Trout Fish
Trout is a common name for numerous species such as rainbow trout, steelhead trout, brown trout, brook trout, lake trout, golden trout, and more. Trout fish is mostly freshwater (lives in river) with a few exceptions, such as sea trout that is salt water fish and steelhead trout that lives in the sea for a few years before returning to river.
Trout is one of the tastiest fish with lots of health benefits. It is low in fat, high in proteins and omega-3 fatty acids. Trout should be bought fresh. To check its freshness, look for:
Roasting Trout Fish
Trout fish is one of the healthiest fish you can include in your diet. The American Heart Association recommends 3 to 5 servings of cooked fish at least twice a week.
Trout is one of the tastiest fish with lots of health benefits. It is low in fat, high in proteins and omega-3 fatty acids. Trout should be bought fresh. To check its freshness, look for:
- bright and clear eyes (not cloudy)
- bright red gills (older fish has darker color gills)
- slimy and firm skin
- fresh and clean smell (not strong fishy smell)
Roasting Trout Fish
- Preheat oven to 350 degrees Fahrenheit
- Coat the fish with your favorite seasoning or marinade
- Cook for 15 minutes
- Fish is ready when the meat looks firm, changes color, and flakes out with fork
- Preheat the grill to 325 degrees Fahrenheit
- Coat the fish with cooking oil and seasoning or marinade or your choice. Oil coating is needed to prevent it from sticking to the grill
- Cook whole trout for about 10 minutes (5 minutes on each side) and fillet or pieces for 3-4 minutes each side
- Fish is ready when the meat looks firm, changes color, and flakes out with fork
- Remove head, fins, and scales (it would be best if you pat dry it after rinsing)
- Coat the fish with seasoning or cornmeal or flour for crust
- Heat cooking oil in a pan and gently put the fish in oil
- Fry on both sides for about 2 to 3 minutes on each side
- The fish is ready when the skin is golden brown, and the meat looks firm and flakes out with fork.
Trout fish is one of the healthiest fish you can include in your diet. The American Heart Association recommends 3 to 5 servings of cooked fish at least twice a week.
Garlic Cloves
Native to central Asia, Garlic is one of the earliest plants that human used for flavoring food dishes as well as maintaining a good health. Garlic became an important ingredient in cooking many dishes in various parts of the world, such as, Asian countries including Middle East, northern Africa, southern Europe, and parts of South and Central America. However, Garlic was not popular in the USA until the beginning of twentieth century. By the year 1940, Americans recognized the importance of Garlic and started using it to season various recipes.
A Garlic bulb is a bunch of individual segments called cloves (like an orange segment). Each Garlic clove can be separated off the bunch and peeled before use to flavor any recipe. A Garlic clove can be used as a whole, sliced, crushed, or in the form of paste. Each way of using Garlic provides a different flavor to the recipes. For example, whole and sliced garlic provides mild taste than crushed and paste form.
Due to higher concentration of fructose and significantly less water content, Garlic is browned quickly when frying or roasting. Therefore, Garlic needs to be cooked carefully. If you are cooking food in a pan or a wok, one way is to add Garlic toward the end of cooking, in the last few minutes. However, Garlic added at the end of the cooking will provide a stronger taste. Some people like it, some don’t. Cooking Garlic at the beginning will mellow down the strong taste. To add garlic at the beginning of cooking and yet prevent from burning, cook the Garlic at a low heat and preferably in a smaller pan or wok. You can change the heat from low to medium after adding other ingredients with garlic. Garlic cooked this way will provide mild taste to the food. Garlic is best roasted in an oven by wrapping the cloves or whole bulb in an aluminum foil at 400 degrees Fahrenheit for about 40 minutes.
Though garlic is best known for flavoring food, it has also been used to maintain good health and for increasing strength. Usage of garlic in food may also help prevent many heart and blood system related conditions, such as, high blood pressure, high cholesterol, and coronary heart disease. It’s also believed that consumption of garlic on a regular basis reduces the risk of getting certain cancer, such stomach cancer, colon cancer, and lung cancer. For maximum health benefits, slice, crush, or make garlic paste 10 minutes before cooking. When a garlic clove is broken down, the ruptured cell releases the sulphur-based compound, alliin and an enzyme called alliinase. They come in contact with each other to form a new compound called alliicin, which is responsible for medicinal properties of Garlic. Allowing the cut Garlic to sit for about 10 minutes before cooking provides maximum health benefits due to optimal synthesis of alliicin.
