no, spices are not a dried food they are used for seasoning food
There are many herbs and spices used in Egypt. Some of these include cumin, coriander, dill, chili pepper, as well as saffron.
Indian food is abundantly flavorful due to a wide variety of spices added to the dishes. Most people immediately think of curry when Indian food is mentioned but there are many others that are widely used as well. Some include dried red chili, turmeric, coriander and cumin.
Mulling spices are a mixture of dried fruit and spices used to flavor alcohol such as cider or wine. One can find mulling spices from a local grocery store or from Amazon.
The spices pilgrims used were cinnamon, ginger, nutmeg, and even pepper. They also used dried fruits for sauces.
All parts of the plant are edible. The fresh leaves and the dried seeds are commonly used in cooking.
Some basic spices used in Indian cooking are turmeric,cumin, black pepper, mustard ,dried chilies ,ginger , garlic etc. The sweet spices used are cardamom , nutmeg, poppy seeds etc.
Coriander is actually part of the parsley family. Its leaves (technically called cilantro) have a stronger, more distinctive flavor that can dominate a dish (as opposed to plain, or Italian parsley, that is more mild). For many, it's an acquired taste -- some people feel it tastes like soap. In addition, coriander seeds (really the mature, dried fruit) are used as a separate spice (tasting nothing like the leaves), generally ground and served in Middle Eastern dishes along with spices like Cumin.
Laserpicium, Cumin, Pepper, Salt, Parsley, Garlic, Coriander, Ginger just to name a few... KPL
Personally I wouldn't. Parsley works great with fish dishes where cilantro (or coriander) has a flavour best suited to dishes which contain spices, such as Indian and Mexican food. I have used coriander in sandwiches and burgers and it's awesome
laurel, caraway, thyme, garlic, opium, castor oil, coriander, mint, indigo, turmeric and many others.
Commonly used in a tomato pasta sauce are basil and oregano, and a small amount of paprika or coriander. (see the related link for other suggested spices)
Pepper, cardamon, nutmeg, coriander seed, turmeric, chili powder, cloves, mustard seed, nigella, fennel seed. The English use a wide range of spices both for their native cuisine and that which came from their former colonies.
Coriander is an herb that has two primary forms: leaves and fruit. The leaves are typically sold as an herb called cilantro in the United States and the fruit is typically sold as whole coriander seeds or ground coriander. The flavor of the leaves is very different than the flavor of the fruit and I would not recommend substituting one for the other. Cilantro is typically used in Mexican cuisine and Coriander is typically used in Indian cuisine. It is one of the ingredients in garam masala for example. If you can't find fresh cilantro, you could substitute parsley. The flavor would not be the same but it is a better choice than using ground coriander seeds.
Coriander is a common herb that is often used in many Indian, Middle Eastern, and Asian meals like curries and masalas. Coriander leaves are often used whole, whereas the seeds are used dried or ground. While it is an essential ingredient in most dishes, coriander powder is known to have various health benefits:● Improves Digestion● Lowers Cholesterol● Treats diabetes● Improves hair and skin quality● Fights infectionsThere are many health benefits of coriander powder, but it’s best to get organic coriander powder, it retains all its essential nutrients. The best brand I would recommend to get coriander powder is Organic Tattva; the flavours are so rich and fresh, you’ll enjoy every pinch of it.
Coriander is used extensively in various dishes. It enhances the flavour of curries, stir fries, snacks, breakfast - you name the dish, and coriander can be added in it. Apart from being a flavour enhancement ingredient, coriander seeds have various health benefits too. My family is a traditional Indian household that follows an ayurvedic approach for various ailments as they have fewer or no side-effects. We consume coriander seeds with some warm water if someone in the house has a stomach upset or suffers from indigestion. Coriander seeds are said to be rich in Vitamin C, which helps in curing cold and flu. I am very particular about the quality of the food we eat as I believe that if we eat right, we don’t have to worry about falling sick. Which is why, I recommend Organic Tattva’s Whole Coriander Seeds. They are organically grown, retaining all the essential nutrients.
Some popular spices used in traditional Indian food are pepper, cardamon, cumin, and coriander. Indian food is typically very flavorful, a couple of the more well known spice blend types are curry and garam masala.
bay leavesalum *coriander*cumin*cloves*fennel*dried hot peppers*mustard*peppercornsRoasted Fenugreek seeds powder also
Curry is an indian dish not a spice. Common spices used in Indian cooking include Asafoetida, Tej Patta, Carom Seeds,Cloves, Coriander Seeds, and Cinnamon.
India is not in the middle east,Its in South-Eastern Asia.Many different types of spices are used in Indian cooking,like chaat masala, Garam masala , Red chili powder(Laal Mirch) ,Tumeric(Haldi), Cumin seed(zeera), Ginger(Adrak), Mustard seed(Rai), Coriander(Dhania), mint(Podeena) and curry leaf(Curry Patta), Garlic(Lahssan), Crushed coriander powder(Pissa huwa Dhania), Elaichi ,Black pepper, both raw and ground, Called Kaali mirch.Many other spices are used,but these are the ones I know of so far.Hope that helped.
they catch a mouse, bite it a tiny bit injecting venom. Next they take it to there web where they cook the meal before preparing the mouse with oftenly used spices like coriander and cinnamon.
Curry Powder and Curry leaves are different Curry powder is a blend of various spices (Turmeric, red chilli, coriander seeds are the main spices and other spices are added as well) Curry leaves are used Fresh and are added to enhance flavor of any dish
It is used in food.
Among the many herbs and spices used by the Romans were: alecost, basil, bay leaves, , cardamom, caraway, cassia, cinnamon, cloves, coriander, cumin, dill, elecampane, garlic, horseradish, hyssop leaves, liquorice, mint, mustard, myrtle leaves, parsley, pepper, Rosemary, sage, silphium, and thyme. Some of the herbs and spices were imported from India and the Spice Islands in Indonesia and were very expensive and used only by the rich.