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Brown mustard سرسوں زرد Sarson Zard Brassica juncea: Brown sugar سرخ شکر Surkh Shakar Sucrose: Camphor کافور Kafoor Cinnamomum camphora: Carom seeds اجوائن دیسی Ajwain Desi Trachyspermum ammi: Carrot seeds تخم گاجر Tukhm-e-Gajar Daucus carota subsp. sativus: Cassia seeds تخم پنواڑ Tukhm-e-Panwar ...
Jakhya (Garhwali: जख्या; Urdu: زخیا) (also called dog mustard or wild mustard) is the seed of the Cleome viscosa plant used for tempering on culinary dishes. It is mostly grown and consumed in Uttarakhand and in the Terai regions of India and Nepal. [1] The seeds are dark brown in color, and crackles on being heated in oil.
Tempering (containing olive oil, fennel seeds, cumin seeds, fenugreek seeds, and slivered dried red chili peppers) being prepared in a saucepan. 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 ...
Mustard seeds against a scale of 20 millimetres (3⁄4 inch) Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 to 2 millimetres (⁄32 to ⁄32 in) in diameter and may be colored from yellowish white to black. They are an important spice in many regional foods and may come from one of three ...
Salvadora persica or the toothbrush tree is a small evergreen tree native to the Middle East, Africa and India. [1] Its sticks are traditionally used as a natural toothbrush called miswak and are mentioned by the World Health Organization for oral hygiene use. [1][2] Other names include arak, jhak, pīlu, and mustard tree. [1]
Mustard is widely grown in the region for the plant's leaves, seeds and seed oil. It is harvested in winter and spring, making sarson ka saag a popular warming dish in the cooler months. [13] [14] [15] There are many recipes for the dish, usually cooking the leaves in oil or clarified butter [16] with spices such as garlic, ginger and chilli ...
These mustard seeds are known in Hindi/Urdu as sarson and in Punjabi as sarron. These are used as a spice in North India and Nepal. The seeds are usually roasted until they pop. They are also planted to grow saag (greens) which are stir-fried and eaten as a vegetable preparation, sarson ka saag (sarron da saag in Punjabi).
It involves stewing mustard greens with tamarind, dried chillies and leftover meat on the bone. Brassica juncea is also known as gai choi, siu gai choi, xiao jie cai, baby mustard, Chinese leaf mustard or mostaza. [12] Lai shak, mashed potato and fried eggplant. Fried mustard green dish.