Vegetable - Mint Leaves - Other Tips

Mint Leaves

1. Cooking :Try these for difference and healthy taste.
   • Mint tea :To make tea, you must boil one mint spoon of leaves in 200ml of water. The tea must be drunk cold, three times a day.
   • Apple and Mint Mojito recipe :Squeeze the juice of one lime into the glass, add a couple of teaspoons of white sugar and a couple of teaspoons of apple puree. Add hand crushed mint leaves and then 1/4 of a cubed apple. Add crushed ice with 2 shots of white rum and a splash of soda on top.
2. Storage :
   • Mint Leaves are very cool by nature. So it can be kept outside and can be used for at least 2-3 days.
   • Fresh leaves should be used immediately or stored up to a few days in plastic bags in a refrigerator. Optionally, leaves can be frozen in ice cube trays. Dried mint leaves should be stored in an airtight container placed in a cool, dark, dry area
3. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Curry Leaves - Other Tips

Curry Leaves

1. Selection :
   • select Curry leaves which are in Light green colour for temperind like dal,etc. This reveals the freshness and buddy nature of curry leaves.
   • select Dark green colour curry leaves to store them for long time.
2. Storage :
   • Store them in refrigerator with a news paper or polythene covered . This will preserve the colour of leaves for many days.
3. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Gogu Leaves - Other Tips

Gogu Leaves (Sorrel)

1. Cooking with Gogu :
   • Gogu (Roselle) paste :Grind Gogu (Roselle) leaves with garlic, green chillies and salt to make Gogu (Roselle) paste, which can be added to vegetables or had as a chutney.
   • Blanched Gogu:Cut the leaves in pieces. Blanching can be done by boiling or steaming. Put the leaves in a wire basket, submerge them completely in the boiling water, cover with a lid, and blanch for 3-4 minutes. To blanch by steaming, put the leaves in a steamer basket and suspend it above an inch or two of boiling water. Cover the pot, and begin timing(3-4 minutes) as soon as steam starts to escape from under the lid. With either method, shake the basket a couple of times to ensure that all vegetable surfaces are exposed to the heat. After the allotted time, remove the basket, and plunge the vegetables into a bowl of ice water to stop the cooking. Once cool, remove them, drain thoroughly and add to your recipe.
   • Torn Gogu :Remove the leaves from the stalks and tear them roughly with your hands in small pieces. The torn leaves are usually used for blanching or for tempering.
2. Selection :
   • Look for Gogu that have firm, unwilted leaves that are vividly deep green in colour with no signs of yellowing or browning. Leaves that are smaller in size will be tenderer and have a milder flavor. They should be displayed in a chilled section in the refrigerator case to prevent them from wilting and becoming bitter.
3. Storage :
   • Store unwashed collard greens in a damp paper towel in a plastic bag. They should be placed in the refrigerator crisper where they will keep for three to five days, but the sooner they are eaten, the less bitter they will be.

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Vegetable - Coriander Leaves - Other tips

Coriander Leaves

1. Selection :
   • Try to buy fresh leaves from the local organic farms since the herb has an intense refreshing flavor in addition to that it will assure you of superior quality and free from pesticide residues.
2. Storage :
   • Once at home, wash in clean water, discard roots, old or any bruised leaves. Fresh cilantro (coriander) should be stored inside the refrigerator in a zip pouch or wrapped in a slightly damp paper towel. Use as early as possible since it loses flavor and nutrients quickly if kept for longer periods. Coriander seeds as well as its oil are available in the markets. The seeds are basically used as spice.
3. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Spinach Leaves - Other Tips

Spinach Leaves

1. Selection :
   • Buy fresh leaves featuring dark-green colour, vitality, and crispiness. Avoid those with dull/sunken leaves, yellow discolouration and spots.
2. Storage :
   • Once at home, wash leaves thoroughly in clean running water and they should be rinsed in salt water for about 30 minutes in order to remove dirt, and any insecticide residues.
   • Although it can be stored inside the refrigerator for up to a week, fresh leaves should be eaten at the earliest in order to get maximum nutrition benefits.
3. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Fenu Greek Leaves - Other Tips

