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Food & Spices #CIDPUSA.ORG

Urdu/English Names of Spices & Zarda

The name Zarda comes from Persian word 'zard' زرد meaning 'yellow', hence named since the food coloring added to the rice gives it a yellow color. Zarda is typically served after a meal. In the Indian subcontinent, zarda was and still remains a popular dessert on special occasions such as weddings.
Pearl Millet Baajraa
Pears Naashpaati
Peaches Aaroo
Peas Mattar
Peanut Moong Phali
Pear Naashpaati
Pepper Kaali Mirch- Grounded
Peppercorn Kaali Mirch (Saabut)
Pigeon Pea Toor Dal
Pineapple Annannaas
Pistachio Pista
Pickle Achaar
Plantain Kacha Kaila
Pomegranate Anaar
Pomegranate Seeds Anaar Daana
Pomfret Poplait
Poppy Seed Khash Khash  Daana
Potato Aaloo
Prawns Jheenga
Plums Aaloo Bukhaara
Puffed Rice Murmure
Pulses Dal
Pumpkin Kaddu
Quail Batair
Radish Mooli
Raisin Kish Mish
Red Chilli Laal Mirch
Red Gram Toor Dal / Arhair Dal
Red Lentils (Split) Laal Masoor Ki Dal
Red Pumpkin Metha Kaddu
Refined Flour Maida
Ribbed Gourd Turai
Rice Chaawal
Rice Flakes Lapwa
Rice Flour Chaawal Ka Aata
Ridge Gourd Torai
Rind Chilka
Roasted Gram Bhunay Huwe Chanay
Rock Salt Seendha Namak
Rose Water Gulaab Ka Ark
Saffron Zaafraan / Keser
Sago Sagodaana
Salt Namak
Screwpine Kewra
Semolina Sooji / Rawa
Sesame Til
Sesame Seeds Til
Shrimp Jheenga
Sieve Channi
Snake Gourd Chichinda
Soup Yakhni
Spices Garam Masaala
Spinach Paalak
Spring Onion Hari Pyaaz
Sugar Shakkar / Cheeni
Sugar Candy Misri
Sugar Cane Ganna
Sultanas Munaqqa
Sweet Lime Mousambi
Sweet Potato Shakarkand
Syrup Cheeni Ka Sheera
Tamarind Imli
Thymol Ajwain Ke Phool
Tomatoe Tamaatar
Trotters Paaya
Turmeric Haldi
Turnip Shaljam
Veal Bakray Ka Gosht
Vegetables Sabzi
Vegetable Marrow Lawki
Vermicelli Seviyan
Vinegar Sirka
Walnut Akhrot
Water Paani
Watermelon Tarbooz
Wheat Gehun
Wheat Flour Gehun Ka Aata
Wheatmeal Gehun
Whey Dahi Ka Paani
White Flour Maida
White Gram Kabli Channa
White Kidney Beans Chawli
White Pepper Saffaid Gol Mirch
White Pumpkin Saffaid Kadoo
White Radishes Mooli
White Gram Beans Urad Dhuli Dal
Whole Dried Milk Mawa
Whole Red Chili Saabut Lal Mirch
Whole Wheat Aata
Wood Apple Bail
YamArbi / Suran
Yeast Khameer
Yellow Food Colouring Zarday Ka Rang
Yellow Green Gram Moong Ki Dal
Yellow Lentils Split Masoor Ki Dal
Yogurt Dahi
Yolk Zardi
Zucchini Turai

Continued from main page of spices.



(Hindi: Zarda ) is a traditional South Asian sweet dish, made by boiling rice with (orange) food coloring, milk and sugar, and flavoured with cardamoms, raisins, saffron, pistachios or almonds. The name Zarda comes from Persian and Urdu 'zard' meaning 'yellow', hence named since the food coloring added to the rice gives it a yellow color. Zarda is typically served after a meal. In Pakistan and India, zarda was and still remains a popular dessert on weddings.

Zarda Recipe

Zarda Now, let's get to the recipe and make this delicious Zarda - Indian Sweet Rice Pilaf.

Rice: Preferable basmati as that's what's used in the traditional recipe. But you can use other long-grain rice too (I wouldn't recommend any thick sticky rice as this will turn all mushy).

Saffron & Turmeric: For that Rich Yellow Color. A little bit of both saffron and turmeric helps achieve this gorgeous yellow color (I avoid using food coloring but you can totally use it)

Orange zest :2 teaspoons grated orange zest

Ghee: This is one of the core ingredients that adds that rich aromatic flavor to the overall dish. (You can make it using coconut oil or any other light oil too but they won't taste as aromatic and flavorful as ghee does)
Milk or Khoa:
Aromatic Spices: green cardamom, cinnamon and cloves
Dry Fruits -you can use one or all of these dry fruits like almond, cashews, pistachio, raisins
Pomegranate- optional


Spice Benifits

1. Cinnamon to Lower Blood Sugar. Cinnamon may also provide heart-healthy benefits, such as reducing high blood cholesterol and triglyceride levels. That's especially important for people with diabetes who are at greater risk for developing heart disease. 2. Turmeric to Fight Inflammation. Because of its anti-inflammatory qualities, curcumin is also effective at reducing pain and swelling in people with arthritis. And animal studies indicate that curcumin could have powerful anti-cancer properties. 3. Ginger to Relieve Nausea. Research has found that ginger is effective at calming pregnancy-related nausea and reducing tummy upset after surgery. Some studies have also found that ginger cuts the severity of motion sickness or prevents the symptoms altogether. 4. Garlic to Boost Heart Health. Researchers have linked garlic intake with keeping blood vessels flexible, especially in women. In addition, studies suggest that eating garlic may reduce cholesterol and triglycerides. 5. Cayenne to Ease Pain.Lab research and studies in animals suggest that eating cayenne pepper can also help with something that causes a lot of internal pain: ulcers. Although people often associate spicy foods with stomach upset, capsaicin aids in helping reduce ulcers by restricting the growth of an ulcer-causing bacteria (Helicobacter pylori or H. pylori), reducing excess stomach acid and increasing blood flow.


Spice your life

Holy Basil Helps Fight Infections and Boosts Immunity Not to be confused with regular basil or thai basil, holy basil is considered a sacred herb in India. Studies show that holy basil can inhibit the growth of a range of bacteria, yeasts and moldsRosemary Can Help Prevent Allergies and Nasal CongestionFenugreek Improves Blood Sugar Control Sage Can Improve Brain Function and Memory