Our Products
Showing 1-4 of 4 products
Flaxseed
Flaxseed is used for constipation, diabetes, high cholesterol, obesity, and swelling of the kidneys in people with lupus. It is also used for many other conditions, but there is no good scientific evidence to support most of these other uses.
Flaxseed and flaxseed oil have different effects. For information about the oil, see Flaxseed Oil.
- Flaxseed is a good source of dietary fiber. Eating flaxseed in muffins or other foods seems to increase bowel movements in young adults and people with diabetes.
- Diabetes. Taking flaxseed by mouth might slightly improve blood sugar control in people with type 2 diabetes. Benefits seem to be greatest with ground flaxseed and when used for at least 12 weeks.
Chana
Chickpeas are usually rapidly boiled for 10 minutes and then simmered for longer. Dried chickpeas need a long cooking time (1–2 hours) but will easily fall apart when cooked longer. If soaked for 12–24 hours before use, cooking time can be shortened by around 30 minutes. Chickpeas can also be pressure cooked or sous vide cooked at 90 °C (194 °F).
Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into flour, ground and shaped in balls and fried as falafel, made into a batter and baked to make farinata or socca, or fried to make panelle. Chickpea flour is known as gram flour or besan in South Asia and is used frequently in South Asian cuisine.
Urad
Vigna mungo is popular in Northern India, largely used to make dal from the whole or split, dehusked seeds. The bean is boiled and eaten whole or, after splitting, made into dal; prepared like this it has an unusual mucilaginous texture.
Its usage is quite common in Dogra Cuisine of Jammu and Lower Himachal region. The key ingredient of Dal Maddhra or Maah Da Maddhra dish served in Dogri Dhaam of Jammu is Vigna mungo lentil.[3] Similarly, another dish Teliya Maah popular in Jammu & Kangra uses this lentil.[4] Traditionally, Vigna Mungo Lentil is used for preparing Dogra style Khichdi during Panj Bhikham and Makar Sankranti festival in Jammu and Lower Himachal. Besides, fermented Vigna Mungo paste is also used to prepare Lakhnapuri Bhalle or Lakhanpuri Laddu ( a popular street food of Jammu region).
In Uttarakhand Cuisine, Vigna mungo is used for preparing traditional dish called Chainsu or Chaisu.
GL Trustmark
