FAQs

Millets are a diverse group of grasses with small seeds that are widely cultivated for use as cereal crops, animal feed, and human food. Like rice and wheat, millets belong to the grass family, Poaceae.

Millets are a highly nutritious and fibre-rich food source. They are a good source of protein, micronutrients, and phytochemicals, with a protein content of 7-12%, fat content of 2-5%, carbohydrate content of 65-75%, and dietary fibre content of 15-20%. The amino acid profile of millet protein is superior to that of other cereals such as maize, and millets contain fewer cross-linked prolamins, which may make their proteins more easily digestible. Overall, millets are a nutritious and healthy choice for both humans and animals.

Millets are a sustainable and climate-resilient crop that can thrive in challenging conditions such as drought, heat, and soil degradation. They require less water and inputs compared to other cereal crops, and they can be grown on marginal lands where other crops may not thrive. This makes millets a valuable food source during times of climate change, as they can help to ensure food security and reduce the environmental impact of agriculture. In addition, millets are a nutritious and healthy food choice that can contribute to a balanced diet.

Millets are a nutritious and healthy food choice that can contribute to a balanced diet. They are high in fibre, protein, micronutrients, and phytochemicals, and they have a low glycemic index, making them a good choice for people with diabetes. Millets are also a sustainable and climate-resilient crop, requiring less water and inputs compared to other cereal crops. By including millets in your diet, you can benefit from their numerous health advantages and support sustainable agriculture practices.

Rice, wheat, and millets are all cereal grains that are commonly consumed around the world. Rice is the most widely cultivated and consumed grain, and it is a staple food in many cultures. Wheat is also a widely cultivated grain, and it is used to make a variety of products including bread, pasta, and pastry. Millets are a group of small-seeded grasses that are grown for their grains, and they are less widely cultivated than rice and wheat. All three grains are nutritious and have their own unique characteristics and health benefits. Rice is high in carbohydrates and low in protein, wheat is a good source of protein and fibre, and millets are rich in fibre, protein, micronutrients, and phytochemicals.

It is not accurate or fair to say that one grain is a "winner" over the others. All grains have their own unique characteristics and health benefits, and they can all be included as part of a healthy and balanced diet. It is important to choose a variety of grains and incorporate them into your diet in appropriate amounts to meet your nutritional needs. Each grain has its own nutritional profile and may be beneficial depending on an individual's specific dietary needs and preferences. It is generally recommended to include a variety of grains in your diet, including rice, wheat, and millets, to ensure that you are getting a balance of nutrients.

While it is possible to eat millets on a daily basis, it is important to ensure that you are meeting all of your nutritional needs by consuming a varied and balanced diet. Millets are a nutritious food that can be included as part of a healthy diet, but they should not be the only source of nutrients in your diet. It is generally recommended to consume a variety of grains, fruits, vegetables, proteins, and other nutrients to ensure that you are getting all of the nutrients your body needs.

In addition, it is important to consider the cultural and social aspects of food and consider whether a diet that consists solely of millets aligns with your personal preferences and lifestyle. It may be more practical and enjoyable to include a variety of grains and other foods in your diet rather than consuming only one type of grain.

There are generally no major disadvantages to consuming millets as part of a healthy and balanced diet. Millets are a nutritious food that can be a good source of fibre, protein, micronutrients, and phytochemicals. However, it is important to consider the following points when incorporating millets into your diet:

1. Allergies: Some people may be allergic to millets or have sensitivities to certain types of millets. If you have a known allergy or sensitivity to millets, it is important to avoid consuming them.
2. Gluten-free: Millets are naturally gluten-free, but it is important to check labels carefully if you are following a gluten-free diet, as millets may be processed in facilities that also process gluten-containing grains.
3. Nutrient availability: The availability of certain nutrients, such as iron and zinc, may be lower in millets compared to other grains. It is important to ensure that you are getting adequate amounts of these nutrients from other sources in your diet if you are consuming a significant amount of millets.
4. Palatability: Some people may find millets to be less palatable or enjoyable compared to other grains. It is important to consider your personal preferences and lifestyle when choosing which grains to include in your diet.

