Ingredients



  • Sunflower Seed

    The sunflower seed is the fruit of the sunflower (Helianthus annuus). The term "sunflower seed" is actually a misnomer when applied to the seed in its pericarp (hull). Botanically speaking, it is more properly referred to as an achene. When dehulled, the edible remainder is called the sunflower kernel. There are three types of commonly used sunflower seeds. Linoleic (most common), high oleic, and Nusun. Each variety has its own unique levels of monounsaturated, saturated, and polyunsaturated fats. The information in this article refers mainly to the linoleic variety. For commercial purposes, sunflower seeds are usually classified by the pattern on their husks. If the husk is solid black, the seeds are called black oil sunflower seeds. The crops may be referred to as oilseed sunflower crops. These seeds are usually pressed into sunflower oil. Striped sunflower seeds are primarily used for food; as a result, they may be called confectionery sunflower seeds.

  • Sweet lime

    Lime is a term referring to a number of different fruits, both species and hybrids, citruses, which are typically round, green to yellow in color, 3–6 cm in diameter, and containing sour and acidic pulp; they are a good source of vitamin C. Limes are often used to accent the flavours of foods and beverages. Limes are grown all year round and are usually smaller and sweeter than lemons. Health Benefits of Fresh Lime Scurvy: Characterized by bleeding, swollen gums; ulcers in the mouth and tongue; cracked lip corners; and, frequent bouts of colds, scurvy can be cured by adequate consumption of limes. Rich in vitamin C, lemons are just the thing to make up the vitamin deficiency that causes scurvy. Digestion: The fragrance that lemons exude can increase the secretion of digestive saliva, which helps to digest the food quickly. The flavonoids in lime can stimulate the digestive system as well as increase the digestive juices, acids and bile. The compounds in lime also work on the peristaltic motion. So, this gives you a good reason to tuck into some piquant lemon pickle with your food. Constipation: The acids in lemons are good for flushing out the toxins from the bowel tracts. The roughage in lime is also good for relieving constipation. Lime juice with a pinch of salt is often given to people who have constipation problems. Peptic ulcers: Flavonoids such as Limonin Glucoside have anti-carcinogenic, antioxidant, detoxifying and antibiotic properties that are great for healing oral ulcers and peptic ulcers. Respiratory problems: The oil extracts of lime have anti-congestive properties and are often used in balms, inhalers and vaporizers. Lime is also good for preventing and treating nausea. Just chew on a piece of new lime whenever you’re feeling nausea. Gout: The antioxidants in lime are good for flushing out the uric acid and free radicals from the body. Gum problems: Gum diseases are generally caused due to a deficiency of vitamin C. So, regular consumption of lemons is good for preventing gum disorders. Weight loss: You can drink a glass of warm water with lime juice and a spoonful of honey first thing in the morning for reducing your weight. Urinary disorders: Lime has a high concentration of potassium detoxifies the kidneys, bladder and can cure infections in the urinary bladder

  • Sweet potato

    Sweet potatoes are absolutely loaded with nutrition and considered to be one of nature's most perfect vegetables. Packed with beta carotene and vitamin A, one serving of sweet potatoes provides more beta carotene than 23 cups of broccoli!

    One daily serving of sweet potatoes per day can greatly reduce your risk of heart disease, stroke, and even cancer. A nutritious diet should include complex carbohydrates, provide several important nutrients, be low in fat, and high in fiber. And at just over a hundred calories, one sweet potato has more fiber than a cup of oatmeal!

    Microwaved, boiled, baked, steamed, or grilled, sweet potatoes have a sweet, pumpkin-like flavor that compliments most any meat dish. They were once thought of as a holiday vegetable but news is spreading quickly about this near-perfect vegetable and more and more people are incorporating them into their daily diet.

    The high fiber content of sweet potatoes significantly reduces the risk of constipation thereby lowering the risk of disorders such as diverticulitis and colon-related problems. They have been found very effective in helping to fight obesity as the fiber in sweet potatoes produce a feeling of being full. Moreover, sweet potatoes are a very healthy choice for diabetic because they have a low glycemic index.

    Sweet potatoes are excellent sources of plant proteins with very low calories.  Unlike other starchy root vegetables, it is very low in sugar, and in fact is a good blood sugar regulator. Sweet potatoes have been found to contain a high amount of anti-oxidant, making it suitable in combating inflammatory problems like asthma, arthritis, gout, etc. Regular consumption of sweet potatoes strengthens the body's immune system and develop resistance to infection. A deficiency in potassium can cause muscular cramps and greater susceptibility to injury. Make sweet potatoes a regular part of your diet if you exercise a lot, both for an energy boost and to prevent cramps and injuries.

