7 Health Benefits of Black Pepper You Wished To Have Known Earlier?

The word black pepper derives from Sanskrit word ‘pippali’ and is known as black gold. It has one of the longest histories as a sought after spice. It gives flavours to dishes and acts as a preservative and adds heat to a dish. Black pepper offers various health benefits in addition to its flavour-enhancing properties.

The piper nigrum is a native tropical forest of the Malabar Coast in southwest India, especially in the regions of Kerala,  Goa and Karnataka. This spice is a dried unripe fruit called the peppercorn of the trailing vine plant and has various colourations depending on when it is harvested. To get black pepper, the person needs to ripe peppercorns and leave them to dry until they turn black.

Benefits of Black Pepper:

The next time you relegate black pepper to the back of your shelf, then thinks twice. The spice holds more benefits than you would imagine. While pepper originally belongs to South India and it is grown in other tropical countries as well. In ancient Greece, it was also used as currency. After several years, it became pivotal across the world.

Sunrise Black Pepper, while used in cooking and garnishing in several dishes, also comes with many health benefits.

  • Boosts the absorption of nutrients

    Black pepper helps to increase the absorption of necessary nutrients like selenium and calcium and also helps to increase essential plant compounds which are found in tea and turmeric. Black pepper is also a source of several nutrients and minerals such as Vitamin C, Vitamin K, Vitamin E, Riboflavin etc. It also has antioxidants, essential oil and other phenolic compounds.

  • Helps prevent Constipation

    If you have less than 3 stools a week, then you may besuffering from constipation. But this problem can be solved by adding some pepper to your food daily. Thus black pepper protects you from colon cancer, constipation, diarrhoea and another type of bacterial diseases. But excessive consumption can be harmful to you. Thus, make sure you add a pinch of it to your daily food.

  • Good for your Hair

    To treat dandruff, black pepper is said to be good. All you need to do is add some crushed black pepper with some curd, add it to your scalp,and let it dry for a minimum of 30 minutes. But make sure, do not to use excess black pepper as this can result in the burning of your scalp and make sure you do not use shampoo for the next 24 hours after applying black pepper. You can also add lime to the crushed black pepper, apply it to your scalp, and then wash it after 30 minutes. This will make your hair smooth and shiny.

  • Treats Depression

    Depression is said as one of the most common problems faced by most people worldwide, and this can lead to other health issues. Thus, raw black pepper can be given to depressed people to chew, which will change the person’s mood. It is said that chewing raw black pepper can release mood-inducing chemicals to the brain that will keep your brain calm and soothing all the time. But this must not be done in excess as there can be adverse consequences for the same.

  • Treat Respiratory Diseases.

    Cold and cough can be said as normal respiratory problems, which can be cured by consuming black pepper. You need to add a pinch of black pepper to some green tea and you will see the difference. This has no side effects. During winter, adding a little bit of pepper to all your dishes can help you to stay healthy and prevent yourself from several diseases. If you mix black pepper with some honey, then it can help you to prevent chest congestion.

  • Detoxifies your body.

    This spice helps you to sweat and urinate a lot, and by this, you discharge all toxins from your body. Sweating and urinating is a good sign which helps your body to function well. Some people believe that black pepper can be only consumed and it will lose weight. But you may be wrong as if you only concentrate on consuming then follow some simple exercise walking or jogging along-side.

  • Reduces joint pain.

    If you are suffering from joint pain, you don’t need to be worried as black pepper has medical properties that will help you solve the problem. It also helps in preventing gout. It is also helpful for people who are suffering from joint or spinal pain. Black pepper is the most powerful impact when the person with a cold and cough consume it.

    Black pepper is an antioxidant that provides anti-inflammatory and antimicrobial effects, among other health benefits. It may also boost brain function and increase levels of cholesterol.

