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Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent. Others were imported from similar climates and have since been cultivated locally for centuries.
Hang curd hari mirch pudina chutney (typical north Indian) Lime chutney (made from whole, unripe limes) Mango chutney (keri) chutney (made from unripe, green mangoes)
The Banaras Lal Bharwamirch, has unique characteristics - When grown in the field, its skin is exceptionally thick, but upon stuffing with spices, it gradually thins, becoming delicate like paper. This mildly spicy chilli is predominantly used for Banarasi Lal Mirch Bharwa Achar (stuffed pickle), a beloved and traditional condiment.
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices , herbs , vegetables , and fruits .
A spicy and sour soup usually made with tamarind, tomatoes, pepper and other south Indian spices. Usually eaten with rice. Vegetarian: Part of lunch Sajjige: a sweet dish: Vegetarian: Dessert Sakkara pongal: a sweet rice dish: Vegetarian: Festival Sweet dish Sambar: Lentil soup cooked with vegetables and a blend of south Indian spices (masala).
Tandoori masala or tandoori sauce is a mixture of spices specifically for use with a tandoor, or clay oven, in traditional cooking in the Indian subcontinent. The specific spices vary somewhat from one region to another but typically include: garam masala, garlic, ginger, onion, cayenne pepper, and sometimes other spices and additives. The ...