Saffron, also known as kesar, has been revered for centuries for its vibrant golden-red color. It has a bitter taste and a strong, exotic aroma. It is a precious and exotic spice derived from the dried stigmas of the saffron crocus flower. Each flower produces only three tiny crimson-red stigmas, which are hand-harvested and carefully dried to obtain saffron threads. It takes a large number of flowers and significant human labor to produce even a small quantity of saffron, making it the most costly spice in the world. Potential Health Benefits of Saffron - Containing several bioactive compounds, including crocin, crocetin, and safranal, working as potent antioxidants. These antioxidants help protect the body's cells from oxidative stress and reduce damage...
Kashmiri Garlic - A hidden gem from the height of the Himalayas that is an extraordinary superfood! Bulbous in shape with a pointed end, Kashmiri garlic has a golden-brown husky with white garlic inside. With a strong pungent odor, this golden brown wonder is known to be 7 times more potent than normal garlic. Yes, that’s right, 7 TIMES. It is the most powerful herb in the world having huge medicinal properties. It contains the enzymes alliin & alliinase and combine to form the compound allicin when the cloves are minced. Allicin is the compound that gives garlic its pungent smell as well as its health benefits. Besides these benefits, it has anti-inflammatory, antioxidant, and anti-bacterial properties. To garner maximum...
“Smart and attractive packaging of spices might victimize you and play with your health.” Pride of every cook, spices are too subject to adulteration. Did the safety, hygiene, and quality of the spices in your kitchen convince you ever? From clogged nose opening Adrak chai and Elaichi chai, lip-smacking butter chicken, paneer tikka to anti-septic Haldi doodh, Indian cuisine is a delicate blend of fresh and dried spices. Even eggs being adulterated in the present scenario, spices are no exception. For say, did you know that ‘Sudan 1’ used as red dye in chili powder is described as a 3rd category carcinogen? Also, the expensive saffron strands available at retail outlets is dyed with desiccated maize cobs tendrils? On Your...