Whole fresh garlic should be stored at room temperature at dry and dark place with proper ventilation. Do not store garlic in closed plastic bags. It’s best to store garlic in netted or punched bags for better air circulation. Refrigeration or freezing changes the texture and flavor of garlic. However, cut or peeled garlic needs to sealed in a container or air tight bag and refrigerated for later use.
A Garlic bulb is a bunch of individual segments called cloves (like an orange segment). Each Garlic clove can be separated off the bunch and peeled before use to flavor any recipe. A Garlic clove can be used as a whole, sliced, crushed, or in the form of paste. Each way of using Garlic provides a different flavor to the recipes. For example, whole and sliced garlic provides mild taste than crushed and paste form.
Due to higher concentration of fructose and significantly less water content, Garlic is browned quickly when frying or roasting. Therefore, Garlic needs to be cooked carefully. If you are cooking food in a pan or a wok, one way is to add Garlic toward the end of cooking, in the last few minutes. However, Garlic added at the end of the cooking will provide a stronger taste. Some people like it, some don’t. Cooking Garlic at the beginning will mellow down the strong taste. To add garlic at the beginning of cooking and yet prevent from burning, cook the Garlic at a low heat and preferably in a smaller pan or wok. You can change the heat from low to medium after adding other ingredients with garlic. Garlic cooked this way will provide mild taste to the food. Garlic is best roasted in an oven by wrapping the cloves or whole bulb in an aluminum foil at 400 degrees Fahrenheit for about 40 minutes.
Though garlic is best known for flavoring food, it has also been used to maintain good health and for increasing strength. Usage of garlic in food may also help prevent many heart and blood system related conditions, such as, high blood pressure, high cholesterol, and coronary heart disease. It’s also believed that consumption of garlic on a regular basis reduces the risk of getting certain cancer, such stomach cancer, colon cancer, and lung cancer. For maximum health benefits, slice, crush, or make garlic paste 10 minutes before cooking. When a garlic clove is broken down, the ruptured cell releases the sulphur-based compound, alliin and an enzyme called alliinase. They come in contact with each other to form a new compound called alliicin, which is responsible for medicinal properties of Garlic. Allowing the cut Garlic to sit for about 10 minutes before cooking provides maximum health benefits due to optimal synthesis of alliicin.
Whole fresh garlic should be stored at room temperature at dry and dark place with proper ventilation. Do not store garlic in closed plastic bags. It’s best to store garlic in netted or punched bags for better air circulation. Refrigeration or freezing changes the texture and flavor of garlic. However, cut or peeled garlic needs to sealed in a container or air tight bag and refrigerated for later use.
Red Tomato
Tomatoes started to grow as small berries on bushes in western South America, but were not eaten. Mexicans were the first to use tomatoes in cooking, and gradually tomatoes were used as food throughout the world. However, tomatoes were considered unfit for eating in European countries until early 19th century, due to resemblance with deadly nightshade, a poisonous plant. Around the year 1820, tomatoes started to be seen in European vegetable markets, mainly due to immigration and blending of culture. Italian-Americans ate tomatoes and brought them to Italy. Therefore, Italy was the first European country to cultivate tomatoes for consuming as food.
Today, thousands of varieties of tomatoes are eaten all over the world. You can use any type of red colored tomato for Indian curry recipes. However, for making tomato soup, Roma tomatoes are best as they are relatively dry and have few seeds.
Buy tomatoes that are heavy for its size, firm, and deeply colored. For the best taste, tomatoes should be cooked with skin, outer fleshy wall beneath the skin, and jelly and juice surrounding the seeds, and then strained for fineness. This process helps restore acidity and aroma of the tomatoes. Also, tomato skin contains maximum lycopene, so cooking tomatoes with skin helps in getting more antioxidant in food.
Tomatoes are rich in vitamin A and C, and the red varieties are excellent source of antioxidant carotenoid lycopene (which makes them red). Lycopene in tomatoes may help in reducing the formation of free radicals known to cause cancer. New research has shown that antioxidant power of tomatoes increases when the tomatoes are cooked.
Tomatoes taste best when stored at room temperature. The fresh flavor and aroma of tomatoes is compromised when refrigerated. For best taste and texture, refrigerated tomatoes should be allowed to come back to room temperature before eating.
Today, thousands of varieties of tomatoes are eaten all over the world. You can use any type of red colored tomato for Indian curry recipes. However, for making tomato soup, Roma tomatoes are best as they are relatively dry and have few seeds.
