"his bad times very fondly ""ek piyali chai pe bechara ek lateefa sunata tha bhai"" he used to tell a joke and would accept a cup of tea. One day he scripted Adrak Ke Panje sitting under a lamppost and staged the very first show on 22 September 1965. To meet the theatre and advertisement expenses Khan had to sell his mother's ""laccha"" (a gold ornament worn by only married Indian women) for rupees 275. Out of which he paid 200 rupees to Ravindra Bharathi (the theatre), paid 35 rupees to print tickets for the show and gave the rest"
"and flavor, it is often confused or substituted with celery seed. Known as radhuni in Bengali (), is often confused with celery and is known as wild celery in English. It is known as ajmod in Hindi () and Urdu (), both derived from Sanskrit ajamoda () or ajamodika (), from which the name for ajwain is also derived. It is also known as ""kant-balu"" in Burmese, and ""phak chi lom"" in Thai (), although this name may also refer to a variety of celery. It is a very strong spice, with a characteristic smell similar to parsley and a"
"used spice in Batak cuisine is andaliman and ""batak onion"" (chives), they are commonly used for all types of arsik. The most common Batak spicy sauce is called arsik — it is a Batak sauce made from the mixture of andaliman, turmeric, garlic and candlenut. There are many unique spices used in Batak cuisine recipes. Sambal Tuktuk for example use a mixture of andaliman and other spices. Other spices commonly used in Batak cuisine includes kaffir lime, Indonesian bay leaves, coriander, onion, garlic, chili pepper, pepper, lemongrass, ginger, galangal and turmeric. For many centuries Batak tribes has led a relatively"
"Arrack Arrack, also spelt arak, is a distilled alcoholic drink typically produced in the Indian Subcontinent and Southeast Asia, made from either the fermented sap of coconut flowers, sugarcane, grain (e.g. red rice) or fruit, depending upon the country of origin. The clear distillate may be blended, aged in wooden barrels, or repeatedly distilled and filtered depending upon the taste and color objectives of the manufacturer. Arrack is not to be confused with ""arak"", an anise-flavored alcoholic beverage traditionally consumed in Eastern Mediterranean and North African countries. The word derived from the Arabic word ""arak"" (عرق, ""arq""), meaning 'distillate'. In"
"Ajika Ajika or adjika (, ) is a Georgian-Abkhaz hot, spicy but subtly flavored dip often used to flavor food. The name itself comes from the Abkhaz word ""аџьыка"" ""salt"" (the more descriptive ""аџьыкаҟaԥшь"" (literally, ""red salt"") and ""аџьыкаҵәаҵәа"" are also used to refer specifically to ajika). In 2018, the technology of ajika was inscribed on the Intangible Cultural Heritage of Georgia list. The Abkhazian variant of ajika is based on a boiled preparation of hot red peppers, garlic, herbs, and spices such as coriander, dill, blue fenugreek (only found in mountain regions such as the Alps or the Caucasus),"
"like punschrulle. Arrack Arrack, also spelt arak, is a distilled alcoholic drink typically produced in the Indian Subcontinent and Southeast Asia, made from either the fermented sap of coconut flowers, sugarcane, grain (e.g. red rice) or fruit, depending upon the country of origin. The clear distillate may be blended, aged in wooden barrels, or repeatedly distilled and filtered depending upon the taste and color objectives of the manufacturer. Arrack is not to be confused with ""arak"", an anise-flavored alcoholic beverage traditionally consumed in Eastern Mediterranean and North African countries. The word derived from the Arabic word ""arak"" (عرق, ""arq""), meaning"
"a herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens). Sotolon is the chemical responsible for fenugreek's distinctive sharp smell. Cuboid-shaped, yellow- to amber-coloured fenugreek seeds are frequently encountered in the cuisines of the Indian subcontinent, used both whole and powdered in the preparation of pickles, vegetable dishes, dal, and spice mixes such as ""panch phoron"" and ""sambar"" powder. They are often roasted to reduce bitterness and enhance flavour. Fresh fenugreek leaves are an ingredient in some curries, such as with potatoes in cuisines of the Indian subcontinent to make ""aloo methi"" (""potato fenugreek"") curry."
