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Spices are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavor should be added first. Curry is not a spice, but a term which refers to any side dish in Bangladeshi cuisine. It could be with a sauce base or a dry item. A curry typically contains several ...
The genus name Nigella is a diminutive of the Latin niger "black", referring to the seed color. [6] [7] The specific epithet sativa means "cultivated".[6]In English, Nigella sativa and its seed are variously called black caraway, black seed, black cumin, fennel flower, nigella, nutmeg flower, Roman coriander, [3] [6] black onion seed [8] and kalonji.
(Hindi: Kalonji कलौंजी) Nutmeg (Hindi: jaayaphal जायफल) Mace: Mace is the outer covering of nutmeg nut and has a similar aroma. (Hindi: Javitri जावित्री) Panch phoron: This is a Bengali spice mix that combines fennel seeds, cumin seeds, fenugreek seeds, mustard seeds and nigella seeds. Used as tempering spices.
Nigella sativa, black caraway is also called kalonji or nigella, and more common in the Far East, Mideast, Bangladesh, India and Africa. The seeds vary in shape, are pure dark black, with no other visible colors. This seed is used at the beginning of Indian Subcontinent cuisine to flavor the oil, onions, other spices, meats and vegetables.
"Glossary of English to Pakistani Terms" "Glossary of Spices & Condiments - Indian Names". Syvum Technologies Inc; Raghavan, Susheela (2006). Handbook of Spices, Seasonings, and Flavorings (2nd ed.). Hoboken: CRC Press. ISBN 9781420004366. "Nutraceutical and nutrients in the healthy organics".
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]
Pongamia oil is derived from the seeds of the Millettia pinnata tree, which is native to tropical and temperate Asia. Millettia pinnata, also known as Pongamia pinnata or Pongamia glabra, is common throughout Asia and thus has many different names in different languages, many of which have come to be used in English to describe the seed oil derived from M. pinnata; Pongamia is often used as ...
A further byproduct called tall oil fatty acid (TOFA) is a cheap source of oleic acid. [219] Tamanu or foraha oil [220] from the Calophyllum tacamahaca, is important in Polynesian culture, and, although very expensive, [220] is used for skin care. [221] Tonka bean oil (Cumaru oil), popular ingredient in cologne, used medicinally in Brazil. [222]