Buy tomatoes that are heavy for its size, firm, and deeply colored. For the best taste, tomatoes should be cooked with skin, outer fleshy wall beneath the skin, and jelly and juice surrounding the seeds, and then strained for fineness. This process helps restore acidity and aroma of the tomatoes. Also, tomato skin contains maximum lycopene, so cooking tomatoes with skin helps in getting more antioxidant in food.
Tomatoes are rich in vitamin A and C, and the red varieties are excellent source of antioxidant carotenoid lycopene (which makes them red). Lycopene in tomatoes may help in reducing the formation of free radicals known to cause cancer. New research has shown that antioxidant power of tomatoes increases when the tomatoes are cooked.
Tomatoes taste best when stored at room temperature. The fresh flavor and aroma of tomatoes is compromised when refrigerated. For best taste and texture, refrigerated tomatoes should be allowed to come back to room temperature before eating.
Coriander Powder
Coriander, also known as cilantro and Chinese parsley, is an herb native to Southeastern Europe and is cultivated in Egypt, Middle East, China, India, and Turkey. Coriander powder is made by grinding the dried or roasted seeds of coriander plant. The seeds are small (2-3 mm long), oval in shape, and light brown in color. Coriander powder provides mild-nutty flavor and aroma to many savory and sweet dishes.
Due to its mild-nutty taste and aroma, coriander powder is an essential ingredient in many vegetable and meat curry preparations and barbecue rubs and sauces. It is also added to waffle and pancake mixes and dessert sauces for an enhanced taste.
The presence of coriander powder in food stimulates the taste buds and helps digestion. Including coriander in your diet has many health benefits. It is a great source of potassium, iron, vitamin A, K and C, folic acid, magnesium, and calcium. It is a good source of antioxidants and helps detoxify the body.
Coriander powder is easily available in grocery stores or can be made at home by grinding the coriander seeds. To make coriander powder at home:
Due to its mild-nutty taste and aroma, coriander powder is an essential ingredient in many vegetable and meat curry preparations and barbecue rubs and sauces. It is also added to waffle and pancake mixes and dessert sauces for an enhanced taste.
The presence of coriander powder in food stimulates the taste buds and helps digestion. Including coriander in your diet has many health benefits. It is a great source of potassium, iron, vitamin A, K and C, folic acid, magnesium, and calcium. It is a good source of antioxidants and helps detoxify the body.
Coriander powder is easily available in grocery stores or can be made at home by grinding the coriander seeds. To make coriander powder at home:
- Either dry the coriander seeds in sun for a couple of days or slightly roast the seeds without oil in a pan. Roasting the seeds before grinding enhances the taste and aroma of the coriander powder. Also, drying in sun or roasting removes moisture from the seeds and adds crispness, which helps in powdering the seeds.
- Let the seeds cool and then grind them in a spice grinder. You can also use a coffee grinder for grinding spices; however it’s not recommended to use the same grinder for grinding spices and coffee.
- Store coriander powder in a tightly sealed container in a cool, dark, and dry place. If you are making coriander powder at home, cool it down before storing. It usually last for 4-6 months at room temperature. Refrigerate it for a longer shelf life of 18-24 months.
Salt
Salt is a mineral composed of a chemical compound called sodium chloride. It is essential for human body to regulate fluid balance and to control function of nerves and muscles. Human body cannot produce its own salt and depends on various sources of salt in food for necessary daily intake.
In addition to being just a diet supplement, salt helps in extracting the real flavors of savory as well as sweet dishes. No other seasoning has been found so fulfilling to replace salt. However, the overuse of salt results into a lot of health problems, such as hypertension, heart disease, and strokes. Use salt mildly in your food to you can enjoy its goodness.
In addition to being just a diet supplement, salt helps in extracting the real flavors of savory as well as sweet dishes. No other seasoning has been found so fulfilling to replace salt. However, the overuse of salt results into a lot of health problems, such as hypertension, heart disease, and strokes. Use salt mildly in your food to you can enjoy its goodness.
Olive Oil
Olive is one of the oldest known cultivated trees in the world. It is said that Olive trees are being cultivated before the invention of written language. Olive trees are draught tolerant and are native to eastern Mediterranean region. The trees can survive and bear fruits for a thousand year. Olives are small fruits of the Olive tree. During prehistoric time, people use to grind and drain the pulp of olives to get oil for cooking and lighting lamps. Oil extracted from olives was also used for cosmetic purposes.
