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Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent. Others were imported from similar climates and have since been cultivated locally for centuries.
Linda Bell Viera Caballero (born March 9, 1969), known professionally as La India, is a Puerto Rican singer and songwriter of salsa, house music and Latin pop. La India has been nominated for both Grammy and Latin Grammy Awards , winning the Latin Grammy Award for Best Salsa Album for the Intensamente La India Con Canciones De Juan Gabriel album.
As commercially available in Western markets, curry powder is comparable to the traditional Indian spice mixture known as "garam masala".[3]Conceived as a ready-made ingredient intended to replicate the flavor of an Indian sauce, [4] [5] it was first sold by Indian merchants to British traders.
The spices chosen for a dish are freshly ground and then fried in hot oil or ghee to create a paste. [49] The content of the dish and style of preparation vary by region. [50] The sauces are made with spices including black pepper, cardamom, chili peppers, cinnamon, cloves, coriander, cumin, fennel seed, mustard seed, and turmeric. [50]
[24] [25] [26] [18] In fact, spices are rather ineffective as preservatives as compared to salting, smoking, pickling, or drying, and are ineffective in covering the taste of spoiled meat. [18] Moreover, spices have always been comparatively expensive: in 15th century Oxford, a whole pig cost about the same as a pound of the cheapest spice ...
Garam masala (from Hindustani گرم مصالحہ / गरम मसाला garam masālā, "hot, or warm, spices") is a blend of ground spices originating from the Indian subcontinent. It is common in Indian, Pakistani, Nepalese, Bangladeshi, and Caribbean cuisines. It is used alone or with other seasonings.
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Sichuan pepper (Chinese: 花椒; pinyin: huājiāo, also known as Sichuanese pepper, Szechuan pepper, Chinese prickly ash, Chinese pepper, Mountain pepper, and mala pepper, is a spice commonly used in Sichuan cuisine in China, and in northeast India. It is called mejenga in Assam, India.
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