Pecan is a nut produced by hickory trees native to North America and has a sweet, nutty, buttery flavour. Most of the pecan crop in the U.S. comes from New Mexico, Texas, and Georgia. The world’s largest pecan production is done in Mexico, followed by U.S. Wild pecans are a major food source for North […]

The fermented form of soybeans is natto. Interestingly, it is a dark, sticky mixture with a peculiar fragrance comparable to a pungent cheese. People commonly enjoy it as a morning dish. The pungent flavour is earthy, nutty, and slightly bitter. It is a famous cuisine in Japan. But, currently, it is gaining popularity in the […]

Since the veganism movement began, tofu, a plant-based substitute for meat and dairy products like cottage cheese manufactured from soybean, has become quite popular among vegans and vegetarians. As a result, tofu is a superfood that is a favourite among healthy eaters worldwide. So much so that there is a day dedicated to tofu called […]

Navy bean, also known as Haricot, Pearl Haricot bean, Boston bean, Pea bean, or White pea bean, is a dry variety native to the US. It is white in colour, small, oval, and flattened in shape. It can be served in dried form and along with soups and pies. The navy got its current name […]

Cashew butter is a food spread made from roasted or baked cashew nuts and oil with a creamy and smooth texture. You’ll most likely find it in creamy sauces, nutty salad dressings, rice cakes and bakes, cornflakes, sandwiches, freshly baked cookies, or slathered over thick, wholemeal bread. You can prepare cashew butter at home or […]

Beef is high in protein and provides a variety of fat types to your diet. While there’s a lot of dispute regarding which form of steak is the best, many people include moderate servings of beef, such as ribeye steak, in a healthy eating pattern. Ribeye steak is a type of beef cut from the […]

Kalonji or Nigella Sativa is considered a miraculous herb with a rich historical and religious background. It is widely grown in different parts of the world and is an annual herb cultivated in India. The seeds of kalonji find their use as a spice and in herbal medicine. Ayurveda speaks highly of kalonji seeds for […]

Papaya (also called papaw or pawpaw) is a fruit native to the tropical regions of the world. The fruits are famous for their vibrant color, soft texture and sweet taste. Papayas are used in a variety of culinary dishes, such as salads, smoothies and shakes. The benefits of eating papaya add to their popularity. Papayas […]

Plant Based Turkey is one of the imitation turkey products that gives a vaguely meat-like soy product impression. This plant-based alternative to turkey is ideal for vegans and vegetarians, especially those who still miss their meat. The original Plant based Turkey came from an Oregon-based brand by the same name, producing faux turkeys since 1995. […]

Northern beans, also called great northern beans, are medium-sized beans having a nutty flavour and a firm texture. They are the cousins of cannellini beans and larger than navy beans. However, unlike navy beans, the northern beans hold their shape better. Since northern beans quickly take on the flavours of other ingredients while cooking, you […]

More than a dozen other fish species have the common name cod, the generic name for a specific genus of fish, Gadus. The flaky, white flesh and mild flavour of cod make it a popular and widely harvested fish. Atlantic and Pacific fish are the two most prevalent forms of cod that most people have […]

Corned beef typically is salt-cured beef. It involves a curing process that helps preserve the beef for a long. First, the meat goes into a salt solution and is cured to preserve it. This curing process takes about 6-9 days. Then, makers add salt with other spices to enhance its flavour. It is often made […]

The name ‘Pinto’ comes from the Spanish translation of the word paint. The beans have designs on them, making them seem as if it’s been painted. The beans were considered a staple food item at one point in time in the Southern United States, especially during the winter season. In fact, in rural areas, churches […]

Orzo, also known as Risoni in Italian, stands for “big rice”. The scientific name for orzo is (Hordeum vulgare). People in Greece widely accept it. In Italy, people generally use it in soups. However, orzo is a lesser-known pasta consumed in many Western countries.  The pasta requires either semolina or whole grains as the main […]

“Health is Wealth”, is an age-old saying and we learn the true importance of it as we grow up. When we do not eat nutritious food, deficiency of nutrients occurs leading to a host of symptoms in the body.  A common deficiency that most people face today is the deficiency of iron. Iron is an […]

Black rice, also known as purple rice, emperor’s rice, or forbidden rice, is a range of rice types of Oryza sativa. Black rice gets its dark purple colour from the pigment anthocyanin, which has antioxidant properties. Oryza sativa is the cultivated form of wild rice. It comes in various colours like red, white, brown, and […]

Veal is meat from calves, between six and eight months old but sometimes younger. Most calves raised as veal typically grow to be about 18 weeks old before slaughter. However, bob veal is much younger and only a few weeks old. Veal calves are generally male Holstein-Friesians who cannot produce milk and are slaughtered or […]

As the name suggests,  cream cheese is a combination of cream and milk. It was first produced in mass quantities by William A. Lawrence in 1873. You freshly prepare cream cheese using cream and milk, yielding soft cheese with a mild taste. For industrial purposes, carrageenan and carob bean gum stabilisers are used.  According to […]

Edamame beans are young green soybeans that get harvested before maturation. Farmers harvest them when the soybean pods are filled, nearly 80% mature, and just before they turn yellow. They are available shelled, new, or frozen. Edamame is a common ingredient in East Asian cuisine. People in China have used edamame for its nutritional and […]

Cornstarch, often called maise starch or corn flour, is just a form of carbohydrates extracted from the endosperm of dried corn kernels. It is a white powdery substance with various uses in your kitchen, household, and industries. Since cornstarch comes from the endosperm only, it offers no protein. However, despite being made from corn, pure […]

Gluten-free brown rice bread is a type of bread made with brown rice flour. It is suitable for people suffering from gluten intolerance as it will not cause any adverse effects. Gluten-free brown rice bread is produced mainly from brown rice flour, tapioca flour, or maize flour. The addition of maize flour makes it more […]

Matza or matzo (also spelt matzoh or matzah) is a type of flatbread prominent in the Jewish culture. Jews consume this dish during the Passover holidays commemorating their Exodus from Egypt. This food is a symbol of salvation. Similarly, unleavened bread is also a communion wafer in some Christian traditions. Here matzo symbolises Jesus Christ […]

Corn-based foods such as poppers, cornmeal, and grits are from dried and crushed corn kernels. Cornmeal includes more carbs and several vitamins and minerals than other corn-based meals. You can also use cornmeal to make polenta, bread, fritters, and other recipes. In addition, it is a gluten-free diet alternative with possible benefits for cardiovascular health […]

Farro is an ancient grain that is pretty popular worldwide. Like brown rice, it is high in fibre, protein, vitamins and minerals. Besides its high protein level, this superfood is also high in dietary fibre and is a good source of magnesium, energising iron, and zinc. Farro is a variety of wheat that predates conventional […]

Wheat berries are the edible part of the wheat kernel, including the wheat bran, the germ, and the endosperm, before the grain undergoes any processing. The bran is the hard outer layer of the wheat kernel. It is full of various nutrients like vitamin B and fibre. At the same time, the germ is the […]

Brown flour is the lightest of all the whole grain flours that can add texture, nutrition, and subtle flavour to many baked goods. Like any other whole grain flour, brown rice flour contains the exterior bran-rich layer of the grain, making it more nutritious than white rice flour. Brown rice flour has a slightly gritty […]

The term “Ciabatta” means “carpet slipper” in Italian due to the shape of the bread resembling one. Ciabatta bread is an Italian white bread invented in the early 1980s. Arnaldo Cavallari created the Ciabatta in 1982 due to an overwhelming affinity toward French baguettes, which had taken Europe by storm. Introduced in Europe in the […]

We often trust fancy store-bought things over homemade and traditional ones. Barley water is one such elixir of health that deserves all our love and attention. Barley or Hordeum Vulgare is a member of the grass family and is one of the first and the oldest cultivated crops globally. It had its origin in Eurasia. […]

Kamut ® (pronounced ka-moot) is the trademarked name for Khorasan wheat, an ancient grain twice as large as regular wheat. Its origin story is rather interesting. Hailing from Egypt, the grain was once grown in the fertile crescent area between Egypt and the Tigris-Euphrates valley. After World War II, a pilot discovered some grains in […]

Consuming indigenous food free of preservatives and synthetic substances is healthy. It precisely characterises the famous cornbread. You can make it from ground corn kernels pounded into a sandy-textured powder. It is a quick bread made with cornmeal and maise (corn). You can make it into various kinds, including muffins, pancakes, casseroles, and more. Also, […]