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Bengali spices license#
share alike – If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original.Ĭreative Commons Attribution-Share Alike 3.0.You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made.Hailing from Eastern India, Bengali food makes use of mustard oil and a mixture of five seeds and spices called the panch phoron to get a special flavour. Bengali cuisine has some unique characteristics that set it apart from the rest of the country’s food styles. to share – to copy, distribute and transmit the work Bengali Veg Indian Recipes Bengali Food Bengali Dishes Bengali Cuisine.This file is licensed under the Creative Commons Attribution-Share Alike 3.0 Unported license. Variety is the spice of life, and variety of spices is the real taste of life. Cinnamon, Roasted Chicory, Roasted Carob, Natural Spice and Vanilla Flavors With Other Natural Flavors, Ginger, Cardamom, Black Pepper, Cloves and Nutmeg. This file has been extracted from another file: Bengali spices.JPG Key words: Curries, India, Ingredients, Spices, West Bengal. From top left, Dried red Chili and bay leaves, jeera powder, zeera, red chili powder, yellow powder, panch phoran, corriander powder and mustard. English: Different spices used in a Bengali household.