• Quinoa

    Quinoa, a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds.

    One cooking method is to treat quinoa much like rice, bringing two cups (or less) of water to a boil with one cup of grain, covering at a low simmer and cooking for 10 - 15 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it (like al dente pasta). As an alternative, one can use a rice cooker to prepare quinoa, treating it just like white rice (for both cooking cycle and water amounts).

  • Radish

    Radish, the well known part of your salad, is a root crop, pungent or sweet in taste with a lot of juice. Radishes can be white, red, purple or black, long cylindrical or round in shape. They are eaten raw, cooked or pickled. The oil obtained from the seeds of radish is also used. The other parts of radish which are consumed are the leaves, the flowers, the pods and the seeds.

    Radishes have a number of vital health benefits. Radishes can be red, white, black or purple in color and can be eaten raw, cooked and pickled. Daiken is another name for radish in some parts of the world. Most radish health benefits are useful in the treatment of both internal as well as external diseases and disorders. Since radish contains a number of vital nutrients, juicing a radish is the best way to make use of all its nutrition.

  • Raisins

    Raisins are essentially the dried and preserved version of grapes. Just as there are many types of grapes - green, purple, red, globe, and champagne grapes to name a few - there are just as many types of raisins. However, the most common type of raisins are made from Thompson seedless grapes, which are green. These raisins range in color from dark plum to black. Golden raisins, which are generally yellow in color, are made from green grapes also, and are treated and processed differently to retain the golden-green color. Raisins are produced and consumed all over the world, from Eastern Europe to the West Indies, from the Mediterranean to the Americas. In order to preserve the bounty of a successful hunt or harvest, humans learned to dry fruits and meats. By removing most of the moisture from food and then storing it in a dry space, mold and other bacteria are not as likely to take over. Therefore, dried foods such as raisins have been responsible for keeping our ancestors alive through harsh seasons when the land becomes barren. Raisins are especially good in such circumstances as they offer vitamin C, an essential element of nutrition that is often not available in winter months. Raisins are also a good source of iron, potassium, and antioxidants.

  • Red button chillies

    Red button chillies or Boriya mirch is a small, round, hot chilli pepper that is prized for the hot, burning sensation that it produces in the mouth when consumed. Its name is a Spanish word for "small bell" or "rattle". The pepper, when dried makes a rattling noise and as such can be used to make music. The plant can grow to more than 1 meter and grows in the wild on the Pacific coast of Mexico. Boriya mirch are bright to dark red large round chiles. When dried, their skin turns a translucent red-brown color and their seeds rattle inside.

  • Red cabbage

    Red cabbage is a mature cabbage with a strong, peppery flavor and tough leaves. Its color is a response to different acids and bases, and turns blue or purple after preparation. Red cabbage is also known as blue kraut or red kraut. It is commonly used for coleslaws and salads, and is popularly used as an alternative to green cabbage to add color and presentation to salads and cooked dishes. A head of red cabbage is high in fiber and vitamin C, and can make many nutritional meals and snacks.

  • Red capsicum

    Red capsicums, commonly known as red peppers, are not classified as a vegetable. They are actually a fruit, and belong to the Solanaceae family. The Solanaceae family includes tomatoes, petunias, tobacco and potatoes. Capsicum is the proper name given to the group of annual plants that includes the jalapeno, cayenne and other bell peppers. Red capsicum refers to the varieties that turn a red color when they are mature. There are several types of red capsicum: the large red capsicum, the bullhorn and the baby red variety. Each type has a distinctive taste and appearance. Red capsicums are used mainly in spicy dishes; they add heat and flavor to ethnic dishes. Other types can add sweetness with a mild, peppery flavor. Red capsicums have high amounts of vitamin C and beta carotene. One red capsicum has enough vitamin C to supply the daily allowance to as many as 10 people.

  • Red chilli flakes

    Crushed red pepper, also known as red pepper flakes, is a condiment consisting of dried and crushed (as opposed to ground) red chili peppers. Crushed red pepper flakes are made from hot dried red peppers. Crushed red pepper shakers have become as standard as salt and pepper on tables at Italian restaurants and especially pizza parlors in the United States. Red pepper flakes are not made of one type of chili, but from various combinations of ancho, bell, cayenne and more. Often there is a high ratio of seeds, which intensifies the heat of the pepper. Crushed red pepper flakes are used in pickling, chowders, gumbos, spaghetti sauce, pizza sauce and sausage. As chilis have become more popular the styles and varieties of peppers used to make crushed red pepper has also increased.

  • Red chilli paste

    Red chilli paste is a good alternative to keep as they are not available all year round. This paste is spicy, hot and very appealing. The red chillies are washed, cleaned, chopped into fine pieces and grounded with lemon juice, salt, little sugar and cumin seeds. One can even grind it coarsely if a recipe call for the same.

  • Red chilli powder

    Chilli powder or powdered chili is the ground, dried fruit of one or more varieties of chili pepper, sometimes with the addition of other spices, when it may be known as chili powder or chili powder blend. It is used as a spice to add piquance and flavor to dishes. In American English the name of the fruit or the pure powder may be spelled "chile" or "chili", and in the blend it is spelled "chili". In British English the spelling "chilli" is used consistently. Chili powder is sometimes known by the specific type of chili pepper used (such as cayenne pepper). It is used in many different cuisines, including Indian, Tex-Mex, Chinese and Thai.

  • Red Chillies (Fresh)

    Chilli is grown throughout the country and is used in almost all dishes. Chillies are of numerous variety and their degree of pungency varies. Dry and fresh Chillies are used in various dishes. Dry chilly gives a red colour and makes the dish attractive. This spice is grown throughout the year and so there is no scarcity and a good quantity is exported. Kashmir chillies are known for its colour and pungency. The highly pungent chilly is 'Sannam' and slightly pungent chilly is 'Mundu'. Sannam has international popularity. Chillies are used with or without stalks. To make good quality of chilli powder the stalks should be removed. It is variously called capsicum, paprika, pimento, sweet pepper, red pepper, cayenne pepper and bird pepper, depending on the type of chilli and the manner in which it is prepared and used. Indian chillies are mainly exported to USA, Sri Lanka, Bangladesh, the middle and the far east.