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Showing 11–15 of 15 results
Paprika is a universal seasoning and a ubiquitous item in the spice cabinet. Paprika is a spice made from dried and ground red peppers. It is traditionally made from Capsicum annuum varietals in the Longum group, including chilli peppers. Paprika can have varying levels of heat, but the chilli peppers used for hot paprika tend to be milder and have thinner flesh than those used to produce chili powder. In India it is known as DeshiMirch.
Parsley is a hardy biennial herb of the carrot family which is also called parsley family Apiaceae. It isnative to Mediterranean lands. Parsley leaves were used by the ancient Greeks and Romans as a flavouring and garnish for foods. The leaves are used fresh or dried, their mildly aromatic flavour being popular with fish, meats, soups, sauces, and salads. Parsley is often the principal ingredient of bouquet garni and fineherbs.
Peri-peri is a cultivar of capsicum frutescens from the malagueta pepper. It was originally produced by Portuguese explorers in Portugal's former Southern African territories and then spread to other Portuguese domains.
It is a shrub with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers which is native to the Mediterranean region.In Hindi Rosemary is called as “Gulmehendi”. Some even call it “Daunee ka paudha".
Seasoning means to bring out or intensify the natural flavour of the food without changing it. It is usually added near the end of the cooking period.