Fenugreek Leaves

1. Selection :
   • Select your favourite fenugreek variants where the leaves are very healthy and fresh.
2. Cooking :Dried leaves of the fenugreek are used for flavouring meat, fish and vegetable dishes.
3. Storage :
   • Leaves can stay fresh for a day maximum in humid conditions.
   • Dried fenugreek leaves stay for long in air tight containers. Select your favourite fenugreek variants from an established shop for quality and freshness.
4. Best methods to consume :
   • Fenugreek leaves makes a good, tastier and healthier dish along with “tur dal” for regular consumption in various Oriental meals. It is also used as herbal seasoning in some vegetarian dishes.
   • Dried fenugreek leaves are commonly used in Indian origin fast foods.
   • The culinary use of fenugreek and fenugreek leaves is largely prevalent in India, Central Asian countries, Middle-East and Mediterranean regions.
5. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Amaranth Leaves - Other Tips

Amaranth Leaves

1. Selection :
   • Finally, when shopping for amaranth greens, look for relatively young bunches of the plant that don't display any budding flowers, an indication that the plant is already too mature.
2. Cooking :Amaranth Leaves are very palatable and is easy to cook and include in chapathi,Parota and in some other dishes for different flavour. Amaranth is grown and consumed as a leafy vegetable in many countries around the world. It is commonly boiled, steamed, or included in soups and stir-fries.
3. Storage :
   • It is advised to use them on the same day when bring you them , for fresh curry flavours. Otherwise wrap a polythene Paper and can be stored for one more day in the freezer.
4. Usage :This vegetable is used in different ways of Cooking.Look for more varieties of usage. Read more >>
   
   

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Vegetable - Turnip - OtherTips

Turnip

1. Selection :
   • Turnip greens are usually available with their roots attached. Look for greens that are unblemished, crisp, and deep green in colour.
   • This root vegetable usually sold bunched or topped. In the markets look for fresh roots that are small, firm, round and impart delicate sweet flavour. Avoid larger as well as over matured roots as they are woody in textured and excess in fiber that makes dishes unappetizing.
2. Storage :
   • If you have purchased turnip greens with roots attached, remove them from the root. Store root and greens in separate plastic bags, removing as much of the air from the bags as possible. Place in refrigerator where the greens should keep fresh for about 4 days.
   • Once at home, remove the top greens as they rob nutrients of the roots. The roots can be stored for few weeks at low temperatures (32°-35° F) and high relative humidity (95 percent or above). Use top greens as early as possible as they lose nutrients rather quickly.
3. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Turnip - Health Benefits

