By Desis, for Desis and Everyone Else!!
What’s a Desi?
The term “desi” is a term that is commonly used by people from the Indian subcontinent to refer to themselves or other people (origin or ancestry) from the region.
The word “Desi” is derived from the Sanskrit word “desh,” which means “country” or “region” or “homeland”. (‘Sanskrit’ word ‘Desh’? What is Sanskrit?)
Did you ever wonder:
What is Indian culture like? Learn more!
Interesting facts about India you didn’t know about!
Explore Indian customs.
Traveling to India? You are in for a treat – Explore here!
Here are a few articles from this site – use the menu at the very top of this page to discover many more…
Desi people can come from countries such as India, Pakistan, Bangladesh, Nepal, Sri Lanka, Bhutan, and Maldives. The term can also be used to describe aspects of Indian origin culture, including food, clothing, music, and art.
Garam Masala
What is Masala?
The word “masala” comes from Hindi, and it typically refers to a mix of spices that can include cumin, coriander, turmeric, cinnamon, cardamom, and other spices.
Are there different styles of garam masala in Indian subcontinent? can you tell me about the general variations separated by the regions where it’s generally used?
Is Marsala the same as Masala?
No, Marsala and Masala are not the same thing. Masala refers to a blend of spices commonly used in South Asian cuisine, while Marsala is a fortified wine that is produced in the region of Marsala, in western Sicily, Italy.
Marsala wine is made from a blend of grapes, including the white grape varieties Grillo, Inzolia, and Catarratto, and the red grape variety Nero d’Avola. The wine is fortified with a neutral grape spirit and then aged in oak barrels, which gives it a rich, complex flavor.
Marsala wine has been produced in Sicily since the late 18th century, and it was popularized in the UK in the 19th century as a cooking wine. It is commonly used in Italian cuisine to flavor dishes such as chicken or veal Marsala, which typically includes Marsala wine, mushrooms, and garlic.
While the names Marsala and Masala may sound similar, they are not related in any way.
What is Garam Masala?
Masala is a term used in Indian cuisine to refer to a blend of ground spices used to flavor dishes.
Garam masala is a type of masala that is commonly used in Indian cuisine. “Garam” means “warm” or “hot” in Hindi, and “masala” means spice blend, so garam masala is a warm spice blend.
What are different types of this?
There are many variations of garam masala throughout the Indian subcontinent, and the blend of spices used can vary depending on the region and the cook. Generally speaking, garam masala will be different based on the regional cuisines. And they may not even refer to it as garam masala in some regional cuisines (though they do make dishes which use garam masala too – but traditionally speaking).
Check out all these Garam Masalas!
If that’s too many choices and you just want to try one – then try this.
Examples of Garam Masalas:
Punjabi garam masala:
This blend typically includes cinnamon, cloves, black peppercorns, cumin seeds, and coriander seeds. It is often used in Punjabi dishes such as chole and rajma.
Bengali garam masala:
This blend typically includes cinnamon, cardamom, cloves, and cumin seeds. It is often used in Bengali dishes such as fish curry and chicken curry.
Maharashtrian garam masala:
This blend typically includes cinnamon, coriander seeds, cumin seeds, and black peppercorns. It is often used in Maharashtrian dishes such as vangi bhaat (also a popular dish in Southern Karnataka) and matki usal.
Kashmiri garam masala:
This blend typically includes cinnamon, cardamom, cloves, black peppercorns, and fennel seeds. It is often used in Kashmiri dishes such as rogan josh and yakhni.
These are just a few examples of the many different variations of garam masala used throughout the Indian subcontinent. The exact blend of spices used can vary depending on the region and the cook, but garam masala generally adds warmth and depth of flavor to dishes.
What about the southern regions of India? Well, glad you asked – Read more about the Southern Spice Mixes.
What’s the Real Deal with Curry? It’s More Than Just a Single Dish!