Overall, there are generally no major disadvantages to consuming millets as part of a healthy and balanced diet. It is important to consider your individual nutritional needs and preferences and choose a variety of grains and other foods to ensure that you are getting all of the nutrients your body needs.

Fonio (Digitaria spp.) and Teff (Eragrostis tef (Zucc.) Trotter) millets are not widely grown in India. Fonio is a type of millet that is native to West Africa, and it is primarily grown in countries such as Senegal, Mali, and Burkina Faso. Teff is another type of millet that is native to Ethiopia, and it is primarily grown in Ethiopia and Eritrea. While fonio and teff millets are not widely grown in India, they are gaining popularity as nutritious and sustainable food sources, and they are occasionally imported and sold in India.

It is difficult to say definitively which of these foods is a "wonder food" as both millets and quinoa have their own unique nutritional properties and potential health benefits.

Millets are a group of small-seeded grains that are native to Africa and Asia. They are high in nutrients such as protein, fibre, and minerals, and are considered to be a sustainable and nutritious alternative to other grains.

Quinoa is a grain-like seed that is native to South America. It is high in protein and is a good source of dietary fibre, minerals, and antioxidants. Quinoa is also considered to be a complete protein, meaning that it contains all nine essential amino acids.

Both millets and quinoa are considered to be nutritious foods that can be included as part of a healthy diet. However, it is important to note that no single food can provide all of the nutrients that the body needs, and it is important to consume a variety of foods to ensure proper nutrition.

There is no one "best" cooking oil that is suitable for all types of cooking. Different cooking oils have different properties and are best suited for different types of cooking methods. Some common cooking oils and their uses include:

1. Olive oil: Olive oil is made from the fruit of the olive tree and is a popular choice for cooking in Mediterranean and Middle Eastern cuisines. It has a low smoke point, so it is best used for low to medium-heat cooking methods such as sautéing, stir-frying, and roasting. It is also a good choice for dressings and marinades.
2. Vegetable oil: Vegetable oil is a term used to describe any oil that is made from a plant source. It is a versatile oil that can be used for a variety of cooking methods, including frying, baking, and roasting. It has a neutral flavour and a high smoke point, making it a good choice for high-heat cooking methods.
3. Canola oil: Canola oil is made from the seeds of the canola plant and is a popular choice for cooking because of its neutral flavour and high smoke point. It is suitable for a variety of cooking methods, including frying, sautéing, and baking.
4. Coconut oil: Coconut oil is made from the meat of coconuts and has a high smoke point, making it suitable for high-heat cooking methods such as frying. It also has a distinct coconut flavour, which can be useful in certain recipes.
5. Peanut oil: Peanut oil is made from peanuts and has a high smoke point, making it suitable for high-heat cooking methods such as frying. It has a nutty flavour and is often used in Asian cuisine.

In summary, the best cooking oil for you will depend on your personal preferences and the type of cooking you are doing. It is a good idea to have a variety of oils in your pantry so that you can choose the one that is best suited for the dish you are preparing.

It is not possible to determine which oil is "better" as it depends on various factors such as personal preference, dietary needs, and the intended use of the oil. All of these oils have their own unique properties and can be used for different purposes.

Coconut oil is a popular oil that is high in saturated fats and has a distinct flavour and aroma. It is commonly used in cooking, baking, and as a hair and skin moisturizer.

Groundnut oil, also known as peanut oil, is a type of vegetable oil that is made from peanuts. It has a mild flavour and is commonly used for cooking and frying.

Sesame oil is a popular oil that is used in many cuisines around the world. It has a nutty flavour and is commonly used as a condiment or for cooking and frying.

It is important to note that all oils, including coconut oil, groundnut oil, and sesame oil, contain a high amount of calories and should be used in moderation as part of a balanced diet.

