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The History and Wisdom of Blanching and Shocking Bitter Melon
Introduction to Blanching and Shocking Blanching and shocking is a culinary technique deeply rooted in traditional cooking practices worldwide. This method, particularly popular in Asian cuisines, involves briefly cooking vegetables in boiling water and then rapidly cooling them in ice water. While this technique is widely recognized for its effectiveness
The Hidden Power of Green Chili Leaves: A Forgotten Herbal Gem for Health and Skin.
Many people are simply unaware of the potential benefits of green chili leaves. While they are used in certain traditional cuisines and remedies, this knowledge hasn’t been as widely spread or popularized as other herbs and vegetables.green chili leaves are not spicy. Unlike the fruit of the chili plant, which
Momordica charantia
Bitter melon or “Karela,” In Ayurveda, bitter melon, or “Karela,” holds a distinguished place due to its multifaceted therapeutic properties. It is classified as “Tikta” (bitter) and “Katu” (pungent), with a cooling energy (“Virya”) and a post-digestive effect (“Vipaka”) that is pungent. These qualities render it exceptionally effective in balancing
Benefits of Bitter Melon in Ayurvedic Studies
Bitter melon, known scientifically as *Momordica charantia* and traditionally as “karela” in India, is a cherished plant in Ayurvedic medicine. Its distinct bitter taste and potent healing properties align it with the principles of Ayurveda, focusing on balancing the body’s energies and promoting holistic health. Classified as “Tikta” (bitter) and
Miracle Is Nature And Mother Is Love
Mother is that the best suited word during this world. Mother is that the name for God within the lips and hearts of children. once you look at eyes of your mother, you recognize that’s the purest love you’ll be able to look during this life. A mother is she
WE ARE WHAT WE EAT
Human beings are complex creatures. We tend to overthink a lot and make conclusions based on what we feel and see. For example, when we eat a dish and our body doesn’t adjust to one specific ingredient in that dish, we say that we’re allergic to so-and-so dish whereas in
The History and Wisdom of Blanching and Shocking Bitter Melon
Introduction to Blanching and Shocking Blanching and shocking is a culinary technique deeply rooted in traditional cooking practices worldwide. This method, particularly popular in Asian cuisines, involves briefly cooking vegetables in boiling water and then rapidly cooling them in ice water. While this technique is widely recognized for its effectiveness
The Hidden Power of Green Chili Leaves: A Forgotten Herbal Gem for Health and Skin.
Many people are simply unaware of the potential benefits of green chili leaves. While they are used in certain traditional cuisines and remedies, this knowledge hasn’t been as widely spread or popularized as other herbs and vegetables.green chili leaves are not spicy. Unlike the fruit of the chili plant, which
Momordica charantia
Bitter melon or “Karela,” In Ayurveda, bitter melon, or “Karela,” holds a distinguished place due to its multifaceted therapeutic properties. It is classified as “Tikta” (bitter) and “Katu” (pungent), with a cooling energy (“Virya”) and a post-digestive effect (“Vipaka”) that is pungent. These qualities render it exceptionally effective in balancing
Benefits of Bitter Melon in Ayurvedic Studies
Bitter melon, known scientifically as *Momordica charantia* and traditionally as “karela” in India, is a cherished plant in Ayurvedic medicine. Its distinct bitter taste and potent healing properties align it with the principles of Ayurveda, focusing on balancing the body’s energies and promoting holistic health. Classified as “Tikta” (bitter) and
Miracle Is Nature And Mother Is Love
Mother is that the best suited word during this world. Mother is that the name for God within the lips and hearts of children. once you look at eyes of your mother, you recognize that’s the purest love you’ll be able to look during this life. A mother is she
WE ARE WHAT WE EAT
Human beings are complex creatures. We tend to overthink a lot and make conclusions based on what we feel and see. For example, when we eat a dish and our body doesn’t adjust to one specific ingredient in that dish, we say that we’re allergic to so-and-so dish whereas in
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