Have you ever been asked, “Do you eat curry?” or “Is curry just one dish?” Let me clear things up—curry is not just one dish! Think of it like pasta: sure, spaghetti and ravioli are both “pasta,” but they’re wildly different. Curry is the same; it’s a blanket term for spiced dishes that can be made in countless ways depending on where you are.
Curry: A Whole World of Flavors
The term “curry” might make you think of a specific dish, but it actually refers to a wide array of spiced stews and gravies that vary by region and ingredients. Whether you’re in India, Thailand, or even Japan, curry takes on its own personality, shaped by local tastes and traditions.
Fun Fact: In India, you won’t find “curry powder” in a traditional kitchen. Each curry gets its own fresh spice mix!
The Word “Curry”: A Tasty Journey from Tamil to English
So, how did we end up calling all these dishes “curry”? It goes back to the Tamil word “kari”, which means sauce. The British picked up the term during their colonization of India, and it stuck—though the way we use “curry” today might surprise those ancient Tamils! Over time, “curry” became a catch-all phrase for any spiced dish that came from the Indian subcontinent and beyond.
Quick Video About Curry
Here’s a short video that takes a dive into curry’s origins and evolution. What do you think? Drop your thoughts below!
Curry Powder vs. Fresh Spices: What’s the Difference and Why It Matters?
You’ve probably seen curry powder on grocery store shelves, but did you know it’s a Western invention? That’s right! In India, fresh spices like turmeric, coriander, and black pepper are combined for each dish, giving every curry a unique flavor. Curry powder, on the other hand, was created by the British as a shortcut for recreating Indian flavors back home. While convenient, it lacks the freshness and complexity of the real deal.
Quick Tip: If you want to make a truly authentic curry, skip the pre-made powder and blend your own spices!
From India to Japan: How Curry Became a Global Sensation
Did you know that curry isn’t just a staple in India? It’s loved worldwide, from the fiery curries of Thailand to the thick, sweet Japanese curry. In Britain, chicken tikka masala became so popular that it’s now considered a British dish. Each country has its own take on curry, reflecting its history, culture, and local ingredients.
Curry | Ingredients & History
Spice it Up! The Essential Spices in Curries from Around the World
The beauty of curry is in its spices. In India, you’ll find blends of cumin, cardamom, and turmeric. Thai curries crank up the heat with galangal, lemongrass, and chili peppers, while Japanese curries are milder and often a bit sweet.
Did you know? The use of black pepper in curries predates chili peppers, which only arrived in India after being brought from the Americas.
How the British Helped Spread Curry (But Got the Recipe Wrong)
When the British left India, they took curry with them—well, sort of. To recreate the flavors they’d fallen in love with, they invented curry powder, a pre-made blend that became a staple in British kitchens. This shortcut resulted in dishes like chicken tikka masala, which is more British than Indian!
Is Curry a Superfood? The Health Perks You Didn’t Know About
Believe it or not, curry can be good for you! Ingredients like turmeric contain curcumin, known for its anti-inflammatory and antioxidant properties. These spices have been used in Indian cuisine for thousands of years—not just for flavor, but for their health benefits too.
The Secret Ingredients That Make Curries Unique
Each region adds its own twist to curry. In South Indian curries, you’ll find coconut milk lending a creamy, tropical touch, while North Indian curries often use yogurt or cream for richness. And don’t forget curry leaves, which add a unique fragrance to many dishes.
Curry is Everywhere! But How Do You Like Yours?
No matter how you prefer your curry—whether it’s a mild korma or a fiery vindaloo—there’s no denying that this dish has taken over the world. From India to Japan, curry has adapted to local tastes, becoming a global comfort food. So, what’s your favorite kind of curry?
Curry Everywhere!
Top 10 Things to Know About Curry
1. Busting the Curry Myth
Let’s get one thing straight: curry isn’t a single dish. It’s an umbrella term for a wide array of spiced stews from places like India, Thailand, and beyond. Fun fact? The word “curry” comes from the Tamil word “kari,” meaning “sauce.” How’s that for some spicy etymology?
