Spices articles from COWBERRY

Jeera water how to make: soak a teaspoon of cumin seeds in a cup of water overnight and strain, or boil five minutes and strain. Exact soak and boil timings, morning-vs-night use and how long the water keeps.

How to eat turmeric: cook the powder into the tadka, dal and sabzi, grate raw haldi into chutneys and pickles, and take it as haldi doodh, turmeric tea or water. A level teaspoon is 3 g; amounts, mistakes and what is known about daily intake.

Sesame seeds how to eat: raw over salads and curd, soaked overnight, dry-roasted in five minutes or rolled into til ke laddu. How much to eat daily, common mistakes and storage.

How asafoetida is made: the dried oleo-gum-resin of the roots of Ferula assa-foetida, a plant of arid Iran, Uzbekistan and Afghanistan, ground into hing powder; COWBERRY's is processed in Madhya Pradesh without fillers.

Cumin seeds tea how to make: dry-roast one teaspoon of jeera for half a minute, boil it in a cup of water for three minutes, cover, steep for three, strain and drink, with honey and lemon as optional finishes. Steps, mistakes, and a time and quantity table.

Cinnamon how to make powder at home: dry whole dalchini, break it, grind in short pulses in a dry mixer jar, sieve, cool and jar airtight. How quills are made, common mistakes and a time and quantity table.

Bay leaf tea how to make: simmer two whole dried leaves in 240 ml of water for five minutes, cover and steep five more, strain and discard the leaves. The overnight bay leaf water soak, plus what the tea is and is not shown to do.

How to make amchur powder at home: peel and slice raw green mangoes, sun-dry the slices until crisp, then grind and sieve. Steps, common mistakes, and how to store the powder.

How to make carom seeds water: simmer a teaspoon of ajwain in a cup of water for three to five minutes, or soak the seeds overnight, then strain and drink. Steps, timings, common mistakes and how to store it.

How to grow dhania at home from seeds: split the husk, sow about 1 cm deep in loose soil, water daily, give morning sun, and cut the first leaves in about three to four weeks. Common mistakes and their fixes included.

Which star anise is toxic: the Japanese star anise and the poisonous star anise, two look-alikes that can contaminate the true spice. What the sources print, plus FSSAI's label rules.

Asafoetida adulteration test: FSSAI's household checks for hing, the camphor burn test, the milky-water test and the soapstone settling test, step by step, plus what to read on the label.