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You are here: Home / Recipes / Main Dishes / Pasta / Orecchiette with Garlicky Kale and Breadcrumbs

Orecchiette with Garlicky Kale and Breadcrumbs

5 stars (from 12 ratings)
By Traci York — Updated June 6, 2023 — 45 Comments / Jump to Recipe
This post may contain affiliate links. Please read my affiliate policy.

This pasta with kale and garlicky breadcrumbs is a hearty, flavor-packed Orecchiette Pasta Recipe. Like my one pot Creamy Mushroom Orzo recipe, this recipe is ready in about 45 minutes. It’s vegetarian, and easily vegan and gluten free.

A plate of food on a table, with Pasta and kale with breadcrumbs.

Table of Contents

  • For the Love of Pasta
  • My Adaptations to this Orecchiette Pasta Recipe
  • Ingredients for this Pasta and Kale Recipe
  • A Few Recipe Notes 
  • More Vegetarian Pasta Recipes to Love
  • Orecchiette with Garlicky Kale and Breadcrumbs Recipe

For the Love of Pasta

You’d hardly know it by the few pasta recipes I’ve shared on Vanilla And Bean, but I absolutely am a fan. Moderation is key. So when I do have pasta, I completely swan dive in. But of course, love including something green in it.  In this case, it’s pasta with kale. 

There’s no shortage of inspiration in Bon Appétit’s Pasta issue. I’ve been playing with and adapting several recipes to make them vegetarian and a few vegan. I find cauliflower an easy swap for things like shrimp and fish due to its tender texture. Anchovies make their way into pasta recipes as well, but I find capers to be a fabulous vegetarian and vegan stand in for that briny, umami flavor I’m after.

Ingredients for Orecchiette with Garlicky Kale and Breadcrumbs recipe.

But it’s the breadcrumbs Bon Appétit highlighted in several recipes that gave me complete heart eyes. That salty-garlicky crunch sprinkled over saucy orecchiette pasta plus more on the side… Something so simple, how could I have overlooked these crunchy powerhouses of texture and flavor? 

My Adaptations to this Orecchiette Pasta Recipe

For this orecchiette recipe, I changed a few things from Bon Appétit’s original recipe. I find some pasta recipes too heavy on pasta and not enough veggies. So I tend to modify in favor of veggies… 

….but still with ample pasta.

From the original Bon Appétit recipe, I cut the amount of pasta and parmesan in half, but retained the full pound of kale (two bundles) and a cup of breadcrumbs. I also cut back on oil by 1 Tbs for toasting breadcrumbs,  sub capers for anchovies and add a hearty squeeze of lemon just before serving. 

I found the pasta/veggie ratio to be a good balance using these modifications, with plenty of breadcrumbs left for additional sprinkling. 

Microplaning garlic on a cutting board for Orecchiette with Garlicky Kale and Breadcrumbs recipe.   Chopping kale on a cutting board for Orecchiette with Garlicky Kale and Breadcrumbs recipe. Overhead shot of making breadcrumbs in a food processor.    Overhead shot of toasting breadcrumbs in a pan.Just blanched fresh kale on a pan.    Chopping fresh blanched kale.

Ingredients for this Pasta and Kale Recipe

Simple ingredients and rich flavors bring this kale pasta recipe together in about 45 minutes. Here’s what you’ll need to make it (see recipe card for details):

  • Kale – I like dinosaur (aka Lacinato) 
  • Fresh Breadcrumbs – sourdough bread works beautifully here, or gluten free bread if needed
  • Olive Oil + Butter – easily vegan with plant butter
  • Garlic – fresh cloves for best flavor
  • Capers – for a briny pop of flavor
  • Red Pepper Flakes
  • Orecchiette pasta – or other favorite pasta shape
  • Grated Parmesan – vegetarian or vegan
  • Lemon

Quick Guide: How to Make this Orecchiette Recipe 

While this recipe is simple enough to make, there’s several things going on, on the stove top, that will require a bit of multitasking. Here’s how to make it (see recipe card for details):

  • First, start by preparing all the ingredients, putting a large pot of water on to boil.
  • Second, toast the breadcrumbs on the stove-top. Use previously frozen or day old bread. If you can get your hands on sourdough, all the better!
  • Third, once the water is up to a boil, blanch the kale, cool, squeeze out the water then chop. 

