[{"id":242615025847,"handle":"berries","title":"Berries, Fruit, Flowers","updated_at":"2023-05-29T07:20:07-07:00","body_html":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e Berries are some of the healthiest foods you can eat. They're\u003cspan\u003e \u003c\/span\u003e\u003cb\u003elow in calories and high in fiber, vitamin C, and antioxidants\u003c\/b\u003e. Many berries have been associated with being beneficial for heart health. 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Have fun, experiment, and let us know what you've made!\u003c\/p\u003e","published_at":"2021-01-23T16:13:19-08:00","sort_order":"manual","template_suffix":"","disjunctive":false,"rules":[{"column":"tag","relation":"equals","condition":"herbs-spices"}],"published_scope":"global","image":{"created_at":"2021-12-05T12:35:13-08:00","alt":null,"width":450,"height":300,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0008\/2735\/9290\/collections\/herbs-spices.jpg?v=1677955036"}},{"id":276306952375,"handle":"pickling-curing-and-brining","title":"Pickling, Curing, and Brining","updated_at":"2023-05-30T17:23:31-07:00","body_html":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePickling preserves food in a brine solution, a strong mixture of water, salt, vinegar, and sometimes sugar or another sweetener, such as date syrup. \u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003eBrining\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003e is what gives the vegetables the pickled texture and flavor you're going for. 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Amchoor or aamchur, also referred to as mango powder, is a fruity spice powder made from dried unripe green mangoes and is used as a citrusy seasoning. It is produced in India, and is used to flavor foods and add the nutritional benefits of mangoes when the fresh fruit is out of season.
Amchoor has a honey-like fragrance and a sour fruity flavor and is a tart pale-beige-to-brownish powder used in dishes where acidity is required. Used in stir fried vegetable dishes, soups, curries, and to tenderize meat and poultry. It is used to add a fruit flavor without adding moisture, or as a souring agent. It lends an acidic brightness to the foods it is applied to.
In north Indian cookery Amchoor is a predominant flavoring agent in north Indian dishes, where it is used to add a sour tang flavor. It is used to flavor samosa and pakora fillings, stews and soups, fruit salads and pastries, curries, chutneys, pickles and dals and to tenderize meats, poultry, and fish. It is added to marinades for meat and poultry as an enzymatic tenderizer, and lends its sourness to chutneys and pickles.
Add to vegetables, stir fry, chutney, meat, souring agent, pickling, curry, and soups.