Ingredients



  • Turmeric (Fresh)

    Fresh turmeric has unlike other members of the ginger family used in Thai cooking; fresh turmeric is pleasantly mild and does not have a sharp bite. On the other hand, it has a very loud color - deeply orange inside an orange-tinged beige-brown skin. Turmeric is much smaller than ginger, the fleshy root composed of a fat cylindrical rhizome tapered on both ends, from whose sides branch two opposite rows of short, slender fingerlike appendages from one to three inches in length. Growing both straight or curved, smooth or knobby and gnarly, the "fingers" break easily from the parent root and are more often found in markets as unattached members. Fresh turmeric has a distinct flavor, very pleasing though delicate. Another variety, known by some as "white" turmeric, is consumed by Southeast Asians and available from some of their markets during late spring and summer. Its flesh is a lighter color than common turmeric; its flavor, however, is not as subtle, and some roots can be quite pung

  • Turmeric Powder

    Turmeric “the golden spice of life” is one of most essential spice used as an important ingredient in culinary all over the world. Turmeric is a tropical plant perennial herbs, curcuma domestically cultivated in India since ancient time. Turmeric usage dates back from 3000 B.C. in India. From a significant part in daily cuisine to treating diseases like cancer, turmeric is beneficial to mankind. It is impossible to think of Indian food without turmeric. Today, turmeric has found application all over the world in various purpose such as medicinal purpose, cosmetic purpose, dyeing and coloring purpose. Woman in India apply turmeric before taking bath as its antibacterial property protects the skin from infects and protects it from harsh sunlight.

  • Turnip

    The turnip or white turnip is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock. The most common type is mostly white-skinned apart from the upper 1–6 centimeters, which protrude above the ground and are purple, red, or greenish wherever sunlight has fallen. This above-ground part develops from stem tissue, but is fused with the root. The interior flesh is entirely white. The entire root is roughly conical, but can be occasionally tomato-shaped, about 5–20 centimeters in diameter, and lacks side roots.

  • Unsalted butter

    Butter is a dairy product made by churning fresh or fermented cream or milk. It is generally used as a spread and a condiment, as well as in cooking applications, such as baking, sauce making, and pan frying. Butter consists of butterfat, water and milk proteins. Most frequently made from cows' milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. Salt, flavorings and preservatives are sometimes added to butter. Rendering butter produces clarified butter or ghee, which is almost entirely butterfat. Butter is a water-in-oil emulsion resulting from an inversion of the cream, an oil-in-water emulsion; the milk proteins are the emulsifiers. Butter remains a solid when refrigerated, but softens to a spreadable consistency at room temperature, and melts to a thin liquid consistency at 32–35 °C (90–95 °F). The density of butter is 911 g/L (56.9 lb/ft3). It generally has a pale yellow color, but varies from deep yellow to nearly white. The unsalted variety is considered by many as indispensable for cooking and baking. Sweet butter is commonly used to describe unsalted butter. In regular recipes, you may use salted butter if you like salt, but in baking many people prefer to use unsalted or sweet butter when they call for it. Salt acts as a preservative, so butter without salt will be more perishable.

  • Urad Dal With Skin

    Vigna mungo, known as Urad, urad dal, udad dal, urd bean, urd, urid, black matpe bean, black gram, black lentil (not to be confused with the much smaller true black lentil (Lens culinaris)), maas (in Nepali), d?u den (Vietnamese, literally: black bean) or white lentil, is a bean grown in southern Asia. It is largely used to make dal from the whole or split, dehusked seeds. It, along with the mung bean, was placed in Phaseolus but has been transferred to Vigna. It was at one point considered to belong to the same species as the mung bean. Black gram originated in India where it has been in cultivation from ancient times and is one of the most highly prized pulses of India. It has also been introduced to other tropical areas mainly by Indian immigrants.

