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    Glycerine

    Glycerin, a natural oil, is a thick liquid ingredient which has no color or aroma. It has a subtle sweet taste and majorly used as a sweetening agent in many recipes. It is a sticky, tarty and a very sweet liquid that easily dissolves in water and alcohol. Also for its ability to absorb moisture, it is added to foods to retain them moist and soft n...

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    Gelatin

    Gelatin is flavorless, colorless setting agent derived from collagen by boiling bones, skin and tendons of animals. It is available in sheets, powder form or in a granulated form which may be flavored. Gelatin needs to be softened before it can be used by soaking it in cold water for a few minutes. Usage Summer invites salads and desserts ma...

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    Fish Sauce

    It is a condiment that is made from fermenting fish. Tt is most commonly used in Asian cuisine. It is amber colored and liquid-like. Fish sauce is generally salty in taste and has a pungent smell but its taste slightly alters in different countries. In china, it is said to be very salty and mostly suitable for cooking but in Vietnam you will find a...

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    Desiccated Coconut

    Coconut meat which has been shredded, chipped or powdered and then dried out is called desiccated coconut. It is prepared by removing natural moisture in the coconut fruit. It has a snow white appearance with a fresh sweetness and nutty flavor. Desiccated coconut is also available in a sweetened, toasted or toasted sweetened variety. Usage ...

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    Cranberry Sauce

    Cranberry sauce is made by boiling cranberries with sugar in water until they pop and reduces the mixture to thicken it. It can be flavored by using various ingredients like orange zest, cinnamon, ginger, maple syrup, almonds or orange juice. The sauce is present in the market in an un-condensed loose form or jellied. Generally sour tasting, the sa...

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    Cornflour

    Also known as corn starch or cornflour in various countries, it is finely grounded white starch powder extracted from maize kernels. The flour is milled from the kernels, while the starch is obtained from the endosperm of the kernel. The corn flour is pale white in color and is virtually tasteless.

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    Cognac

    Cognac, a variety of brandy is named after the town of Cognac in France. It is produced from a specified variety of grapes which are locally known as Saint Emilion. The production methods also have to meet specific legal requirements set forth by the government. The brandy is distilled twice in copper pot stills and aged at least for a minimum of ...

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    Coconut Water

    Mother natures sports drink, coconut water is often regarded as a natural electrolyte add-on to the human body. It is the liquid present inside young coconut shells. Coconut water is largely popular for its nutritional benefits. It has been a popular drink in the tropical region, especially India, Brazilian Coast, Pacific Coast, Africa and the Ca...

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    Coconut Milk

    Coconut milk is obtained from grated coconut kernel. It is a very popular ingredient in South East Asian cuisine. The rich taste of coconut milk is due to the high oil content. It can be consumed raw or used as a substitute to milk in the preparation of various dishes. In some countries, it is also used to make a type of summer drink or added to co...

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    Cocoa

    Cocoa is the powder extracted from the fully fermented bean of Cocoa plant. Apart from Cocoa powder Cocoa butter and Cocoa solids are also extracted from the beans. Cocoa bean is the basis for chocolate. The seeds that are fairly white to pale lavender colour are securely embedded in a pod. The white seeds gradually turn brown or violet during th...

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    Tea

    Made from the leaves of the tea plant, tea is a very popular beverage consumed around the world, especially India. Tea is known to have originated in China. In India it is prepared with milk. Other types are black tea, green tea, oolong too etc. Tea is the most soothing beverage which has a sweet aroma and is prepared by using hot water and /or ...

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    Brown Sauce

    Brown sauce is a condiment used in the British and French cuisine. It is used in various recipes depending on the content used to prepare the sauce. In the British cuisine, brown sauce is made from butter and flour. It is made of browned roux and meat stock in classical French cuisine. It is basically a mixture of ketchup and Worcestershire s...

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    Baking Soda

    It is a white crystalline chemical compound usually found in powdered form. This white powder is commonly used as a raising agent in baking. It is used in cakes and baking products. Also know as cooking soda or bicarbonate of soda. It combines with an acidic component to produce tiny bubbles which lightens the dough or batter. However, extra amount...

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    Tofu

    Tofu is a fermented soya bean curd, used widely in Chinese cooking. It is prepared by coagulating soy milk and pressing the resulting curds. There are many different varieties of tofu, including fresh tofu and processed tofu. It has a subtle flavor and can be used in both savory and sweet dishes. It is often seasoned or marinated to suit the dish. ...

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    Baking Powder

    A leavening agent that is a mixture of sodium bicarbonate and other acids, used widely in cakes. It increases the volume and lightens the texture of goods baked. A very common ingredient around the kitchen, it is used a raising agent in cakes, breads and biscuits.Since its a combination of an acid and alkaline, recipes with acid making baking powde...

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    Arrowroot

    Also known as the obedience plant, arrowroot is a perennial herb which is also the name for the starch that is obtained from its rootstock. It is a plant based starch obtained from rhizomes that is usually used as a thickening agent. It is made into a light white powder and is usually odorless but has a faint odor when mixed with water. Usage ...

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    Egg

    Very high in nutrition, egg is made up of an outer shell, egg white and yolk. Egg yolks and whole eggs store significant amounts of protein and choline. Chicken eggs are the most commonly eaten eggs. Usage As an ingredient, egg yolks are an important emulsifier in the kitchen. Some of the most common preparation methods are scrambled, fried, h...

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    Alum

    Alum is a chemical compound. Alum powder may be used in pickling, to keep the fruits and vegetables crisp. It is also used as an acidic compound in some baking powders. Alum are double sulphate salst which are soluble in water. It is most commonly used for the purification of water. It has antiperspirant and anti bacterial properties therefore it i...

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