2. Spice It Up: Fresh is Best!
Say goodbye to pre-made curry powders! In India, each curry has its own fresh spice blend, tailored to the dish. Meanwhile, the Western-style curry powder you find on store shelves? That’s a shortcut made by the British. Real curry? It’s all about those fresh spices.
3. Mild or Wild? Your Curry, Your Heat
Here’s a fun challenge—how spicy do you like your curry? From the mild sweetness of Japanese curry to the fiery heat of Indian vindaloo, you’ve got options. Thai curries bring a whole different level of spice with their fresh chili peppers. You pick the heat!
4. Curry Leaves: The Secret Flavor Booster
Native to India and Sri Lanka, curry leaves add a unique fragrance and depth of flavor that you won’t find anywhere else. These little green leaves are a game-changer in dishes like sambar or fish curry.
5. Curry: A Protein Party!
Whether you’re into chicken, goat, lamb, or seafood, curry can bring all your favorite proteins to life. And if you’re into plant-based eats, vegetarian and vegan curries are just as delicious and packed with flavor.
6. Creamy or Coconutty? You Decide!
When it comes to making curries rich and creamy, you’ve got options. In Thai curries, it’s all about that luscious coconut milk. In Indian curries, it’s often yogurt, cream, or even ground cashew or sesame. The choice is yours!
7. Japanese Comfort: Curry You Can Slurp
Did you know Japan has its own take on curry? It’s thicker, milder, and often served with rice or noodles. This cozy dish is a beloved comfort food and is worlds apart from the spicier Indian or Thai versions.
8. Global Fusion Fun: Curry’s Hybrid Dishes
Ever had chicken tikka masala? This dish is a prime example of how curry evolved beyond its roots. It’s a fusion of Indian flavors with British tastes—a delightful culinary mashup that’s now a global favorite!
9. Curry: A Spicy Superfood
Curry isn’t just tasty; it’s good for you too! Many curries feature turmeric, which contains curcumin—a powerful antioxidant and anti-inflammatory compound. Indian cuisine has known this for centuries, making curry a tasty and health-boosting dish.
10. Fun Fact: Curry Powder’s Colonial Past
The curry powder you see in Western stores? It’s a relic of the British colonial era. When British settlers returned home, they craved the flavors of India but needed a simple blend to bring the taste of curry into their kitchens. And thus, curry powder was born!
A Spicy Business!
British Colonialism and the Curry Connection: A Historical Glimpse
It’s impossible to talk about curry’s global journey without acknowledging the role of the British East India Company. Originally arriving as traders in the 17th century, the British gradually took control of large parts of India through a series of military conquests and strategic alliances. What started as commerce quickly turned into domination.
By the 19th century, the British Crown formally took over India, establishing the British Raj. This era brought significant changes—introducing new technologies and infrastructure—but at a heavy cost. The British exploited India’s resources, imposing heavy taxes and policies that led to famines and the collapse of local industries. This economic exploitation not only damaged India’s economy but also reshaped its culture, including the introduction of curry powder, a simplified version of India’s complex spice blends, created for British convenience.
While curry was embraced and altered by British tastes, it’s a stark reminder of how colonialism influenced not just politics and economy, but also the global spread of Indian cuisine.
FAQs
1. What is curry, exactly?
Curry is a term used to describe a variety of spiced dishes, usually stews or gravies, that originated in India and have spread worldwide. The term can refer to dishes with meat, vegetables, or legumes, flavored with a blend of spices and herbs.
2. Is curry powder the same as fresh spices?
Nope! Curry powder is a Western invention, often used as a shortcut. Authentic Indian curries use fresh spices that are blended uniquely for each dish, offering more complexity.
3. How spicy is curry?
Curry’s heat can vary a lot. Indian curries can range from mild to fiery, while Thai curries tend to be hotter due to the use of fresh chili peppers. Japanese curries are typically mild and sweet.
4. What are the health benefits of curry?
Many curries contain turmeric, which has anti-inflammatory properties. Some ingredients in curry, like garlic and ginger, also have potential health benefits.
