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Book 8: Chapter 2 – What is in you cuisine?


  1. Nizamabad, a city in the south Indian state of Andhra Pradesh, is the world's largest producer and most important trading center of turmeric in Asia.

  2. Cumin seeds (each one contained within a fruit, which is dried) are used in the cuisines of many different cultures. The cumin plant grows to 30-50 cm (0.98-1.6 ft) tall and is harvested by hand.

  3. Curry leaves are also known as sweet neem leaves. It is present in almost all the dishes of Tamil Nadu.

  4. Malai is a South Asian term for clotted cream.Butter is made by churning cream to separate the butterfat and buttermilk.

  5. Anise is a flowering plant. Its flavoured aromatic seeds are called Aniseeds. In Hindi aniseed is called Saunf.

  6. Fenugreek is used both as a herb (the leaves) and as a spice (the seed, often called methi in Urdu/Hindi/Nepali).

  7. Rose water is used to flavour food, as a component in some cosmetic and medical preparations, and for religious purposes throughout Europe and Asia.

  8. Amchur (amchoor) powder is also referred to as "mango" powder. It is made from green dried, ground mangoes.

  9. Garlic is easy to grow and can be grown year-round in mild climates. It is native to central Asia.

  10. Ginger cultivation began in South Asia and has since spread to East Africa and

the Caribbean. India and Pakistan, ginger is called Adrak in Hindi, Punjabi and Urdu.

  1. Saunth or Sooth is a sweet chutney used in Indianchaats. It is made from dried ginger, or Sooth and Imli (Tamarind) paste. Chutney is brownish-red in colour.

  2. Saffron is among the world's most costly spices. It is native to South-west Asia and was first cultivated in Greece. It is called KesarinHindi.

  3. Besan or gram flour or gram powder is a staple ingredient in Indian, Pakistani and Bangladeshi cuisines.

  4. The flowers of the sesame seed plant are yellow, though they can vary in colour with some being blue or purple. Its oil is considered as the most auspicious oil next to ghee used in the Hindu rituals and prayers.

  5. The word Cardamom is derived from the Latin word Cardamomum. Green cardamom is one of the most expensive spices by weight, but little is needed to impart the flavour.

  6. Tamarindus indica is the bot

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