"In Indian cuisine, it is often part of a chaunk, a mixture of spices fried in oil or butter, which is used to flavor lentil dishes. It is widely used in Pakistani cuisine as well, and it is also an important ingredient for herbal medicine practiced there. In Afghanistan, the fruits are sprinkled over bread and biscuits. The leaves of ""Plectranthus amboinicus"", sometimes called ""Indian borage"", are also occasionally called ""ajwain leaves"", with the plant itself sometimes called the ajwain plant; the leaves are used to make popular dishes such as chutneys and pakoras. It should not be confused with"
"although not numbered with the eleven, was a spice called in Hebrew ""Kipath Ha-Yarden"", or what some translate as ""Jordan amber"", and which Maimonides calls in Arabic by the name ""al-anbar"" (ambergris). There are varying opinions as to what this spice might have been. Some think, because of its name, that it was a rose that grew along the banks of the Jordan River. Others suggest that it was the sweet resin that exudes from the Storax tree (""Styrax officinalis"", syn. ""Liquidambar styraciflua"") and which is native to Israel. This was the view of S. Muntner who informs us that"
"Allspice Allspice, also called pimenta, Jamaica pimenta, or myrtle pepper, is the dried unripe fruit (berries, used as a spice) of ""Pimenta dioica"", a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name ""allspice"" was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg and cloves. Several unrelated fragrant shrubs are called ""Carolina allspice"" (""Calycanthus floridus""), ""Japanese allspice"" (""Chimonanthus praecox""), or ""wild allspice"" (""Lindera benzoin""). ""Allspice"" is also sometimes used to refer to the herb costmary (""Tanacetum balsamita"")."
"duck or other poultry and rice, and in ""ash-e anar"" (pomegranate soup). Pomegranate seeds are used as a spice known as ""anar dana"" (from , pomegranate + seed), most notably in Indian and Pakistani cuisine. Dried whole seeds can often be obtained in ethnic South Asian markets. These seeds are separated from the flesh, dried for 10–15 days, and used as an acidic agent for chutney and curry preparation. Ground ""anardana"" is also used, which results in a deeper flavoring in dishes and prevents the seeds from getting stuck in teeth. Seeds of the wild pomegranate variety known as ""daru"""
"India, New Delhi is home to many centuries-old pickle brands, such as Harnarains, which has maintained its reputation as one of India's best since it was founded in the 1860s. In the northern state of Haryana, Panipat is famous for being the hub of making commercial varieties of tasteful achar. Single main ingredient varieties prepared with mango, chilli and lemon are ever popular, but the city is famous of ""pachranga"" (literally 'five colors', prepared with five vegetables) and ""satranga"" (literally 'seven colors', prepared with seven vegetables) which are matured in mustard oil using main ingredients such as raw mangoes, chick"
"or avocado to mimic an egg salad or deviled eggs. Kala namak is considered a cooling spice in Ayurveda and is used as a laxative and digestive aid. It is also believed to relieve flatulence and heartburn. It is used in Jammu to cure goitres. This salt is also used to treat hysteria and for making toothpastes by combining it with other mineral and plant ingredients. Kala namak Kala namak (Urdu / Hindi) or bire noon (Nepalese; literally ""black salt"") is a type of rock salt, a salty and pungent-smelling condiment used in South Asia. It is also known as"
"as a hint of the aromatic pandan leaf. Andaliman Andaliman (Zanthoxylum acanthopodium) is a species of flowering plant in the citrus family, Rutaceae. Its range includes southern China (western Guangxi Guizhou, Sichuan, Tibet Autonomous Region, and Yunnan), Bangladesh, Bhutan, northern India (Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland, Sikkim, Uttar Pradesh, and West Bengal), Nepal, Laos, Burma, northern Thailand Vietnam, Indonesia (northern Sumatran highlands), and Peninsular Malaysia. Much like the closely related Sichuan pepper (""Z. piperitum""), the seed pericarps are used as spices in cooking and have a similar tongue-numbing characteristic. However, in cooking, the flavour of andaliman has lemon-like"
"pungent taste, with a flavor similar to anise and oregano. They smell almost exactly like thyme because they also contain thymol, but they are more aromatic and less subtle in taste, as well as being somewhat bitter and pungent. Even a small number of fruits tends to dominate the flavor of a dish. The plant is mainly cultivated in Iran and India. Rajasthan produced about 55% of India's total output in 2006. The fruits are rarely eaten raw; they are commonly dry-roasted or fried in ghee (clarified butter). This allows the spice to develop a more subtle and complex aroma."
"Bandrek Bandrek is a traditional hot, sweet and spicy beverage native to Sundanese of West Java, Indonesia. The Sundanese people who live in the cool, highlands consume bandrek to warm themselves at night and during cold weather. This hot beverage is made of a mixture of ""jahe"" (ginger) essence, ""gula merah"" (palm sugar) and ""kayu manis"" (cinnamon). Other ingredients such as, star anise, cloves, coriander seeds, cardamom pods, lemongrass, and a small amount of black pepper are sometimes added. Milk can also be added to the mix, depending on one’s taste. Sweetened condensed milk or coconut milk is commonly used"
"and in the Ayurvedic literatures of India. Nowadays, it is also cultivated in some other countries, such as Guatemala, Malaysia and Tanzania. The German coffee planter Oscar Majus Kloeffer introduced Indian cardamom (""kerala"") to cultivation in Guatemala before World War I; by 2000, that country had become the biggest producer and exporter of cardamom in the world, followed by India. Cardamom is the world's third-most expensive spice, surpassed in price per weight only by vanilla and saffron. The word ""cardamom"" is derived from the Latin ""cardamomum"", which is the Latinisation of the Greek (""kardamomon""), a compound of (""kardamon""), ""cress"" +"
"Modak Modak (devanagari: मोदक ) (Japanese: 歓喜団) is an Indian sweet popular in many parts of India. The sweet filling on the inside of a modak consists of freshly grated coconut and jaggery while the outer soft shell is made from rice flour or wheat flour mixed with khava or maida flour. The modak can be fried or steamed. The steamed version (called ""ukdiche modak"") is often eaten hot with ghee. It is called ""modak"" (मोदक) in Marathi, Konkani and in Gujarati languages, ""modhaka"" in Kannada, ""modhakam"" or ""kozhakkattai"" in Tamil and ""kudumu"" in Telugu. Modak is considered to be"
"Arsik Arsik is an Indonesian spicy fish dish of the Batak Toba and Mandailing people of North Sumatra, usually using the common carp (known in Indonesia as ""ikan mas"" or gold fish). Distinctively Batak elements of the dish are the use of torch ginger fruit (""asam cikala""), and ""andaliman"" (Indonesian szechuan pepper). Common Indonesian spices such as shallots, garlic, ginger, fresh turmeric root and chili are also used. Andaliman, essential for the distinctive taste of the dish, is known to grow only in the Batak highlands above 1500 metres of North Tapanuli and Samosir, hence this dish is regarded as"
"Cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ""Elettaria"" and ""Amomum"" in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds; ""Elettaria"" pods are light green and smaller, while ""Amomum"" pods are larger and dark brown. Cardamom is a native to Kerala and the forests of the Western Ghats of Southwestern India. The first references to cardamom are found in Sumeria,"
"Sattvic. It is however considered as inappropriate by purists. Spices in the new sattvic list may include cardamom (Elaichi in Hindi), cinnamon (Dalchini in Hindi), cumin (Jeera in Hindi), fennel (Sonph in Hindi), fenugreek (Methi in Hindi), fresh ginger (Adrak in Hindi) and turmeric (Haldi in Hindi). Rajasic spices like black pepper (Kaali mirch in Hindi) and red pepper are normally excluded, but are sometimes used in small amounts, both to clear channels blocked by mucus and to counter tamas. Salt is good in strict moderation, but only unrefined salts, like Himalayan salt or unbleached sea salt, not iodized salt."
"Andaliman Andaliman (Zanthoxylum acanthopodium) is a species of flowering plant in the citrus family, Rutaceae. Its range includes southern China (western Guangxi Guizhou, Sichuan, Tibet Autonomous Region, and Yunnan), Bangladesh, Bhutan, northern India (Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland, Sikkim, Uttar Pradesh, and West Bengal), Nepal, Laos, Burma, northern Thailand Vietnam, Indonesia (northern Sumatran highlands), and Peninsular Malaysia. Much like the closely related Sichuan pepper (""Z. piperitum""), the seed pericarps are used as spices in cooking and have a similar tongue-numbing characteristic. However, in cooking, the flavour of andaliman has lemon-like notes (similar to those of lemon-grass) as well"
"Garlic Garlic (""Allium sativum"") is a species in the onion genus, ""Allium"". Its close relatives include the onion, shallot, leek, chive, and ""Chinese onion"". Garlic is native to Central Asia and northeastern Iran, and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians, and has been used both as a food flavoring and as a traditional medicine. China produces some 80% of the world supply of garlic. The word ""garlic"" derives from Middle English, ""garlek"", meaning ""gar"" (spear) and leek, as a 'spear-shaped leek'."
"consumption at per year. In Burma their green leaves are the main ingredient in chin baung kyaw curry. Brazilians attribute stomachic, emollient, and resolutive properties to the bitter roots. In Maharashtra, roselle is called Ambadi. The Ambadi leaves are mixed with green chillies, salt, some garlic to prepare a chutney which is served with Jowar or bajra made bhakri. This is eaten by Farmers as breakfast to start their day. A dry vegetable or Sukhi Sabzi made of Ambadi leaves tastes good with Bhakri. In Andhra cuisine, roselle is called ""gongura"" and is extensively used. The leaves are steamed with"
"and Kashmir in India, and as a boutique crop in New Zealand, the United Kingdom, France, Switzerland and other countries. In the United States, it has been cultivated by the Pennsylvania Dutch community since the early 18th century. Because of the high price of saffron, other similar dyes and spices are often sold under the name saffron; for instance, what is called ""Indian saffron"" is often really turmeric. The most common yellow food coloring in use today is called Tartrazine. It is a synthetic lemon yellow azo dye. It is also known as E number E102, C.I. 19140, FD&C yellow"
"modak. Modak Modak (devanagari: मोदक ) (Japanese: 歓喜団) is an Indian sweet popular in many parts of India. The sweet filling on the inside of a modak consists of freshly grated coconut and jaggery while the outer soft shell is made from rice flour or wheat flour mixed with khava or maida flour. The modak can be fried or steamed. The steamed version (called ""ukdiche modak"") is often eaten hot with ghee. It is called ""modak"" (मोदक) in Marathi, Konkani and in Gujarati languages, ""modhaka"" in Kannada, ""modhakam"" or ""kozhakkattai"" in Tamil and ""kudumu"" in Telugu. Modak is considered to"
"many other markets. [[Category:Plants used in Ayurveda]] [[Category:Plants used in traditional Chinese medicine]] [[Category:Alpinioideae]] [[Category:Spices]] [[Category:Medicinal plants of Asia]] [[Category:Arab cuisine]] [[Category:Bangladeshi cuisine]] [[Category:Bhutanese cuisine]] [[Category:Indonesian cuisine]] [[Category:Iranian cuisine]] [[Category:Iraqi cuisine]] [[Category:Pakistani spices]] [[Category:Nepalese cuisine]] [[Category:Plant common names]] [[Category:Sri Lankan spices]] Cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ""Elettaria"" and ""Amomum"" in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black"
"1:8, where we find the proscription of grafting rue (classified as an herb) on ""white cassia"" (a tree). Pliny, in his ""Naturalis Historia"", when describing this flora seems to be describing a tree, rather than an herb. Most scholars agree that this spice was the nard (""Nardostachys jatamansi"", syn. ""Nardostachys grandiflora"") brought from India, and which same spice is known by its synonym, Valerian (""Valeriana jatamansi"", syn. ""V. wallichii""), a plant described by Maimonides by its Arabic name, """"sunbul."""" Sir William Jones, in his """"Asiatic Researches,"""" concludes that the nard of the ancients was ""Valeriana jatamansi"". This plant is called"
"can also be distilled to make ""arrack"", locally known as ""lambanog"" in Filipino and ""arak"" or ""arak nipah"" in Indonesian. Young shoots are also edible and the flower petals can be infused to make an aromatic tisane. ""Attap chee"" () (""chee"" meaning ""seed"" in several Chinese dialects) is a name for the immature fruits—sweet, translucent, gelatinous balls used as a dessert ingredient in Thailand, Malaysia, the Philippines, and Singapore, that are a byproduct of the sap harvesting process. In Indonesia, especially in Java and Bali, the sap can also be used to make a variant of Jaggery called ""gula nipah""."
"peas, lotus stem, karonda and amlas or limes, pickled with whole spices. Pachranga achar was first created by Murli Dhar Dhingra in Pakistan in 1930, his Dingra and Malik descendants brought it to India in 1943. Panipat produces over INR50 crore worth of achar every year (2016 figures), supplied to local markets as well as exported to UK, USA, UK and the Middle East. In Southern India, most vegetables are sun-dried with spices, taking advantage of immensely hot and sunny days throughout the year, thus making pickles an everyday staple. The sun-drying naturally preserves the vegetable, along with spices such"
"Chitranna Chitranna (; also known as lemon-rice) is a rice-based dish widely prepared in South India. It is prepared by mixing cooked rice with a special seasoning called ""Oggarane"" or ""Gojju"". Characteristic for the seasoning are mustard seeds, fried lentils, peanuts, curry leaves, chillies, lemon juice and other optional items such as scrapes of unripe mango. Added Turmeric powder gives Chitranna its yellow color. Garlic and onions are also used in the seasoning by some, although traditionally they do not form part of the recipe. The dish is especially popular in the south Indian state of Karnataka, where it has"
"Acar Acar is a type of vegetable pickle made in Indonesia, Malaysia, Singapore and Brunei. It is a localised version of the Mughlai Achaar. It is known as atjar in Dutch cuisine, derived from Indonesian ""acar"". ""Acar"" is usually prepared in bulk as it may easily be stored in a well-sealed glass jar in refrigerator for a week, and served as the condiment for any meals. The Southeast Asian variations are usually made from different vegetables such as cucumber, carrots, cabbage, shallot, bird's eye chili and yardlong beans, which are pickled in vinegar, sometimes added with kaffir lime to add"
"the sour-sweet fruitiness of tamarind; a slight liquorice flavour of anise; ginger; a range of other spices (sweet and savoury and earthy) and the flavours of salt, sweet and sour. The redness is achieved with chilli or a mixture of chilli and paprika, and the orange of turmeric. Additional sourness may be had from lemon, lime or vinegar. The spices are complementary to the savoury flavours, which may include garlic and possibly onion or asafoetida. Garam masala, coriander, and black peppercorns may also be part of the spice mixture. Common ingredients may also include fresh curry leaves, and the final"