In India, there are several cooking oils that are commonly used in different regions and for different types of cuisine. Some of the most used cooking oils in India include:

1. Mustard oil: Mustard oil is a popular choice for cooking in northern and eastern India, particularly in states like Bihar, West Bengal, and Assam. It has a strong flavour and is high in monounsaturated and polyunsaturated fats, making it a healthy choice for cooking.
2. Sunflower oil: Sunflower oil is a popular choice for cooking in many parts of India, particularly in the southern and western regions. It is high in monounsaturated and polyunsaturated fats, which makes it a healthy choice for cooking.
3. Soybean oil: Soybean oil is another popular cooking oil in India. It is widely used in commercial food products, as well as in home cooking, particularly in the northern and western regions of the country.
4. Peanut oil: Peanut oil is commonly used in cooking in India, particularly in the southern and western regions. It has a nutty flavour and is high in monounsaturated fats, making it a healthy choice for cooking.
5. Coconut oil: Coconut oil is commonly used in cooking in the southern regions of India, particularly in the states of Kerala and Tamil Nadu. It is high in saturated fats and has a distinct flavour, making it a popular choice for traditional dishes.
6. Gingelly oil: Gingelly oil, also known as sesame oil, is commonly used in cooking in India, particularly in the southern states. It has a nutty flavour and is high in monounsaturated fats, making it a healthy choice for cooking.

Overall, the most commonly used cooking oil in India may vary depending on regional and cultural preferences, as well as individual dietary needs and preferences.

There are several methods that can be used to extract cooking oils from oil-bearing materials, such as seeds, grains, and nuts. Some common methods include:

1. Solvent extraction: This method involves soaking the oil-bearing material in a solvent, such as hexane, to dissolve the oil. The solvent and oil are then separated, and the solvent is removed through a process called distillation, leaving the oil behind. Solvent extraction is a common method for extracting oil from a variety of sources, including soybeans, sunflower seeds, and canola, among others.
2. Mechanical pressing: This method involves mechanically pressing the oil-bearing material to extract the oil. This can be done using a variety of methods, such as a screw press or a hydraulic press. Mechanical pressing is often used to extract oil from seeds and nuts, and is generally a more environmentally friendly method than solvent extraction.
3. Expeller pressing: This method is similar to mechanical pressing, but involves the use of a machine called an expeller, which uses continuous pressure to extract the oil. Expeller pressing is often used to extract oil from seeds and nuts, and can be used to produce oil with a higher yield than mechanical pressing.
4. Cold pressing: This method involves mechanically pressing the oil-bearing material at a low temperature to extract the oil. Cold pressing is often used to extract oil from seeds and nuts, and is generally considered to be a more natural and healthy method of oil extraction. TRENPA sells Cold Pressed Cooking Oils.
5. Enzyme-assisted extraction: This method involves the use of enzymes to break down the oil-bearing material and release the oil. Enzyme-assisted extraction is a relatively new method that is still being developed, but it has the potential to be a more environmentally friendly and sustainable method of oil extraction.

Solvent Extraction method is a relatively efficient and cost-effective method of extracting oil, and it can extract a higher yield of oil from the raw material compared to other methods, such as mechanical pressing. Solvent extraction is also flexible and can be used to extract oil from a wide range of oil-bearing materials.

However, there are also some potential drawbacks to the solvent extraction method. The use of solvents, such as hexane, can raise concerns about the safety of the final product, as trace amounts of the solvent may be present in the oil after it is extracted. The solvent extraction process also generates waste products that must be properly disposed of, and it can have environmental impacts if not managed properly.

