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"Glossary of English to Pakistani Terms" "Glossary of Spices & Condiments - Indian Names". Syvum Technologies Inc; Raghavan, Susheela (2006). Handbook of Spices, Seasonings, and Flavorings (2nd ed.). Hoboken: CRC Press. ISBN 9781420004366. "Nutraceutical and nutrients in the healthy organics".
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring — those are typically heated in a pan with ghee (Indian clarified butter) or cooking oil before being added to a dish.
See also External links A Aidan fruit; Aridan, prekese, uyayak, osakrisa, dawo (Tetrapleura tetraptera) Ajwain, carom seeds (Trachyspermum ammi) (Pakistan, South Asia, India, Afghanistan, Iran, Egypt, Eritrea & Ethiopia) Alexanders (Smyrnium olusatrum) Alkanet (Alkanna tinctoria), for red color Alligator pepper, mbongo spice (mbongochobi), hepper pepper (Aframomum danielli, A. citratum, A ...
Many of the spices are native to the region of Bangladesh, while the others were imported from similar climates and have since been cultivated locally for centuries. [1] Spices are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavor should be added first.
Thai name Thai script English name Description and use Bai po ใบปอ Corchorus olitorius (Jute) The leaves are eaten blanched as a dish with khao tom kui (plain rice congee). The taste resembles that of spinach and samphire. Bai yo ใบยอ Noni leaves Leaves are cooked with coconut milk in kaeng bai yo. [4] Buap hom บวบหอม
In the United States, shichimi is sometimes referred to as "Nanami." Both names translate to "seven flavors," but "Nanami" is often used in branding for ease of pronunciation among English speakers. While "shichi" (七) and "nana" (七) both mean "seven" in Japanese, "nana" has a more familiar sound in English, leading to the alternative name.
Basil – or Sweet Basil, is a common name for the culinary herb Ocimum basilicum, of the family Lamiaceae, sometimes known as Saint Joseph's Wort in some English-speaking countries. Basil, holy – Ocimum tenuiflorum , Holy Basil, is an aromatic plant in the family Lamiaceae which is native throughout the Old World tropics and widespread as a ...
Duqqa, [spelling 1] du'ah, do'a, [1] or dukkah (Egyptian Arabic: دقة Egyptian Arabic pronunciation: [ˈdæʔʔæ], Hejazi Arabic pronunciation:) is an Egyptian and Middle Eastern condiment consisting of a mixture of herbs, nuts (usually hazelnut), and spices. It is typically used as a dip with bread [2] or fresh vegetables for an hors d ...