Create accountLogin

Recent searches

No recent searches

Search options

Not available on lingo.lol.
lingo.lol is one of the many independent Mastodon servers you can use to participate in the fediverse.
A place for linguists, philologists, and other lovers of languages.

Administered by:

Server stats:

62
active users

lingo.lol: AboutProfiles directoryPrivacy policy

Mastodon: AboutGet the appKeyboard shortcutsView source codev4.3.8

#spices

1 post1 participant0 posts today
Public *
Ganga

To the rest of India Dhana Jiru is just cumin and coriander seeds ground together. But to the Parsi community it is a very different beast.

"“Many people think that the dhana jiru is just dhaniya and jeera powder, but the Parsi dhana jiru is made up of around 15-20 different spices, including elaichi, star anise, tezpatta, chillies, pepper balls, cloves…you name it, it’s got it. Dhansak and dhana jiru are a little similar, the former has maybe 3 to 4 less ingredients. The Parsi sambar mix has a mix of spices such as mustard and methi, and they’re mixed in mustard oil, so it’s a slightly wettish-powder. Another one is the curry masala, which has around 4 to 5 ingredients, including white sesame seeds, jeera, and khus khus,” says Shelley."

#MyBombayKitchen uses 17 different spices for dhana jiru. I came here to say that, but found this article (that I quoted) which expresses it better.

parsikhabar.net/food/delhi-wom

Toasted spices waiting to be ground into Dhana Jiru
#food#ParsiFood#IndianFood
Replied in thread
Public *
DB Schwein

@siderea

Whole fresh leaf is going to stay whole, so significantly more is needed for the same transmission of thyminess, but it's also stronger.
Dried leaf will break up and dissolve similarly to pre-ground, it'll just take a touch longer.

So for me it's 2x fresh, and the same amount of dried.
~Season to taste~ 😁

#Cooking
#Spices

Public *
mk30

Do you know where nutmeg comes from? It comes from the tropical tree myristica fragrans, native to the malucca islands of Indonesia.

Pic 1: unripe fruit hanging on the nutmeg tree
Pic 2: closeup of leaves
Pic 3: when the fruit is ripe and ready for harvest, it cracks open
Pic 4: inside the fruit. The red part is mace, and nutmeg is the spice that gets shaved off the brown pit under the mace.

As far as I know, the fruit isn't used, but if you know of a use for it, lmk 😊

Unripe nutmeg fruit hanging on the tree. They look like unripe apricots.
Closeup on nutmeg leaves
Cracked fruit means it's ready to harvest. You can see the red mace inside.
Opened ripe fruit showing the red mace and brown nutmeg pot underneath.
#fruit#trees#spices
Public
Sisyphus with a Hat

Best eating pumpkin in the world (in my opinion). Roasting some for Xmass dinner - spiced with ginger, salt, mace, star anise, cinnamon, cloves, cumin, and jaggery.

Oh, the variety can be called a Boer pumpkin, Flat Boer, or white stacker, depending where you get the seeds. Grew this one from seed, and a friend then looked after it on his acreage. It is a spreader!

Photo shows a white, flat pumpkin, about 45 cm in diameter, cut open. The flesh is deep orange, a real Dutch orange. The rind is very thin. It is placed on a well used wooden cutting board.
#pumpkin#vegetables#goodfood
Public
Ganga

Cookbook browsing today....

I have a special story about #Spice by #ChristineManfield, a celebrated Australian chef, author and now tour guide to India. She has worked as a chef in India and SE Asia and fell in love with the food. This book has 80 pages of spice powders, sauces and other spicy condiments, even before the recipes start.

Anyway, my story. I shifted to Sydney in early 2000's and would often spend time at Jones the Grocer (I think it was) in Woollahra. A fabulous cafe and providore. You could stock up on your goodies, have a meal, drink coffee and browse the cookbooks on the long communal table. Spice was one of those books. Every time I came, I would grab this one and browse some more.

Eventually I bought a copy myself.

Time went on, I bought another of her books, a few years passed, and one day I was looking at Christine's pic in one of the books and thought "I know her".

I found an email address for her, currently running a restaurant in London, and we made contact. Yes, I did know her!

We shared a house in inner suburban Adelaide when we were in our 20's. There were 4 of us in that house, all studying and it was a lot of fun. A great time. Christine used to cook for us a lot. We stayed in touch for a while but eventually she went on to do other things (not teaching!).

Meanwhile she had run very successful restaurants in Robe, Sydney and London, and had worked in top places in SE Asia and India.

I met up with her again in the last days of her final restaurant in Sydney, just as she was "retiring". It was a fun catchup. My family was there, and the food was amazing (of course).

She now does pop-ups, guest cheffing, and runs foodie tours to India.

The cover is muted beige and brown with a pic of cinnamon sticks upright in a glass. Text is in cinnamon-brown and black.
#CookbookBrowsing#Cookbooks#AustralianAuthor
ExploreLive feeds
About