Blanching serves several purposes here:

    • Cleans and washes away pesky hidden dirt and debris.
    • Destroys the enzymes that turn the veggies brown and mushy when cooking longer.
    • Helps retain its bright green color and nutrients.
  • Next, cook the pasta and make the sauce.
  • Last, mix all the components together with pasta water, breadcrumbs, and parmesan.

Capers with oil and pepper flakes in a pan.    Stirring the blanched kale into the sauce.

The Sauce (!!)

The sauce is incredibly fragrant and simply sublime. It starts with butter and olive oil, then, capers and pepper flakes are sprinkled in. Using the back of a heat proof jar, gently mash the capers until the sauce begins to thicken (take in a deep breath of deliciousness). During the last few minutes of cooking, garlic is added, the blanched kale, and a bit of water.

At the end of cooking, all the components are tossed together; pasta, kale, sauce, pasta water, parmesan and breadcrumbs.  

Finished Orecchiette with Garlicky Kale and Breadcrumbs in a bowl with a fork. Overhead shot of sharing Orecchiette with Garlicky Kale and Breadcrumbs recipe in bowls.

A Few Recipe Notes 

  • Use whatever pasta shape you have on hand, gluten free if needed. My favorite gluten free pasta is Jovial’s Brown Rice Pasta. With this kale pasta recipe, I like brown rice penne, shells or capellini.
  • Pasta is best enjoyed fresh. I find with freezing or storing overnight, while it still tastes good, the kale loses its bright green color.
  • Be sure to retain the pasta cooking water, so it can be used in the sauce. It helps leave a beautiful glossy coat on the pasta and flavor the recipe. 
  • Make it Vegan: Two easy swaps… opt for plant butter and vegan Parm. I like homemade or for in store, look for Follow Your Heart. 
  • Parmesan Cheese: Look for vegetarian friendly Parmesan cheese (one that does not use rennet in production). BelGioioso vegetarian Parm can be hard to find, but Organic Valley is more widely available and Stella offers a vegetarian friendly Parm. For more information, check with your preferred cheese maker. 

More Vegetarian Pasta Recipes to Love

  • Creamy One Pot Pasta with Tomato and Mascarpone Sauce
  • Lemon Orzo Pasta Salad with Asparagus, Spinach and Feta
  • Spaghetti Puttanesca
  • Stovetop Pumpkin Mac & Cheese
  • Roasted Cauliflower Mac & Cheese
  • Lemon-Dijon Macaroni Salad with Asparagus and Peas
A plate of food on a table, with Pasta and kale with breadcrumbs.
Print Recipe

Orecchiette with Garlicky Kale and Breadcrumbs Recipe

Total Time:45 minutes minutes
Servings:4 Servings
Calories:588kcal
Author:Traci York
Orecchiette with Garlicky Kale and Breadcrumbs;  a hearty, flavor-packed pasta ready in about 45 minutes. *Just about any pasta will work here, including gluten free! I like how the little orecchiette cup  the capers and breadcrumbs. This recipe is vegetarian, easily vegan and gluten free.

Ingredients

  • 1 lb (450g) Lacinato Kale aka dinosaur kale - about 2 bunches, destemed* (see note)
  • 1/2 tsp Sea Salt divided, + more for pasta water. Leave out for vegan option. *
  • 1 C (75g) Fresh Breadcrumbs **see note
  • 4 Tbs Olive Oil Divided
  • 3 Cloves of Garlic , microplaned, about 2 tsp
  • 2 Tbs Unsalted Butter , use vegan butter for vegan option
  • 4 Tbs Capers drained
  • 1/4 tsp Red Pepper Flakes
  • 8 oz (225g) Pasta , I like orecchiette or penne, gluten free if needed
  • 1/4 C (36g) Grated Parmesan *** (see note) plus more for serving, leave out for vegan option
  • 1 Lemon

Instructions

  • Put a large stock pot of water on to bring to a boil. Once boiling, working in two batches, blanch the kale for 4 minutes. Remove from the pot with tongs, setting it aside on a sheet pan to cool. Reserve the water for cooking the pasta. Once the kale is cool, press out as much water as possible and chop into bite size pieces. Set aside. 
  • Meanwhile, mix fresh breadcrumbs with 2 Tbs of olive oil and 1/4 tsp salt in a large 10" (25cm) skillet (with high sides - 2 1/2" to 3" (6cm)). Toast breadcrumbs on medium-low for about 5 minutes tossing and moving the breadcrumbs around in the pan two or three times. Add 1/2 the garlic and stir, pressing the garlic in, and moving the breadcrumbs around the pan for another 2-3 minutes or until golden and crunchy.
    Season with a few grinds of pepper. Transfer to paper towels on a plate to soak up any oil. Set aside. Wipe out the pan (you'll use it to make the sauce) and set aside. 
  • Bring the kale water back to a boil, adding more water if needed, add a heavy pinch of salt and cook the pasta according to package directions or until al dente. If using orecchiette, the little pieces of pasta tend to stick together. Stir several times while cooking to separate the spooners! Drain the pasta, reserving at least 2 C (470g) of pasta water. 
  • Meanwhile, in the same skillet used to toast the breadcrumbs, heat the butter and remaining 2 Tbs of olive oil on medium-low until melted. Add capers and pepper flakes. Mash the capers, gently (I use the bottom of a heat proof jar - like a canning jar). Cook, mashing for about 2 minutes. The sauce will begin to thicken.
    Add the remaining garlic, cooking another minute, stirring. Add the kale, 1/4 tsp of salt and 1/2 C (118g) of water to the caper mixture, stirring 2-3 minutes to heat through.
  • To Assemble: Add the drained pasta to the kale mixture plus about 1/2 C (118g) of pasta water, stirring, adding more pasta water until the pasta is glossy. I add about 1 1/2 C total, but if you feel the pasta could use more, add about 1/4 C more at a time.  Stir in the parmesan and breadcrumbs, and squeeze 1/2 a lemon over the pasta. Stir. Taste for salt and adjust as needed.
    Serve immediately with extra breadcrumbs, lemon wedges, fresh ground black pepper and parmesan for sprinkling on the side. 

Notes

*Most plant butter is salted, and if this is the case in your choice of butter, leave the added salt out and salt the pasta at the end of cooking. 
**Fresh Breadcrumbs: Simply whirl several slices or chunks of bread - gluten free if needed (at least 4 oz/113g) in a food processor until they're broken down into crumbs. They're ready to toast in the recipe. Store any leftover crumbs in the freezer. Use gluten free if needed. 
***Parmesan Cheese: Look for vegetarian friendly Parmesan cheese (one that does not use rennet in production). Look for BelGioioso or Organic Valley. Both are vegetarian Parms.  For more information, check directly with your preferred cheese maker. 
While I've frozen this recipe and stored it in the fridge for a few days, it tastes best right off the stove. Store in a lidded container, in the refrigerator for up to three days. 
Recipe adapted from Bon Appetite 2017 Pasta Issue. 
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 588kcal | Carbohydrates: 76g | Protein: 19g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 21mg | Sodium: 873mg | Potassium: 782mg | Fiber: 4g | Sugar: 4g | Vitamin A: 11595IU | Vitamin C: 151.5mg | Calcium: 315mg | Iron: 4.1mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Pinterest pin of pasta and kale on a plate.

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  1. Avatar for JulieJulie

    October 30, 2023 at 6:07 pm

    5 stars
    We used a whole wheat rotini. Just delicious! The bread crumbs are magic. For us, a bit more garlic and parmesan were perfect. Thank you!

    Reply
    • Avatar for Traci YorkTraci York

      November 9, 2023 at 1:02 pm

      Yes to whole wheat rotini! Thank you for your note and giving the recipe a go, Julie. I’m all in for more garlic!

      Reply
  2. Avatar for AnayaAnaya

    March 10, 2020 at 11:22 pm

    Great recipe Traci! Your recipe looks so yummy. Can’t wait to try out the pasta this weekend. My kids are big pasta lover. Hope my kids will love this. Thanks for sharing the recipe.

    Reply
    • Avatar for TraciTraci

      March 11, 2020 at 1:39 pm

      Thank you Anaya! LMK if you give the recipe a go!

