The aroma of the crushed leaves is delicate & fragrant and taste is aromatic and bitter. The upper surface of the leaf is glabrous and shiny, olive green, and lower surface is dull olive to brown with a prominent rib and veins. Oleo gum resin extracted from rhizome and thickened rootīay Leaf or Laurel Leaf are dried leaves or an evergreen shrub or more rarely a tree attaining a height of 15 to 20 mtrs. It is also used in medicines because of its antibiotic properties. Uses: Asafoetida is extensively used for flavouring curries, sauces, and pickles. It is also available in free flowing (Powder form) or in tablet forms. Since pure asafoetida is not preferred due to its strong flavour, it is mixed with starch and gum and sold as compounded asafoetida mostly in bricket form. The white or pale variety is water soluble, whereas the dark or black variety is oil soluble. Asafoetida is acrid and bitter in taste and emits a strong disagreeable pungent odour due to the presence of sulphur compounds therein. Hing Kabuli Sufaid (Milky white asafoetida) and Hing Lal (Red asafoetida). There are two main varieties of asafoetida ie. The major supply of asafoetida to India is from Afghanistan and Iran. In India it is grown in Kashmir and in some parts of Punjab. Origin & Distribution:The species are distributed from the Mediterranean region to Central Asia. Asafoetida AsafoetidaĪsafoetida is the dried latex (gum oleoresin) exuded from the living underground rhizome or tap root of several species of Ferula (three of which grow in India), which is a perennial herb (1 to 1.5 mtr. Uses: The major use of allspice is in food industry (65 -microbial, insecticidal, nematicidal, anti-oxidant and deodorant properties. It has medicinal, antiand storage conditions. It is used mostly in Western cooking and less suitable for Eastern cooking. Berry, berry oil, oleoresin, leaf oil are products of economic use. The quality of pimento is affected by factors like growing area, stage of maturity of berries at harvest to 70%) in domestic use (5% to 10%), production of berry oil (20% to 25%), extraction of oleoresin (1% to 2%) and pharmaceutical and perfume industry. The dried berries range in size (6.5 to 9.5 mm in diameter) and there are 13 to 14 berries per gram. In India, there are few trees in Maharashtra, Tamil Nadu, Karnataka and Kerala. Attempts to introduce into countries in tropical regions didn’t succeed fully. Origin and Distribution:The tree is indigenous to West Indies (Jamaica) but is also found in Central America. The male and female trees are similar in appearance and cannot be identified till flowering commences. Your help is greatly appreciated.īefore we jump on the table, here is the basic spice powders used almost every single day in any Indian kitchen.Allspice trees are evergreen medium sized, grow up to a height of 8 to 10 meters and with a slender upright trunk and smooth greyish bark. I will try to add other languages in future. If I have missed any or if you know any regional language names, please let me know in comments below. The first column has English name and following columns have names in Indian regional languages. Another list of whole spices which used very frequentlyīelow is the handy table that may help you. Spices will impart their flavor to a dish if they are added at the beginning of cooking or if sprinkled on towards the end of cooking. Whether they are used in tempering or they are first dry roasted or not. The moment at which spices are added to a dish makes a crucial difference. Some have souring properties in others the color in important. Some are used for their taste, others for their aroma. Complex flavors are built up in dishes by using spices (or herbs) that complements each other. The spices and herbs are a prominent reason why the Indian food has become so favorite among the people across the globe. List of commonly used whole spices in Indian kitchen names in English, Hindi, Gujarati, Marathi, Tamil, Telugu and Malayalam.
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