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Mint and lemongrass may also be used in masala chai. [14] Masala chai in western India often excludes cloves and black peppercorns. A small amount of salt is often added to chai in the region of Bhopal. [15] The Kashmiri version of chai is brewed with green tea instead of black tea and has a more subtle blend of spices with a pinch of salt ...
Lemongrass tea A refreshing drink made from lemongrass. It can be served either hot or with ice. Nom yen: นมเย็น Thai pink milk A drink made from sala syrup and hot milk. Oliang: โอเลี้ยง Iced black coffee A sweet Thai black ice coffee. The name is of Teochew origin where "o" means black, and "liang" means cold ...
Phở bò (beef noodle soup) from the city of Hội An – different regions have different recipes for their phở. Bún chả, a dish of grilled pork and noodle and herbs Bún bò Huế, a spicy, lemongrass rice vermicelli noodle soup served with fresh herbs and vegetables. Vietnamese cuisine encompasses the foods and beverages originated ...
Closer in flavour to garlic than onions. Used to season cooking and is used in stir fries such as pad Thai. Comes in green and yellow varieties. Horapha โหระพา Thai sweet basil: A variety of the sweet basil with a taste of anise. It is used in different curries such as red and green curry and often also served separately. Kha ...
The softened kombu is commonly eaten after cooking or is sliced and used to make tsukudani, a dish that is simmered in soy sauce and mirin. Kombu may be pickled with sweet-and-sour flavoring, cut into small strips about 5 or 6 cm long and 2 cm wide. These are often eaten as a snack with green tea. It is often included when cooking beans ...
A spice market in Istanbul. Night spice market in Casablanca. This is a list of culinary herbs and spices.Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring.
All unsweetened beverages count toward hydration — water, coffee, tea and sparkling water, as well as milk and yogurt, according to Harris-Pincus. "Most fruits and veggies are hydrating as well ...
A Flowering tea, green tea with jasmine flowers. Teas blended with other additives were developed in ancient China. As far back as the Jin dynasty (266–420), ground up tea leaves were boiled with scallions, ginger, and orange peels as reported in the Guangya dictionary (c. 3rd century CE). [2] During the Tang dynasty, tea was often blended ...
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