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Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent. Others were imported from similar climates and have since been cultivated locally for centuries.
The ritual use of spices was common in the classical era, in many instances spices were used in oils by soaking them or creating fragrances by burning them. However many of the spices that became common place in the late classical period were spices that were originally from countries outside of Roman territory and acquired through trade. [12]
A garlic chutney in South India prepared using red chili pepper. Chammanthi podi; Coriander chutney; Coconut chutney; Garlic chutney (made from fresh garlic, coconut and groundnut) Hang curd hari mirch pudina chutney (typical north Indian) Lime chutney (made from whole, unripe limes) Mango chutney (keri) chutney (made from unripe, green mangoes ...
Panch phoron – whole spice blend used in Bangladesh and Eastern India, especially in Mithila, Bengali, Assamese and Oriya cuisine. Persillade – sauce or seasoning mixture of parsley chopped together with seasonings including garlic, herbs, oil, and vinegar. Pumpkin pie spice – mixture of spices used in cooking pumpkin pie
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.
View history; Tools. Tools. move to ... Print/export Download as PDF ... Help. This category contain the list of commonly used spices in India. Subcategories. This ...
Origin and spread of curry around the world. Mild spices were traded between India and East Asia from 5000 BCE. [11] The Columbian Exchange brought chili peppers to India. [18] Anglo-Indian food came to Britain in the 17th century. [17] The word "curry" was first recorded in print in Hannah Glasse's 1747 English cookery book. [1]
The Spice Route : A History. University of California Press. Nabhan, Gary Paul: Cumin, Camels, and Caravans: A Spice Odyssey. [History of Spice Trade] University of California Press, 2014. ISBN 978-0-520-26720-6 [Print]; ISBN 978-0-520-95695-7 [eBook] Pavo López, Marcos: Spices in maps. Fifth centenary of the first circumnavigation of the ...