      Reply
  3. Avatar for suzisuzi

    February 24, 2020 at 3:34 pm

    this looks divine!! you mention it freezes well and I am wondering the best way to do that. thanks for sharing!!

    Reply
    • Avatar for TraciTraci

      February 26, 2020 at 9:54 am

      Hi Suzi! You can freeze the recipe, although I prefer it fresh. Store it in a lidded container, allowing it to cool completely and then freeze it. You can also store it in individual storage containers for meal prep too. Thaw overnight in the fridge then gently rewarm stovetop adding a splash of water if needed. I hope this helps.

      Reply
  4. Avatar for OrenOren

    February 20, 2020 at 5:11 am

    Hey Traci, Great blog! I tried this type of pasta first time. It was prepared very quickly. I just loved the recipe and the crunch of the breadcrumbs was too yummy. Thanks for sharing the recipe.

    Reply
    • Avatar for TraciTraci

      February 22, 2020 at 9:10 am

      Hi Oren! So happy to hear you enjoyed the pasta! Yes to the crunch!

      Reply
  5. Avatar for MarillaMarilla

    February 15, 2020 at 3:44 am

    That looks so perfect for dinner this week! I bought fresh kale, garlic and panko bread crumbs today. Yum!

    Reply
    • Avatar for TraciTraci

      February 17, 2020 at 9:07 am

      Sounds great, Marilla! Let us know how it goes!

      Reply
  6. Avatar for Pasta LoverPasta Lover

    November 20, 2019 at 11:12 am

    5 stars
    Oh my god… this is the best pasta I’ve ever had. The capers are genius, and taste delicious in the buttery, garlicky sauce. I couldn’t get my hands on orecchiette so used mafalde instead. If you haven’t made this, what are you doing with your life?!

    Reply
    • Avatar for TraciTraci

      November 20, 2019 at 12:06 pm

      Hiii Pasta Lover thank you for your note, rating and giving the recipe a go!! Hooray for good comfort food and yes to the capers! So happy you enjoyed the recipe… agreed!

      Reply
  7. Avatar for AllisonAllison

    November 21, 2018 at 6:22 pm

    5 stars
    Love the flavors! So garlicy and rich! I used nutritional yeast instead of Parm and it was still great!

    Reply
    • Avatar for TraciTraci

      November 26, 2018 at 10:23 am

      Thank you for coming back and leaving a note and sharing the nut yeast tip, Allison! So happy you enjoyed the recipe!

      Reply
  8. Avatar for jennyjenny

    May 12, 2018 at 10:08 pm

    yummm! This sounds amazing!

    Reply
  9. Avatar for BB

    February 25, 2018 at 2:51 pm

    5 stars
    This was an excellent side to our salmon. I will fix it by itself next time. Loved the fresh breadcrumbs with the parmesan and the slight spice from the red pepper flakes.

    Reply
    • Avatar for TraciTraci

      February 27, 2018 at 1:08 pm

      So happy to hear, B. The red pepper gives it a subtle kick is a lovely way! Thank you for your note!

      Reply
  10. Avatar for AmishaAmisha

    February 23, 2018 at 3:58 pm

    oh my! This pasta looks divine! and you made homemade breadcrumbs!!! I LOVE THAT! My mouth is drooling over this recipe, it looks so good. I am seeing a few recipes with breadcrumbs and I gotta try it soon! Thanks for the inspiration :)

    Reply
    • Avatar for TraciTraci

      February 27, 2018 at 1:07 pm

      It’s the homemade breadcrumbs that take it over the top, Amisha! I know you’d looove this my dear! xo

      Reply
  11. Avatar for EmilyEmily

    February 22, 2018 at 7:20 am

    yes, yes, I love that pasta issue too! What a great idea to swap capers in for the anchovies. (I have to admit I close my eyes and pinch my nose every time I add anchovies to anything!) Breadcrumbs are everything, aren’t they? Texture, crunch, and makes it look so pretty too. I’m with you, pasta is such a comforting dinner, and all is fine in moderation. :)

    Reply
    • Avatar for TraciTraci

      February 22, 2018 at 10:26 am

      It’s SO good, right? Oh yes, the breadcrumbs… everything! I now keep them stocked in the freezer – lol! Indeed, fine in moderation. :D

      Reply
  12. Avatar for Izzy @ She Likes FoodIzzy @ She Likes Food

    February 21, 2018 at 8:29 pm

    This is so my kind of pasta!! I love the greens, garlic and crunch of the breadcrumbs! I probably eat pasta more than I should, but I agree, greens make it much more acceptable haha :) Can’t wait to see what other recipes you adapt!

