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Coriander Illustration of coriander parts Scientific classification Kingdom: Plantae Clade: Tracheophytes Clade: Angiosperms Clade: Eudicots Clade: Asterids Order: Apiales Family: Apiaceae Genus: Coriandrum Species: C. sativum Binomial name Coriandrum sativum L. This article contains Linear B Unicode characters. Without proper rendering support, you may see question marks, boxes, or other ...
Dietitians reveal the healthiest cooking oils and which to avoid between olive oil, avocado oil, coconut oil and more. This is the No. 1 healthiest cooking oil, according to dietitians Skip to ...
Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring — those are typically heated in a pan with ghee (Indian clarified butter) or cooking oil before being added to a ...
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Roasted Sinhalese curry powder, Badapu or Bathapu thuna paha (Sinhala: බැදපු තුන පහ), has more intense flavours than the unroasted or raw version, and is typically used in fish, meat, poultry and blackened vegetable dishes. It is also often sprinkled at the end of cooking to add a fragrant finish.
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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 Gooseberry آملہ: Aamla Pomegranate seed انار دانہ: Anaar dana Black cardamom: بڑی الائچی: Bari Elaichi Green cardamom ...
Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking.