Ingredients



  • Saffron Powder

    Saffron is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the Iridaceae. A C. sativus flower bears three stigmas, each the distal end of a carpel. Together with their styles—stalks connecting stigmas to their host plant—stigmas are dried and used in cooking as a seasoning and colouring agent. Saffron, long the world's most expensive spice by weight, is native to Southwest Asia

  • Sago

    Sago is a a starch that comes from the sago palm. Like many other starches such as corn or potato starch, it is used in cooking and baking as a thickener. It may also be used to stiffen fabrics. The sago palm commonly grows in Papua New Guinea and in Southeast Asia. It usually takes about 15 years for the tree to mature and its starch to become useable. In order to remove the starch, the tree must be cut down and the material, or pith, inside scooped out. After the pith is scooped out, workers beat it using either sticks or knives to remove the starch. They then wet the pith and knead it to extract more starch. After kneading the wet pith, workers push it through a strainer, such as a feed sack and squeeze the starchy water out. They continue to squeeze the pith until all the starch is removed. The water drains away from the starch, which is collected in containers and allowed to dry fully. In India, sago is used in the form of small beads or pearls that much resemble the tapioca pearls used in bubble tea drinks. The pearl form is known as Sabudana and is often used to make a sort of porridge known as Khichdi. Khichdi is commonly eaten for breakfast. Sago is nearly pure carbohydrate and has very little protein, vitamins, or minerals. Sago can be enriched with addition of other healthy food options- groundnuts, vegetables, milk etc.

  • Salt

    Salt, also known as table salt, or rock salt, is a mineral that is composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of ionic salts. It is essential for animal life in small quantities, but is harmful to animals and plants in excess. Salt is one of the oldest, most ubiquitous food seasonings and salting is an important method of food preservation. The taste of salt (saltiness) is one of the basic human tastes.

    In Western cuisines, salt is used in cooking, and also made available to diners in salt shakers on the table.

  • Sapodila/Sapota

    Chiku is one of the best delicious and healthy tropical fruit cultivated in huge quantities in India, Pakistan and Mexico. This chiku fruit is commonly popular as sapodilla or sapota or sapote. This tropical fruit contains many healthy vitamins, minerals and antioxidants. The seeds are black and resemble beans, with a hook at one end that can catch in the throat if swallowed. The fruit has a high latex content and does not ripen until picked. The fruit has an exceptionally sweet malty flavor. Many believe the flavor bears a striking resemblance to caramel. The unripe fruit is hard to the touch and contains high amounts of saponin, which has astringent properties similar to tannin, drying out the mouth.

  • Sea Food

    Seafood refers to any sea animal or plant that is served as food and eaten by humans. Seafoods include seawater animals, such as fish and shellfish. By extension, in North America although not generally in the United Kingdom, the term seafood is also applied to similar animals from fresh water and all edible aquatic animals are collectively referred to as seafood, however in some countries such as New Zealand they are categorized as "Game".

    Edible seaweeds are also seafood, and are widely eaten around the world, especially in Asia.

    The harvesting of wild seafood is known as fishing and the cultivation and farming of seafood is known as aquaculture, mariculture, or in the case of fish, fish farming. Seafood is often distinguished from meat, although it is still animal and is excluded in a vegetarian diet. Seafood is an important source of protein in many diets around the world, especially in coastal areas.

  • Sea salt

    Sea salt, salt obtained by the evaporation of seawater, is used in cooking and cosmetics. Historically called bay salt or solar salt, its mineral content gives it a taste which differs from that of table salt, which is pure sodium chloride, usually refined from mined rock salt (halite) or from sea salt. Generally more expensive than table salt, it is commonly used in gourmet cooking and specialty potato chips, particularly the kettle cooked variety. Gourmets often believe sea salt to have a better taste and texture than ordinary table salt,although one cannot always taste the difference when it is dissolved. In applications where sea salt's coarser texture is retained, it can provide a different mouth feel and changes in flavor due to its different rate of dissolution. The mineral content also affects the taste. It may be difficult to distinguish sea salt from other untreated salts, such as pink Himalayan salt, or grey rock salt. Sea salt is less purified than high mineral content pink salt. The health consequences of ingesting sea salt or regular table salt are the same. In traditional Korean cuisine, so-called "bamboo salt" is prepared by roasting salt at temperatures between 800 and 2000 °C in a bamboo container plugged with mud at both ends. This product absorbs minerals from the bamboo and the mud, and has been shown to increase the anticlastogenic and antimutagenic properties of the fermented soybean paste known in Korea as doenjang. Iodine, an element essential for human health,is generally present in negligible amounts in sea salt.However, rock salt, which naturally lacks iodine compounds compared to sea salt, is iodized industrially for use in treatments to prevent goitre and other iodine deficiency syndromes. The concentration of iodine in sea salt varies according to its provenance.