Turnip

1. Anti-oxidant :Turnip tops very dense in nutrition profile of vitamins and minerals. benefiting anti-oxidant properties.
2. Prevent retinal detachment :Zea-xanthin, an important dietary carotenoid, is selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions. Thus, it helps prevent retinal detachment and offer protection against "age-related macular degeneration related macular degeneration disease" (ARMD) in the elderly.
3. Cancer Prevention :Turnips contain a category of phytonutrients -- substances in plant foods that improve health but are not essential to life -- called indoles. Indoles in turnips may reduce your risk for lung and colorectal cancers, according to the Linus Pauling Institute. A tissue culture study published in the March 2012 issue of the "International Journal of Oncology" found that brassinin, a type of indole compound, killed human colon cancer cells. Researchers noted that their experiment was the first to determine the particular stage of cancer cell growth that the turnip compound affected.
4. Glucose Antimicrobial and Anti-Inflammatory Benefits :Turnip sprouts provide high levels of glucosinolates, sulfur-containing compounds that may help protect against some forms of cancer and provide anti-fungal, antibacterial and anti-parasitic benefits.
5. Healthy mucus membranes :The top greens are one of the highest vitamin A sources in the plant kingdom. 100 g leaves provide 11587 IU or 386% of RDA. Vitamin A is required for maintaining healthy mucus membranes and skin and is essential for vision. Foods rich in this vitamin are known to offer protection against lung and oral cavity cancers.
6. Oxygen-free radicals :100 g of fresh leaves contain 60 mg or 100% of daily-recommended levels of vitamin C. Vitamin C is a moderately powerful water-soluble antioxidant, which helps the body develop resistance against infectious agents and scavenge harmful oxygen-free radicals.
7. Metabolism :This leafy vegetable is notably good in many B-complex groups of vitamins such as riboflavin, folate (48% of RDA/100g), niacin, vitamin B-6 (pyridoxine), thiamin, pantothenic acid, etc., that are essential to the body as part of co-enzymes during the metabolism in the body.
8. Alzheimer's disease :Again, they are among the top vegetable sources for vitamin-K; 100 g provides 251 ug of this vitamin that is about 209% of recommended intake. Vitamin K has potential role bone health by promoting osteotrophic (bone formation and strengthening) activity. Adequate vitamin-K levels in the diet help limiting neuronal damage in the brain; thus, has established role in the treatment of patients suffering from Alzheimer's disease.
9. Red blood cell formation :Its leaves are also rich source of minerals like magnesium, copper, calcium, sodium, potassium, iron, manganese, and phosphorus. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure by countering effects of sodium. Manganese is used by the body as a co-factor for the antioxidant enzyme, super oxide dismutase. Iron is required for cellular oxidation and red blood cell formation.
10. Cardiovascular diseases :Turnip greens are finest sources of essential vitamins, minerals and anti-oxidants that can offer protection from vitamin A deficiency, osteoporosis, iron-deficiency anaemia, and believed to protect from cardiovascular diseases and possibly from colon cancers.
11. Safety :Turnips and top greens are generally very safe, including in pregnant women.
12. Prevent constipation :Useful source of fibre, including soluble dietary fibres that help control blood cholesterol levels and helps prevent constipation.
13. Treatment of Torn Feet :External use of turnip helps in the treatment of torn feet. For this purpose, you can take about 12 turnips along with their leaves and boil them in water. Before going to bed, soak your feet in this boiled water along with turnips for 10 minutes and also rub some turnips on the torn skin of your feet. Doing this regularly for 3 days will make your feet soft and repair your skin. Turnip leaves will help to eliminate wrinkles on the feet.
14. Brightens Your Skin :Frequent intake of turnips keeps your skin bright and smooth. The high content of vitamins A and C helps in maintaining healthy and radiant skin.
15. Prevents Body Odour :Body odour is a common problem, particularly in the summer months. Turnip juice is quite beneficial in getting rid of body odour. Drinking turnip juice is generally good for health and also helps to avoid body odour.
16. Cures Asthma :The anti-inflammatory properties of turnips can be attributed to their high content of vitamin C which is a powerful antioxidant. These properties are effective in curing asthma and curbing the symptoms of asthma. Studies have proved that giving turnips to asthmatic patients can lessen wheezing.
17. Strengthens the Immune System :Turnip root plays an important role in the proper functioning of the body’s immune system. The beta-carotene content in turnips helps the body in producing healthy membranes.
18. Eye Health :Turnip greens are a rich source of lutein, a carotenoid that promotes eye health and prevents ocular diseases such as macular degeneration and cataracts.
19. Bone Health :Turnips are an important source of calcium and potassium which are vital for healthy bone growth and maintenance. Regular consumption of turnip inhibits joint damage, risk of osteoporosis and the incidence of Rheumatoid Arthritis. It is also an excellent source of calcium, a mineral that supports the body’s production of connective tissues.
20. Lung Health :The carcinogens present in cigarette smoke cause vitamin A deficiency, resulting in lung inflammation, emphysema and other lung problems. The vitamin A contained in turnip greens helps in maintaining healthy lungs by counteracting this defect.
21. Aids in Digestion :The high fibre content in turnip greens supports the body’s digestive system. Research has proved that glucosinolates may also help the stomach process bacteria like Helicobacter pylori.
22. Prevents Atherosclerosis :Too many free radicals in the body cause oxidation of bad cholesterol and clumping of platelets in our body, thus leading to atherosclerosis, a condition that damages the blood vessels. Vitamins E, C and beta carotene in turnip roots and greens are excellent antioxidants that fight free radicals in the body. Thus, regular consumption of turnips prevents the development and progression of this condition.

