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Saffron
As Indian cuisine spices go, saffron is
one that isn’t relatively common, but is
clearly a necessity for certain dishes. Its
earthy and bitter flavor requires careful
operation, and too much can ruin a dish
veritably fluently. When added in the
right proportions, it adds a distinct kick
to all feathers of dishes from biryani to
rice pudding.
2) Turmeric
An antiseptic rhizome analogous to
gusto in appearance, Turmeric is
generally base up, giving a rich
unheroic coloring and veritably fiery
flavor to all manner of foods. It’s
presumably one of the most
common
Indian spices out there. Care should
be given when handling turmeric, as
it stains fabrics, skin and previous
shells fluently.
3) Black pepper
MADE BY:-
RISHABH CHAUHAN