The spicing agent,flavouring and aromatic spices we're discussed in detail in the previous article.
Souring Agent Used In Indian Cooking
Ayurveda defined the six taste in Indian Cooking:
Sour,salty,sweet,bitter,hot,spicy little bit.
Type of souring Agent:::
*Vinegar
*Tomato
*Curd
*Tamarind
*Lemon
*Kokum
*Mango
*Pomegranate Seed
*Gamboge
*Kachri
*Organic Salts
Colouring Agents Used In Indian Cooking
When we talk about colouring Agents in Indian Cooking,we do not refer to artificial colours added to food.The spices and herbs tthat are used in Indian Cooking impart a natural colour to the curries and make them appetizing.
*Saffron
*Turmeric
*Red chilli powder
*Red chilli paste
*Green paste
*Tomato
*Boiled onion paste
*Fried onion
Thickening Agent Used In Indian Cooking
Onion paste
Nut paste
Seed paste
Masala paste
Tenderizing Agents Used In Indian Cooking
Curd
Lime
Kachri
Vinegar
Tamarind
Fruits:::
Raw papaya
Raw pineapple
Raw figs
Flavouring And Aromatic Agents Used in Indian Cooking
Flowers as flavouring agent
Rose petals
Mogra
Screw pine
Spicing Agent Used in Indian Cooking::
Flavouring Agent::
Ajowan•bay leaves•cloves•coriander seed•cumin seed• fenugreek seed •kokum• nigella seed• poppy seed• turmeric• celery seed •stone flower
Spicing Agent:::
Chillies •cubeb pepper• mustard seed• black pepper •white papper •Ginger powder Chana masala •kebab masala• Baffat masala Rasam masala
Aromatic Agent:::
All spices Aniseed--•Saunf •saffron• star anise• whole masala• curry leaf •Potli masala •kewra •Rose water •Soola masala •Dum ka masala• Rose petala
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