This article will be permanently flagged as inappropriate and made unaccessible to everyone. Are you certain this article is inappropriate? Excessive Violence Sexual Content Political / Social
Email Address:
Article Id: WHEBN0036945225 Reproduction Date:
Bengali spices include a variety of spices that are grown across South and Southeast Asia. With different climates in different parts of Bengal, ie, West Bengal and Bangladesh, a variety of spices are produced. Many of the spices are native to the region, while the others were imported from similar climates and have since been cultivated locally for centuries.
Spices are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavor should be added first. Curry is not a spice, but a term which refers to any side dish in Bangladeshi cuisine. It could be with a sauce base or a dry item. A curry typically contains several spices blended together.
Below= is a list of spices and other flavoring substances commonly used in Bangladesh / West Bengal
Bangladesh, Dhaka, Chittagong, Dal, Street food
Dhaka, India, Bengali language, Pakistan, Chittagong
India, Indonesia, China, Nepal, Sugar
Bible, Rome, Apiaceae, India, Latin
Kolkata, Bengal, Bangladesh, Bihar, Rabindranath Tagore
Sichuan pepper, Saffron, Salt, Zanthoxylum, Coriander
Saffron, Salt, Aframomum melegueta, Black cardamom, Zingiberaceae
Uttar Pradesh, India, Lucknow, Indian cuisine, Saffron
Saffron, Salt, Spice mix, Medieval cuisine, Garam masala