There are several options for disposing of used cooking oils. Some common options include:

1. Recycling: Many cities and towns have programs in place for recycling used cooking oils. These programs typically collect the used oil and process it into biodiesel, which can be used as a fuel source.
2. Composting: Used cooking oils can also be added to a compost bin, where they will break down over time and provide nutrients for plants.
3. Disposal: In some cases, used cooking oils may need to be disposed of in the garbage. It is important to properly dispose of used cooking oils to prevent clogs in household plumbing and to prevent the oil from entering the environment, where it can harm wildlife.
4. Reuse: Some people choose to reuse their cooking oils, particularly if they have not been used for frying. For example, oils that have been used for sautéing or roasting can be filtered and reused for a limited number of times.

It is important to properly dispose of used cooking oils to prevent negative environmental impacts and to ensure the safety of the local community.

It is generally not recommended to consume used cooking oils. When cooking oils are used repeatedly, they can become rancid, which can give them a bad taste and odor. Additionally, used cooking oils can contain harmful substances such as free radicals and trans fats, which can be harmful to your health.

If you are reusing cooking oils, it is important to filter the oil to remove any food particles or contaminants that may be present. It is also important to keep track of how many times the oil has been used, as it is generally recommended to discard the oil after a certain number of uses.

If you are concerned about the quality of your cooking oil, it is generally best to use fresh, high-quality oil to ensure that you are getting the most nutritional value from your food.

Gingelly oil, also known as sesame oil, is commonly referred to as "nalla ennai" or "good oil" in Tamil and Malayalam, primarily due to its numerous health benefits. In Ayurvedic medicine, gingelly oil is believed to have several therapeutic properties and is used in traditional remedies for a variety of ailments.

Some of the health benefits associated with gingelly oil include:

1. Reducing inflammation: Gingelly oil is rich in antioxidants and has anti-inflammatory properties, making it effective in reducing inflammation in the body.
2. Improving heart health: Gingelly oil is high in monounsaturated fats, which can help to lower bad cholesterol levels and reduce the risk of heart disease.
3. Strengthening bones: Gingelly oil is a good source of calcium, which is important for maintaining strong bones and preventing osteoporosis.
4. Boosting immune system: Gingelly oil is believed to have immune-boosting properties, helping to protect the body against infections and diseases.
5. Improving skin and hair health: Gingelly oil is used in hair and skincare products due to its moisturizing and nourishing properties. It is believed to improve the health and appearance of the skin and hair.

Overall, the numerous health benefits associated with gingelly oil are likely the main reasons it is referred to as "nalla ennai" or "good oil" in Tamil and Malayalam.

Coconut oil has garnered a lot of attention in recent years, but it is important to note that it is high in saturated fat. Despite this, coconut oil has several health benefits. It has been shown to improve cholesterol levels, kill harmful bacteria, and increase metabolism. Additionally, recent research has indicated that not all saturated fats are detrimental to health.

Traditional or native sugars are sweeteners that are produced using traditional methods and techniques, rather than through the large-scale, industrial processes that are used to produce most of the sugar that is consumed today. Traditional or native sugars can be made from a variety of natural sources, including sugar cane, beet, palm, and maple, among others.

Sugar cane is a tall, tropical grass that is native to the South Pacific, and is one of the most common sources of traditional or native sugar. Sugar cane is grown in many tropical and subtropical countries, and has been used for centuries to produce sugar. Traditional methods of sugar cane production often involve cutting the stalks of the plant and extracting the juice, which is then boiled down to produce raw sugar. This raw sugar can then be further processed to produce refined white sugar.

Palm sugar is another type of traditional or native sugar that is produced from the sap of certain species of palm trees. The sap is collected from the trees and boiled down to produce a dark, caramel-like sugar that has a rich, complex flavour.

Maple sugar is a traditional or native sugar that is produced from the sap of maple trees. The sap is collected from the trees and boiled down to concentrate the sugars, producing a sweet, amber-coloured sugar that is used as a natural sweetener.

Traditional or native sugars are often considered to be healthier alternatives to refined white sugar, as they are produced using natural, sustainable methods and are not stripped of their natural nutrients and minerals during the refining process. They are also prized for their unique flavours and aromas, which are often richer and more complex than those of refined white sugar.

There are many different types of sugar that are used in cooking and baking, each with its own unique characteristics and uses. Some common types of sugar include:

1. White granulated sugar: This is the most common type of sugar, and is made by refining sugar cane or beet juice to remove impurities and produce a pure, white crystal. It is often used in baking and cooking as a sweetener and a flavour enhancer.
2. Brown sugar: This type of sugar is made by adding molasses to refined white sugar. It has a slightly moist texture and a rich, caramel-like flavour. Light brown sugar has a milder flavour than dark brown sugar, which has a deeper, more robust flavour. Brown sugar is often used in baking to add flavour and moisture to baked goods.
3. Confectioner's (powdered) sugar: Also known as icing sugar or powdered sugar, this type of sugar is made by grinding white granulated sugar into a fine powder and sifting it to remove any lumps. It is often used to make icings and frostings, and can also be used to dust desserts or to sweeten coffee or tea.
4. Raw sugar: This type of sugar is made by refining sugar cane or beet juice to a lesser degree than white granulated sugar, resulting in a golden-brown colour and a slightly coarser texture. Raw sugar has a slightly molasses-like flavour and is often used in baking and cooking to add flavour and colour.
5. Demerara sugar: This type of sugar is made from sugar cane juice that has been partially refined and has a light golden colour and a crunchy, coarse texture. It has a slightly caramel-like flavour and is often used in baking and as a topping for baked goods.
6. Turbinado sugar: This type of sugar is made from partially refined sugar cane juice and has a light golden colour and a slightly moist texture. It has a slightly caramel-like flavour and is often used as a topping for baked goods and as a sweetener in beverages.
7. Coconut sugar: This type of sugar is made from the sap of the coconut palm tree and has a light brown colour and a slightly nutty or caramel-like flavour. It is often used as a natural sweetener in baking and cooking.

There are many other types of sugar available, including specialty sugars such as rock sugar and muscovado sugar, and alternative sweeteners such as honey, agave nectar, and maple syrup. Each type of sugar has its own unique flavour and characteristics, and can be used in a variety of cooking and baking applications.

There is no definitive answer to which sugar is the sweetest, as the sweetness of different sugars can vary depending on the measurement method used. Different sugars can also have different levels of sweetness depending on their chemical structure and the presence of other substances that may affect their sweetness.

However, some sugars are generally considered to be sweeter than others. For example, high fructose corn syrup (HFCS), which is made from corn starch, is often considered to be sweeter than other sugars. This is because it contains a higher concentration of fructose, which is a naturally sweet sugar found in fruit. HFCS is commonly used in processed foods and beverages as a sweetener because it is relatively inexpensive and stable in liquid form.

Other sweeteners that are generally considered to be sweeter than sugar include artificial sweeteners such as aspartame and saccharin, as well as natural sweeteners like stevia and monk fruit extract. These sweeteners are often used in small amounts because they are much sweeter than sugar, so they can help to reduce the overall sugar content in foods and beverages while still providing a sweet taste.

In summary, the sweetness of different sugars can vary depending on the measurement method and the presence of other substances that may affect their sweetness. Some sugars and sweeteners are generally considered to be sweeter than others, but there is no definitive answer to which is the sweetest.

Date Palm Sugar, also known as date syrup or date molasses, is a sweetener made from the fruit of the Date Palm tree (Phoenix dactylifera L.). It is made by boiling down the fruit of the date palm tree until it forms a thick, syrup-like consistency. The resulting syrup is then filtered to remove impurities, and the remaining liquid is allowed to cool and solidify, forming a block of date palm sugar.

To make date palm sugar, the dates are first harvested and sorted to remove any damaged or diseased fruit. The dates are then cleaned and pitted, and the flesh is removed from the pits. The flesh is then mashed or ground into a pulp, and the pulp is placed in a pot or vat with enough water to cover it. The mixture is then heated and simmered for several hours until it reduces to a thick syrup. The syrup is then filtered to remove any solids, and the remaining liquid is allowed to cool and solidify. The resulting block of date palm sugar can be grated or chopped into smaller pieces as needed.

