Storing raw spices materials properly is crucial to preserving their nutritional value, freshness, and flavor. One of the main factors that affects food quality is oxidation—a process where oxygen reacts…
In the verdant hills of Meghalaya, a unique variety of ginger known as Ing Makhir ginger has been cultivated and revered for generations. This particular ginger is not just another…
Regular turneric is boiled to remove the skin easily. This boiling is done mostly at farn level and hence increases chances of water contamination and also results in loss of…
Cinnamomum tamala, Indian bay leaf, also known as tejpata, tejapatta,Malabar leaf, Indian bark, Indian cassia, or malabathrum, is a tree in the family Lauraceae that is native to India, Bangladesh, Nepal, Bhutan, and China. It can grow up to…
Ginger is just one of those spices that you can distinguish easily and almostinstantaneously alters the composition of your dishes. It has a certain aroma and pungencyto it that makes…
Parmotrema perlatum, commonly known as black stone flower, is a species of lichen used as a spice in India. The species occurs throughout the temperate Northern and Southern Hemispheres. Typically used in meat dishes like nihari (paaya), Bombay biryani, and goat…
In Indian tradition, turmeric holds immense cultural significance for its medicinal properties, vibrant colour, and function in Ayurveda. It is valued for promoting health, treating illnesses, and featuring in rituals, reflecting its multifaceted significance…
