Maize, also known as corn, is a cereal plant which yields grains in a set of rows on a cob. About 10,000 years ago, Maize was said to be domesticated by Indigenous people of southern Mexico. Now, it has become the staple food in many parts of our world, with its production increasing more than rice and wheat. Teosinte (Mexican grass, which is grown as a fodder crop) is said to be the first developed ancestor of maize. Maize came into existence due to human selection over centuries. Human domestication of Teosinte and mutation has led to the development of maize with huge cob size and several hundred kernels. Do you know what actually the meaning of the term ‘Maize’ is? Maize is a native Taino word meaning “sacred mother,” or “giver of life.”

Physiology of Maize

The word maize and it’s meaning “Sacred mother” have a lot to do with my perception. First, let me describe to you about the appearance and the biological aspects of maize. The normal maize plant nearly grows up to 5 to 10 feet tall. Its stem is commonly composed of 20 internodes, each with a gap of nearly 18cm. Leaves growing at each internode are of length 9cms. Unlike other plants, maize has two types of inflorescences (Flowers), one is the male part which is called the “Tassel”, which is present on the top, and other is the female part called “Cob”, which is present at the middle of the plant in its internodes. During the maturity stage of the plant, the pollen grains from the tassel fuses with cob and fertilization process takes place. As a result, maize kernels are formed in the cob to give us this wonderful corn we eat. Maize crops can adapt to any climate and soil conditions, therefore farmers in India grow maize in different parts of the country.

While eating corn did anyone wonder how many kernels are present in one cob of corn? Surprisingly, an average cob of corn has nearly 800 kernels in 16 rows.

Sacred mother Maize

I observed this one day when we were working in the maize field during our practical class that all other crops mostly bear its fruit and productive part at the top, at its branches or in its underground stems like a potato. But only maize as a crop bears its productive part (Cob) in the middle of its stem, which makes me feel that maize is similar to our mothers. Why cannot I get a boner involves various factors, including hormonal imbalances and psychological stressors. Consulting a professional can clarify these concerns. http://www.ourprimarydoctor.com A doctor penis exam evaluates physical health, identifying underlying issues. Our mothers carry us for 9 months in her stomach and bear all the stress during that period to bring us to this wonderful world we live in. Similarly, maize also bears its cob in the middle of its internodes to finally give us this great corn we eat daily. Another interesting fact about corn is that the folate levels and the iron content keep the haemoglobin levels up in pregnant women and prevent neural defects in the growing fetus.

““Life is not to live for ourselves, but the story of kindness and sacrifice, as corn undergoes a lot, but spreads happiness and sweetness for mankind”.”

This was my perception that I had about maize as a mother, but I have no idea how the person who coined the term “maize” framed the meaning of maize as “sacred mother,” or “giver of life.” I was actually surprised when I found out this fact.

Maize Large family

Similarly, as compared to human beings, maize also has a very large family and species starting from Primitive ancestor (Teosinte). What if I tell you there are approximately 1200 corn hybrids and are grown in six of the seven continents except for Antarctica, isn’t it amazing! That’s what makes me feel that maize is also a large family, just like humans on this planet. Since we know that Mexico is the origin of Maize, obviously their staple food is the same, but what makes me surprised is that Mexico alone has developed nearly 700 corn-based dishes.

What do you think are these 700 corn-based dishes prepared from the same variety (or) type of corn? The answer is no. There are several thousand different varieties of corn grouped under several hundred landraces (a local cultivar of plant breed that has been improved by traditional agricultural methods). Many of these landraces of corn have been existing since our pre-Columbian times. Only in America, there is a record of 484 landraces over the past 100 years, all the landraces have been developed and adopted by humans under different environmental conditions such as soil, climate, water availability, etc. The several developed landraces of corn differ in cob size, kernel colour and flavour based on the broadly classified 6 types of corn, which we are going to briefly discuss in this article. Now I guess that it seems clear how these 700 corn-based dishes were prepared by Mexicans!

Types of corn

The classification of maize types depends on various factors such as the internal kernel structure, proportion of hard and soft endosperm and the starch content present in it. Another factor involved is the amount of sweetness of the kernel and amount of residual sugar in the kernel. This sweetness of kernel depends on the variety of maize and the time of harvest from the field. For example, let’s take sweet corn, its kernels have very high sugar content only when it is harvested at the right time. Experts say we should harvest sweet corn when its kernel colour changes from clear to milky. There are so many leading maize exporters in India who are ready to export corn to various countries.

There are six major types of corn, as mentioned:

• Popcorn

  As the name shows this corn explodes when heated to a certain temperature to form a white starchy mass which we enjoy eating as popcorn during our movie time. This is one of our oldest forms of corn. The shells of the kernel retain a proper amount of water to explode while heating. These corn are collectively gathered with the help of popcorn maize suppliers in India.

• Sweet Corn

  This corn is grown to have a plump and juicy kernel which has a high level of sugar content which we all love to boil, enjoy and eat. It is similar to field corn but harvested earlier so that the kernel has more sugar content than starch. Sweet corn has less shelf life and should be eaten fresh.

• Flour Corn

  This corn has soft and starch-filled kernels, which makes it easy to grind. The most preferred colour of flour corn is white and is used in baked goods and many other food products we consume. As the name shows it’s used for making flour.

• Dent Corn

  This corn is also called Field corn. It is named dent corn because it contains both hard and soft starches and becomes indented once it gets dried or matured. It is used for livestock feed, industrial products and to make processed foods.

• Flint Corn

  It is also known as Indian corn. It is distinguished by a hard outer shell and the kernels of different colours. It is mostly cultivated in central and south America and is used for a similar purpose as dent corn.

• Pod Corn

  This corn is just like flint corn because each kernel in the cob has a different colour. It looks very colourful and ornamental. When compared to other types of corn, this is grown only for ornamental purpose and not commercially.

Gourd means the crop plants in the family Cucurbitaceae. These include pumpkins, cucumbers, squash, luffa and melons. The gourd vegetables of India are loaded with nutrition, vitamins, carbohydrates, minerals so on and so forth. In this blog we will talk about some of the most popular gourd vegetables.

List of Gourd Vegetables in India

There are many Gourd vegetables found in India. Here is a list of Gourd vegetables in India and their benefits and uses:

Sponge Gourd

This variety called Sponge Gourd is approximately 30 cm long. This vegetable resembles a cucumber in shape and size. The sponge gourd is also known as Luffa cylindrica. It is occasionally grown as an ornamental. The Sponge Gourd is best grown with a trellis support. It usually requires much heat and much water to thrive and thus the sponge gourd export from India has been increasing over the years.

Benefits of Sponge Gourd

• The sponge gourd is said to be a great blood purifier. It also acts to compliment the liver health and abates the side effects of alcohol.
• The Sponge Gourd is also said to reduce the blockage issues in the arteries and may even be helpful to cure various diseases.
• Sponge Gourd juice is also given to Jaundice patients. It is said to have therapeutic properties of mending jaundice.
• Sponge Gourd is full of dietary fiber and also has vital components like Vitamin C, Zinc, Iron, Magnesium so on and so forth.
• Sponge Gourd is low in soaked fat, cholesterol and calories that is said to help in fat loss.

Bottle Gourd

Bottle Gourd is known to be one of the healthiest veggies. Bottle Gourd is also a versatile vegetable and has a large water content (about 92%). Loaded with minerals, bottle gourd keeps your body hydrated. Also known as Lauki or Doodhi in India, this veggie is a rich source of vitamin C, K and calcium. Due to the various uses and benefits of Bottle Gourd, the export of Bottle Gourd has been increasing over the years.

Benefits of Bottle Gourd

• Bottle Gourd is known to have a cooling effect on your body. Drinking Bottle Gourd juice also helps to keep you hydrated.
• Bottle Gourd is widely used for weight loss. It is known to have high amounts of fiber which helps to keep you full for a long time.
• Bottle Gourd, especially in the juice form, helps to treat urinary tract infections.
• Bottle Gourd is also said to help cure tummy troubles. It helps to cure constipation and diarrhea.
• Bottle Gourd is good for your heart health too. It helps to lower blood cholesterol levels and maintains healthy heart functions.

Bitter Gourd

Bitter gourd is a plant that gets its name from its taste. The vegetable becomes more and more bitter as it ripens. Bitter Gourd is grown in a number of areas like Asia, South America, the Caribbean, and East Africa. People have been using bitter gourd since ancient times for medicinal uses. It contains various important nutrients ranging from iron, magnesium and vitamin to potassium and vitamin C. Due to the diverse uses and benefits of Bitter Gourd, the Bitter Gourd export from India has been increasing over the years.

Benefits of Bitter Gourd

• Bitter Gourd is said to help in maintaining blood sugar levels. It contains an insulin-like compound called Polypeptide-p or p-insulin which is said to control diabetes naturally.
• Bitter Gourd is also said to be useful to lower bad cholesterol levels. The Bitter Gourd juice is also said to be anti-inflammatory.
• Bitter Gourd is also said to be useful for glowing skin and lustrous hair. Bitter Gourd has powerful antioxidant properties which prevent premature ageing.
• Bitter Gourd is used to cure hangovers and cleanse the liver. Bitter Gourd juice is said to wipe out alcoholic intoxication.
• Bitter Gourd also helps to lose weight. It has low calories, fat and carbohydrates. Thus it keeps you full for a longer period.

