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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. [1] 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.
Rooh Afza is a concentrated squash made by Hamdard Bangladesh. [99] Ghol and matha are buttermilk drinks made in Bangladesh, especially in the village of Solop in Ullahpara Upazila of Sirajganj District. [100] Lassi is a blend of yogurt with water and either spices or sweet flavourings. [101]
Name Local name Image Region Usage Description Allium chinense củ kiệu: Amaranth rau dền: Bitter melon Khổ qua, mướp đắng: Canh Khổ Qua (Bitter Melon Soup), Tea, Omlet with bittermelon.
Spices including curries were also introduced to Vietnam by Malay and Indian traders. [3] Though not common in the north, cà ri is a quite popular dish in central and southern Vietnam. The most common form is chicken curry, and to a lesser extent, goat curry.
Cassia – Cinnamomum aromaticum, called cassia or Chinese cinnamon, is an evergreen tree native to southern China, Bangladesh, Uganda, India, and Vietnam. Cayenne pepper – also known as the Guinea spice, [24] cow-horn pepper, aleva, bird pepper, [25] or, especially in its powdered form, red pepper—is a red, hot chili pepper used to flavour ...
The harvest lasts 15 days to one month. The betel plant has made its way to research labs of many Bangladesh chemical and food nutrition companies. The harvested leaves are consumed locally and exported to other parts of Asia, the Middle East, Europe, and the Americas. Betel is grown and cultivated as an important crop in rural Bangladesh.
Mắm nêm is a sauce made of fermented fish. Unlike the more familiar nước mắm (fish sauce), mắm nêm is powerfully pungent, similar to shrimp paste.Many of the regions that produce fish sauce, for example Central Vietnam, also produce mắm nêm.
Limnophila aromatica has a flavor and aroma reminiscent of both lemon and cumin.It is used most often in Vietnamese cuisine, where it is called ngò om.It is an ingredient in canh chua, a sweet and sour seafood soup which also includes tamarind, not to be confused with ngò gai which is also added as an accompaniment to the noodle soup called phở.