On Navroz 2014, The Ismaili Nutrition Centre [theismaili.org/nutrition] launched a series of articles on simple ideas for popular foods. New entries in this A to Z of different fruits, vegetables and everyday ingredients will be published every two weeks, to build greater awareness of basic nutrition and encourage readers try healthy and easy ideas for preparing a range of tasty dishes.
 |
A is for… Amla (Indian gooseberry) – is a tangy seasonal fruit available during the winter months, and is an ingredient in a number of Ayurvedic formulations (Ayurveda is an ancient Indian system of medicine). – More – |
| B is for… Badaam (Almonds) – like all nuts, are a good source of protein, but a handful of around 25 badaam (28 grams / 1 ounce) have also been shown to be heart-protective as part of a balanced diet and lifestyle. – More – |  |
 |
C is for… Chuqander (Beetroot) – are usually a deep red colour but there are varieties ranging from white, orange and even striped. Both the beets and their greens can be eaten as they are tasty and full of unique nutritious properties. – More – |
| D is for… Daraam (Pomegranate) – is a fruit with a reddish, leathery outer skin that houses edible seeds that are divided by white membranes. – More – |  |
 |
E is for… Elaichi (Cardamom) – is a spice used in Arabic, South Asian and even Chinese traditions to add a sweet aromatic flavour to desserts, chai, curries and rice dishes. In both Ayruvedic and traditional Chinese medicine, it has been used to treat digestion and oral health issues. – More – |
| F is for… Feeri (Blueberry) – are a fruit from the plant genus Vaccinium, which is found naturally in the cooler climates of North America and Europe. Ripe feeri have a deep blue thin skin, with a green fleshy middle and a sweet taste. – More – |  |
 |
G is for… Gajar (Carrot) – is a crunchy root vegetable available in a range of colours like orange, red, yellow, purple and white. It is a good source of beta carotene, which is converted to vitamin A in our bodies. – More – |
| H is for… Haldi (Turmeric) – Of all the spices, haldi (turmeric) is one of the more common found in South Asian kitchens. It provides the distinct pungent flavour and yellow colour of many curries, especially vegetable curries. – More – |  |
Ismailimail 