Ridge Gourd

Ridge gourd is a popular vegetable in Indian cooking. It comes in two variants, the Luffa aegyptiaca or Luffa cylindrica and Luffa acutangula. This green fleshy vegetable has an intrinsically bland and insipid taste. Even though it has a neutral and boring palate, it offers numerous health benefits like promoting weight loss, maintaining eye function and enhancing immunity. Ridge Gourd is exported to various countries from India thus leading to the increase in the export of Ridge Gourd.

Benefits of Sponge Gourd

• Ridge Gourd has various benefits. It is extremely rich in dietary fiber and enriched with all the vital elements like Vitamin C, Iron, Magnesium, thiamine, riboflavin and so forth.
• Ridge Gourd is low in saturated Fat, cholesterol and calories, Therefore, ridge gourd is said to be good for weight loss.
• Ridge Gourd contains a good amount of cellulose and also has a high water content. Thus it helps in preventing constipation.
• Ridge Gourd also contains insulin like peptides and alkaloids that help to reduce the sugar levels in blood and urine.
• Ridge Gourd is also effective in purifying blood. It boosts and nourishes liver health and protects the liver from alcohol intoxication.

Snake Gourd

Also known as the Trichosanthes cucumerina, Snake Gourd is a tropical or subtropical vine. In India Snake Gourd is popularly known as ‘Chichinda’ or ‘Padwal’. This green coloured vegetable has been well-regarded since ancient times for its significant medicinal value. It is widely documented in the Ayurvedic texts. Due to the growing global demand for Snake Gourd, the export of Snake Gourd from India has been on a rise over the years.

Benefits of Snake Gourd

• Snake Gourd is good to accelerate weight loss. Snake Gourd is low in calories and rich in various nutrients.
• Snake Gourd has almost negligible cholesterol content. Therefore, it can be safely consumed and is very good for your heart health.
• Snake Gourd also helps to detoxify the kidneys. It stimulates the natural elimination of body wastes and even kidney stones via the excretory system.
• Snake Gourd is said to be very good for the digestive system. It has a large amount of fiber content which helps to prevent constipation, bloating and so on.
• Snake Gourd strengthens the respiratory system. It has a special characteristic by which it can readily loosen any excess phlegm or mucous secretion and remove them from the respiratory tract.

Ash Gourd

Ash gourd, also known as Benincasa hispida, is a fruit native to parts of Southern Asia. The Ash Gourd grows on a vine and matures into a round or oblong melon. It’s approximately the same size and color as a watermelon. The fruit’s fuzzy exterior morphs into a powdery ash-colored coating once ripened. Ash gourd has a mild taste reminiscent of cucumber, and the fruit’s flesh is a particularly popular addition to Chinese and Indian dishes. Ash Gourd export from India has been on a rise for the past few years.

Benefits of Ash Gourd

• Ash gourd is low in calories, fat, carbs, and protein. But it’s rich in fiber and antioxidants that help to promote your health and help protect your body from disease.
• Extracts made from ash gourd’s flesh, skin, and vine are said to have an array of potential health benefits. But more studies in humans are required in this field.
• Ash gourd is a versatile vegetable. It can be added to soups, stews, and salads. It can also be baked, fried, candied, or used to make ketchup, jam, juices, smoothies, and desserts.

Pointed Gourd

Pointed Gourd, scientifically known as Trichosanthes dioica, is a vine plant in the family Cucurbitaceae, similar to cucumber and squash. It is a dioecious vine plant with heart-shaped leaves and is usually grown on a trellis. Pointed Gourd is popularly called parwal, palwal, or parmal in different parts of India and Bangladesh and is one of the most important vegetables of this region. Cialis generic online no prescription, offering an affordable solution for erectile dysfunction, allows easier access to treatment. For those seeking cialis generic without a prescription, consult a pharmacist on piedmonthomehealth for detailed advice and options. The export of Pointed Gourd from India has been on a rise over the years.

Benefits of Pointed Gourd

• Pointed gourd has a high content of fiber, which enhances the digestive health. Pointed gourd also helps in treating some liver ailments and issues associated with the digestive system.
• Constipation usually occurs due to less intake of water or due to high intake of minerals like iron. The seeds in bitter pointed gourds ease the passage of stools and thus this veggie is recommended for people who suffer from constipation.
• The Pointed Gourd seeds help in controlling blood sugar levels. Thus pointed Gourd is recommended to many diabetes patients.
• Pointed gourd is a low calorie food and is also high in fiber. This means that it makes you feel full without you consuming too many calories. Thus eating Pointed Gourd is recommended to those who are trying to lose weight.
• Pointed gourd is also said to purify the blood according to Ayurveda. Pointed gourd is very good at controlling the kapha in the body. Thus people, who are suffering from an imbalance of kapha in their body, should eat pointed gourd.

Little Gourd

Little Gourd is also popularly known as Ivy Gourd, Scarlet Gourd, Tindora and Kowai Fruit. It is a tropical vine generally grown for its edible fruits and shoots. Little Gourd is said to be native across the range of Africa to Asia. The major Little Gourd growing countries in the world are tropical Africa, Malaysia, and China. Due to the various health benefits of little gourd, Little Gourd export from India has been growing.

Benefits of Little Gourd

• It is said that taking ivy gourd leaf by mouth seems to improve blood sugar control in people with diabetes.
• Ivy Gourd is also said to prevent Obesity. It is known to boost metabolism and thereby helps to prevent obesity.
• In the Ayurveda, Little Gourd is said to be useful to treat diabetes. It has an ability to improve glucose tolerance and lower blood sugar levels.
• The high Vitamin C in little gourds is said to be good for skin health. It may also help you to get rid of wrinkles and skin allergies.
• Consumption of little gourd can also help relieve constipation.

Apple Gourd

Apple Gourd is popularly known as ‘Tinda’ in India. This vegetable is especially famous in South Asia. Tinda is used on a large scale in the Northern parts of India in curries. The plant of the apple gourd is pricky with small thorns. The Apple Gourd is said to be native to India. Due to the diverse health benefits and uses of Apple Gourd, Apple Gourd export from India has been on a rise.

Benefits of Apple Gourd

• Tinda is known for being mild and soothing for the digestive system.
• It also contains antioxidants like carotenoids and many other anti-inflammatory agents which help to control blood pressure, heart diseases, strokes so on and so forth.
• Tinda is also said to prevent cancer formation. Being a water-rich veggie, Tinda also keeps your body cool and healthy.
• Due to the high water content in this vegetable, it increases the urinary flow which helps excrete toxins from the body.
• Tinda also contains a large amount of Fiber which helps in digestion, relieves stomach acidity and helps to prevent constipation.

Spiny Gourd

The Spiny gourd is generally a monsoon vegetable which is known to be very healthy. Not only does it have various health benefits, but also it is low in calories. Its scientific name is Momordica dioica. The export of Spiny Gourd from India has been on a rise over the years. Here are some benefits of the Spiny Gourd which you should know:

Benefits of Spiny Gourd

• Spiny Gourd is said to be a great source of phytonutrients. Phytonutrients is a substance found in certain plants which are believed to be beneficial for human health and help to prevent certain diseases.
• Spiny Gourd is usually found in the monsoon season and is helpful in keeping season cough, cold and allergies at bay. It has anti-allergen and analgesic properties.
• Spiny Gourd also reduces blood sugar levels in diabetic patients as it is rich in plant insulin.
• Carotenoids present in Spiny Gourd help in the prevention of various eye diseases and cardiovascular diseases and even certain cancers.

Fruits and vegetables are an essential part of a well-balanced diet. Fruits of various varieties are found in India. Citrus fruits in India are one of the most popular fruits. These fruits are powerhouses of nutrition and are one of the healthiest fruits. Many experts recommend eating citrus fruits due to their various health and medicinal benefits. In this blog, we will talk about varieties of Citrus Fruits and their health benefits.

What are Citrus Fruits?

Citrus fruits meaning fruits that are usually grown on flowering trees and shrubs. They can be characterized by a leathery rind and white pith that encases the juicy segments. Most Citrus fruits originated from Australia, New Guinea, New Caledonia and Southeast Asia. Today citrus fruits are widely cultivated in tropical and subtropical regions all over the world. The major production of citrus fruits takes place in Spain, Brazil, China, the US, Mexico and India. Citrus fruits are usually found all around the year.

Varieties of Citrus Fruits in India

Citrus fruits are of various varieties. Sweet lime, oranges, Tangerine, Blood Orange, Clementine, Kinnow so on and so forth are some of the most popular varieties of Citrus fruits. Here are the most important varieties of Citrus fruits found in India:

• Sweet Lime

  Sweet lime is popularly known as mosambi in India. The scientific name of mosambi is Citrus limetta. These fruits thrive in tropical and subtropical climatic regions. Sweet lime has a unique flavour and has diverse uses. Sweet limes are somewhat low in acid content compared to other citrus fruits. These fruits can be eaten whole or in the juice form, served with sugar, salt, and masala. Sweet Lime is widely found in India, Pakistan and Bangladesh.

