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Burmese Curry
Burmese curry refers to a diverse array of dishes in Burmese cuisine that consist of meat or vegetables simmered or stewed in an aromatic curry base. Burmese curries generally differ from other Southeast Asian curries (e.g., Thai curry) in that Burmese curries make use of dried spices in addition to fresh herbs and aromatics, and are often milder. Burmese curries are readily available in curry houses throughout the country. They are traditionally accompanied with rice and a variety of side dishes, soups, and Burmese salads called ''athoke.'' Burmese curries may also be paired with Indian breads like ''nanbya'', ''palata'', ''aloo puri'', and ''toshay''. Ingredients A curry base of fresh aromatics including onions, shallots, garlic, chilis, ginger, and dried spices, in the form of turmeric powder and paprika, is typically used to prepare most Burmese curries. Other dried spices such as chili powder and spice mixes like garam masala, generically called ''masala'' in Burmese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Myanmar
Myanmar, officially the Republic of the Union of Myanmar; and also referred to as Burma (the official English name until 1989), is a country in northwest Southeast Asia. It is the largest country by area in Mainland Southeast Asia and has a population of about 55 million. It is bordered by India and Bangladesh to its northwest, China to its northeast, Laos and Thailand to its east and southeast, and the Andaman Sea and the Bay of Bengal to its south and southwest. The country's capital city is Naypyidaw, and its largest city is Yangon (formerly Rangoon). Early civilisations in the area included the Tibeto-Burman-speaking Pyu city-states in Upper Myanmar and the Mon kingdoms in Lower Myanmar. In the 9th century, the Bamar people entered the upper Irrawaddy River, Irrawaddy valley, and following the establishment of the Pagan Kingdom in the 1050s, the Burmese language and Culture of Myanmar, culture and Buddhism in Myanmar, Theravada Buddhism slowly became dominant in the co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Naan
Naan () is a leavened, oven-baked or tawa-fried flatbread, that can also be baked in a tandoor. It is characterized by a light and fluffy texture and golden-brown spots from the baking process. Naan is found in the cuisines of Central Asia, South Asia, Southeast Asia, and the Caribbean. Composed of white or wheat flour and combined with a leavening agent, typically yeast, naan dough develops air pockets that contribute to its fluffy and soft texture. Additional ingredients for crafting naan include warm water, salt, ghee and yogurt, with optional additions like milk, egg, or honey. Baking powder or baking soda can be used instead of yeast to reduce the preparation time for the bread. In the baking process using a tandoor, naan dough is rolled into balls, flattened and pressed against the inner walls, which can reach temperatures up to 480 °C (900 °F). This method allows the bread to be baked within minutes, achieving a spotty browning due to intense heat. Naan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit (the peppercorn), which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as ''pepper'', or more precisely as ''black pepper'' (cooked and dried unripe fruit), ''green pepper'' (dried unripe fruit), or ''white pepper'' (ripe fruit seeds). Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to the che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cloves
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands, or Moluccas, in Indonesia, and are commonly used as a spice, flavoring, or fragrance in consumer products, such as toothpaste, soaps, or cosmetics. Cloves are available throughout the year owing to different harvest seasons across various countries. Etymology The word ''clove'', first used in English in the 15th century, derives via Middle English , Anglo-French ''clowes de gilofre'' and Old French , from the Latin word ' "nail". The related English word ''gillyflower'', originally meaning "clove", derives via said Old French and Latin ', from the Greek "clove", literally "nut leaf". Description The clove tree is an evergreen that grows up to tall, with large leaves and crimson flowers grouped in terminal clusters. The flower buds initially have a pale hue, gradually turn green, then transition to a bright red when ready for harvest. Clov ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cardamon
Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds; ''Elettaria'' pods are light green and smaller, while ''Amomum'' pods are larger and dark brown. Species used for cardamom are native throughout tropical and subtropical Asia. The first references to cardamom are found in Sumer, and in Ayurveda. In the 21st century, it is cultivated mainly in India, Indonesia, and Guatemala. Etymology The word ''cardamom'' is derived from the Latin , as a Latinisation of the Greek (), a compound of (, " cress") and (), of unknown origin. The earliest attested form of the word signifying "cress" is the Mycenaean Greek , written in Linear B syllabic script, in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, breakfast cereals, Snack, snack foods, bagels, teas, hot chocolate and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents, including eugenol. Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus ''Cinnamomum'' in the family Lauraceae. Only a few ''Cinnamomum'' species are grown commercially for spice. ''Cinnamomum verum'' (alternatively ''C. zeylanicum''), known as "Ceylon cinnamon" after its origins in Sri Lanka (formerly Ceylon), is considered to be "true cinnamon", but most cinnamon in international commerce is derived from four other speci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garam Masala