5. Where did curry come from?
Curry originated in South India over 4,000 years ago. The British helped spread curry across the globe during their colonization of India, bringing the dish back to Europe.
6. What is the difference between Indian and Thai curries?
Indian curries typically use yogurt, cream, or ghee as a base and are heavily spiced. Thai curries often use coconut milk and fresh herbs like lemongrass and galangal, giving them a lighter, fresher flavor.
What is Jaggery?
What is Jaggery?
Jaggery is a traditional non-centrifugal cane sugar consumed in many parts of the world, especially in South Asia and Africa.
What is Jaggery made of?
Generally, it is made from sugarcane juice that is boiled down and then left to cool and solidify. Jaggery can also be made from date palm sap or coconut sap. The juice is boiled down to make a thick, dark, sticky sweetener.
Jaggery is traditional unrefined Sugar made from either Sugarcane juice. It is also made from Palm or Coconut sap.
Palm sugar – Wikipedia
Coconut sugar – Wikipedia
What is jaggery used for?
Jaggery is often used as a substitute for sugar in cooking and baking, and is also commonly consumed on its own as a sweet treat.
Jaggery – Wikipedia
In South Asian and Southeast Asian cuisine, jaggery is commonly used as a sweetener in desserts and drinks, such as laddoos, chutneys, and tea. Jaggery can also be used as a flavoring agent in savory dishes such as curries.
How does jaggery taste?
Jaggery has a distinct earthy flavor that is often described as caramel-like or molasses-like. The taste and color of jaggery can vary depending on the type of sap used and the processing methods.
Is jaggery healthy?
Jaggery is often considered to be a healthier alternative to regular sugar because it is unrefined, contains more nutrients than processed sugar and has a lower glycemic index.
Jaggery is rich in iron, potassium, and other minerals, and is also a good source of antioxidants. However, like all sweeteners, jaggery should be consumed in moderation as it is still a source of calories.
What are the benefits of using jaggery?
Boosting immunity: Jaggery contains antioxidants that can help boost the immune system and protect against diseases.
Improving digestion: Jaggery is believed to aid digestion and can help alleviate digestive issues such as constipation and indigestion.
Providing energy: Jaggery is a source of carbohydrates, which can provide a quick source of energy.
Promoting skin health: Jaggery contains minerals and antioxidants that can help improve skin health.
How does jaggery compare to other sweeteners?
Normal or regular sugar: Regular sugar is highly refined and processed, and has had all of its nutrients removed. It is a source of empty calories and has been linked to a number of health issues such as obesity and diabetes.
Brown sugar: Brown sugar is regular sugar that has had molasses added back in, giving it a slightly darker color and a more complex flavor. It is still a source of empty calories and should be consumed in moderation.
Molasses: Molasses is a byproduct of the sugar refining process and is a rich source of minerals such as iron, calcium, and potassium. It has a strong, slightly bitter flavor and is commonly used in baking and cooking.
Did you know Rum is made from molasses? Rum production was a huge industry when sugarcane cultivation exploded under exploitative colonial rule across the world.
See below about The Rum Rebellion in Australia & The Bengal Rum Connection
The Rum Rebellion: Down Under and the Bengal
Jaggery: As mentioned earlier, jaggery is unrefined and contains more nutrients than processed sugar. It has a distinct earthy flavor and is commonly used in South Asian and Southeast Asian cuisine.
What are the pros and cons of these sweeteners?
Regular sugar and brown sugar are widely available and convenient to use, but are highly processed and offer little nutritional value.
Molasses is a good source of minerals, but has a strong flavor that may not be to everyone’s liking.
Jaggery is unrefined and contains more nutrients than processed sugar, but may not be as widely available and may have a distinct flavor that some people may not enjoy.
Read more here and here
Which countries still use jaggery?
Jaggery is still widely used in several countries in South Asia and Southeast Asia, as well as in parts of Africa and Latin America.
