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Marjoram (/ ˈ m ɑːr dʒ ər ə m /, [2] Origanum majorana) is a cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum.
South Asian cuisine encompasses a delectable variety of sub-cuisines and cooking styles that vary very widely, reflecting the diversity of the Indian subcontinent, even though there is a certain centrality to the general ingredients used. Terms used the recipes of varied Indian and other South Asian sub-cuisines sometimes tend to be multi ...
'Naṣir al-Dīn Shāh's Book of Delicacies'), is a medieval Indian cookbook, written in Persian language in Naskh script, of delicacies and recipes, some accompanied by paintings illustrating the preparation of the dishes. [1] It was started for Ghiyath Shah (r. 1469–1500), the ruler of the Malwa Sultanate in central India. After he was ...
Modern ratatouille uses tomatoes as a foundation for sautéed garlic, onion, zucchini (courgette), aubergine (eggplant), bell pepper, marjoram, fennel and basil. Instead of basil, bay leaf and thyme, or a mix of green herbs like herbes de Provence can be used. The modern version does not appear in print until c. 1930. [5]
Coastal cuisines use olive oil, herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, and lemon and orange rind. Peasant cooking traditions are based on imaginative variations of several basic ingredients (cereals, dairy products, meat, fish, vegetables, nuts) and cooking procedures (stewing, grilling ...
Indian cookbooks are cookbooks written in India, or about Indian cooking. [1] Indian cooking varies regionally and has evolved over the centuries due to various influences. Vegetarianism has made a significant impact on Indian cooking [ 2 ] and spices play a major role as well.
Chaat masala, also spelled chat masala, is a powdered spice mix, or masala, originating from the Indian subcontinent, typically used to add flavor to chaat. It typically consists of amchoor (dried mango powder), cumin, coriander, dried ginger, salt (often black salt), black pepper, asafoetida, and chili powder. [1] [2] Garam masala is optional. [3]
Pot marjoram is a common name for a number of species of Origanum used as herbs, including: Origanum onites , found in Sicily, Greece, and Turkey Origanum majorana , often just called marjoram