Garam masala (Hindustani language, Hindustani: ''garam masālā'', ) is a Spice mix, blend of ground spices originating from the Indian subcontinent. It is common in Indian cuisine, Indian, Pakistani cuisine, Pakistani, Nepalese cuisine, Nepalese, Bangladeshi cuisine, Bangladeshi, and Caribbean cuisine, Caribbean cuisines. It is used alone or with other seasonings. The specific combination differs by district, but it regularly incorporates a blend of flavours like cardamom, cinnamon, cumin, cloves, bay leaves, star anise, and peppercorns. Garam masala can be found in a wide range of dishes, including marinades, pickles, stews, and curries. Ingredients The composition of garam masala differs regionally, with many recipes across the Indian subcontinent according to regional and personal taste, and none is considered more authentic than another. The components of the mix are roasted, then ground together or added to the dish for flavour just before finishing cooking. A typical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spice Mix
Spice mixes are blended spices or herbs. When a certain combination of herbs or spices is called for in a recipe, it is convenient to blend these ingredients beforehand. Blends such as chili powder, curry powder, herbes de Provence, garlic salt, and other seasoned salts are traditionally sold pre-made by grocers, and sometimes baking blends such as pumpkin pie spice are also available. These spice mixes are also easily made by the home cook for later use. Masala Masala (from Hindi language, Hindi/Urdu language, Urdu ''masalah'', based on Arabic language, Arabic ''masalih'') is a term from the Indian subcontinent for a spice mix. A masala can be either a combination of dried (and usually Dry roasting, dry-roasted) spices, or a paste (food), paste (such as vindaloo masala) made from a mixture of spices and other ingredients—often garlic, ginger, onions, chilli paste and tomato. Masalas are used extensively in Indian cuisine to add spice and flavour, most familiarly to Western cu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Powder
Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (in which case it is also sometimes known as chili powder blend or chili seasoning mix). It is used as a spice (or spice blend) to add pungency (piquancy) and flavor to culinary dishes. In American English, the spelling is usually "chili"; in British English, "chilli" (with two "l"s) is used consistently. Chili powder is used in many different cuisines, including American (particularly Tex-Mex), Chinese, Indian, Sri Lankan, Bangladeshi, Korean, Mexican, Portuguese, and Thai. Varieties Chili powder is sometimes known by the specific type of chili pepper used. Varieties of chili peppers used to make chili powder include Aleppo, ancho, cayenne, chipotle, chile de árbol, jalapeño, New Mexico, pasilla, and piri piri chili peppers. '' Gochugaru'' is a variety used in Korean cu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paprika
Paprika is a spice made from dried and ground red peppers, traditionally ''capsicum annuum''. It can have varying levels of Pungency, heat, but the peppers used for hot paprika tend to be milder and have thinner flesh than those used to produce chili powder. The milder, sweet paprika is mostly composed of the fruit of the pepper with most of the seeds removed; whereas some seeds and stalks are retained in the peppers used for hotter paprika. Paprika, like all capsicum varieties and their derivatives, is descended from wild ancestors from the Amazon River, cultivated in ancient times in South, Central and North America, in particular Mexican Plateau, central Mexico. The peppers were introduced to Europe, via Spanish Empire, Spain and Portuguese Empire, Portugal, in the sixteenth century. The trade in paprika expanded from the Iberian Peninsula to Africa and Asia and ultimately reached central Europe through the Balkans. European cuisines in which paprika is a frequent and major ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shallot
The shallot is a cultivar group of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with '' Allium cepa'' (the common onion) in 2010, as the difference was too small to justify a separate species. As part of the onion genus ''Allium'', its close relatives include garlic, scallions, leeks, chives, and the Chinese onion. Etymology and names The names '' scallion'' and ''shallot'' are derived from the Old French ''eschalotte'', by way of ''eschaloigne'', from the Latin ''Ascalōnia caepa'' or Ascalonian onion, a ''Ascalōnia caepa'' or Ascalonian onion, a namesake of the ancient city of Ascalon. The term ''shallot'' is usually applied to the French red shallot (''Allium cepa'' var. ''aggregatum'', or the ''A. cepa'' Aggregatum Group). It is also used for the Persian shallot or ''musir'' (''A. stipitatum'') from the Zagros Mountains in Iran and Iraq, and the French gray shallot ('' Allium os ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onions
An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2011. The onion's close relatives include garlic, scallion, leek, and chives. The genus contains several other species variously called onions and cultivated for food, such as the Japanese bunching onion '' Allium fistulosum'', the tree onion ''Allium'' × ''proliferum'', and the Canada onion '' Allium canadense''. The name '' wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
