Food palette hyd

In this blog, I would like to tell about an interesting ingredient. This ingredient is found in almost all the masala boxes in everyone's house. This ingredient influences the body and it also enhances it's aroma in all the dishes. THE SUPER-INFLUENTIAL INGREDIENT is "JEERA/CUMIN SEEDS". WHAT IS JEERA? Jeera/Cumin seeds is one of the ingredient which is used in all the Indian savory dishes. It is used in spices,foods and beverages, cumin is used as a flavoring component. In other manufacturing processes, cumin oil is used as a fragrance in cosmetics. ORIGIN: Jeera is reported to have originated from Mediterranean to India. Major producing areas are Europe, Asia, Middle East and North Africa, it's origin can be traced back to ancient Egypt, nearly 500 years ago. However India is the largest producer and consumer of cumin in the world. The scientific name of jeera/cumin seeds is CUMINUM CYMINUM and it is pronounced as KYOO-men as per UK pronunciation, where as KOO-m...

In this blog I would like to share an amazing ingredient which is a medicine, preservative and a common ingredient which is used in almost all dishes. It has its own speciality when its into any dish. And THE GOLDEN SPICE💛 is TURMERIC. WHAT IS TURMERIC? Turmeric is a spice that comes from the turmeric plant. It is commonly used in Asian food. You probably know turmeric as the main spice in curry. It has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses. But the root of turmeric is also used widely to make medicine. It contains a yellow-colored chemical called curcumin, which is often used to color foods and cosmetics.Turmeric has nearly 40 different genres and 400 species. India produces nearly 94% of the total turmeric production in the world and it enjoys nearly 50% of the global market. Turmeric grown in the Western Ghats is considered as the finest variety though Africa, Indonesia and South America also produce good qualit...

Cooking has been a wonderful journey in my life.Cooking has helped me to explore with various ingredients. In this blog I would like to share an amazing ingredient which is used to prepare in many of the Hyderabadi dishes. Black Stone Flower or Dagad Phool is a soft brown and black coloured lichen that gives the signature black color to various masalas like Goda Masala/Kala Masala. It has a strong earthy aroma and a very dry, light fluffy texture and feel to it. It is widely used in Chettinad cuisine and to some extent in Hyderabadi and Marathi cuisine. It is an edible lichen flora (a type of fungus), which grows on trees, rocks and stones. When used in small quantities, it imparts a strong woody aroma and flavor to the preparation. For better results it should be roasted in a little oil to release its full aroma.It is one of the ingredients in the East-Indian bootle masala,used for cooking meats,fishes and vegetarian dishes. ORIGIN: This spice is grown in some parts of Tamil Nadu and ...