Indian Cooking

About Indian Food Cooking Ingredients Indian Spices Indian Cookware

Kitchen Appliances

Blenders Buying Chafer Dishes Chafers Combo Toaster Ovens Cooking Spoons Crock Pots Electric Griddles Food Processors Grain Mills Graters Heavy-Bottomed Pans Kitchen Mixers Knives Large Woks Mixing Bowls Pressure Cookers Rolling Pins Sauce Pans Serving Dishes Slotted Spoons Stainless Cookware Steamers Tongs Whisks

Indian Recipe Center

Indian Beverages Eggs and Breads Chutney and Pickles Soup Snacks Indian Breads Rice Vegetarian Curry Indian Poultry Dishes Non-Vegetarian Curry Indian Seafood Dishes Sweets

Indian Kitchen Spices and Herbs

Rosemary

Rosemary is grayish-green perennial herb that grows about two or three feet tall, while the main culinary characteristic is a sweet and fresh bittersweet flavor and a distinctive pine-woody aroma.

Fragrant rosemary leaves are slightly curved resembling miniature evergreen pine needles that usually are hand harvested in places with harsh mountainous and dry conditions.

Rosemary is one of the herbs found in the bouquet garni, but also in many other seasoning blends, especially combined to add flavor to lamb dishes.

In ancient Greece, rosemary was appreciated by its properties to strengthen the memory and mental capability. Today, rosemary has different uses including:

• Teas, tonics and infusions
• Infused oil and vinegar
• Barbecue-like sausages
• Lamb and tomato dishes
• Pagan and religious rituals
• Recipes from the Bengal region of India
• Marinates, syrups, and special herbal blends

Ethnic Food Recipes from:

Africa AmerIndian Amish Country Cajun The Carribean China England French Germany Greek Irish Italian Japan & Korea Jewish & E.Eurp. Mexican Middle Eastern Oceania Poland & Hungry Russia & Ukraine Scandinavia South American Southeast Asia Southwestern Spain & Portugual Thailand Recipes All