Curry is a variety of dishes originating in the Indian subcontinent that use a complex combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies. Curry is generally prepared in a sauce. Curry dishes prepared in the southern states of India, where the word also originated, may be spiced with leaves from the curry tree.
Mojito is a traditional Cuban highball.
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide gas into a batter or dough through an acid-base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. The first single-acting baking powder was developed by Birmingham based food manufacturer Alfred Bird in England in 1843. The first double-acting baking powder was developed by Eben Norton Horsford in America in the 1860s.
Garam masala from garam ("hot") and masala is a blend of ground spices, originating from the Indian subcontinent, common in cuisines from the Indian subcontinent, Mauritius and South Africa. It is used alone or with other seasonings. The word garam refers to "heating the body" in the Ayurvedic sense of the word, as these spices are believed to elevate body temperature in Ayurvedic medicine. There are other types of masala, like tikka masala and tandoori masala.
Curry powder is a spice mix originating from the Indian subcontinent.
Chorizo or chouriço is a type of pork sausage. Traditionally, it uses natural casings made from intestines, a method used since Roman times.
Furikake is a dry Japanese seasoning meant to be sprinkled on top of cooked rice, vegetables, and fish. It typically consists of a mixture of dried fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate. Other flavorful ingredients such as katsuobushi, or okaka, freeze-dried salmon particles, shiso, egg, powdered miso, vegetables, etc., are often added to the mix.
Spice mixes are blended spices or herbs. When a certain combination of herbs or spices is called for in many different recipes, 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.
Seasoned salt is a blend of table salt, herbs, spices, other flavourings, and sometimes monosodium glutamate (MSG). It is sold in supermarkets and is commonly used in fish and chip shops and other take-away food shops. Seasoned salt is often the standard seasoning on foods such as chicken, French fries, deep-fried seafood, and potatoes.
Rasam, chaaru, saaru or kabir is a South Indian dish, traditionally prepared using kokum or tamarind juice as a base, with the addition of tomato, chili pepper, black pepper, cumin and other spices as seasonings. Steamed lentils can be added along with any preferred vegetables. Nowadays, all the seasonings required are combined and ground beforehand into rasam powder, which is available commercially. Chilled prepared versions are also marketed commercially.
Celery salt is a seasoned salt used as a food seasoning, made from ground seeds, which may come from celery or its relative lovage. It is also sometimes produced using dried celery or seed oleoresin.
Kofta is a family of meatball or meatloaf dishes found in the Indian subcontinent, South Caucasian, Middle Eastern, Balkan, and Central Asian cuisines. In the simplest form, koftas consist of balls of minced or ground meat—usually beef, chicken, lamb, or pork—mixed with spices and/or onions. In the Indian subcontinent and the Middle East, koftas are usually made from lamb, beef, mutton or chicken, whereas Greek, Cypriot, and Balkan versions may use pork, beef, lamb, or a mixture of the three. In Greece and Cyprus there are also vegetarian versions known as hortokeftedes, often eaten during fasting periods such as Lent. An uncooked version is also made in Turkey, called Çiğ köfte. In India, vegetarian varieties include koftas made from potato, calabash, paneer, or banana. In Europe, kofta is often served in a fast-food sandwich in kebab shops.
Buknu is a powdered mixture of several spices popular in parts of Uttar Pradesh, India.
Qâlat daqqa, or Tunisian Five Spices, is a spice blend originating from Tunisia. It is made of cloves, nutmeg, cinnamon, peppercorns, and grains of paradise mixed and ground, depending on its use, between a coarse grind and a fine powder. This spice blend is used to as both an aromatic and seasoning for meats and vegetable dishes. The flavor of the mixture is described as being "sweet and warm".
Bumbu is the Indonesian word for a blend of spices and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. Indonesian dictionary describes bumbu as "various types of herbs and plants that has pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."
French onion dip or California dip is an American dip typically made with a base of sour cream and flavored with minced onion, and usually served with potato chips as chips and dip.
Chili mac is a dish prepared using chili and macaroni as primary ingredients, which is often topped or intermingled with cheese. Some versions are made using prepared or homemade macaroni and cheese. It is a common dish in the Midwestern United States, and is also popular in other areas of the United States.
