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True cardamom plant (Elettaria cardamomum) Cardamom seeds. Cardamom (/ ˈ k ɑːr d ə m ə m / [1]), sometimes cardamon or cardamum, [2] is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. [3] Both genera are native to the Indian subcontinent and Indonesia.
Made from coconut, fine ground sugar, ghee, cardamom powder and milk. Coconut and milk based Jaynagarer Moa: gur, cow ghee, Kanakchur khoi: Fried and Rice-based Kheer sagar: Chenna, condensed milk, sugar, saffron, cardamom. Milk-based Kolar Bora banana, coconut, maida, sugar, oil: Fried and Banana-based Labanga latika
Peda (pronounced) or Pera is an Indian sweet that originated in the city of Mathura, Uttar Pradesh, India.Traditionally prepared as thick, semi-soft round balls, its main ingredients are khoa, sugar and traditional flavourings including cardamom seeds.
The green seed pods of the plant are dried and the seeds inside the pod are used in Indian and other Asian cuisines, either whole or ground. It is the most widely cultivated species of cardamom; for other types and uses, see cardamom. Cardamom pods as used as spice. True cardamom may have been used in Ayurveda medicine as early as the 4th ...
Technically, a seed oil is a cooking oil made by pressing seeds to extract the fat. But the current pariahs are canola, corn, cottonseed, grapeseed, soy, rice bran, sunflower, and safflower oils.
Cardamom: Green cardamom [1] এলাচ Elaach Used in cooking food and desserts to increase flavor. Large cardamom [8] বড় এলাচ Boro elaach Very earthy and darkly aromatic. Cinnamon [1] দারচিনি Daarchini Give aromatic flavor in food. Coriander seed [9] ধনে Dhone Garam masala [1] গরম মশলা Garam ...
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Amomum is a genus of plants containing about 111 species native to China, the Indian subcontinent, Southeast Asia, New Guinea, and Queensland. [1] [2] It includes several species of cardamom.