Date palm sugar is a traditional sweetener that is widely used in Middle Eastern and North African cuisine. It has a rich, caramel-like flavour and is often used in place of white sugar or other sweeteners in recipes. It is considered a healthier alternative to white sugar because it is less refined and contains a higher concentration of nutrients, including vitamins, minerals, and antioxidants.

Nolen Gur is the same as Date Palm Sugar. See previous question

Nolen Gur, also known as Nolen Gurr or Nolen Gurer, is a type of jaggery that is made from the sap of the date palm tree in West Bengal, India. It is a traditional sweetener that is used in many Bengali dishes and desserts, such as Roshogolla, Sandesh, and Patishapta. Nolen Gur is known for its distinctive flavour and is often used in place of sugar in traditional Bengali recipes. It is also believed to have some health benefits, as it is a natural sweetener that is lower in fructose than refined sugar.

Mahua sugar, also known as mahua jaggery or mahua gur, is a type of unrefined sugar that is made from the sap of the mahua tree [Madhuca longifolia var. latifolia (Roxb.) A.Chev. (= Madhuca indica J.F.Gmel.)]. The mahua tree is native to India and is found in the tropical and subtropical regions of the country. The sap of the mahua tree is collected and boiled down to produce a thick, syrup-like substance that is then allowed to solidify, forming a block of mahua sugar.

Mahua sugar is a traditional sweetener that is widely used in rural areas of India, particularly in the central and western parts of the country. It has a rich, caramel-like flavour and is often used in place of white sugar or other sweeteners in recipes. It is considered a healthier alternative to white sugar because it is less refined and contains a higher concentration of nutrients, including vitamins, minerals, and antioxidants.

Mahua sugar is also used in the production of alcoholic beverages, such as mahua, which is a popular drink in rural India. The flowers of the mahua tree are also used in the production of traditional medicines and cosmetics.

Nipa sugar, also known as Nypa Palm (Nypa fruticans Wurmb) Sugar or mangrove palm sugar, is a type of palm sugar that is made from the sap of the nipa palm tree. The nipa palm tree is native to tropical regions of South and Southeast Asia, and is commonly found in coastal areas and mangrove forests. Nipa sugar is made by collecting the sap from the tree and boiling it down to produce a dark, caramel-like sugar that has a rich, complex flavour.

It is difficult to determine the prevalence of nipa sugar, as it is produced in a limited number of countries and is not as well-known as some other types of palm sugar. Nipa sugar is most commonly produced in Indonesia and the Philippines, and is used in traditional cooking and baking in these countries. It may also be available in specialty stores or online in other regions, but is not as widely available as some other types of palm sugar, such as coconut palm sugar.

Fishtail Palm Jaggery, is got from a species of palm tree (Caryota urens L.) that is native to India and Southeast Asia. It is known for its sweet, edible sap, which is often used to make jaggery, a type of unrefined sugar. Jaggery is a traditional sweetener in many countries, including India, Bangladesh, Nepal, and Sri Lanka. It is less refined than white sugar and is often considered healthier because it retains more nutrients. In some parts of the world, jaggery made from Fishtail Palm sap is a popular alternative to white sugar. However, it is not as widely available as white sugar and is typically not as commonly used as a sweetener in other parts of the world.

Arenga sugar, (Arenga pinnata Merr.), is a type of natural sweetener that is made from the sap of the Arenga pinnata palm tree, which is native to Southeast Asia. It is similar to other types of palm sugar, such as coconut palm sugar and date palm sugar, in that it is made by collecting the sap from the tree and boiling it down to create a thick, caramel-like syrup. Arenga sugar is often used as a substitute for white sugar in cooking and baking, and it has a slightly nutty, caramel-like flavour. It is also believed to have some health benefits, as it is a natural sweetener that is lower in fructose than refined sugar.