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<ul class="summary-list"><li>Beans are prolific in Blue Zones, areas of the world where people live long, healthy lives.</li><li>They're cheap and filled with fiber and protein.</li></ul>Never mind buzzy and expensive supplements like <a target="_blank" href="https://www.businessinsider.com/what-is-nad-longevity-supplement-hollywood-uses-prevent-aging-2024-7">NAD+</a> or <a target="_blank" href="https://www.businessinsider.com/should-i-take-supplements-scientist-benefits-2024-4">CoQ10</a> —a simple <a target="_blank" href="https://www.businessinsider.com/blue-zones-expert-shares-cheap-longevity-supplements-beans-walnuts-2024-5">can of beans</a> is one of the best ingredients for living a longer life.They're affordable, versatile, and packed with plant-based protein and <a target="_blank" href="https://www.businessinsider.com/sneak-fiber-into-diet-whole-grains-supplements-meal-prep-2023-8">fiber</a>, Sarah Doig, a recipe developer and author, told Business Insider.Her debut book— "Bangin' Beans" — is made up entirely of bean-based recipes."Beans make such great vehicles for flavor and are a brilliant way to add protein to plant-based meals without breaking the bank," the book says. Doig tried Veganuary in 2019 and fell in love with all the new flavors and ingredients — so much so that she permanently switched to a <a target="_blank" href="https://www.businessinsider.com/vegan-diet-better-for-health-than-omnivore-identical-twins-study-2023-12">plant-based diet</a>.Now she adds as many colors, flavors, and textures to her plate as possible for gut health and visual vibrancy.<a target="_blank" href="https://pubmed.ncbi.nlm.nih.gov/15228991/">Studies</a> have shown that people who eat lots of legumes — the broader food category that includes beans — are more likely to live longer, have <a target="_blank" href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9100130/">healthier gut microbiomes</a>, and have a lower risk of <a target="_blank" href="https://pubmed.ncbi.nlm.nih.gov/11718588/">cardiovascular disease</a>.They count toward the common goal of <a target="_blank" href="https://www.businessinsider.com/eating-30-plants-a-week-gut-health-easier-2024-6">eating 30 different plants a week</a>, touted as the best way to eat for a healthy gut by experts in the field. A healthy microbiome is linked to <a target="_blank" href="https://www.businessinsider.com/gut-health-boost-overall-digestion-better-moods-2024-7">health benefits</a> including smoother digestion, hormonal balance, and better mental health.Beans, especially black beans and chickpeas, are also a dietary staple in <a target="_blank" href="https://www.businessinsider.com/blue-zone-location-common-factors-traits-diet-lifestyle-2023-8">Blue Zones</a>, including Loma Linda, California, and Ikaria, Greece, according to researcher and journalist Dan Buettner.These are areas of the world where people tend to live around a decade longer, and in better health, than their country's average."I believe the only <a target="_blank" href="https://www.businessinsider.com/dan-buettner-blue-zones-lifestyle-habits-diet-exercise-2023-8">superfood</a> there is in the world is beans," Buettner, who spent two decades exploring Blue Zones, previously told BI. He recommended eating at least half a cup per day.With these longevity-boosting benefits in mind, Doig shared three high-protein, plant-based recipes from the book.Dietitian Nichola Ludlam-Raine told BI that the recipes sounded "brilliant.""These recipes showcase a variety of creative and flavorful ways to incorporate beans as a primary source of plant-based protein," she said, adding that they provide fiber, essential vitamins, and minerals.<h2 id="d8ef9420-263d-4473-a7de-d57215c2740e">Mushroom and butter bean filo pie</h2><div type="image" title="A round dish containing a mushroom and butter bean filling and a filo pastry top." height="822" width="1096" msid="113291648" hostid="261" sizebytes="109920"></div>Marinated artichokes in this mushroom and butter bean pie create a "meaty" texture, Doig wrote. They also add even more fiber.Serves three to four.Ingredients:<ul><li>1 tablespoon oil from the jar of artichokes</li><li>2 large French Echalion (banana) shallots, finely sliced</li><li>1 cup marinated artichoke hearts, finely chopped</li><li>5 cloves garlic, minced</li><li>8 sprigs of thyme, leaves stripped, divided</li><li>5 cups mushrooms, roughly chopped</li><li>1 can butter beans, drained and rinsed</li><li>Salt and pepper, to taste</li><li>1 tablespoon all-purpose plain flour</li><li>1 3/4 cups mushroom or vegetable broth</li><li>⅓ cup plain, unsweetened vegan yogurt</li><li>4–5 sheets of filo pastry</li><li>1 tablespoon olive oil, for brushing</li></ul>Method:<ol><li>Preheat the oven to 350ºF.</li></ol><ol start="2"><li>On the stovetop, heat the 1 tablespoon of oil from the artichokes in a round ovenproof pan or dish. Add the shallots and fry them over medium heat for about five minutes, or until soft. Add the artichokes, garlic, and six sprigs of thyme, and fry for another couple of minutes.</li></ol><ol start="3"><li>Add the mushrooms to the pan and soften for about 10 minutes, until they reduce considerably in size. Don't stir too much to allow them to take on some color. Add the butter beans, season with salt and pepper, and mix well.</li></ol><ol start="4"><li>Add the flour and stir through everything in the pan. Pour the broth in and deglaze any flavor from the bottom of the pan.</li></ol><ol start="5"><li>Bring the pan to a simmer and keep stirring as the mixture thickens. Add the yogurt and mix well to combine it into the sauce.</li></ol><ol start="6"><li>Tear the filo pastry into narrow strips. Scrunch and fold each strip on top of the mushroom and bean filling. Once the whole pan is covered, use a fork to tuck any loose edges of pastry down into the filling.</li></ol><ol start="7"><li>Brush the pastry lightly with oil and sprinkle the remaining thyme leaves over it. Bake for about 20 minutes, or until the pastry is golden and crispy. Serve immediately.</li></ol><h2 id="459791bd-2c50-4d58-8c4b-8ca3b89a1a08">Coconutty curried beans</h2><div type="image" title="A bowl of yellow curried beans with a cilantro and almond garnish on a table." height="830" width="1106" msid="113291644" hostid="261" sizebytes="125424"></div>This recipe is inspired by Korma, a sweet, creamy Indian curry, Doig wrote. "It's just as nourishing as it is delicious."Serves three to four.Ingredients:<ul><li>1 tablespoon neutral oil (canola or sunflower oil)</li><li>1 medium onion, finely sliced</li><li>3 cloves garlic, minced</li><li>1 teaspoon minced ginger</li><li>1 teaspoon ground turmeric</li><li>1 teaspoon ground cumin</li><li>1 teaspoon garam masala</li><li>Packed ¾ cup grated carrot</li><li>⅓ cup ground almonds</li><li>⅓ cup desiccated coconut</li><li>1 can of coconut milk</li><li>¾ cup plus 1 tablespoon vegetable broth</li><li>1 can chickpeas, drained and rinsed</li><li>1 can cannellini beans, drained and rinsed</li><li>Salt and pepper, to taste</li></ul>Garnish:<ul><li>1 tablespoon toasted almond flakes</li><li>1 tablespoon chopped fresh cilantro</li></ul>Method:<ol><li>Add the oil to a large pan over medium heat. Add the onion and a pinch of salt and sauté for about five minutes, until soft.</li></ol><ol start="2"><li>Add the garlic, ginger, turmeric, cumin, and garam masala. Stir for one minute over medium heat until fragrant, then add the carrot.</li></ol><ol start="3"><li>Add the ground almonds and coconut and mix well before pouring in the coconut milk and broth. Simmer for five minutes, stirring occasionally, then use an immersion blender to blend to a smooth, creamy consistency.</li></ol><ol start="4"><li>Add chickpeas and cannellini beans. Simmer for 15 minutes, until thickened and reduced. Season to taste with salt and pepper.</li></ol><ol start="5"><li>Serve topped with toasted almonds and cilantro.</li></ol><h2 id="212d3e62-f6fe-4fb3-ab37-94f5023619d3">Super-green spaghetti</h2><div type="image" title="A bowl of spaghetti with green sauce of roasted nuts." height="828" width="1104" msid="113291880" hostid="261" sizebytes="174422"></div>The super-green sauce is quick and easy to make, Doig wrote. It contains lots of nutritious greens and fiber from the beans.Ingredients:<ul><li>6.5 oz dried spaghetti</li><li>¾ cup canned cannellini beans, drained and rinsed</li><li>1 clove garlic</li><li>1 cup spinach</li><li>¾ cup fresh basil</li><li>2 tablespoons nutritional yeast</li><li>1 tablespoon fresh lemon juice</li><li>¼ teaspoon salt, plus more to taste</li><li>Black pepper, to taste</li></ul>Garnish:<ul><li>1 tablespoon toasted pine nuts or sunflower seeds</li><li>Fresh basil leaves</li><li>Extra virgin olive oil</li></ul>Method:<ol><li>Cook the spaghetti in a large pot of boiling, salted water according to package instructions until al dente.</li></ol><ol start="2"><li>While the pasta is cooking, make the sauce: Add the cannellini beans, garlic, spinach, basil, nutritional yeast, lemon juice, and salt to a food processor or blender and blend until smooth. Season to taste with more salt if needed.</li></ol><ol start="3"><li>Drain the pasta and return it to the pot. Pour in the sauce and stir over low heat until warmed through. Season to taste with salt and pepper.</li></ol><ol><li>Serve the pasta in bowls topped with toasted pine nuts, fresh basil, and a drizzle of oil.</li></ol>

People in Blue Zones swear by beans for healthy aging — here are 3 longevity-boosting bean dishes from a recipe developer 

