Grocery

Chingura rice is a premium aromatic rice variety from Bangladesh, known for its delicate fragrance, fine texture, and slightly sticky consistency when cooked. It is often used in traditional dishes such as polao, khichuri, and desserts. Grown primarily in specific regions of Bangladesh, Chingura rice is highly valued for its unique aroma and soft, fluffy grains, making it a popular choice for special occasions and festive meals.

Poni Boiled Rice is a high-quality, parboiled rice known for its rich aroma, firm texture, and nutritional value. The parboiling process partially boils the rice in the husk, locking in essential nutrients and giving the grains a slightly golden color.

It cooks up fluffy, non-sticky, and retains its shape beautifully – making it perfect for dishes like biryani, jollof rice, fried rice, and everyday meals. Poni Boiled Rice is loved for its long shelf life, natural aroma, and the way it blends health and taste in every grain.

Chia seeds are tiny, nutrient-dense seeds from the Salvia hispanica plant, native to Central America. They contain omega-3 fatty acids, fiber, protein, and antioxidants. They form a gel-like texture when soaked in liquid, making them popular in smoothies, puddings, and health foods. Despite their small size, chia seeds offer a powerful nutritional boost.

Vegetables ghee typically refers to vanaspati ghee, a type of vegetable-based fat that is designed to mimic the texture, appearance, and taste of traditional dairy ghee (clarified butter), but is made from hydrogenated vegetable oils instead of animal milk.

Key Characteristics of Vegetable Ghee (Vanaspati Ghee):

• Source: Made from partially hydrogenated vegetable oils (such as palm oil, soybean oil, or cottonseed oil).

• Texture & Color: Has a grainy texture and yellowish color similar to traditional ghee.

• Taste & Aroma: Sometimes flavored with diacetyl or other additives to resemble dairy ghee.

• Shelf Life: Longer shelf life than dairy ghee due to lower moisture content and added preservatives.

• Cost: Cheaper than pure ghee, making it popular in commercial cooking and baking.

• Nutritional Note: Contains trans fats due to the hydrogenation process, which have been linked to health concerns like heart disease.

Common Uses:

• Frying and deep-frying

• Indian sweets (like halwa or ladoos)

• Baking and general cooking in regions where ghee is preferred

Health Tip:

While it mimics ghee, vegetable ghee is less healthy due to trans fats. Many health-conscious consumers now avoid vanaspati and opt for pure ghee or healthier oils like coconut or olive oil.

B

Basil seeds, also known as sabja seeds, tukmaria, or falooda seeds, are the black seeds of the sweet basil plant (Ocimum basilicum), which is the same plant used to grow the basil herb. Despite their small size, these seeds pack a range of nutritional and health benefits.

Tamarind chutney is a popular Indian condiment made from tamarind pulp, sweeteners, and spices. It has a rich, sweet-tangy flavor with a hint of spice, and is often served with snacks and street foods.

Chaler gura (চালের গুঁড়া) is a Bengali term that means rice flour.