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Rose Water
Rose water, or rosewater, is a flavoured water created by steeping rose petals in water. It is typically made as a by-product during the distillation of rose petals to create rose oil for perfumes. Rose water is widely utilized to flavour culinary dishes and enhance cosmetic products, and it is significant in religious rituals throughout Eurasia. Iran is a major producer, supplying around 90% of the world's rose water demand. Central Iran is home to the annual Golabgiri festival each spring. Thousands of tourists visit the area to celebrate the rose harvest for the production of rosewater. History Since ancient times, roses have been used medicinally, nutritionally, and as a source of perfume. Rose perfumes are made from rose oil, also called " attar of roses", which is a mixture of volatile essential oils obtained by steam-distilling the crushed petals of roses. Rose water is a by-product of this process. Before the development of the technique of distilling rose wate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iran
Iran, officially the Islamic Republic of Iran (IRI) and also known as Persia, is a country in West Asia. It borders Iraq to the west, Turkey, Azerbaijan, and Armenia to the northwest, the Caspian Sea to the north, Turkmenistan to the northeast, Afghanistan to the east, Pakistan to the southeast, and the Gulf of Oman and the Persian Gulf to the south. With a Ethnicities in Iran, multi-ethnic population of over 92 million in an area of , Iran ranks 17th globally in both List of countries and dependencies by area, geographic size and List of countries and dependencies by population, population. It is the List of Asian countries by area, sixth-largest country entirely in Asia and one of the world's List of mountains in Iran, most mountainous countries. Officially an Islamic republic, Iran is divided into Regions of Iran, five regions with Provinces of Iran, 31 provinces. Tehran is the nation's Capital city, capital, List of cities in Iran by province, largest city and financial ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Islamic Golden Age
The Islamic Golden Age was a period of scientific, economic, and cultural flourishing in the history of Islam, traditionally dated from the 8th century to the 13th century. This period is traditionally understood to have begun during the reign of the Abbasid Caliphate, Abbasid caliph Harun al-Rashid (786 to 809) with the inauguration of the House of Wisdom, which saw Ulama, scholars from all over the Muslim world flock to Baghdad, the world's largest city at the time, to translate the known world's classical knowledge into Arabic and Persian language, Persian. The period is traditionally said to have ended with the collapse of the Abbasid caliphate due to Mongol invasions and conquests, Mongol invasions and the Siege of Baghdad (1258), Siege of Baghdad in 1258. There are a few alternative timelines. Some scholars extend the end date of the golden age to around 1350, including the Timurid Renaissance within it, while others place the end of the Islamic Golden Age as late as the en ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Delight
Turkish delight, or lokum () is a family of confectionery, confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios, hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, Mastic (plant resin), mastic gum, bergamot orange, or lemon. Other common flavors include cinnamon and Mentha, mint. The confection is often packaged and eaten in small cubes dusted with icing sugar, copra, or powdered cream of tartar to prevent clinging. History Turkish claims According to the , Ali Muhiddin Hacı Bekir moved to Constantinople from his hometown Kastamonu and opened his confectionery shop in the district of Bahçekapı in 1777. He produced various kinds of candies and ''lokum'', later including a unique form of ''lokum'' made with starch and sugar. Tim Richardson, a historian of sweets, has questioned the popular attribution of the invention of Turkish delight to Hacı Bekir, writing that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Middle Eastern Cuisine
Middle Eastern cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include '' kebabs'', '' dolmas'', '' falafel'', '' baklava'', yogurt, '' doner kebab'', ''shawarma'' and '' mulukhiyah''. Geography The exact countries considered to be part of the Middle East are difficult to determine as the definition has changed over time and from source to source. Currently, the countries that are considered to comprise the Middle East are: Bahrain, Cyprus, Egypt, Iran, Iraq, Israel, Jordan, Kuwait, Palestine, Lebanon, Oman, Qatar, Saudi Arabia, Syria, Turkey, United Arab Emirates, and Yemen, including the various ethnic, cultural, religious and ethno-linguistic groups within these nations. Varieties * Arab cuisine * Assyrian cuisine * Bahraini cuisine * Balochi cuisine * Cypriot cuisine * Eastern Arabian cuisine * Egyptian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bandung (drink)
''Bandung'', ''sirap bandung'', ''air bandung'', ''iced bandung'' or ''rose syrup drink'' is a drink popular in Maritime Southeast Asia, notably in Brunei, Indonesia, Malaysia and Singapore. It consists of evaporated milk or condensed milk flavoured with rose syrup (rose cordial), giving it a pink colour. Regional names The term ''bandung'' means "pairs", while ''sirap'' means "syrup" and ''air'' means "water". in the Malay and Indonesian languages, and the sirap refers to the rose-flavoured base syrup. More broadly, ''bandung'' refers to anything that is mixed from other ingredients or comes in pairs, such as the term ''rumah berbandung'' to refer to a semi-detached house, or " mee bandung" which refers to a noodle dish. The name has no connection to the city of Bandung in Indonesia, but a variant of the drink can be found there as " soda gembira". Details Originating out of Singapore in the early 20th century during its time as an important British colonial ''entrepôt'', ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maritime Southeast Asia