What is jaggery called in different places?
here are the names of jaggery in different countries and their local scripts:
India:
Hindi: गुड़ (gud)
Tamil: வெல்லம் (vellam)
Bengali: গুড় (gud)
Telugu: బెల్లం (bellam)
Marathi: गुळ (gul)
Sri Lanka:
Sinhala: කැකු (kekulu)
Tamil: பனை வெல்லம் (panai vellam)
Nepal:
Nepali: गुड (gud)
Bangladesh:
Bengali: গুড় (gud)
Pakistan:
Urdu: گُڑ (gur)
Thailand:
Thai: น้ำตาลปี๊บ (namtan pib)
Myanmar:
Burmese: သကြားပြောက် (thagyitpaung)
Shan: ၵိုၼ်းႁူးလီၵ်း (khuu hsue li)
Malaysia:
Malay: gula melaka
Mauritius:
Creole: gato frin
Mexico:
Spanish: piloncillo
Nigeria:
Hausa: ﮏﯿﺮﺠﻴﺎ (Gurjiya)
Igbo: ᱪᱤᱠᱤᱢᱤ ᱦᱩᱳᱰ (Mmanya ocha)
Ethiopia:
Amharic: መጭጭት (Metch)
Sudan:
Arabic: جر (Gur)
South Africa:
Zulu: Gula
Xhosa: Nkululo
Kenya:
Kikuyu: ᎙ᏚᎧ (Mbuti)
Kiswahili: mavuno
Tanzania:
Swahili script: Mchicha
Madagascar:
Malagasy: Rônono
What do they make with it?
Here are some (just to get an idea) dishes made in different countries using jaggery.
India:
Laddoo: A popular Indian sweet made from flour, ghee, and jaggery, often flavored with nuts and spices.
Chutney: A condiment made from jaggery, tamarind, and spices, often served with savory dishes such as samosas and pakoras.
Payasam: A sweet milk-based pudding made with jaggery, rice, and nuts.
Sri Lanka:
Wattalapam: A traditional Sri Lankan dessert made with coconut milk, jaggery, and spices such as cinnamon and cardamom.
Kithul Treacle: A sweet syrup made from the sap of the kithul palm, similar to jaggery in taste and texture.
Bangladesh:
Pitha: A type of sweet or savory cake made with rice flour and jaggery, often filled with coconut, sesame, or other ingredients.
Rosogolla: A popular Bengali sweet made from chhena (cottage cheese) and jaggery syrup.
Nepal:
Chaku: A traditional Nepali sweet made from boiled sugarcane juice and jaggery, often served as a winter treat.
Sel Roti: A sweet, ring-shaped bread made from rice flour, jaggery, and spices such as cardamom and cinnamon.
Indonesia:
Gula Jawa: A type of jaggery made from coconut sap, commonly used in traditional Indonesian desserts such as kolak and es cendol.
Sate Madura: A traditional Indonesian dish made with skewered chicken or beef marinated in a sauce made from gula jawa, peanut butter, and other ingredients.
Thailand:
Khao Tom Mad: A traditional Thai dessert made from sticky rice, banana, and jaggery, wrapped in banana leaves and steamed.
Bua Loi: A sweet Thai dessert made from glutinous rice flour balls, served in a sweet coconut milk soup with jaggery.
Myanmar:
Mont Lone Yay Paw: A Burmese dessert made from mung bean paste, coconut, and jaggery, wrapped in banana leaves and steamed.
Htamein Hin: A traditional Burmese dessert made from glutinous rice flour and jaggery, served with coconut cream and sesame seeds.
Malaysia:
Onde-onde: A popular Malaysian snack made from glutinous rice flour balls filled with palm sugar (gula melaka), rolled in grated coconut.
Kuih Kosui: A traditional Malaysian dessert made from rice flour, palm sugar, and pandan leaves, steamed and served with grated coconut.
Mauritius:
Gateau Patate: A Mauritian sweet potato cake made with mashed sweet potatoes, coconut, jaggery, and spices such as nutmeg and cinnamon.
