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Chaat Masala
Chaat masala, also spelled chat masala, is a spice powder mix or masala, originating from the Indian subcontinent, used in the cuisines of the Indian subcontinent, primarily in Indian, Bangladeshi and Pakistani cuisine. It typically consists of amchoor (dried mango powder), cumin, coriander, dried ginger, salt (often kala namak), black pepper, asafoetida (hing) and chili powder.[1][2] Chaat masala is also sprinkled on potatoes,[3] fruit, egg toasts and regular salads in India. Some spice brands market an alternate spice mix called fruit chaat masala, which tastes less of cumin, coriander, and ginger, but more of chili pepper, black salt, amchoor and asafoetida. Street vendors usually mix their own chaat masala, which is sprinkled on chopped up fruit or fresh vegetables (such as raw white radish in the Northern regions of the Indian subcontinent)
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Bangladeshi Cuisine

Bangladeshi cuisine has over time been largely influenced by the Mughlai cuisine left behind by the Persian Rulers. This has led Bangladeshi cuisine to include many rich aromatic dishes such as biriyani and korma that requires the use of a large array of spices along with an extensive amount of ghee. Dhaka being the Mughal capital of the Bengal Subah (which includes the modern Bangladesh and the Indian states oBangladeshi cuisine has over time been largely influenced by the Mughlai cuisine left behind by the Persian Rulers. This has led Bangladeshi cuisine to include many rich aromatic dishes such as biriyani and korma that requires the use of a large array of spices along with an extensive amount of ghee. Dhaka being the Mughal capital of the Bengal Subah (which includes the modern Bangladesh and the Indian states of West Bengal) was a major trading center in South Asia, so many culinary styles from around the world influenced the city's cuisine
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Pakistani Cuisine
Pakistani cuisine (Urdu: پاکستانی پکوان‎) can be characterised by a blend of various regional cooking traditions of the Indian subcontinent, Central Asia as well as elements from its Mughal legacy.[2][3] The various cuisines are derived from Pakistan's ethnic and cultural diversity. Cuisine from the eastern provinces of Punjab and Sindh are characterized as "highly seasoned" and "spicy", which is characteristic of flavors of the East
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Eryngium Foetidum

Eryngium foetidum is a tropical perennial herb in the family Apiaceae. Common names include culantro (/kˈlɑːntr/ or /kˈlæntr/), recao, shadow beni, Mexican coriander, bhandhania, long coriander, sawtooth coriander, and ngò gai.[2][3] It is native to Mexico, the Caribbean, Central and South America, but is cultivated worldwide, sometimes being grown as an annual in temperate climates. In the United States, the common name culantro sometimes causes confusion with cilantro, a common name for the leaves of Coriandrum sativum (also in Apiaceae), of which culantro is said to taste like a stronger version.[4]

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Curry Tree

The curry tree (Murraya koenigii) is a tropical to sub-tropical tree in the family Rutaceae (the rue family, which includes rue, citrus, and satinwood), and is native to Asia.[2] Its leaves are used in many dishes in the Indian subcontinent. Often used in curries, the leaves are generally called by the name "curry leaves", although the plant is also sometimes called sweet neem, though M
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