Introduction: Exploring Afghan Street Food

Introduction: Exploring Afghan Street Food

Afghanistan is home to some of the most flavor-rich and unique street foods in the world. The country’s cuisine is characterized by the use of fresh herbs, fragrant spices, and succulent meats. Afghan street food is not only delicious but also reflects the country’s rich cultural heritage. From the bustling streets of Kabul to the southern city of Kandahar, the culinary scene is diverse and exciting. In this article, we’ll explore some must-try Afghan delicacies that are guaranteed to tantalize your taste buds.

Kabul: The Heart of Afghan Cuisine

Kabul, the capital city of Afghanistan, is the heart of Afghan cuisine. The city’s bustling streets are filled with food vendors selling a variety of street food delicacies. One of the most popular street foods in Kabul is the fried dumplings known as ‘sambosas.’ These savory treats are filled with spiced minced meat or vegetables and deep-fried to perfection. Another must-try street food in Kabul is the ‘chelo kebab,’ which consists of juicy marinated meats grilled over open flames and served with fragrant rice and fresh herbs.

Kandahar: A Haven for Meat Lovers

Kandahar, located in the southern region of Afghanistan, is a haven for meat lovers. The city’s street food scene is characterized by its succulent grilled meats and hearty stews. One of the most popular street foods in Kandahar is the ‘tikka kebab,’ which consists of succulent chunks of marinated meat grilled over charcoal. Another must-try street food in Kandahar is the ‘qabili palau,’ which is a rice dish made with succulent lamb meat, carrots, and raisins.

Bolani: The Stuffed Flatbread Delight

Bolani is a popular street food in Afghanistan that can be found in most cities. It is a stuffed flatbread that is typically filled with mashed potatoes, onions, and fresh herbs. The bread is then fried or baked until golden brown and served hot with a side of tangy yogurt dip. Bolani is a perfect snack or appetizer, and it’s a must-try street food in Afghanistan.

Mantu: Afghan Dumplings with a Twist

Mantu is a popular street food in Afghanistan that consists of steamed dumplings filled with spiced minced meat and topped with a tomato-based sauce. This dish has a unique twist – the dumplings are typically topped off with a dollop of tangy yogurt and sprinkled with dried mint. Mantu is a must-try if you’re looking for a unique and delicious street food experience.

Kabuli Pulao: The King of Rice Dishes

Kabuli Pulao is the king of rice dishes in Afghanistan. It’s a fragrant and flavorful dish made with basmati rice, tender lamb meat, and a variety of aromatic spices. The dish is served with a side of sweet caramelized carrots, raisins, and nuts. Kabuli Pulao is a must-try if you’re looking for a hearty and delicious street food experience.

Ashak: The Vegetarian Delight from Kabul

Ashak is a vegetarian delight from Kabul that is made with delicate steamed dumplings stuffed with leeks, scallions, and fresh herbs. The dumplings are then topped off with a tangy yogurt sauce and garnished with a sprinkle of ground beef or lamb. Ashak is a must-try if you’re looking for a unique and delicious vegetarian street food experience.

Conclusion: Savoring the Flavors of Afghanistan

Afghanistan’s street food scene is rich and diverse, with a variety of unique and delicious dishes to try. From the hearty meat dishes of Kandahar to the vegetarian delights of Kabul, there’s something for everyone. So, the next time you find yourself in Afghanistan, be sure to explore the country’s street food scene and savor the flavors of this rich and vibrant cuisine.

Afghanistan

From the Bazaars to the Streets: A Gastronomic Tour of Afghanistan

Introduction: Afghan Cuisine Overview

Afghan cuisine is an amalgamation of various influences from Central Asia, the Indian subcontinent, and the Middle East, resulting in a unique blend of flavors and spices. The cuisine is known for its rich and aromatic dishes, which are usually accompanied by bread and rice. The traditional Afghan food is prepared with an emphasis on slow cooking methods and the use of fresh ingredients such as herbs and spices.

