...r its appearance in Southeast Asia cuisine but also common in recipes from medieval [[Europe]]. Though it resembles [[ginger root|ginger]] in appearance, it ta
[[Category:Thai cuisine]]
2 KB (355 words) - 07:51, 15 October 2007
...'''Malobathrum''' or '''Malabar leaf''', is the name used in classical and medieval texts for the leaf of the plant ''Cinnamomum tamala'' (sometimes given as '
...used extensively in the cuisines of [[India]] (particularly in the Moghul cuisine of North India). They are often erroneously labeled as "Indian [[Bay leaf|b
3 KB (464 words) - 15:22, 22 October 2007
{{cuisine}}
...ion. Spices were among the most valuable items of trade in the ancient and medieval world. The culinary use of spices originated in the [[India]]n Sub continen
11 KB (1,535 words) - 05:12, 2 October 2007
...[[Latin America]]n, [[China|Chinese]], [[Africa]]n and [[Southeast Asia]]n cuisine.
Coriander leaves were formerly common in [[European cuisine]] but nearly disappeared before the modern period. Today Europeans usually
11 KB (1,697 words) - 04:50, 3 October 2007
...[[Latin America]]n, [[China|Chinese]], [[Africa]]n and [[Southeast Asia]]n cuisine.
Coriander leaves were formerly common in [[European cuisine]] but nearly disappeared before the modern period. Today Europeans usually
11 KB (1,697 words) - 04:56, 4 June 2010
...[[Latin America]]n, [[China|Chinese]], [[Africa]]n and [[Southeast Asia]]n cuisine.
Coriander leaves were formerly common in [[European cuisine]] but nearly disappeared before the modern period. Today Europeans usually
12 KB (1,903 words) - 14:20, 5 August 2009
In [[Indian cuisine]], nutmeg powder is used almost exclusively in sweet dishes. It is known as
In [[Middle Eastern cuisine]], nutmeg powder is often used as a spice for savoury dishes. In [[Arabic]]
15 KB (2,278 words) - 04:29, 14 September 2007
...Arabs for medicinal purpose. Cubeb was introduced to [[Arab cuisine|Arabic cuisine]] around 10th century.<ref name="Hal_1">{{Harv|Hal|2002|p=32}}</ref> ''[[Th
...iddle Age. It was ground as a [[seasoning]] for meat, or used in sauces. A medieval recipe includes cubeb in making "sauce sarcenes", which consists of [[almon
25 KB (3,723 words) - 03:49, 13 September 2007
...Roger Pinder, CRC Press, p.66 </ref> southern [[France]],<ref name=Kibler> Medieval France: an encyclopedia, William Westcott Kibler, Routledge Taylor & Franci
...rank an expensive pearl with a cup of wine. <ref name = farlang/>. Another medieval application was the use of snake-stones (banded [[Agate]] resembling the fi
59 KB (8,759 words) - 05:29, 20 September 2007