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Black Lime
Dried lime, also known as: black lime; ''noomi basra'' (Iraq); ''limoo amani'' (Iran); and ''loomi'' (Oman), is a lime that has lost its water content, usually after having spent a majority of its drying time in the sun. They are used whole, sliced, or ground, as a spice in Middle Eastern dishes. Originating in the Persian Gulf – hence the Iranian name ''limoo amani'' and the Iraqi name ''noomi basra'' ("''lemon from Basra''") – dried limes are popular in cookery across the Middle East. Uses Dried limes are used to add a sour depth and flavor to dishes, through a process known as souring. In Persian cuisine, they are used to flavor stews and soups. Across the Middle East, they are used with fish, whereas in Iraq, they are added to almost all dishes and forms of stuffing. They can also be used to make dried lime tea. Powdered dried lime is also used as an ingredient in Middle Eastern-style '' baharat'' (a spice mixture). It is a traditional ingredient in the cuisines of Sa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Loomi At Market In Bahrain
Dried lime, also known as: black lime; ''noomi basra'' (Iraq); ''limoo amani'' (Iran); and ''loomi'' (Oman), is a lime that has lost its water content, usually after having spent a majority of its drying time in the sun. They are used whole, sliced, or ground, as a spice in Middle Eastern dishes. Originating in the Persian Gulf – hence the Iranian name ''limoo amani'' and the Iraqi name ''noomi basra'' ("''lemon from Basra''") – dried limes are popular in cookery across the Middle East. Uses Dried limes are used to add a sour depth and flavor to dishes, through a process known as souring. In Persian cuisine, they are used to flavor stews and soups. Across the Middle East, they are used with fish, whereas in Iraq, they are added to almost all dishes and forms of stuffing. They can also be used to make dried lime tea. Powdered dried lime is also used as an ingredient in Middle Eastern-style ''baharat'' (a spice mixture). It is a traditional ingredient in the cuisines of Saudi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taste
The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste. Taste is the perception stimulated when a substance in the mouth biochemistry, reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with olfaction, the sense of smell and trigeminal nerve stimulation (registering texture, pain, and temperature), determines Flavoring, flavors of food and other substances. Humans have taste receptors on taste buds and other areas, including the upper surface of the tongue and the epiglottis. The gustatory cortex is responsible for the perception of taste. The tongue is covered with thousands of small bumps called lingual papillae, papillae, which are visible to the naked eye. Within each papilla are hundreds of taste buds. The exceptions to this is the filiform papillae that do not contain taste buds. There are between 2000 and 5000Boron, W.F., E.L. Boulpaep. 200 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seed
In botany, a seed is a plant structure containing an embryo and stored nutrients in a protective coat called a ''testa''. More generally, the term "seed" means anything that can be Sowing, sown, which may include seed and husk or tuber. Seeds are the product of the ripened ovule, after the embryo sac is fertilization, fertilized by Pollen, sperm from pollen, forming a zygote. The embryo within a seed develops from the zygote and grows within the mother plant to a certain size before growth is halted. The formation of the seed is the defining part of the process of reproduction in seed plants (spermatophytes). Other plants such as ferns, mosses and marchantiophyta, liverworts, do not have seeds and use water-dependent means to propagate themselves. Seed plants now dominate biological Ecological niche, niches on land, from forests to grasslands both in hot and cold climates. In the flowering plants, the ovary ripens into a fruit which contains the seed and serves to disseminate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation (food)
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Humans have an enzyme that gives us an enhanced ability to break down ethanol. Other widely consumed fermented foods include vinegar, olives, and cheese. More localized foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. His ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Citrus
''Citrus'' is a genus of flowering trees and shrubs in the family Rutaceae. Plants in the genus produce citrus fruits, including important crops such as oranges, mandarins, lemons, grapefruits, pomelos, and limes. ''Citrus'' is native to South Asia, East Asia, Southeast Asia, Melanesia, and Australia. Indigenous people in these areas have used and domesticated various species since ancient times. Its cultivation first spread into Micronesia and Polynesia through the Austronesian expansion (–1500 BCE). Later, it was spread to the Middle East and the Mediterranean () via the incense trade route, and from Europe to the Americas. Renowned for their highly fragrant aromas and complex flavor, citrus are among the most popular fruits in cultivation. With a propensity to hybridize between species, making their taxonomy complicated, there are numerous varieties encompassing a wide range of appearance and fruit flavors. Evolution Evolutionary history The large cit ... [...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] |
