Sub Categories
Basmati Rice
Basmati is long grain aromatic rice grown for many centuries in a specific geographical area, in the Himalayan foothills of the Indian sub-continent, blessed with characteristics of extra-long slender grains that elongate at least twice their original size with a characteristics soft and fluffy texture upon cooking, delicious taste, superior aroma and distinct flavor,
Lemon
The lemon is rounded and slightly elongated, it belongs to the family of citrus fruit and therefore it shares many of the characteristics of other species of citruses, as for instance the thick skin. The pulp is pale yellow, juicy and with an acid flavour; it is divided in gores. The skin is yellow and specially bright when it is ripen. Its characteristics are very similar to the other bitter fruits, because both their skin and pulp are similar, although the colour and flavour may be totally opposed, specially if we compare it with the most representative fruit of the family, the orange.
Green Chilli
Green chillies are hollow, and the pith and seeds are the hottest part. Green chillies have a different flavour to other coloured chillies. Chilli heat is related to capsaicin content and measured in Scoville units. Capsaicin is the chilli component that irritates your skin and eyes, but it also has
Onion
An onion is a round vegetable with a brown skin that grows underground. It has many white layers on its inside which have a strong, sharp smell and taste. At the moment, there is a wide range of varieties, that can be classified according to the colour of the bulb, the shape, size, use, origin and earliness. It is used in many ways for cooking, both raw and cooked. Moreover, it has various medicinal properties
Turmeric Powder
Turmeric is a common spice that comes from the root of Curcuma longa. It contains a chemical called curcumin, which might reduce swelling. Turmeric has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses. Curcumin, a bright yellow chemical produced by the turmeric plant, is approved as a food additive by the World Health Organization, European Parliament, and United States Food and Drug Administration. Although long used in Ayurvedic medicine, where it is also known as haridra, there is no high-quality clinical evidence that consuming turmeric or curcumin is effective for treating any disease.
