"though caraway seeds were usually used instead of coriander. Borodinsky bread Borodinsky bread () or borodino bread is a dark brown sourdough rye bread of Russian origin, traditionally sweetened with molasses and flavored with coriander and caraway seeds. Borodinsky bread is traditionally made (with the definite recipe fixed by a ГОСТ 5309-50 standard) from a mixture of no less that 80% by weight of a whole-grain rye flour with about 15% of a second-grade wheat flour and about 5% of rye, or rarely, barley malt, leavened by a separately prepared starter culture made like a choux pastry, by diluting the"
"in colour between the lightly coloured groundnut and the somewhat darker mustard oil and the other white oils. However, depending on type of food, ""ghee"" (clarified butter) is often used, e.g., for making the dough or for frying bread. Mustard paste, ""holud"" (turmeric), ""poshto"" (poppyseed), ""ada"" (ginger), ""dhone"" (coriander, seeds and leaves) and ""narikel"" (ripe coconut usually desiccated) are other common ingredients. The ""panch phoron"" is a general purpose spice mixture composed of ""sorshe"" (mustard seeds), ""jira"" (cumin), ""kalo jira"" (black cumin, also known as nigella), ""methi"" (fenugreek) and ""mouri"" (aniseed). This mixture is more convenient for vegetarian dishes and"
"as the baking of bread dough. Both compounds have odor thresholds below 0.06 ng/l. 2AP is a substituted pyrroline and a cyclic imine as well as a ketone. 2-Acetyl-1-pyrroline 2-Acetyl-1-pyrroline (2AP) is an aroma compound and flavor that gives white bread, jasmine rice and basmati rice, the spice ""pandan"" (""Pandanus amaryllifolius""), and ""bread flowers"" (""Vallaris glabra"") their customary smell. Many observers describe the smell as similar to ""hot, buttered popcorn"", and it is credited for lending this odor to the scent of binturong (bearcat) urine. Fresh MF (Marking fluid) and urine of the tiger (Indian, Amur or Siberian) and Indian"
"Rye bread Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. It is higher in fiber than white bread and is often darker in color and stronger in flavor. Dark rye bread was considered a staple through the Middle Ages. Many different types of rye grain have come from north-central and western and eastern Europe such as Scandinavia, Finland, Baltic countries, Poland,"
"sweetened with sugar and spiced with cinnamon. Finnish bread In Finland, bread is a very important food, served with almost every meal with many different types produced domestically. In the Swedish-speaking region of Åland, there are other varieties of bread, the majority of which owe much to Swedish cuisine. Rye bread (Ruisleipä or hapanleipä (lit. ""sour bread"") in Finnish) is a dark, sour bread produced in quantity in Finland, where it is the most popular type of bread. Compared with the more internationally popular German style, Finnish rye-breads tend to be less oily or moist in texture. The most common"
"is also available, made from corn flour, corn starch or potatoes. Bread (' or ') is traditionally sourdough baked from rye and wheat, and is flavoured with salt, caraway seed ('), onion, garlic, seeds, or pork crackling. It is eaten as an accompaniment to soups and dishes. It is also the material for Czech croutons and for 'slices of bread fried in a pan on both sides and rubbed with garlic. Rolls ('), buns ('), and braided buns (') are the most common forms of bread eaten for breakfast; these are often topped with poppy seeds and salt or other"
"grain, normally barley, in the ingredients during the mashing process. Rye is known to be difficult to brew with because of its high beta-glucan content. This makes the filtration of the wort more difficult than normal. Rye is normally added to beer for its complex, crisp and distinctive, spicy flavor and sometimes adds a reddish color to the beer as well. Rye IPA Rye India Pale Ale is a style of rye beer that has a strong hoppy character comparable to the India pale ale. The rye India pale ale is a beer style that uses malted rye grains in"
"Raisin bread Raisin bread is a type of bread made with raisins and flavored with cinnamon. It is ""usually a white flour or egg dough bread"". Aside from white flour, raisin bread is also made with other flours, such as all-purpose flour, oat flour, or whole wheat flour. Some recipes include honey, brown sugar, eggs, or butter. Variations of the recipe include the addition of walnuts, hazelnuts, pecans or, for a dessert, rum or whisky. Raisin bread is eaten in many different forms, including being served toasted for breakfast (""raisin toast"") or made into sandwiches. Some restaurants serve raisin bread"
"rye bread (e.g. Borodinsky bread), as an alternative to caraway. The Zuni people of North America have adapted it into their cuisine, mixing the powdered seeds ground with chile and using it as a condiment with meat, and eating leaves as a salad. Coriander seeds are used in brewing certain styles of beer, particularly some Belgian wheat beers. The coriander seeds are used with orange peel to add a citrus character. Coriander seed is one of the main traditional ingredients in the South African Boerewors, a spiced mixed-meat sausage. One preliminary study showed coriander essential oil to inhibit Gram-positive and"