    Reply
    • Avatar for TraciTraci

      February 22, 2018 at 10:24 am

      Thank you Izzy! It has so much texture and those capers give it a really nice flavor. I hope you enjoy the recipe!

      Reply
  13. Avatar for Sarah | Well and FullSarah | Well and Full

    February 20, 2018 at 8:28 pm

    Traci, I am in love with these stunning photos! Everything about the styling and composition is brilliant… these photos deserve to be on the cover of Bon Appetit :)

    Reply
    • Avatar for TraciTraci

      February 22, 2018 at 10:22 am

      Thank you for your sweet words and encouragement, Sarah. It means so much! xo

      Reply
  14. Avatar for Lucy ParkerLucy Parker

    February 18, 2018 at 11:16 pm

    5 stars
    This is such a beautiful blog post. I was mesmerised by each step of the process. It looks like a delicious bowl full lovely!

    Reply
    • Avatar for TraciTraci

      February 19, 2018 at 9:54 am

      Hiiii Lucy! Thank you so much… ! I hope you enjoy the recipe.

      Reply
  15. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    February 18, 2018 at 3:53 pm

    5 stars
    I love this, Traci! Give me pasta with greens anytime. I love the sauce as well – delicate and flavorful. I’ve been seeing pasta recipes that use breadcrumbs as toppings and been meaning to try it – you this is totally inspiring me – will be making soon! Pinning too!

    Reply
    • Avatar for TraciTraci

      February 19, 2018 at 9:54 am

      I like that description, Geraldine… delicate and flavorful! You’re going to love those breadcrumbs! Thank you for your pin xo

      Reply
  16. Avatar for GabrielleGabrielle

    February 16, 2018 at 4:57 pm

    This sounds *delicious*. Pasta with greens and garlicky breadcrumbs and briny capers? Oh my goodness. Unfortunately I’ve never seen orecchiette in stores in The Bahamas – been wanting to try it for so long! – so I’ll have to make this with some other shape asap. Also, I think we’re in the same pasta-in-moderation boat; every time I have some I’m swooning!

    Reply
    • Avatar for TraciTraci

      February 19, 2018 at 9:53 am

      Thaaank you Gabrielle! Penne would be a fabulous sub.. or really, any pasta with a bit of surface area to hold on to the kale and capers. No doubt, pasta is pure comfort food!

      Reply
  17. Avatar for Mary Ann | The Beach House KitchenMary Ann | The Beach House Kitchen

    February 16, 2018 at 12:33 pm

    Tom and I both love pasta. It’s reserved for special occasions though. I love how you decreased the amount of pasta and upped the kale, and added Tom’s all time fave, capers! We would both totally enjoy this Traci! A little fib that the kale is spinach, but he’ll never know.

    Reply
    • Avatar for TraciTraci

      February 19, 2018 at 9:51 am

      Right… it’s just not something I can have every night… or every week for that matter. But oOhhh the cravings. Oh yes, the capers! Such a nice surprise. I love them too. Spinach will be delicious in this, Mary Ann!

      Reply
  18. Avatar for annie@ciaochowbambinaannie@ciaochowbambina

    February 16, 2018 at 8:03 am

    5 stars
    I could never choose a favorite but Orecchiette is definitely at the top! This is a dish I could eat too often! ;) Delicious, my friend! :)

    Reply
    • Avatar for TraciTraci

      February 19, 2018 at 9:50 am

      I hear you Annie and just seeing your homemade fettuccine reminded me of how much I adore it too! SO many! I’ve gotta get my hands on a pasta roller ASAP! xo

      Reply
  19. Avatar for Karen @ Seasonal CravingsKaren @ Seasonal Cravings

    February 16, 2018 at 6:56 am

    5 stars
    Love the idea of adding some flavor filled breadcrumbs to really spice up this pasta dish. Love all your step by step photos too!

