• Hung yogurt

    Hung yogurt is simply yogurt that is strained through cheesecloth to remove the whey, the watery substance in yogurt. Yogurt hangs in the cheesecloth for up to 24 hours. The product that remains after the whey removal is creamy and resembles pudding. Hung yogurt has a tangier taste than plain yogurt.

  • Iceberg lettuce

    Iceberg lettuce is a variety of crisphead lettuce which is widely consumed across the world. It is characterized by tightly furled, crunchy leaves and a mild, sometimes watery flavor. There are many uses for iceberg lettuce, including salads, some ethnic cuisine, and garnishes. Many grocers carry iceberg lettuce, and it is also possible to grow the food at home; you don't need much room to grow it, and it is very easy to cultivate. There are six basic categories of lettuce, divided roughly by their physical properties. Crisphead lettuce is lettuce which forms a tightly furled head, like a cabbage. The leaves of a crisphead lettuce will be firm and crunchy, with a distinctive snappy texture. These lettuces may be lower in nutritional value than some other lettuce types, although they have a reasonable amount of fiber, minerals, and vitamins such as A and K.

  • Indian gooseberry

    The Amla or Neelikkai (Phyllanthus Embilca) is also called Amalka in Hindi. Health benefits of the Indian Gooseberry or Amla can be attributed to the high vitamin C content.
    Amla juice contains nearly twenty times as much vitamin C as orange juice. One small Amla is equals to 2 Oranges if compared with Vitamin C. Amla the richest natural source of vitamin C. It contains many minerals and vitamins like Calcium, Phosphorus, Iron, Carotene and Vitamin B Complex.

    Amla is also a powerful antioxidant agent. Both dried and fresh fruits can be used. The fresh fruit contains more than 80% water, protein, minerals, carbohydrates and fiber. It is also a very important ingredient in the famous Chyavanaprash, and a constituent of Triphala (three fruits) powder. Amla is useful in treating skin diseases. Scientists at the Ferrara University in Italy have found that amla extracts slow down the activity of break down of bone.

    Amla powder helps to clear pimples and acne. Amla powder prevents dandruff. Taking Amla juice with honey is good for improving eyesight, protects the body from radiation. Amla is rich in antibacterial qualities; it helps the body fight better against infection and also builds up your immunity, which makes you more resistant to diseases. Amla strengthens heart muscles and improves body resistance. Dried Amla is an excellent digestive, which can be consumed after meals. Amla also helps boost protein metabolism. As amla enhances metabolism, it helps you lose weight faster. Amla acts as anti-inflammatory agent thereby suppresses swelling and pain (very useful for people with inflammatory diseases like Arthritis).

  • Indian salmon

    Indian Salmon, is a threadfin fish of the Polynemidae family. This highly commercial fish known for uses in aquaculture occur mainly over shallow muddy bottoms in coastal waters forming loose schools. Adults of this highly vulnerable species enter rivers during winter. Adults feed on prawns and fish with occasional polychaetes, while juveniles feed on prawns shrimps and mysids.

  • Ivy gourd

    Ivy gourd (Coccinia indica) is a unique tropical plant that is a member of the family of Cucurbitaceae. It grows well in India and Thailand as well as in tropical areas such as Hawaii. Ivy gourd has been classified as a medicinal herb in traditional Thai and ayurvedic medicine. The parts used in diabetes treatment are the leaves, but the primary use of ivy gourd is culinary, and it is considered a vegetable. Ivy gourd contains beta-carotene, a major vitamin A precursor from plant sources. It is also considered a good source of protein and fiber. The Ivy Gourd, also called tindora (tindori, tindoori), tindla, gentleman's toes (compare lady's fingers), tendli, baby watermelon or little gourd.