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Vegetable - Ginger - Other Tips

Ginger

1. Selection :
   • Young ginger is fragrant, pungent, fleshy and juicy with a mild spicy taste. Whereas old ginger is fibrous and almost dry and tends to be spicier than its young counterpart.
   • Fresh roots should feature heavy in hand, stout, juicy, has grey-yellow peel and free from dark spots. Dried, powdered, or ground root can also be found in these stores; however, they may contain significantly decreased levels of volatile oils like gingerols.
2. Storage :
   • Fresh root can be kept in the refrigerator for up to a month or so. Powdered/ground ginger should be stored in the refrigerator in airtight containers.
3. Ginger + Others :
   • Fresh or dried ginger root along with garlic, cilantro, onion, tomato, cumin and mustard-seeds made to a flavourful curry paste which is then added to variety of vegetable, meat and curry/soup preparations.
   • The herb root is also used in the preparation of mango, lemon and spondias (ambara in India) pickles.
   • Fresh root can be used in the preparation of variety of spicy snacks, candies, and ginger bread in the food industry.
   • Ginger tea is a popular drink in many Asian countries.
4. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Ginger - Health Benefits

Ginger

1. Flatulence/wind :Pound a piece of fresh ginger and boil with a cup of water and add a little honey to taste. Drink it twice a day to let off the wind trapped in the intestinal tract.
2. Digestive disorder : Mix a teaspoonful of young ginger juice with one teaspoonful each of fresh lime juice and fresh mint juice with some honey to taste in a glass of water. Drink to relieve heartburn, indigestion, nausea and vomiting. Especially helpful after a big meaty meal.
3. Fatigue :Slice a piece of ginger into disks and boil it with a big glass of water. Add a piece of cinnamon bark, bring to boil and then cover it for about half an hour till it turns to golden colour. Drink it to relieve fatigue when recovering from fever. It also relieves muscle pain and soreness.
4. Medicinal values :
   • Ginger root slices, boiled in water with lemon or orange juice, and honey, is a popular herbal drink in ayurvedic medicine to relieve common cold, cough, and sore throat.
   • Its extraction is used as a vehicle to mask bitterness and after-taste in traditional ayurvedic preparations.
   • Gingerols increase the motility of the gastrointestinal tract and have analgesic, sedative, anti-inflammatory, and antibacterial properties. Studies have shown that it may help reduce nausea caused by motion sickness or pregnancy and may relieve migraine.
5. Morning sickness : A teaspoonful of young ginger juice with some honey will also help alleviate morning sickness, sea or motion sickness, dizziness and even nausea caused by chemotherapy or anaesthesia.
6. Anti-coagulant :Add ginger in most of your cooking or add a teaspoonful of young ginger juice in your beverages to enjoy the anticoagulant properties of ginger. It helps make blood platelets less sticky which in turn reduces your risk of atherosclerosis.
7. Impotency :Believe it or not! Mix a teaspoonful of young ginger juice to a half-boiled egg and a teaspoonful of honey. Take this concoction on an empty stomach, every night for a month. It helps to counter impotency, premature ejaculation and increase sperm count.
8. Cold :Cut up a small piece of old ginger and boil it with a small cup of pure drinking water. Add some green tea leaves if you wish. Strain and drink when hot. Effective if you also have fever resulting from the cold. You may also drink this concoction if you feel a cold coming.
9. Cough : Drink ginger juice with raw honey three to four times a day for a bad throat. It is soothing and helps clear up phlegm. If it’s a dry cough, use the young ginger. If there is phlegm, use the old ginger.
10. Inflammation : The anti-inflammatory (gingerols) and anti-oxidant properties in ginger help relieve various inflammatory disorders like gout, osteoarthritis, and rheumatoid arthritis. It provides substantial relief in pain caused by inflammation and help decrease swelling and morning stiffness.
11. Aphrodisiac effect :A natural aphrodisiac, this might be the better substitute to viagra! Drink hot ginger tea (by mixing ginger juice, hot water and raw honey) after a not-too-heavy meal and see it work!
12. Menstruation disorder :Pound a piece of young ginger and boil with a cup of water and add a little honey to taste. Drink it hot two or three times a day for a month. The pain-relieving and anti-cramping compounds in ginger effectively help relieve painful menstruation cramps (dysmenorrhoea). In the absence of menstruation in women in the reproductive age (amenorrhoea), this concoction can also help induce menstruation.
13. Pain killer : Ginger juice makes an excellent pain killer, even when applied externally. In headache, apply ginger juice to the forehead. With toothache, apply it to the external area either on the cheek or jaw area.
14. Fever :young ginger brings down body temperature as in the case of fever. Whereas the old (dryer) ginger brings up the body temperature as in the case of a cold and suitable during winter. When going on an extended juice feasting,
15. Other benefits :
    • May prevent motion sickness.
    • Can help to quell nausea
    • Ginger wine may help to relieve menstrual cramps.
    • May reduce inflammation of arthritis and lupus.

