Category: Food recipes 2018
January 29, 2020
Cultural information
GRAM FLOUR What is gram flour? Chickpea flour is made from dry chickpeas, also known as garbanzo beans. A similar flour made from yellow gram lentils, which are split chickpeas is called gram flour. Split chickpea flour is called Besan in Hindi. You will find both of these commonly referred to as Chickpea flour. Chickpea flour is popularly used in Indian, Pakistani, [...] Read moreJanuary 29, 2020
Cultural information
WHEAT FLOUR What is wheat flour? Wheat flour is made from grinding up parts of the wheat grain. There are three main parts of the grain: The endosperm, or protein/starchy part Germ, the rich in protein/fat/vitamin part Bran, the fiber-rich part White flour is made from only the endosperm. Brown flour includes the germ and [...] Read moreJanuary 29, 2020
Cultural information
SORGHUM What is sorghum? One species, Sorghum bicolor, native to Africa with many cultivated forms now, is an important crop worldwide, used for food (as grain and in sorghum syrup or “sorghum molasses”), animal fodder, the production of alcoholic beverages, and biofuels. Most varieties are drought- and heat-tolerant, and are especially important in arid regions, where the grain is one of the staples for poor and rural people. [...] Read moreJanuary 29, 2020
Cultural information
JAGGERY What is jaggery? Jaggery is an unrefined sugar product made in Asia and Africa. It’s sometimes referred to as a “non-centrifugal sugar,” because it’s not spun during processing to remove the nutritious molasses. Similar non-centrifugal sugar products exist all over Asia, Latin America and the Caribbean, although they all have different names. Use of jaggery [...] Read moreJanuary 29, 2020