Bazaars of Afghanistan: A Culinary Haven

Afghanistan’s bazaars are a culinary haven for food enthusiasts. The bazaars offer a wide variety of fresh produce, herbs, and spices, which are used in traditional Afghan dishes. One can find a plethora of fruits, nuts, and vegetables in the bazaars, including pomegranates, apricots, almonds, and pistachios. The bazaars are also known for their spice shops, which provide an array of spices such as cumin, coriander, and turmeric.

Streetside Delicacies: A Foodie’s Paradise

Afghanistan’s streets are a foodie’s paradise, with vendors selling a variety of mouth-watering delicacies. Some of the popular street foods in Afghanistan include bolani, a type of flatbread stuffed with potatoes, leeks or spinach, and kadu bouranee, which is a pumpkin dish cooked in a tomato-based sauce. Other favorites include samosas, kebabs, and naan bread.

Kebabs, Qormas, and Pulao: Afghan Mainstays

Kebabs, qormas, and pulao are some of the mainstays of Afghan cuisine. Kebabs are skewered meat, which is usually marinated in a mixture of spices and grilled over hot coals. Qormas are meat or vegetable stews that are slow-cooked with onions, tomatoes, and spices. Pulao is a rice dish that is flavored with saffron and cooked with meat, vegetables, and spices.

Afghan Beverages: Teas, Juices, and More

Afghanistan is known for its variety of beverages, including different types of teas, flavored yogurts, and juices. Some of the popular teas in Afghanistan include green tea, which is served with cardamom and sugar, and qaymaq chai, which is a tea with cream. Another famous beverage is doogh, which is a yogurt-based drink that is flavored with mint and cucumber.

Regional Variations: The Spice of Afghan Cuisine

The cuisine of Afghanistan varies regionally, with each area having its unique flavors and dishes. The northern region of Afghanistan is known for its dairy products, while the eastern region is known for its spicy dishes. The southern region is famous for its kebabs, and the western region is known for its bread and pastry.

Food Etiquette in Afghanistan: Dos and Don’ts

Afghanistan has a unique set of food etiquette that one should be aware of when dining with locals. It is customary to eat with your right hand as the left hand is considered unclean. Additionally, one should not waste food and should finish everything on their plate. It is also customary to offer food to others at the table before taking it for oneself.

Conclusion: Exploring Afghanistan’s Rich Culinary Heritage

Afghanistan’s rich culinary heritage is a testament to its cultural diversity and historical influence. From the bazaars to the streets, Afghanistan offers a diverse range of flavors and dishes that are sure to tantalize one’s taste buds. Exploring the cuisine of Afghanistan is an excellent way to learn more about its history, culture, and people.

Afghanistan

From Chapli Kebabs to Bolani: An Introduction to Afghan Street Food

Introduction: Afghan Street Food

Afghan street food offers a delicious blend of traditional and modern flavors. From savory kebabs to crispy fried pastries, Afghan street food is sure to satisfy your cravings. Street food is an integral part of Afghan culture, and it can be found in every corner of the country. Whether you are walking down the busy streets of Kabul or exploring the bazaar in Herat, you are sure to find a variety of street food vendors serving up delicious dishes.

What is Chapli Kebab?

Chapli Kebab is a popular Afghan street food that is made with ground beef or lamb mixed with spices and herbs. The mixture is then shaped into a patty and cooked on a flat grill until it is crispy and golden brown. Chapli Kebab is typically served with freshly baked Afghan bread, sliced tomatoes, and onions. The bread is used to wrap the kebab, creating a delicious sandwich that is perfect for on-the-go eating.

Chapli Kebab is a must-try dish for anyone visiting Afghanistan. The combination of spices and herbs creates a unique flavor that is both savory and spicy. Each vendor has their own secret recipe, so it is worth trying Chapli Kebab from different places to find your favorite.