<ul class="summary-list"><li>Nisha Vora is a recipe developer and the creator of the popular food blog Rainbow Plant Life.</li><li>She tested a cauliflower curry recipe written by ChatGPT to evaluate the bot's recipe-writing skills.</li></ul>Nisha Vora is a known quantity in the world of vegan recipe development — a good person to ask whether <a href="https://www.businessinsider.com/how-to-use-openai-chatgpt-viral-ai-chatbot-steps-photos-2023-2">ChatGPT, the buzzy new AI-powered bot</a> — can serve up a usable meal plan for a tasty dish.Vora is the creator of <a href="https://rainbowplantlife.com" target="_blank" rel="noopener">Rainbow Plant Life</a>, a vegan food blog that she updates with new recipes weekly. In 2019, she published a cookbook called <a href="https://affiliate.insider.com?amazonTrackingID=biauto-58820-20&amp;h=382ef08ba65d508d00e1340d50c7bcdd3e42132d020c906798160f0620c7dbfc&amp;postID=644a0fbd310b0b71e7409e26&amp;site=bi&amp;u=https%3A%2F%2Fwww.amazon.com%2FVegan-Instant-Pot-Cookbook-Plant-Based%2Fdp%2F0525540954" target="_blank" rel="nofollow noopener sponsored">The Vegan Instant Pot Cookbook</a> and has a second book in the works. She also runs an Instagram account with almost 800,000 followers, and a YouTube account with more than a million subscribers, where she posts videos demonstrating how to make her creations. Insider asked Vora to test out <a href="https://www.businessinsider.com/everything-you-need-to-know-about-chat-gpt-2023-1">ChatGPT</a>'s recipe-development skills, now that people are using the chatbot for everything from meal prepping to buying groceries. <h3>A 'normal' Indian-inspired curry </h3><div type="image" title="Cauliflower curry" height="2274" width="3024" msid="99868880" hostid="261"></div>Vora said her instinct was to experiment with ChatGPT as a tool for "inspiring cooking" when you have ingredients at home that you don't know what to do with. On the day of her experiment, she had cauliflower, tomatoes, and onions on hand, so she prompted ChatGPT to come up with a vegan recipe using those ingredients. ChatGPT offered a recipe for a "delicious and healthy" Indian-inspired vegetable curry that Vora said was relatively straightforward. The recipe asked her to chop a head of cauliflower into florets, chop an onion, dice a tomato, and mince garlic and ginger. The recipe also called for turmeric, coriander, cumin, red chili powder, an Indian spice blend called garam masala, chopped cilantro, and salt to taste."I'm like, oh, it's probably not going to be bad," she said. "It's got a good variety of spices." But the result, she said, was underwhelming. "It was edible," she said, "but it felt like a healthy influencer came up with it and was like 'Oh, I love Indian food. Here's my interpretation.'" Vora admitted that she might be more critical because she's of Indian descent and grew up regularly eating cauliflower curries with a similar set of ingredients. She also has her own <a href="https://rainbowplantlife.com/vegan-curry-with-tofu/" target="_blank" rel="noopener">recipe</a> for a vegan curry with cauliflower and tofu that is well-liked by her readers. <h2>Chat GPT's 'cauliflower curry' recipe</h2>Prompt: I have tomatoes and onions and cauliflower. What dish can I make with those ingredients?ChatGPT says:With tomatoes, onions, and cauliflower, you can create a delicious and healthy vegetable curry. Here's a simple recipe for a Tomato, Onion, and Cauliflower Curry:This tomato, onion, and cauliflower curry is a flavorful and comforting vegetarian dish that is easy to make and perfect for a weeknight dinner. Enjoy the delicious combination of flavors and textures in this curry!Ingredients:<ul><li>1 large cauliflower, cut into florets</li><li>1 large onion, finely chopped</li><li>2 large tomatoes, diced</li><li>2 cloves garlic, minced</li><li>1-inch piece of ginger, grated</li><li>1 tablespoon vegetable oil</li><li>1 teaspoon cumin seeds</li><li>1 teaspoon turmeric</li><li>1 teaspoon ground coriander</li><li>1 teaspoon ground cumin</li><li>1/2 teaspoon red chili powder (adjust to taste)</li><li>1/2 teaspoon garam masala</li><li>Salt to taste</li><li>Chopped cilantro for garnish (optional)</li></ul>Instructions:<ol><li>Heat the oil in a large pan or skillet over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.</li><li>Add the finely chopped onion and cook until softened and lightly golden brown.</li><li>Add the minced garlic and grated ginger and cook for another minute.</li><li>Add the diced tomatoes, turmeric, ground coriander, ground cumin, red chili powder, and salt. Stir well and cook for 3-4 minutes until the tomatoes soften and release their juices.</li><li>Add the cauliflower florets to the pan and stir to coat them with the spice mixture. Cook for another 2-3 minutes.</li><li>Add about 1/2 to 1 cup of water, cover the pan, and simmer for 10-15 minutes until the cauliflower is tender, stirring occasionally. Add more water if needed to achieve your desired consistency.</li><li>Once the cauliflower is cooked, sprinkle with garam masala and stir to combine.</li><li>Garnish with chopped cilantro, if desired.</li><li>Serve hot with rice or bread of your choice.</li></ol><h3>Calling it a curry is 'misleading'</h3>Vora said that ChatGPT's recipe lacked the precision of a recipe created by humans. First of all, she noted that ChatGPT didn't take into account how watery cauliflower can be. The recipe called for one half cup to one cup of water for simmering the cauliflower, Vora said. "I only used one half cup — so the lowest end — and it was quite watery at the end, so I think calling it a curry was also very misleading," Vora said. Added to that, Vora said the recipe only called for a tablespoon of oil, which wasn't enough fat to balance the other ingredients. She said adding more oil, vegan butter, or even coconut milk would have improved the overall flavor. Her conclusion is that ChatGPT is only capable of producing "edible" food if you give it ingredients that sound like they would work together. If you have high "standards" for food, though, Vora said it might not be your best option. Still, she's not ruling out ChatGPT completely. Vora acknowledged that the bot may still be useful for simpler recipes like grilled cheese or an olive oil-based pasta. And over time, Vora believes its curry making skills may improve, too. "This is the <a href="https://www.businessinsider.com/gpt4-openai-chatgpt-everything-you-need-to-know-4-2023-3">initial iteration of ChatGPT</a>, so I'm sure in one year it will be a lot more sophisticated."

Food blogger Nisha Vora tried ChatGPT to create a curry recipe. She says it's clear the instructions lacked a human touch &mdash; here's how.

<ul><li>Local brands are making a comeback after their pandemic lows, and are now competing with national brands in categories like detergents, noodles, masalas and more.</li><li>HUL CEO said in an earnings concall that they have seen a market share dip in certain mass categories.</li><li>The number of homes that buy over 4-5 brands of the same product are growing, says a Kantar report. </li></ul>In Karnataka, many stores now have ‘1 To 3 Noodles’ on display along with Nestle’s 2-minute Maggi, the category leader. Apart from a stellar 35% penetration in the state, this local brand is catering to local tastes with a desi twist to instant noodles that comes with more masala. Similarly, North India-based Vasant Masala is catering the specific spice needs with its Awadh Garam Masala. There are more such examples of local brands that concentrate only on specific states — that are making a headway into the retail shelf space as well as the consumer’s homes, if not hearts. “Local brands live up to the local tastes better,” K Ramamkrishan, MD South Asia of Kantar tells Business Insider India. Moreover, these brands are bringing value onto the table beyond price points by capturing the specific preferences of the states and relationships with retailers. So much so, now they’re threatening the national brands sold by FMCG behemoths. “Local brands are no more brands that have basic packaging with a brand name. They are innovating, have brand ambassadors. Today local brands are only limited by their presence not their ambition,” said Ramamkrishan. He says the speed of decision making in local brands is high, and their agility allows them to capture dynamic trends in shopping habits faster. Back from pandemic lows Kantar’s Consumer Connections 2023 report says that there has been a resurgence in local brands that had faced troubles during the pandemic. Curtailed by their inability to raise prices, over 12 brands have shut shop during the pandemic. Many more couldn’t source raw material during the high inflationary period, or bear the costs, Ramamkrishan explains. With the pandemic over, the troubles have decreased and local brands are back with a vengeance. FMCG major HUL also admitted in its recent quarterly announcement that regional brands have curtailed the price growth in the sector. Rohit Jawa, CEO of HUL said that it has seen dips in market share in the mass segment due to small and regional players. “There has been a resurgence of small and regional players in select categories due to softening commodity prices – many of whom had vacated the market during the peak of inflation,” he said in an earnings concall. Most of the local brands tend to categories that are already high in penetration such as food and beverage, detergents, spices, washing powders, hair oils etc. “For example they won't be in face washes where the penetration is low,” Ramkrishnan explains. Kantar has picked a few brands like — Reflect Dishwash in Maharashtra, Saras Detergent Bar in Gujarat, Challenge Detergent Bar in Tamil Nadu, Sastry Balms in Andhra Pradesh, Supreme51 in Madhya Pradesh as some of the single-state brands that have exhibited double or even triple digit growth in the last one year, along with extensive penetration in the state of their choice. Flirting with many brands While consumers are pivoting towards local brands, they’re not shedding their loyalty to national brands either. The complex Indian consumers are more tuned to experimenting more. Ramkrishnan calls it ‘flirting with multiple brands’. The number of shopping trips or purchase occasions for Indians are growing at a rapid pace, says Kantar. An Indian makes 152 shopping trips in a year – which breaks it down to one in every 58 hours. This also includes e-commerce shopping. It indicates that people are buying only as much as required, and household consumption levels are not back to normal in spite of signs of revival. But a few others also prefer frequent shopping for reasons like freshness, accessibility and more. More shopping trips means more experimenting. The homes that buy over eight brands of biscuits/cookies rose to 34% in 2023 from 24% in 2022. The percentage of homes that buy over three brands of washing powders and liquids came in at 47%, going up by 6% in a year. And, 43% of homes bought over six brands of soap bars in 2023, rising by over 5%. Experimenting Indians are also giving a fillip to direct-to-consumer brands that have national ambitions buoyed by PE and VC investors who are betting big on them — all indicating rising competition in the sector.

Local brands rise as Indians flirt with newbies

As winter envelops us in its chilly embrace, there's a certain warmth and nourishment found in embracing vibrant and nutrient-packed <keyword id="14366" type="General" weightage="100" keywordseo="Palak" source="Orion">palak</keyword>, or <keyword id="93280" type="General" weightage="20" keywordseo="Spinach" source="Orion">spinach</keyword>. Beyond its delightful taste, this leafy green brings a treasure trove of health benefits, making it an ideal companion for the winter season. In this culinary exploration, we delve into a spectrum of recipes where palak takes center stage, transforming ordinary meals into extraordinary dining experiences. <cmsannotation type="cmsannotation" annotationid="Nutritional Value of Spinach:" comment="subhead" text="Nutritional Value of Spinach:"><keyword id="18787751" type="General" weightage="20" keywordseo="Nutritional-Value-of-Spinach" source="Orion">Nutritional Value of Spinach</keyword>:</cmsannotation> Before we embark on this gastronomic journey, it's essential to appreciate the nutritional powerhouse that spinach truly is. Packed with vitamins A, C, and K, as well as iron, magnesium, and folate, spinach contributes to overall well-being. Its high fiber content aids digestion, while antioxidants help combat oxidative stress. Moreover, the versatility of spinach makes it a valuable addition to various diets, whether you're a vegetarian seeking iron or someone aiming to boost their immune system during the winter months. Now, let's savor the diverse and delectable ways in which palak elevates our winter tables. Palak Paneer: A quintessential North Indian delicacy, Palak Paneer unites creamy spinach with tender cubes of paneer (Indian cottage cheese). The velvety spinach puree, enriched with aromatic spices like cumin, garam masala, and coriander, creates a harmonious blend that tantalizes the taste buds. Palak Soup: To warm your winter evenings, indulge in the comforting embrace of Palak Soup. Blended spinach, seasoned with garlic, onions, and a hint of nutmeg, results in a silky-smooth and wholesome soup that is both soothing and nutritious. Palak Paratha: Revolutionize your breakfast routine with Palak Parathas. These unleavened Indian flatbreads, generously filled with finely chopped spinach, spices, and whole wheat flour, provide a delightful twist to your morning repast. Palak Pakora: Raise your snacking experience with Palak Pakoras. Spinach leaves, coated in a flavorful gram flour batter, are deep-fried to crispy perfection. Enjoy these crunchy delights with a side of tangy chutney for a satisfying treat. Palak Pulao: Give your rice dish a nutritional boost with Palak Pulao. Fragrant basmati rice cooked with spinach puree, aromatic spices, and an assortment of veggies creates a colorful and wholesome meal. Palak Dal: A hearty and nutritious dish, Palak Dal seamlessly blends the goodness of lentils with the richness of spinach. The creamy lentil stew, infused with garlic, tomatoes, and spices, promises a comforting and filling dining experience. Palak Corn Curry: Embrace the sweet notes of corn in a vibrant Palak Corn Curry. The luscious spinach sauce, paired with sweet corn kernels and aromatic spices, delivers a delightful fusion of flavors. Palak Tofu Stir-Fry: For a healthy twist, savor the Palak Tofu Stir-Fry. Tossed in a medley of spices and spinach, this quick and easy dish combines the goodness of tofu and leafy greens for a nutritious and flavorful delight. Palak Raita: Refresh your palate with Palak Raita, a yogurt-based side dish infused with finely chopped spinach, cumin, and a hint of mint. This cooling accompaniment perfectly complements spicy meals, providing a refreshing contrast. Palak Makhana: Indulge in a delightful crunch with Palak Makhana, where fox nuts (makhana) are roasted and combined with a savory spinach seasoning. This guilt-free snack not only satiates your cravings but also adds a nutritious and flavorsome touch to your winter evenings. As we savor the diverse tapestry of palak-infused delights, it's evident that spinach transcends its role as a mere ingredient, becoming a culinary maestro in the winter kitchen. Beyond the delightful flavors, each dish presents a wholesome and nutritious experience, enriching both the body and soul during the colder months. So, embrace the goodness of palak, and let its vibrant green hues brighten up your winter dining repertoire. Note: SEE ALSO:

10 amazing Palak (Spinach) recipes you must try this winter

<keyword id="11979289" type="General" weightage="100" keywordseo="cumin-seeds" source="Orion">Cumin seeds</keyword>, scientifically known as Cuminum cyminum, are a staple in kitchens worldwide due to their distinctive aroma and rich flavor. These small seeds have a long history of culinary and medicinal use, making them an essential ingredient in various cuisines. Beyond their culinary appeal, cumin seeds offer a range of nutritional and health benefits that have captured the attention of both cooks and health enthusiasts. <cmsannotation type="cmsannotation" annotationid="What are Cumin Seeds?" comment="subhead" text="What are Cumin Seeds?">What are Cumin Seeds?</cmsannotation> Cumin seeds are the dried fruits of the cumin plant, which is native to the Mediterranean region but is now cultivated in various parts of the world. The seeds are harvested from the plant's fruit, which is a small elongated capsule. These seeds are then used as a spice in whole or ground form. <cmsannotation type="cmsannotation" annotationid="Nutritional Value" comment="subhead" text="Nutritional Value">Nutritional Value</cmsannotation> Cumin seeds are a nutritional powerhouse, packed with vitamins, minerals, and antioxidants. They are an excellent source of iron, providing a boost to your iron intake. Cumin seeds also contain fiber, essential vitamins like vitamin C and vitamin E, as well as minerals such as calcium and magnesium. <cmsannotation type="cmsannotation" annotationid="Health Benefits" comment="subhead" text="Health Benefits">Health Benefits</cmsannotation> Digestive Aid: Cumin seeds have been traditionally used to aid digestion. They can help alleviate bloating, indigestion, and gas, thanks to their carminative properties. Antioxidant Properties: The antioxidants present in cumin seeds, such as flavonoids and phenolic compounds, contribute to their potential to combat oxidative stress and support overall health. Immune System Support: Cumin seeds contain vitamins and minerals that can contribute to a strengthened immune system, helping your body fend off infections and illnesses. Weight Management: Some studies suggest that cumin seeds might aid in weight loss and management by boosting metabolism and reducing appetite. Anti-Inflammatory Effects: Cumin seeds contain compounds with anti-inflammatory properties that may provide relief from inflammation-related conditions. <cmsannotation type="cmsannotation" annotationid="Culinary Uses" comment="subhead" text="Culinary Uses">Culinary Uses</cmsannotation> Cumin seeds are a cornerstone of many cuisines, particularly in Indian, Middle Eastern, and Mexican cooking. They add depth and warmth to dishes, enhancing both the flavor and aroma. Cumin is often found in spice blends like garam masala and curry powder and is a key component in seasoning meats, vegetables, and legumes. <cmsannotation type="cmsannotation" annotationid="Types of Cumin Seeds" comment="subhead" text="Types of Cumin Seeds"><keyword id="18595585" type="General" weightage="20" keywordseo="types-of-cumin-seeds" source="Orion">Types of Cumin Seeds</keyword></cmsannotation> There are two primary types of cumin seeds available: black cumin seeds and white cumin seeds. While both share similar flavor profiles, they can impart slightly different nuances to dishes. <cmsannotation type="cmsannotation" annotationid="How to Buy and Store Cumin Seeds" comment="subhead" text="How to Buy and Store Cumin Seeds">How to Buy and Store Cumin Seeds</cmsannotation> When purchasing cumin seeds, look for seeds that are whole, uniform in color, and free from any signs of moisture. To maintain their flavor and potency, store cumin seeds in an airtight container away from direct sunlight and heat. <cmsannotation type="cmsannotation" annotationid="Precautions and Potential Side Effects" comment="subhead" text="Precautions and Potential Side Effects">Precautions and Potential Side Effects</cmsannotation> Cumin seeds are generally safe for consumption in moderate amounts. However, some individuals might experience allergies or sensitivities to cumin. Excessive consumption might lead to digestive discomfort. Pregnant women should consult a healthcare professional before using cumin seeds as they might stimulate the uterus. <cmsannotation type="cmsannotation" annotationid="Frequently Asked Questions" comment="subhead" text="Frequently Asked Questions">Frequently Asked Questions</cmsannotation> 1. Can cumin seeds help with weight loss? Cumin seeds are thought to have metabolism-boosting properties that might support weight management, but they are not a magic solution for weight loss. 2. Are cumin seeds spicy? Cumin seeds are not spicy but rather have a warm and earthy flavor with a hint of citrus. 3. How are cumin seeds used in cooking? Cumin seeds are often used as a seasoning, added to dishes during cooking to enhance their flavor. They can be used whole or ground. 4. Are cumin seeds and fennel seeds the same thing? No, cumin seeds and fennel seeds are different. They belong to different plant species and have distinct flavors and appearances. 5. Can cumin seeds be used in herbal remedies? Yes, cumin seeds have been used in traditional medicine for their potential digestive and anti-inflammatory benefits. However, always consult a healthcare professional before using them for medicinal purposes. Cumin seeds are more than just a flavor-enhancing spice; they offer an array of potential health benefits that can complement a balanced diet. From enhancing the taste of dishes to potentially supporting digestion and immunity, cumin seeds have rightfully earned their place in kitchens and medicine cabinets around the world. As with any dietary addition, moderation is key, and it's wise to consult a healthcare professional if you have specific health concerns or conditions. Note: The article is based on content generated by AI models like Bard and Chatgpt. <h3>SEE ALSO:</h3><a href="https://www.businessinsider.in/science/health/food/checkout-cloves-nutritional-value-health-benefits-and-uses-of-cloves/articleshow/103215172.cms" data-type="tilCustomLink">Cloves: Aromatic spice with culinary and health benefits</a> <a href="https://www.businessinsider.in/science/health/food/webstories/sip-to-health-exploring-the-nutritional-wonders-of-orange-juice/slidelist/103206974.cms" data-type="tilCustomLink">Sip to health: Exploring the nutritional wonders of orange juice</a>

