Banana flour is sometimes called green banana flour and is a grain-free alternative flour. Its main benefits are that it contains no gluten but is full of resistant starch. Resistant starch is starch that your body cannot digest, which means …
Kokum is a relative of mangosteen that is used as a souring agent in some parts of India. The outer skin of the fruit is used in Konkani recipes as well as in Assamese cuisine. The skin is dried, which …
Sanding sugar belongs to a category of sugars called finishing sugars. Finishing sugars are added to food items right before serving them, similar to how finishing salts are used. Others in this category include pearl sugar. Sanding sugar is a …
Ginger and galangal are two Asian rhizomes that belong to the same family. Both provide flavors that are essential for making numerous Eastern and Western dishes. They are similar in a few ways, but very different in others. In this …
Salsify is an interesting root vegetable if you want to try your hand at old-world cooking. It fell out of favor at the start of the last century but has been used by European cooks more or less continuously for …
Maca and ginseng are roots with adaptogenic properties. An adaptogen is an herbal medicine that is believed to normalize the body by helping it to adapt to stress. Both are commonly dried, powdered and marketed as supplements. Because they are …
Banana flour is made from very under-ripe bananas that have been dried and ground to powder. Bananas are native to Southeast Asia and India in Particular. Historians believe banana to have been the first cultivated fruit and there is evidence …
Read moreBanana Flour: Grain-Free And Full Of Resistant Starch
Kokum refers to the fruit from one of the most important spice trees in India’s Western Ghats; however, it is not well known in other parts of India and virtually unknown outside of the Subcontinent. For example, very few Indians …