Origin: Alkanet Root, known as 'Ratanjot' in Hindi, is derived from the plant Alkanna tinctoria. This root, often confused with the beetroot due to its deep red color, has held cultural and culinary importance in India for centuries.

Best Quality Origin: The temperate regions of Jammu and Kashmir and Himachal Pradesh in Northern India are known for producing Alkanet Root of the highest quality, where the cool climate enhances its color and potency.

Flavor & Aroma: While Alkanet primarily lends a beautiful red hue to dishes, it also imparts a subtle earthy flavor. Its aroma is mildly woody, making it a gentle undertone in culinary dishes.

High-Quality Grades: The finest Alkanet Roots are deep red to purple, indicating a high concentration of the dye. They should be firm, free from mold, and should stain your fingers slightly when touched.

Uses in Cooking: In Indian cuisine, Ratanjot is used both as a natural coloring agent and a flavor enhancer. It's commonly used in curries and gravies from the Northern regions, adding a rich red hue without the heat of chillies. Additionally, it's a traditional ingredient in making 'rogan', a clarified butter infused with the red color of Ratanjot.

Health Benefits: Alkanet Root is believed to have medicinal properties in Ayurveda, including anti-inflammatory and antiviral attributes. It's also traditionally used in India for treating burns and skin issues due to its purported healing properties.

Zaycca Tip: To use Alkanet Root in cooking, it's recommended to infuse oil or ghee with the root, extracting its color and flavor, and then use this infused medium in dishes. This ensures an even spread of its hue and taste.