Curry-powder
71Cinnamomum aromaticum — Cassia from Koehler s Medicinal Plants (1887) Scientific classification Kingdom: Plantae …
72Cuisine of Malaysia — Malaysian cuisine reflects the multi racial aspects of Malaysia. Various ethnic groups in Malaysia have their dishes but many dishes in Malaysia are derived from multiple ethnic influences. Ingredientstaple foodsRice tends to be a staple food in… …
73Cumin — Geerah redirects here. For a unit of measurement, see girah. Not to be confused with curcumin. For Irish saints of this name, see Cumméne. Cumin Scientific classification …
74Chili pepper — For other uses, see Chili (disambiguation). A habanero chili pepper, one of the more piquant (hotter) chili peppers …
75Fenugreek — Scientific classification Kingdom: Plantae (unranked) …
76Chaunk — A chaunk (containing olive oil, fennel seeds, cumin seeds, fenugreek seeds, and slivered dried red chili peppers) being prepared in a saucepan Chaunk (Hindi: छौंक); sometimes spelled chhaunk, chounk, chonk, chhounk, or chhonk; also called …
77Oriya cuisine — This article is part of the series …
78Nutmeg — For other uses, see Nutmeg (disambiguation). Nutmeg Myristica fragrans Scientific classification Kingdom …
79Coriander — For other uses, see Coriander (disambiguation). Chinese parsley redirects here. This can also refer to the unrelated Heliotropium curassavicum. Coriander Scientific classification Kingdom …
80Spice mix — Spice mixes are blended spices or herbs. When a certain combination of herbs or spices is called for in many different recipes (or in one recipe that is used frequently), it is convenient to blend these ingredients beforehand. Blends such as… …