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Vegetable - Beet Root - Other Tips

Beet root

1. Selection :
   • In the store, choose fresh, bright, firm textured beets with rich flavour and uniform size. Avoid those with slump looking or soft in consistency, over-mature and large. Whenever possible, go for organic to get maximum health benefits.
   • In the farmer markets, often times the roots with intact top greens put for sale. If you are buying whole vegetable, severe tops from its root as soon as possible since, they rob moisture and nutrition from the roots.
2. Preparation and serving methods :
   • In addition to its crispy root, fresh tender top leaves and stems are also used for the preparation of recipes.
   • To prepare, gently scrub and wash the roots in clean running water before use in order to remove sand, soil, and dust. Peel the tough outer layer using a vegetable peeler. Cut the root into chunks, squares, or thin slices as you may desire.
3. Storage :Beetroot, however, can be kept in the refrigerator set at high relative humidity for few weeks.
4. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Lettuce - Other Tips

Lettuce

1. Selection :
   • In the store, choose leaves that feature crispy outlook, bright in colour. Avoid sunken leaves with spots or discolouration.
   • Each variety of lettuce features a unique keeping quality; hence, different methods should be applied while its storing. Romaine and loose leaf-lettuces should be washed, and any excess water removed before storing inside the refrigerator. On the othe rhand, Butter-head need not have to be washed before storing.
2. Lettuce Combinations :Lettuce juice is best extracted using a gear juicer to get the most nutrition out of it. It blends very well with carrot, tomato, celery, fennel and artichoke.
3. Storage :
   • Pack them in a plastic bag or keep inside the refrigerator. Romaine Lettuce will stay fresh for up to seven days whereas, Butter-head Lettuce and loose leaf-types would be for two to three days.
4. Safety :Pesticides are commonly used in lettuce crops. The most common pesticides found in the leaves are organ-phosphorous, Permethrin, etc. Wash them thoroughly in cold water before consumption. However, the organic forms are believed to be free from these toxins and safe for consumption.
5. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Broccoli - Other Tips

Broccoli

1. Selection :Fresh broccoli heads are available year around. In the market, choose fresh, bright, compact, firm textured flower heads with rich flavour. Avoid those with over mature florets featuring yellow flower buds, excessive branches and hollow stem. Whenever possible, go for organic farm products to get maximum health benefits.
2. Cleaning :Once at home, rinse flower heads by dipping it upside down in salt water for up to 30 minutes and then clean in running cold water before use in cooking in order to remove any pesticide residues and dirt. Broccoli greens should also be treated in the same way as you do in washing any other greens like spinach.
3. Storage :Eat broccoli while they are fresh. Otherwise, it can be placed inside the refrigerator wrapped in a zip pouch where it may keep well for few days.
4. How to Grow Your Own Broccoli Sprouts :Actually growing them in soil is far easier and produces more nutritious and abundant food. It is also less time consuming, as with Ball jars you need to rinse them several times a day to prevent mould growth. Trays also take up less space than jars. You can consume one whole tray of sprouts every 2-3 days, and to produce that much food with Ball jars
5. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>