    Reply
    • Avatar for TraciTraci

      February 16, 2018 at 7:43 am

      Thank you, Karen… the breadcrumbs are such a simple way to make pasta even more inviting (if that’s even possible).. but they add such great texture and crunch!

      Reply
  20. Avatar for JeanJean

    February 16, 2018 at 4:59 am

    I love how you made this recipe your own-that’s what it’s all about! Mashed capers-yum! Thanks for the reminder about the Great Backyard Bird Count. My friend just lost her cat of many years and this may help alleviate some of her sadness for a bit especially since her yard is filled with all sorts of birds.

    Reply
    • Avatar for TraciTraci

      February 16, 2018 at 7:43 am

      Yeah, those capers, Jean! Briny, salty… my mouth is watering! LOL! Your friend’s yard is an excellent place to count (I’m sorry to hear about her cat… it’s so hard). We’ll start Saturday counting from the window, with a cup of coffee.. then move on to the Skagit Flats where snow geese and trumpeter swans hang out this time of year. We also expect to see 1 million wiegons! (they topped the Christmas bird count!)

      Reply
  21. Avatar for deborah bernsteindeborah bernstein

    February 16, 2018 at 4:53 am

    5 stars
    Sigh, the little ears are absolutely my favorite pasta, and this recipe is perfect. But I can’t talk now, I’m counting birds!

    Reply
    • Avatar for TraciTraci

      February 16, 2018 at 7:40 am

      Love those little ears! Right? So happy you’re counting birds this weekend too! We’re 100% rain for the next few days, Deb, so we’ll be counting in the rain :D !

      Reply
  22. Avatar for Liz @ Floating KitchenLiz @ Floating Kitchen

    February 16, 2018 at 4:17 am

    I never think to add breadcrumbs to pasta! I have to start doing that. And trying out more shapes – I always seems to stick with my go-to penne or spaghetti. This looks so fresh and has me wishing for Spring!

    Reply
    • Avatar for TraciTraci

      February 16, 2018 at 7:38 am

      Right? What a brilliant idea. It’s a one dish meal. You got your carbs, greens, fat, loaf of bread! LOL – could we call this a bliss bowl? Yes on the shapes! There are SO many and it seems grocery stores are pretty well stocked on the vast array of choices. I’ll try rigatoni next (I’ve not tried it!).

      Reply
  23. Avatar for Laura | Tutti DolciLaura | Tutti Dolci

    February 15, 2018 at 6:04 pm

    I love Orecchiette, this looks like the most incredible pasta dish! :)

    Reply
    • Avatar for TraciTraci

      February 16, 2018 at 7:37 am

      Thank you Laura! I love it too… but, any pasta for that matter! lol…

      Reply

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cookielawinfo-checkbox-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-non-necessary011 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Non Necessary".
OptanonConsent01 yearTracks users cookie consent preferences
viewed_cookie_policy011 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
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CookieTypeDurationDescription
IDE12 yearsUsed by Google DoubleClick and stores information about how the user uses the website and any other advertisement before visiting the website. This is used to present users with ads that are relevant to them according to the user profile.
VISITOR_INFO1_LIVE15 monthsThis cookie is set by Youtube. Used to track the information of the embedded YouTube videos on a website.
Analytics
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
CookieTypeDurationDescription
_ga02 yearsThis cookie is installed by Google Analytics. The cookie is used to calculate visitor, session, camapign data and keep track of site usage for the site's analytics report. The cookies store information anonymously and assigns a randoly generated number to identify unique visitors.
_gid01 dayThis cookie is installed by Google Analytics. The cookie is used to store information of how visitors use a website and helps in creating an analytics report of how the wbsite is doing. The data collected including the number visitors, the source where they have come from, and the pages viisted in an anonymous form.
ad-id16 monthsProvided by amazon-adsystem.com for tracking user actions on other websites to provide targeted content
GPS030 minutesThis cookie is set by Youtube and registers a unique ID for tracking users based on their geographical location
Performance
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
CookieTypeDurationDescription
_gat01 minuteThis cookies is installed by Google Universal Analytics to throttle the request rate to limit the colllection of data on high traffic sites.
YSC1This cookies is set by Youtube and is used to track the views of embedded videos.
YTCpersistent10 minutesThis cookie is set by Youtube to manage the embed and viewing of videos