Bitter melon or “Karela,” In Ayurveda, bitter melon, or “Karela,” holds a distinguished place due to its multifaceted therapeutic properties. It is classified as “Tikta” (bitter) and “Katu” (pungent), with a cooling energy (“Virya”) and a post-digestive effect (“Vipaka”) that is pungent. These qualities render it
Read MoreMany people are simply unaware of the potential benefits of green chili leaves. While they are used in certain traditional cuisines and remedies, this knowledge hasn’t been as widely spread or popularized as other herbs and vegetables.green chili leaves are not spicy. Unlike the fruit of
Read MoreIntroduction to Blanching and Shocking Blanching and shocking is a culinary technique deeply rooted in traditional cooking practices worldwide. This method, particularly popular in Asian cuisines, involves briefly cooking vegetables in boiling water and then rapidly cooling them in ice water. While this technique is widely
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