Curry leaves. Fresh curry leaves of the tree (Murraya koenigri), which grows in Southeast Asia, which are used primarily to flavor and taste to make a kind of vegetable curries and soups. Dry leaves more readily available than fresh, but they are less fragrant. When making curry or masala, fresh or dried curry leaves should fry in oil until they are crispy.
Mint leaves. The most common variety is the spearmint (Mentha spicata) and peppermint (Mentha piperita). Mint leaves are used for coloring foods and beverages to give a refreshing taste as well as for making mint chutney. Blends well as with vegetables and salads. Peppermint stimulates digestion and helps with nausea and vomiting. This plant is easily grown at home in almost any soil, in sun or shade. Dry mint loses color, but retains flavor. Mint has a tonic effect, improves digestion, and stimulates the liver and intestines.
Nutmeg. This is the core of the fruit of tropical tree Myrislica fragrans. Buy only whole, round, dense, oily and heavy nuts. They can be dark or white (because of the lime applied insect repellent). Grated nutmeg is used in small quantities (sometimes in combination with other herbs) to flavor puddings, milk sweets and vegetable dishes. Very well with spinach and winter squash varieties. Often part of garam - masala. It is better to rub the nuts in a dish just because, grated; it quickly loses its flavor. Whole or ground nuts should be stored in an airtight container. Like many spices, stimulates digestion and heals chronic rhinitis.
MANGO POWDER. Green fruit of a mango tree Mangifera indica cut into sheets, dried and ground into powder. Is used as a flavoring and acidifying additive to vegetable curries. It can also be used for the preparation of acidic drinks and salads. Residents of North India used to make mango powder diet of sharp and sour flavor as well as Westerners - lemon. Handle it with care, since it is highly flammable.
Curry leaves. Fresh curry leaves of the tree (Murraya koenigri), which grows in Southeast Asia, which are used primarily to flavor and taste to make a kind of vegetable curries and soups. Dry leaves more readily available than fresh, but they are less fragrant. When making curry or masala, fresh or dried curry leaves should fry in oil until they are crispy.
Mint leaves. The most common variety is the spearmint (Mentha spicata) and peppermint (Mentha piperita). Mint leaves are used for coloring foods and beverages to give a refreshing taste as well as for making mint chutney. Blends well as with vegetables and salads. Peppermint stimulates digestion and helps with nausea and vomiting. This plant is easily grown at home in almost any soil, in sun or shade. Dry mint loses color, but retains flavor. Mint has a tonic effect, improves digestion, and stimulates the liver and intestines.
Nutmeg. This is the core of the fruit of tropical tree Myrislica fragrans. Buy only whole, round, dense, oily and heavy nuts. They can be dark or white (because of the lime applied insect repellent). Grated nutmeg is used in small quantities (sometimes in combination with other herbs) to flavor puddings, milk sweets and vegetable dishes. Very well with spinach and winter squash varieties. Often part of garam - masala. It is better to rub the nuts in a dish just because, grated; it quickly loses its flavor. Whole or ground nuts should be stored in an airtight container. Like many spices, stimulates digestion and heals chronic rhinitis.
MANGO POWDER. Green fruit of a mango tree Mangifera indica cut into sheets, dried and ground into powder. Is used as a flavoring and acidifying additive to vegetable curries. It can also be used for the preparation of acidic drinks and salads. Residents of North India used to make mango powder diet of sharp and sour flavor as well as Westerners - lemon. Handle it with care, since it is highly flammable. |