Rougaille: A Mauritian dish made from tomato sauce, garlic, onion, and jaggery, served with rice or bread.
Mexico:
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Atole: A traditional Mexican hot beverage made from masa (corn flour), water or milk, jaggery, and cinnamon, often served for breakfast or as a dessert.
Cajeta: A Mexican caramel-like sauce made from goat’s milk and jaggery, often used as a topping for desserts such as ice cream and pancakes.
Nigeria:
Gurjiya: a traditional sweet snack made with jaggery, coconut, and spices.
Pounded Yam with Mmanya Ocha: a dish made with pounded yam (a starchy vegetable) and a sauce made with jaggery, onions, and spices.
Ethiopia:
Dabo Kolo: a crunchy snack made with wheat flour, jaggery, and spices.
Genfo: a porridge made with barley flour, jaggery, and milk.
Sudan:
Ful Medames: a breakfast dish made with fava beans, garlic, and jaggery.
Mafroukeh: a sweet dessert made with jaggery, semolina, and nuts.
South Africa:
Koeksisters: a sweet pastry made with jaggery, cinnamon, and syrup.
Chakalaka: a spicy vegetable relish made with jaggery, onions, and tomatoes.
Kenya:
Muthokoi: a traditional dish made with boiled corn and beans, flavored with jaggery and coconut.
Mahamri: a sweet fried bread made with jaggery and coconut milk.
Tanzania:
Zanzibar Mix: a street food made with jaggery, plantains, and spices.
Mkate Wa Mofa: a sweet bread made with jaggery, coconut, and cardamom.
How and when did Indians start using Jaggery?
The usage of jaggery in India can be traced back to ancient times, as it is mentioned in Ayurvedic texts dating back to 800 BCE.
Jaggery was widely used as a sweetener and as a traditional medicine in various parts of India.
In India, jaggery is known by various names depending on the region and language. See above for a list of different names it’s known as.
What is the history of sugar as we know it now?
Ancient Times:
Historians believe that the use of sugar cane dates back to ancient times in India, where it was used as a medicine and a sweetener. In China, people used a type of crystallized honey called rock candy as a sweetener, and in Persia, people used a type of candy made from boiled sugar and fruit juice. The ancient Greeks and Romans also used honey as a sweetener.
Middle Ages:
During the Middle Ages, sugar was a rare and expensive luxury that was only available to the wealthy.
Arab traders brought sugar cane to the Middle East, where it was cultivated and refined into sugar.
Sugar was also introduced to Europe by Arab traders and was used to sweeten desserts and other foods.
16th-18th Centuries:
In the 16th century, European colonial powers began establishing sugar plantations in the Americas, using enslaved Africans to work the fields. The production of sugar increased dramatically during this time, and sugar became more affordable and widely available.
In the 18th century, the process of refining sugar was improved, leading to the production of white crystalline sugar.
19th-20th Centuries:
In the 19th century, sugar production expanded to other parts of the world, including Asia and Africa. The development of the sugar beet in Europe also led to increased sugar production.
By the 20th century, sugar had become a ubiquitous ingredient in processed foods and beverages, and the consumption of sugar had increased dramatically.
The history of sugar is characterized by the spread of sugar production and consumption across the world, from its origins in ancient India to its widespread use in modern times.
Different cultures and regions have used various types of sweeteners throughout history, including honey, cane juice, and fruit juice.
The modern form of crystalline white sugar was developed in the 18th century, and its production and consumption have increased dramatically over the past two centuries.
Where did sugarcane come from?
Sugarcane is believed to have originated in New Guinea and then spread to Southeast Asia and the Indian subcontinent. It was cultivated in India around 325 BC and by the 4th century AD, the process of refining sugar from sugarcane was developed in India.
The Indians were the first to crystallize sugar and produce it in a form that is recognizable today.
Sugarcane cultivation and processing methods were further developed in India, with the first mention of sugar production in Sanskrit texts dating back to the 5th century BCE.
