Search results
Results From The WOW.Com Content Network
Urdu Name Roman Urdu Name Remarks Flax seeds: السی: Aalsi Star anise: بادیان : Baadyan Ginger: ادرک: Adrak Grated or paste 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 ...
Talcum powder The structure of talc is composed of Si 2 O 5 sheets with magnesium sandwiched between sheets in octahedral sites. Talc is used in many industries, including paper making, plastic , paint and coatings (e.g. for metal casting molds), rubber, food, electric cable, pharmaceuticals, cosmetics, and ceramics.
[citation needed] It is published by the Urdu Lughat Board, Karachi. The dictionary was edited by the honorary director general of the board Maulvi Abdul Haq who had already been working on an Urdu dictionary since the establishment of the Urdu Dictionary Board, Karachi, in 1958. [1] [2] [3] Urdu Lughat consists of 22 volumes. In 2019, the ...
Johnson's baby powder made from talc in an old tin with a shaker on top Traditional container for baby powder and puff in South India, made of silver Baby powder might be applied after changing a diaper and cleaning the baby. Baby powder is an astringent powder used for preventing diaper rash and for cosmetic uses.
Feroz-ul-Lughat Urdu Jamia (Urdu: فیروز الغات اردو جامع) is an Urdu-to-Urdu dictionary published by Ferozsons (Private) Limited. It was originally compiled by Maulvi Ferozeuddin in 1897. The dictionary contains about 100,000 ancient and popular words, compounds, derivatives, idioms, proverbs, and modern scientific, literary ...
The most widely used anticaking agents include the stearates of calcium and magnesium, silica and various silicates, talc, as well as flour and starch. Ferrocyanides are used for table salt. [1] The following anticaking agents are listed in order by their number in the Codex Alimentarius by the Food and Agriculture Organization of the UN.
Finally it is rubbed well between the hands until it is reduced to a powder, sieved, and then stored in a dry place. In Lebanese cuisine, kishk is commonly used to this day, mixed with tomato paste, as a topping for manakish , a sort of flatbread cooked in an open oven and eaten for breakfast or a lunch.
The dry powder is prepared in various ways as a principal or secondary ingredient of dishes. Satui is used in vegetarian cuisine as it can be a source of protein. In Bihar and Nepal, Satui is usually made from dry roasted chickpeas or maize. It is also common for people to mix Sattu of different pulses together to suit their appetite and taste.