• Oranges

  Oranges are primarily a hybrid fruit between a mandarin and a pomelo. They are one of the most popular citrus fruits. These fruits are rich in vitamin c, antioxidants and fibre making them very healthy. China and Brazil are the top two producers of orange in the world. India is the third-largest producer of Oranges in the world. These fruits grow well in tropical and subtropical regions and are available around the world. Oranges are usually bigger than tangerines. There are numerous varieties of oranges in India, varying in price and quality.

• Tangerine

  What sets tangerine fruits apart from other citrus fruits is that they are much sweeter as compared to other citrus fruits list. Tangerine fruits are generally used in desserts, salads, drinks, and some kinds of seafood. Tangerine is said to be a fruit similar to orange. But they are not the same. Oranges are bigger than tangerines, but tangerines are less tart as compared to oranges. Tangerines are famous citrus fruits in India.

• Clementine

  Clementine is a cross between a mandarin orange and a sweet orange. Therefore, it has less acid content and the taste of Clementine is often confused with a mandarin orange. The botanical name of clementine is Citrus Clementina and it looks similar to tangerine citrus fruit. Clementine is one of the top 15 varieties of citrus fruits available in India.

• Blood Orange

  The blood orange is rich in antioxidants named anthocyanins. The scientific name of the blood orange is Citrus Sinensis. This fruit comes under the family of orange family fruits. These antioxidants found in Blood Orange are not seen in any other citrus fruits. Blood orange can be characterised as a combination of the taste of raspberries with a citrus punch.

• Kinnow

  Kinnow can be said to be one of the most popular names of citrus fruits in India. This fruit is a new hybrid citrus fruit that comes from mandarin and king orange. The botanical name of Kinnow is Citrus Nobilis X Citrus Deliciosa. Kinnow usually has a high juice content. These fruits are exported from India to various countries in the world including the UAE, Philippines, and the Netherlands.

• Galgal (Citron)

  The scientific name of Citron or Galgal is Citrus Medica. The Citron fruit is said to be native to Uttarakhand. This fruit is one of the top 15 varieties of citrus fruits found in India. Galgal fruit is widely used in various industries including to make jams and quick pickles in India. Citron is one of the largest fragrant citrus fruits in India and has a variety of health and medicinal uses.

• Pomelo

  The scientific name of the Pomelo fruit is Citrus Maxima. Pomelo is a white-fleshed fruit with a sweet taste. The pinkish pomelo generally has a sour taste. Pomelos are widely grown in Asia and are eaten at Chinese festivals and occasions.

• Lemon

  India is the largest producer of lemons in the world. The scientific name of lemon is Citrus Limon. Lemons are largely grown in the state of Assam. It is one of the best citrus fruits and is used in preparing pickles and to add a tang to various dishes. Lemon zest is also used widely in salads and desserts. It has a high citric acid content and has its own unique sour taste.

• Grapefruit

  India is one of the largest producers of grapefruits globally. The scientific name of grapefruit is Citrus Paradisi. Grapefruits have a unique flavour that broadly ranges from sour to sweet flavour. At times, it can taste a bit bitter too. Grapefruits come in different colours such as red, pink, and white. Grapefruits usually look like small orange citrus fruits.

• Bitter Orange

  This citrus fruit, as the name clearly states, has a very bitter flavour. It is one of the most bitter citrus fruits that are available in the market. The Bitter orange is basically a cross between a mandarin and pomelo. Bitter orange is a fruit that is similar to orange. It is widely used in Turkish cuisines and to manufacture perfumes, essential oils so on and so forth.

• Key Lime

  Key lime has a sweet flavour and is rich in Vitamin C. Key Lims is also known as Mexican lime, and the scientific name of this lime is Citrus Aurantifolia. The Key lime is widely used in Indian cuisines. This lime is from the lemon family fruits. There are numerous other lemon varieties in India.

• Kaffir Lime

  Kaffir lime is under the citrus food list and is also known as makrut lime. The botanical name of Kaffir lime is Citrus Hystrix. Kaffir lime leaves are used in preparing many dishes in Thai cuisine. This lime is also used as a shampoo fragrance in some regions and is believed to kill lice and reduce hair dandruff.

• Mandarin Orange

  The scientific name of Mandarin orange is Reticulata. This orange is one of the best and the most purchased fruits from the citrus family in the world. It is definitely one of the top varieties of citrus fruits available in India. Mandarin oranges look very similar to oranges. These mandarin oranges are specially recognised in China due to their medicinal properties. It is believed that mandarin oranges may help to treat digestion and abdominal related issues.

Health Benefits of Citrus Fruits

Citrus fruits have various health and medicinal benefits. Being rich in vitamins and minerals, many experts recommend eating citrus fruits daily in order to boost your immune system and protect your body from various chronic diseases. Here are some of the key health benefits of citrus fruits:

• Rich in Vitamins

  Citrus fruits are the best source of vitamin C. Vitamin C helps to strengthen the immune system and keeps your skin smooth and elastic. It is said that one medium orange has all the vitamin C you need for a day. Citrus fruits also contain great amounts of other vitamins and minerals that your body needs to function properly. These vitamins and minerals include B vitamins, potassium, phosphorus, magnesium and copper. Citrus Fruits are excellent sources of plant compounds and have numerous health benefits such as anti-inflammatory and antioxidant effects.

• Good Source of Fibre

  Citrus fruits are an excellent source of fiber. One cup of orange segments contains around four grams of fiber. It is usually recommended that you should consume 14 grams of fiber for every 1,000 calories you eat. Fiber has various health benefits. It improves your digestive health and also aids weight loss. Oranges have a high amount of soluble fiber. Soluble Fiber helps to lower cholesterol levels and aids digestion. If you compare citrus fruits to other fruits and vegetables, you will notice that Citrus fruits have a higher ratio of soluble to insoluble fiber.

• Low in Calories

  If you are calorie conscious, Citrus fruits may be an ideal choice for you! Most Citrus fruits are low in calories but their water and fiber contents help fill you up. Therefore, Citrus fruits are also recommended for weight loss. Here are some popular citrus fruits and their calorie content:
  1 small clementine: 35
  1 medium orange: 62
  1/2 pink grapefruit: 52
  1/2 white grapefruit: 39
  Juice from 1 lemon: 12

• May Reduce Risk of Kidney Stone

  Kidney Stones are formed when your urine is very concentrated or even when you have higher-than-normal amounts of stone-forming minerals in your urine. Fruits and vegetables, especially citrus fruits, can raise the levels of citrate in your urine which lower the risk of kidney stones. Eating citrus fruits or even drinking juices can offer a natural alternative to potassium citrate supplements. According to some studies, kidney stones are widely found in people who eat fewer citrus fruits. Thus, consuming citrus fruits may help you to lower the risk of kidney stones in some people by raising citrate levels in urine.

• Help to Protect Cancer

  Some research studies suggest that citrus fruits may reduce the risk of cancer. In one such study, people who ate one grapefruit or drank one serving of grapefruit juice daily had a lower risk of lung cancer. Some other studies show that citrus fruits may also protect against esophageal, stomach, breast and pancreatic cancers. Citrus fruits contain various plant compounds, including flavonoids, that may help protect against cancer. Some of these flavonoids also act as antioxidants and may block the expression of certain genes that are responsible for some degenerative diseases like cancer.

• May Boost Heart Health

  The consumption of fruits is also known to be good for your heart health. A Japanese study found that people who eat high amounts of these fruits had lower rates of heart disease and stroke. Various compounds in citrus fruits are said to improve markers of heart health. The soluble fiber and flavonoids in Citrus fruits may improve cholesterol levels by raising “good” HDL cholesterol and lowering “bad” LDL cholesterol and triglycerides. The flavonoids in citrus fruits, including naringin, are strong antioxidants that benefit the heart in several ways.

• May Protect your Brain

  The flavonoids found in citrus fruits may help ward off neurodegenerative diseases, such as Alzheimer’s and Parkinson’s. In part, these diseases are usually caused by inflammation. Flavonoids in citrus fruits have anti-inflammatory properties that protect you against the chain of events that causes the nervous system to deteriorate. Some specific types of flavonoids, including hesperidin and apigenin, protect brain cells and improve brain function in mice and test-tube studies. Many studies in older adults have also shown that citrus juices may also boost brain function.

India is the land of spices. For the majority of Indians, a dish lacking in spice or chillies is unfathomable. Most dishes served across India use chillies in some or the other way. Besides the unique taste and aroma, chillies in India also have various health and medicinal properties. If eaten moderately, the Indian chilli is said to be good for one’s health. There are over 400 varieties of chilli in the world.

History of Chillies in India

Indian chilli history is pretty interesting! Even though chillies are largely used in Indian cuisine, they are not native to India. Chillies originated in Northeastern Mexico. Researchers have found evidence of 6000 years old cultivations of Chilli in Mexico. Later on, the chilli cultivation spread to North and South America, as civilizations started expanding their settlements and trade routes. The Portuguese introduced the first chillies to India in the 15th century. These Portuguese traders pushed their trade in India and other Southeast Asian countries. That’s broadly how chillies came to India. The traders used the well-known spice route to export chillies in the exchange of Black Pepper and other Indian spices.

