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List Of Ingredients In Burmese Cuisine
The following is a list of ingredients used in Burmese cuisine. Burmese cuisine utilizes a wide array of vegetables and fruits. Due to influences from India and China, most Burmese dishes use a much wider variety of ingredients than the Indian or Chinese cuisines. Ingredients used in Burmese dishes are often fresh. Many fruits are used in conjunction with vegetables in many dishes. The Burmese eat a great variety of vegetables and fruits, and many kinds of meat. Herbs and spices Fresh herbs and spices * Sweet basil (ပင်စိမ်းမွှေး) * Cha-om, Acacia pennata leaves (ဆူးပုပ်ရွက်) * Garlic (ကြက်သွန်ဖြူ) * Ginger (ချင်း) * Chili (ငရုတ်သီး အစိမ်း/အခြောက်), dried as well as green * Chinese chives (ဂျူးဖူ) * Galangal (ပတဲကော) * Scallion, Green onions (ကြက်သွန်မြိတ်) * Coriander / cilantro (နံနံပင်) * C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pa-O Women Selling Vegetables, Myanmar
The Pa'O ( my, ပအိုဝ်းလူမျိုး, , or ; ;Eastern Poe Karen, တံင်သူ; ksw, တီသူ; also spelt Pa-O or Paoh) are the seventh largest ethnic nationality in Republic of the Union of Myanmar, Burma, with a population of approximately 1,800,000 to 2,000,000. Other name of Pa-O is PaU, PhyaU, Piao, Taungthu, Taungsu, Tongsu and Kula. History The Pa'O settled in the Thaton region of present-day Myanmar around 1700 AD. Historically, the Pa'O wore colourful clothing until Anawratha, King Anawratha defeated the Mon people, Mon King, Makuta of Thaton. The Pa'O were enslaved and forced to wear indigo-dyed clothing to signify their status. People The Pa'O people are the second largest ethnic group in Shan State. They also reside in Kayin State, Kayah State, Mon State, and Bago Division. Many of the modern day Pa'O have fled to Mae Hong Son Province, in northern Thailand, due to ongoing military conflicts in Myanmar. They are believed to be of Tibet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as ''pepper'', or more precisely as ''black pepper'' (cooked and dried unripe fruit), ''green pepper'' (dried unripe fruit), or ''white pepper'' (ripe fruit seeds). Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to the ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peanut
The peanut (''Arachis hypogaea''), also known as the groundnut, goober (US), pindar (US) or monkey nut (UK), is a legume crop grown mainly for its edible Seed, seeds. It is widely grown in the tropics and subtropics, important to both small and large commercial producers. It is classified as both a grain legume and, due to its high oil content, an oil crop. World annual production of shelled peanuts was 44 million tonnes in 2016, led by China with 38% of the world total. Atypically among legume crop plants, peanut pods develop underground (geocarpy) rather than above ground. With this characteristic in mind, the botanist Carl Linnaeus gave peanuts the specific epithet ''hypogaea'', which means "under the earth." The peanut belongs to the botanical Family (biology), family Fabaceae (or Leguminosae), commonly known as the legume, bean, or pea family. Like most other legumes, peanuts harbor symbiotic Nitrogen fixation, nitrogen-fixing bacteria in root nodules. The capacity to fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paprika
Paprika ( US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from ''Capsicum annuum'' varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder and have thinner flesh. In some languages, but not English, the word ''paprika'' also refers to the plant and the fruit from which the spice is made, as well as to peppers in the Grossum group (e.g. bell peppers). All capsicum varieties are descended from wild ancestors in North America, in particular Central Mexico, where they have been cultivated for centuries. The peppers were subsequently introduced to the Old World, when peppers were brought to Spain in the 16th century. The seasoning is used to add color and flavor to many types of dishes in diverse cuisines. The trade in paprika expanded from the Iberian Peninsula to Africa and Asia and ultimately reached Central Europe through the Balkans, which was then under Ottoman rule. This he ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spice Mix
Spice mixes are blended spices or herbs. When a certain combination of herbs or spices is called for in a recipe, it is convenient to blend these ingredients beforehand. Blends such as chili powder, curry powder, herbes de Provence, garlic salt, and other seasoned salts are traditionally sold pre-made by grocers, and sometimes baking blends such as pumpkin pie spice are also available. These spice mixes are also easily made by the home cook for later use. Masala Masala (from Hindi/Urdu ''masalah'', based on Arabic ''masalih''). is a term from the Indian subcontinent for a spice mix. A masala can be either a combination of dried (and usually dry-roasted) spices, or a paste (such as vindaloo masala) made from a mixture of spices and other ingredients—often garlic, ginger, onions, chilli paste and tomato. Masalas are used extensively in Indian cuisine to add spice and flavour, most familiarly to Western cuisine in chicken tikka masala and chicken curry, or in masala chai. Other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Five-spice Powder
Five-spice powder () is a spice mixture of five or more spices used predominantly in almost all branches of Chinese cuisine. It is also used in Hawaiian cuisine and Vietnamese cuisine. The five flavors of the spices (sweet, bitter, sour, salty, and savory) refers to the five traditional Chinese elements. Ingredients While there are many variants, a common mix is:Chinese Five Spice at The Epicentre * () * Cloves () * Chinese cinnamon () * [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