"either batter-type or dough-type (similar to Irish soda bread). In such cases, it can be used in similar applications as whole wheat flour, since an egg matrix often provides the bread structure rather than the grain's gluten. Rye bread contains a large amount of fiber and a small amount of fat. Compared to some breads such as white bread, rye bread has a lower glycemic index, which means it causes a slower increase in blood sugar than white bread after being eaten. Nonetheless, it consists mostly of carbohydrates, making its glycemic load high. Rye bread Rye bread is a type"
"or hazelnuts and served with chick pea salads and, most famously, with chicken or duck as Circassian chicken. Bread sauce A bread sauce is a warm or cold sauce made with milk, which is thickened with bread crumbs, typically eaten with roast chicken or turkey. The basic recipe calls for milk and onion with breadcrumbs and butter added as thickeners, seasoned with nutmeg, clove, bay leaf, pepper, and salt. A survivor of the medieval bread-thickened sauces, the traditional British bread sauce is made with milk, butter or cream, and bread crumbs, flavoured with onion, salt, cloves, mace, pepper, and bay"
"""rúgbrauð"" is often soaked, then made into ""brauðsúpa"" (bread soup) - that is, simmered with raisins and flavorings (usually lemon) and served hot with whipped cream as a dessert. Excessive consumption of this bread is said to cause flatulence, earning it its nickname ""þrumari"" which roughly translates as ""thunderbread"" or ""thunderer"". There are, however, varieties of the traditional rye bread with wheat and whole grain added to make it less dense, but also called ""rúgbrauð"". These varieties tend to be less heavy than the traditional straight rye variety and more similar to the modern Danish rugbrød or German pumpernickel. Rye,"
"Bread sauce A bread sauce is a warm or cold sauce made with milk, which is thickened with bread crumbs, typically eaten with roast chicken or turkey. The basic recipe calls for milk and onion with breadcrumbs and butter added as thickeners, seasoned with nutmeg, clove, bay leaf, pepper, and salt. A survivor of the medieval bread-thickened sauces, the traditional British bread sauce is made with milk, butter or cream, and bread crumbs, flavoured with onion, salt, cloves, mace, pepper, and bay leaf, with the fat from roasting often added as well. It typically accompanies domestic fowl such as turkey"
"anethole. Caraway is used as a spice in breads, especially rye bread. Caraway is also used in desserts, liquors, casseroles, and other foods. It is also found in European cuisine. For example, it is used in caraway seed cake. The roots may be cooked as a vegetable like parsnips or carrots. Additionally, the leaves are sometimes consumed as herbs, either raw, dried, or cooked, similar to parsley. In Serbia, caraway is commonly sprinkled over home-made salty scones (""pogačice s kimom""). It is also used to add flavor to cheeses such as ""bondost, pultost"", ""havarti"" and ""Tilsit cheese"". Scandinavian ""Akvavit"", including"
"Mixed spice Mixed spice, also called pudding spice, is a British blend of sweet spices, similar to the pumpkin pie spice used in the United States. Cinnamon is the dominant flavour, with nutmeg and allspice. It is often used in baking, or to complement fruits or other sweet foods. The term ""mixed spice"" has been used for this blend of spices in cookbooks at least as far back as 1828 and probably much earlier. Mixed spice is very similar to a Dutch spice mix called ""koekkruiden"" or ""speculaaskruiden"", which are used mainly to spice food associated with the Dutch Sinterklaas"
"(""elaichi""), cumin (""jeera""), turmeric (""haldi""), asafoetida (""hing""), ginger (""adrak""), coriander (""dhania""), and garlic (""lasoon""). One popular spice mix is ""garam masala"", a powder that typically includes seven dried spices in a particular ratio, including black cardamom, cinnamon (""dalchini""), clove (""laung),"" cumin (jeera), black peppercorns, coriander seeds and anise star. Each culinary region has a distinctive ""garam masala"" blend—individual chefs may also have their own. ""Goda masala"" is a comparable, though sweet, spice mix popular in Maharashtra. Some leaves commonly used for flavouring include bay leaves (""tejpat""), coriander leaves, fenugreek leaves, and mint leaves. The use of curry leaves and roots"
"and there is no linguistic distinction between the English words ""roe"" and ""caviar."" Sturgeon roe, called ""чёрная икра"" (""chyornaya ikra"", ""black caviar"") is most prized. It is usually served lightly salted on buttered wheat or rye bread, or used as an ingredient in various ""haute cuisine"" sauces and dishes. It is followed in prestige by salmon roe, called ""red caviar,"" which is less expensive, but still considered a delicacy. More common roes, such as cod, pollock, and herring are everyday dishes. Salted cod or pollock roe on buttered bread is common breakfast fare and herring roe is often eaten smoked"