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Vegetable - Sweet Corn - Other Tips

Sweet Corn

1. Selection :
   • Choose ears with green husks, fresh silks and tight rows of kernels.
   • Corn is a summer season crop in the temperate regions. However, it may be cultivated around the seasons in the tropical belt. In the US markets, fresh corn ears appear on the shelves by May and lasts until September. Fresh packs in the form of cobs or processed canned kernels may also be sold frozen in the markets all around the year. The cobs are generally available as yellow, white, or bi-colour seed types. One may also collect them from neighbourhood retailers or for even more enthusiasts may collect from the pick-your-own farms from the local farmers.
   • Fresh baby corns are usually come in small packages wrapped in plastic paper like button mushrooms. Choose to buy medium sized, firm, and fresh arrivals.
2. Cooking :To prepare, organic produce would not necessitate washing. Just remove the husk and silk and used as a vegetable. However, you may wash the de-husked cob in cold running water or dipping them in salt-water for about 15-20 minutes. Mop them dry using a paper towel.
3. Storage :
   • While buying, look for the well-formed ears with light green coloured tight husks and clean, just about dry golden-brown silks. Gently pull down the husk from the tip-end to check for colour as well as the milk-stage of kernels. You may buy fresh-husked cobs wrapped in plastic paper. Look for the harvest date; buy only if they are fresh as the kernels soon turn sugars to starch and lose their sweet, juicy flavor. Avoid if the husk is dry as it indicates the stock is old and hence out of flavour. Do not buy overtly matured cobs either.
   • Once at home, use them as early as possible. If you have to store, keep them inside the refrigerator, preferably along with its husk, to maintain flavour, taste, and moisture. They stay well for up to two to three days if stored at 90 percent humidity 32 °F.
4. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Garlic - Other Tips

Garlic

1. Selection :
   • Purchase garlic that is plump and has unbroken skin. Gently squeeze the garlic bulb between your fingers to check that it feels firm and is not damp.
   • Avoid garlic that is soft, shrivelled, and mouldy or that has begun to sprout. These may be indications of decay that will cause inferior flavor and texture. Size is often not an indication of quality. If your recipe calls for a large amount of garlic, remember that it is always easier to peel and chop a few larger cloves than many smaller ones. Fresh garlic is available in the market throughout the year.
2. Special Tip :Before you go to bed at night, prepare this magic portion:
   • Finely chop or use the food blender to chop up two cloves of fresh garlic and let it expose to the air for a few minutes while you wash up your blender or chopping board.The chopping releases the enzyme allinase in the garlic.
   • Gather the chopped garlic on a spoon and swallow it with water.
   • The garlic will travel your entire digestive tract while you sleep and scavenge and neutralize all the toxins, carcinogens, harmful bacteria, fungi, viruses, foreign chemical before they can harm your healthy cells.
   • Swallowing the chopped garlic will not give you garlic breath, as long as you don’t chew it.
   • You brush your teeth and rinse your mouth before you go to bed anyway.In the morning, drink a big glass of water.
   • Your first bowel movement will have a strong garlic odour and you will know that the harmful stuff have been eliminated from your body.
   • Try it, especially if you have had a bad eating day.
3. Storage :
   • Store fresh garlic in either an uncovered or a loosely covered container in a cool, dark place away from exposure to heat and sunlight. This will help maintain its maximum freshness and help prevent sprouting, which reduces its flavor and causes excess waste. It is not necessary to refrigerate garlic. Some people freeze peeled garlic; however, this process reduces its flavor profile and changes its texture.
   • Depending upon its age and variety, whole garlic bulbs will keep fresh for about a month if stored properly. Inspect the bulb frequently and remove any cloves that appear to be dried out or moldy. Once you break the head of garlic, it greatly reduces its shelf life to just a few days.
4. Cooking :Too much heat for too long will reduce the activity of the health-promoting sulphur compounds that have formed by letting it sit for 5-10 minutes; it will also make garlic bitter. Therefore expose garlic to heat for as little time as possible (5-15 minutes).
5. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Cluster Beans - Other Tips