The Secret to Bolani: Afghan Flatbread

Bolani is a flatbread that is stuffed with vegetables, such as potatoes, spinach, or pumpkin. The bread is then fried until it is crispy and golden brown. Bolani is typically served as a snack or appetizer and can be found at most street food vendors. The key to making perfect Bolani is to use freshly made dough and to cook it on a hot griddle.

Bolani is a delicious and healthy option for anyone looking for a vegetarian street food option. The combination of crispy bread and flavorful vegetables makes it a satisfying dish. Bolani is often served with a side of chutney or yogurt sauce for dipping.

Aloo Tikki: An Afghan Twist on an Indian Classic

Aloo Tikki is a popular Indian street food that has made its way to Afghanistan. The dish is made with mashed potatoes mixed with spices and herbs, formed into a patty, and then fried until it is crispy and golden brown. In Afghanistan, Aloo Tikki is often served with a side of chutney or yogurt sauce.

The Afghan twist on this classic Indian dish adds a unique flavor to the dish. The addition of Afghan spices and herbs creates a new taste experience that is sure to satisfy your taste buds. Aloo Tikki is a great snack or appetizer that is perfect for on-the-go eating.

Kabuli Palaw: The National Dish of Afghanistan

Kabuli Palaw is the national dish of Afghanistan, and it is a must-try for anyone visiting the country. The dish is made with basmati rice that is cooked with spices, carrots, raisins, and lamb or beef. Kabuli Palaw is typically served with a side of yogurt sauce and salad.

Kabuli Palaw is a delicious and filling dish that is perfect for lunch or dinner. The combination of sweet and savory flavors creates a unique taste experience that is sure to satisfy your cravings. The dish is often served at special occasions, such as weddings and holidays.

Sambosas: A Delicious Fried Pastry

Sambosas are a popular street food in Afghanistan and can be found at most street food vendors. The dish is made with a thin pastry that is stuffed with spiced vegetables or meat and then fried until it is crispy and golden brown. Sambosas are typically served as a snack or appetizer.

Sambosas are a delicious and convenient option for anyone looking for a quick and easy street food dish. They are easy to eat on-the-go and are perfect for sharing with friends.

Shola: The Comfort Food of Afghanistan

Shola is a comforting and hearty soup that is popular in Afghanistan. The dish is made with lamb or beef, lentils, and vegetables, such as carrots and onions. The soup is typically served with freshly baked Afghan bread.

Shola is a perfect comfort food for anyone looking for a warm and satisfying meal. The combination of savory meat and flavorful vegetables creates a delicious and filling soup that is sure to warm you up on a chilly day.

Afghan Tea: The Perfect Complement to Any Street Food Meal

Afghan tea is a traditional beverage that is served with most street food dishes. The tea is brewed with black tea leaves and flavored with cardamom and other spices. Afghan tea is typically served with sugar and a side of nuts or sweets.

Afghan tea is a perfect complement to any street food meal. The combination of sweet and spicy flavors creates a unique taste experience that is sure to satisfy your cravings. The tea is also a great way to warm up on a chilly day.

Food

Otsu – The Trendy Noodle Salad from Japan

Tomatoes, lettuce leaves, mozzarella & co. have to watch out now because a Japanese noodle dish is currently conquering the world: Otsu – a salad that puts the taste buds in ecstasy and is child’s play to prepare. The hype surrounding the traditional soba noodle dish is spreading like a virus on social media. There is hardly a blogger who hasn’t tried Otsu and new fans are joining them every day.

This is Otsu:

The basic ingredients are simple: Japanese soba noodles meet coriander, cucumber, and crispy tofu – refined with oil, vinegar, soy sauce, and sesame. The result is Otsu, a vegan salad for practically every situation, because it tastes great both warm and cold, making it the perfect gift for a picnic or visiting friends.