  • Seeds

    Many seeds are edible and the majority of human calories comes from seeds, especially from cereals, legumes and nuts. Seeds also provide most cooking oils, many beverages and spices and some important food additives. In different seeds the seed embryo or the endosperm dominates and provides most of the nutrients. The storage proteins of the embryo and endosperm differ in their amino acid content and physical properties. For example the gluten of wheat, important in providing the elastic property to bread dough is strictly an endosperm protein.

    Seeds are used to propagate many crops such as cereals, legumes, forest trees, turfgrasses and pasture grasses. Particularly in developing countries, a major constraint faced is the inadequacy of the marketing channels to get the seed to poor farmers. Thus the use of farmer-retained seed remains quite common.

    Seeds are also eaten by animals, and are fed to livestock. Many seeds are used as birdseed.

  • Semolina

    Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings. In South India, semolina is used to make rava dosa and upma. In North India it is used for sweets such as suji halwa. A popular dessert in Greece ("Halvas"), Cyprus ("Halouvas" or "Helva"), Turkey ("Helva"), Iran ("Halva"), Pakistan ("Halva"), and Arab countries ("Halwa") is sometimes made with semolina scorched with sugar, butter, milk, and pine nuts. Basbousa (North African and Alexandrine harisa) is made chiefly of semolina. In some cultures, it is served at funerals, during special celebrations, or as a religious offering. In much of North Africa, durum semolina is made into the staple couscous As an alternative to corn meal, semolina can be used to flour the baking surface to prevent sticking. In bread making, a small proportion of durum semolina added to the usual mix of flour produces a tasty crust.

  • Sesame Oil

    Sesame oil (also known as gingelly oil or til oil) is an edible vegetable oil derived from sesame seeds. Besides being used as a cooking oil in South India, it is often used as a flavor enhancer in Chinese, Japanese, Korean, and to a lesser extent Southeast Asian cuisine. The oil from the nutrient rich seed is popular in alternative medicine - from traditional massages and treatments to modern day fads. Ancient Indian medical system perceives sesame oil to pacify stress related symptoms and on-going research indicates that the rich presence of anti-oxidants and poly-unsaturated fats in sesame oil could help in controlling blood pressure. The oil is popular in pockets of Asia and is also one of the earliest known crop-based oil, but world-wide mass modern production continues to be limited even today due to the inefficient manual harvesting process required to extract the oil.

  • Snake gourd

    Trichosanthes cucumerina is a tropical or subtropical vine, raised for its strikingly long fruit, used as a vegetable, medicine, and, a lesser known use, crafting didgeridoos. Common names include snake gourd (var. anguina), serpent gourd, chichinga, and padwal. It is known as chichinga or chichinge in Bengali, purla in Sambalpuri language, potlakaaya in Telugu, pathola in Sinhala, pudalankaai in Tamil, dhunduli in Assamese, paduvalakaayi in Kannada and padavalanga in Malayalam. The narrow, soft-skinned fruit can reach 150 cm long. Its soft, bland, somewhat mucilaginous flesh is similar to that of the luffa and the calabash. It is most popular in the cuisine of South Asia and Southeast Asia. The shoots, tendrils, and leaves are also eaten as greens. Snake gourd is a natural antibiotic, expectorant, and laxative. It has anti-inflammatory properties and can disperse phlegm, remove pus, expel toxic matter from the body It creates a cooling effect in the body. It enhances the processing of nutrition in the body and restores the normal function of the system. Snake gourd helps stimulate the production of body fluids, relieving dryness. An intake of Snake gourd is useful in reducing bilious fever. Snake gourd is considered useful in treating diabetes especially by those with Type-II diabetics to reduce weight and also at the same time get adequate nourishment. The juice of the fresh leaves of snake gourd is useful in the disorders of the heart like palpitation and pain in the heart on physical exertion. An intake of the decoction of the leaves is beneficial in the treatment of jaundice. The juice of the snake gourd leaves when applied to the scalp treating Alopecia, a disease of the scalp resulting in complete or partial baldness. Since its high in fiber it also relieves constipation.