• Dill

    Dill (Anethum graveolens) is a short-lived perennial herb. Fresh and dried dill leaves (sometimes called "dill weed" to distinguish it from dill seed) are used as herbs, mainly in the Baltic, in Russia, and in central Asia (shanghai or Beijing) Like caraway, its fernlike leaves are aromatic and are used to flavor many foods, such as gravlax (cured salmon), borscht and other soups, and pickles (where the dill flower is sometimes used). Dill is best when used fresh, as it loses its flavor rapidly if dried; however, freeze-dried dill leaves preserve their flavor relatively well for a few months. Dill seed is used as a spice, with a flavor somewhat similar to caraway but also resembling that of fresh or dried dill weed. Dill seeds were traditionally used to soothe the stomach after meals. And, dill oil can be extracted from the leaves, stems and seeds of the plant.

  • Dried beans

    Dried beans and peas are a good source of B vitamins, potassium, iron and fibre, with the added bonus of containing lots of complex carbohydrates, little fat and no cholesterol. They are inexpensive and a healthy option to include in your 5 - A -Day, with one serving of cooked beans (about a handful) containing around 80 calories. In addition, beans are thought to help prevent colon cancer and reduce blood cholesterol. Once prepared, dried beans should be put into cold water, brought to the boil and boiled rapidly for about 15 minutes. Then reduce the heat and simmer for about 1 hour 30 minutes. If desired, skim off any foam which forms on the top of the cooking water though this isn't entirely necessary as it is merely water-soluble protein which is released from the beans. Beans can also be cooked in a pressure cooker which drastically reduces the booking time. Below is a chart showing the comparison in cooking times for a selection of beans

  • Dried dates

    Dried dates are mature fully ripened dates that are sun dried. Dried dates are brown in color with a wrinkly outer skin and a chewy sweet interior flesh. They can be eaten as is or used in cooking to make cookies, puddings, etc. Dried dates soaked in water and consumed in summer are believed to protect against sun stroke. Dried dates are a healthy snack low in fats and cholesterol and and high in carbohydrates, dietary fiber and minerals. They are low in sodium and have good amounts of potassium. This helps to maintain the blood pressure and reduces water retention. Very good source of iron, which helps in respiration at the cellular level by synthesizing hemoglobin that helps to carry oxygen to cells.

  • Dried fruits

    Dried fruit is fruit where the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators. Dried fruit has a long tradition of use dating back to the fourth millennium BC in Mesopotamia, and is prized because of its sweet taste, nutritive value and long shelf life. Today, dried fruit consumption is widespread. Nearly half of the dried fruits sold are raisins, followed by dates, prunes (dried plums), figs, apricots, peaches, apples and pears. These are referred to as “conventional” or “traditional” dried fruits: fruits that have been dried in the sun or in heated wind tunnel dryers. Many fruits such as cranberries, blueberries, cherries, strawberries and mangoes are infused with a sweetener (e.g. sucrose syrup) prior to drying. Some products sold as dried fruit, like papaya and pineapples are actually candied fruit.

  • Dried pomegranate seeds

    Dry pomegranate seeds (anardana) are used in both Indian and Iranian cooking. The dried seeds impart a sweet/sour flavor to vegetables and legume dishes. Anardana is mostly used as a condiment for acidification of chutneys and certain curries, as in case of tamarind or Amchur. The seeds are reported to be stomachic while the pulp is both cardiac and stomachic. There are many medicinal virtues in almost all parts of this plant; hence there is possibility of preparing many herbal preparations. Scientific studies have indicated that conjugated linoleic acid may support the immune system, and help the body fight against human cancers, obesity, diabetes, and heart disease. Research is showing it to be helpful in fighting both skin and breast cancer in laboratory tests. Pomegranate seed oil is one of the only plant sources of conjugated fatty acids and it contains an abundant amount of punicic acid, a compound closely related to conjugated linoleic acid (CLA).