Today, olive oil is popular than any other oil for culinary use and health benefits. About 90% of the olive fruit produce goes toward the production of olive oil. The oil is produced by pressing the whole olives and is used for cooking, cosmetics, pharmaceutical uses, and as fuel for certain lamps.
Olive oil used for cooking and eating is broadly classified as extra virgin, virgin, pure, and light. The difference is mainly in the process of production of different verities, due to which they contain different levels of antioxidant and have different smoking point.
Extra virgin olive oil is the best quality and is extracted using mechanical process such as cold pressing and centrifugation. The olives are pressed at normal temperature without the use of heating and chemicals. This method of extraction helps preserve most of the antioxidants and hence, makes the oil of high quality. The extra virgin olive oil smokes at a very low temperatures ranging from 200 to 372 degree Fahrenheit depending upon the quality (the better the quality have higher smoking point). Therefore, extra virgin olive oil is considered cold dishes like salad dressing and dips as well as cooking at a medium heat. You can use the good quality extra virgin oil to sauté vegetables, shallow frying eggs, and meats. It’s not recommended to use extra virgin olive oil for deep frying at higher temperatures.
Virgin olive oil is extracted using the same process as extra virgin. It has same levels of monounsaturated fats, antioxidant, and has the similar smoking point. It’s different from extra virgin because it’s made using relatively ripe olives, which gives it light flavor. The usage of virgin oil for cooking is same as extra virgin oil.
Pure olive oil has the same monounsaturated fat content, but has less antioxidant. Pure olive oil, also called olive oil, is a blend of virgin oil and refined pomace oil (also called refined olive oil). Pomace oil, a leftover during the extraction of extra virgin and virgin oils, is refined before mixing it to the virgin oil. The blend contains only about 5 to 10% of virgin oil. It’s lighter in taste, and has higher smoking point that makes it fit for sautéing and frying.
Light olive oil has the same percentage of monounsaturated fat, but lowest level of antioxidants. It’s basically refined olive oil, manufactured by the using some chemical and heat to get rid of impurities. It’s smoking point is highest and is ideal for high temperature cooking, such as deep frying and baking.
At higher temperatures, required for deep frying, extra virgin and virgin oil lose their antioxidant properties and flavor. Therefore, many cooks use pure or light olive oil for frying. Some views suggest that cooking with extra virgin and virgin olive oil at high temperatures is harmful for health; however, there is no substantial evidence to support such views. This might be a myth or a truth. Therefore, to be on the safe side, it’s advisable to use pure and light olive oil for higher temperature cooking such as deep frying, and use good quality extra virgin and virgin olive oil for cold dishes and cooking at medium temperature such as sautéing.
Because of the higher monounsaturated fat content, all kinds of olive oil lasts longer than other oils. After opening, close the cap or lid completely and store in a cool, dark, and dry place, and use it within 3 – 4 months from opening. Due to the presence of antioxidant substances, extra virgin and virgin oils are more resistant to damage by oxygen in air. However, the chlorophyll in the oil makes them vulnerable to damage by light. Therefore, always store the extra virgin and virgin oil in a dark place away from light. Refrigeration slightly solidifies the oil, which comes back to its liquid state when kept at room temperature, but will lose its flavor.
Olive oil has high content of antioxidants called polyphenols, carotenoids, and tocopherols. It’s high in monounsaturated fat and has low saturated and polyunsaturated fat. This composition makes it healthy for heart and for prevention of many medical conditions like, cancer, high blood pressure, and diabetes. According to some recent research, consumption of olive oil improves calcium absorption; hence, prevents the onset osteoporosis.
You can buy olive oil at any grocery store. It is available at online grocery stores such as www.amazon.com. Type the kind of olive oil you want to buy on search bar, you will be able to choose from several options.
Today, olive oil is popular than any other oil for culinary use and health benefits. About 90% of the olive fruit produce goes toward the production of olive oil. The oil is produced by pressing the whole olives and is used for cooking, cosmetics, pharmaceutical uses, and as fuel for certain lamps.
Olive oil used for cooking and eating is broadly classified as extra virgin, virgin, pure, and light. The difference is mainly in the process of production of different verities, due to which they contain different levels of antioxidant and have different smoking point.