"taste similar to celery. A couple of pinches can easily overpower a curry. In Bengali cuisine the seeds are used whole, quickly fried in very hot oil until they crackle. They are sometimes part of a local panch phoron (Bengali five spice) mixture replacing black mustard seeds; the other ingredients are cumin seed, fenugreek seed, fennel seed, and kalonji (black caraway). In other places, a common use is in pickling or spice mixtures. Trachyspermum roxburghianum Trachyspermum roxburghianum (also known as Carum roxburghianum) is a flowering plant in the family Apiaceae. It is grown extensively in the South Asia, Southeast Asia,"
"primarily ""rugbrød"", which is sour-dough rye bread. It is a dark, heavy bread which is often bought sliced, in varieties from light-coloured rye, to very dark, and refined to whole grain. It forms the basis of ""smørrebrød"", which is closely related to the Swedish ""smörgås"". Some toppings are served on ""franskbrød"", a very light, crusty wheat bread. The bread is usually buttered, though for some variants, a spread of lard is customary. Traditional toppings include ""marinerede sild"", which are pickled herrings (plain, ""krydret"" – spiced, or ""karry"" – curried), slightly sweeter than Dutch or German herrings; thinly sliced cheese in"
"the yeast after cooling the mix to 65-67 °C, but then mostly inoculated by the previous batches of dough instead of the dry yeast. It is then sweetened and colored with beet sugar molasses, and flavored with salt and spices, of which the coriander seed is required, and caraway is optional, but still quite popular. A popular but really unsubstantiated legend states that this bread traces its name to Margarita Tuchkova, a widow of Napoleonic Wars general Alexander Tuchkov, who perished at Battle of Borodino. His widow established a convent at a former battlefield, an abbess of which she eventually"
"celebration at December 5. ""Koekkruiden"" contain cardamom. Mixed spice typically contains: It may also contain, or commonly have added to it: Boston Spice The British Are Coming! English Mixed Spice Blend Mixed spice Mixed spice, also called pudding spice, is a British blend of sweet spices, similar to the pumpkin pie spice used in the United States. Cinnamon is the dominant flavour, with nutmeg and allspice. It is often used in baking, or to complement fruits or other sweet foods. The term ""mixed spice"" has been used for this blend of spices in cookbooks at least as far back as"
"proportion of soluble fiber. Alkylresorcinols are phenolic lipids present in high amounts in the bran layer (e.g. pericarp, testa and aleurone layers) of wheat and rye (0.1–0.3% of dry weight). Rye bread, including pumpernickel, is made using rye flour and is a widely eaten food in Northern and Eastern Europe. Rye is also used to make crisp bread. Rye grain is used to make alcoholic drinks, like rye whiskey and rye beer. Other uses of rye grain include kvass and an herbal medicine known as rye extract. Rye straw is used as livestock bedding, as a cover crop and green"
"2-Acetyl-1-pyrroline 2-Acetyl-1-pyrroline (2AP) is an aroma compound and flavor that gives white bread, jasmine rice and basmati rice, the spice ""pandan"" (""Pandanus amaryllifolius""), and ""bread flowers"" (""Vallaris glabra"") their customary smell. Many observers describe the smell as similar to ""hot, buttered popcorn"", and it is credited for lending this odor to the scent of binturong (bearcat) urine. Fresh MF (Marking fluid) and urine of the tiger (Indian, Amur or Siberian) and Indian leopard also have a strong aroma due 2AP. 2AP and its structural homolog, 6-acetyl-2,3,4,5-tetrahydropyridine of similar smell, can be formed by Maillard reactions during heating of food such"
"of heated salt. Another possible origin of the name is the use of salt to inhibit yeast growth and provide an environment more conducive for the microbes to grow, enhancing the distinct flavors which predominate over the more typical yeast flavors. Compared to a sourdough starter, salt-rising bread starter requires a shorter incubation period of 6–16 hours and a higher incubation temperature, ranging from . Salt-rising bread is denser, with a closer grain, than yeast-leavened bread, and has a distinctive taste and odor. The pungent odor of the fermenting starter has been described as similar to ""very ripe cheese"". The"
"""corn rye""; the term comes from the use of cornmeal as a coating and handling aid and does not necessarily imply the use of cornmeal within the dough itself as in rye and Indian. The Jewish-American variety has Eastern European antecedents, including Russian-style brown bread, Polish-style rye bread and Riga-style rye bread. In Scandinavia, similar breads are made, some of which (in Swedish, called ""limpa"") also include sweeteners and/or citrus peel, as well as spices such as anise, fennel or cardamom, sometimes reserved for festive occasions. In Canada, Winnipeg-style rye bread does not actually contain much, if any, rye flour."
