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In India, traditional mint tea called pudina chai (पुदीना चाय) is made by steeping spearmint or peppermint in hot chai. [ 3 ] [ 4 ] Due to the high content of essential oils in leaves (1–2.5%), especially menthol , mint tea is popular for its curative effects.
Mentha, also known as mint (from Greek μίνθα míntha, [2] Linear B mi-ta [3]), is a genus of flowering plants in the mint family, Lamiaceae. [4] It is estimated that 13 to 24 species exist, but the exact distinction between species is unclear.
The word chutney derives from Hindi चटनी chaṭnī, deriving from चाटना chāṭnā 'to lick' or 'to eat with appetite'. [ 1 ] [ 2 ] In India, chutney refers to fresh and pickled preparations indiscriminately; however, several Indian languages use the word for fresh preparations only.
A mint or breath mint is a food item often consumed as an after-meal refreshment or before business and social engagements to improve breath odor. [1] Mints are commonly believed to soothe the stomach given their association with natural byproducts of the plant genus Mentha . [ 2 ]
See as example Category:English words. Language portal; Subcategories. This category has only the following subcategory. ... Pages in category "Hindi words and phrases"
Spearmint is an ingredient of Maghrebi mint tea. Grown in the mountainous regions of Morocco, this variety of mint possesses a clear, pungent, but mild aroma. [36] Spearmint is an ingredient in several cocktails, such as the mojito and mint julep. Sweet tea, iced and flavored with spearmint, is a summer tradition in the Southern United States.
from ख़ाकी khākī "of dust colour, dusty, grey", cf. Hindi ख़ाकी - Urdu خاکی [ultimately from Persian]. Karma from Sanskrit, the result of a person's actions as well as the actions themselves. It is a term about the cycle of cause and effect. Kedgeree
The same report pegs 90 per cent of all Indian households as regular tea drinkers. The reasons stated are "tea is cheap, affordable, and addictive." However, the annual per capita tea consumption in India was only 0.52 kg per person in 2009. The Cambridge World History of Food (Kiple & Ornelas 2000:715–716), writes: