CuminCumin (ˈkjuːmɪn, ˈkʌmɪn; USalsoˈkuːmɪn) (Cuminum cyminum) is a flowering plant in the family Apiaceae, native to the Irano-Turanian Region. Its seeds – each one contained within a fruit, which is dried – are used in the cuisines of many cultures in both whole and ground form. Although cumin is used in traditional medicine, there is no high-quality evidence that it is safe or effective as a therapeutic agent. The term comes via Middle English and Old French from the Latin term cuminum.
Maritime Silk RoadThe Maritime Silk Road or Maritime Silk Route is the maritime section of the historic Silk Road that connected Southeast Asia, China, the Indian subcontinent, the Arabian peninsula, Somalia, Egypt and Europe. It began by the 2nd century BCE and flourished later on until the 15th century CE. The Maritime Silk Road was primarily established and operated by Austronesian sailors in Southeast Asia, Tamil merchants in India and Southeast Asia, and by Persian and Arab traders in the Arabian Sea and beyond.
Banana leafThe banana leaf is the leaf of the banana plant, which may produce up to 40 leaves in a growing cycle. The leaves have a wide range of applications because they are large, flexible, waterproof and decorative. They are used for cooking, wrapping, and food-serving in a wide range of cuisines in tropical and subtropical areas. They are used for decorative and symbolic purposes in numerous Hindu and Buddhist ceremonies. In traditional homebuilding in tropical areas, roofs and fences are made with dry banana-leaf thatch.
British cuisineBritish cuisine is the specific set of cooking traditions and practices associated with Great Britain, and includes the individual cuisines of England, Scotland and Wales. According to food writer Colin Spencer, historically, British cuisine meant "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it". International recognition of British cuisine was historically limited to the full breakfast and the Christmas dinner.
SquabIn culinary terminology, squab is an immature domestic pigeon, typically under four weeks old, or its meat. The meat is widely described as tasting like dark chicken. The term is probably of Scandinavian origin; the Swedish word skvabb means "loose, fat flesh". It formerly applied to all dove and pigeon species, such as the wood pigeon, the mourning dove, the extinct-in-the-wild socorro dove, and the now extinct passenger pigeon, and their meat. More recently, squab meat comes almost entirely from domesticated pigeons.
TsampaTsampa or Tsamba (; ) is a Tibetan and Himalayan staple foodstuff, it is also prominent in parts of northern Nepal. It is glutinous meal made from roasted flour, usually barley flour and sometimes also wheat flour and flour prepared from tree peony seeds. It is usually mixed with the Tibetan butter tea. It is also eaten in Turkestan and Mongolia, where it is known as zamba. As the flour has already been roasted Tsampa is quite simple to prepare and does not need to be cooked; indeed, it is known as a convenience food and often used by the Tibetans, Sherpas, nomads and other travellers.
IftarIftar (افطار) is the fast-breaking evening meal of Muslims in Ramadan at the time of adhan (call to prayer) of the Maghrib prayer. This is their second meal of the day; the daily fast during Ramadan begins immediately after the pre-dawn meal of suhur and continues during the daylight hours, ending with sunset with the evening meal of iftar. Iftar is one of the religious observances of Ramadan, and is often done as a community, with Muslim people gathering to break their fast together.
African cuisineAfrican cuisine is a staple of the continent's culture, and its history is entwined with the story of the native people of Africa. The foods that native Africans eat have been influenced by their religions, as well as by their climates and lifestyles. The first Africans to inhabit the continent were hunter-gatherers who ate what they could find in nature. As agriculture became more common in Africa, so did agriculture-based diets. Traditionally, the various cuisines of Africa use a combination of plant-and seed-based ingredients, without having food imported.
Burmese cuisineBurmese cuisine (မြန်မာ့အစားအစာ) encompasses the diverse regional culinary traditions of Myanmar, which have developed through longstanding agricultural practices, centuries of sociopolitical and economic change, and cross-cultural contact and trade with neighboring countries at the confluence of South Asia, Southeast Asia, and East Asia, including the modern-day nations of India, China, and Thailand. Burmese cuisine is typified by a wide-ranging array of dishes, including traditional Burmese curries, Burmese salads, and soups that are traditionally eaten with white rice.
FlatbreadA flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use.