"practice to make leavened rye breads; sourdough was mostly used. Rye breads baked in hot springs are a popular item today, and are served for local consumption as well as for tourists. In general, stock fish (""harðfiskur"") was served as a bread substitute, eaten with butter on the side with almost every meal. Today, it is a popular snack that has found a new target group within the sports food market because of its high-protein and favourable amino acid content. Most types of breads available in other Western countries are now also available in Iceland, either baked in Iceland or"
"kinds of pastries and cookies. In contrast to southern Dutch cuisine, which tends to be soft and moist, the northeastern rye bread and pastries generally are of a hard texture, and the pasties are heavily spiced with ginger or succade or contain small bits of meat. Various kinds of ""Kruidkoek"" (such as ), ' and ' (small savory pancakes cooked in a waffle iron) are considered typical. Each of the provinces of Gelderland, Overijssel and Groningen has a long-standing rye bread tradition, but rye bread from Friesland became well known because of its taste. Notable characteristics of ""Fries roggebrood"" (Frisian"
"and as ""xawaash"" is employed in many Yemeni and Somali dishes. Hawaij includes aniseeds, fennel seeds, ginger, and cardamom. Yemeni cuisine is often prepared hot and spicy with the use of chili peppers, cumin, coriander seeds, turmeric, and other spices. Herbs such as fenugreek, mint, and cilantro are also used. Fenugreek is used as one of the main ingredients in the preparation of a paste or sauce called ""holba"" (also spelled ""hulba""). A popular spice used in breads (including ""kubane"" and ""sabayah"") is black cumin, which is also known by its Arabic name ""habasoda"" (""habbat as sowda""). ""Bint Al-Sahn"" (""sabayah"")"
"Poor households baked their own bread daily in small apartments. The bread consisted of thinner, multigrain breads, elongated ""sekaleipä"" mixed-cereal bread. Bread was made from all four of the cereals grown in Finland: wheat, rye, barley and oats, usually ground into various grades. Rye bread can be either light or dark in colour, depending on the type of flour mixture used, and it is typical for rye bread to include about 20% wheat flour. New trends and old traditions are bringing old-fashioned rye breads back to the shelves in shops. These rye breads are made entirely from rye flour and"
"the finished product. Rye bread is often eaten as an open-faced sandwich, buttered or spread with cheese. It is sometimes flavored with caraway, or with some onion. Traditional bread is baked on sweet flag leaves. Some varieties of Lithuanian bread contain whole seeds of rye and wheat; this type of bread is referred to as ""grūdėtoji"", i.e. ""seeded"" bread. The most commonly used vegetable in Lithuanian recipes is the potato; in its simplest forms, it is boiled, baked, or sauteed, often garnished with dill, but a tremendous variety of potato recipes exist. Potatoes were introduced into Lithuania in the late"
"– 300,000) add a unique flavor as well as heat. The chilli is also supposed to help preserve food, as well as adding flavour to relatively bland tropical staples like root vegetables. The seeds of Guinea pepper (Aframomum melegueta; also called grains of paradise or melagueta pepper), a plant indigenous to West Africa, are also widely used. This native spice tastes and looks somewhat like a peppercorn, but has cardamom and coriander seed flavor notes. The grains of paradise was once a prized commodity reaching Europe through North African middlemen, during the Middle Ages. Sumbala or soumbala is a flavouring"
"Pumpernickel Pumpernickel (; ) is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is often made today with a combination of rye flour and whole rye berries. At one time it was traditional peasant fare, but largely during the 20th century various forms became popular through delicatessens and supermarkets. Present-day European and North American pumpernickel differ in several characteristics, including the use of additional leaveners, and, in North America, coloring and flavoring agents, the addition of wheat flour, higher baking temperature, and a dramatically shortened baking time. The word stems from"
"(used as condiment). They also used horsemint (used as condiment), juniper berries, Lamb's-quarters leaves, locust flowers, locust pods, mesquite pods, mint (used as condiment), mulberries, pennyroyal (used as condiment), pigweed seeds (used for flatbread), pine inner bark (used as a sweetener), pinyon pine nuts, prickly pear fruit (dethorned and roasted), purslane leaves, raspberries, sage (used as condiment), screwbeans, sedge tubers, shepherd's purse leaves, strawberries, sunflower seeds, tumbleweed seeds (used for flatbread), vetch pods, walnuts, western white pine nuts, western yellow pine nuts, white evening primrose fruit, wild celery (used as condiment), wild onion (used as condiment), wild pea pods, wild"