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Pot liquor, sometimes spelled potlikker [1] or pot likker, [2] is the liquid that is left behind after boiling greens (collard greens, mustard greens, turnip greens) or beans. It is sometimes seasoned with salt and pepper, smoked pork or smoked turkey.
Velvet bean کونج سفید Konj Safaid Mucuna pruriens: Vetiver خس Khus Chrysopogon zizanioides: Wall flower seeds تخم تودری سرخ Tukhm-e-Todri Surkh Cheiranthus cheiri: Walnut tree bark دنداصہ Dandasa Juglans regia: Water lily flower گُل نیلوفر Gul-e-Neelofer, Kanwal Ka Phool Nymphaea alba: White beeswax
Masala (from Hindi/Urdu masalah, based on Arabic masalih) [1] [2] is a term from the Indian subcontinent for a spice mix, often confused with Marsala wine due to similar pronunciations. [3] A masala can be either a combination of dried (and usually dry-roasted ) spices, or a paste (such as vindaloo masala) made from a mixture of spices and ...
Garam masala [1] গরম মশলা Garam Mashla Blend of spices which varies between regions and households. Rose water [10] গোলাপ জল Golap Jol Flavors desserts. Used more often in dishes with origins in the middle east. Gurh (Jaggery) [11] গুড় Gurh from the sap of the sugarcane, coconut palm or date palm: Turmeric ...
Tandoori masala or tandoori sauce is a mixture of spices specifically for use with a tandoor, or clay oven, in traditional cooking in the Indian subcontinent. The specific spices vary somewhat from one region to another but typically include: garam masala , garlic , ginger , onion , cayenne pepper , and sometimes other spices and additives.
A small jar of homemade Gulf-style baharat. Bahārāt (Arabic: بَهَارَات; 'spices') is a spice mixture or blend used in Middle Eastern cuisines.The mixture of finely ground spices is often used to season lamb and mutton, fish, chicken, beef, anise, and soups, and may also be used as a condiment.
French's French Fried Onions basically have a lock on the green bean casserole market. The crunchy, savory garnish is to the Thanksgiving side dish what Heinz ketchup is to burgers and fries: a ...
Rose syrup – made from rose water with added sugar; Squash – a non-alcoholic concentrated syrup used in beverage making; Sugar beet syrup – "The beet-root, when being boiled, yields a juice similar to syrup of sugar, which is beautiful to look at on account of its vermilion color" [9] (1575). [10]