This is why Otsu is healthy:

The main ingredient in otsu is, of course, soba noodles. The Japanese variety is made from buckwheat and is therefore gluten-free. If you want to be sure that the soba noodles in the Asian store really do not contain gluten, you should take a look at the list of ingredients on the packaging before buying.

The pseudo-grain variety contains a lot of protein as well as potassium, iron, and magnesium. The latter mineral is u. a. important for muscle relaxation and energy metabolism. Due to its high protein content, tofu is a popular food for vegetarians and vegans. The soy protein is better digestible for humans than other vegetable proteins and contains all essential amino acids.

The Otsu Recipe:

Depending on personal taste, an otsu can of course be less spicy or prepared without coriander. Here are the ingredients and the quick six steps to Otsu Salad:

For the Otsu dressing:

1 thumb-sized piece of ginger
Zest 1 organic lemon
2 tsp honey or agave syrup
1/2 tsp cayenne pepper
1 tbsp lemon juice
1/2 tsp sea salt
60 ml brown rice vinegar
80 ml soy sauce
2 tbsp olive oil
2 tbsp sesame oil

For the otsu salad:1/2 bunch coriander

3 spring onions
1/2 cucumber
300 g soba noodles
4 tbsp sesame seeds
300 g firm tofu

The preparation:

For the Otsu salad dressing, grate the ginger and mix with the zest of the lemon, honey (or agave syrup), and cayenne pepper. Then stir in lemon juice, salt, rice vinegar, soy sauce, olive, and sesame oil.
For the otsu salad, wash the coriander, spring onions, and cucumber. Roughly chop the cilantro and set aside a handful for garnish. Cut the spring onions into fine slices. Halve the cucumber lengthways, deseed and cut into thin slices.
Cook the soba noodles in plenty of boiling salted water until al dente, about 4 minutes. Then drain, rinse with cold water and drain.
Toast the sesame seeds in a dry pan until fragrant, then set aside.
Dry the tofu and cut it into small cubes. Then fry in a pan with a little oil until golden brown on all sides.
In a large bowl, toss the soba noodles with the vegetables, cilantro, and dressing. Then add the tofu and garnish with the remaining coriander and sesame seeds.

Food

Palm Oil – The Oil from The Jungle

Chocolate, margarine, detergent: there is palm oil in almost every supermarket product. But the massive cultivation of oil palms is a great danger for the rainforest and its inhabitants. We provide information about which products contain palm oil and how consumers can act responsibly without giving up products with palm oil entirely.

The number is impressive: 53 million tons of palm oil were produced in 2013, and the trend is rising. The oil, which is obtained from the kernel and pulp of the fruit of the oil palm, is a real all-rounder: it has a high melting point, which is why it gives food a creamy texture.

At the same time, it can be heated to very high temperatures; therefore it is found in frying and deep-frying fat such as palm. Cheap to produce, palm oil can be processed into biodiesel as well as cake icing, chocolate, mascara, and soap. There are thousands of products with palm oil in every supermarket.

So far, so good, one might think a fast-growing, extremely flexible natural product, this palm oil.

A look at the rainforests of Southeast Asia reveals the dramatic downside: In order to satisfy the global hunger of the industry for palm oil, rainforests are being cut down on a large scale, especially in Malaysia and Indonesia, or forest areas are simply being burned. In its place is a monoculture that offers no habitat whatsoever for flora and fauna, let alone protection from flooding or erosion. Since 1990, the area under cultivation for oil palms has doubled worldwide and even increased tenfold in Indonesia (source: WWF).

Palm oil plantations now cover twelve million hectares worldwide – that’s a third of Germany! An intact rainforest is not only important for the global climate, it is also a habitat for endangered animal species such as orangutans and tigers. The fire clearing of the forest is particularly difficult for the orangutans: the rare great apes are repeatedly killed in the flames.

You can’t do without palm oil either

But boycotting palm oil completely is not a solution either, according to environmental organizations such as the WWF or Greenpeace. In principle, palm oil is not a bad oil: It takes less space and time to grow than comparable oil plants. In this way, a large part of the global demand for vegetable oils can be covered in a relatively small area. In order to achieve a comparable yield of soybean oil, for example, the area under cultivation would have to be more than twice as large. For many small farmers in Southeast Asia, the cultivation of oil palms is also a way out of poverty.

But the cultivation of palm oil – the experts agree – must change radically. Otherwise, the green rainforests of Southeast Asia will soon be history.
Unfortunately, most palm oil producers are still a long way from an ecologically, economically, and socially acceptable standard.

The Round Table for Palm Oil (RSPO) has existed since 2008 and sets certain minimum production standards and issues a certificate. The RSPO is not an eco-label: it is about doing more for working conditions and environmental protection on the plantations than is required by the laws of the respective country. The label is also only awarded to areas for which no rainforest has been cleared since 2005.

Which products contain palm oil?

It would make more sense here to ask the opposite question: Which products actually contain no palm oil? It is found in every second supermarket product in various degrees of processing, for example in ready meals such as pizza, in chocolate, in spreadable fat, in biscuits, in muesli, in shampoos, hair treatments, creams, mascara, and concealer. This is where the various practical properties of the oil come into play again: it makes creams easier to spread, makes the chocolate pieces in the cookies you buy creamy, and lets pizza cheese spread beautifully. Since palm fat can also be used to produce surfactants, it is also contained in almost every detergent.

How do I recognize products with palm oil?

For a long time, the vague term “vegetable fat” was sufficient to declare different fats in a product. Fortunately, that changed in December 2014: Since then, every vegetable fat contained in food has to be explicitly named.

The ingredients must also be listed in a standardized manner throughout Europe on all cosmetics packaging, but unfortunately not necessarily in German. If palm oil is found in cosmetics and there is no German translation, then there are terms such as palm stearine, palmitate, palm olein, or palm kernel oil. Some suppliers, especially from the natural cosmetics sector, also label in German. Some providers such as Dr. Hauschka and Annemarie Börlind never use palm oil.

Food

Mason Jar Salad: The Salad Trend from The Screw-Top Jar

Grandma’s mason jar is celebrating its renaissance as a container for “Mason Jar Salad”. The salad from the jar not only looks good but is also good as a healthy and wholesome lunchtime meal. We’ve rounded up the best Mason Jar combos for you.

“Today I’ll eat a nice fresh salad for lunch” – how often do we start the new working week with this resolution? A new trend from the USA upgrades the salad prepared at home to a small work of art: you are sure to get envious looks when you pull your salad, layered in many bright colors, out of your bag or backpack in a screw-top jar.

The use of a high screw-top jar not only has aesthetic but also practical advantages: All components can be transported together in one container without the green salad becoming limp; because the dressing stays at the bottom of the glass.

How to make your own Mason Jar Salad

The secret to making a salad in a jar that’s pretty and crunchy is layering it right: First, add the dressing to the jar. Then follow all the components that are cut a little coarser, for example, pasta, tofu, potatoes, or chicken. Next, layer chopped nuts, chia seeds, berries, or seeds in the jar. Finally, embed lettuce and sprouts. Screw the lid on tightly and the healthy, homemade lunch is ready!

The highlight of this layering: Now open the glass and put the contents on a plate or in a bowl, the green salad forms the basis and the dressing can be easily spread over all the ingredients.

Three great Mason Jar Salad combos

1. The Hearty: Spinach and Bacon Salad

The building blocks

bacon
hard-boiled eggs
mushrooms
Red onions
baby spinach
Dressing of your choice (we recommend a light mayonnaise dressing)

The preparation

Fry the bacon slices in a pan without fat until golden brown, and drain on kitchen paper. Let cool and cut into bite-sized pieces. Peel the eggs and cut them into not too thin slices. Halve and thinly slice the onions. Roughly dice the mushrooms. Sort the baby spinach, wash thoroughly and spin dry. Prepare the mayonnaise according to the recipe and first pour it into the screw-top jar, then add the eggs and onions. This is followed by the mushrooms, the bacon, and the baby spinach.

