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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.
Indian cuisine is overwhelmingly vegetarian friendly and employs a variety of different fruits, vegetables, grains, and spices which vary in name from region to region within the country. Most Indian restaurants serve predominantly Punjabi/North Indian cuisine, while a limited few serve a very limited choice of some South Indian dishes like Dosa.
Known as radhuni ' in Bengali (Bengali: রাধুনি), is often confused with celery and is known as wild celery in English.It is known as ajmod in Hindi (Hindi: अजमोद) and Urdu (Urdu: اجمود), both derived from Sanskrit ajamoda (Sanskrit: अजमोद) or ajamodika (Sanskrit: अजमोदिका), from which the name for ajwain is also derived.
Garam masala (Hindustani:- garam masālā, lit. transl. 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. [1] [2] It is used alone or with other seasonings. The specific combination differs by district, but it regularly ...
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This allows the spice to develop a more subtle and complex aroma. It is widely used in the cuisine of the Indian subcontinent , often as part of a chaunk (also called a tarka ), a mixture of spices – sometimes with a little chopped garlic or onion – fried in oil or clarified butter, which is used to flavor a dish at the end of cooking.
Asafoetida has a pungent smell, as reflected in its name, lending it the common name of "stinking gum". The odour dissipates upon cooking; in cooked dishes, it delivers a smooth flavour reminiscent of leeks or other onion relatives. Asafoetida is also known colloquially as "devil's dung" in English (and similar expressions in many other languages).
Adding aromatic herbs and spices creates masala chai. [2] [3] The term chai originated from the Chinese word for tea, cha (see Etymology of tea) via the Hindi chai (चाय). In English, this spiced tea is commonly referred to as chai tea, [4] or simply chai. [5]