Makhana reaches US shelves under three different names, in three different forms, through four different channels. A plain-language guide to which one to buy, what to read on the pack, and how to keep it crisp once the bag is open.
Vegan cheese puffs, curls, crisps, crackers and popped seeds all reach a cheesy flavor without dairy, and they get there the same way. Here is the mechanism, every format in the category, and USDA label figures side by side.
Asafoetida, also known as “Hing”, is a spice that is commonly found in Indian cuisine. This spice is derived from the root of the giant fennel plant. The production of asafoetida is laborious and requires the extraction of dried resin from the giant fennel plant. The resin is then crushed to a fine powder which can be used for cooking. Asha has cooked with asafoetida for decades. In Indian kitchens the spice traditionally seasons entrees like dal and curries, where a small pinch carries a long way. It is measured sparingly, and it is almost always cooked into hot oil at the start of a dish rather than added at the end. What makes asafoetida distinctive is its taste. The...
