Holistic Cooking Archives – Page 2 of 19

Health Benefits of Corn ‘Makai’

Corn ‘Maize or ‘Makai’, as we know is known to have been first domesticated in Mexico region of Central Americas,

A new world crop, Capsicum (Shimla Mirch), has become a staple vegetable world over for its unique taste, flavour, culinary

Though there are multiple lines of evidence for its origin, Cluster Beans, Guar, Gawar ki phali is known to have

Grown traditionally in the old world agriculture, from the Mediterranean of Africa, Broad Beans ‘Papdi’ has slowly crept into the

Ragi (Eleusine coracana), also called Finger Millet in English or Nachni in north India, is a coarse food grain grown

Multi-grain flour (or Atta) is made by mixing two or more different types of flours of food grains. The mixing

Onions have layers of research based health benefits and are packed with nutrients, vitamins, antioxidants, and minerals. Onion also referred

Brinjal ‘baigan’ as known in India, is not only an eggplants fruit, they are technically classified as a berry. Known

The origins of Sweet Lime ‘Mosambi’ is difficult to pin BUT its health benefits, dietary and culinary role in the

Introduced in India only during the early 1990’s, Dragon fruit ‘Pitaya’ is fast becoming one of the staple ‘Indian’ fruit