We are her discuss Indian spices how to uses of these for making vegetable and cooking food. Below are the various uses for these spices.
Red Chilies:- It is agri product which by produced Indian farmer. Its nature is being very spicy and used dry form. It is earth to a paste with other ingredients lightly in oil and cooked with vegetables, it is also used as a decorate. The quantity of tartness varies depending on which part of India or the world it is from. Smaller ones are spicier than the better ones.
Coriander:- Coriander is also know cilantro, chinese parsley or dhania an annual herb in the family Apiaceous. Coriander native to regions spanning from southern Europe and North Africa to southwestern Asia. Coriander powder made by grinding the seeds are carried her into her vegetables. Green leaf uses for decorate dices and increased test. Dry coriander seeds are sautéed lightly in oil and ground with other spices. Both are rich in nutrients and used in herbal medicines.
Turmeric: Turmeric is used in powder form in almost all vegetable arrangements and its antiseptic medicine. It adds color and is also used to protect pickles for a longer era of time.
Cumin: Its seeds are used in the cuisines of many dissimilar cultures, in both whole and ground form. It is used in the seed form in some dishes. It is used in a powdered form in many others. Cumin has a strong taste and smell.
Black Pepper: It is a flowering vine in the family piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. is used as clean seeds. Fresh black pepper is used in dishes for the spicy taste; whole pepper that is not fine ground is used to decorate our soups as well. It lists among the top for its healing properties.
Red Chilies:- It is agri product which by produced Indian farmer. Its nature is being very spicy and used dry form. It is earth to a paste with other ingredients lightly in oil and cooked with vegetables, it is also used as a decorate. The quantity of tartness varies depending on which part of India or the world it is from. Smaller ones are spicier than the better ones.
Coriander:- Coriander is also know cilantro, chinese parsley or dhania an annual herb in the family Apiaceous. Coriander native to regions spanning from southern Europe and North Africa to southwestern Asia. Coriander powder made by grinding the seeds are carried her into her vegetables. Green leaf uses for decorate dices and increased test. Dry coriander seeds are sautéed lightly in oil and ground with other spices. Both are rich in nutrients and used in herbal medicines.
Turmeric: Turmeric is used in powder form in almost all vegetable arrangements and its antiseptic medicine. It adds color and is also used to protect pickles for a longer era of time.
Cumin: Its seeds are used in the cuisines of many dissimilar cultures, in both whole and ground form. It is used in the seed form in some dishes. It is used in a powdered form in many others. Cumin has a strong taste and smell.
Black Pepper: It is a flowering vine in the family piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. is used as clean seeds. Fresh black pepper is used in dishes for the spicy taste; whole pepper that is not fine ground is used to decorate our soups as well. It lists among the top for its healing properties.
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