Garam Masala: Its Special Touch Transforms Dishes to the Next Level

Indian meat dishes or vegetables often require Garam masala for seasoning. In the northern part of India, Garam masala is found in powder form but in the southern part of India, garam masala is found as a paste with coconut milk, water or vinegar. Garam masala is sometimes used on its own, but it can be mixed or used with other seasonings. By using the Sunrise Garam Masala blend you can make your curries more delicious.

What is Garam Masala?

Garam Masala is a mixture of ground spices that is used extensively in Indian cuisines. The spices of Garam Masala are usually toasted to bring out more aroma and flavor. The term masala means ‘spices’ and Garam means ‘hot’ and the powder form is mostly gluten-free and vegetarian.

Origin of Garam Masala

It is always believed that Garam masala originated in Northern Indian dishes and is specially founded in Mughal dishes. Garam Masala is spread throughout the Indian subcontinent as well as in Iran and Pakistan.

Different Varieties of Garam Masala

There is not a single Garam masala recipe, as the ingredients differ according to the region as well as most of the chef’s individual preferences. In northern India, especially in the Punjab region, garam masala has only had black pepper for a hot element and focuses on sweet and aromatic spices. This type of Garam masala will be in a mild form.

Now, in India’s southern part, the hotter the garam masala is likely to be as red chilies are mostly to be part of the blend. The spices also changed as to how it is common locally. Thus recipes are not only regional but also passed down through families. So learning to mix the spices is a matter of pride in India.

What spices are included in Garam Masala?

Garam Masala is a blend of spices which include,

  • Cinnamon sticks
  • Green cardamom pods
  • Coriander seeds
  • Black peppercorns
  • Bay leaves
  • Cumin seeds
  • Mace

What does it taste like?

Garam masala adds sweetness, warmth, floral aroma and a touch of heat from the black pepper. It is intended to be fragrant spice as well as flavorful.

Cooking with Garam Masala

The blended mixture is usually added near the end of cooking so that it adds an aroma to the dish. Some additional Garam masala may also be sprinkled on top of the dish. It is often not the only spice and seasoning used in the dish.

What does Garam masala taste like?

Garam masala is a warm, fragrant spice blend with lots of layers of flavors. But every blend will not taste the same, but you will get some hints of cinnamon, cloves or peppercorns. Try some pinch of Sunrise Garam Masala on roasted vegetables, it will really taste better.

Difference between curry powder and Garam masala.

They are completely different spice blends. Curry powder is often a mix of turmeric powder, ginger, and chili powder. But Garam masala is completely different from curry powder as it has a fragrant smell, and a pinch of masala can change the look and taste of the dish.

Uses of Bengali’ gorommoshla’

Bengal people don’t use Garam masala at the beginning of their cook. They add whole Garam masala at the start of the recipe, which needed the tempering of such spices. Bengalis also add Garam masala for marinating meats, and curries have a Garam masala texture in the end. Here are a few recipes where Bengali’s used Garam masala:-

  • Murgir Jhol ( chicken curry)
  • Maacher Kalia (fish curry)
  • Basanti pulao ( yellow rice)
  • Fulkopi diye Chingri maach (prawns cooked with cauliflower)\

Garam masala is a spice mix that is used extensively in Indian cooking. It has a strong, peppery flavor which can be found at the Sunrise Online Shop. It would be best to use Sunrise Garam Masala because it is easy to store and provides added depth to dishes, and can be used in different dishes. Garam masala intends to balance out various flavors. Hence, when you add Garam masala in your dishes which bring out the flavor of the dish. It is also used as a warming spice in the tradition of Hindu Ayurveda medicine, which raises the body’s temperature and improves metabolism.

PanchPhoron- 5 Flavorful Spices Blend Masala Mix

PanchPhoron or Panch masala or Panchphutana is a blend of five aromatic spices widely used in the Eastern Indian cuisine. This five-spice mixture is one of the essential spice blends which is used in Bengali cuisine. There are many Bengali recipes in which panchphoron is included. This spice blend looks very attractive and colourful which is made of four aromatic spices and one legume.

About PanchPhoron

In the Bengali language, the term panch means five and phoron mean tempering. So the five aromatic spices are fried in hot oil till they crackle. While frying these spices, they release their essential oils, flavoured aroma, and adding the Sunrise Panchphoron will blend up the dish and take it to another level.

What does PanchPhoron consist of?

  • Cumin Seed
  • Brown mustard seed
  • Fenugreek seed
  • Nigella
  • Fennel

The spices are left whole, and it depends on how they are being used and are either dry-roasted or fried in oil to coax out their pungent flavours.

Is panchphoron is good for health?

The Bengalipanchphoronhas umpteen health benefits. It is said that cumin seeds are good for digestion, while the methi seeds are known to control blood sugar and aid in weight loss.

The Five Spices of PanchPhoron

Let us discuss the five spices of panchphoron, and they are as follows:

  • Cumin Seeds (Jeera)

    They have a strong earthy aroma and a faint bitterness. When you roast or fry them its flavours and aroma, then it becomes more distinct. Its presence is felt very clearly in any dish where cumin seeds are one of the main ingredients or spices that are used. Apart from their nutty taste when fried or roasted, they are extensively used in Indian cuisine because of their digestive property.

  • Nigella Seeds ( Kalonji)

    These tiny black seeds have a warm onion-like aroma and are slightly sweet- bitter. When Nigella seeds are roasted or fried in oil, the aroma that wafts in the air is very distinct and piquant. These seeds alone can be used while tempering in many recipes. They are included for their unique aroma and taste in stir-fries, naan bread, and lentils.

  • Mustard Seeds ( Sarson)

    Mustard seeds get a nutty aroma and flavour when fried in hot oil. The pungency of raw mustard gives away to a crisp and nutty-tasting seed when fried. Mustard seeds are used in Indian food, especially in South Indian cuisine. For panchphoron, you will be needing black or brown mustard seeds and not yellow colour seeds. The black mustard seeds have a more intense flavour compared to yellow mustard seeds, which are milder.

  • Fennel Seeds ( Saunf)

    These fragrant seeds are used as a digestive and mouth freshener after having lunch or dinner. These greenish colour seeds have a floral fragrance and sweetish taste. In any recipe, if you add fennel seed, then it does leave its mark. The dish will have the aroma, as well as sweetish presence, felt in.

  • Fenugreek Seeds (Methi)

    The small and yet potent with bitter taste are aromatic fenugreek seeds.These are not seeds, but lentils come from legume plants. Fenugreek seeds also have many health benefits. While adding in any dish, add a pinch so that the dish doesn’t become bitter. It is said that too many fenugreek seeds can make the dish taste bitter. Methi seeds are mostly used in pickling.

About Sunrise PanchPhoron

Sunrise Panchphoron is ubiquitous yet unique. It is a blend of five aromatic seeds, which is a must for every Bengali cuisine. Panchphoron means five spices which contains fenugreek, mustard, Nigella, cumin and fennel are available in an equal quantity. The Sunrise panchphoron is processed using advanced machinery and is made according to international quality standards. The powder is evaluated with stringent quality tests so that the customers get the same taste every time. Sunrise is a leading producer of Indian spices, and its main aim is to bring better quality spices to consumers.

Mustard Powder – One Product Many Dishes

Mustard seeds are one of the popularly used seasonings in Indian cuisine. These small seeds are stored with flavour and have a pungent smell. The popular way of imparting mustard in many culinary dishes is in powder form known as Mustard Powder. Thus mustard powder is also known as ‘Sorshe Guro’ in Bengali, ‘Sarson ka Powder’ in Hindi and ‘Avala Podi’ in Telugu. It occurs from either brown or black mustard seeds. Compared to all the mustard seeds, it has a strong smell, and it is also very helpful and nutritious for our health.

What is Mustard Powder?