Extra virgin olive oil is the best quality and is extracted using mechanical process such as cold pressing and centrifugation. The olives are pressed at normal temperature without the use of heating and chemicals. This method of extraction helps preserve most of the antioxidants and hence, makes the oil of high quality. The extra virgin olive oil smokes at a very low temperatures ranging from 200 to 372 degree Fahrenheit depending upon the quality (the better the quality have higher smoking point). Therefore, extra virgin olive oil is considered cold dishes like salad dressing and dips as well as cooking at a medium heat. You can use the good quality extra virgin oil to sauté vegetables, shallow frying eggs, and meats. It’s not recommended to use extra virgin olive oil for deep frying at higher temperatures.
Virgin olive oil is extracted using the same process as extra virgin. It has same levels of monounsaturated fats, antioxidant, and has the similar smoking point. It’s different from extra virgin because it’s made using relatively ripe olives, which gives it light flavor. The usage of virgin oil for cooking is same as extra virgin oil.
Pure olive oil has the same monounsaturated fat content, but has less antioxidant. Pure olive oil, also called olive oil, is a blend of virgin oil and refined pomace oil (also called refined olive oil). Pomace oil, a leftover during the extraction of extra virgin and virgin oils, is refined before mixing it to the virgin oil. The blend contains only about 5 to 10% of virgin oil. It’s lighter in taste, and has higher smoking point that makes it fit for sautéing and frying.
Light olive oil has the same percentage of monounsaturated fat, but lowest level of antioxidants. It’s basically refined olive oil, manufactured by the using some chemical and heat to get rid of impurities. It’s smoking point is highest and is ideal for high temperature cooking, such as deep frying and baking.
At higher temperatures, required for deep frying, extra virgin and virgin oil lose their antioxidant properties and flavor. Therefore, many cooks use pure or light olive oil for frying. Some views suggest that cooking with extra virgin and virgin olive oil at high temperatures is harmful for health; however, there is no substantial evidence to support such views. This might be a myth or a truth. Therefore, to be on the safe side, it’s advisable to use pure and light olive oil for higher temperature cooking such as deep frying, and use good quality extra virgin and virgin olive oil for cold dishes and cooking at medium temperature such as sautéing.
Because of the higher monounsaturated fat content, all kinds of olive oil lasts longer than other oils. After opening, close the cap or lid completely and store in a cool, dark, and dry place, and use it within 3 – 4 months from opening. Due to the presence of antioxidant substances, extra virgin and virgin oils are more resistant to damage by oxygen in air. However, the chlorophyll in the oil makes them vulnerable to damage by light. Therefore, always store the extra virgin and virgin oil in a dark place away from light. Refrigeration slightly solidifies the oil, which comes back to its liquid state when kept at room temperature, but will lose its flavor.
Olive oil has high content of antioxidants called polyphenols, carotenoids, and tocopherols. It’s high in monounsaturated fat and has low saturated and polyunsaturated fat. This composition makes it healthy for heart and for prevention of many medical conditions like, cancer, high blood pressure, and diabetes. According to some recent research, consumption of olive oil improves calcium absorption; hence, prevents the onset osteoporosis.
You can buy olive oil at any grocery store. It is available at online grocery stores such as www.amazon.com. Type the kind of olive oil you want to buy on search bar, you will be able to choose from several options.
Mustard Seeds
Mustard seeds are one of the world’s oldest spices. The name mustard is derived from the Latin words ‘mustum ardens’ that means ‘burning wine’. In ancient times, wealthy Romans spiced up their meals by mixing unfermented grape juice (called must) with ground mustard seeds to make mustum ardens, which was shortened to mustard.
Mustard seeds come from three different mustard plants and available in three colors - yellow or white, brown, and black.
The yellow mustard seeds are slightly bigger than the other varieties and possess mild pungency. This variety is most common and is best for making pickles, meat rubs, and curries made from mustard paste or ground mustard. These are the ones that are used to make American yellow mustard.
The brown mustard seeds are actually dark yellow in color and possess a pungent-bitter taste and are used to make Dijon mustard. The brown seeds can also be mixed in small quantity with yellow (white) mustard seeds for adding pungency to the dishes.
The black mustard seeds have most pungent taste and are either used in combination with yellow (white) or brown mustard seeds to add extra pungency or used as whole seeds to add flavor to the dishes such as curries, lentil soups, sautéed or roasted vegetables. When used as whole, the seeds need to be added to hot oil before adding other ingredients and allowed to splutter to impart maximum flavors.
