Grocery

"Kasuri methi," ook bekend als gedroogde fenegriekbladeren, is een culinair kruid dat veel wordt gebruikt in de Indiase en het Midden-Oosten keuken. Het wordt gemaakt door verse fenegriekbladeren te drogen en ze vervolgens tot kleine stukjes te vermalen.

Kasuri methi heeft een sterke, licht bittere smaak met een nootachtig aroma en wordt vaak gebruikt om curry's, stoofschotels en andere gerechten op smaak te brengen. Het wordt ook soms gebruikt in marinades voor vlees en gevogelte.

Naast culinair gebruik wordt kasuri methi in de traditionele geneeskunde gebruikt vanwege zijn mogelijke gezondheidsvoordelen. Men gelooft dat het eigenschappen heeft die de spijsvertering kunnen bevorderen, de stofwisseling kunnen verbeteren en ontstekingen kunnen verminderen. Het wordt ook beschouwd als mogelijk gunstig voor de controle van bloedsuikerspiegel en cholesterolniveaus.

Onderzoek heeft aangetoond dat kasuri methi mogelijk gezondheidsvoordelen kan hebben, met name voor diabetes- en cholesterolbeheer. Er is echter meer onderzoek nodig om de medicinale eigenschappen van kasuri methi en eventuele bijwerkingen volledig te begrijpen.

Bajri flour, also known as pearl millet flour, is a type of gluten-free flour that is made from ground pearl millet. It is a staple food in many parts of India, particularly in the states of Rajasthan and Gujarat, and is also consumed in other parts of the world.

Bajri flour is known for its slightly sweet and nutty flavor and is commonly used in a variety of dishes such as rotis, parathas, and porridges. It is a nutritious flour that is high in protein, fiber, vitamins, and minerals, making it a healthy alternative to wheat flour.

To prepare bajri flour, the pearl millet grains are first cleaned, roasted, and ground into a fine powder. The flour can then be used in a variety of recipes and can be easily substituted for wheat flour in many dishes.

Dried Celery Seeds ( Radhuni, রাঁধুনি দানা )

Radhuni seeds, also known as wild celery seeds or ajmod seeds, are a spice commonly used in Bengali cuisine, particularly in dishes from Bangladesh. The seeds have a strong, pungent flavor and a unique aroma that is similar to parsley, fennel, and cumin.

Radhuni seeds are often used in spice blends such as panch phoron, which is a mix of five different whole spices including cumin, mustard, fenugreek, fennel, and radhuni seeds. The spice blend is commonly used to flavor lentil and vegetable dishes, as well as meat and fish curries.

In addition to its culinary uses, radhuni seeds are also believed to have medicinal properties and are used in traditional Ayurvedic medicine to treat a variety of ailments. They are thought to aid in digestion, improve appetite, and have anti-inflammatory and antibacterial properties.

Radhuni seeds can be found in many Indian and Bangladeshi grocery stores and online retailers. They are a unique and flavorful spice that can add depth and complexity to your favorite dishes.

Khichuri, also spelled as khichdi or khichri, is a popular one-pot rice and lentil dish that is commonly eaten in South Asia. It is made by cooking rice and lentils together with spices, vegetables, and sometimes meat or fish. The dish is known for its simplicity, versatility, and nutritional value, and is considered to be a comfort food in many parts of the region.

Khichuri can be prepared in many different ways, depending on the region and the ingredients available. In some parts of India, it is made with basmati rice and yellow lentils (moong dal), while in Bangladesh, it is typically made with short-grain rice and split red lentils (masoor dal). Some variations also include additional spices, such as cumin, coriander, turmeric, and garam masala.

Khichuri is often served with accompaniments such as pickles, chutneys, and yogurt, and is considered to be a complete meal in itself. It is also a popular food during religious festivals and fasting periods and is believed to be easy to digest and soothing for the stomach.