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Slightly dried red Kashmiri chilli peppers. Kashmiri Red Chilies or Kashmiri Laal Mirch are characterized by their ability to give a dark red colour to food, capable of colouring and adding flavour, while at the same time not allowing the food to become too pungent or spicy. [1] India is the largest consumer and producer. [2]
These darker seeds unlike the regular brown zeera are of superior quality because of their smell, relative rarity and shape. [188] Among the spices used: Kashmiri chilli pepper (martswangun) — chilies are grown locally in Kashmir. [189] When they turn red, they are dried and ground into powder form. [189]
Chili peppers are eaten by birds living in the chili peppers' natural range, possibly contributing to seed dispersal and evolution of the protective capsaicin in chili peppers, as a bird in flight can spread the seeds further away from the parent plant after they pass through its digestive system than any land or tree dwelling mammal could do ...
The preparation of Nadur monji begins with one or two ingredients, such as Lotus root, Rice flour, salt, Red chili powder, Caraway seeds, Thyme powder, cauliflower, cayenne pepper, chili pepper, or occasionally black cumin. Lotus roots are cut into long pieces and further cut into strips.
Rogan josh (English: /ˌroʊɡən ˈdʒɑʃ/); [1] Kashmiri: [roːɡan dʒoːʃ]), also spelled roghan josh or roghan ghosht, is an aromatic curried meat dish originating from Kashmir. [2] It is made with red meat—traditionally lamb, mutton, or goat—and coloured and flavoured primarily by alkanet flower (or root) and Kashmiri chilies.
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