Cumin Seeds: A flavorful spice with a host of benefits

<keyword id="153182" type="General" weightage="100" keywordseo="cloves" source="Orion">Cloves</keyword>, scientifically known as Syzygium aromaticum, are one of the most treasured spices in the world. They have a rich history that dates back centuries, being a popular commodity in the ancient spice trade routes. These small, dried flower buds possess a distinctive and intense flavor, making them a staple in various culinary traditions. Beyond their culinary use, cloves offer an array of potential health benefits, making them not just a flavorful addition to dishes, but also a potential natural remedy. <cmsannotation type="cmsannotation" annotationid="What are Cloves?" comment="subhead" text="What are Cloves?">What are Cloves?</cmsannotation> Cloves are the dried flower buds of the evergreen clove tree native to Indonesia. The name "clove" is derived from the French word "clou," which means nail, due to their nail-like shape. The buds are harvested when they are still pink and then dried until they turn brown. This drying process intensifies their aromatic and flavorful properties. <cmsannotation type="cmsannotation" annotationid="Nutritional Value" comment="subhead" text="Nutritional Value">Nutritional Value</cmsannotation> Cloves are packed with essential nutrients and compounds that contribute to their health benefits. They are a good source of dietary fiber, vitamins, and minerals such as vitamin C, vitamin K, potassium, calcium, and magnesium. Additionally, cloves are rich in antioxidants, including phenolic compounds and flavonoids, which can help combat oxidative stress in the body. <cmsannotation type="cmsannotation" annotationid="Health Benefits" comment="subhead" text="Health Benefits">Health Benefits</cmsannotation> Digestive Health: Cloves have been traditionally used to aid digestion. They can help alleviate bloating, gas, and indigestion due to their carminative properties. Anti-Inflammatory and Analgesic: Eugenol, a key component of cloves, possesses anti-inflammatory and analgesic properties. This makes cloves potentially effective in reducing pain and inflammation in various conditions. Dental Health: Eugenol's antimicrobial properties also extend to oral health. Cloves are often used to soothe toothaches and gum pain. Clove oil is a common ingredient in dental care products. Antimicrobial Activity: Cloves exhibit strong antimicrobial properties, which can help fight off bacterial and fungal infections. Clove oil has been studied for its potential in inhibiting the growth of harmful microorganisms. Blood Sugar Regulation: Some research suggests that compounds in cloves might help regulate blood sugar levels, making them potentially beneficial for individuals with diabetes. <cmsannotation type="cmsannotation" annotationid="Culinary Uses" comment="subhead" text="Culinary Uses">Culinary Uses</cmsannotation> Cloves are a versatile spice used in both sweet and savory dishes. They are a staple in spice blends like garam masala and pumpkin pie spice. Cloves add depth and warmth to stews, curries, and marinades. They are also used to infuse flavor into beverages like mulled wine and chai tea. <cmsannotation type="cmsannotation" annotationid="Types of Cloves" comment="subhead" text="Types of Cloves"><keyword id="18595469" type="General" weightage="20" keywordseo="Types-of-cloves" source="Orion">Types of Cloves</keyword></cmsannotation> There are different types of cloves available, primarily differentiated by their origin. The most renowned varieties include Indonesian cloves (considered the best quality), Madagascar cloves, and Zanzibar cloves. Each variety has subtle flavor differences, with Indonesian cloves often being the most prized. <cmsannotation type="cmsannotation" annotationid="How to Buy and Store Cloves" comment="subhead" text="How to Buy and Store Cloves">How to Buy and Store Cloves</cmsannotation> When purchasing cloves, opt for whole buds rather than ground cloves, as they retain their flavor for longer. Look for buds that are plump, aromatic, and free from mold or discoloration. Store them in an airtight container in a cool, dark place to maintain their flavor and potency. <cmsannotation type="cmsannotation" annotationid="Precautions and Potential Side Effects" comment="subhead" text="Precautions and Potential Side Effects">Precautions and Potential Side Effects</cmsannotation> While cloves are generally safe when used in culinary amounts, excessive consumption might lead to adverse effects. Clove oil, in particular, should be used with caution, as it can be strong and may cause skin irritation or allergic reactions. Pregnant and breastfeeding women should consult a healthcare professional before using clove supplements or oil. <cmsannotation type="cmsannotation" annotationid="Frequently Asked Questions" comment="subhead" text="Frequently Asked Questions">Frequently Asked Questions</cmsannotation> 1. Can cloves help with bad breath? Yes, cloves' antimicrobial properties can help combat bacteria in the mouth, potentially reducing bad breath. 2. How can I use cloves for toothache relief? Applying a small amount of clove oil to a cotton ball and placing it on the affected area can provide temporary toothache relief. 3. Are cloves used in traditional medicine practices? Yes, cloves have been used in traditional medicine for their potential digestive, anti-inflammatory, and antimicrobial benefits. 4. Can cloves be used in desserts? Absolutely! Cloves add a warm and spicy flavor to desserts like apple pies, gingerbread, and spiced cookies. 5. Are there any interactions between cloves and medications? Cloves might interact with certain medications, especially anticoagulants and antiplatelet drugs. Consult your doctor if you're on medication and considering adding cloves to your diet or using clove supplements. Cloves are more than just a flavorful spice; they offer a range of potential health benefits rooted in their compounds and nutrients. With their aromatic allure and versatility in the kitchen, cloves continue to be a beloved addition to both traditional and modern culinary practices. As with any spice or supplement, moderation is key, and consulting a healthcare professional is advisable, especially if you're considering using cloves for medicinal purposes. Note: Note: The article is based on content generated by AI models like Bard and Chatgpt. SEE ALSO: <a href="https://www.businessinsider.in/science/health/food/webstories/sip-to-health-exploring-the-nutritional-wonders-of-orange-juice/slidelist/103206974.cms" data-type="tilCustomLink" target="_blank">Sip to health: Exploring the nutritional wonders of orange juice</a>

Cloves: Aromatic spice with culinary and health benefits

<keyword id="1594301" type="General" weightage="100" keywordseo="hing" source="Orion">Hing</keyword>, scientifically known as Ferula assa-foetida, is an aromatic resin derived from the roots of certain species of Ferula plants. Revered for centuries for its distinct flavor, potent aroma, and versatile applications, hing is an essential ingredient in Indian cuisine and traditional medicine. Beyond its culinary use, hing boasts a range of nutritional and health benefits, making it a staple in both kitchens and medicine cabinets. <cmsannotation type="cmsannotation" annotationid="What is Hing (Asafoetida)?" comment="subhead" text="What is Hing (Asafoetida)?">What is Hing (<keyword id="1298879" type="General" weightage="20" keywordseo="asafoetida" source="Orion">Asafoetida</keyword>)?</cmsannotation> Hing, also referred to as "asafoetida," is a gum-like resin obtained from the taproots of Ferula plants, native to Central Asia and the Middle East. This resin is extracted by making incisions in the living roots and then drying the exuded gum. Hing's pungent and sulfurous aroma mellows into a more palatable flavor when cooked, adding depth and complexity to various dishes. <cmsannotation type="cmsannotation" annotationid="Nutritional Value" comment="subhead" text="Nutritional Value">Nutritional Value</cmsannotation> While hing is not a significant source of macronutrients, it contains a range of volatile compounds that contribute to its unique taste and medicinal properties. These compounds include terpenes, sulfur-containing compounds, and various other phytochemicals that offer health benefits. <cmsannotation type="cmsannotation" annotationid="Health Benefits" comment="subhead" text="Health Benefits">Health Benefits</cmsannotation> Digestive Aid: Hing has been used traditionally to aid digestion and relieve flatulence. Its antispasmodic and carminative properties help alleviate stomach discomfort and promote smooth digestion. Anti-inflammatory: The anti-inflammatory compounds present in hing may provide relief from inflammatory conditions like rheumatoid arthritis and certain digestive disorders. Antimicrobial: Hing's antimicrobial properties make it valuable in fighting bacterial and fungal infections, potentially aiding in wound healing and preventing infections. Blood Pressure Regulation: Some studies suggest that hing may have blood pressure-lowering effects, contributing to cardiovascular health. <cmsannotation type="cmsannotation" annotationid="Culinary Uses" comment="subhead" text="Culinary Uses">Culinary Uses</cmsannotation> Hing is a prized ingredient in Indian cuisine, especially in vegetarian dishes where it serves as a substitute for the umami-rich flavor of garlic and onions. It's used sparingly due to its strong flavor. Hing is often added to lentil dishes, rice, pickles, and spice blends like garam masala to enhance their taste and aroma. <cmsannotation type="cmsannotation" annotationid="Types of Hing (Asafoetida)" comment="subhead" text="Types of Hing (Asafoetida)">Types of Hing (Asafoetida)</cmsannotation> Raw Hing: This is the purest form of hing and is sold in lumps or blocks. It requires additional processing before use. Compounded Hing: This form is mixed with a filler, like rice flour, and is milder in taste. It's more commonly available in stores. <cmsannotation type="cmsannotation" annotationid="How to Buy and Store Hing (Asafoetida)" comment="subhead" text="How to Buy and Store Hing (Asafoetida)">How to Buy and Store Hing (Asafoetida)</cmsannotation> When purchasing hing, opt for high-quality brands that provide detailed information about the origin and processing. Store hing in an airtight container away from direct sunlight and moisture to maintain its flavor and aroma. Medicinal Use for Stomach Hing's digestive properties make it a popular remedy for stomach-related issues. A pinch of hing mixed with water or ginger juice can help alleviate indigestion, bloating, and gas. <cmsannotation type="cmsannotation" annotationid="Precautions and Potential Side Effects" comment="subhead" text="Precautions and Potential Side Effects">Precautions and Potential Side Effects</cmsannotation> While hing offers numerous benefits, some individuals may be sensitive to its strong aroma and flavor. Pregnant women, nursing mothers, and those with certain medical conditions should consult a healthcare professional before using hing as a medicinal remedy. Overconsumption of hing can lead to adverse effects like headaches or nausea. <cmsannotation type="cmsannotation" annotationid="Frequently Asked Questions" comment="subhead" text="Frequently Asked Questions">Frequently Asked Questions</cmsannotation> 1. Is hing safe for pregnant women? Asafoetida, commonly known as hing, is generally considered safe for consumption during pregnancy when used in moderate amounts. However, it's important to consult a healthcare professional before incorporating it into your diet, as individual sensitivities can vary. Some women might experience discomfort or allergic reactions to hing, so it's advisable to exercise caution and seek medical advice. 2. Can hing be used as a replacement for garlic and onions in recipes? Hing can be used as a flavor enhancer and a substitute for garlic and onions, especially in dishes where these ingredients are used to impart a savory and umami taste. While hing doesn't replicate the exact flavor profile of garlic and onions, it can add depth and complexity to dishes without overpowering them. It's a valuable option for those who avoid garlic and onions due to dietary restrictions or personal preferences. 3. What are the different forms of hing available in the market? Hing is available in various forms to cater to different culinary needs: Powdered Hing: This is the most common form, where asafoetida resin is ground into a fine powder. It's easy to use and blends well into dishes. Solid Hing: Asafoetida resin is sold in solid chunks or blocks. These need to be crushed or grated before use and are known for their potent flavor. Compound Hing: This form is a mixture of powdered hing and other ingredients like rice flour or wheat flour. It's often milder and easier to handle than pure powdered hing. 4. How does hing contribute to digestive health? Hing has been traditionally used in Indian cuisine for its potential digestive benefits. It contains compounds like asaresinotannols and ferulic acid, which are believed to aid in digestion by stimulating the release of digestive enzymes. Additionally, hing has carminative properties that can help alleviate gas and bloating. However, individual responses may vary, and it's best to consume hing in moderation as part of a balanced diet to support digestive health. 5. Is hing used in international cuisines apart from Indian cooking? While hing is most commonly associated with Indian cuisine, it is also used in other international cuisines, particularly those influenced by Indian flavors. In Middle Eastern and Persian cooking, for example, hing is sometimes added to rice dishes or stews for its unique flavor. Additionally, hing has found its way into some vegetarian and vegan dishes around the world as a substitute for garlic and onions. Its pungent aroma and umami taste can add depth to a variety of dishes, making it a versatile ingredient beyond Indian cooking. Hing, or asafoetida, is a versatile and aromatic resin that brings depth and flavor to Indian cuisine while offering a range of potential health benefits. From its traditional use as a digestive aid to its culinary applications and antimicrobial properties, hing has earned its place not only in the kitchen but also in the realm of natural remedies. As with any ingredient, moderation and awareness of potential sensitivities are key to harnessing the benefits of this ancient spice. Note: The article is based on content generated by AI models like Bard and ChatGPT. <h3>SEE ALSO:</h3><a href="https://www.businessinsider.in/science/health/food/home-remedies-that-you-can-do-for-staying-safe-from-viral-fever/articleshow/102646924.cms" data-type="tilCustomLink" target="_blank">8 Effective home remedies to stay safe during ongoing flu/viral outbreak in India</a>