2. The Trendy: Kale and Chickpea Salad

The building blocks

fresh kale washed, de-stemmed, and finely shredded
Canned chickpeas
dried cranberries
coarsely grated Parmesan
to taste fried tofu or chicken
vinaigrette

The preparation

Start with the dressing and then layer the coarser ingredients in the screw-top jar. The conclusion is formed by the cranberries, the kale, and the parmesan.

3. The hot one: carrot “noodle” salad with chili sauce

building blocks

chili dressing
carrots cut into thin strips
paprika
roasted and cut into small cubes, roasted cashew nuts
toasted sesame seeds
Salad of your choice

The preparation

First, put the chili dressing in the glass, then the carrots and the pieces of pepper. Layer the cashew nuts and sesame seeds on top. The finale is the fresh salad.

Our conclusion

The great thing about Mason Jar Salad: There are no limits to your imagination. You can combine ingredients according to your mood and conjure up your colorful, individual lunch. Have fun experimenting!

Food

Make Your Own Vegan Pulled Pork Burgers from Jackfruit

The jackfruit is an insider tip for vegetarians and vegans because its pulp can be used unripe like chicken or pork! So it’s no wonder that the latest food trend takes advantage of this meaty quality. Making your own vegan pulled pork burgers from jackfruit is currently a hit with foodies! Here is the recipe for it.

That’s how healthy the “vegetable meat” is jackfruit

The unripe jackfruit, which can be up to one meter long and weigh up to ten kilograms, has a consistency that is very similar to that of chicken breast fillet, which is why they are a great meat substitute. Ripe fruits taste similar to a mixture of pineapple and banana – but the taste of the kernels is more reminiscent of chestnuts.

Jackfruit is particularly rich in nutritious starches, which explains why they play an important role in countries of origin such as Southeast Asia or Brazil as a staple food and as a substitute for rice. With 27 milligrams per 100 grams, tropical fruits contain a high proportion of calcium, which is particularly important for healthy bones and teeth.

The seeds of the jackfruit are also small power packs because they are full of vitamins from the B group, magnesium, iron, and sulfur.

The vegan pulled pork burger recipe

The ingredients:

For the fruity barbecue sauce:

2 juice oranges
1 pineapple (approx. 125 g pulp)
2 small onions
1 tbsp canola oil
200ml ketchup
4 tablespoons maple syrup
2 tablespoons Worcestershire sauce
2 dried chili peppers

For the burger:

1 can of jackfruit pieces (from the Asian store, about 560 grams)
2 shallots
1 clove of garlic
3 tbsp canola oil
2 burger buns
4 lettuce leaves
2 radicchio leaves
1 tomato

The preparation:

For the barbecue sauce, halve and squeeze the oranges. Measure out 100 milliliters of juice. Peel the pineapple and dice the flesh into small pieces. Peel and finely chop the onions.
Heat the oil in a pan, add the onions and sauté while stirring. Drain the fat from the pan, leaving about 1/2 teaspoon.
Add the pineapple, ketchup, maple syrup, orange juice, Worcestershire sauce, and chilies to the onions in the pan. Bring everything to a boil and simmer over medium heat for about five minutes.
Hang a colander over a bowl. Pour in the sauce, press through the sieve with a ladle, and leave to cool.
Now for the burger, rinse the jackfruit pieces under running water and drain.
Peel shallots and garlic clove. Cut the shallots into narrow strips and finely chop the garlic.
Heat the oil in a pan, and add the onion and sauté over medium heat. Then add the garlic and jackfruit pieces and sauté for about six minutes.
Add the barbecue sauce to the pan and continue to simmer over low heat for another 15 minutes.
In the meantime, toast the burger buns, and wash and drain the two lettuce leaves. Cut the radicchio into fine strips and the tomato into fine slices.
Divide the jackfruit into fine fibers, place the lettuce leaves, tomato, pulled jackfruit, and radicchio on the bun halves, and fold them together – bon appetit!