Cluster Beans

1. Selection :When you’re visiting the market to purchase the cluster beans, make certain that the beans usually are not too ripe. They must be gentle as well as soft. The more mature it will likely be the harder and much less delicious it will become. It is because it might be woodier as it grows old. Ensure that the beans don’t have any dark spots or even stains onto it, since it is a sign of the beans becoming old.In case you are purchasing the canned beans, then you need to make certain that the store features a excellent reputation, as well as the container ought to be air-tight as well as sealed.
2. Storage :Once you have purchased fresh cluster beans through the marketplace, and wish to keep it and also have it after a couple of days, then to keep them healthy and balanced, you need to take good care whilst saving it. Like the majority of veggies, the cluster beans shed their taste as well as quality in just a couple of days right after being purchased. Therefore, they must be ingested as quickly as possible. They must be covered with a plastic bag or perhaps a towel, or perhaps sealed within an air-tight package and after that chilled. Ensure that the beans are totally dry whenever you store them.
3. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Capsicum - Other Tips

Capsicum

1. Selection :
   • Look for capsicums that are brightly coloured, plump and shiny with a tight skin.
   • Make sure that they are free from blemishes. Any dark spots on the surface could mean that capsicum has started to decay and rot.
   • Capsicums need to be heavy and firm. Avoid the ones which are soft, dull, shrivelled or pitted.
   • Also, make sure that the stem is intact, fresh and green.
2. Storage :
   • Fresh capsicums can be stored in a refrigerator for a period of 5 days in a plastic bag. It is a fact that green capsicums stay fresh longer than the yellow and red ones.
   • Cooked capsicums can be stored in airtight containers and then placed in cold storage. But this will remain edible for only a day or two.
   • Capsicums can also be frozen so that it can be stored for longer period of time. Whether blanched or not, they need to be cut into halves first and seeds removed before freezing. Unblanched ones should be tightly packed and sealed. Blanching means to cut the capsicum into small pieces and boil in water for 2-3 minutes and then tightly pack, seal and place inside the freezer. Remember that blanched capsicums stay fresh longer than the unblanched ones.
3. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Tomato - Other Tips

Tomato

1. Selection :Fresh ripe tomatoes feature beautiful bright-red color and have a rich fruity flavor. In the markets, buy fresh, firm, uniform sized fruits. Avoid those with wrinkle surface, discolored spots, cuts and too soft and mushy.
2. Storage :Firm, yellow fruits can be placed in cool, dark place at room temperature for 2-3 days. However, ripe tomatoes are one of the easily perishable vegetables and should be stored inside the refrigerator. Use them while they are fresh to gain full benefits of vitamins and antioxidants.

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Vegetable - Tapioca - Other tips

Tapioca Root

1. Selection :
   • Tapioca roots are readily available in the markets all around the seasons. Buy well-formed, hard, cylindrical root that is heavy for its size. Cleaned, and processed yuca available in the US markets, usually imported from the Central America is generally waxed, and therefore, appears bright and shiny.
   • Avoid old stocks, as they are out of flavour and less appetizing. Do not buy if the tubers feature cuts, breaks in the skin. Also, avoid those with mold, soft spots, and blemishes.
2. Cooking :Tapioca should never be eaten raw as the root composes small quantities of cyanogenic glycosides, especially hydroxycyanic acid. Cyanide compounds interfere with cellular metabolism by inhibiting the cytochrome-oxidase enzyme in the human body. Peeling followed by cooking ensures them safe for consumption by removing these compounds.
3. Storage :Fresh roots can be kept at room temperature for about 5-7 days. However, peeled and cut sections should be placed in cold water and stored in the refrigerator for up to three days.
4. Serving :In order to make Tapioca safe to eat, boil the cut sections in water with sea salt added for about 10-15 minutes, until tender. Drain the water before using them in various cooking recipes.

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