Garam masala is a blend of ground spices originating from South Asia. It is common in Indian, Pakistani, Nepalese, Bangladeshi, Sri Lankan and Caribbean cuisines. It is used alone or with other seasonings.
Fruitcake is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated.
Biryani (/bɜːrˈjɑːni/) is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, either with meat, or eggs or vegetables such as potatoes.
Laddu or laddoo is a spherical sweet originating from the Indian subcontinent. Laddus are primarily made from flour, fat (ghee/butter/oil) and sugar. Laddus are often made of gram flour but can also be made with semolina. Sometimes ingredients such as chopped nuts and/or dried raisins are also added. The type of ingredients used may vary by recipe.
Cyperus esculentus is a crop of the sedge family widespread across much of the world. It is found in most of the Eastern Hemisphere, including Southern Europe, Africa and Madagascar, as well as the Middle East and the Indian subcontinent. C. esculentus is cultivated for its edible tubers, called earth almonds or tiger nuts, as a snack food and for the preparation of horchata de chufa, a sweet, milk-like beverage.
Barfi, barfee, borfi or burfi is a dense milk-based sweet from the Indian subcontinent. The name comes from the Hindustani word barf, which means snow. Common types of barfi include besan barfi, kaju barfi, pista barfi, and sing barfi. Milk powder and sugar are the main ingredients of barfi. The ingredients are cooked in a vessel until the mixture solidifies. The mixture is then transferred to a shallow pan and cooled. Finally, it is cut into squares, diamonds, or circular shapes and served.
Mahleb or Mahalepi is an aromatic spice made from the seeds of a species of cherry, Prunus mahaleb. The cherry stones are cracked to extract the seed kernel, which is about 5 mm diameter, soft and chewy on extraction. The seed kernel is ground to a powder before use. Its flavour is similar to a combination of bitter almond and cherry, and similar also to marzipan.
Maharashtrian or Marathicuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others.
Gujarati cuisine is that of the state of Gujarat, in western India.
Brittle is a type of confection consisting of flat broken pieces of hard sugar candy embedded with nuts such as pecans, almonds, or peanuts, which are usually less than 1 cm thick.
Bobotie is a well-known South African dish consisting of spiced minced meat baked with an egg-based topping.
The term Uzazi refers to the dried fruit of the West African deciduous shrub Zanthoxylum gilletii, syn. Fagara tessmannii, a member of the 'prickly ash' Zanthoxylum genus. The name of the spice is derived from Igbo, a language in Nigeria, where the spice is grown and harvested on a commercial basis. Zanthoxylum gilletii is a close relative of the Sichuan pepper, and uzazi has a similar taste profile to the Asian spice. However, unlike Sichuan pepper where only the pericarp of the fruit is used, uzazi is used whole. This may explain why uzazi has a spicier flavour and greater pungency than sichuan pepper.
Alligator pepper is a West African spice made from the seeds and seed pods of Aframomum danielli, A. citratum or A. exscapum. It is a close relative of grains of paradise, obtained from the closely related species, Aframomum melegueta or "grains of paradise". Unlike grains of paradise, which are generally sold as only the seeds of the plant, alligator pepper is sold as the entire pod containing the seeds.
Buchanania is a genus of plants in the family Anacardiaceae and subfamily Anacardioideae.
Silesian cuisine belongs to the region of Silesia in Central Europe. It is a subtype of Polish and German cuisine with many similarities to and signs of the influence of neighbouring cuisines. The cuisine is particularly renowned for its poppy seed and knödel dishes.
The following outline is provided as an overview of and topical guide to herbs and spices:
