Spices articles from COWBERRY
Featured
What Is Brown Sugar? Types, How It Is Made, Nutrition and Uses
What is brown sugar: sugar with part of the cane's molasses kept in — 380 kcal and 98.1 g of carbohydrate per 100 g. Types (demerara, muscovado, light and dark), names, how it is made, nutrition, uses, storage and buying.
Fresh Blogs
Coriander water benefits: what dhania water actually does
Coriander water benefits, answered honestly: the research reviewed here has no human trial showing coriander water does anything specific. Here is what is known about coriander, what one teaspoon of seeds holds, and how to make and drink the water.
Red rice vs brown rice: the fibre, GI and honest verdict
Red rice vs brown rice: brown rice lists more fibre and protein and an India-tested GI of 58, while red rice's seven foreign tests average 62. Side-by-side nutrition per 100 g, GI, cooking, cost and which to choose.
More Articles
Cinnamon water benefits (and how to make it at home)
Cinnamon water benefits and the honest numbers: a quarter teaspoon of dalchini in an overnight glass adds 1.6 kcal, 0.5 g carbs and 6.5 mg calcium. The overnight method with timings, what it is not shown to do, and the coumarin line.
Cinnamon vs cassia: coumarin, taste and how to tell them apart
Cinnamon vs cassia: true cinnamon bark is thin enough to roll around a pencil, cassia bark is thick and layered, and cassia is the main dietary source of coumarin. Side by side, with the FSSAI quick test, nutrition and which to choose.
Cinnamon tea: benefits and how to make dalchini tea at home
Cinnamon tea benefits, honestly: a cup is warm water flavoured with a small piece of dalchini and under 1 kcal of spice. The recipe with timings, per-cup numbers and the coumarin reading that decides how much makes sense.
Cinnamon nutrition per 100g: calories, fibre and per-tsp amounts
Cinnamon nutrition per 100g from the USDA record: 247 kcal, 80.6 g carbs, 53.1 g fibre, 3.99 g protein, 1000 mg calcium and 8.32 mg iron. Calories per teaspoon and tablespoon, cinnamon against cloves and cumin seeds, and the minerals behind it.
Cinnamon in Hindi (dalchini): names in English and Indian languages
Cinnamon in Hindi is dalchini, the name on COWBERRY's whole-spice pack; in English it is cinnamon, with the botanical name Cinnamomum aromaticum on record. Which names are on record, which are not, and how cassia fits in.
Is dalchini good for diabetes? What the evidence says (and how much)
Is dalchini good for diabetes? The 2012 Cochrane review of ten trials in 577 people found insufficient evidence: no significant difference in HbA1c, insulin or post-meal glucose. What the trials used, per-teaspoon numbers and the coumarin cap.
10 benefits of cinnamon (and its side effects)
Cinnamon benefits: 53.1 g of fibre, 1000 mg of calcium and 8.32 mg of iron per 100 g, the coumarin tolerable daily intake, and the honest list of what the evidence does not show.
Safed mirch in English, Hindi and Indian languages (white pepper)
Safed mirch in English is white pepper, and in Hindi the spice is safed mirch. English, botanical and regional names with sources, plus how white pepper differs from kali mirch.
What is kasuri methi? Dried fenugreek leaves, uses and how to store
What is kasuri methi: dried fenugreek leaves, crumbled and used as a finishing herb in curries, dals and gravies. How it is made, how it tastes and how to store it.
What is kashmiri red chilli? origin, colour, uses, substitutes
What is kashmiri red chilli? A mild, deep-red variety of dry red chilli from the mountain farming regions of Himachal Pradesh, bought as a powder made for colour. Origin, why it is not spicy, uses and substitutes.
Byadgi chilli: heat, colour, powder and how to use it
Byadgi chilli is a named variety of dry red chilli, the chillies, red entry of IFCT 2017. What the records show and do not show about its heat, colour, powder and uses, honestly separated.
Black pepper vs white pepper: taste, uses and which to choose
Black pepper vs white pepper: the same Piper nigrum berry in two forms. See the nutrition per 100 g, the taste difference, and which one suits which dish.