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The curry tree is also called curry leaf tree or curry bush, among numerous local names, depending on the country. [11] [5] It is known by a variety of names in the Indian subcontinent and South Asia itself. Some of its alternative names are: [citation needed]
The term "curry" is not derived from the name of the curry tree, although some curries do include curry leaves among many other spices. [8] [9] It is not related, either, to the word cury in The Forme of Cury, [6] a 1390s English cookbook; [10] that term comes from the Middle French word cuire, meaning 'to cook'. [1]
కొత్తిమీర (Kotthimeera leaves), ధనియాలు Dhaniyaalu (seeds) / కొత్తిమీర గింజలు Kotthimeera Ginjalu (seeds) ಕೊತ್ತಂಬೆರಿ (Kottamberi) (Dhanya) دهنيا (Kanpir/Kothombar) ꯐꯗꯤꯒꯣꯝ (Fadigom) मिर्च (Mirch) Chili pepper-Green: Capsicum annuum
This page was last edited on 30 October 2014, at 07:46 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Some leaves commonly used for flavouring include bay leaves , coriander leaves, fenugreek leaves, and mint leaves. The use of curry leaves and roots for flavouring is typical of Gujarati [39] and South Indian cuisine. [40] Sweet dishes are often seasoned with cardamom, saffron, nutmeg, and rose petal essences.
A restaurant menu in Kerala Traditional Kerala sadhya Idiyappam served with egg. One of the traditional Kerala dishes is vegetarian and is called the Kerala sadya.A full-course sadya, consists of rice with about 20 different accompaniments and desserts, and is the ceremonial meal of Kerala eaten usually on celebratory occasions including weddings, Onam and Vishu.
Helichrysum italicum is a species of flowering plant in the family Asteraceae.It is sometimes called the curry plant because of the strong fragrance of its leaves. [1] Other common names include Italian strawflower and immortelle.
Fresh fenugreek leaves are an ingredient in some curries, such as with potatoes in cuisines of the Indian subcontinent to make "aloo methi" ("potato fenugreek") curry. [15] In Armenian cuisine, fenugreek seed powder is used to make a paste that is an important ingredient to cover dried and cured beef to make basturma. [16]
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