Results for "pickles"
10 spices found.
🇷🇺 Russia and 4 moreTarragon
A slender perennial herb with anise-scented leaves, prized in French and Middle Eastern cooking.Leaf · Anise and liquorice · Sweet and mellow
🇮🇳 IndiaKairकैर
The spicy pink berry and flower bud of a drought-hardy desert bushFruit · Sharp and pungent
🇳🇵 Nepal and 2 moreDalle Khursaniडल्ले खुर्सानी
A round, fiery chilli from the Himalayas, known for its intense heat and vitamin content.Chilli · Hot and fiery
🇮🇳 India and 3 moreGaram masalaगरम मसाला
A ground blend of warm spices from the Indian subcontinent used to finish curries and stews.Blend · Warm and sweet-spiced · Sharp and pungent
🇮🇳 India and 2 moreGhost pepperbhut jolokia
A superhot chili from Northeast India with over one million Scoville units of heat.Chilli · Hot and fiery
🇯🇲 Jamaica and 2 moreAllspice
The dried green berry of a tropical tree, named for its blend of cinnamon, nutmeg, and clove notes.Fruit · Warm and sweet-spiced · Sweet and mellow
🇳🇵 Nepal and 1 moreJimbu
A dried wild onion herb from the Himalayas, used to season lentils and meat.Leaf · Sharp and pungent · Herbal and green
🇮🇳 IndiaBanaras Lal Bharwamirchबनारसी लाल भरवा मिर्च
A thick-skinned chilli from Uttar Pradesh, prized for making traditional stuffed pickles.Chilli · Hot and fiery · Bitter
🇳🇵 Nepal and 5 moreTimurटिमुर
The dried fruit of a Himalayan shrub, prized for its citrus aroma and numbing tingle.Citrus and bright · Numbing and tingling
🇮🇳 India and 5 moreMustard seed
Tiny seeds from three Brassica plants that create pungent condiments and cooking oil.Seed · Hot and fiery · Sharp and pungent
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Allspice: Unknown author, CC BY 2.5, source
- Ghost pepper: Gannon anjo at English Wikipedia, Public domain, source
- Jimbu: CJoshi0, CC BY-SA 4.0, source
- Banaras Lal Bharwamirch: Dinesh Chaubey, CC0, source
- Mustard seed: Novalis at en.wikipedia, CC BY-SA 3.0, source
- Tarragon: KENPEI, CC BY-SA 3.0, source
- Dalle Khursani: Gaurav Dhwaj Khadka, CC BY-SA 4.0, source
- Kair: T. R. Shankar Raman, CC BY-SA 4.0, source
- Garam masala: Miansari66, Public domain, source
- Timur: Vinayaraj, CC BY-SA 3.0, source