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Definitions (28)
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kalonji
is a small black seed of the Nigella sativa plant. This spice is used in a variety of Bengali dishes and also in Naan bread. Kalonji is sometimes erroneously called onion seeds.
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ajwain
is a seed that is very strong in flavor similar to caraway, raw ajwain smells similar to thyme. Ajwain seeds look like a smaller fatter version of cumin seeds. In Indian cooking this seed is almost ne [..]
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asafoetida/hing
is a variety of Ferula which is a native plant of Iran. Hing can be purchased either in a pure hard gum or a powder that is mixed with some type of flour. This spice has a very strong and pungent arom [..]
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basmati rice
is an aromatic long grained rice traditionally grown in the foothills of the Himalayas. Basmati rice can be bought either brown with the bran and germ intact or white. Basmati rice is not a sticky ric [..]
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bhoga
is prepared and unprepared food which has not yet been offered to Krishna.
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black salt
is specific type of Indian mineral salt that is purplish in color and has a sulfurous taste. Black salt is also called Kala Namak and is used in Chaats and Chaat Masala among other things.
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brown rice
is rice that has not been processed to remove the bran and germ. This rice is a little healthier than white rice as it is an intact whole grain.
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cardamom
is native to India, this spice is used around the world. Green and black cardamom are the two varieties that are commonly found. Cardamom is used in many different recipes including masala chai, desse [..]
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chapatti flour
also known as Atta flour this is a wheat flour that is typically used for making chapatti, paratha, naan and other Indian flat breads.
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cumin
is a dried seed that is used as a spice in cooking around the world. This seed comes from a plant that is a member of the parsley family. Cumin is used both as a whole seed and ground. When whole, cum [..]
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