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Aromatic rice. Aromatic rice is one of the major types of rice. [1] It is a medium- to long-grained rice. It is known for its nutty aroma and taste, which is caused by the chemical compound 2-acetyl-1-pyrroline. [2] Varieties of aromatic rice include Ambemohar, Basmati, Jasmine, Sona Masuri, Texmati, Tulaipanji, Tulshimala, Wehani, Kalijira ...
Tempeh being sold in a traditional market in Indonesia. Tempeh or tempe (/ ˈtɛmpeɪ /; Javanese: ꦠꦺꦩ꧀ꦥꦺ, romanized:témpé, Javanese pronunciation: [tempe]) is a traditional Indonesian food made from fermented soybeans. [ 1 ] It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form ...
Jasmine rice (Thai: ข้าวหอมมะลิ; RTGS: Khao hom mali; Thai pronunciation: [kʰâːw hɔ̌ːm malíʔ]) is a long-grain variety of fragrant rice (also known as aromatic rice). Its fragrance, reminiscent of pandan (Pandanus amaryllifolius) and popcorn, [2] results from the rice plant's natural production of aroma compounds ...
Jasmati Rice is a conventionally bred, inbred line (variety) of long grain of rice whose name is derived from jasmine rice and basmati. Jasmati is neither "genetically engineered" (as in transgenic) nor is it an F1 hybrid. It is said to possess the traits of both grains – namely the softness (when cooked) of basmati, and the nutty aroma of ...
Barley is a whole grain with a nutty flavor—and it has more fiber than brown rice. One 1/2-cup serving of cooked barley has 3 g of fiber.“Barley contains a viscous type of soluble fiber known ...
Basmati rice has a typical pandan-like (Pandanus amaryllifolius leaf) flavour caused by the aroma compound 2-acetyl-1-pyrroline. [31] Basmati grains contain about 0.09 ppm of this aromatic chemical compound naturally, a level that is about 12 times as much as non-basmati rice varieties, giving basmati its distinctive fragrance and flavour. [32]
Kashmiri cuisine. The thirty-six course meal, Kashmiri wazwan. Shufta, a Kashmiri dessert, at a pandit restaurant in New Delhi. [1] One major difference between Kashmiri pandit and Kashmiri Muslim food is the use of onion and garlic. [2] Harissa or Harisse, a meaty staple from Kashmir. Kashmiri Pandit platter.
Zongzi (Chinese : 粽子 ⓘ; ZOHNG-zih), rouzong (Chinese : 肉粽; Pe̍h-ōe-jī : bah-càng), or simply zong (Chinese : 糉; Jyutping : zung2) is a traditional Chinese rice dish made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves.