"into a bar resembling peanut brittle and sold in stores and street corners. Sesame is a popular and essential ingredient in many Middle Eastern cuisines. Sesame seeds are made into a paste called ""tahini"" (used in various ways, including ""hummus bi tahini"") and the Middle Eastern confection ""halvah"". Ground and processed, the seed is also used in sweet confections. Sesame is also a common component of the Levantine spice mixture ""za'atar"", popular all throughout the Middle East. In South Asian, Middle Eastern, and East Asian cuisines, popular confectionery are made from sesame mixed with honey or syrup and roasted into"
"Tahini cookie Tahini cookie is a cookie made of tahini, flour, sugar and butter and usually topped with almonds or pine nuts. The traditional way to prepare tahini cookies is to combine flour, sugar and butter until it creates a crumbly mixture before adding in the raw tahini. Balls of dough are then shaped into round, flat cookies, oftentimes with almonds or pine nuts pressed into them. The baked cookie resembles a shortbread. In Turkey, this pastry is called tahin kurabiyesi, which contains rose water, orange blossom water and olive oil in addition to the tahini and aforementioned ingredients. They"
"are served as a Turkish pastry. Tahini cookie Tahini cookie is a cookie made of tahini, flour, sugar and butter and usually topped with almonds or pine nuts. The traditional way to prepare tahini cookies is to combine flour, sugar and butter until it creates a crumbly mixture before adding in the raw tahini. Balls of dough are then shaped into round, flat cookies, oftentimes with almonds or pine nuts pressed into them. The baked cookie resembles a shortbread. In Turkey, this pastry is called tahin kurabiyesi, which contains rose water, orange blossom water and olive oil in addition to"
"called ""tahin-pekmez"". Due to its high-caloric nature, it is served as a breakfast item or after meals as a dessert to dip pieces of bread in, especially during the wintertime. In Iraq, tahini is known as ""rashi"" and is mixed with date syrup (rub) to make a sweet dessert usually eaten with bread. Tahini is called ""ardeh"" () in Persian and ""harda"" in Kuwait. In Iran it is used to make ""halvardeh"" (), a kind of halva made of tahini, sugar, egg whites, and other ingredients. It is also eaten during breakfast, usually with an accompanying sweet substance, usually grape"
"in India. However, they are also ground into powders for thickening savory sauces and flavoring batters, and stewed into rich, meaty kormas. Charoli seeds are used in the Ayurveda and Unani systems of medicine. Buchanania lanzan Buchanania lanzan is a deciduous tree which produces seeds edible by humans. It is known as Chironji (or Charoli). These almond-flavoured seeds are used as a cooking spice primarily in India. ""Buchanania lanzan"" is cultivated across India, primarily in the northwest. After the hard shell is cracked, the stubby seed within is as soft as a pine nut. The charoli seed is lentil-sized, is"
"created by toasting pumpkin seeds, grinding them to a powder, and blending with a broth of epazote. However, prior to blending, the toasted, ground seeds have their oil extracted by mixing the powder with a small amount of water and squeezing the resulting paste with your hands. This oil is collected and reserved for use as a garnish. After the tortillas have been dipped in the pumpkin seed sauce and filled, the dish is topped with a cooked tomato-chile sauce. Traditionally, the chile used in this sauce is the habanero. Finally, the reserved oil is sprinkled on top. In the"
"and vary in color from dark brown to black. They are flavorful, although they have almost no aroma. The seeds are commonly used in Indian cuisine, for example in curry, where it is known as ""rai"". The seeds are usually thrown into hot oil or ghee, after which they pop, releasing a characteristic nutty flavor. The seeds have a significant amount of fatty oil, mainly Oleic acid. This oil is used often as cooking oil in India, it is called ""sarson ka tel"". In Ethiopia, where it is cultivated as a vegetable in Gondar, Harar and Shewa, the shoots and"
"Tonka bean oil Tonka bean oil is extracted from the seed of ""Dipteryx odorata"". The oil is composed primarily of coumarin, which is used to flavor tobacco. It is neither a pressed oil, nor an essential oil, but was traditionally obtained by soaking the large, single tonka bean seed in rum or other alcohol for 24 hours, after which crystals of coumarin appear on the outside of the seed, and are then collected. The seeds contain up to 46% oil by dry weight. In recent years, most commercially produced coumarin are synthetic, which has reduced the demand for tonka beans"
"now available is double-distilled. Coconut feni is distilled from fermented toddy from the coconut palm. Traditionally toddy is collected from the coconut palm by a toddy tapper called a ""rendier"". Toddy tapping—the collection of juice from the bud or spadix of palm tree flowers—has been practiced in the Indian Subcontinent and Southeast Asia for centuries. The sap of the coconut palm is collected in an earthen pot called a ""zamono"" or ""damonem"", which is fitted over the spadix (ipoi) that grows out of the base of each coconut leaf. In order to produce toddy, the spadix is tightly bound with"
"Talbina Talbina is a soup made from barley flour, formed by adding milk and honey to the dried barley powder. It is called talbina, which comes from the Arabic word ""laban"" meaning yogurt (milk/fermented churned milk), because of its resemblance to yogurt, as it is soft and white. In Islam, Prophet Muhammad prescribed barley for seven diseases. Barley is a good source of insoluble and soluble dietary fiber. The soluble fiber portion contains the richest source of beta-glucans compared to any other grain; these can aid immune function. Barley also contains B vitamins, iron, magnesium, zinc, phosphorus, and copper, and"
"syrup, date syrup, honey, jams, etc. Ardeh and halvardeh are among the souvenirs of the Iranian cities of Yazd and Ardakan. In Cyprus, tahini, locally known as ""tashi"", is used as a dip for bread and in ""pitta souvlaki"" rather than ""tzatziki"", which is customary in Greece. In Greece, tahini () is used as a spread on bread either alone or topped with honey or jam. Jars of tahini ready-mixed with honey or cocoa are available in the breakfast food aisles of Greek supermarkets. In Israel, tahini ( ""t'hina"") is a staple foodstuff that was introduced by Arab Jews ."
"concentration of resinous substances in the oil varies from 10 to 30%. The main compounds of the seed oil are oleic, linoleic, stearic, and palmitic acid. Physical characteristics Fatty acids present in oil Another source says the oil contains the following fatty acids: Other components include calophyllolide, friedelin, inophyllums B and P, terpenic essences, benzoic and oxibenzoic acids, phospho-amino lipids, glycerides, saturated fatty acids, and 4-phenylcoumarins. Tamanu oil Tamanu oil is pressed from nuts of either the ""Calophyllum inophyllum"" (usually) or the ""Calophyllum tacamahaca"" (""ati""), tropical trees belonging to Calophyllaceae family. The nuts yield 70–75% of the greenish-yellow inedible oil."
"as a crop. Coumarin derivatives are also used medicinally, as anti-coagulants. Tonka bean oil Tonka bean oil is extracted from the seed of ""Dipteryx odorata"". The oil is composed primarily of coumarin, which is used to flavor tobacco. It is neither a pressed oil, nor an essential oil, but was traditionally obtained by soaking the large, single tonka bean seed in rum or other alcohol for 24 hours, after which crystals of coumarin appear on the outside of the seed, and are then collected. The seeds contain up to 46% oil by dry weight. In recent years, most commercially produced"
"(sabudana), and Rajgira (Amaranth) is used to make a thalipeeth on Hindu fasting days. Thalipeeth Thalipeeth is a type of savoury multi-grain pancake popular in Western India. The dough is prepared from a flour called Bhajanee made from roasted grains, legumes and spices. For bhajanee, the grains include rice, wheat, bajra, and jowar. Legumes include chana and urad. Coriander seed and cumin seeds are the preferred spices in making bhajanee. When preparing the thalipeeth dough onion, fresh coriander and other vegetables and spices are added. Thalipeeth is usually served with white water buffalo milk butter, ghee or yogurt. The dish"
"Thandai Thandai, or shardai, is an Indian cold drink prepared with a mixture of almonds, fennel seeds, watermelon kernels, rose petals, pepper, vetiver seeds, cardamom, saffron, milk and sugar. It is native to India and is often associated with the Maha Shivaratri and Holi or Holla mahalla festival. The consumer of this thandai is mostly from North-Western India. There are variants of thandai and the most common are ""badam"" (almond) thandai and ""bhaang"" (cannabis) thandai. Though thandai refers to a traditional festival drink made with exotic spices and nuts, this versatile drink can also be prepared in many different ways."
"Thandai Thandai, or shardai, is an Indian cold drink prepared with a mixture of almonds, fennel seeds, watermelon kernels, rose petals, pepper, vetiver seeds, cardamom, saffron, milk and sugar. It is native to India and is often associated with the Maha Shivaratri and Holi or Holla mahalla festival. The consumer of this thandai is mostly from North-Western India. There are variants of thandai and the most common are ""badam"" (almond) thandai and ""bhaang"" (cannabis) thandai. Though thandai refers to a traditional festival drink made with exotic spices and nuts, this versatile drink can also be prepared in many different ways."
"tomato sauce and baked in the oven, not unlike the Levantine version of moussaka), ""shamakhshi"" (fried rolled eggplant stuffed with ground beef in tomato sauce), ""Dolma"" (rice and tomato sauce stuffed in grape leaves, cabbage, various peppers, zucchini, and eggplant), ""Masgouf"" (fish spiced with olive oil, salt, and turmeric, topped with tomatoes, potatoes, and onions then oven-baked) and ""Lahmacun"" (flatbread topped with ground beef, tomato paste, spices, and onions). Sesame seeds are important to the cuisine and used to make tahini, there is even an Assyrian folk tale about the gods drinking sesame wine on the night before they created"
"Buchanania lanzan Buchanania lanzan is a deciduous tree which produces seeds edible by humans. It is known as Chironji (or Charoli). These almond-flavoured seeds are used as a cooking spice primarily in India. ""Buchanania lanzan"" is cultivated across India, primarily in the northwest. After the hard shell is cracked, the stubby seed within is as soft as a pine nut. The charoli seed is lentil-sized, is slightly flattened and has an almond-like flavour. Though they can be eaten and used raw they are often toasted or roasted before use, as this intensifies the flavour. They are commonly used in sweets"
"""beigli"" (also spelled ""bejgli""). Poppy seed hamantashen were the main traditional food eaten by Ashkenazi Jews at Purim until the filling was replaced by other fruit and nut fillings. Poppy seed pastries are common in Jewish bakeries and delicatessens throughout the United States. In Indian cuisine white poppy seeds are added for thickness, texture and also give added flavor to recipes. Commonly used in the preparation of korma, ground poppy seeds, along with coconut and other spices, are combined as a paste to be added at the last stage of cooking. It is quite hard to grind the seeds when"
"is made of cumin, black pepper, cardamom and coriander. The mixture for coffee is made from aniseeds, fennel seeds, ginger and cardamom. Although it is primarily used in brewing coffee, it is also used in desserts, cakes and slow-cooked meat dishes. In Aden, the mixture is made with ginger, cardamom, cloves, and cinnamon for black coffee, and when used for tea excludes the ginger. Hawaij Hawaij (, ), also spelled Hawayej or Hawayij, is the name given to a variety of Yemeni ground spice mixtures used primarily for soups and coffee. Hawaij is used extensively by Yemenite Jews in Israel"
"Tahri (dish) Tahri (also tehri, tehari or tayari) is a yellow rice dish in Awadhi cuisine. Spices are added to plain cooked rice for flavor and colour. In one version of Tehri, potatoes are added to the rice. However, in many areas of Bangladesh and Pakistan, red meat is also added to the rice to give more flavour, aroma and texture to the dish. This dish is most popular in Bangladesh, Pakistan and North India. ""Tehri"" and ""tehari"" are variants on the name given to the vegetarian version of biryani. It was developed for the Hindu bookkeepers of the Muslim"
"as ""Agaricus bisporus"" and oyster mushrooms (""Pleurotus"" spp.) are cultivated. Mould fungi are the source of the meaty (umami) flavour of the soybean products tempeh, miso and soy sauce. Tempeh has been produced in Java since the 13th century. Like tofu, it is made into protein-rich blocks, but these have a firm texture and earthy flavour, since (unlike tofu) the whole beans are retained, providing a higher content of dietary fibre and vitamins. Miso too is rich in protein, vitamins and minerals. It is fermented from a mixture of soybeans and cereals, forming a soft paste used to flavour soups"
"used widely across West Africa, used in a manner not unlike a bouillon cube. It is usually prepared by women over the course of several days, traditionally from néré (Parkia biglobosa) seeds. It can be made from other kinds of seeds, and the use of soybeans for this purpose is increasing due mainly to inadequate supply of néré seeds. The fabrication process involves boiling, cleaning and then packing away to ferment – the fermentation process giving it a pungent smell and at the same time a rich, deep ""umami"" or savory flavour is developed. Salt can be added to the"
"Tomato seed oil Tomato seed oil is a vegetable oil extracted from the seeds of tomatoes. The possibility of extracting oil from tomato seeds was studied in the USA in 1914. Seeds were obtained from a variety of locations and pressed to produce oil. This was refined using an alkali and then clarified with fuller's earth. The resulting oil was pale yellow and considered suitable for dressing salads. The seeds have been given renewed attention as there is pressure to utilise the waste products of tomato processing, in which seeds are the largest component. In Greece, over a million tons"
"Tamarind Tamarind (""Tamarindus indica"") is a leguminous tree in the family Fabaceae indigenous to tropical Africa. The genus Tamarindus is a monotypic taxon (having only a single species). The tamarind tree produces pod-like fruit that contains an edible pulp used in cuisines around the world. Other uses of the pulp include traditional medicine and metal polish. The wood can be used for woodworking and tamarind seed oil can be extracted from the seeds. Its leaves are used in Indian cuisine, especially in Andhra Pradesh and Telangana. Because of tamarind's many uses, it is cultivated around the world in tropical and"
"purposes. It should also not be mistaken for Camellia oil pressed from seeds of ""Camellia japonica"", also known as Tsubaki oil. Tea seed oil Benefits For Your Skin, Hair And Overall Health Tea seed oil Tea seed oil (also known as tea oil camellia or oil-seed camellia) is an edible, pale amber-green fixed (nonvolatile) oil with a sweet, herbal aroma. It is cold-pressed mainly from the seeds of ""Camellia oleifera"". With its high smoke point (252 °C, 485 °F), tea seed oil is the main cooking oil in some of the southern provinces of China, such as Hunan—roughly one-seventh of"
"pickled lemons with herbs, spices, and oil, but no tahini or garlic, appears in the ""Kanz al-Fawa'id fi Tanwi' al-Mawa'id""; and a purée of chickpeas and tahini called ""hummus kasa"" appears in the ""Kitab Wasf al-Atima al-Mutada"": it is based on puréed chickpeas and tahini, and acidulated with vinegar (though not lemon), but it also contains many spices, herbs, and nuts, and no garlic. It is also served by rolling it out and letting it sit overnight, which presumably gives it a very different texture from ""hummus bi tahina"". Indeed, its basic ingredients—chickpeas, sesame, lemon, and garlic—have been eaten in"
"leaves/karibevu leaves), coriander leaves, poppy seeds, curry leaves and so on. Various recipes for the same exist, with slight variations in the ingredients. Thambuli/Tambli is generally prepared mild and not spicy. Fundamentally, thambuli/tambli has a few simple whole spices, roasted and ground with seasonal vegetables or herbs (some with coconut) added to buttermilk/curds. Tambuli is another authentic Karnataka recipe. In Tamil Nadu, pachadi is eaten fresh and typically made of finely chopped and boiled vegetables such as cucumber or ash gourd, with coconut, green or red chillis and tempered in oil with mustard seeds, ginger and curry leaves. Pachadi is"
"of tomatoes are processed each year and the resulting quantity of seeds might be used to produce up to 2000 tons of oil. The oil from Greek seeds has been extracted by using ether as a solvent. When analysed, it was found to contain a high proportion of unsaturated fatty acids, especially linoleic acid. Tomato belongs to Solanaceae family; species: Solanum lycopersicum. Soil: sandy to heavy clay, PH.6.0-7.0. well drained, light. Plant: an unarmed spreading, pubescent herb with characteristic odour. Cultivation: It is cultivated all over India. Major states are Maharashtra, Bihar, Karnataka, U.P, Orissa, Andhra Pradesh, Madhya Pradesh, and"
"of the name include (Armenian թարխանա; Greek τραχανάς ""trahanas"" or (ξυνό)χονδρος ""(xyno)hondros""; Persian ترخینه، ترخانه، ترخوانه ""tarkhineh, tarkhāneh, tarkhwāneh""; Kurdish) ""tarxane"" , Albanian ""trahana"", Bulgarian ""трахана"" or ""тархана', Serbo-Croatian ""tarana"" or ""trahana""; or Turkish ""tarhana"". Tarhana is made by mixing flour, yoghurt or sour milk, and optionally cooked vegetables, salt, groats, and spices (notably tarhana herb), letting the mixture ferment, then drying, and usually grinding and sieving the result. The fermentation produces lactic acid and other compounds giving tarhana its characteristic sour taste and good keeping properties: the pH is lowered to 3.4-4.2, and the drying step reduces the moisture"
"the diverse range of the medicinal activities. On the other hand, ultra-high performance liquid chromatography (UHPLC) analyses revealed that tamarind seeds contained catechin, procyanidin B2, caffeic acid, ferulic acid, chloramphenicol, myricetin, morin, quercetin, apigenin and kaempferol. The treatment of tamarind leaves on liver HepG2 cells significantly regulated the expression of genes and proteins involved with consequential impact on the coagulation system, cholesterol biosynthesis, xenobiotic metabolism signaling and antimicrobial response. Tamarind Tamarind (""Tamarindus indica"") is a leguminous tree in the family Fabaceae indigenous to tropical Africa. The genus Tamarindus is a monotypic taxon (having only a single species). The tamarind tree"
"and ship and store it in refrigerated cases to maximize quality and shelf life. Tahini-based sauces are common in Middle Eastern restaurants as a side dish or as a garnish, usually including lemon juice, salt and garlic, and thinned with water. Hummus is made of cooked, mashed chickpeas typically blended with tahini, olive oil, lemon juice, salt and garlic. Tahini sauce is also a popular topping for meat and vegetables in Middle Eastern cuisine. In Armenia, tahini can be used as a sauce to put in a lahmajoun. In Turkey, tahini () is mixed with pekmez to form a dish"
"and collecting the dripping juice in hanging earthen pots. The juice collected in evening or after fermentation becomes sour, and is called Tadi (ताडी) in Marathi. A sugary sap called toddy, can be obtained from the young inflorescence, either male or female. Toddy is fermented to make a beverage called arrack, or it is concentrated to a crude sugar called jaggery or Taal Patali (তাল পাটালী) in Bengali and Pana Vellam or Karuppukatti (கருப்புகட்டி or கருபட்டி) in Tamil. It is called ""Gula Jawa"" (Javanese sugar) in Indonesia, and is widely used in Javanese cuisine. In the Indian states of Tamil"