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Liquorice powder (Hindi: ... Nutmeg (Hindi: jaayaphal जायफल) Mace: Mace is the outer covering of nutmeg nut and has a similar aroma. (Hindi: Javitri ...
Nutmeg is the spice made by grinding the seed of the fragrant nutmeg tree (Myristica fragrans) into powder.The spice has a distinctive pungent fragrance and a warm, slightly sweet taste; it is used to flavor many kinds of baked goods, confections, puddings, potatoes, meats, sausages, sauces, vegetables, and such beverages as eggnog.
Mango powder: آمچور: Amchoor Dried unripe mango slices or powder Pakistani pickles: اچار: Achar Different types of pickles Parsley: جعفری: Jafari Carom seed اجوائن: Ajwain Emblica Gooseberry آملہ: Aamla Pomegranate seed انار دانہ: Anaar dana Black cardamom: بڑی الائچی: Bari Elaichi Green cardamom ...
Dried green mango powder that gives fish curries tartness. Celery / radhuni seed [3] রাধুনী Raadhuni Ajwain [4] জোয়ান Jowaan Indian gooseberry [5] আমলকি Aamloki Used as pickle, green and ripe fruits. dried and powder fruit are used to treat damage hair. Pomegranate: Pomegranate seed ডালিম Dalim
Mace (outer covering of nutmeg) (javitri) Black and green cardamom pods (ilāīcī) Cumin (jīra) Coriander seeds (dhaniā) Red chili powder (lāl mirch) Some recipes [9] call for the spices to be blended with herbs, while others call for the spices to be ground with water, vinegar, or other liquids to make a paste.
The genus name Nigella is a diminutive of the Latin niger "black", referring to the seed color. [6] [7] The specific epithet sativa means "cultivated".[6]In English, Nigella sativa and its seed are variously called black caraway, black seed, black cumin, fennel flower, nigella, nutmeg flower, Roman coriander, [3] [6] black onion seed [8] and kalonji.
Psammogeton involucratus is a flowering plant in the family Apiaceae. [2] It is grown extensively in South Asia, Southeast Asia, and Indonesia.Its aromatic dried fruits, like those of its close relative ajwain, are often used in Bengali cuisine but are rarely used in the rest of India.
Holige is made from senaga pappu, plain flour (wheat flour), maida, jaggery or cane sugar, cardamom powder and/or nutmeg powder, cinnamon powder, ghee and water. In Maharashtra, Maida, Jaggery, nutmeg powder, Chana Dal/Bengal gram, Ghee, and cardamom powder is used. Sometimes, pigeon pea is used in Gujarat.