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- Garam masala (category Pakistani cuisine)Garam masala is a blend of ground spices common in the Indian and Pakistani cuisine, whose literal meaning is 'hot (or warm) spice'. There are many variants:...2 KB (221 words) - 05:13, 16 October 2007
- Turmeric (category Pakistani cuisine)orange-yellow powder commonly used as a spice in curries and other South Asian cuisine, for dyeing, and to impart color to mustard condiments. Its active ingredient...12 KB (1,390 words) - 05:41, 25 September 2007
- five seeds embedded in an edible pulp. The fruit pulp is used in Indian Cuisine in curries, jam, and jellies. Template:Reflist Leaf undersides Flower bud...3 KB (154 words) - 18:11, 31 August 2009
- related to the tomato and potato and is native to Nepal, India, Bangladesh, Pakistan, and Sri Lanka. It is a delicate perennial often cultivated as an annual...8 KB (832 words) - 16:21, 2 June 2010
- roasted and used for making the flavoring gomashio. East Asian cuisines, like Chinese cuisine use sesame seeds and oil in some dishes, such as the dim sum...9 KB (1,282 words) - 03:49, 14 September 2007
- in the cultinary preparations. It is very popular in Punjabi cuisine of India and Pakistan where it is known as "maanh". The product sold as "black lentil"...3 KB (335 words) - 04:37, 19 July 2007
- called gram flour (also known as besan, and used in primarily in Pakistani and Indian cuisine), ground and shaped in balls and fried as falafel, stirred into...10 KB (1,046 words) - 10:10, 12 July 2007
- Template:Cuisine A spice is a dried seed, fruit, root, bark or vegetative substance used in nutritionally insignificant quantities as a food additive for...11 KB (1,436 words) - 05:12, 2 October 2007
- and is the lingua franca of the cuisines of the Indian subcontinent. Cumin was also used heavily in ancient Roman cuisine. Cultivation of cumin requires...8 KB (995 words) - 03:52, 13 September 2007