alternative is Kala namak, a volcanic rock salt prized for its unique flavor profile.