Mustard seeds were popular for its medicinal purposes before its culinary uses. Mustard seeds, in the form of paste, relieve muscular pain and toothaches. The seeds are also known to stimulate appetite and digestion and increase blood circulation. According to recent research studies, mustard seeds contain a powerful anticancer agent, isothiocyanate, which protects cells and reduces the growth of existing cancer cells. Mustard seeds are full of vitamins and minerals, such as iron, magnesium, manganese, niacin, and zinc. The seeds are also a source of fiber, calcium, protein, and omega-3 fatty acids.
Mustard seeds should be stored in a tightly sealed jar in a cool, dry, and dark place to retain its best flavor and pungency up to a year.
Mustard seeds are easily available in Indian and South Asian grocery stores. You may also find the seeds in supermarkets or gourmet markets. Some of the popular brands are Nirav, Deep, SWAD, Spicy World, Jiva, Frontier, and McCormick Culinary. Mustard seeds are also available at online grocery stores such as amazon.com, where you will be able to choose from several brands.
Mustard seeds come from three different mustard plants and available in three colors - yellow or white, brown, and black.
The yellow mustard seeds are slightly bigger than the other varieties and possess mild pungency. This variety is most common and is best for making pickles, meat rubs, and curries made from mustard paste or ground mustard. These are the ones that are used to make American yellow mustard.
The brown mustard seeds are actually dark yellow in color and possess a pungent-bitter taste and are used to make Dijon mustard. The brown seeds can also be mixed in small quantity with yellow (white) mustard seeds for adding pungency to the dishes.
The black mustard seeds have most pungent taste and are either used in combination with yellow (white) or brown mustard seeds to add extra pungency or used as whole seeds to add flavor to the dishes such as curries, lentil soups, sautéed or roasted vegetables. When used as whole, the seeds need to be added to hot oil before adding other ingredients and allowed to splutter to impart maximum flavors.
Mustard seeds were popular for its medicinal purposes before its culinary uses. Mustard seeds, in the form of paste, relieve muscular pain and toothaches. The seeds are also known to stimulate appetite and digestion and increase blood circulation. According to recent research studies, mustard seeds contain a powerful anticancer agent, isothiocyanate, which protects cells and reduces the growth of existing cancer cells. Mustard seeds are full of vitamins and minerals, such as iron, magnesium, manganese, niacin, and zinc. The seeds are also a source of fiber, calcium, protein, and omega-3 fatty acids.
Mustard seeds should be stored in a tightly sealed jar in a cool, dry, and dark place to retain its best flavor and pungency up to a year.
Mustard seeds are easily available in Indian and South Asian grocery stores. You may also find the seeds in supermarkets or gourmet markets. Some of the popular brands are Nirav, Deep, SWAD, Spicy World, Jiva, Frontier, and McCormick Culinary. Mustard seeds are also available at online grocery stores such as amazon.com, where you will be able to choose from several brands.
Red Chili Powder
Red chili powder is made by grinding dried deep red-brown thai chili peppers. Native to central and South America, red thai chili peppers were introduced to South Asia in 1500s and now India is the largest producer of these peppers in the world. Either in powdered or whole form, the chili peppers are used to add extra heat and spiciness to the dishes, which is due to the presence of a compound called capsaicin.
Red chili powder is a widely used spice for preparing a variety of curries, soups, stews, marinades, sauces, and dry rubs for barbecue. It is also used to flavor some sweet dishes such as cakes, brownies, truffles, and chocolates.
Red chili powder is a healthy seasoning. It contains significant amount of vitamin A and C, and beta carotenoids (a red-orange pigment that acts as an antioxidant and converts into vitamin A). It also helps to detoxify our body.
When purchasing red chili powder at store, look for the bright red colored powder for best taste. For making red chili powder at home:
Red chili powder is available in Indian and South Asian grocery stores. Some of the popular brands of red chili powder are Nirav, Deep, SWAD, Spicy World, and Everest. You may also find it in supermarkets or gourmet markets. It is available at online grocery stores such as amazon.com, where you will be able to choose from several brands.
Red chili powder is a widely used spice for preparing a variety of curries, soups, stews, marinades, sauces, and dry rubs for barbecue. It is also used to flavor some sweet dishes such as cakes, brownies, truffles, and chocolates.
Red chili powder is a healthy seasoning. It contains significant amount of vitamin A and C, and beta carotenoids (a red-orange pigment that acts as an antioxidant and converts into vitamin A). It also helps to detoxify our body.
