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There are different varieties of curry paste depending from the region and also within the same cuisine. Via trade routes with southern India the curry pastes are believed to have entered Southeast Asian cuisines through the kitchens of Indianized royal courts of Southeast Asia, where the curry pastes were adapted for local taste preferences ...
Curry powder is a spice mix originating from India, adapted from but not to be confused with the native spice mix of garam masala. [1] [2] History.
Baba ghanoush – an eggplant (aubergine) based paste; Date paste – used as a pastry filling; Funge de bombo – a manioc paste used in northern Angola, and elsewhere in Africa; Guava paste; Hilbet – a paste made in Ethiopia and Eritrea from legumes, mainly lentils or faba beans, with garlic, ginger and spices [5]
Many types of curry exist in different countries. In Southeast Asia, curry often contains a spice paste and coconut milk. In India, the spices are fried in oil or ghee to create a paste; this may be combined with a water-based broth, or sometimes with milk or coconut milk. In China and Korea, curries are based on a commercial curry powder.
Biber salçası ("pepper paste") is a part of cuisines of Anatolia Chutneys Vegetables served with a green goddess dressing dip Guacamole is an avocado-based dip that originated with the Aztecs in Mexico. [3] Ketchup is a sweet and tangy sauce, typically made from tomatoes, vinegar, a sweetener, and assorted seasonings and spices.
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