Tag: Indian ingredients

With a rich history spanning over 2,000 years in India, khandsari is a traditional, unrefined sugar. For those unfamiliar with the term, the question of what is khandsari called in English is common, and the answer reveals its identity as a nutrient-rich alternative to processed white sugar.

Cultivated for over 8,000 years by the Aztecs, Rajgira is a nutrient-dense pseudocereal that is still celebrated today. Though often referred to as a grain, it holds a different botanical classification and is known by a different name in English, offering unique nutritional benefits prized in many global cuisines.

Over 60% of Indian households cook rice or roti daily. Understanding what are the staples of Indian food is key to appreciating its rich culinary tapestry, which is woven from a foundation of grains, lentils, and fragrant spices.

Over 8,000 years old, the ancient grain known as amaranth is a nutritional powerhouse in many cultures. In India, however, this gluten-free superfood is most commonly recognized by its Hindi name, and knowing what is rajgira flour called in India is key to exploring its versatile culinary uses.

Historically, crystallized sugar lumps have been used in India and Persia for culinary and medicinal purposes for centuries. The other name of Khadi shakkar, a traditional Indian sweetener, is most commonly known as Mishri or rock sugar.

Did you know that in India, a blend of four types of nutrient-rich seeds, including melon seeds, is a treasured ingredient known for boosting cognitive function? This blend, called Char Magaz, is just one of the Indian names for melon seeds, which are prized for both their culinary versatility and significant health benefits.

Over 70% of people in South Asia regularly incorporate traditional seed mixes into their diet for both flavor and wellness. Among these, 'char magaz' stands out as a powerful Ayurvedic ingredient with numerous health benefits. This article answers the question, "what is char magaz called in English?" by exploring its components and multifaceted uses in cooking and wellness.

Over 2,600 years ago, mung beans were first cultivated in India and have since become a staple in Indian cooking. As this nutrient-dense legume gains popularity in the United States, many people new to Indian cuisine wonder, "What is moong dal called in America?".

Derived from the sweet almond tree, badam pisin is a centuries-old natural gum used in traditional medicine and culinary practices. This versatile, edible gum is celebrated for its remarkable cooling properties and its ability to absorb water and form a jelly-like substance. Its name combines the Hindi word 'badam' for almond and the Tamil 'pisin' for gum, reflecting its deep cultural roots in South Asia.