Sinônimos & Informações Sobre | Palavra Inglês FENUGREEK

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Exemplos de uso de FENUGREEK em uma frase

• Charred fenugreek seeds have been recovered from Tell Halal, Iraq (carbon dated to 4000 BC) and Bronze Age levels of Lachish, and desiccated seeds from the tomb of Tutankhamen.
• In the United States, curry powder is expected to contain at least these ingredients: turmeric, coriander, fenugreek, cinnamon, cumin, black pepper, ginger, and cardamom.
• Cemen is made from a paste consisting of caraway, paprika, blue fenugreek, fenugreek, black pepper, allspice, cumin, cayenne, salt and mashed garlic.
• Common ingredients include cardamom, cumin, clove, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, peppercorn, sweet and hot paprika, fenugreek, and dry turmeric.
• The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, and coriander, seasoned with the key spice of dried fenugreek leaves.
• Sotolon (also known as sotolone) is a butenolide lactone and an extremely potent aroma compound, with the typical smell of fenugreek or curry at high concentrations and maple syrup, caramel, or burnt sugar at lower concentrations.
• Typically, panch phoron consists of cumin seed (jeera), nigella seed (kalonji), fenugreek seed (methi), wild celery seed (radhuni or joni in Assamese) and fennel seed (sauf) in equal parts.
• Vegetables include leeks, endive, melilot, fenugreek, okra, onions, purslane, Jew's mallow and radish.
• Oleoresins are prepared from spices, such as basil, capsicum (paprika), cardamom, celery seed, cinnamon bark, clove bud, fenugreek, fir balsam, ginger, jambu, labdanum, mace, marjoram, nutmeg, parsley, pepper (black/white), pimenta (allspice), rosemary, sage, savory (summer/winter), thyme, turmeric, vanilla, and West Indian bay leaves.
• Herbs and spices including cinnamon, cardamom, coriander, fenugreek, cumin, oregano, mint, tarragon, thyme, saffron, dried lime, cassia, dill, turmeric, baharat, advieh, sumac and za'atar.
• The herbs used in sabzi polo vary, but typically include coriander, dill, chives or scallions, fenugreek, garlic and parsley.
• Different oils and formulations with herbs may be used; these include neem, shikakai or soapnut, henna, bael, brahmi, fenugreek, buttermilk, amla, aloe, and almond in combination with some aromatic components like sandalwood, jasmine, turmeric, rose, and musk.
• In Chettinad food, major spices used include anasipoo (star aniseed), kalpasi (a lichen), puli (tamarind), milagai (chillies), sombu (fennel seed), pattai (cinnamon), lavangam (cloves), punnai ilai (bay leaf), karu milagu (peppercorn), jeeragam (cumin seeds), and venthayam (fenugreek).
• Simple aræotics may include herbs and natural substances such as marshmallow, wall pellitory, adiantum, mercury, byblis, valerian, rosemary, sage, thyme, chamomile flowers, sweet clover, dill, barley and wheat flours, linseed, fenugreek, nielle, breadcrumbs, and hay.
• The parantha is always served with sweet tamarind chutney, mint chutney, mixed vegetable pickle, paneer and potato curry, potato and fenugreek curry, and a sauteed mash of sweet pumpkin.
• Hilbet is a vegan cream dish, made from fenugreek, lentil and fava bean powder, typically served on injera with Silsi, tomatoes cooked with berbere.
• It includes (amongst others) green beans or new peas (typically used along with the tender pod), unripe banana, small eggplants, muthia (dumplings/fritters made with fenugreek leaves and spiced chickpea flour (besan) or handva no lot, and either steamed or fried), potatoes, and purple yam, and sometimes plantain.
• It is made up of besan (chickpea flour), whole wheat flour, methi (fenugreek), salt, turmeric, chili powder, fresh ginger, green chilies, and an optional bonding agent/sweetener such as sugar and oil.
• The dough is allowed to ferment with ḫamīra (yeast) , while some would baste the surface of the dough with a prepared batch of unseasoned fenugreek (ḥilba) prior to baking.
• The Agricultural produce market committee in Unjha features farmers and traders from states like Rajasthan, Gujarat, and Saurashtra who come to trade and sell spices and oilseeds like cumin, fennel, fenugreek, dill, ajwain, mustard, sesame, coriander, etc.

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