Ingredients



  • Pomegranate

    First, organic pomegranates are full of antioxidants. These  are vitamins and enzymes known for keeping low-density lipoprotein (LDL) or "bad"  cholesterol from oxidizing and causing atherosclerosis, or hardening of the  arteries. Organic pomegranate seeds act a lot like aspirin, keeping blood  platelets from sticking together and forming dangerous blood clots.

    Research also shows that eating organic pomegranate seeds  and drinking pomegranate juice can increase oxygen levels to the heart.

    Other studies reveal that, over time, organic  pomegranates might help combat erectile dysfunction. This super fruit might  also reduce the inflammation of arthritis by slowing down the enzymes that  break down cartilage.

    Packed with antioxidants equal to  those in green tea and red wine, and especially loaded with Vitamin C and Potassium,  pomegranates are said to help:

       
    • Lower Risk of Heart Disease
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    • Lower Risk of Cancer, Especially  Prostate and Breast
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    • Lessen Symptoms of Diarrhea
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    • Reduce Cholesterol
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    • Control Your Weight
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    • Fight Cell Damage

  • Pomfret

    Pomfret is an informal category of fish containing over 30 known species that are members of the Bramidae family. All pomfrets can be identified by their flat bodies and the long dorsal fin that trails along the entire body of the fish. The different species of fish that are identified as pomfrets come from at least eight different genera. Some species are fairly rare and even threatened with extinction. Other pomfret species are fairly widespread and are treasured species of commercial fish throughout Asia. A fish only needs to have the correct shape and fin structure to be considered a pomfret, and such species of fish can be found throughout the Indian, Pacific and Atlantic oceans. Most of these species are unrelated to one another and are considered pomfrets solely based on their shape. There are eight genera that have pomfret species of fish. Pomfrets are typically prepared whole after the inner organs of the fish have been removed. The fish are considered to taste best when they are cooked fresh by being either fried or steamed. Pomfret fish like the Atlantic pomfret have been reported as having a savory flavor that does not have the strong odor and aftertaste that is associated with many species of saltwater fish.

  • Poppy seeds

    Poppyseeds come from pods at the base of poppy flowers, Papaver somniferum. Many varieties of cuisine use poppyseeds, whole or ground, as a spice in sauces, breads, and marinades. The tiny kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. The seeds are also pressed to yield poppyseed oil. When the polinated poppy's blooms shrivel, they leave behind a capsule full of slowly ripening seeds. These kinds of poppies are native to Asia and Europe. For centuries, many cultures have used their mature seeds as a spice. Poppyseeds are dark blue or grey in color and smaller than the head of a pin. An Indian variety are whitish. With their mild and nutty flavor, they are used in recipes similar to sesame seeds. Also, poppyseeds contain chemical alkanoids that are used to make opiate derivatives, such as morphine, opium, and heroin. Even though the amount of alkanoids in poppyseeds is negligible, it's true that ingesting them can result in a false positive on an opiate drug test for about 48 hours afterwards.

  • Potato

    The potato is a starchy, tuberous crop from the perennial Solanum tuberosum of the Solanaceae family (also known as the nightshades). The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species. Potatoes were first introduced outside the Andes region four centuries ago, and have become an integral part of much of the world's cuisine. It is the world's fourth-largest food crop, following rice, wheat, and maize.

    Due to carbohydrate content, potatoes are considered to make a person obese if used in excess i.e. more than RDA of carbohydrates and fats.

    Potatoes are used to brew alcoholic beverages such as vodka, potcheen, or akvavit. They are also used as food for domestic animals. Potato starch is used in the food industry as, for example, thickeners and binders of soups and sauces, in the textile industry, as adhesives, and for the manufacturing of papers and boards. Maine companies are exploring the possibilities of using waste potatoes to obtain polylactic acid for use in plastic products; other research projects seek ways to use the starch as a base for biodegradable packaging.

    Potatoes are prepared in many ways: skin-on or peeled, whole or cut up, with seasonings or without. The only requirement involves cooking to swell the starch granules. Most potato dishes are served hot, but some are first cooked, then served cold, notably potato salad and potato chips / crisps.

    Common dishes are: mashed potatoes, which are first boiled (usually peeled), and then mashed with milk or yogurt and butter; whole baked potatoes; boiled or steamed potatoes; French-fried potatoes or chips; cut into cubes and roasted; scalloped, diced, or sliced and fried (home fries); grated into small thin strips and fried (hash browns); grated and formed into dumplings, Rosti or potato pancakes. Unlike many foods, potatoes can also be easily cooked in a microwave oven and still retain nearly all of their nutritional value, provided they are covered in ventilated plastic wrap to prevent moisture from escaping; this method produces a meal very similar to a steamed potato, while retaining the appearance of a conventionally baked potato. Potato chunks also commonly appear as a stew ingredient.

