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Pakistani Condiments
The following is a partial list of condiments used in Pakistani cuisine: Achars Achaar (pickle), Achar are made from certain varieties of vegetables and fruits that are finely chopped and marinated in brine or edible oils along with various spices. Some varieties of fruits and vegetables are small enough to be used whole. Some regions also specialize in pickling meats and fish. * Carrot achar * Cauliflower achar * Garlic achar * Gongura achar * Green chilli achar * Hyderabadi pickle * Lemon achar * Mango achar Chutneys Chutney is a family of condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, or fruit. * Cilantro chutney (coriander leaves) * Coconut chutney * Garlic chutney (made from fresh garlic, coconut and groundnut) * Lime chutney (made from whole, unripe limes) * Mango chutney, Mango (keri) chutney (made from unripe, green mangoes) * Mentha chutney * Onion chutney * Tamarind chutney (Imli chutney) * Tomato chutney ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pakistani Cuisine
Pakistani cuisine (, Roman Urdu, romanized: ''pākistānī pakwān'') is a blend of regional cooking styles and flavours from across South Asia, South, Central Asia, Central and West Asia. It is a culmination of Iranic, Indic & Arab culinary traditions. The cuisine of Pakistan also maintains certain Mughal Empire, Mughal influences within its recipes and cooking techniques, particularly the use of dried fruits and nuts. Pakistan's Ethnic groups in Pakistan, ethnic and Culture of Pakistan, cultural diversity, diverse climates, geographical environments, and availability of different produce lead to diverse regional cuisines. Pakistani cuisine, like the culinary traditions of most Muslim-majority nations, adheres to ''halal'' principles in accordance with Islamic dietary laws, which prohibit the consumption of pork and alcohol, among other restrictions. Additionally, halal regulations outline specific guidelines for meat consumption, including which animals are considered permi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic Chutney
Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, stretching from the Black Sea through the southern Caucasus, northeastern Iran, and the Hindu Kush; it also grows wild in parts of Mediterranean Europe. There are two subspecies and hundreds of varieties of garlic. Garlic has been used for thousands of years as a seasoning, culinary ingredient, traditional medical remedy; it was known in many ancient civilizations, including the Babylonians, Egyptians, Romans, and Chinese, and remains significant in many cuisines and folk treatments, especially across the Mediterranean and Asia. Garlic propagates in a variety of climates and conditions and is produced globally; China is by far the largest producer, accounting for over two thirds (73%) of the world's supply in 2021. Description Garlic is a pe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Condiments
A condiment is a preparation that is added to food, typically after cooking, to enhance the flavour, to complement the dish or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant flavors. The seasonings and spices common in many different cuisine arise from global introductions of foreign trade. Condiments include those added to cooking to impart flavor, such as barbecue sauce and soy sauce, those added before serving such as mayonnaise in a sandwich, and those added tableside to taste, such as ketchup with fast food. Condiments can also provide other health benefits to diets that lack micronutrients. Definition The exact definition of a condiment varies. Some definitions encompass spices and herbs, including salt and pepper, using the term interchangeably with '' seasoning''. Others restrict the definition to include only "prepared food compound containing one or more spices", which are added to food after the cooking ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pakistani Spices
Pakistani spices () The following is a partial list of spices commonly used in Pakistani cuisine: Other herbs with their Urdu names: External links * * * * * *{{cite web, title=Nutraceutical and nutrients in the healthy organics , url=https://www.thehealthyorganic.com/2020/05/spices-and-other-natural-seasonings-and_74.html?m=1, publisher=The Healthy Organic Company, access-date=23 May 2020 Spices In the culinary arts, a spice is any seed, fruit, root, Bark (botany), bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of pl ... ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Condiments
A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, or, in some cultures, to complement the dish, but that cannot stand alone as a dish. The term ''condiment'' originally described pickling, pickled or preserved foods, but now includes a great variety of flavorings. Many diverse condiments exist in various countries, regions and cultures. This list includes notable worldwide condiments. Condiments * * * * * * * * * * * * * * * * * * * * * * * * * * * * *Disodium inosinate – umami paste ** * ** * ** * * , jams, and jellies * * * * * ** ** ** * Harissa – North African paste of roasted red peppers, hot peppers, spices, oil, and other flavor ingredients * * * * * * * * * * * ** ** ** * * * * * * * * * * * Matbucha — a North African condiment * ** List of mayonnaises – List of mayonnaises * * * * * * * * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raita (condiment)
Raita is a side dish and condiment in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, fruit, or, in the case of boondi raita, with fried droplets of batter made from besan ( chickpea flour, generally labeled as gram flour). The closest approximation in Western cuisine is a side dish or dip, or a cooked salad. It is often referred to as a condiment, but unlike common Western condiments such as pepper, mustard, and horseradish that make dishes more spicy, a dish of dahi or raita has a cooling effect to contrast with spicy curries and kebabs that are the main fare of some Asian cuisines. In Indian cuisine, some type of flatbread may be eaten together with raita, chutneys, and pickles. The yogurt may be seasoned with coriander, roasted cumin seeds, mint, cayenne pepper, chaat masala and other herbs and spices. Etymology The word ''raita'' first appeared in print around the 19th century; it comes from the Hindi language. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato Chutney
