Showing posts with label nutmeg. Show all posts
Showing posts with label nutmeg. Show all posts
Thursday, March 18, 2021
Wednesday, March 17, 2021
INTERNATIONAL: BORDERLESS CUISINE 22 - Middle East 1 - Herbs and Spices
MIDEAST FOODS VIDEOS BELOW and
LINKS TO PREVIOUS Borderline Cuisine Posts
Above are maps of the Middle East showing the countries that are included. Map 1 is a more traditional map and the second map is a modernized version.
LINK to Middle Eastern Spices and Herbs
LINK to Middle East Info
LINK to the 8 Most Used Spices in Arab Cuisine
Cumin aka
ground caraway
Nutmeg
Cardamom
Turmeric
Sumac
Anise seed
Allspice
Cinnamon
Mastic
LINK to Mideast Foods Video - Moroccan (quality better if you don't use wide screen)
-----------------------------------------------
Friday, July 31, 2015
INTERNATIONAL: HERBS AND SPICES 21: PART 1: MASALAS
ACCORDING
TO WIKI THERE ARE SEVERAL MASALAS
Many
of the definitions below are from WIKI:
++++Masala chai or chai, tea made with spices
++++Garam masala ground spices used for flavouring food
++++Chaat masala, ground spices used for flavouring chaat (Chaat is a term describing savory snacks, typically served at road-side tracks from stalls or food carts in India, Pakistan, Nepal and Bangladesh)
++++Tandoori masala, ground spices used in tandoor cooking (Tandoori chicken is a dish originating from Indian subcontinent. It is widely popular in South Asia, Middle Eastern and Western countries. I consists of roasted chicken prepared with yoghurt and spices. The name comes from the type of cylindrical clay oven, a tandoor, in which the dish is traditionally prepared.) from the Indian subcontinent.)
++++Chicken tikka masala, a curry
++++Masala dosa, a dosa with spices
(Dosa is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states of Karnataka, Tamil nadu, Telangana, Andhra Pradesh and Kerala.)
++++Paan masala, a paan with spices
(Paan Masala is a balanced mixture of betel leaf with lime, areca nut, clove, cardamom, mint, tobacco, essence and other ingredients)
++++Masala chai or chai, tea made with spices
++++Garam masala ground spices used for flavouring food
++++Chaat masala, ground spices used for flavouring chaat (Chaat is a term describing savory snacks, typically served at road-side tracks from stalls or food carts in India, Pakistan, Nepal and Bangladesh)
++++Tandoori masala, ground spices used in tandoor cooking (Tandoori chicken is a dish originating from Indian subcontinent. It is widely popular in South Asia, Middle Eastern and Western countries. I consists of roasted chicken prepared with yoghurt and spices. The name comes from the type of cylindrical clay oven, a tandoor, in which the dish is traditionally prepared.) from the Indian subcontinent.)
++++Chicken tikka masala, a curry
++++Masala dosa, a dosa with spices
(Dosa is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states of Karnataka, Tamil nadu, Telangana, Andhra Pradesh and Kerala.)
++++Paan masala, a paan with spices
(Paan Masala is a balanced mixture of betel leaf with lime, areca nut, clove, cardamom, mint, tobacco, essence and other ingredients)
NOTE: Ran across this one in my research, also.
5-SPICE MASALA (Panch
Phoran): A spice blend from east India (Bengal, Bihar, Orissa).
Ingredients: Whole seeds of cumin, fenugreek, Nigella sativa,
mustard and fennel.
GENERIC
DEFINITION:
A
northern Indian masala that is pungent, not fiery-hot. Ingredients: coriander, cumin, cardamom, cinnamon, clove, nutmeg,
bay leaf, and peppercorns.
- NOTE: I will deal with the most common: garam masala.
- As with any mixed blend there are several different versions
RECIPE LINKS FOR GARAM MASALA AND DISHES (PHOTOS BELOW)
Subscribe to:
Posts (Atom)