  • Powdered sugar

    Powdered sugar is very fine sugar known by numerous names. It can be alternately called confectioner’s sugar, icing sugar, frosting sugar, and 10X or 4X sugar. This sweet treat is preferred in numerous baking applications because it dissolves quickly. As the name icing sugar implies, powdered sugar is frequently used in various forms of frosting. This form of sugar is derived from granulated sugar made from sugar beets or sugar cane. It can have an additional ingredient, cornstarch, which helps to keep the sugar from clumping. Essentially, granulated sugar is ground into a finer sugar to make the powdered form. Most people shopping for this ingredient at the store don’t know that it comes in a variety of grades referring to how finely it is ground. 14X is typically the highest grind, but this may not be shown on labels, and for most home baking it isn’t necessary to buy a specific grind. Higher grinds do dissolve more quickly and may be more suited for things like whipping cream. Another classification for powdered sugar is fine and superfine. This description refers to grain size. Superfine confectioner’s sugar has much smaller grains than does fine powdered sugar, but again, not all boxes or packages in stores carry this labeling.

  • Prawns

    Prawn is most commonly used to describe a species of shellfish that is part of the lobster family. These prawns have minuscule (very small) claws and bodies shaped like tiny Maine lobsters. Their meat has a sweet delicate flavor. They are 6 to 8 inches (15 to 20 centimeters) long and have pale-red bodies deepening to dark-red tails. Prawns are similar in appearance to other small, swimming decapods, such as shrimp (Caridea) and boxer shrimp (Stenopodidea).

  • Prunes

    Prunes are a dried type of plum, usually the oblong, sweet, European plum called d’Agen. The d’Agen has since been cultivated in the United States, and was frequently just referred to as a prune. The term prune itself derives from the old French pronne, which simply meant plum. Dried prunes are a very sweet and moist dried fruit. They are usually black to brown in color and replete with wrinkles. They are either sun or machine dried, but then prior to packaging they are partially reconstituted. This accounts for their moistness as opposed to most other dried fruit. As a food, the health benefits of prunes are significant. They have long been used to maintain healthy bowel activity, and are particularly helpful in ending constipation. A quarter cup serving of prunes contains a healthful 12% of one’s daily dietary fiber needs. As well, prunes are high in vitamin A, and potassium. The prune is also known for its antioxidant benefits, containing a fair amount of beta-carotene.

  • Puffed rice

    Puffed grain includes ancient puffed grains like popcorn as well as puffed rice. Modern puffed grains are often created using high pressure. One aspect of puffing is its simplicity. For instance, the ingredients for puffed rice can be just rice and perhaps salt for taste. Other products like Rice Krispies or Corn Pops mix many ingredients into a homogeneous batter. The batter is then formed into kernel shapes and toasted. This causes them to rise, but not puff or pop. Puffed grains are popular as breakfast cereals and in the form of "rice cakes". While it is easy to recognize that the cereals came from whole grains, the expansion factor for rice cakes is even greater, and the final product is somewhat more homogeneous.

  • Pulses

    A pulse is an annual leguminous crop yielding from one to twelve seeds of variable size, shape, and color within a pod. Pulses are used for food and animal feed. The term "pulse", as used by the Food and Agricultural Organization (FAO), is reserved for crops harvested solely for the dry seed. This excludes green beans and green peas, which are considered vegetable crops. Also excluded are crops that are mainly grown for oil extraction (oilseeds like soybeans and peanuts), and crops which are used exclusively for sowing (clovers, alfalfa). However, in common use these distinctions are not clearly made, and many of the varieties so classified and given below are also used as vegetables, with their beans in pods while young cooked in whole cuisines and sold for the purpose; for example black eyed beans, lima beans and Toor or pigeon peas are thus eaten as fresh green beans cooked as part of a meal. Pulses are important food crops due to their high protein and essential amino acid content. Like many leguminous crops, pulses play a key role in crop rotation due to their ability to fix nitrogen.

    Just like words such as "bean" and "lentil", the word "pulse" may also refer to just the seed, rather than the entire plant.

    Pulses are 20 to 25% protein by weight, which is double the protein content of wheat and three times that of rice. For this reason, pulses are called "vegetarian's meat". While pulses are generally high in protein, and the digestibility of that protein is also high, they often are relatively poor in the essential amino acid methionine, although Indian cuisine includes sesame seeds, which contain high levels of methionine. Grains (which are themselves deficient in lysine) are commonly consumed along with pulses to form a complete protein of diet.

  • Pumpkin

    A pumpkin is a squash fruit, usually orange in colour when ripe. Pumpkins grow as a gourd from a trailing vine of the genus Cucurbita Cucurbitaceae. They typically have a thick, orange or yellow shell, creased from the stem to the bottom, containing the seeds and pulp. The pumpkin varies greatly in form, being sometimes nearly globular, but more generally oblong or ovoid in shape. The rind is smooth and variable in colour. Pumpkins are a popular food, with their insides commonly eaten cooked and served in dishes such as pumpkin pie; the seeds can be roasted as a snack. Pumpkins are traditionally used to carve Jack-o'-lanterns for use as part of Halloween celebrations. Botanically it is a fruit, referring to a certain plant part which grows from a flower. However it is widely regarded as a vegetable in culinary terms, referring to how it is eaten.