Hing (Asafoetida): Aromatic resin with culinary and medicinal charms

<ul class="summary-list"><li>Cardamom, which belongs to the ginger plant family, can be used in both sweet and savory dishes.</li><li>It has antibacterial properties and may lower blood sugar and boost oral, heart, and liver health. </li></ul>Cardamom, which comes from seed pods of the plant Elettaria cardamomum, is an <a href="https://www.businessinsider.com/why-green-cardamom-so-expensive-2021-10" target="_blank" rel="noopener">aromatic spice</a> that belongs to the same plant family as ginger. Commonly used in cuisines of India and the Middle East to enhance both sweet and savory dishes, it's also widely used in northern Europe and Russia as an ingredient in baked goods. <a href="https://www.thespruceeats.com/all-about-cardamom-995599" target="_blank" rel="noopener">Cardamom</a> whole pods, seeds, or ground powder lend a distinct floral aroma and taste to items like chai and coffee, rice and curries, and a variety of baked goods.Cardamom can certainly brighten up your recipes, but in addition to culinary uses, <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4060836/" target="_blank" rel="noopener">cardamom may also offer a variety of health benefits</a>, from freshening your breath to possibly killing cancer cells. Read on to learn more about seven key benefits of cardamom.<h2>1. It has antibacterial properties</h2>"The <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6152346/" target="_blank" rel="noopener">antibacterial properties</a> of cardamom are due to a chemical called eugenol. This chemical is responsible for the spicy smell of the seeds," <a href="https://thegymgoat.com/about-us/" target="_blank" rel="noopener">Reda Elmardi</a>, a registered dietician and owner of <a href="https://thegymgoat.com/" target="_blank" rel="noopener">The Gym Goat</a> says.A <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5502022/" target="_blank" rel="noopener">2017 study</a> suggests cardamom may have the ability to help control infections. The researchers tested cardamom essential oil on bacterial strains and found that it inhibited the growth of some common pathogens, including:<ul><li><a href="https://www.businessinsider.com/salmonella-2018-how-people-get-food-poisoning-2018-4" target="_blank" rel="noopener">Salmonella</a>, which causes about <a href="https://www.cdc.gov/salmonella/general/index.html" target="_blank" rel="noopener">1.35 million</a> foodborne illnesses per year.</li><li><a href="https://www.insider.com/guides/health/conditions-symptoms/staph-infection" target="_blank" rel="noopener">Staph</a>, another common foodborne bacterium that causes <a href="https://www.cdc.gov/foodborneburden/2011-foodborne-estimates.html" target="_blank" rel="noopener">about 240,000</a> illnesses per year.</li><li><a href="https://www.cdc.gov/fungal/diseases/candidiasis/index.html" target="_blank" rel="noopener">Candida</a>, the cause of many fungal infections.</li></ul><h2>2. It could lower blood sugar and inflammation </h2>One <a href="https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.9617" target="_blank" rel="noopener">2019 study explored whether cardamom could benefit diabetes treatment.</a> In the study, 83 people with type 2 diabetes took a 3 g cardamom supplement daily for 10 weeks. According to the results, cardamom reduced participants' <a href="https://medlineplus.gov/lab-tests/hemoglobin-a1c-hba1c-test/" target="_blank" rel="noopener">hemoglobin A1C</a> — a test of average blood sugar — and <a href="https://diabetesjournals.org/care/article/24/2/362/24056/Homeostasis-Model-Assessment-Is-a-Reliable" target="_blank" rel="noopener">Homa-IR</a> — a measurement of insulin resistance more than a placebo supplement of rusk powder.In another study from <a href="https://onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.8414" target="_blank" rel="noopener">2017,</a> eight weeks of cardamom supplementation reduced <a href="https://www.mayoclinic.org/tests-procedures/c-reactive-protein-test/about/pac-20385228" target="_blank" rel="noopener">CRP</a>, a marker of inflammation, for 40 women with <a href="https://www.insider.com/guides/health/conditions-symptoms/do-i-have-prediabetes" target="_blank" rel="noopener">prediabetes</a>.<h2>3. It can promote oral health</h2>Cardamom makes a great breath freshener, but it may provide additional benefits for your teeth and gums. One <a href="https://pubmed.ncbi.nlm.nih.gov/31430531/" target="_blank" rel="noopener">2020 study</a> tested cardamom fruit and seed extract in a lab. The results suggest cardamom may inhibit the growth of the bacteria that causes <a href="https://www.insider.com/gum-disease-health-problems-alzheimers-2019-1" target="_blank" rel="noopener">gingivitis</a>. Additionally, the results of a <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5502022/" target="_blank" rel="noopener">2017 study</a> that also tested cardamom in a lab suggest it may help eliminate<a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6615571/" target="_blank" rel="noopener"> Streptococcus mutans</a>, a major cause of <a href="https://www.insider.com/how-to-avoid-cavities-2018-7" target="_blank" rel="noopener">cavities</a>.<h2>4. It may improve liver health</h2>A <a href="https://nutritionandmetabolism.biomedcentral.com/articles/10.1186/s12986-018-0297-4" target="_blank" rel="noopener">small 2018 study</a> suggests cardamom may help reduce liver inflammation. In the study, 43 people with <a href="https://www.mayoclinic.org/diseases-conditions/nonalcoholic-fatty-liver-disease/symptoms-causes/syc-20354567" target="_blank" rel="noopener">nonalcoholic fatty liver disease</a> and a BMI of 25 or greater took two 500 mg capsules of cardamom with meals three times per day for three months. In that time, biomarkers of inflammation in the liver decreased and <a href="https://pubmed.ncbi.nlm.nih.gov/28808418/" target="_blank" rel="noopener">protective factors</a> increased, compared to a placebo group. Although this study focused on people who already had liver issues, the results highlight the possibility that cardamom may decrease inflammation and have an overall positive impact on liver health.<h2>5. It can boost heart health</h2>Cardamom may have benefits for multiple aspects of your <a href="https://www.insider.com/guides/health/conditions-symptoms/what-is-heart-disease" target="_blank" rel="noopener">cardiovascular system</a>.A <a href="https://pubmed.ncbi.nlm.nih.gov/31755188/" target="_blank" rel="noopener">review</a> of five studies found that cardamom supplementation appeared to have a significant effect in lowering levels of <a href="https://www.insider.com/guides/health/treatments/how-to-lower-triglycerides" target="_blank" rel="noopener">triglycerides</a> — a form of fat that can lead to plaque buildup in your blood vessels and raise your risk of <a href="https://www.insider.com/guides/health/conditions-symptoms/signs-of-heart-attack" target="_blank" rel="noopener">heart attack</a>, <a href="https://www.insider.com/guides/health/conditions-symptoms/what-is-a-stroke" target="_blank" rel="noopener">stroke</a>, or <a href="https://www.insider.com/guides/health/conditions-symptoms/what-is-heart-disease" target="_blank" rel="noopener">heart disease</a>.<a href="https://www.researchgate.net/publication/42973596_Blood_pressure_lowering_fibrinolysis_enhancing_and_antioxidant_activities_of_Cardamom_Elettaria_cardamomum" target="_blank" rel="noopener">Another small study</a> from 2009 found that 1/2 teaspoon per day for 12 weeks of cardamom significantly reduced blood pressure and increased <a href="https://www.insider.com/guides/health/diet-nutrition/what-are-antioxidants" target="_blank" rel="noopener">antioxidant status</a>, says <a href="https://vitaminandme.com/about/" target="_blank" rel="noopener">Jessica Houston</a>, a nutritional scientist and founder of <a href="http://www.vitaminandme.com" target="_blank" rel="noopener">VItamin and Me</a>. By the end of the study, the 20 participants' blood pressure, which started out at an average of 154/92 mm HG, had dropped to an average of 134/80 mm HG — much closer to a <a href="https://www.mayoclinic.org/diseases-conditions/high-blood-pressure/diagnosis-treatment/drc-20373417" target="_blank" rel="noopener">healthy blood pressure</a>, which is 120/80 mm HG.<h2>6. It may reduce nausea and vomiting during pregnancy </h2><a href="https://www.insider.com/guides/health/reproductive-health/pregnancy-nausea" target="_blank" rel="noopener">Nausea and vomiting</a> affect up to <a href="https://www.aafp.org/pubs/afp/issues/2014/0615/p965.html" target="_blank" rel="noopener">75%</a> of pregnant people — and cardamom may be able to provide some relief.A <a href="https://cmja.arakmu.ac.ir/browse.php?a_id=279&amp;sid=1&amp;slc_lang=en" target="_blank" rel="noopener">2015 study</a> divided 120 pregnant people with mild to moderate nausea and vomiting into two groups: One group took a placebo, and the other group took 500 mg of cardamom powder three times a day, half an hour before meals. The cardamom group had less intense feelings of nausea and less frequent vomiting compared to those taking a placebo.<h2>7. It could help fight cancer cells </h2>A number of studies suggest cardamom may be able to cause <a href="https://www.mskcc.org/news/what-apoptosis" target="_blank" rel="noopener">apoptosis</a>, or induce the death of cancer cells. These studies were all done in vitro — by testing cells in a lab — so their results can't be translated to humans. Note: Further research is needed to confirm these findings, but the studies cited below suggest cardamom may provide a <a href="https://pubmed.ncbi.nlm.nih.gov/20653562/" target="_blank" rel="noopener">promising avenue</a> of <a href="https://pubmed.ncbi.nlm.nih.gov/26194454/" target="_blank" rel="noopener">future cancer research</a>.Researchers have found that cardamom appears to suppress growth and cause apoptosis in the following types of cancer cells in a lab:<ul><li><a href="https://pubmed.ncbi.nlm.nih.gov/26194454/" target="_blank" rel="noopener">Oral squamous cell carcinoma</a></li><li><a href="https://pubmed.ncbi.nlm.nih.gov/34968666/" target="_blank" rel="noopener">Lung cancer</a></li><li><a href="https://pubmed.ncbi.nlm.nih.gov/26051719/" target="_blank" rel="noopener">Myeloma</a></li><li><a href="https://pubmed.ncbi.nlm.nih.gov/33723134/" target="_blank" rel="noopener">Skin cancer</a></li></ul>Cardamom may also be able to target cells that play a role in making some <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4808032/" target="_blank" rel="noopener">breast</a> and <a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6004643/" target="_blank" rel="noopener">colon cancers</a> resistant to chemotherapy.<h2>How to use cardamom</h2>"As with any nutrient, a food-first approach is important and adequate for most people," Houston says. Cardamom supplements seem to be generally safe for most people, but in very rare cases they may cause <a href="https://pubmed.ncbi.nlm.nih.gov/29214141/" target="_blank" rel="noopener">anaphylaxis</a> — a potentially life-threatening allergic reactionThe Food and Drug Administration (FDA) hasn't approved cardamom to treat any condition, so currently, there's no recommended dosage. However, between 1.5 and 6 grams (g) per day was the range of supplementation used in the human studies mentioned above.If you'd like to add more cardamom to your cooking, Elmardi says you can add the pods to any kind of tea or use it when making soups. Some other great ways to use cardamom include:<ul><li>Sprinkling ground cardamom into your oatmeal.</li><li>Adding ground cardamom as a spice to quick breads, muffins, and <a href="https://www.insider.com/i-recreated-swedens-famous-cardamom-buns-in-my-brooklyn-kitchen-2020-8" target="_blank" rel="noopener">other baked goods</a>.</li><li>Sprinkling ground cardamom into your coffee grounds, or infusing coffee or <a href="https://www.insider.com/guides/kitchen/chai-tea" target="_blank" rel="noopener">chai</a> with cardamom pods.</li><li>Add smashed cardamom pods to rice or lentils as they cook.</li><li>Use spice blends featuring cardamom, like <a href="https://www.thekitchn.com/inside-the-spice-cabinet-garam-masala-13809" target="_blank" rel="noopener">garam masala</a>, in your savory dishes. </li></ul><h2>Insider's takeaway</h2>Cardamom is a spice with a variety of culinary uses. Not only can it spice up your favorite dishes, it may also provide a number of health benefits. Experts continue to study cardamom's potential benefits, but in the meantime this spice can make a great addition to your cupboard.