Baharat
( ) is a spice mixture or blend used in Middle Eastern cuisines. The mixture of finely ground spices is often used to season lamb and mutton, fish, chicken, beef, and soups, and may also be used as a condiment. Etymology is the Arabic word for "spices" (the plural form of , ).Wehr, Hand (1979). ''A Dictionary of Modern Written Arabic'' (4th ed.). Harrassowitz. p. 96. The word originates from the Persian word . Ingredients Composition depends on the region the spice mix is from. Typical ingredients of may include: *Allspice *Black peppercorns *Cardamom seeds * Cassia bark *Cloves *Coriander seeds *Cumin seeds *Nutmeg *Turmeric *Saffron *Ginger *Dried red chili peppers or paprika One example of a recipe for is a mixture of the following finely ground ingredients: * 6 parts paprika * 4 parts black pepper * 4 parts cumin seeds * 3 parts cinnamon * 3 parts cloves * 3 parts coriander seeds * 3 parts nutmeg * 1 part cardamom pods The mixture can be rubbed into meat or mixed wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dried Lime Tea
Dried lime tea, also known as chai noomi basra, noomi basra tea or loomi tea, is a type of herbal tea made from dried limes that is traditional to Iraq and the Arabian Peninsula. Preparation Loomi tea is made by seeding the dried limes (''noomi Basra'') where they are cracked into several pieces, or just pricked, and their peels are simmered in water for 15 to 30 minutes until boiled. Afterwards, they are drained and the tea is sweetened with sugar. At times, honey may be preferred instead and saffron threads may also be added. Usage Served hot, the drink is also consumed as a remedy to aid indigestion, upset stomach, diarrhea, and nausea. It is very sour and aromatic, but can also be mildly sweet, depending on how much sugar is added. Omani dried limes have a pleasant tart citrus flavor and are rich in vitamin C Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits, berries and vegetables. It is also a generi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stuffing
Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a Starch#Food, starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. As a cooking technique stuffing helps retain moisture, while the mixture itself serves to augment and absorb flavors during its preparation. Poultry stuffing often consists of breadcrumbs, onion, celery, spices, and herbs such as Salvia officinalis, sage, combined with the giblets. Additions in the United Kingdom include dried fruits and nuts (such as apricots and flaked almonds), and chestnuts. History It is not known when stuffings were first used. The earliest documentary evidence is the Roman Empire, Roman cookbook, Apicius ''De re coquinaria, De Re Coquinaria'', which contains recipes for stuffed Chicken as food, chicken, dormouse, hare, and Pork, pig. Most of the stuffings described consist of vegetables, herbs and spic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ten Speed Press
Ten Speed Press is a publishing house founded in Berkeley, California, in 1971 by Phil Wood. It was bought by Random House in February 2009 and became part of their Crown Publishing Group division. History Wood worked with Barnes & Noble in 1962, Penguin Books in 1965, and had a senior sales position at Penguin Books in Baltimore and New York before founding Ten Speed Press. Wood died of cancer in December 2010. Ten Speed's first book was ''Anybody's Bike Book'', which is still in print. It inspired the publisher's name and has sold more than a million copies. Ten Speed's all-time best-seller is '' What Color is Your Parachute? A Practical Manual for Job-Hunters and Career-Changers'' by Richard N. Bolles (1972). It has been reissued in new editions and, as of 2009, has sold more than ten million copies, translated into 20 languages. Ten Speed has published numerous other non-fiction titles, including '' Moosewood Cookbook'', '' White Trash Cooking,'' '' Why Cats Paint,'' ''Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Companion to Food'' (OCF), "soup" is "the most general of the terms which apply to liquid savoury dishes";Davidson, p. 735 others include broth, bisque (food), bisque, consommé, potage and many more. Although most soups are savoury, sweet soups are familiar in some parts of Europe. Soups have been made since prehistoric times, and have evolved over the centuries. Originally "sops" referred to pieces of bread covered with savoury liquid; gradually the term "soup" was transferred to the liquid itself. Soups are common to the cuisines of eastern and western countries and have been served at the grandest of banquets as well as in the humblest peasant homes. Name The term soup, or words like it, can be found in many languages. Similar terms in othe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, Rabbit as food, rabbit, lamb and mutton, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, Stock (food), stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature (Simmering, simmered, not Boiling, boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow, moist heat method. This makes it popular for low-cost cooking. Cuts with a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