  • Sweetener

    A sugar substitute is a food additive that duplicates the effect of sugar in taste, usually with less food energy. Some sugar substitutes are natural and some are synthetic. Those that are not natural are, in general, called artificial sweeteners.

    An important class of sugar substitutes are known as high-intensity sweeteners. These are compounds with many times the sweetness of sucrose, common table sugar. As a result, much less sweetener is required and energy contribution is often negligible. The sensation of sweetness caused by these compounds (the "sweetness profile") is sometimes notably different from sucrose, so they are often used in complex mixtures that achieve the most natural sweet sensation.

  • Tamarind

    The tamarind is native to tropical Africa and grows wild throughout the Sudan. It was introduced into India so long ago, it has often been reported as indigenous there also. It is extensively cultivated in tropical areas of the world. Sometime during the sixteenth century, it was introduced into America and today is widely grown in Mexico. he fruit pulp is edible and popular. The hard green pulp of a young fruit is considered by many to be too sour and acidic, but is often used as a component of savory dishes, as a pickling agent or as a means of making certain poisonous yams in Ghana safe for human consumption. The ripened fruit is considered the more palatable, as it becomes sweeter and less sour (acidic) as it matures. It is used in desserts as a jam, blended into juices or sweetened drinks, sorbets, ice creams and all manner of snacks. It is also consumed as a natural laxative. In Western cuisine, it is found in Worcestershire sauce, and HP sauce. In Indian cuisine, it is common. Imli chutney and pulusu use it. Along with tamarind, sugar and spices are added to (regional) taste for chutneys or a multitude of condiments for a bitter-sweet flavor. The immature pods and flowers are also pickled and used as a side dish. Regional cuisines such as Rajasthan, Maharashtra, Tamil Nadu and Andhra Pradesh use it to make rasam, sambhar, vatha kuzhambu and puliyogare. In Andhra Pradesh and Tamil Nadu, tender leaves of tamarind are used with lentils, and it is also dried and used in place of ripe tamarind for mild flavour. In southern parts of Kerala, mostly along the coastal belt, it is added to fish curry, masalas and ground coconut for flavouring. Tamarind tree, India In Guadeloupe, tamarind is known as tamarinier and is used in jams and syrups.

  • Tea leaves

    After water, tea is the most widely consumed beverage in the world. Likely to be originated in China as a medicinal drink, it was first introduced to Portuguese priests and merchants in China during the 16th century. Drinking tea became popular in Britain during the 17th century. The British introduced tea to India to compete with the Chinese monopoly. Studies suggest that green tea may help reduce the risk of cardiovascular disease and some forms of cancer, promote oral health, reduce blood pressure, help with weight control, increase bone mineral density and have anti-fibrotic properties.

    Tea may be consumed early in the day to heighten calm alertness. Tea ceremonies have arisen in different cultures, such as the Chinese and Japanese tea ceremonies, each of which employs traditional techniques and ritualised protocol of brewing and serving tea for enjoyment in a refined setting. Ireland is the largest consumer of tea, with an average of 4 cups of tea per person per day. In the United States and Canada, 80% of tea is consumed cold, as iced tea. Switzerland has its own unique blend of iced tea, made with the basic ingredients like black tea, sugar, lemon juice and mint, but a variety of Alp herbs are also added to the concoction. Apart from classic flavours like lemon and peach, exotic flavours like jasmine and lemongrass are also very popular.

    In India, tea is one of the most popular hot beverages. It is consumed daily in almost all homes, offered to guests, consumed in high amounts in domestic and official surroundings, and is made with the addition of milk with or without spices. It is also served with light snacks. More often than not, it is conseumed in "doses" of small cups, "cutting chai."

    The different types of tea includes -

    - Black Tea - Made from fermented leaves of tea plants.

    Chinese teas:
    - Keemun tea, Yunnan tea, Oolong Tea, Green Tea

    Indian teas:
    - Assam tea, Nilgiri tea, Masala tea, Badam tea - Made from semi-fermented leaves of tea plants

    - Genmaicha Tea
    - Yellow Tea
    - White Tea - Made from the early buds of tea plants. The are generally the rarest and most expensive of the regular teas. As a result of the short oxidation, white tea contains the most health benefits of any tea.

    - Pu-erh - Pu-erh tea comes from the Yunnan province in China, and has a distinct earthy aroma. This tea differs from other black tea because it grows a thin layer of mold on the leaves, which are harmless and known to have many health benefits.

