Ingredients



  • Onion seeds

    Kalonji, which may also be called nigella, refers to small black seeds grown on Kalonji bushes, which are grown widely through India. The plant may have originally been grown in Turkey and/or Italy, but according to herbal lore has been grown in India for several millennia. Kalonji is both flavoring, added to a variety of traditional foods, and an herbal remedy that has been touted as the magic bullet for a variety of ailments. Kalonji seeds are about the same size as sesame seeds, though they have a more triangular instead of oval shape. They may be added to traditional Indian flatbread (naan), any type of curry or stew, and to dal. Sometimes the seeds are used to make oil. It’s normally used more as an herbal remedy than as cooking oil, and may be present in a variety of lotions or ointments to treat skin conditions. The use of these black seeds may be helpful as a laxative because of their high oil content, and the oil made from the seeds might be helpful in treating dry skin.

  • Onions

    Onions are a bulbous vegetable that belong to the Allium cepa species. The outside skin of these onions is actually a shade of purple, while the insides are white with a hint of dark red, turning slightly blue when heated. They have a sweeter, milder taste compared to yellow and white onions but can still be pungent depending on their size and how they are prepared. Although the first red onions are thought to have grown in Asia, they are now cultivated in most regions of the world. As people began to grow and harvest the onions, they came to realize that they last for an extended period of time without rotting. On average, a red onion can generally be stored for at least one month without any signs of deterioration. Above ground, the onion shows only a single vertical shoot; the bulb grows underground, and is used for energy storage.

  • Orange

    Oranges, like other citrus fruits, is an excellent source of vitamin C, contains no saturated fats or cholesterol, but is rich in dietary fiber, pectin, which is very effective in persons with excess body weight. Vitamin C is a powerful natural antioxidant. Consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the blood.

    Naringenin, one of the flavonoids found in citrus fruits, is found to have a bio-active effect on human health as antioxidant, free radical scavenger, anti-inflammatory, and immune system modulator. Oranges also contain very good levels of vitamin A which is required for maintaining healthy mucus membranes and skin and is essential for vision. Consumption of natural fruits rich in flavonoids helps the body to protect from lung and oral cavity cancers. Orange fruit also contains a very good amount of minerals like potassium and calcium. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure through countering sodium actions. The calcium in oranges helps to keep your bones and teeth strong.

    Orange fruit juice is a well cherished drink all over the world. However, raw fruits are considered wholesome than their juice in terms of antioxidant benefits. If you wish to go for fresh orange juice, then the juice prepared at home is the best instead of the regular orange juices available in tins / cartons as they may contain preservatives and artificial colorants.

  • Papadum

    Papadum, also known as papad in Northern India,pappadam in Malayalam, happala in Kannada, appalam in Tamil, appadum in telugu, pappadum or poppadom in the UK, is a thin, crisp Indian preparation sometimes described as a cracker or flatbread. It is typically served as an accompaniment to a meal in India. It is also eaten as an appetizer or a snack and can be eaten with various toppings such as chopped onions, chutney or other dips and condiments. In some parts of India, it is served as the final item in a meal.

    In certain parts of India, raw papadums (dried but unroasted) are used in curries and vegetable preparations.

  • Papaya

    Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre. Papaya skin, pulp and seeds also contain a variety of phytochemicals, including natural phenols. The ripe fruit of the papaya is usually eaten raw, with or without skin or seeds.

    The unripe green fruit can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked. The unripe green fruits and young leaves are boiled for use as part of lalab salad, while the flower buds are sautéed and stir fried with chillies and green tomatoes as Minahasan papaya flower vegetable dish.

    Both green papaya fruit and the tree's latex are rich in papain, a protease used for tenderizing meat and other proteins. Its ability to break down tough meat fibers was used for thousands of years by indigenous Americans. It is now included as a component in powdered meat tenderizers.

    Women in India, Bangladesh, Pakistan, Sri Lanka, and other countries have long used green papaya as an herbal medicine for contraception and abortion. Enslaved women in the West Indies were noted for consuming papaya to prevent pregnancies and thus preventing their children from being born into slavery.

  • Papaya (Raw)

    Green papaya has a very mild, almost bland, taste, but it is the medium through which robust flavor ingredients take body and form. It picks up the hot, sour, sweet and salty flavors, giving them a unique crisp and chewy texture unlike that of any other vegetable. When made into salad, you wouldn't know that it was mild and timid; you remember it only as bold and spicy. Green Papaya is one of nature's most abundant sources of plant enzymes and other important phytonutrients. Green Papaya possesses antiseptic qualities and helps prevent the abnormal proliferation of undesirable bacteria in the intestines.

  • Parboiled rice

    Parboiled rice is rice that has been boiled in the husk. Parboiling makes rice easier to process by hand, improves its nutritional profile, and changes its texture.Polishing rice by hand, that is, removing the bran layer, is easier if the rice has been parboiled. It is, however, somewhat more difficult to process mechanically. The bran of parboiled rice is somewhat oily, and tends to clog machinery. Most parboiled rice is milled in the same way as white rice.[citation needed] Parboiling rice drives nutrients, especially thiamine, from the bran into the grain, so that parboiled white rice is 80% nutritionally similar to brown rice. Because of this, parboiling was adopted by North American rice growers in the early 20th century.

  • Parsley (Fresh)

    Parsley is widely used in Middle Eastern, European, and American cooking. Curly leaf parsley is often used as a garnish. In central and eastern Europe and in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Green parsley is often used as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes (risotto or pilaf), on fish, fried chicken, lamb or goose, steaks, meat or vegetable stews (like beef bourguignon, goulash or chicken paprikash).

    In addition to its widespread use as a garnish, parsley offers numerous health benefits. Parsley is a good source of antioxidants (especially luteolin), folic acid, vitamin C, and vitamin A. Proclaimed health benefits include anti-inflammatory properties and a boosted immune system. The vitamin C found in parsley serves as an effective anti-inflammatory agent within the body. When consumed regularly, they combat the onset of inflammatory disorders, such as osteoarthritis and rheumatoid arthritis. A regular garnish of parsley can help ward off cardiovascular diseases, such as heart attack, stroke, and atherosclerosis. .

    Two tablespoons of parsley have a whopping 153% of the RDA of vitamin K, which is necessary for the synthesis of osteocalcin, a protein that strengthens the composition of our bones. Vitamin K also prevents calcium build-up in our tissue. Having parsley everyday helps in reducing blood pressure and reduces the risks related to high blood pressure such as hypertension. Parsley herb is used by the herbalists to cure some ear infections, ringing in the ear and partial deafness.

  • Peaches

    Peaches are stone fruits which come from the tree of the same name. Many people associate peaches with summer, since they come into season in May and are often available as late as October. The tender, flavorful fruits are popular on their own, and also in things like pies, preserves, and fruit salad. Most greengrocers and stores carry peaches in season, because their popularity leads to high consumer demand, and peaches are also available in canned form year round. The peach tree appears to be native to China, where it has been cultivated for centuries. When the fruits were initially introduced to Europe, the Greeks thought that they originated in Persia, naming them persica after their word for “Persia.” The misnomer lives on in the scientific name for peaches, Prunus persica.