Tomato chutney is a type of chutney, originating from the Indian subcontinent, prepared using tomatoes as the primary ingredient. The tomatoes can be diced, mashed or pulped, and additional typical ingredients used include ginger, chilli, sugar, salt, aam papad, raisin, dates and spices and additionally onion, garlic and peanut or dal for the south Indian version. It can be prepared using ripe red tomatoes or green tomatoes. It can be eaten fresh after preparation, stored in a refrigerator, and can be bottled or canned and stored for later use. Homemade tomato chutney that is canned can have an improved flavor, due to the ingredients intermingling while the product is stored. Uses Tomato chutney can be used to accompany myriad foods and dishes, such as kebabs, sandwiches, burgers and meat dishes. Commercial varieties Tomato chutney has been a mass-produced product in the United States. Gordon & Dilworth in New York produced it in the 1890s–1900s (decade), and exported some o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamarind Chutney
Saunth (or sooth), is a sweet chutney used in Indian chaats. It is made from dried ginger (''sooth'') and tamarind (or ''imli'') paste, hence the name. The chutney is brownish-red in colour. Modern sooth is often made with dates. However, sooth made with dried ginger Ginger (''Zingiber officinale'') is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is an herbaceous perennial that grows annual pseudostems (false stems made of the rolled bases of l ... adds a special flavour to the chaat and is preferred in most parts of North India. See also * List of chutneys References External links Recipe {{portal bar, Food North Indian cuisine Uttar Pradeshi cuisine Indian fast food Indian condiments Chutney ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion Chutney
A chutney () is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce. Etymology The word ''chutney'' derives from Hindustani/Urdu (Nastaliq: چٹنی, Devanagari: चटनी) ''chaṭnī'', deriving from चाटना ''chāṭnā'' 'to lick' or 'to eat with appetite'. In India, ''chutney'' refers to fresh and pickled preparations indiscriminately; however, several Indian languages use the word for fresh preparations only. Overview In India, chutneys can be either made alongside pickles that are matured in the sun for up to two weeks and kept up to a year or, more commonly, are freshly made from fresh ingredients that can be kept a couple of days or a week in the refrigerator. In South India, Chutneys are also known as ''Pachadi'' (, , , , ) which generally refers to traditi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mentha Chutney
''Mentha'', also known as mint (from Greek , Linear B ''mi-ta''), is a genus of flowering plants in the mint family, Lamiaceae. It is estimated that 13 to 24 species exist, but the exact distinction between species is unclear. Hybridization occurs naturally where some species' ranges overlap. Many hybrids and cultivars are known. The genus has a subcosmopolitan distribution, growing best in wet environments and moist soils. Description Mints are aromatic, almost exclusively perennial herbs. They have wide-spreading underground and overground stolons and erect, square, branched stems. Mints will grow tall and can spread over an indeterminate area. Due to their tendency to spread unchecked, some mints are considered invasive. The leaves are arranged in opposite pairs, from oblong to lanceolate, often downy, and with a serrated margin. Leaf colors range from dark green and gray-green to purple, blue, and sometimes pale yellow. The flowers are produced in long bracts from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mango Chutney
Green mango chutney, also known as ''raw mango chutney'', is an Indian and Pakistan chutney A chutney () is a spread typically associated with cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion ... prepared from unripe mangoes. Ripe mangoes are sweet and are not used for chutneys as they are eaten raw. Green unripe mangoes are hard and sour, and they are cooked as chutneys. Mango chutneys are tangy in taste. Preparation The mangoes are peeled and sprinkled with salt and turmeric, then fried in oil along with spices. Water is added and heated until the mango becomes soft. Ingredients The main ingredients in green mango chutney are chopped raw mangoes and a mixture of cumin seeds, fennel seeds, nigella seeds, fenugreek seeds and mustard seeds. An Australian variation of the dish features raisins and apples. See also * Major Gre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lime Chutney
Lime most commonly refers to: * Lime (fruit), a green citrus fruit * Lime (material), inorganic materials containing calcium, usually calcium oxide or calcium hydroxide * Lime (color), a color between yellow and green Lime may also refer to: Botany * Australian lime, a species of ''Citrus'' native to Australia and Papua New Guinea * Key lime, a citrus hybrid with a spherical fruit * Persian lime, a citrus fruit species of hybrid origin * ''Tilia'', a genus of trees known in Britain as lime trees, lime-wood, basswood, or linden * Wild lime or ''Zanthoxylum fagara'', a green fruit native to the Americas Chemistry * Agricultural lime, a soil additive containing calcium carbonate and other ingredients * Birdlime, a sticky substance spread on branches to trap small birds * Calcium hydroxide, a.k.a. slaked lime, slack lime, limewater, pickling lime or hydrated lime ** Hydraulic lime, used to make lime mortar ** Limewater or calcium hydroxide, saturated calcium hydroxide solution * Cal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
