| Good morning, everybody. As you might know, I'm a sucker for global cuisine. My latest discovery (a personal discovery, not like I'm the first to ever enter one) is the Indian market. The spices are incredible. From blends like curries and garam masala to individual spices like turmeric, coriander, and incredibly pungent mustard seed, the difference I've noticed is that these spices are intense. The turmeric stains everything it touches and packs a wallop of a scent. The garam masala has bite—a little goes a long way. You have to assume the potency of the spices is just as high (high curcumin levels in the turmeric and so on). There's also a great chili powder I'd never seen before called Kashmir chili. It's the most brilliant red I've ever come across, almost bordering on orange, with great heat and flavor. They even have a fair number of organic products. Then there's the dosa batter. In the refrigerated section, the stores will usually have a selection of fermented dosa batters. Dosas are pancakes or crepes made from ground up and fermented lentils and parboiled rice, sometimes with other grains. I've seen brown rice batters, oat batters, and regular lentil/rice with ginger batters. All fermented. I'm not a big rice or lentil guy, but I will try almost anything fermented. I thought you guys might find it useful, so I got one to try. I heated up some butter in a cast iron pan and (directions said "fry in vegetable oil"—that's not happening!) poured a quarter cup of batter in. Cooked it like a pancake, and had a taste. It tasted like springy, spongy sourdough. I cooked another, this time spreading the batter thin with the back of the measuring cup. The result was closer to a crepe. You could roll it up and introduce some fillings. Next, I mixed a couple eggs into the batter. The result was lighter, airier, not as sour. This would be a great way to add protein, fat, and micronutrients. I could see this being a legitimate way to introduce some low-toxin (fermentation reduces antinutrients), gluten-free carbohydrate into your diet—if you're looking for that. Also good for kids, I bet. Other Highlights: Holy basil tea with ginger (dried). Potential benefits to testosterone levels. Big tubs of yogurt. Ghee. Coconut oil, coconut butter, coconut milk. There's a lot of stuff with great potential marred by seed oils and sugar, sadly. Complex chutneys, various sauces, pickles. It's too bad, but it does give you some ideas for things to try making yourself using better ingredients. Anyway, that's what I've been digging at the Indian grocery store. What's your favorite international food market? What do you get there? Let me know in the comment board of this week's Weekly Link Love. Thanks for reading today. Enjoy your Sunday, everyone. Best, | 