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List Of Bangladeshi Spices
Bangladeshi spices include a variety of spices that are grown across South Asia, South and Southeast Asia. Many of the spices are native to the region of Bangladesh, while the others were imported from similar climates and have since been cultivated locally for centuries. 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 spices blended together. List of Bangladeshi spices Below is a list of spices and other flavoring substances commonly used in Bangladesh. See also *Bangladeshi cuisine *Spice trade References {{DEFAULTSORT:List of Bengali spices Bangladeshi cuisine, Bengali cuisine Bengali cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spices
A spice is a seed, fruit, root, Bark (botany), bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish (food), garnish. Spices are sometimes used in medicine, Sacred rite, religious rituals, cosmetics or perfume production. For example, vanilla is commonly used as an ingredient in Aroma compound, fragrance manufacturing. A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried. Spices may be ground into a powder for convenience. A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. A fresh spice, such as ginger, is usually more flavorful than its dried form, but fresh spices are more expensive and have a much shorter shelf life. Some spices are not always available either fresh or whole, for exam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pomegranate DSW
The pomegranate (''Punica granatum'') is a fruit-bearing deciduous shrub in the family Lythraceae, subfamily Punicoideae, that grows between tall. The pomegranate was originally described throughout the Mediterranean region. It was introduced into Spanish America in the late 16th century and into California by Spanish settlers in 1769. The fruit is typically in season in the Southern Hemisphere from March to May, and in the Northern Hemisphere from September to February. As intact sarcotestas or juice, pomegranates are used in baking, cooking, juice blends, meal garnishes, smoothies, and alcoholic beverages, such as cocktails and wine. Pomegranates are widely cultivated throughout the Middle East and Caucasus region, north and tropical Africa, Iran, Armenia, the Indian subcontinent, Central Asia, the drier parts of Southeast Asia, and the Mediterranean Basin. Etymology The name pomegranate derives from medieval Latin "apple" and "seeded". Possibly stemming from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garam Masala New 2008-1
{{Disambiguation, surname ...
Garam may refer to: Name * Garam (Yi Hyeon-il) (born 1624), a scholar-official of the Joseon period of Korea * Sami Garam (born 1967), Finnish cook and writer, son of Károly * Jung Ga-ram (born 1993), South Korean male actor known for his role in ''Love Alarm'' * Yoon Bit-garam (born 1990), South Korean football player Places * Garam, Republic of Buryatia, a rural locality (a settlement) in Yeravninsky District, Republic of Buryatia, Russia * Garam, Hungarian name of river Hron, part of river Danube Other uses * ''Garam'' (film), a 2016 Telugu film * Garam masala, meaning "hot" + "spice mixture": a South Asian spice mixture See also * * Garum Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its gre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coriander
Coriander (;coriander in the Cambridge English Pronouncing Dictionary ''Coriandrum sativum'') is an herb in the family . It is also known as Chinese parsley, dhania, or cilantro (). [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, bagels, teas, and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol. Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus ''Cinnamomum'' in the family Lauraceae. Only a few ''Cinnamomum'' species are grown commercially for spice. ''Cinnamomum verum'' (AKA ''C. zeylanicum''), known as "Ceylon cinnamon" after its origins in Sri Lanka (formerly Ceylon), is considered to be "true cinnamon", but most cinnamon in international commerce is derived from four other species, usually and more correctly refe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamon Bark Madagascar
Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, bagels, teas, and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol. Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus ''Cinnamomum'' in the family Lauraceae. Only a few ''Cinnamomum'' species are grown commercially for spice. ''Cinnamomum verum'' (AKA ''C. zeylanicum''), known as "Ceylon cinnamon" after its origins in Sri Lanka (formerly Ceylon), is considered to be "true cinnamon", but most cinnamon in international commerce is derived from four other species, usually and more correctly ref ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Large Cardamom
''Amomum subulatum'', also known as Black cardamom, hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, winged cardamom, big cardamon, or brown cardamom, is a perennial herbaceous plant in the family Zingiberaceae. Its seed pods have a strong, camphor-like flavour, with a smoky character derived from the method of drying. In Hindi it is called (baḍī ilāicī). Characteristics The pods are used as a spice, in a similar manner to the green Indian cardamom pods, but with a different flavour. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavour and aroma derive from traditional methods of drying over open flames. Species At least two distinct species of black cardamom occur: ''Amomum subulatum'' (also known as Nepal cardamom) and ''Amomum tsao-ko''. The pods of ''A. subulatum,'' used primarily in the cuisines of India and certain regional cuisines of Pakistan, are the smaller of the two, while the larger pods of ''A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Cardamom
''Elettaria cardamomum'', commonly known as green or true cardamom, is a herbaceous, perennial plant in the ginger family, native to southern India. It is the most common of the species whose seeds are used as a spice called cardamom. It is cultivated widely in tropical regions and reportedly naturalized in Réunion, Indochina, and Costa Rica. Growth ''Elettaria cardamomum'' is a pungent, aromatic, herbaceous, perennial plant, growing to about in height. The leaves are alternate in two ranks, linear-lanceolate, long, with a long pointed tip. The flowers are white to lilac or pale violet, produced in a loose spike long. The fruit is a three-sided yellow-green pod long, containing several (15-20) black and brown seeds. Use The green seed pods of the plant are dried and the seeds inside the pod are used in Indian and other Asian cuisines, either whole or ground. It is the most widely cultivated species of cardamom; for other types and uses, see cardamom. True cardamom may h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cardamone
Cardamone is a surname. Notable people with the surname include: *Agostino Cardamone (born 1965), Italian boxer * MF Cardamone (born 1958), American artist *Richard J. Cardamone Richard Joseph Cardamone (October 10, 1925 – October 16, 2015) was a United States circuit judge of the United States Court of Appeals for the Second Circuit. Early life and career Born in Utica, New York in 1925, Cardamone was in the United ... (1925–2015), American jurist * Tom Cardamone (born 1969), American writer * Valerio Cardamone (born 1999), Italian footballer {{Surname ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Almond
The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus ''Prunus'', it is classified with the peach in the subgenus ''Amygdalus'', distinguished from the other subgenera by corrugations on the shell (endocarp) surrounding the seed. The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut. ''Shelling'' almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo. Once almonds are cleaned and processed, they can be stored over time. Almonds are used in many food cuisines, often featuring prominently in desserts, such as marzipan. The almond tree p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basil
Basil (, ; ''Ocimum basilicum'' , also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" refers to the variety also known as sweet basil or Genovese basil. Basil is native to tropical regions from Central Africa to Southeast Asia. In temperate climates basil is treated as an annual plant, however, basil can be grown as a short-lived perennial or biennial in warmer horticultural zones with tropical or Mediterranean climates. There are many varieties of basil including sweet basil, Thai basil (''O. basilicum'' var. ''thyrsiflora''), and Mrs. Burns' Lemon (''O. basilicum var. citriodora''). ''O. basilicum'' can cross-pollinate with other species of the ''Ocimum'' genus, producing hybrids such as lemon basil (''O. × citriodorum'') and African blue basil (''O. × kilimandscharicum''). Etymology The name "basil" comes from the Latin , and the Greek (), m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