Food

Leftovers from the Sweet Chocolate Santas

There is a lot of snacking going on during the Christmas season. Chocolate Santa Clauses in particular are popular gifts. However, there are often so many that they cannot all be eaten. But you don’t have to throw away the opened chocolate Santa Clauses. On the contrary: they can be used to conjure up many creative delicacies.

Chocolate fondue

The leftovers of the chocolate Santa Clauses work great because the figures are great for a chocolate fondue. Simply melt the chocolate and dip your favorite fruit, nuts, or marshmallows into it.

Sponge cake

You can also bake a great sponge cake from crumbled chocolate Santas. This can be baked in its usual form or in small glasses. Pretty decorated, the cake glasses are a great gift for the next coffee party.

Hot chocolate

It’s not easy to use up the leftovers of the chocolate Santa Clauses – and they can’t be any tastier either. Pour the milk over the melted chocolate in the saucepan and heat again. That makes a creamy hot chocolate!

Chocolate Pralines

Making delicious chocolate pralines yourself is very easy: Crumble the chocolate Santa Clauses in a bowl and then melt them in a water bath. Pour the melted chocolate into ice cube molds and place it in the fridge to cool. Tip: Refine the chocolate with chili flakes or orange zest.

Food

Dal: Protein-Rich Satiety Made from Legumes

What has been a classic of Indian cuisine for centuries is now also becoming increasingly popular in this country: dal. A dish of legumes and spices that can be served both as a main course and as a side dish. EAT SMARTER introduces Dal.

This is Dal

Indian dal is made from legumes such as lentils, chickpeas, beans, or peas. For this, it is boiled until a creamy porridge is formed. Coriander, cumin, chili, garlic, onion, and turmeric round off its taste and make dal, which is served both as a main course and as a side dish, an aromatic experience!

That’s why Dal is so healthy!

The main component of the Dal dish is legumes of all kinds. And these are really little power packs, because they are low in calories, have a positive effect on blood sugar levels, and provide valuable vegetable protein – which is why they regularly end up on the plates of vegetarians and vegans.

In addition, legumes contain satiating carbohydrates and up to 20 percent fiber, which, among other things, promote intestinal health. Dried peas, lentils, and beans should be soaked in water before cooking, which should then be discarded. This is the only way to remove the indigestible substances from the legumes.

Lifestyle

Removing Hair Color: 5 Tips on How To Quickly Get The Color Back From Your Hair

Hair tints are done quickly and give you a temporary, individual look. Find tips on how to get unwanted color out of your hair here.

hair tints

Normal hair tints usually last eight hair washes; Intensive tones should conjure up your current desired color in your hair for up to eight weeks or 24 hair washes.

Intensive tints are neither a “simple” tint nor a coloring, which means they are not permanent like a color, but cannot be washed out as easily as a normal tint.

Tips on how to get unwanted color out of your hair

Sometimes the toned color in your own hair doesn’t look the way you envisioned it. If so, here are five tips on how to get the toned color out of your hair:

Tip 1: If your tint is less than 24 hours old, you can mix equal parts honey and water and apply to the hair, leave on for about 60 minutes and then rinse out.
Tip 2: Use a deep cleansing shampoo and leave it on for a few minutes before rinsing it out.
Tip 3: You can lighten the tint with chamomile tea. To do this, take five tea bags in a cup of water and pour it onto your hair when it has cooled down, so that it can act for about ten minutes; then you can rinse it off.
Tip 4: You can also lighten your hair with vitamin C. Dissolve five effervescent tablets in a bowl. Leave the mixture on for about 30 minutes and then rinse it out.
Tip 5: You can also use hair color remover (only works for intensive tones!).