7 research-backed benefits of cardamom and how to use this versatile spice more often

<ul class="summary-list"><li>Humans have cultivated potatoes since 8,000 B.C.</li><li>Easy to grow in most climates, potatoes have been incorporated into the cusines of many cultures.</li><li>Seaweed shaker fries are sold at McDonalds in Singapore, but they're often made at home, too.</li></ul>Humans have been cultivating potatoes for 10,000 years. Beginning in South America in 8000 BC, potatoes have taken root in almost every culture on the planet. A super-versatile vegetable, potatoes can be found in Belgium's salty, crispy fries; Indonesia's sweet and spicy sambal goreng kentang; and Ecuador's fluffy, cheesy llapingacho. Let's take a look at the crunchiest, cheesiest, and most delicious potato recipes from 28 countries around the world. Chorrillana is quintessential pub food: crispy, salty fries topped with sweet caramelized onions, meat like grilled steak, and a perfectly fried egg. Lore has it that fries were invented in Belgium in 1680 when a river froze over, making it impossible to fish, and innovative cooks fried potatoes instead. Today, chip shops in Belgium serve thick-cut fries, crisp and crunchy on the outside, plump and soft on the inside, with a slew of savory sauces. Llapingacho are potato pancakes spiced with onions, cumin, and achiote, which has a peppery flavor and turns the whole dish orange, then stuffed with queso fresco. The pancake is panfried until golden brown with an ultra-crispy exterior and a creamy, smooth interior. Crash hot potatoes are a cross between smashed and loaded potatoes. Whole potatoes are boiled, then smushed until flat, dressed with fresh herbs and grated cheese, then baked until crispy all around. Dum aloo means "steam-cooked potatoes," though the dish is way more complex than that name suggests. An aromatic blend of onions, tomatoes, ginger, chili, coriander, and other herbs and spices are blended with yogurt and left to simmer until it becomes thick and creamy. Potatoes are cooked in the masala to soak up all that flavor. Potato kibbeh can be made a bunch of different ways. It's one of those recipes grandmas love to pass down. But at its heart, potato kibbeh is a mix of mashed potatoes and bulgur wheat filled with ingredients like mincemeat, dried fruit, nuts, and caramelized onions. Potato kibbeh can be layered and baked or rolled into a football shape and deep-fried. Batatas a murro means "punched potatoes," which alludes to the look of this smashed-potato dish. Potatoes are boiled, then lightly smashed and mixed with garlic, herbs, and caramelized onions, then smothered with cheese and baked until bubbling and golden brown. Poutine has been a signature French Canadian dish since the 1950s, and today you can find it at dive bars, fast-food chains, and even fine-dining restaurants. Potatoes are fresh-cut and deep-fried, then topped with brown gravy and melty cheese curds. Kumpir is a super-popular Turkish street food. A baked potato hot out the oven is sliced open and mixed with butter and cheese until the inside is creamy, then topped with things like sliced beets, sausage or bacon, pickled cabbage, or even more cheese. Khabizgina is a delicious, cheesy, stringy pull-apart bread. Mashed potatoes are mixed with cheese and butter and encased in a yeasted dough. After it's baked, the bread is coated with even more butter and served piping hot. Curry potatoes are the perfect, slightly spicy side to grilled poultry, fish, or beef. Potatoes are cooked down with ingredients like tomato paste, cayenne, thyme, coriander, and turmeric, which turns the whole dish a bright yellow. The light and fluffy potatoes are bright and aromatic, with a light kick. It's up for debate whether potato chips were actually invented in the States, but one thing is clear: Americans love chips more than any country in the world. With classic American flavors like barbecue, sour cream and onion, and ranch, there's a chip flavor for every single occasion. Pakora are vegetables or other mains dredged through a batter of gram and rice flour with bold spices like chili, ginger, cardamom, and turmeric, then deep-fried. Aloo, or potato, pakora only takes about 20 minutes to make, which works out, because once you try this deep-fried fritter, you won't be able to stop. Papa rellena translates to "stuffed potato." A potato-based dough is filled with beef, onions, eggs, olives, and some traditional herbs and spices, then rolled into a ball, dredged through flour, and deep-fried. The crisp but light exterior gives way to a savory, meaty stuffing for the perfect portable app. Batata harra literally means "spicy potatoes" in Arabic. Fried or roasted potatoes are tossed in a spicy, tangy marinade of herbs and spices like coriander and turmeric and as much red chili as your taste buds can take. It can be served plain or in a pita with tomatoes, pickles, and fresh parsley. Perkedel are a take on the Dutch meatball, but even better. Ground beef is mashed together with potatoes and shallots, dredged through egg, and deep-fried. These fritters can be found anywhere from street vendors all the way up to fine-dining restaurants. There are countless types of potato salad, from cold and mayo-based to room temperature with vinegar. But in Germany, where it's thought to have been invented, the dish is served warm with potatoes dressed in vinegar, sugar, onion, and fresh herbs for a perfect blend of sour, sweet, and savory. Stamppot is one of the oldest staple dishes in the Netherlands. It's a heavy dish consisting of mashed potatoes mixed with a vegetable, most commonly incorporating kale long before kale was trendy or even bitter endives. It's finished off with crisp, caramelized smoked-sausage slices. Gromperekichelcher are savory potato fritters. Grated yellow potato, shallots, garlic, and fresh parsley are held together with flour and eggs, then rolled into a ball and smashed into a pancake before they're deep-fried. They're often served as a side dish but are perfect as a snack all on their own with a little apple compote. In the Kenyan tribe Kikuyu, irio just means "food" but often refers to this go-to simple yet tasty comfort dish. Corn and peas are mixed into mashed potatoes until they turn green and yellow. The final dish is crispy and slightly sweet and typically served with grilled goat or beef. Pudding and souse is a go-to lunch on Saturday afternoons in Barbados. For the pudding, grated sweet potatoes are mixed with thyme, marjoram, and Scotch bonnets, then steamed until tender and aromatic. It's paired with souse, which are pickled pork trimmings. Hasselback potatoes were invented in Sweden in the 1950s and have since become a staple pub snack around the globe. A potato is sliced thin, almost, but not quite, all the way through, until it looks like an accordion, then doused with butter or olive oil, salt, and pepper and a little garlic and roasted until crispy on the outside and smooth and creamy on the inside. Gratin Dauphinois is a centuries-old rich and creamy side dish. Thinly sliced potatoes are mixed with heavy cream and spices like nutmeg, then topped with sharp cheese and baked until the potatoes are soft under a blanket of dark brown and crispy burnt cheese. A Spanish omelet, or tortilla Española, isn't the thin, folded egg dish you're likely picturing. Instead, sliced potatoes and a little onion are mixed into whisked eggs, poured into a deep frying pan, and cooked on each side until crispy on the outside and plush on the inside. Served hot or cold, the dish is a favorite for anything from barbecues to picnics. Aloo paratha starts with mashed potatoes that are flavored with spices like ginger, red chili powder, chaat masala, and garam masala for a spicy kick. The potato's encased in whole-wheat dough, then cooked in a tandoori oven until the bread is bubbled and blackened. Despite the name, tattie scones aren't baked goods. Instead, they're a soft and fluffy addition to a full Scottish breakfast. Mashed potatoes are mixed with butter, flour, and a pinch of salt until a thick dough forms, then rolled thin and sliced before the scones are panfried until golden brown and piping hot. Seaweed Shaker Fries are sold at McDonald's in Singapore, but they're often made at home these days too. Matchstick fries are tossed in a sweet and salty coating of chili flakes, sesame seeds, garlic, and nori flakes. Served as a side dish for breakfast or dinner, rösti is so simple almost anyone can make it. Grated potatoes are mixed with a generous helping of butter, then smushed flat into a disc shape. The fritter is baked until crisp on all sides and served with a little more butter and some fresh herbs. So, which potato dish do you want to try? Are there any we missed? Let us know in the comments below.

