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Fennel seed মৌরি Mouri Black Cumin: কালো জিরে Kalo Jira Sweet, floral and smoky cumin and anise-like flavor. Smaller than regular cumin. Often mistaken for caraway seed. Though English translation is black cumin, the term black cumin is also used as English translation of Nigella sativa, kalonji Vinegar ...
Five-spice powder, a blend of cassia (Chinese cinnamon), star anise, cloves, and two other spices, usually fennel seeds and szechuan peppercorns. Húng lìu , a Vietnamese blend Shichimi , a mix of ground red chili pepper, Japanese pepper, roasted orange peel, black and white sesame seed, hemp seed, ground ginger and nori.
This is a Bengali spice mix that combines fennel seeds, cumin seeds, fenugreek seeds, mustard seeds and nigella seeds. Used as tempering spices. Pomegranate seed Dried and ground in the Middle East. (Hindi: Anardana अनारदाना) Poppy seed: Very popular in West Bengal known posto, with no of Bengali cuisine, most popular Allu Posto
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Ingredients typically used in tempering include cumin seeds, black mustard seeds, fennel seeds, kalonji, fresh green chilis, dried red chilis, fenugreek seeds, asafoetida, cassia, cloves, urad dal, curry leaves, chopped onion, garlic, or tejpat leaves. When using multiple ingredients in tempering, they are often added in succession, with those ...
Turmeric powder, mustard seeds, chilli powder, cumin seeds. Spices are primarily used as food flavoring or to create variety. [22] They are also used to perfume cosmetics and incense. At various periods, many spices were used in herbal medicine.