Lighter spices are added last, and spices with strong flavour should be added first. Some spices are added at the end as a flavouring - those are typically heated in a pan with ghee (Indian clarified butter) or cooking oil before being added to a dish. They blend food to extract the nutrients and bind them in a palatable form. Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. Pepper, turmeric, cardamom, and cumin are some examples of Indian spices. Others were imported from similar climates and have since been cultivated locally for centuries. With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent. Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). Indian spices with labels (garam masala components)
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