  • Jackfruit

    The jackfruit is a huge, spined, oval fruit that is believed to have been first cultivated in Indian rainforests. It is largely grown in tropical or close to tropical climates. It still is found in many parts of India, as well as in most of Southeast Asia. In the Americas, the jackfruit is largely grown in Brazil. A few jackfruit trees have thrived in Florida and San Diego, but the northern parts of the US and all of Canada are generally too cold for young jackfruit trees. The fruit is the largest fruit in the world. It can weigh up to 80 pounds(36.29 kg) and be up to 3 feet (.91 m) long. When the jackfruit is opened, numerous sweet, banana-like bulbs are revealed, and most people find them quite delicious. One variety of jackfruit has a crunchy, rather than mushy texture, and is generally preferred. The seeds can be roasted and are compared to chestnuts in flavor. n India, jackfruit is eaten raw or used in curries, soups, and stews. It also flavors various deserts and is a common ingredient in fruit salads.

  • Jaggery

    Jaggery (Gur) is a natural and viable alternative for Sugar. The manufacturing process of jaggery is very hygienic and requires no human intervention. It is full of proteins, mineral salts not present in refined sugar and vitamins and is extremely nutritious and delicious. Diabetic people are often advised to replace sugar with jaggery, but a limited intake. Jaggery is good source of Iron and other minerals salts. Jaggery helps control indigestion and constipation problems as it contains cleansing properties and perhaps due to presence of fiber in it. It is good to consume in winter, to keep you warm.

    Jaggery effectively cleans the respiratory tracts, lungs, food pipe, stomach and intestines. It pulls out dust and unwanted particles from the body. Unlike sugar, jaggery is very rich in minerals, predominantly iron with traces of other mineral salts. While most of the iron in it comes through processing in iron vessels, the other minerals come right from the sugar cane juice, since this juice does not undergo refining or bleaching of any kind.

    It is recommended to take a few grams of jaggery after a heavy meal or after eating meat. This facilitates digesting. What happens is that jaggery activates the digestive enzymes and itself changes to acetic acid in the stomach. This speeds up digestion. Jaggery also helps to prevent anemia. It also helps to relieve tension; take care of asthma because it has anti allergy properties.

    It can remove all the blood clots from the body of a woman within 40 days after the birth of a baby. It helps to reduce the water retention in the body and eventually helps in controlling the body weight. Jaggery is a more complex form of carbohydrate than plain sugar. So, it is digested and absorbed gradually and releases energy gradually. This provides warmth and energy for a longer period, without harming the internal organs.

    Jaggery is used in preparing toffees and cakes made with pumpkin preserve, cashew nuts, pea nuts and spices.

  • Juices/Syrup

    Juice is the liquid that is naturally contained in fruit or vegetable tissue. Juice is prepared by mechanically squeezing or macerating fresh fruits or vegetables flesh without the application of heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange tree. Juice may be prepared in the home from fresh fruits and vegetables using a variety of hand or electric juicers.

    Many commercial juices are filtered to remove fiber or pulp, but high-pulp fresh orange juice is a popular beverage.

    In cooking, a syrup is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar and the water. Syrups can be made by dissolving sugar in water or by reducing naturally sweet juices such as cane juice, sorghum juice, or maple sap. Corn syrup is made from corn starch using an enzymatic process that converts it to sugars. Technically and scientifically, the term syrup is also employed to denote viscous, generally residual, liquids, containing substances other than sugars in solution.

  • Kashmiri red chilli paste

    A blend of Hand- Picked Kashmirir red Chillies and vegetable Oil made to smooth Paste. Under normal conditions this product is room temperature stable and refrigerate after opening.

  • Kashmiri red chilli powder

    Kashmiri chilli powder is deep red in colour and it is a little milder than the usual chilli powders you buy from Indian shops. It gives curries a nice, red colour, just like paprika powder. Indian paprika powder is not hot at all, it just gives red colour. Indian chilli powder is quite hot and comes in mild, medium or hot varieties. Names of chillies it is made from are not usually given on chilli powder packets.