The mustard powder is prepared by roasting the mustard seeds and grinding them in fine powder. It also has some variation, like the black mustard powder from black mustard seeds, and it has more pendency than white mustard powder made with brown or yellow mustard seed. It is also said that ground mustard powder is a vintage ingredient as it can be added to most food.

Different Dishes made with Mustard Powder:

  • Fish in Bengali Mustard Sauce or Sorshe diye Maacher Jhaal

    The fish in Bengali Mustard Sauce or Shorshe diye Macher Jhaal is one of the popular iconic Bengal cuisines. Though the dish is regular and daily made in Bengali homes, and what makes it unique is the use of fresh Sunrise Mustard Powder. Almost all kinds of fish can be cooked with mustard powder, but some of the most common ones go very well are rohu fish, bata fish, bhetki, small tilapia and pabda.

  • Aubergines cooked with mustard or Shorshe Begun

    As the winter is coming, the curry that will warm up the senses and bring much-needed comfort is Shorshe Begun is from east of India. It is creamy, light and full of flavour. The pungent flavour of Sunrise Mustard Powder works heavenly in curry, especially aubergine’s. It is not only a delicious addition to the Indian recipe, and it also holds its shape, which is well soaked in all the flavours of spices in the Indian gravy.

  • Chicken in Mustard Sauce or Shorshe Murgi

    Shorshe Murgi is called Mustard Chicken. It is one of the oldest chicken preparation from rural Bengal, which is becoming extinct in the path of modern cooking. It is cooked using mustard powder and mustard oil. The bold pungent touch of mustard is balanced with the heat from fresh green chilli and a mild touch of coconut milk.  This chicken is traditionally cooked in a ‘maatir haari’, which enhances the flavour of mustard.

  • Mixed Vegetable or Shukto

    Shukto or mixed vegetable is an age-old traditional recipe, and it is believed to have its heritage in Portuguese cuisine. Bengalis love to have Shukto, and no vegetarian meal is needed to complete it with. The dish can be termed as a very interesting vegetable medley which is cooked with mustard powder. It is also called Sattvic Ahar, and it is offered during pujas as the dish is made up without onion and garlic.

  • Hilsa Fish in Mustard Sauce or Shorshe Ilish

    Shorshe Ilish is a classic Bengal fish curry made with Hilsa fish cooked with Sunrise Mustard Powder. Hilsa or Ilish is known as the queen of fish which is very tasty and rich fish. This is not like other fish which are available all the year. This fish is only found in the monsoon season. The most important ingredient to prepare this dish is mustard powder, and a combination of green chillies and mustard oil with Hilsa goes amazing and bring a very distinct flavour.

  • Prawn mustard curry or doi Sorshe Chingri

    This dish is a comforting, delicious prawn curry made in creamy mustard gravy. This simple recipe of prawns in mustard sauce goes well with hot steamed rice. It is a popular Bengal recipe where fresh prawns are marinated in turmeric and chilli powder and then cooked with mustard powder. A few simple ingredients go with the dish, but it makes the gravy extremely flavourful. So make doi Shorshe chingri for your weekend lunch.

  • Ladyfinger in mustard sauce or Shorshe Dharosh

    For many Bengali, ladyfingers are not their favourite dish. This recipe of ladyfinger fried and coated in a mildly pungent sauce made with mustard powder and is one of the best ways to eat ‘Dharosh’. The trick is to fry the okra on high heat until it is quite brown, cook the mustard sauce separately, and add the fried Dharosh in the end. Serve the dish with dal and hot plain rice.

The very smell of Sunrise Mustard Powder infused dishes which can make us drool. Especially on cold days, nothing can beat us the experience of having mustard prawns or vegetables. This wonderful ingredient can stimulate your appetite by lifting the flavour of your food. Stay healthy and enjoy deliciously good food with the incredible mustard powder.