28 Ways Potatoes Are Eaten Around the World

<ul class="summary-list"><li>Crispy, savory, <keyword id="1300827" type="PERSON" weightage="60" keywordseo="fried-chicken">fried chicken</keyword> is enjoyed <keyword id="46661" type="ENTERTAINMENT" weightage="60" keywordseo="Around-the-world">around the world</keyword>, and every country has a different spin on the dish.</li><li>In China, Chongqing <keyword id="62613" type="CITY" weightage="60" keywordseo="Chicken">chicken</keyword> includes pieces of wok-fried chicken with ginger, onions, and chilis. </li><li>In Senegal, the beloved yassa poulet takes more than a day to prepare.</li></ul>There's nothing quite like sinking your teeth into crispy, crunchy chicken, which might be why chicken dunked into hot oil until golden brown is a go-to comfort <keyword id="6181" type="COMPANY" weightage="100" keywordseo="Food">food</keyword> across the planet. From hot chicken in Nashville, Tennessee, to Senegal's yassa poulet, we're taking a look at <keyword id="971658" type="PERSON" weightage="60" keywordseo="fried">fried</keyword> chicken around the world.IndiaChicken lollipops serve as the perfect hors d'oeuvre. A chicken drumette is frenched, allowing the bone to serve as a little handle, before it's marinated in yogurt blended with spices like garam masala, which incorporates mace, coriander seeds, cumin seeds, and cardamom Then the wing is fried in earthy palm oil. This extra-spicy chicken is served with Szechuan sauce on the side to amp up the heat even more.CroatiaTo make Pohani V, a chicken breast is sliced to look like the letter V in homage to the Croatian city from which it hails: Virovitica. The breaded, then fried chicken is served with sour cream blended with grated horseradish for a punch of flavor.ChinaBright red and packed with chili peppers, Chongqing chicken starts with diced bits of chicken that are wok-fried twice to ensure a crunchy pop with each bite. The dish is packed with stir-fried Szechuan peppercorns, which are known for their tingly numbing sensation, and combined with aromatics like ginger, green onion, and dried chilies for a bite that will literally set your mouth ablaze.SenegalYassa poulet takes more than a day to prepare, but this dish is well worth it. Chicken is marinated for up to 24 hours in peanut oil, lemon juice, and cider vinegar, along with a mountain of onions, some mustard, and other spices. The chicken is pan-fried until crispy and golden, before it is left to cook down in that flavorful marinade until it's juicy and tender. This tangy, spicy chicken is served over a bed of white rice for a hearty meal.MexicoCemita poblana is a hefty, fried chicken torta. Thin chicken cutlets are battered, fried, and topped with chipotle sauce, crunchy lettuce and onion, fresh oregano or papalo, creamy avocado, stringy Oaxacan cheese and sandwiched between a sesame seed bun.EnglandRanked one the top takeaways among the Brits, chicken parmo starts with breaded and fried chicken that's smothered with a rich and creamy bechamel, then topped with cheese and popped into the oven for a cheesy, melty bite. An ideal drunk food, it's served with some chips on the side to sop up all that leftover sauce.TaiwanIt's hard to imagine a world before popcorn chicken was invented in Taiwan in the late '70s. Cutting the chicken into bite-sized pieces ensures every single bite is crisp yet tender, and the soy sauce, ginger, and Chinese five-spice incorporated into the tempura batter adds a fresh, aromatic pop of flavor.United StatesLore amongst the people of Nashville, Tennessee, is that hot fried chicken was created by accident at their beloved Prince's Hot Chicken. But nowadays, there are versions of the dish served all over the country. Dipped in buttermilk, then dredged in flour for extra crispy skin, the chicken gets its unique spice after it's fried, when it's dipped in oil blended with cayenne and Habanero, then dusted with more spicy seasoning to light your taste buds on fire. Traditionally, it's served on a thick slice of white bread to soak up some of that heat.GermanyWiener backhendl dates back to the 18th century, when it was served to the Austrian elite, but these days the chicken strips serve as the perfect Oktoberfest snack. Instead of flour, wiener backhendl uses bread crumbs for an audibly crunchier bite, and is served with fresh parsley and a squeeze of lemon for a refreshing finish.JapanKatsu refers to the way a meat is prepared - covered in panko and deep-fried. Tori katsu starts with butterflied chicken thighs that, once fried, are placed between two fluffy slices of Japanese milk bread, crust off, that are lightly spread with kewpie mayo.IndonesiaIndonesians are likely to argue over whose mom makes the best sayap ayam goreng., since it's said each family has their own secret recipe for this fried chicken. Sayap means wings, which are marinated in a blend of flavorful aromatics like tamarind, garlic, turmeric, lemongrass, and shallots, then fried in fragrant coconut oil. Because there's no breading, the skin stays extra crackly. Fried rice is served on the side to complete the meal.UkraineChicken Kiev starts with a chicken breast that's pounded flat, then rolled and stuffed with garlic-and-herb compound butter, followed by a generous coating of bread crumbs and a dip in the fryer. The finished dish is crispy on the outside and juicy and creamy on the inside, and it oozes butter onto the plate when cut open. It's often served with a side of mashed potatoes and green veg.Dominican RepublicPollo frito is so popular in the DR, it's also become a staple of many fast food chains. The chicken is marinated in a brine of bay leaves, lemon, oregano, parsley, and garlic, then lightly dusted in flour and deep-fried. It's served with a squeeze of fresh lime and a side of fried plantains.JamaicaJamaican food is known for its spice and flavor, and Jamaican fried chicken is no exception. Butchered whole chickens are marinated in a mix of thyme, all spice, scotch bonnets, and nutmeg for an herbaceous flavor that packs serious heat. The chicken can be breaded before frying depending on preference, but whicheverwhatever way you try it, you're in for a treat.SingaporeHar cheong gai are breaded chicken wings with a tangy flavor and sharp aroma. The batter incorporates flour, corn starch, and baking soda to ensure a fluffier coating, then combines with ingredients like pungent, savory shrimp paste, briny oyster sauce, sweet plum wine, and sesame oil to create a batter that will tingle all your taste buds from top to bottom. Once coated, the chicken wings are fried in ultra hot peanut oil to keep the breading perfectly crunchy. For a little extra flavor, it's served with a side of sweet chili sauce.BrazilFrango à passarinho are chicken wings, but it's their flavor that makes them stand out from the pack. Marinated in bright, tropical flavors like lime, parsley, and sweet paprika, the chicken is breaded in both flour and cornmeal for an extra layer of crunch.NigeriaPeppered chicken is a go to party snack in Nigeria. Drumettes are marinated in ata din din, a sauce full of traditional herbs and spices like thyme, ginger, and scotch bonnets, along with stewed tomatoes for a sweet and spicy sauce. The chicken is fried until crispy, then served with even more of that spicy marinade.South KoreaThe defining characteristic of Korean fried chicken is the ultra-crispy skin resulting from not one, but two trips into the fryer. Yangnyeom literally means "seasoned" in Korean, and boy, is this chicken flavorful. The glaze uses garlic, ginger, gochujang, and honey to create the perfect sticky, sweet, and spicy combination.ItalyIn Italy, to milanese is to take a thin cut of meat, dredge it through eggs then bread crumbs and fry it until crispy on all sides. Often served with a side salad, the very best parts of pollo alla milanese are the ultra crispy, chewy bits on the ends.Puerto RicoChicharron refers to crunchy fried pork rinds, so you know chicharrones de pollo are extra crispy. The whole bird is chopped into bite size pieces, skin on, before it's marinated and tossed in corn flour. In Puerto Rico, this quintessential comfort food is beloved for its extra crisp and juicy bite.AustriaA thin slice of breaded, fried meat, schnitzel can come in many forms, but chicken schnitzel is one of the favorites amongts Austrians. The extra crispy yet airy crust comes from a blend of flour and bread crumbs that's lightly seasoned with salt and pepper. Served with fresh parsley and lemon slices, schnitzel typically comes with a side of fries.

