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Chyawanprash is a healthy combination of plants and spices and has been an Ayurvedic dietary supplement for over 2500 years. The basis for Chyawanprash is the Amla fruit, a kind of Indian gooseberry. It strengthens the immune system, prevents colds and other immune system dependent diseases and cleanses the body from the inside.
Eaglobe’s dried tofu sheets are made from the soy milk husk, which is a byproduct of the tofu manufacturing process. When soy milk is gently heated in a shallow, open pan, a creamy yellow film (called yuba) gradually forms. Yuba is rich in protein and many nutrients necessary for health, such as unsaturated fatty acids, calcium, phosphorus and B vitamins. The tofu sheets can be soaked in cold water until tender before slicing and adding to the dish during the cooking process.
Eaglobe’s dried tofu sticks are made from the soy milk husk, which is a byproduct of the tofu manufacturing process. When soy milk is gently heated in a shallow, open pan, a creamy yellow film (called yuba) gradually forms. Yuba is rich in protein and many nutrients necessary for health, such as unsaturated fatty acids, calcium, phosphorus and B vitamins. The tofu sticks can be soaked in cold water until tender before slicing and adding to the dish during the cooking process.
Agar agar is a vegan gelling agent that can be used instead of animal gelatine. It is obtained from dried algae that are processed into powder. Agar Agar has been used in Japanese cuisine since the 17th century, for example as a thickening agent in soups or as a gelling agent in desserts and ice cream.
Sichuan pepper is considered less spicy, but tingling and slightly sour in taste. It is an essential and typical ingredient of Chinese, Japanese, Indonesian and Indian cuisine and goes well with numerous recipes.
The chickpea plays an important role in Indian and oriental cuisine because it absorbs spice aromas particularly well and harmonises with many ingredients. The nutty-buttery aroma gives dishes the typically exotic note. After cooking, the chickpeas are wonderfully soft and fluffy. When pureed, it becomes irresistibly creamy and can be processed into hummus or falafel. This versatile legume also impresses with its high fiber, protein and calcium content.
Sona Masoori rice is a well-known rice variety from the southern Indian regions of Andhra Pradesh and Karnataka. It is a medium-grain fragrant rice that is light and contains little starch. Sona Masoori is used in traditional dishes such as pongal, biryani, idlis and in the form of fried rice. Grown without additives, pesticides or preservatives, this rice from Ecolife is naturally aromatic and very versatile.
The chickpea plays an important role in Indian and Oriental cuisine, as it absorbs spicy aromas particularly well and goes well with many ingredients. The nutty-buttery aroma gives dishes that typically exotic note. After cooking, the chickpea is wonderfully soft and fluffy. Pureed it becomes irresistibly creamy and can be processed into hummus or falafel. This versatile ingredient also impresses with its high content of fiber, protein and calcium.
The parboiled rice from Ecolife is characterized by a loose, grainy texture. Due to its good cooking properties and a relatively short cooking time, this long grain rice is suitable for many dishes. It also contains important nutrients, because the parboiling process ensures that up to 80 percent of the nutrients are retained in the rice grain.
Dal is probably the most popular vegetarian dish in India and is characterized by the typical red lentils. The fine, nutty flavour of this lentil variety brings that special note to the dish. Red lentils also go well with salads and soups as well as fish, meat and vegetable dishes. The red lentil, which gets its typical colour from peeling, also adds colour to the dish. It is considered particularly easy to digest and can be prepared quickly.
About the product
This white basmati rice from Ecolife is a quality grain that is grown high on the rural farms of the Himalayas. The rice is nourished by organic soil, glacier water and an ideal climate. It is tender and long-grained with the pleasant texture and buttery taste that is characteristic for the finest basmati rice. The rice can be eaten as a side dish or used in pilaf, salad or pan recipes.
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