When purchasing red chili powder at store, look for the bright red colored powder for best taste. For making red chili powder at home:
- Buy dry (not fresh) whole red thai chili peppers and remove the stems.
- Further dry the chili peppers in sun for a couple of days or slightly roast them for 2-3 minutes, without oil in a pan. Drying or roasting removes moisture from the chili peppers and adds extra crispness, which is required to powder them. Roasting the chili peppers enhances its flavor and aroma.
- Let the dried or roasted chili peppers cool down and then grind to a fine powder in a spice grinder. You can also use a coffee grinder for this purpose; however, the coffee grinder should be used for grinding spices only. It is not advisable to use the same grinder for spices and coffee.
Red chili powder is available in Indian and South Asian grocery stores. Some of the popular brands of red chili powder are Nirav, Deep, SWAD, Spicy World, and Everest. You may also find it in supermarkets or gourmet markets. It is available at online grocery stores such as amazon.com, where you will be able to choose from several brands.
Turmeric Powder
Turmeric powder is a bright and deep yellow colored powder made by grinding dried underground stems of turmeric, which is starchy in nature. In India and some of its neighboring countries, turmeric in stem or powdered form has been used to color skin and clothing and to add color and aroma to food. It is also used as a pious powder during festivals and marriage ceremonies. In other parts of the world, turmeric is mainly used to add color and aroma to food. Turmeric has pungent and bitter taste but musky and mild fragrance.
Turmeric powder is made by steaming or boiling the underground stems in slightly alkaline water (measures above 7.0 on the pH scale) to precook the starch in turmeric. The alkaline water also improves the color of turmeric. Boiled turmeric stems are sun-dried and ground to make powder.
Turmeric powder is mainly used in curries, stir fried dishes, and dry rubs. It is also used in some spicy salad dressing and smoothies and drinks.
The compound called curcuminoids in turmeric is responsible for its yellow color and has antioxidant and preservative properties. Due to its antioxidant properties, use of turmeric in food helps prevent certain type of cancer, lowers cholesterol, lowers the risk of cardiovascular diseases, and protects from Alzheimer’s disease. Due to its preservative property, use of turmeric in food helps in extending the shelf-life of food.
Turmeric has also been used in Indian and Chinese system of medicine as an anti-inflammatory agent to treat various conditions such as toothache, bruises, chest pain, and digestion problems. In addition, turmeric contains very good amounts of minerals like iron, calcium, potassium, manganese, zinc, copper, and magnesium.
Store turmeric powder in a tightly sealed container in a cool, dark, and dry place. At room temperature, turmeric powder will taste fresh for 4 to 6 months. Refrigerate it for a longer shelf-life of up to 2 years.
Turmeric powder is available in Indian and South Asian grocery stores. Some of the popular brands of turmeric powder are Nirav, Deep, SWAD, Spicy World, and Jiva. You may also find it in supermarkets or gourmet markets. It is available at online grocery stores such as amazon.com, where you will be able to choose from several brands.
Turmeric powder is made by steaming or boiling the underground stems in slightly alkaline water (measures above 7.0 on the pH scale) to precook the starch in turmeric. The alkaline water also improves the color of turmeric. Boiled turmeric stems are sun-dried and ground to make powder.
Turmeric powder is mainly used in curries, stir fried dishes, and dry rubs. It is also used in some spicy salad dressing and smoothies and drinks.
The compound called curcuminoids in turmeric is responsible for its yellow color and has antioxidant and preservative properties. Due to its antioxidant properties, use of turmeric in food helps prevent certain type of cancer, lowers cholesterol, lowers the risk of cardiovascular diseases, and protects from Alzheimer’s disease. Due to its preservative property, use of turmeric in food helps in extending the shelf-life of food.
Turmeric has also been used in Indian and Chinese system of medicine as an anti-inflammatory agent to treat various conditions such as toothache, bruises, chest pain, and digestion problems. In addition, turmeric contains very good amounts of minerals like iron, calcium, potassium, manganese, zinc, copper, and magnesium.
Store turmeric powder in a tightly sealed container in a cool, dark, and dry place. At room temperature, turmeric powder will taste fresh for 4 to 6 months. Refrigerate it for a longer shelf-life of up to 2 years.