Maritime Southeast Asia comprises the Southeast Asian countries of Brunei, Indonesia, Malaysia, the Philippines, Singapore, and East Timor. The terms Island Southeast Asia and Insular Southeast Asia are sometimes given the same meaning as Maritime Southeast Asia. Other definitions restrict Island Southeast Asia to just the islands between mainland Southeast Asia and the continental shelf of Australia and New Guinea. There is some variability as to whether Taiwan is included in this. Peter Bellwood includes Taiwan in his definition, as did Robert Blust, whilst there are examples that do not. The 16th-century term " East Indies" and the later 19th-century term " Malay Archipelago" are also used to refer to Maritime Southeast Asia. In Indonesia, the Old Javanese term " Nusantara" is also used as a synonym for Maritime Southeast Asia. The term, however, is nationalistic and has shifting boundaries. It usually only encompasses Peninsular Malaysia, the Sunda Islands, Ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Pudding
Rice pudding is a dish made from rice mixed with water or milk and commonly other ingredients such as sweeteners, spices, flavourings and sometimes eggs. Variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar. Such desserts are found on many continents, especially Asia, where rice is a staple. Some variants are thickened only with the rice starch, while others include eggs, making them a kind of custard. Rice pudding around the world Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country. The dessert can be boiled or baked. Different types of pudding vary depending on preparation methods and the selected ingredients. The following ingredients are usually found in rice puddings: * rice; white rice (usually short-grain, but can also be long-grain, broken rice, basmati, or jasmine rice), brown rice, or black rice * milk (whole milk, plant milk, cream ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lassi
Lassi () is a Dahi (curd), yogurt–based beverage with a smoothie-like consistency. It has been called "the most popular and traditional yogurt-based drink" in India. It has also been described as the form in which yogurt "is most cherished and unbeatably popular in [...] Punjab", its "best-loved summer drink", and "the air conditioner of the Punjab". Lassi originated in the Punjab region of the Indian subcontinent. The word 'lassi' means yogurt mixed with water in Punjabi language, Punjabi and Hindustani language, Hindi-Urdu. Lassi is prepared by blending yogurt, water, and spices. In Punjab, the yogurt is traditionally made from Water buffalo#Dairy, water buffalo milk. However, variations of lassi can be prepared in different ways. Cumin and cardamom are the most common spices added to lassi. Lassi is traditionally served in a clay cup known as ''kulhar''. Varieties Namkin / Namkeen lassi Namkin or namkeen (salty) lassi is made by adding salt, black pepper, cumin, and sug ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peda
Peda () or Pera is an Indian sweet that originated in the city of Mathura, Uttar Pradesh, India. Traditionally prepared as thick, semi-soft round balls, its main ingredients are khoa, sugar and traditional flavourings including cardamom seeds. It is brown in colour. Variant spellings and names for the dessert include ''pedha'', ''penda'' (in Gujarati language, Gujarati) and ''pera''. History & Etymology The word ''pda'' is derived from the Sanskrit word ''Piṇḍa'' or ''Piṇḍaka'' which refers to a lump of food and also a milk & flour-based sweet in the form of a lump. ''Piṇḍaka'' as a sweet finds mention in Ayurveda, Ayurvedic & ''Pākaśāstra'' texts ranging from Charaka Samhita of the 4th century BCE to ''Bhojanakutūhala'' of 17th century CE. ''Charaka Samhita'' enlists ''piṇḍaka'' along with flour-based Indian sweets and describes them as heavy. ''Bhojanakutūhala'' describes the preparation of the sweet using milk and sugar with the use of spices like card ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gulab Jamun
Gulab jamun is a sweet confectionery or dessert, originating in the Indian subcontinent, and a type of mithai popular in India, Pakistan, Nepal, the Maldives and Bangladesh, as well as Myanmar. It is also common in nations with substantial populations of people with South Asian heritage, such as Mauritius, Fiji, Gulf states, the Malay Peninsula, United Kingdom, United States, Canada, South Africa, and the Caribbean (Jamaica, Trinidad and Tobago, Guyana, Suriname). It is made mainly from milk solids, traditionally from '' khoya'', which is milk reduced to the consistency of a soft dough. Modern recipes call for dried or powdered milk instead of ''khoya''. It is often garnished with dried nuts, such as almonds and cashews, to enhance flavour. Preparation In the Indian subcontinent, milk and cheese solids are prepared by heating milk over a low flame until the water content has evaporated and only the milk solids, known as ''khoya'', remain. The solids are kneaded with flour ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laddu
''Laddu'' or ''laddoo'' is a spherical sweet from the Indian subcontinent made of various ingredients and sugar syrup or jaggery. It has been described as "perhaps the most universal and ancient of Indian sweets." ''Laddus'' are often served during celebrations and religious festivals, especially those associated with the Hindu deity Ganesha. History Archaeological excavations have found "food balls" made of legumes and cereals such as barley, wheat, chickpea and mung bean were consumed in the Indus Valley Civilization circa 2600 BCE. In the 3rd-4th century Sanskrit medical text ''Sushruta Samhita'', ''ladduka'' are described as small balls of jaggery, peanuts, and sesame seeds coated with honey. These balls were used as an antiseptic and to deliver medication. However, the first documented mention of ''laddu'' as a sweet is in the 11th-century Western Indian cookbook ''Lokopakara''. It gives a recipe for making ''laddus'' with '' shavige'' (rice vermicelli), ''ghee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Sweets
This is a list of Indian sweets and desserts, also called ''Sweets from the Indian subcontinent, mithai'', a significant element in Indian cuisine. Indians are known for their unique taste and experimental behavior when it comes to food. Many Indian desserts are fried foods made with sugar, milk or condensed milk. Ingredients and preferred types of dessert vary by region. In the eastern part of India, for example, most are based on milk products. Many are flavoured with almonds and pistachios, spiced with cardamon, nutmeg, cloves and black pepper, and decorated with nuts, or with Gold leaf, gold or Silver leaf (food), silver leaf. North East South West Pan-Indian See also * List of Indian snack foods * List of pastries References External links * {{Cuisine of India Indian desserts, * Indian cuisine-related lists, Desserts Dessert-related lists, Indian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