The methods of cultivating and processing sugarcane were refined and improved over time, and by the 8th century CE, sugar was being produced on a large scale in India.
In fact, the Indian subcontinent remained one of the major centers of sugar production for centuries, until the development of European sugar beet farming and refining technology in the 18th and 19th centuries.
What types of sugar are in use today
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There are several types of sugar available today, each with its own unique characteristics and uses. Here are some common types of sugar:
Granulated Sugar: This is the most commonly used sugar in baking and cooking. It is a fine, white sugar made from sugarcane or sugar beets and has a neutral taste.
Confectioners’ Sugar (Powdered Sugar): This is a finely ground sugar that has been mixed with a small amount of cornstarch to prevent clumping. It is often used in frostings, glazes, and dustings because of its fine texture.
Brown Sugar: This is a moist, granulated sugar that contains molasses. It comes in both light and dark varieties and has a distinctive caramel-like flavor. It is commonly used in baking, as well as in marinades and barbecue sauces.
Turbinado Sugar: This is a partially refined sugar that has a light tan color and a slight molasses flavor. It is often used as a topping for baked goods or in coffee and tea.
Muscovado Sugar: This is a dark, unrefined sugar that has a strong molasses flavor and a moist texture. It is commonly used in baking, especially in recipes that call for a rich, caramel-like flavor.
Demerara Sugar: This is a light brown, partially refined sugar that has a coarse texture and a subtle molasses flavor. It is often used in beverages, such as coffee and tea, and as a topping for oatmeal or yogurt.
Caster Sugar (Superfine Sugar): This is a finely ground sugar that dissolves quickly and is commonly used in baking and cocktails.
Panela: This is an unrefined sugar that is popular in Latin America. It is made by boiling sugarcane juice until it thickens and hardens into small cones or blocks. Panela has a deep, molasses-like flavor and is used in a variety of dishes, including desserts and savory dishes.
Molasses: This is a byproduct of the sugar refining process and is commonly used as a sweetener and flavoring agent. It has a strong, slightly bitter flavor and is often used in baking, as well as in marinades and sauces.
Coconut Sugar: This is a natural sweetener made from the sap of coconut palms. It has a caramel-like flavor and is commonly used as a replacement for brown sugar in baking and cooking.
Palm Sugar: This is a natural sweetener made from the sap of various types of palm trees. It is commonly used in Southeast Asian cuisine and has a complex, earthy flavor. Palm sugar comes in a variety of forms, including blocks, granules, and syrups.
What are examples of sweeteners similar to sugar?
Honey: This is a sweet, viscous liquid produced by bees from the nectar of flowers. Honey has a distinct floral flavor and is used in a variety of sweet and savory dishes.
Maple Syrup: This is a sweet syrup made from the sap of maple trees. It has a distinctive sweet, smoky flavor and is commonly used as a topping for pancakes and waffles.
Agave Nectar: This is a natural sweetener made from the sap of the agave plant. It has a mild, honey-like flavor and is often used as a replacement for sugar in baking and cooking.
How did sugarcane spread?
The spread of sugarcane cultivation and sugar production can be traced to the Arab world, where it was introduced during the 7th century. The Arabs were instrumental in spreading the cultivation of sugarcane throughout the Mediterranean region and North Africa. During the Crusades, sugar became more widely known in Europe, and by the 13th century, it was being grown in Cyprus, Sicily, and southern Spain.
Top Image Source
The term Desi can refer to people of Indian subcontinent origin or ancestry, or it can refer to the cultural practices and products of the region.
Desi food, will include dishes such as biryani, Pongal, samosas, Dosa, Idli, Parantha, Chawal and dal, while Desi fashion may feature traditional clothing styles like sarees, salwar kameez, Dhoti, and kurta pajama.
Desi music may include traditional folk music (dozens of styles), classical music (also several distinct schools), traditional dance (several traditional and ancient styles) and popular movie or music genres like Bollywood, Tollywood, Kollywood, Mollywood (all different regional language film industry names – a play on the word Hollywood).
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