Advertisement
  • img
    Asafoetida

    Having said to be originated in Rome, Asafoetida has become an essential condiment in the Indian vegetarian cooking. It is the dried latex emanated from an underground living rhizome of Ferula. It is very commonly used in a granulated or powdered form. Contrary to its natural putrid smell, it delivers a tingling aroma when added during cooking. The...

  • img
    Aniseed

    Aniseed, synonymously called anise, anis or anise seed, is a herb often used in middle eastern recipes. It belongs to the flowering plant of Apiaceae family. Its flavor is similar to the spices star anise, fennel and liquorice. They have a pale brown color with a very mild and fragrant aroma. Western and middle eastern dishes have been using ani...

  • img
    Allspice

    Allspice is native to Greater Antilles, Southern Mexico and Central America and is usually cultivated in warm areas. Allspice is a small berry that tastes like a combination of cinnamon, cloves and nutmeg. It is also known as jamaica pepper or newspice. It is a spice that is the dried unripe fruit of a mid-canopy tree. Allspice is one of the most i...

  • img
    Acacia

    They are pod-bearing shrubs, with sap and leaves typically bearing large amounts of tannins (used to make leather). Also known as whistling thorns, the seeds and feathery shoots of acacia are used in soups and curries. In USA and Europe it is used in soft drinks, chewing gum and mints. The acacia tree is native to Sindh in Pakistan. Acacia is the g...

  • img
    Acacia

    They are pod-bearing shrubs, with sap and leaves typically bearing large amounts of tannins (used to make leather). Also known as whistling thorns, the seeds and feathery shoots of acacia are used in soups and curries. In USA and Europe it is used in soft drinks, chewing gum and mints. The acacia tree is native to Sindh in Pakistan. Acacia is the g...

Advertisement
Language
Dark / Light mode