Saffron
Saffron is an intensely aromatic spice, golden orange in colour, made from the dried stigmas of a species of crocus. Only a small amount of saffron is used to infuse aroma and impart a golden hue to dish.
Salmon
Salmon is a fish with flavourful, flaky flesh that ranges in colour from pale pink to red. The meat is moderately lean or somewhat oily, depending on the species.
Salsa
Salsa is the Spanish word for sauce and refers to a variety of different mixtures. Salsas can be fresh or cooked and can range from mild to very hot. Typical fresh salsas are made from tomatoes, peppe
Salt
Salt is a white crystaline, odourless, sharp-tasting substance, which is used as condiment and preserving agent. It is available in several forms.
Salted and smoked snuk
A type of fish that is generally salted and smoked.
Sambhar masala
A curry powder specially blended to make sambhar
Sambhar onions
Sambhar onions are small sized onions that are added whole to sambhar as well as to other preparations in South India.
Red chilli powder
Sankeshwari chillies are very spicy. Grown in Maharahstra they are mostly used in Kolhapuri cuisine.
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