Here's how fried chicken is eaten around the world

<div class="KonaFilter image-container display-table float_right"><div><div class="image on-image"></div></div></div>"Curry" as we know it is an Americanized-knock off of Indian food.What we think of as "curry" are dishes that have been cooked with curry powder, typically with pre-mixed flavors of turmeric, ginger, chillies, and coriander, among others.But these dishes would be almost unrecognizable in India, which uses much more diverse blends of spices (masalas) in its dishes, all individually prepared and added as you cook so that the mixture is unique and varying depending on the region and sometimes by specific kitchen.Put simply, "curry" is a <a href="http://articles.chicagotribune.com/1989-06-04/features/8902060491_1_curry-authentic-indian-cuisine-coriander">massive oversimplification of Indian cuisine</a>. We can thank the British for what we think of as "curry." They coined the term back when Imperialism was still strong, and it most likely stems from the dish "kari," which is a type of spicy gravy Indian dish with sauce ladled over meats. For example, "Kozhi Kari" roughly translates as chicken with gravy.But in India, not all "karis" are called "kari." "In North India, the rich, sauce-heavy dishes we might call 'curries' go by many different names," Laura Siciliano-Rosen, the co-founder of <a href="http://eatyourworld.com/">Eat Your World</a>, explained to Business Insider. "Butter chicken, kadhai paneer, mutton korma, saag chicken, and so on."<div class="KonaFilter image-container display-table"><div><div class="image on-image"></div></div></div>And each of these dishes will have a unique blend of spices and bold flavors all their own. Plus, Siciliano-Rosen added that while Americans often add rice to soak up the space in their curry, in India it's much more common to use bread, <a href="http://www.businessinsider.com/authentic-indian-dishes-to-try-2015-3">especially roti or chapoti</a>.So if you want to try and make authentic Indian kari, <a href="http://www.chicagonow.com/chicagoan-as-apple-pie/2012/06/deconstructing-curry-curry-powder-versus-curry/">a few of the key spices</a> to have on hand are turmeric, garam masala, cumin seeds, coriander power, cinnamon, red chili or cayenne powder, cardamom, ginger, garlic, and mustard seeds. Don't be afraid to branch out and experiment. And if you want to order authentically Indian dishes the next time you're at a restaurant, stick to dishes without "curry" in the name and look for palak paneer, saag chicken, or mutton korma. Order a side of roti and dip it in your extra sauce.That doesn't mean you can't use your curry powder when you're cooking - it's delicious in salad dressings and some soups - just realize that it's not an authentic part of Indian cuisine. <div class="margin-top"> <h3>NOW WATCH: <a href="http://www.businessinsider.com/rival-armed-gangs-fighting-in-china-video-2015-2">Watch 2 armed gangs fight on a busy road in China</a></h3> <div> <div> <div class="ooyala-video-player" data-video-autoplay="false" data-video-id="RwcGo2czoKLZhcKYJSFEeU8bohrjYxgg" data-player-variable="ooyalapopvideo" id="ooyalaplayer_popvideo" style="width:1280px;height:720px"></div> </div> </div> </div>

No, the curry you're eating is not authentically Indian

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This past Sunday, on a pier on Manhattan's West Side Highway, the so called "Woodstock of Edible Animals" celebrated its tenth year. Founded by food writer Josh Ozersky and presented by Creekstone Farms, <a href="http://meatopia.org/">Meatopia</a> (which is perfectly named) is a celebration of all things carnivorous.
More than 30 restaurants and chefs from all over the US came to cook, assemble, and handout unique and delicious dishes, all heavily featuring a wide variety of animal meat and flesh. Mmmmmm. 
With tickets starting at $200, the event was truly for the die-hard meat eater. But boy, were they in for a treat. Everyone had a great time, getting their money's worth of meat and beer, and dancing surprisingly enthusiastically to the DJ spinning wedding jams.
I was lucky enough to score a press pass and figured this was an event I couldn't pass up. It lived up to the hype and then some, and while I am absolutely no food critic or expert, here are some of the tastiest and strangest meat dishes I've had in a long time.
<h3>Garam Masala Quail, Orange Marmalade, Cultured Butter, Pickled Squash and Quinoa Salad, from Chef Francis Derby, The Cannibal, NYC</h3>
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The verdict: I didn't think I'd be eating quail today, let alone twice (see below). Basically, it tasted like a smaller, pinker chicken with more tiny bones. The quinoa salad was delicious, though.
<h3>Morcilla y Callos: Tripe and Yellow-eyed Pea Stew with Blood Sausage, from Chef Jamie Bissonnette, Toro, NYC</h3>
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The verdict: This is the kind of meal I would want to eat if I was coming down with some mild black plague, stuck inside my cabin on a snowy day on some tundra, while my eight red-faced children played with wooden toys and sang folk songs by the fire. It was hardy, smokey, and really good. 
<h3>Wood-Grilled Spitted Quail "Spiedini," Fall Bean Ragout, from Chef Michael White, Altamarea Group, NYC</h3>
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The verdict: More quail. I now consider myself a quail connoisseur. This meat was a bit more tender and juicy, and was definitely easier to eat than my previous experience. The vegetables were good, too. I think it was a bit dainty for some of the carnivores around me, but I liked it. Plus, I got a free pointed wooden stick to fight through the lines that were forming.
<h3>Pomegranate-Marinated Beef Heart, Anson Mills Grits, from Chef Richard Brown, New York Hilton Midtown, NYC</h3>
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The verdict: Before eating this, I was already feeling a bit full and was worried that I might have to bow out of my odyssey of meat. Then I ate some beef heart. Now that I had the power and stamina of a full grown steer, I felt like I could tackle the rest of the offerings with even more zeal. This dish was actually quite light and tender and the beef heart had an interesting texture, soft but not gross.
<h3>Root beer and Tabasco-Glazed Lamb Ribs, from Chef Tim Rattray, The Granary, San Antonio, Texas</h3>
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The verdict: Ah, here's what I came for - some good old fashioned ribs, glazed with things you can buy at a gas station and served to me with a pickle spear. Though I can't say I really tasted the root beer and Tabasco, the meat was tender and delicious and I enjoyed getting my hands messy, a rite of passage I was expecting from Meatopia.
<h3>Chirashi: Japanese-Style Marinated Creekstone Ribeye Tartare, Japanese Rice &amp; Pickles, from Chef Harold Moore, Commerce NYC</h3>
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The verdict: You may not believe it from my previous review, but this refined, elegant bite was my favorite of the day. Call me an aesthete, but this gorgeous bite had refreshing Asian flavors and light textures that were a pretty welcome respite from all of the grease-soaked cow parts piling up in my stomach.
<h3>Dr. Brown's Cream-Soda Brined Smoked Short Rib Pastrami with Homemade Rye, Vegetable Pickles, and Mustard Horseradish Sauce, Kale Slaw, from Chef Alex Lee, Glen Oaks Country Club , Old Westbury, NY</h3>
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The verdict: OK, this sandwich ruled. The pastrami was some of the best I've ever had and the mustard horseradish sauce was perfect. If this sandwich is available at the Glen Oaks Country Club all the time, I might just have to take up golf.
<h3>Smoked Pork Cheeks with Coriander Chutney and Apple Achar, from Chef Hugh Mangum, Mighty Quinn's Barbeque NYC</h3>
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The verdict: Coming off my previous pastrami high, I crashed and burned into this thing. Apologies to Chef Hugh and Mighty Quinn, but this was my least favorite dish of the day. Beef cheeks, which I've never had and doubt if I ever will again, are sort of slimy and mushy and the green sauce tasted like thick, bitter beer. The apples were pickled, which I'm not sure apples ever should be, and the little cracker thing tasted like someone has left a church communion wafer in the toaster too long. I dropped most of this in the garbage can.
<h3>New England Charcuterie Wood-Smoked, Wood-Grilled "Butcher Bacon," New England Charcuterie Sampler, from Chef Josh Smith, Moody's Delicatessen &amp; Provisions Waltham, MA</h3>
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The verdict: Oh, pork belly, you frustrating prince. You taste so delicious, yet as I eat even just one bite of you, I can feel my face growing pudgy, my stomach doubling, and my butt yearning for the couch. This spread, a very carnivoresque version of a charcuterie, was delicious and also included some sausage and sliced meats, as well.
<h3>Prosciutto and Cherry Ice Cream, from Sam Mason, Mohan Kumar, and Holiday Kumar of OddFellows Ice Cream Co., NYC</h3>
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The verdict: To round out my afternoon of pure indulgence, I headed to the Odd Fellow's table, where they were serving up Prosciutto and Cherry Ice Cream, salt optional. Imagine vanilla ice cream with a few pieces of prosciutto laid on top, and you pretty much know what this tastes like. It was not bad at all, as both elements were tasty, but the flavors didn't create much fireworks when mixed together. 
<h3>Overall, I had a fantastic time at Meatopia. As I waddled home, full of various and intriguing bits of meat, I remembered how much I like my job. I'll be back next year, Meatopia, if you'll have me.</h3>
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