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Indian vegetable markets and grocery stores get their wholesale supplies from suppliers belonging to various regions/ethnicities from all over India and elsewhere, and the food suppliers/packagers mostly use sub-ethnic, region-specific item/ingredient names on the respective signs/labels used to identify specific vegetables, fruits, grains and ...
Fenugreek's botanical name is Trigonella foenum-graecum in the subfamily Fabaceae (also called the Papilioacae), of the family Leguminosae. [1]In the languages of India, it is known by terms derived from Proto-Dravidian mentti: examples include Indo-European forms like Hindustani मेथी-میتھی methī and Dravidian forms like Tamil: வெந்தயம், romanized: ventayam and ...
All of the spices in panch phoron are seeds. Typically, panch phoron consists of fenugreek seed (methi), cumin seed (jeera), nigella seed (kalonji), wild celery seed (radhuni or joni in Assamese) and fennel seed (sauf) in equal parts. [2] Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste. [3]
Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family. [1] [2] It is a hardy, perennial herb [3] with yellow flowers and feathery leaves. [4]It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea coast and on riverbanks.
Fenugreek is believed to have been brought into cultivation in the Near East.Which wild strain of the genus Trigonella gave rise to domesticated fenugreek is uncertain. . Charred fenugreek seeds have been recovered from Tell Halal, Iraq (carbon dated to 4000 BC), Bronze Age levels of Lachish, and desiccated seeds from the tomb of Tutankhame
Seed oils are characterized by the industrial process used to extract the oil from the seed and a high content of polyunsaturated fatty acids (PUFAs). [10] Critics' "hateful eight" oils consist of canola, corn, cottonseed, soy, sunflower, safflower, grapeseed, and rice bran oils, [ 8 ] which are creations of industrialization in the early ...
Spiced rice is a rice-based dish flavored with various types of spice. Spiced rice is common around the world, with one of the most notable dishes being Indian Ghee rice, which uses ghee butter as a primary ingredient. Spiced rice is common among the people of Kerala, especially Malabar region of Kerala, Tulunad region of Karnataka and in Tamil ...
It is a very popular dish in the Indian subcontinent and most commonly used as an everyday rice dish. [2] The Hindi term for cumin seeds is "jeera" or "zeera", with the latter also being used in Urdu, thus owing to the name of the dish. The ingredients used are rice, cumin seeds, vegetable oil, onions, salt and coriander leaves.