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12 Essential Spices for South Asian Cooking

  Just a pinch of spice has the power to add a unique distinctive flavour to your food. In this blog we will be exploring many of the signature spices used in Indian cooking. We've put together the ultimate reference guide filled with a global list of spices. Ready to get cooking? The infinite variations & combination of spices bring incredible variety to any food. WHAT ARE SPICES? Spices are aromatic flavorings from seeds, fruits, bark, rhizomes, and other plant parts. Used in to season and preserve food, and as medicines, dyes, and perfumes, spices have been highly valued as trade goods for thousands of years. ✅ Did You Know? - The word spice comes from the Latin species, which means...

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Why Is Jaggery (Gur) Better than White Sugar?

   Jaggery is not yet a household name in the West. But it is in many other parts of the world. In South Asia, Gur (Jaggery) has been in regular use for millennia. In fact, it was the only sweetener known to the local populations before the very white and bright, but apparently harmful, refined sugar was introduced to the subcontinent.  Jaggery is often mistaken for a crude form of sugar. That’s a very unfair comparison and perhaps, modern way of saying that whatever is not refined to a blank white is of lower quality! Jaggery deserves a much better status. From a health point of view, it certainly is a king of sweeteners, and deserves the pride of...

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All About our Millet Flours

  What is Millet Flour? Millets are a small-seeded grain belonging to the grass family. These grains are broken down to powder form to create a flour that can be used the same way you would use regular wheat flour.A staple in many diets around the world, millet grew wild in Africa for centuries before being cultivated by man. In addition to being nutrient-rich, it grows well in cold, arid regions and can be harvested within 70 days of planting. While it has been primarily cultivated in Africa, Asia, and Europe, it is becoming more popular in the Western world.Millet is frequently described as an ancient grain, though it is technically a seed. Millet offers similar health benefits to other...

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Benefits of Soaking Your Legumes & Beans

    Thinking about whether to soak your legumes and beans or not? Well, soaking your beans helps them cook faster and more evenly, and it can also make them easier to digest. Here are a few benefits of soaking your legumes:   Reduces phytic acids Reduces tannins and polyphenols Promotes production of beneficial enzymes (serves to further reduce phytic acids and polyphenols) Improves the body's ability to absorb minerals such as iron, zinc and calcium Makes proteins more available for absorption Reduces anti-nutritional enzyme inhibitors Removes gas-causing compounds Decreases cooking time and improves food texture   TWO WAYS TO SOAK To soak, cover the washed beans with four times their volume of water (no salt yet), then choose one of these...

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