Caviar Benefits as An Ingredient in Beauty and Hair
Every day, new companies launch their own brands of cosmetics, skincare products and hair care treatments. They rely on the popularity of ingredients like caviar extract to market their products. Because of its benefits as an attractive, anti-aging ingredient and a nourishing one, caviar has taken the skin and hair care market by storm.
Read moreWhat Is Pistachio Powder?
Pistachio powder is made of pistachio kernels. Kernels are the edible part of pistachios. Pistachio powder is a popular way to add a light, nutty chocolate flavor to desserts and baked goods. The taste will vary depending on the type of pistachios you choose, but it's easy to mix this powder into your favorite recipes.
Read moreOsetra Caviar: Everything You Need to Know
Want to learn about one of the world's most luxurious Caviar? You’re not alone—with all the information out there, it can be tough figuring out what is fact vs. fiction when it comes to Osetra caviar! How do you serve this tasty treat correctly and where does it come from? This article has everything you need.
Read moreWhat are the benefits of Aloo Bukhara?
Plums are delicious little fruits that come in wide varieties. There are over 100 different types of plums throughout the world. One of the many species, known as Aloo Bukhara, a type of plum native to Iran. Alou Bukhara has a taste that ranges between sweet and sour.
Read moreRice Recipe: How to Cook Persian Rice with Crispy Tahdig?
Rice is Polo in Farsi, and it is the most important component of some Persian dishes, specifically all of the stews (Khoresh) and some of the kabobs. White rice is traditionally served with a number of different Khoresh, but some can be prepared only with their traditional pairing.
Read moreRed Caviar: Everything You Need to Know About Red Caviar
The most well-known type is Red Caviar, made from the salmon roe. The red Caviar is obtained from salmon, trout, graylings, and char. The color of Caviar or fish roe depends on the species that produced it. ikura gets its hue from the fact that salmonid species of fish produce it.
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