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Used in cake and desserts, and to decorate food Tulsi [6] or Basil: তুলসী Tulsi Leaves are used to treat cold Almond: Almond [7] কাঠবাদাম Kaath-Baadam Cardamom: Green cardamom [1] এলাচ Elaach Used in cooking food and desserts to increase flavor. Black cardamom [8] বড় এলাচ Boro elaach
Dried fenugreek leaf قصوری میتھی ... Tulsi Vanilla وینیلا: Sugar چینی Cheeni Saffron: زعفران: Zaafraan Olive oil: زیتون کا تیل ...
Flowers Magnified leaf. Holy basil is an erect, many-branched subshrub, 30–60 cm (12–24 in) tall with hairy stems. Leaves are green or purple; they are simple, petioled, with an ovate blade up to 5 cm (2 in) long, which usually has a slightly toothed margin; they are strongly scented and have a decussate phyllotaxy.
When cooking with coconut oil, scoop out the approximate amount that your recipe calls for, then place it in a pan on the stove. Over low heat, stir oil until it completely melts.
Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking.
Tempering is a cooking technique used in India, Bangladesh, Nepal, Pakistan, and Sri Lanka in which whole spices (and sometimes also other ingredients such as dried chillies, minced ginger root or sugar) are cooked briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with ...
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leaves, root also used as a vegetable: Rooibos: Aspalathus linearis: Fabaceae: shrub: tea: leaves Neem oil: Azadirachta indica: Meliaceae: tree medicinal fruits and seeds also used as an insect repellent; leaves and flowers also eaten: Cinnamon myrtle: Backhousia myrtifolia: Myrtaceae: tree culinary oil probably has antimicrobial properties ...