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The Challenges and Health Risks of Pesticide Use in Green Chili Cultivation 0
- A to Z, Food Safety, Resources
- December 27, 2024
Authors: Sunitha Poulose, Athira D & Biya V. Jomon Green chillies are cherished worldwide for their unique flavour, vibrant colour, and significant health benefits. Packed with vitamins, minerals, and capsaicin—a compound responsible for their spicy kick—green chillies enhance culinary experiences and promote health. Capsaicin is linked to numerous benefits, such as boosting metabolism, enhancing immunity,
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The Bitter Truth About Sugar Adulteration 0
- A to Z, Food Safety, General, Health & Wellness
- January 9, 2022
Sugar is often called ‘The White Death’ because of its detrimental side effects to human health. While we are aware of how harmful sugar can be when consumed excessively and without caution, what makes it more dangerous is sugar adulteration. Raw sugar is sucrose extracted from sugarcane or sugar beet and is brown in colour. Table
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The Bitter Truth About Avocado Seeds 0
- A to Z, Blog, Food Safety, General, Health & Wellness
- December 26, 2022
Do you know that the avocado seed is the most nutritious part of the fruit? It is full of antioxidants, vitamins, and minerals. However, many people avoid eating the seed because it is very bitter. Here, we will explore why avocado seeds are so bitter and discuss some ways to reduce the bitterness. What Are
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The Besan Blemish: Gram Flour adulteration and How To Identify It 0
- A to Z, Blog, Food Laws, Food Safety
- December 5, 2021
Besan (or gram flour) is an all-time essential ingredient, especially in Indian kitchens. We use besan to make pakoras and batata vada, and also to make sweet treats like ladoos, barfi, and halwa, among many other famous Indian dishes. Besan is a staple ingredient in Bangladeshi, Sri Lankan, Pakistani, Nepali, and Burmese cuisines as well.
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The Art and Science of Food Preservation 0
- Food Hygiene, Food Safety, General
- November 20, 2024
As food security becomes an increasingly urgent global issue, understanding and applying food preservation techniques is essential. According to the World Food Programme, food waste is a staggering problem, with approximately $400 billion worth of food lost annually from harvest to retail. Additionally, about 17% of food is wasted at the consumer level. These figures
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The Alarming Case of the Snake in the Supper at Bihar College 0
- A to Z, Food Hygiene, Food Safety, News
- June 17, 2024
A shocking food safety lapse at a Bihar college leads to hospitalization.
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