  • Dried rose petals

    Dried rose petals have been traditionally used in medicine, perfume, cosmetics, potpourri, and skin care. They are widely and beautifully used in cookery to make jam, syrup, beverages, deserts, etc. The syrup made of dried petals is a good source of vitamin C and is particularly good for children and small babies, as it is not too acidic for their immature stomachs. Preserves are generally used as a topping for ice creams, parfaits, and trifles. Mixing dried rose petals in boiled water serves as a good and refreshing facial steam. These petals are used as a delightful confection, a potent means of balancing emotions. Dried rose petals are often accepted most by churches and reception halls.

  • Drumsticks

    This name is also used for the Golden Shower Tree (Cassia fistulosa). Moringa oleifera, commonly referred to as "Shojne" in Bengali, "Munagakaya" in Telugu, "Shevaga" in Marathi & "Nuggekai" in Kannada, "Moringa" (from Tamil: Murungai, Malayalam: Muringa, Konkani: Mashinga sanga). It is an exceptionally nutritious vegetable tree with a variety of potential uses. The tree itself is rather slender, with drooping branches that grow to approximately 10 m in height. In cultivation, it is often cut back annually to 1 meter or less and allowed to regrow so that pods and leaves remain within arm's reach. In South India, it is used to prepare a variety of sambar and is also fried. In other parts of India, especially West Bengal and also in a neighboring country like Bangladesh, it is enjoyed very much. It is made into a variety of curry dishes by mixing with coconut, poppy seeds, and mustard or boiled until the drumsticks are semi-soft and consumed directly without any extra processing or cooking. It is used in curries, sambars, kormas, and dals, although it is also used to add flavor to cutlets, etc. In Maharashtra, the pods are used in sweet & sour curries called Aamatee. Tender drumstick leaves, finely chopped, are used as garnish for vegetable dishes, dals, sambars, salads, etc. It is also used in place of or along with coriander, as these leaves have high medicinal value. In some regions the flowers are gathered and cleansed to be cooked with besan to make pakoras. It is also preserved by canning and exported worldwide.

  • Dry coconut

    Copra is the dried meat, or kernel, of the coconut. Making copra — removing the shell, breaking up, drying — usually is done where the palms grow. Today, large plantations with integrated operations have appeared, but in former years copra was collected by traders going from island to island and port to port in the Pacific Ocean. Coconut oil is extracted traditionally by grating or grinding copra, then boiling it in water. It was developed as a commercial product by merchants in the South Seas and South Asia in the 1860s. Nowadays, the process of coconut oil extraction is done by crushing copra to produce coconut oil, and the by-product is known as cake. Two types of copra namely milling and edible are made in India. Milling copra is used to extract oil while edible grade of copra is consumed as a dry fruit and used for religious purposes. Milling copra is generally manufactured by adopting sun drying and artificial means. Substantial quantity of milling copra is manufactured using modern hot air driers resulting in the availability of superior quality copra, which is required for the manufacture of best grade coconut oil. A good number of farmers' co-operative societies are also involved in the manufacture and marketing of milling copra. Milling copra is available in different grades. Edible copra is made in the form of balls and cups. Different grades of edible copra are available in the market according to the size, colour etc.

  • Dry ginger powder

    Dried ginger is nothing but fresh ginger which undergoes a drying process before being used. The fresh rhizomes are soaked in water overnight after which the outer peel is carefully removed using a knife or a peeler. They are washed again and then sun dried on mats or barbecues for around a week. During this period, they are turned periodically. The end result is a pale white dried ginger. Many a times, dried ginger is bleached with calcium carbonate to get a whitish covering on ginger. However, this is not required and can be avoided. This ginger is then powdered in a mixer to obtain dried ginger powder. It's a fine off whitish powder which has a strong aroma and slightly pungent flavour. Dried Ginger powder is an effective cure for indigestion, sore throat, cold and cough. It is used to treat nausea. Ginger's therapeutic properties help stimulate blood circulation, cleanse the bowels and kidneys, remove toxins from the body and nourish the skin. It is used in the treatment of asthma and other respiratory problems.