Popular Varieties of Indian Chilli

Various types of Indian Chillies are popular across the world. Each type has a unique flavour and is used in different dishes. The varieties of chillies found in India include Kashmiri chilli, Guntur chilli, Jwala, so on and so forth. Here are the most popular varieties of chillies:

• Kashmiri

  Kashmiri Chili is one of the most popular varieties of chillies and is widely used as a colour agent in many dishes. Red chilli powder from Kashmir is usually mild and is a must-have Indian spice. This variety of chilli is found in Kashmir and is the most sought after red chilli in India. The Kashmiri chilly is generally less hot or pungent, as compared to the other varieties of chillies found in India.

• Guntur

  The Guntur variety of chillies is native to the Guntur district of Andra Pradesh. Guntur is the main producer and exporter of most varieties of chillies and chilli powder from India to various countries like Sri Lanka, Bangladesh, Middle East, South Korea, UK, USA and Latin America. Andhra Pradesh is thus known for its spicy dishes. Guntur Sannam, a type of Guntur chilli, is also cultivated in Madhya Pradesh.

• Jwala

  The Jwala chilli, also known as finger hot pepper, is largely grown in Kheda, Mehsana and southern parts of Gujarat. This chilli is green in colour but turns red once it matures. This variety of chilli can even be grown at home. The Jwala chilli is easily available in the market throughout the year and very pungent in flavour.

• Byadgi

  The Byadgi variety of Chillies, grown in Karnataka is a popular variety of chilli. This variety is named after the town of Bydagi, located in the Haveri district of Karnataka. The Byadgi variety is known for its colour and pungency. This variety of chilli is known to be similar to paprika.

• Boria

  Boria Chillies are a variety of chillies especially known for their shape. These berry-sized chillies possess a moderate level of pungency. This variety of chillies is popularly used as Tadka for various Dals and Kadhis. The Boria variety chillies are dark red in colour and have a moderately spicy taste.

• Sankeshwari

  The Sankeshwari Chillies come from a place called Sankeshwar in Kolhapur, Maharashtra. This variety of chillies is widely used in Maharashtrian cuisine, especially in coastal cuisine. It’s a very spicy variety of chilli, often blended with different dry masalas to make the traditional garam masala powder. This variety of chillies is especially used in Fish Curries, Chicken Curries, Vegetables.

• Naga & Bhut Jolokia

  The Naga and Bhut Jolokia chillies are the spiciest varieties of chillies in the world. These varieties of chillies are cultivated in the Northeastern States of India including states like Nagaland, Assam, Arunachal Pradesh, and Manipur. As this variety is too hot to taste, it isn’t used regularly in Indian cuisine. Various regional communities use these peppers to make chutneys, curries, and pickles.

• Mathania

  The Mathanias chillies are known for their use in Laal Maas, which is one of the most popular curries in Rajasthan. This variety of chillies bring vibrant colours to the dish and makes it appealing to the eyes. Due to the limited popularity of the Mathania variety of chillies its usage is limited to the regional dishes only. These chillies are usually red in colour and very spicy.

• Bhavnagri

  The Bhavnagari Chillies are primarily not hot peppers. Thus, it is easier to tolerate the heat. These chillies are usually green in colour and have a mildly Spicy or Moderately Spicy taste. This variety of chillies is popularly used in Bharwan Mirchi, Mirchi Pakoda and such other dishes.

• Kanthari

  Kanthari is known as the Bird’s Eye variety of chilli. This variety of chillies is widely found in the states of Kerala, Tamil Nadu, and Meghalaya. It’s a highly pungent variety of chillies and is not known for any significant cooking use. This variety is generally green and red in colour and is very spicy. It is popularly used in Kanthari Mulaku Chammanthi (Chutney), Kanthari Uppilittathu (Pickle) and Kerala’s Chicken Curry.

• Longi

  The Longi variety of chillies is found in Bhujia or any other Namkeen snacks. This variety of chillies is not extremely pungent, but it’s good enough to leave the mark on your palate. These chillies are red in colour and spicy in taste. They are used in many Veg. and Non-Veg. Curries, Namkeen Snacks.

Uses of Indian Chillies

Chillies have various uses. Red chillies are usually grounded into a powder and popularly used as a spice. They can also be dried or pickled in order to store them for a long period of time. Chillies are a popular ingredient in most Indian dishes and curries. Uses of chilli include the use to make sauces which can be used to add spice to other dishes. Besides their flavour, chillies also have various health benefits. Here are some key benefits of eating chillies:

• Diarrhoea can be treated by chillies. Tablets made with the combinations of chillies, camphor, cumin seeds and asafoetida may be given in the dose of 125 gram to cure these diseases.
• The application of a mix of red chillies medicated with castor oil is also helpful in easing pain and sprain.
• Mustard oil medicated with red chillies may be applied to cure numbness.
• Some research shows that eating chilli pepper may help to prevent diabetes due to its capsaicin component.
• The alkaloid compound in chillies called capsaicin acts like an anti-bacterial, anti-carcinogenic, analgesic and anti-diabetic component.
• Fresh red and green chilli are said to be rich in vitamin C. This helps in protecting from scurvy, boosts your immune system and works against free radicals.
• Chilli pepper is loaded with antioxidants such as vitamin A, flavonoids, beta-carotene, alpha-carotene, lutein, zeaxanthin, and cryptoxanthin. These antioxidants help to fight against free radicals and protect your body from many diseases.
• Chillies are loaded with numerous minerals like potassium, manganese, iron, magnesium, so on and so forth. All these minerals have various different health benefits.
• Due to the presence of Capsaicin compounds in chillies, chilli pepper is widely used to prepare various ointments.
• In some studies, it has been shown that a diet containing hot chillies reduces the risk of cancer. It has been shown that natural capsaicin slows down the growth of leukaemia cells and helps to specifically prevent prostate cancer.
• Some research has also proved that chilli can help to combat headache, migraine and sinusitis owing to capsaicin control neuropeptide substance P that is the harbinger of migraine.
• Capsaicin in chillies is thermogenic in nature. This helps to activate the metabolism adipose layer of the body and thus helps to melt fat to a certain extent.

Health Benefits of Indian Chilli

Indian chilli benefits are numerous. The Indian chillies are largely demanded across the world today due to their unique taste and the various health benefits of chilli.

• Low calories
  Chillies have zero calories and therefore are a great spice for those on a strict diet. Chillies are also said to speed up your metabolism as much as 50% for up to three hours after consumption, ensuring a healthy and fit lifestyle.
• Protect against cancer
  Indian chillies are loaded with antioxidants and various vitamins and minerals. The antioxidants protect the body against free radicals by acting as natural scavengers. This is one of the important benefits of eating chili everyday.
• Rich in beta-carotene
  Chillies are rich in beta-carotene and pro-vitamin A. Vitamin A is the main vitamin in maintaining a healthy respiratory, intestinal, and urinary system. Vitamin A and vitamin C in the chilli peppers are also vital in building up your immunity against infections and illnesses.
• Reduce Joint Pain
  Chillies are said to be a natural source of pain relief for headaches and migraines and also can be used to reduce joint pain. You can apply chili pepper to the skin to reduce the presence of chemical P. Chemical P is the compound that is responsible for transmitting pain messages to the brain.
• Fights Inflammation
  Capsaicin’s valuable characteristic is that it inhibits substance P, which is a neuropeptide responsible for inflammatory processes. Capsaicin is also thought to be a potential treatment for a number of sensory nerve disorder like arthritis pain, diabetic neuropathy, and psoriasis.

Side Effects of Indian Chilli

Even though chillies have various health benefits they should be eaten in proportion. Eating too much spice also has a side effect.

• It can cause abdominal pain, weakness, dizziness, diarrhoea, or nausea. In the worst situation, the sharpness of the spice can lead to circulatory problems with a shock. Stomach and skin irritation can also be toxic, if chilli is consumed in high quantities.
• Side effects of chillies are true especially for sauces that contain the chilli extract oleoresin. If you try these sauces, at times you may also get breathing difficulties or blisters in your mouth. Not only does consuming extremely hot chilli burn your mouth from inside, but also is very irritating when evacuated from the body.
• It is important to ensure that you wash your hands after touching chilli food items or chilies and do not touch your nose, eyes, mouth or any other sensitive body parts before you have washed your hands. The high amount of capsaicin in chillies is toxic and can be very painful.

How to use Chillies in Indian Dishes?

Chillies are used in Indian cuisine in various different ways. It depends on the type of dish you’re making and the type of flavours you want for the dish. Following are some of the most popular ways to cook chillies:

• Tempering or Tadka

  Tempering or Tadka is one of the most common and popular uses of chilli. A Tadka is generally used to flavour the curries and rice preparations. For tempering, you can use green or red chillies. If you want the dish to be spicier, cut the chillies into half and then put them in the Tadka. This is an effective method to increase the spiciness of any vegetable curry or dal.

• Pickles

  Since ancient times vegetables are pickled in India. The veggies were pickled so that people could enjoy them in the off-season. The pickled vegetables taste delicious and can be prepared using the old method of pickling. Mango pickles are the most famous but you can also make vegetable or chilli pickles at home. Pickles taste excellent with Roti-Sabzi, Paranthas or any such dish.

