Poppadoms

Pappadums, also known as papad, are thin and crispy wafers typical of the Indian subcontinent's cuisine. They are primarily made from lentil flour, chickpea flour, rice, or cassava flour, mixed with spices such as cumin, pepper, or chili, which gives them their characteristic and slightly spicy flavor.

Their origin dates back to traditional Indian gastronomy, where they are consumed as a side dish or appetizer alongside curries, chutneys, and other dishes. They are very popular in countries like India, Pakistan, Bangladesh, and Sri Lanka, and have spread to international cuisine due to their crunchy texture and versatility.

Regarding their properties, pappadums are low in fat and calories when prepared in the oven or microwave, making them a light and tasty option to accompany meals. They also provide plant-based proteins thanks to the legume flour used in their preparation.

In different regions of Latin America, although there is no universally known term for this ingredient, they may be referred to simply as crispy legume flour wafers or Indian crackers. In some Spanish-speaking communities familiar with Indian cuisine, the original name "pappadums" or "papad" is retained.