HOME

 

RECIPES

LEARN COOKING

COOKBOOKS

GLOSSARY

ASK LAXMI

MY ALBUM

CONTACT US

Free News Letter

Whats New

  Glossary
  A B C D E F G H I J K L M N O P Q R S T U V W X Y Z 
 
 
CARDAMOM (Elaichi)
Black cardamom is originated from southern India. It taste hot and pine taste.
 
CORIANDER (Dhania)
Coriander seed is the only spice which can be used as a dry and fresh as a herb. Coriander leaves are available in Indian store. In Japanese and Chinese stores it is called Chinese parsley. In Mexican, Spanish, and Portuguese stores it is called cilantro. Coriander seeds come from perfectly round seeds that are dried to a dark yellow brown color and ground to produce the spice. It grown in eastern Europe, India, the US, and Central America. Its taste is sweet, mellow.
 
CITRIC ACID (Nimboo sat)
Citric acid is made from citrus fruits. Lemons and limes have high concentrations of citric acid, accounting for their bitter taste. Oranges and tangerines are also high in citric acid. Citric acid is high in vitamin C. It is commonly used to flavor a variety of drinks, candies.
 
CHILLI (Mirch)
Indians are crazy about pepper. Chilies come in many colors, shapes, and sizes. Chilis are popular all over the world, but Central and South America, Mexico, India and China are the main countries where chili is grown. It can be hot or mild, depending of the quality of the chili.
 
CUMMIN SEEDS (Zeera)
India’s traditional Ayurvedic healers have used Cloves since ancient times to treat respiratory and digestive ailments. Cloves are said to have a positive effect on stomach ulcers, vomiting, flatulence, and to stimulate the digestive system. It has powerful local antiseptic and mild anesthetic actions.