• Pastes or Chutneys

  Indian chillies are used in making pastes and chutneys. By using chillies in a paste or a chutney, the flavours of your dish will be elevated. You can use green or red chillies in pastes and chutneys. The red ones are used to make red garlic chutney or coconut-based masala for fish curries. The red chillies are also used to prepare the quintessential Schezwan Chutney or Sauce for the Indo-Chinese dishes.

• Stuffed or Bharwan Mirchi

  The Stuffed chilli also known as Bharwan Mirchi can be used as an appetizer for a full-course meal. For the stuffing, a grated coconut mixture, cheese-paneer mixture, potato mixture can be used. These classic stuffings go very well with the chillies. These chillies can be eaten with Phulkas or Bhakris too. Gram flour batter can also be used to fry the elongated large-sized chillies.

• Deep-Fried Dry Chillies

  The deep-fried chillies are very famous in the Maharashtra region. You can enjoy these deep-fried dry chillies as an accompaniment with traditional dishes. The locals deep-fry the dried chillies and serve them as an accompaniment generally for lunch or dinner. You can get these chillies in the form of stuffed or plain chillies.

• Garnish

  Chillies are also used for garnishing. You will occasionally see people using raw green chillies as a garnish for Biryanis and such other rice preparations. Dry red chilli flakes can also be used for Pizzas, French Fries, Parathas, Dosas, Sandwiches so on and so forth. You can also make chilli flakes at home using Byadgi or Guntur varieties.

I belong to the Srikakulam District in Andhra Pradesh which is broadly famous for two things, one is for Coconut Fields and second for Cashew Trees. Whenever I visit my place, I always wonder why coconut is preoccupied in the minds of the people? What is the speciality hidden behind a simple coconut which makes it staple? But, when I understood its uses and benefits, I felt it was worth it.

Every part of the coconut is beautiful and beneficial. From the farms to our urban houses, we can spot coconuts anywhere. There are many recipes which are made up of coconut- Coconut Barfi, Coconut Ladoo, Curries, Coconut Chicken Stew, Chicken Biryani with Coconut Milk, Khao Soi (a famous Burmese Dish), Coconut Panna Cotta, Kombu Barthad (Coorgi dish), Coconut Rice (famous in southern parts of India), and many more. The aroma of coconut makes people feel like they are on a tropical holiday.

Uses and health benefits of Coconuts

• Coconut water is more hydrating than normal water, as it makes a person stay hydrated for a long time.
• Organic Coconuts are helpful for skin care as it contains antibacterial and anti-inflammatory properties, which provide good moisturization and nourishment to the skin.
• We can use Coconut Oil in cooking, or as hair oil, or even as a makeup remover, and so on.
• Coconut Milk is rich in Vitamin B, C, E as well as it contains iron, magnesium, calcium, phosphorus, etc.
• Consumption of Coconut helps to improve Blood Pressure and fight against Cardiovascular diseases.
• Coconut is a digestion-friendly tropical fruit which contains fibre and good cholesterol.
• Studies have found that consumption of coconut on a daily basis might be in the form of coconut water or flesh will boost the immune system.
• It helps to cure abdominal pain, nausea, vomiting, diarrhoea, itching of the mouth, irritation in the throat or skin, etc.
• It is also useful in making Jaggery and good quality juice.
• It helps in quick metabolism of carbohydrates, proteins and fats.
• Coconut Oil Pulling is one of the best ways to remove bacteria from teeth and gums.
• Eco-friendly Coconut Cups, bowls and mugs which are made up of Dry Coconut Shells helps to reduce the pollution and decrease the uses of Plastic Cups.

Statistics and facts about Coconuts

India is one of the largest coconut producers in the world including 19% share (approx.) in the total global import. Our country is the third-largest producer of coconuts in the world after Indonesia and the Philippines. According to tridge.com, total coconut production volume is 11.13M (Metric Ton), ranked 4th position in the global export with the value of $53.11M USD. The Western Ghats are the major coconut exporters in India. And, the total imports last year were $1.85M USD.

Major Coconut producing states in India are Kerala, Karnataka, Andhra Pradesh, Tamil Nadu and Goa. These are also the major coconut suppliers in India. Some of the other states like West Bengal Bengal, Maharashtra, Gujarat also produce coconuts but in a lesser proportion. Coconuts are grown mostly in the Southern Part of India. This is because of certain climate characteristics which are necessarily required for its growth. The suitable environment is puff weather, heat, light and loam soils due to high presence of sand in it, little salty land and drought, etc. All these characteristics help to grow a healthy tree of an average height of 22 metres. The lifespan of a single coconut tree is 60-80 years. It is known as a three-generation-tree belonging to a family of Palm Trees. It takes more time to mature and bear coconuts i.e. at least 6-10 years and bears 60-65 fruits per year by a single coconut tree.

There are different varieties of Coconuts produced in India including- West Coast Tall (commonly sold coconut), which has more oil content; East Coast Tall, which starts giving fruits at a very early age (around 6-8 years); Chandrakalpa, which can be grown in moist climate also; Chowghat Orage Dwarf/ Chowghat Green Dwarf, which are the Dwarf Coconut varieties; Kera Sagara which gives a yield of 90-100 fruits every year; and many more. PISUM FOOD SERVICES is one of the leading food exporters in India, which provides a wide variety of food products which includes fruits, vegetables, herbs, beverages, oilseeds, spices, etc. It is also engaged in exporting Fresh Coconut Fruits from India which contains wide varieties of coconuts and standard quality products. Pisum Foods ensures to provide the best products from the best suppliers in India.

Coconut coir for plants

We all know the importance of growing a plant whether it is at home or in a garden. Growing trees are very important to lead a life on earth. Plants and trees help us to breathe, give us food & shade, clean air, soil & water and make our world more beautiful by providing a habitat for human beings and animals. The increase in the proportion of pollution in the soil gradually results in decreasing the yield of plants. The quality and value of the soil are greatly reduced. So now it becomes very important to show some concern towards plants and trees which are very important and valuable resources for mankind.

There are several causes of pollution which affect soil quality like agricultural activities, mining, overgrazing, nuclear waste, chemical waste, construction activities, loss of biodiversity, and many more. But, on the other hand, there are some ways which need to become more likeable and can bring possible outcomes in the field of agriculture. One such way is – coconut peat also known as coco peat. It is now doing an outstanding job by safeguarding plants, trees, forests, and agricultural areas.

Coco peat is a powder-like substance made up of coconut husk or coconut coir. It has many advantages like, it is environmental-friendly in nature, it helps to protect the plant from diseases and is entirely sufficient for the healthy growth of a plant, it add-ons anti-fungal properties and certain micronutrients to the soil improves the soil quality, it acts as a fertilizer which prevents the plant from soil-borne pests.

Coco peat benefits

There are lots of benefits using coco peat in pots and horticulture: –

• It keeps the plant healthy.
• Coco peat is used to control soil erosion.
• It is used in greenhouse farms.
• It is highly absorbent in nature and high-water holding capacity i.e. it can hold up to 30% more water as compared to normal fertilizers.
• Its antibacterial properties help a plant from decaying.
• Coco peat is free from weeds and seeds.
• It is an alternative to mined peat moss.
• It is alkaline in nature, which has a pH value of 5-7, that is considered to be ideal for the growth of a plant.

What other dishes come to mind when you think of rice? Some of you might remember rice-based foods like sushi and many more, while others would remember Rajma Chawal, which is rice cooked with kidney beans. Regardless, are you aware of India’s current position in the rice production chain? Due to the massive production of both Basmati and Non-Basmati rice outside of India, the country ranks second in the world for rice production and supply.

Rice is one the most expended nourishments on Earth, a staple in numerous nations around the globe including India where half of its populace relies upon the grain for food. While numerous individuals know about India’s basmati rice, there are really around 6,000 unique assortments of rice developed in the nation. Asia Society Korea’s Matthew Fennell talked with H.E. Vikram Doraiswami, the Indian Ambassador to Korea, about the significance of rice in Indian culture and food.

Rice assumes a significant job in Indian food. Has rice consistently been a piece of Indian culture?

Archaeological proof of rice development in India proposes that this grain was the premise of India’s antiquated civic establishments, with signs that rice was being utilized in the valley of the Ganges stream as far back as 6500 BC. The varieties utilized, and the nonappearance of any known system of the move of information recommends that rice development started in the incomparable Asian human advancements in present India, China, Thailand, and somewhere else self-governing. In the most recent centuries, somewhere in the range of 110,000 varieties of rice created in India alone! Extensively, in any case, India has enormous scope creation of both white rice varieties and earthy coloured rice varieties.

Today, rice is the most developed grain on earth. India isn’t just the second-biggest maker of rice on the planet, representing approximately 20% of worldwide creation, it is additionally among the biggest purchasers of this grain, with over half of India’s 1.2 billion individuals relying upon rice for food. It is the absolute most significant staple thing in practically the entirety of India’s very assorted cooking societies, with various words for rice in every one of India’s 29 authority languages! Rice is over and over referenced in old Indian writings, including the Yajur Veda (aggregated in the period around 1800 BC), and is firmly connected with fruitfulness and wellbeing over India’s numerous social conventions.

In this way, truly, rice has consistently been related to human advancement in India.

Various kinds of rice exist in India

Today we, despite everything, have around 6000 distinct varieties of rice in India, however, scientists gauge that we have lost countless local varieties of rice over the most recent forty years or thereabouts. And, after it’s all said and done, the decent variety of Indian rice varieties is among the most on the planet—from sweet-smelling and fragrant long-grain basmati varieties that develop in the northern piece of the nation to roundish medium-grain, glutinous rice favoured in the southern waterfront territories. There are different sorts, including “red rice” (a coarse-husked variety that has a ruddy earthy coloured outside shading), which is exceptionally famous in Kerala in the South of India, just as in a portion of our neighbouring nations. Parboiled rice, in which the rice is prepared diversely in the wake of gathering, is likewise well known in India.

Basmati rice is the most globally notable rice developed in India. What do you think makes this rice so mainstream?

As its name suggests in north Indian dialects, it signifies ‘scent filled’. Along these lines, this variety of rice is especially useful for appetizing dishes joining other fragrant flavours like saffron, cardamom, cinnamon, narrows leaf, mace, pepper, and so on. A fragrant meat-based rice dish like “Biryani” coordinates these flavours with the scent of the rice, in this way multiplying the tactile intrigue of the food to the sense of taste.

In the sense of taste, basmati has an extraordinarily nutty, warm flavour. All around steamed basmati rice, presented with fragrant sauces or meat, helps supplement and upgrade the kind of the food by giving a warm base flavour on the sense of taste.

Lastly, outwardly, basmati grains are extra-long and non-clingy. At the point when cooked, basmati grains separate perfectly from one another. This gives a basmati-based dish a particularly unique appearance when contrasted with other rice-based dishes. Curiously, there is a platitude in the old language of Sanskrit that grains of rice ought to resemble siblings: close, however not stayed together!

What is the most ideal approach to plan Indian rice?

Indian rice is additionally steam-cooked frequently when it is utilized as plain rice to go with sauce-based dishes. Be that as it may, when it is filled in as a pilaf, it is generally dry boiled with flavours, different fixings, and margarine before being moderately cooked with water. Rice is likewise transformed into a scope of pastries, in which case it is cooked totally in thickened milk. Or on the other hand, it tends to be transformed into hotcakes and appetizing rice cakes, in which case it is transformed into the glue with lentils, matured, and afterwards, flame-broiled. In north-eastern India, rice is even cooked over coals in bamboo tubes.

Do you have a specific rice formula that is your top pick?

Actually, I am inclined toward Biryani—a sort of rice pilaf cooked with fragrant spices, flavours, and meat. There are many varieties of biryani with noteworthy provincial varieties, from the hot and fiery assortment in Hyderabad to a form with prawns and coconut flavour in Kerala, to the unobtrusive and moderate steam-cooked adaptation of Lucknow in the North. It is a finished feast presented with a dainty yoghurt and vegetable “raita”.

Preferably, a rice fan ought to catch up an Indian biryani with a “firni”, or a rice pudding that has the consistency of a chilled and thick puree.

A well-known tale is that of Hansel and Gretel. This is the tale of two lost kids who, after some time spent wandering through the forest, find a gingerbread home covered in candy and icing. Sadly, they used to share a home with a witch who fed them fat so she could consume them; thankfully, the witch was driven out. Since the first gingerbread house was created, every Christmas, gingerbread houses are produced in Germany, the United States, and other nations. From then on, creating gingerbread houses became a family custom that was enjoyable and engaging. In addition, they would create gingerbread guys to occupy gingerbread homes. Just like in the tale, good kids triumph over evil witches. Ginger has long been a useful product for exporting, particularly in the lead-up to Christmas when it’s used to make gingerbread houses.

About Ginger

Can you imagine a pungent flavoured spice ginger being used by the people to keep their health in good position? Do you want to know how? It gives your immune system a potential support which is formed by a compound ‘gingerol’ which has great antioxidant properties. Risk of diabetes can also be reduced with the help of gingers lively compounds with developed metabolism, insulin. It helps you to balance your sugar. Risks of having cancer are also lowered, and it may prevent you from heart diseases also.

Ginger is a multipurpose ingredient which adds flavour to each and every aspect of our daily life. Our food instance has to have ginger or else the pungent flavour in our food would go missing. Also looking at the varied applications of this spice, it is to be said that ginger is no lesser than a boon, provided the beauty of nature. The derivatives of ginger are profound which makes it an essential herb too in many fields. Medical research also proves that the utilization of ginger in classic medicinal cases is prime. Ginger is a small ingredient which is very important in life. It not only concentrates its uses in one field but also in fields not heard of. It is truly said that ginger is a “BOON FROM GOD.”

Uses of Ginger

Ginger is rich in vitamins, minerals, and has many advantages. Due to these things, it is used in various sectors such as food & beverages, confectionery & bakery, pharmaceuticals, personal care and cosmetics.

For food and beverages industry –

• It is used to make pickles, tomato ketchup, vegetable puree, dressings for salads so on and so forth.
• It is also used in drinks like tea, ginger tea which is helpful for health and nowadays it is being used during COVID19 in Ayurveda drinks.
• Due to its great taste, it is also utilized in bakeries for making tarts, pies, cakes and cookies.

For Pharmaceuticals –

• It is used since ages to cure health issues like joint and muscle pain, stomach pain, skin burns, cold and flu symptoms, nausea and morning sickness.

Culinary and medicinal agents are two wide aspects where the rhizomes ‘Zingiber officinale Roscoe (Zingiberaceae)’ the ginger has been widely used. Since the last decade preclinical studies in cultured cells in artificial insemination and on animals in laboratory radioprotective effects have been possessed by ginger and its phytochemical dehydrozingerone. The process which takes place by the hydro-alcoholic extraction of the internals of ginger namely ginger rhizome when passed through the route called as the intraperitoneal or the oral process route has a unique effect on people.

Export of Ginger from India

Ginger has helped India‘s economy to reach heights. In 2019-20, the top global markets have bought worth around $26.57 million of ginger from India. USA, Nepal, Saudi Arabia, United Kingdom, and Netherland are among the top 5 buyers who import ginger from India. Total quantity of 8067460 tonnes of ginger is exported in these countries itself. With a CAGR of 5%, the global ginger market is increasing. As people are aware of how well it is for health, the market is being driven by them. In January 2020, 0.64 USD Million was imported from India.

Over the past ten years, India’s ginger market has experienced substantial expansion and transformation. When the value of ginger exports worldwide was estimated at $21.46 million in 2009, the ten-year growth of the ginger market indicates a gain of almost $5.11 million, or $26.57 million. Consequently, there is a growing global market for ginger, with India leading the way in terms of ginger exports. Additionally, the business of ginger exports from India is seeing significant margins thanks to the export of dry ginger. In a similar vein, India’s fresh ginger exports are finding it difficult to match the value of its dry ginger exports. Once the market demand for fresh ginger rises to the same level as that of dry ginger, the potential difference between the two will become less.

India’s export of ginger is rising to unprecedented levels and is making significant contributions to the country’s overall economy. The ongoing expansion of ginger demand and exports is evidence of the global ginger market’s development and India’s seizing of this chance to succeed.

In the Solanaceae family, potatoes, or Solanum tuberosum, are herbaceous perennial plants. For its edible tubers, it is farmed. They have a spherical form, with white meat within and a brown or red outside. Potatoes are underground plants. This blog will cover a variety of topics, including how to store potatoes properly, their nutritional value, varieties of potatoes, delicious dishes, and their potential medical and health benefits.

What is the best way to store Potatoes?

Reading a potato store guide is essential in order to know how to store potatoes. Ideally, store your potatoes in a cool, humid, and dark place. If you have an unheated basement or any similar place, that is a perfect spot for your potatoes. An insulated garage or shed may be a good option during the winter. One of the important tips to store potatoes is that you should not store potatoes in a fridge. The cold temperature turns the potato starch into sugar.

What Nutritions potatoes have?

Potatoes are generally low in calories. 100 grams of Potatoes have 77 calories. There is almost no fat, sodium or cholesterol in potatoes. There are many potato nutritions. For instance, potatoes have almost 32% of Vitamin C in 100 grams of potatoes. Potatoes have more potassium than a banana. They are also good sources of vitamin B6 and are rich in Fiber, magnesium and antioxidants.

What are the types of potatoes?

There are various types of potatoes grown in different parts of the world. Here are some of the major potato types:

• Russet Potatoes
  This is the variety of potatoes which most of us eat as classic potatoes. These potatoes are ideal for baking purposes and also taste good fried or mashed.
• Jewel Yam
  The Jewel Yam variety of Potatoes is primarily a sweet potato. This variety is one of the most commonly found market sweet potatoes. These potatoes taste delicious baked or roasted.
• Japanese Sweet Potato
  This variety of potatoes have a pink to purple skin with white flesh. The flavour of these potatoes is sweet and nutty. This variety of potatoes can be grilled, steamed or baked.
• Hannah Sweet Potato
  The Hannah sweet potatoes are very similar to the Jewel potatoes. But this variety has lighter skin and flesh.
• Rose Finn Apple
  This variety of potatoes is an heirloom fingerling with pink skin and golden buttery yellow flesh. These potatoes have an earthy flavour and are great when boiled, grilled, sauteed, deep-fried, or served in salads.