Turmeric powder is available in Indian and South Asian grocery stores. Some of the popular brands of turmeric powder are Nirav, Deep, SWAD, Spicy World, and Jiva. You may also find it in supermarkets or gourmet markets. It is available at online grocery stores such as amazon.com, where you will be able to choose from several brands.
Lime Juice
Lime juice or juice extracted from lime is a great source of vitamin C and used to add tartness and freshness to food and beverages. It also a natural preservative and slows down the spoilage of food. The juice is squeezed from fresh cut lime or bought readymade at grocery stores or supermarkets.
Best quality lime is bright deep green in color and is firm and heavy for its size. More ripen lime turn yellow in color; however it is best when green. Lime produces more juice when warmer. Therefore, to get the most juice out of lime, bring it to room temperature (if refrigerated) and roll it under your palm against a hard surface to warm it more, before squeezing. Another quick method is to microwave it for 15-30 seconds, let it sit for a few minutes before cutting and squeezing.
In addition to its use in food and drinks, lime juice also provides health benefits that include weight loss, skin care, and improved digestion. Due to the presence of significant amount of vitamin C, it helps in curing scurvy, which is caused due to vitamin C deficiency. Vitamin C in lime juice also acts as an antioxidant and helps in strengthening the immune system.
Lime or packaged lime juice is available in grocery stores throughout the year. Lime will stay fresh for a week at room temperature when kept away from sunlight. You can also store it in your refrigerator’s crisper tray for about a month, if bought fresh.
Best quality lime is bright deep green in color and is firm and heavy for its size. More ripen lime turn yellow in color; however it is best when green. Lime produces more juice when warmer. Therefore, to get the most juice out of lime, bring it to room temperature (if refrigerated) and roll it under your palm against a hard surface to warm it more, before squeezing. Another quick method is to microwave it for 15-30 seconds, let it sit for a few minutes before cutting and squeezing.
In addition to its use in food and drinks, lime juice also provides health benefits that include weight loss, skin care, and improved digestion. Due to the presence of significant amount of vitamin C, it helps in curing scurvy, which is caused due to vitamin C deficiency. Vitamin C in lime juice also acts as an antioxidant and helps in strengthening the immune system.
Lime or packaged lime juice is available in grocery stores throughout the year. Lime will stay fresh for a week at room temperature when kept away from sunlight. You can also store it in your refrigerator’s crisper tray for about a month, if bought fresh.
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Cilantro
Cilantro is the leaves and stem of coriander plant native to Southeastern Europe and is cultivated in Egypt, Middle East, China, India, and Turkey. It is also called coriander and Chinese parsley. You must know that cilantro (leaves and stems) and coriander seed/powder come from same plant, but they have very different flavor and cannot be substituted for each other.
Cilantro is widely used in Asian, Mexican, Latin American, and Caribbean cooking. It is mostly used to season savory and highly spicy dishes. It is either added to the dishes while they are cooking or just topped on the dishes for presentation. You can also add chopped cilantro to salads or dips.
The deep green cilantro leaves contains significant amount of antioxidants and essential oils, dietary fiber, and vitamins A, C, beta carotene, and K. It is also a good source of minerals, such as iron, potassium, and calcium. One teaspoon of green chutney made with cilantro provides daily value of iron intake. It also helps in detoxification.
Cilantro is also said to be a natural preservative, because it slows down the oxidation process and spoilage of food in which it is added. The leaves are also antibacterial in nature.
Cilantro is sold in bunches and can be found year-round in most of the grocery stores. A good quality cilantro is bright green and not wilted or drooped by loosing moisture. Store cilantro in a plastic bag in the crisper section of your refrigerator.
Cilantro is widely used in Asian, Mexican, Latin American, and Caribbean cooking. It is mostly used to season savory and highly spicy dishes. It is either added to the dishes while they are cooking or just topped on the dishes for presentation. You can also add chopped cilantro to salads or dips.
The deep green cilantro leaves contains significant amount of antioxidants and essential oils, dietary fiber, and vitamins A, C, beta carotene, and K. It is also a good source of minerals, such as iron, potassium, and calcium. One teaspoon of green chutney made with cilantro provides daily value of iron intake. It also helps in detoxification.
Cilantro is also said to be a natural preservative, because it slows down the oxidation process and spoilage of food in which it is added. The leaves are also antibacterial in nature.
Cilantro is sold in bunches and can be found year-round in most of the grocery stores. A good quality cilantro is bright green and not wilted or drooped by loosing moisture. Store cilantro in a plastic bag in the crisper section of your refrigerator.
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