  • Vark

    Vark, Varak, Varakh or Varq is a foil of very pure silver used for garnishing Indian sweets. The silver is edible, though flavorless. Large quantities of ingested elemental silver can cause argyria, but the use of varakh is not considered harmful to the body, since the quantities involved in normal use are minuscule. This however is only true as long as the foil contains only high purity silver. One study has found that about 10% of the foils found in the Indian market were made of aluminium. Of the tested foils, 46% of the samples were found to have the desired purity requirement of 99.9% silver, whereas the rest of the 54% were substandard with some even containing toxic cadmium.

    Vark is made by pounding silver into a sheet a few micrometres thick, and backed with paper for support; this paper is peeled away before use. It is extremely brittle and breaks into smaller pieces if touched. Vark sheets are laid or rolled over Indian sweets made from dates, nuts and various fruit and vegetable based rolls or sheet candies.

    Vegetarian lobbyists claim that vark is hammered between layers of animal fat or hide and is thus a non-vegetarian product. However, there are certain vegetarian options of vark available in markets.

  • Vegetables

    The noun vegetable usually means an edible plant or part of a plant other than a sweet fruit or seed. This typically means the leaf, stem, or root of a plant.

    Vegetables are eaten in a variety of ways, as part of main meals and as snacks. The nutritional content of vegetables varies considerably, though generally they contain little protein or fat, and varying proportions of vitamins, provitamins, dietary minerals, fiber and carbohydrates. Vegetables contain a great variety of other phytochemicals, some of which have been claimed to have antioxidant, antibacterial, antifungal, antiviral and anticarcinogenic properties.

  • Vermicelli

    Vermicelli, called she'reya in Arabic, is used in one of the most common ways of cooking rice in Egypt. The vermicelli is browned by frying with oil or butter, then rice and water are added.

    Persian reshteh also resembles vermicelli. Faloodeh is a Persian frozen dessert made with thin vermicelli noodles frozen with corn starch, rose water, lime juice, and often ground pistachios.

    In Somalia, it is used in a sweet dish called cadriyad. The vermicelli is browned by frying with butter, then water, sugar and cardamom are added until the vermicelli has softened slightly. It is similar to the Indian kheer; however, no milk or cream is added. It is usually eaten as a dessert or as a side dish with Somali spiced rice dishes.

  • Vetiver

    Chrysopogon zizanioides, commonly known as vetiver (derived from Tamil), is a perennial grass of the Poaceae family, native to India. In western and northern India, it is popularly known as khus or khus-khus , giving the earlier English names cuscus, cuss cuss, kuss-kuss grass, etc. Vetiver has been used in traditional medicine in South Asia, Southeast Asia, and West Africa. Old Tamil literature mentions the use of vetiver for medical purposes.

  • Vinegar

    Vinegar has been used since ancient times and is an important element in European, Asian, and other cuisines. The word "vinegar" derives from the Old French word "vinaigre" meaning "sour wine". Vinegar is now mainly used as a cooking ingredient, but historically, as the most easily available mild acid, it had a great variety of industrial, medical, and domestic uses, some of which are still promoted today.

    Vinegar is commonly used in food preparation, particularly in pickling processes, vinaigrettes, and other salad dressings. It is an ingredient in sauces such as mustard, ketchup, and mayonnaise. Vinegar is sometimes used while making chutneys and pickles. It is often used as a condiment. Marinades often contain vinegar. Vinegar pie is a North American dessert made with vinegar, to one's taste and is very similar to chess pie.

    A substitute for fresh lemon juice; cider vinegar can usually be substituted for fresh lemon juice in recipes and obtain a pleasing effect although it lacks in vitamin C. Pouring cider vinegar over the meat when roasting lamb, especially when combined with honey or when sliced onions have been added to the roasting pan, produces a sauce. Japanese use rice vinegar as an essential ingredient for sushi rice. Red vinegar is sometimes used in Chinese soup.

    Apart from the culinary uses of vinegar, it is also used an effective cleaning agent. Cleaning with white distilled vinegar is a smart way to avoid using harsh chemicals. You’ll also be glad to know that it is environmentally friendly and very economical. Vinegar has many different uses such as; giving a shine to chrome sink  fixtures and other kitchen equipment with lime deposits, cleaning and deodorizing a drain, clean a microwave, removing mud and stains from plastic, fiberglass, or aluminum sports equipment etc.