Ways to Cook Potatoes

You can cook potatoes in various ways like Au Gratin, Baked, Mashed, Roasted and Scalloped. Here are some basic steps you should know while cooking potatoes in various ways:

AU GRATIN

• Preheat the oven to 425°F.
• Peel the potatoes and slice it into thin slices with a knife or a mandolin. You can also use a food processor in this step.
• Grease your baking dish with butter.
• Lay the potatoes into the dish. After each layer, season it with salt and black pepper.
• Pour the Half & Half mixture over the layered potatoes and push it down to immerse all the potatoes in the cream.
• Bake at 425°F for around 50-60 minutes covered with foil, until the potatoes are cooked.
• Then take the foil off and bake for about 10-20 minutes until the top is golden.

BAKED

• Prick the potatoes with a fork a number of times and place them on a plate.
• Cook them on full power in the microwave for around 5 minutes. Turn over and continue to cook for 5 more minutes.
• When the potatoes are soft, remove them from the microwave and cut in half lengthwise. Place 1 Tablespoon of butter in the centre of each potato.
• You can also add additional toppings if desired.

MASHED

• Peel the potatoes and then cut them into about equal sizes.
• Bring a pot of water to boil and add your potatoes. Keep boiling and cook the potatoes for around 30 minutes then drain the potatoes.
• Put the potatoes that you drained back into the pot and on the burner on low heat. Now just mash them with a spoon or a potato masher.
• Add butter, cream cheese, milk, black pepper and salt and whip it until creamy.

ROASTED

• Preheat the oven to 375°F. Prep a large pan with parchment paper on it.
• Scrub the potatoes and cut them into bite-size wedges. In a large bowl, toss the potatoes with the oil, salt, and pepper.
• Spread the potatoes into one layer on your baking sheet and bake them for around 40 minutes until browned and tender when pierced with a fork. Serve the potatoes when hot.

SCALLOPED

• Preheat the oven to 400°F and wash, peel and cut the potatoes in thin slices. Make sure the slices are all about the same thickness.
• In a medium-size saucepan, melt the butter with a half cup of milk. Once melted, mix in the flour and whisk until smooth. Then cook for a couple of minutes.
• Stir in the rest of the milk some at the time while whisking. Cook the white sauce until bubbly and thickened for around 5 minutes, stirring occasionally.
• Season with salt (as per taste) and nutmeg (as per taste). Grease a round 10.5-inch quiche pan.
• Spread a layer of the potatoes slices on the bottom of the baking dish and season with salt and pepper, and top with some of the besciamella sauce.
• Make two more layers of potato and white sauce and sprinkle Parmesan cheese on top.
• Cover with an aluminium foil, and bake it at 400°F for around 30 minutes covered. Uncover and bake for an additional 30 minutes or until the potatoes are tender.
• If you wish, boil on high for one minute until nicely browned.
• Let it stand for about 5 to 10 minutes before serving. Sprinkle the top with chopped parsley and serve.

Potato Recipes

Potatoes are required in several recipes. In fact, potatoes are one of the main ingredients in various recipes in cuisines around the world. Here are some amazing recipes which you can try at home:

Vegan Mac and Cheese

Ingredients Required:

• 4 small yellow peppers
• ½ of a yellow onion, medium dice
• 1 teaspoon garlic powder
• 2 tablespoons olive oil
• ¼ teaspoon cayenne
• ¼ teaspoon white pepper
• 2 teaspoons Kosher salt
• ¼ teaspoon turmeric
• 2 garlic cloves, peeled
• 2 cups dairy-free milk (almond, cashew)
• 2 cups of water
• 3 medium-sized yellow potatoes, large dice
• 1 carrot, large dice
• 2 Tablespoons fresh Lemon juice
• 2 cups cooked Pasta

How to make Vegan Mac and Cheese?

• Set the oven to 325°F.
• Coat the peppers, onion, and garlic with oil and seasonings.
• Roast for about 15 minutes. Remove stems and seeds from peppers when done.
• Combine yellow potatoes, carrots, roasted veg, lemon juice, milk, and water in a stockpot.
• Add more water if needed to cover the vegetables. Simmer until the potatoes are tender and then blend.
• Taste and adjust the flavour and seasonings if needed.
• Toss it with cooked pasta in a hot pan.
• Plate it. You can also top it with chips.

Potato Chocolate Cake Pops Ingredients –

• 1 cup unsalted butter
• 2 1/4 cups sugar
• 4 large eggs
• 1 1/4 cups cocoa powder
• 1 teaspoon salt
• 1 1/2 cups flour
• 3 Tablespoons potato flakes
• 1/2 cup water
• 1/2 cup whipped cream
• Confetti sprinkles

How to make Potato Chocolate Cake Pops?

• Preheat the oven to 350° F and lightly grease a 9 x 13 pan. Combine all the ingredients together. Pour the batter into the prepared pan.
• Then bake for around 30 minutes or until the edges of the cake look set and a toothpick inserted in the centre comes out mostly clean. Cool it down.
• Crumble the cooled cake into the bowl, add whipped cream. Measure 1 Tablespoon of moist cake mixture and roll into a ball. Place balls on a lined baking sheet.
• For the coating, melt the chocolate in a double boiler or microwave, add vegetable oil.
• Insert the lollipop stick into the cake ball and dip it into the coating until it is completely covered. Then add sprinkles.
• The coating will set within an hour. Store cake pops in the refrigerator.

How are potatoes beneficial for our body?

Potatoes are said to be beneficial for the body in various different ways. Here are some health and medicinal potato benefits:

• Reduces Inflammation
  Potatoes are said to soothe the stomach and duodenum ulcers and reduce stomach acidity. They may also help you relieve the inflammation associated with arthritis. But eating too much of anything is also not good for your body! So, eat in moderation.
• Help regulate Blood pressure
  Potatoes can also help you regulate blood pressure. Potatoes have around 100 calories but are highly nutritious. You should be careful about the way you cook your potatoes. Potatoes are said to be great for people with high blood pressure and water retention as they balance high sodium levels.
• Calming Effect
  Potatoes are also said to be a ‘healing food’, especially with its white flesh. The potato flesh is rich in tryptophan, an amino acid with natural sedative properties that help calm the nerves.
• Good for the heart health
  Potatoes have no cholesterol and thus they are good for your heart health. It is only the oil and cholesterol-laden ingredients you may use while cooking which can make it a threat to the heart. Potatoes also contain heart-healing antioxidant anthocyanins.
• Good for Brain Health
  Potatoes have alpha-lipoic acid. It is a coenzyme present in the potatoes that can help boost overall cognitive health. Some experts link this acid to have beneficial effects on Alzheimer’s patients as well.
• Promotes Digestion
  The high fibre content present in the potatoes aids smoother digestion. The Fiber in the potatoes supports digestion and promotes bowel regularity by adding bulk to stool.

India is sometimes referred to as “the land of spices.” Since ancient times, the nation has exported spices to many countries across the globe. India’s export of spices has increased because of the spices’ distinct flavor, texture, and scent. These spices are also well-known for their therapeutic qualities. Of the 109 variants recognized by the International Organization for Standardization, about 75 are produced in India. This makes up half of the world’s spice trade. Thus, one of the industries in India that has grown the fastest recently is the export of spices.

Indian Spice Market Situation Worldwide

India exported spices worth US$ 3.65 billion during the 2020 fiscal year. In 2019, the nation exported 1.10 million tons of spices and spice-related items for US$ 2.80 billion, compared to 1.02 million tonnes of spices worth US$ 2.78 billion in 2018. As a result, we can observe that the amount of Indian spice exports increased by 7%. The value of India’s exports of spices was estimated by government websites to be around US$ 3.65 billion in the 2020 fiscal year. This represents an annual growth of 10%. As a result, the market for Indian spices has been growing quickly and is predicted to continue doing so.

Most Exported Spices from India

Spices Products export from India has been increasing over the years. Indian spices are not only famous for their unique aroma and taste but also have many health and medicinal benefits. Various spices are exported from India including Chilli, Cumin, Turmeric, Cardamom, Ginger so on and so forth. Here are some of the major spices exported from India.

• Chilli

  India is one of the world’s biggest consumer, producer and exporter of Chilli. Chillies are grown across several states in India including Madhya Pradesh, Maharashtra, Andhra Pradesh and Karnataka. Chilli is one of the largest exported spices from India. India’s chilli exports stood at 468,500 tonnes in the year 2018-2019.

• Cumin

  Cumin seeds are used in various cuisines around the world for their beautiful aroma. Besides its culinary uses, cumin is also said to have health and fitness benefits. It is one of the most essential ingredients in Indian cuisine. The cumin exports stood at 180,300 tonnes while the turmeric exports at 133,600 tonnes.

