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Mexican Essential Spice Kit

Mexican Essential Spice Kit

some some authentic south-of-the-border spice to your cooking. Whether
you’re preparing simple tacos or more complex favorites like mole,
these are the essential spices of Mexican cuisine you need to have in
the pantry.

Includes eight tins: Achiote Seed (2.5 oz), Epazote (.85 oz),
Canella (.40 oz), Chipotle Chili Flakes (1.4 oz), Ancho Chili Powder (2
oz), Mexican Blast (.80 oz), Fajita Seasoning (2.5 oz.) and Adobo (4.0
oz). Product of USA/Mexico/Sri Lanka.

Galėtų kas nors padėti išversti. Suprantu tik kad yra cinamono lazdelės, aštriųjų pipirų pudra (milteliai) ir pipirų fliakai :)…


Rodyk draugams

Comments Komentavo 6 »

Spice It Up with Asian Fusion

- After decades of being satisfied with mild foods, American consumers
are now craving bold flavors that pack a punch - hot and spicy, sweet
and heat, and other interesting combinations.

Food experts say
that Americans have become more diverse and are now better-traveled.
Our food choices reflect this new lifestyle.

One of the biggest
trends is the fusion of Asian and Western cuisine. Asian foods are now
a permanent part of the Western diet in restaurants, and home cooking.
Because people are making Asian foods part of their routine
home-cooking diet, supermarkets now devote large areas of valuable
shelf space to Asian foods. The range of products available is ever

Asian Fusion cuisine presents these flavors in forms
and variations designed for even greater appeal to contemporary
American tastes.


Experts say it's just the beginning of a
really big boom over the next decade. Currently we've only explored a
small portion of Asian recipes. Many more exciting recipes are yet to
be discovered. One sensational find is this Hazelnut Asian Lettuce
Wraps recipe. Packed with exciting flavors and an unexpected crunch,
they are sure to please your palate. Here is the recipe:

Hazelnut Asian Lettuce Wrap

Prep time: 15 minutes

Cooking time: 10 minutes

Makes: 6 servings


1 tablespoon vegetable oil

1 1/4 pound turkey, ground

2 teaspoons garlic, fresh, minced

1/3 cup orange juice

1/3 cup Hoisen sauce

1 1/2 tablespoons soy sauce

1 tablespoon ginger, fresh, minced

1 tablespoon rice wine or white vinegar

1 cup hazelnuts, toasted, skin removed, coarsely chopped, divided

4 cups (8 ounces) coleslaw mix, cabbage and carrot blend

1/2 cup green onions, thinly sliced

1/4 cup cilantro leaves, packed

2 heads romaine leaves, washed, trimmed

Heat oil in large frying pan over medium high heat. Add turkey and
garlic and sauté for 8 to 10 minutes until cooked. Drain and set aside.

orange juice, hoisen sauce, soy sauce, ginger, vinegar and 1/3 cup
hazelnuts in blender or food processor for 10 seconds, until blended.

sauce over turkey and add coleslaw, green onions, cilantro and
remaining hazelnuts. Mix until blended.  Spoon on romaine leaves and

Nutritional Analysis per Serving: Calories 350 (55
percent Calories from Fat), 23g Protein, 18g Carbohydrate, 4g Fiber,
22g Fat, 3g Sat. Fat, 0g Trans Fat, 55mg Cholesterol, 880mg Sodium.

For more recipes, visit

Courtesy of ARA Content

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Comments Komentavo 12 »

Following are some of the Spices used in Indian Cooking.
Curry Leaf
Curry leaves (Chalcas koenigii)

 They are used as a seasoning in Indian Cooking. The currey leaves lose their delicate fragrance when dried, you should try to obtain them fresh, don't waste your time with the dried stuff!

Indian Name: Kari patta, Kareapela, Karuveppilai, Karuvepila, Katneem, Bursunga, Bowala, Karepeku, Karivepaku, Girinimba, Suravi

Red Chilly

Chilly (Powder/fresh/dried)

Now a basic Indian spice, used mainly for its pungent and fiery taste, one may use fresh green or red chilies instead.

Indian Name: Lal mirch, Hari mirch, Morich, Lanka, Lal marcha, mulagu, Marichiphala Ujjvala, Mirapakaya


Cardamom Pods (eliachi)

Used to flavor curries, masala chai and certain vegetables and Indian desserts and is one of the spices in Garam masala. Used for its strong but very pleasing flavor.

Indian Name: Eliachi, Choti elaichi, Yellakai, Elathari, Elakkaai, Yalukalu, Ellakai


Cinnamon (Cinnamomum verum)

Used for its sweet and pleasing flavor. It is the bark of the cinnamon tree and one of the spices in Garam masala. It is normally used to flavor curries, masala chai and certain vegetables and Indian desserts.

Indian Name: Dalchini, Erikkoloam, Dalochini, Durusita, Twak, Illavangam, Lavanga pattai, Lavangamu


Clove (Eugenia caryophyllata)

Used for its pleasing flavor. and is one of the spices in Garam masala. It easily loses its flavor and is used to flavor curries, masala chai and certain vegetables. Indian Name: Laung,Lavang, Lavanga, Labango, Grampu, Krambu, Shriisanjnan, Lavangalu

Black Pepper

Black Pepper (Kala Mirchi)

Black pepper are used in Indian cuisine at all stages of the cooking process and as a table condiment.

Indian Name: Kala mirchi, Gulki, Menasu, Kuru mulagu, Marichan, Vella, Krishnan, Krishnadi, Savyamu, Miriyalu


Ginger (Rhizoma Zingiberis)

A basic but not essential Indian spice, used for its warming properties and wonderful aroma and taste.

Indian Name: Adrak, Sonth, Alla, Inchi, Ada, Adraka, Shringaveran, Sringaaran, Allam, Ingee


Tamarind (Pulpa Tamarindorum)

The Juice of dry Tamarind are adequate to add a touch of sourness in the curry. It is extensively used in south indian cuisine and is normally used as a replacement for tomatoes.

Indian Name: Imli, Amla, Huli, Hunise mara, Puli, Imbli, Tintiri, Tintiddii


Fenugreek (Semen Foenugraeci)

This is a basic but not essential Indian spice which is actually a lentil and is used for its strong, bitter taste. After turmeric it has the most medically useful item in the Indian kitchen. If it is burnt it gets very bitter and should be thrown away.

Indian Name: Methi (seeds), Kasoori methi, Sag methi (leaves), Mente, Methri, Vendayam, Mentikura, Mentula


                Guide to Indian Cooking



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Comments Komentavo 39 »


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