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Raw Spice first aired in the UK on 21 March 2001 on ITV. It was the most-watched program of the night, drawing 9.4 million viewers—almost 40% of the available audience. [8] The film aired in Australia on Network 10 in April 2001. [7] [9] Raw Spice was also released on DVD with additional footage. [10]
Free software portal Wikimedia Commons has media related to Free raw photo processing software . This is a category of articles relating to photo software which can be freely used, copied, studied, modified, and redistributed by everyone that obtains a copy: " free software " or " open source software ".
RawTherapee is a free and open source application for processing photographs in raw image formats such as those created by many digital cameras. [5] It comprises a subset of image editing operations specifically aimed at non-destructive post-production of raw photos and is primarily focused on improving a photographer's workflow by facilitating the handling of large numbers of images.
Tabil – Tunisian spice mixture consisting of ground coriander seed, caraway seed, garlic powder, and chili powder. Tandoori masala – mixture of spices specifically for use with a tandoor, or clay oven, in traditional north Indian, Pakistani and Afghan cooking. Yuzukoshō – type of Japanese seasoning. It is a paste made from chili peppers ...
Free-Images.com – More than 12 Million Public Domain/CC0 stock images, clip-art, historical photos and more. Excellent Search Results. Commercial use OK. No attribution required. No login required. Good Free Photos – All public domain pictures of mainly landscape but wildlife and plants as well
Used as a tempering spice. (Hindi: Sarson सरसों) Brown mustard seed: Used as a tempering spice. (Hindi: Rai राइ) Naagkeshar: Used in Maharashtrian cuisine as one of the ingredients of godaa masaalaa. (Hindi: Nagkeshar नागकेसर) Nigella seed Gives smoky, nutty flavor; dry-roasted or used as a tempering spice
Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.
Sichuan pepper is an important spice in Chinese, Nepali, Kashmiri, north east Indian, Tibetan, and Bhutanese cookery of the Himalayas. [ citation needed ] Sichuan pepper has a citrus-like flavor and induces a tingling numbness in the mouth, akin to a 50-hertz vibration, [ 12 ] due to the presence of hydroxy-alpha sanshool .