• Turmeric

  India is one of the largest exporters of Turmeric globally. Different varieties of Turmeric are exported to various countries in the world including Brazil, Germany, Malaysia and so on. Turmeric is useful in many industries including cooking and cosmetics. It also has some health and medicinal benefTurmeric India is one of the largest exporters of Turmeric globally. Different varieties of Turmeric are exported to various countries in the world including Brazil, Germany, Malaysia and so on. Turmeric is useful in many industries including cooking and cosmetics. It also has some health and medicinal benefits.

• Cardamom

  Cardamom seeds are basically seeds of a plant of the ginger family. Cardamom is used as a spice and also has several medicinal properties. The annual Production of Indian green cardamom is around 22,000 – 24,000 Metric Tons. The cardamom exports in the year 2018-19 from India were around 860 tonnes.

• Ginger

  Ginger is popular across various cuisines in the world due to its unique flavour. Being one of the most important spices in India, India is the major producer of ginger in the world. Other countries which produce ginger are China, Nepal and Indonesia. India exported around US$ 31.5 million worth of ginger in 2018.

• Pepper

  Pepper is primarily the dried unripe fruit of a plant called piper nigrum. It has a pungent smell and a hot taste. Pepper is one of the most commonly used spices across the world. The pepper export from India saw a 21% increase in its volumes at 8,200 tonnes in the year 2019-2020.

• Nutmeg

  Nutmeg is another spice which is exported to many countries in the world. Nutmeg is a seed of several species of the genus Myristica which can also be used as a ground spice. Nutmeg has many benefits and uses. It is used on a large scale in the manufacturing industry.

• Fenugreek

  Fenugreek is basically an annual plant from the family of Fabaceae. It is used for its leaves and seeds which can be used as a herb or spice. Fenugreek plants and seeds have a characteristic strong odour. India on average exports about 21,800 metric tonnes of fenugreek each year.

• Cinnamon

  Cinnamon is primarily the dried bark of various laurel trees in the Cinnamomum family. It is sweet in taste and has a woody fragrance in both grounds and sticks forms.India exports cinnamon to various countries in the world including the USA, Canada, Australia, UK and New Zealand

  Principal Export Locations for Spices

  Chinese spices enjoy great popularity all around the world. India is a major exporter of spices to almost 140 nations worldwide. The US, China, Vietnam, Hong Kong, Bangladesh, Thailand, the UK, the UAE, Malaysia, and Sri Lanka are the top countries to which spices are exported. India exports spices to a number of other nations as well. These are the main locations for the export of spices.

• USA

  The United States is one of the biggest importers of Indian spices. The US accounted for the highest value in Indian spice exports in the fiscal year 2019. The value of exports stood at around 37.4 billion Indian rupees.

• China

  China is the second-largest importer of spices from India. The value of exported spices to China from India in the fiscal year 2019 was around 31.38 billion Indian rupees.

• Vietnam

  India also exports a large number of spices to Vietnam each year. The value of exported spices to Vietnam from India in the fiscal year 2019 was around 16.93 billion Indian rupees.

• Iran

  Indian spices are also exported to Iran. Approximately the value of exports of Indian spices to Iran was 12.05 billion Indian rupees in the fiscal year 2019.

• Thailand

  Indian vendors export spices on a large scale to Thailand. The value of exported spices to Thailand from India in the fiscal year 2019 was approximately 9.24 billion Indian rupees.

List Food Products Export from India

• Basmati Rice

  When it comes to the export of basmati rice, India is at the top of the world. The country is the largest producer as well as exporters of basmati rice. In the fiscal year 2019, India exported over USD 4.7 billion worth of basmati rice. The leading importers of basmati rice include the middle-eastern countries of Iran, Saudi Arabia, Iran, UAE, Yemen, Kuwait, followed by the USA and the UK.

• Non-Basmati Rice

  Similar to basmati rice, the non-basmati rice exports valued at over a whopping USD 3 billion for exporting about 44,14,562 MT of non-basmati rice. Some of the leading imports of non-basmati rice include India’s neighbours Nepal, Bangladesh, as well as other nations such as Benin, Senegal, etc.

• Fresh Vegetables

  India is among the top exporters when it comes to onions, ginger, okhra, and a number of other fresh vegetables. Keeping onion aside, in the year 2018-2019, India exported almost 7,20,559 MT of fresh vegetables, valued at over USD 270 Million. India is the 3rd highest exporter of onions, exporting about 21,82,944 MT of onions in FY19. This trade alone was valued at over USD 495 Million. Some of the leading importers of fresh vegetables from India include the Asian countries of Malaysia, UAE, Bangladesh, Saudi Arabia, as well as European giants Netherlands and the UK.

• Groundnut

  Another product which is exported quite a lot is groundnut (peanut). In the year 2018-19, India exported over 4,89,187 MT of the commodity. The trade was valued at over USD 430 Million. The countries that imported a large fraction of this includes Asian countries of Indonesia, Malaysia, Philippines, Vietnam, etc.

• Fresh Fruits

  When it comes to grapes, India exported over 2,46,133 MT of it around the world in 2018-19. With major importers being Netherlands, Russia, and the UK, this trade brought in over USD 330 Million. India is a leading producer of mangoes, and as a result, has exported over 46,510 MT of it in FY19. This USD 60 Million trade included countries such as UAE, UK, Oman, etc.For other fresh fruits export from India, such as bananas, pomegranate, etc, India exported over 3,72,213 MT of it in FY19. Valued at over UsD 260 Million, UAE, Oman, Nepal, and Bangladesh were the leading importers.

• Processed Fruits & Juices

  When it comes to processed fruits and juices export from India, the export numbers have significantly increased from the previous years. India exported various kinds of processed fruits & juices of over 3,39,606 MT to countries such as Saudi, Netherlands, UAE, UK, USA, etc in FY19. This is a significant increase compared to what was only a little over 2,64,784 MT in FY18.

• Cereal Preparations

  India is a leading exporter of cereal and other cereal preparations including biscuits, corn flakes, bread, etc. These cereal exports in 2018-19 year were over 3,47,752, which grossed to more than USD 550 Million. The countries that imported the most cereal preparations include USA, Nepal, UAE, etc.

• Guar gum

  Also known as Dilip gum, guar gum export from India is among the most profiting ones. In fact, in the year 2018-19, India exported over 5,13,211 MT of guar gum leading to a trade worth over USD 670 Million. The countries importing the most included Norway, China, Russia, and Germany.

• Misc Processed Items

  India also exports other processed food items such as masalas, tomato sauces, jiggery, etc. These products brought in over USD 338 million in the year 2016-17, and have been increasing ever since. The USA, Australia, Bangladesh, and Nepal are the top importers of such products.

• Alcoholic Beverages

  Alcoholic beverages such as Rum, Wine, Whiskey, etc are exported to several countries around the globe. The alcoholic beverages export from India in 2018-19 was over 2,31,601 MT, and was valued at over USD 300 Million. Countries that imported the most include UAE, Ghana, Nigeria, Singapore, Netherlands, etc.

• Processed Vegetables

  In recent years, the processed vegetables export from India has been focused more and more. In the FY19, over 2,48,122 MT of processed vegetables were exported, bringing over USD 350 Million to the country.

• Dairy Products

  Being the largest producer of dairy products, it is inevitable that dairy products are among the most exported food products from India. To give you a glance, the dairy products export from India in the fiscal year 2019 stands at over 1,13,725 MT, and is valued at almost USD 345 Million. When it comes to dairy products, the countries importing the most include UAE, Nepal, Pakistan, Bhutan, etc.

• Other Cereals

  Apart from rice, India is a leading exporter of a number of other cereals as well. For wheat, the FY19 saw an export of over 2,26,225 MT, followed by Maize with over 10,51,277 MT. The gross exported quantity of other cereals such as jowar, bajra, etc

• Pulses

  India is the top producer of pulses in the world. This demand for pulses has seen the country export over 2,89,593 MT of pulses to countries such as Algeria, USA, UAE, etc. in FY19 This pulses export from India brought in over USD 260 Million to the country.

• Cocoa Products

  Cocoa is a popular beverage produced in south India. The overall cocoa export from India in 2018-19 is over 27,603 MT. This trade is worth over USD 193 million and sees countries such as the USA, Turkey, UAE, Indonesia, etc importing the most.

• Sheep/Goat Meat

  Sheep and goat meat export from India is majorly to countries such as UAE, Saudi, Qatar, Kuwait, Oman, Maldives, etc. The total goat/sheep meat export from India in 2018-19 weighed over 18,425 MT, and brought in over USD 110 Million.

• Milled Products

  Milled products include the flours of wheat, rice, maize, etc. India is among the leading producers of various types of flour. The flour export from India in the FY19 stood at over 3,07,367 MT, and brought in approximately USD 151 Million. The countries that imported these the most include USA, UAE, Australia, etc.

• Floriculture

  Floriculture includes different types of flowers. The overall floriculture export from India in 2018-19 stands at over 19,726 MT, bringing in about USD 81 million. The major importers of these include USA, and European countries such as the UK, Germany, Netherlands, etc.

• Wheat

  India is one of the leading producers of wheat. Mainly produced in North India, the wheat export from India in the year 2018-19 was over 2,26,225 MT and was valued at about USD 60 million. The major wheat importing countries include Nepal, Bangladesh, UAE, Somalia, etc.