    Flavored Teas include:
    - Earl Grey Tea - named after its inventor, Charles, Earl Grey. The flavouring of Earl Grey Tea comes from the Bergamot plant, which is a citrus grown plant in the Mediterranean.

    - Lapsang souchong tea - a tea of Chinese origin which is noted for its smoky taste.
    - English Breakfast tea
    - Irish Breakfast tea
    - Jasmine tea - Tea infused with Jasmine
    - Russian Caravan

  • Tomato

    The tomato is a savory, typically red, edible fruit, as well as the plant (Solanum lycopersicum) which bears it. Originating in South America, the tomato was spread around the world following the Spanish colonization of the Americas, and its many varieties are now widely grown, often in greenhouses in cooler climates. The tomato fruit is consumed in diverse ways, including raw, as an ingredient in many dishes and sauces, and in drinks. While it is botanically a fruit, it is considered a vegetable for culinary purposes , which has caused some confusion. The fruit is rich in lycopene, which may have beneficial health effects. The tomato belongs to the nightshade family. The plants typically grow to 1–3 metres (3–10 ft) in height and have a weak stem that often sprawls over the ground and vines over other plants. It is a perennial in its native habitat, although often grown outdoors in temperate climates as an annual.

  • Tomato puree

    The definitions of tomato puree vary from country to country. In the USA, tomato purée is a processed food product, usually consisting of only tomatoes, but can also be found in pre-seasoned form. It differs from tomato sauce or tomato paste in consistency and content; tomato puree generally lacks the additives common to a complete tomato sauce, and does not have the thicknesss of paste. To prepare tomato puree, ripe tomatoes are washed and the leaves and stem are removed. Some processors remove the skin of the tomato as well. This is then mashed or mechanically chopped to the desired consistency. Tomato purée can be used in soups, stews, sauces, or any other dish where the tomato flavor is desired, but not the texture. The definitions of tomato puree vary from country to country. In the USA, tomato purée is a processed food product, usually consisting of only tomatoes, but can also be found in pre-seasoned form. It differs from tomato sauce or tomato paste in consistency and content; tomato puree generally lacks the additives common to a complete tomato sauce, and does not have the thicknesss of paste. To prepare tomato puree, ripe tomatoes are washed and the leaves and stem are removed. Some processors remove the skin of the tomato as well. This is then mashed or mechanically chopped to the desired consistency. Tomato purée can be used in soups, stews, sauces, or any other dish where the tomato flavor is desired, but not the texture. As a powerful antioxidant, lycopene helps neutralize harmful free radicals, which are implicated in cancer, heart disease macular degenration and other age related illnesses.

  • Turkey berry

    Solanum torvum (Turkey Berry), is a bushy, erect and spiny perennial plant used horticulturally as a rootstock for eggplant. Grafted plants are very vigorous and tolerate diseases affecting the root system, thus allowing the crop to continue for a second year. The green fresh fruits are edible and used in Thai cuisine, being one of the essential elements of the Thai yellow curry.They are also used in Lao cuisine (Royal Horticultural Society 2001). The fruits are incorporated into soups and sauces in the Ivory Coast (Herzog and Gautier-Béguin 2001). In Tamil Nadu, India, the fruit is consumed directly, or as cooked food like Sundaikkai Sambar, Sundaikkai Poriyal, Sundaikkai Aviyal & Sundaikkai Pulikulambu. After soaking in curd and drying, the final product is fried in oil as Sundaikkai vattral (available in all Tamil Nadu supermarkets), it is famous all around in Tamil Nadu. In siddha medicine on of the traditional systems of India Sundaivattral Choornam is used to improve digestion. The wood is soft and light and of little use except for emergency fuel. Turkey berry contains a number of potentially pharmacologically active chemicals including the sapogenin steroid, chlorogenin (Badola and others 1993). Aqueous extracts of turkey berry are lethal to mice by depressing the number of erythrocytes, leukocytes and platelets in their blood (Tapia and others 1996). A related chemical, cholecalciferol, is the active ingredient in a number of commercial rodentacides (American Board of Veterinary Toxicology 2001). Extracts of the plant are reported to be useful in the treatment of hyperactivity (Null 2001), colds and cough (CPR Environmental Education Centre 2001), pimples, skin diseases, and leprosy (Liogier 1990). Turkey berry is being crossed with eggplant in an attempt to incorporate genes for resistance to Verticillium wilt into the vegetable (Bletsos and others 2001)