Everything You Need to Know About Shorshe Posto

Bengal is known for numerous things; one of the most essential of them all is food. People of Bengal are food enthusiasts and love every cuisine they come across. Bengali food is at the top of everyone’s cuisine list due to its flavour, mix of spices, and more. One of the most lip-smacking ingredients that you can come across that is used in multiple dishes is shorshe posto.

People in numerous dishes use it due to its easy availability, abundant usage aspects, and several health benefits. Hence, go through everything you need to know about shorshe posto as mentioned below.

Ingredients to make Shorshe Posto

Creating it is not that hard but might be a time-consuming task. To create this powdered mixture, you will need access to two ingredients that are mustard and poppy seeds. Roasting and grinding these two and mixing them will get you the most aromatic powdered form of mustard and poppy seeds. The powdered mustard will offer a strong aroma mixed with powdered poppy seeds to smoothen it out. You can also make it in a paste form if that’s what is required.

However, if you ever want to avoid such hectic work and still want the essential taste of a homemade mustard-poppy seeds mixture, all you need is to get a packet of Sunrise Shorshe Posto. It will contain the mix in powdered form and will offer the same flavour as a homemade one. All a person needs, is to mix it with water and use it.

Note: Sunrise Packet Shorshe Posto is tastier than homemade ones as it doesn’t contain an outer coating/layer of mustard seeds.

Uses of Shorshe Posto

This mix can be used for quite a few dishes, be it a vegetarian or non-vegetarian dish. It is an integral ingredient that is used in a Bengali dish. It can be used for a variety of veg dishes that include:

  • Shorshe Posto Potol
  • Aloo Jhinge Shorshe Posto
  • Dharosh Shorshe Posto

These three are the primary vegetarian dishes where a mixture of mustard and poppy seeds is used. However, when it comes to non-vegetarian dishes, the usage number increases to infinity. Some of the most delicious dishes that are created using this mixture include:

  • Chingri Shorshe Posto
  • Fish (Ilish, Parshe, Talapia, Vetki, and more) Shorshe Posto
  • Chicken Shorshe Posto

Apart from these, people make more than a few special dishes using this concoction of mustard and poppy seeds. However, before you prepare a dish with this mixture, ensure that you or anyone who will consume the food is not allergic to shorshe posto.

Health benefits of consuming Shorshe Posto

There are several health benefits that an individual who consumes this moderately over a period can enjoy. Some such benefits consist of:

Weight loss

One of the reasons people consume this mixture is due to the weight loss benefit that it adds to one’s diet. Mustard seeds will aid in losing weight due to a phytonutrient that can be found in them. This nutrient has fat-burning elements and is the reason for mustard’s unique taste.

May help with pain relief

Poppy plants comprise codeine and morphine and several other alkaloids ideal for calming, pain-relieving, and inducing sleep. Frequently, these properties are found in several medicines which are prescribed to people. Having shorshe posto might induce such relief when a person needs it.

Helps with digestion

Poppy seeds are known for their rich fibre content responsible for reducing constipation and improving gut health. It also promotes digestion, research of which can be found easily on the internet.

Helps in boosting immunity

Both mustard and poppy seeds have rich nutrients and more, responsible for improving an individual’s immunities. These seeds are rich in copper, iron, manganese, etc. that help a body fight various diseases by increasing immune power.

Improves skin and heart health

While mustard seeds contain Omega-3 fatty acids, sulphur, and more poppy seeds contain polyunsaturated fats; these are responsible for keeping a healthy heart and improving skin quality. Also, anti-bacterial and anti-fungal properties ensure protection against common skin problems like fungal growth, rashes, etc.

Now you are aware of everything you need to know about shorshe posto; be its ingredients for it, which dish is ideally suited for it, and the health benefits of moderately consuming this concoction when used in a dish; however, if you don’t have time to create this mixture at home, get the Sunrise Shorshe Posto packet, a better option for your busy lives! Use the Sunrise concoction packet yourself and observe the delicious dish it can aid in making.

Tadka Masala – 5 Ways to Add Zing to Boring Dal

With continuous consumption, a food item often gets boring. One of the daily items found in Indian food is dal, which after eating it non-stop, gets quite boring unless people can add some zing to it. It is why people get tadka masala to give their dal an exquisite flavour.

Tadka masala contains several ingredients such as clove, Kashmiri Mirch, black pepper, ginger powder, cumin, mace, Kasuri Methi, and more. All these ingredients are mixed to form tadka masala that can give any dal a zing it needs. However, everyone can’t create this at home, so you can always purchase Sunrise Tadka Masala, which is as good as a homemade concoction.

5 ways to add zing to simple dal

There are numerous approaches to making a lentil dish filled with flavour and aroma. An individual should know a few of those so that they can experience interesting dal for regular consumption. You can use different items to create an interesting dal dish.

1. Dal Tadka – Add Tadka Masala

One of the most popular dishes in India is dal tadka. It is often served in restaurants throughout the country and created using a combination of different dals and many other items. A stovetop is used if it is made in a restaurant; people can make it at home using an instant pot.

Lentils used for dal tadka include moong dal or arhar dal, also known as tuvar or split-pigeon lentils. Along with different lentils, people need to ensure using green chillies, onion, tomatoes, etc. For the extra zing to make your boring dal come back to life, you need to use Sunrise Tadka Masala Powder.

2. Dal Makhani – Add whole spices and smoky flavour

Another way to eliminate boring dal from your diet is by cooking dal makhani. It is a flavourful, rich and creamy lentil dish made using mild spices and black lentils. One of the best aspects of this dish is that people can consume it with steamed rice and Indian bread. Adding whole spice is what makes this dish even taste better, along with tadka masala.

Moreover, other aspects include the usage of cream and butter. In addition, slow cooking gives it an authentic taste. Also, a person can use smoked paprika or charcoal technique smoke to give your dal a smoky flavour that intensifies the taste. Lastly, also use tomato puree for a mouth-watering aroma and taste.

3. Cholar Dal – Prepare with coconut and Tadka Masala

Chola or chanar dal is a dish that is well-known in the Indian community. It is a traditional Bengali dal that can be prepared Cholar dal (Bengal gram); people often choose to prepare it with coconuts, tadka masala, and more items to add zing to this dish. Though this can be eaten with steamed rice, it tastes better if paired with luchi (small Indian bread).

This lentil dish is made thick, unlike other lentil recipes. Another essential item to ensure it gets that authentic taste is to add a powdered form of spices. Other things, which some individuals add to make this dish interesting are cashew nuts and raisins. Lastly, adding tadka masala will give you the zing you want in your boring dish!

4. Dal Amritsari – Make it a day before for better taste

If you are tired of having the same dal every day, it’s time for you to try dal Amritsari. It is quite a popular dish in roadside eateries (Dhabas) in Amritsar. People also know this as langarwali dal. It is made using two types of lentils; one is split Bengal gram and whole black gram.

This dish offers a rustic and simple taste and a sweet flavour that sticks to one’s tongue even after eating it. Most people prepare it a day before as it tastes even better when eaten the next day. Mint leaves as garnishing and butter on it when served make this lentil dish taste simple yet amazing.

5. Masoor Dal – Add Tadka Masala

Masoor dal is quite common among Indian households. Thus, it might become boring quickly, which is why you need to add certain items to it for making it interesting. The ingredients used in this dal is simple, and every household has them. This dal has a simple flavour, which is why it can become boring to people.

Therefore, adding spices like cumin, mace, garlic, chilli powder, etc., is a must, or you can pour some Sunrise Tadka Masala and quickly prepare it without any problem. Try this tadka masala in masoor dal, and you can’t forget its delicious flavour.

Never let your lentil dish be boring again. Follow the approaches mentioned above, and you will have a new dal dish to taste daily. Remember to add Sunrise Tadka Masala Powder to increase aroma and taste, irrespective of what lentil dish you prepare!