COWBERRY's Blog: Organic Food, Recipes & Healthy Living

Jowar (sorghum) explained: what it is, its names across India, IFCT 2017 nutrition per 100 g against wheat and bajra, benefits, who should limit it, how to cook and store it, recipes and what to check when buying.

The cloves hub: what laung is, its 13 Indian names, the IFCT nutrition per 100 g and per gram, the benefits the clove reviews support, per-dish amounts, storage and how to buy.

Do spices need to be organic? A food-by-food guide: what India Organic and Jaivik Bharat certification means on a pack, where pesticide residues linger, and which foods repay the organic spend.

Jaggery (gur, gud) explained: what it is, its names across India, IFCT 2017 nutrition per 100 g against sugar and honey, honest benefits, who should limit it, how it is made, used and stored, and what to check when buying.

Brown chana, kala chana and black chickpeas are one seed: the small dark desi chickpea with 287 kcal, 18.77 g protein and 25.22 g fibre per 100 g (IFCT 2017). Names, GI, soaking, recipes and buying on one page.

Kabuli chana (white chickpeas) explained: what it is, names in Hindi and English, nutrition per 100 g, GI 23, benefits, side effects, soaking and cooking, storage, recipes and how to buy.

What is jaggery powder? It is set jaggery scraped, sieved and dried to 1 to 2% moisture: how the powder is made, how it differs from block gur, and where it wins in the kitchen, with spoon measures and storage.

Green moong (whole green gram, sabut moong) explained: its names across India, IFCT 2017 nutrition per 100 g, benefits, who should limit it, how to soak, cook and sprout it, how to store it and what to check when buying.

Cinnamon powder (dalchini) explained: what the bark is, its Hindi and English names, USDA nutrition per 100 g and per teaspoon, the honest benefits list, the coumarin daily limit, everyday uses, storage, the tea and cinnamon water, and a buying guide.

Whole urad dal, black split and white split: what each form is, how the skin changes taste and cooking, and which to use for idli, dosa and dal.

Chana dal (split bengal gram) explained: what it is, its names across India, IFCT 2017 nutrition per 100 g against toor and moong dal, benefits, who should limit it, how to soak, cook and store it, five recipes and what to check when buying.

Black pepper (kali mirch) explained: what it is, its names across 13 Indian languages, IFCT 2017 nutrition per 100 g, benefits, who should limit it, how to cook and store it, and how to buy it.