Dried Foods: The unique taste of eating ‘dried’, know its benefits
[ad_1]
At the outset, it needs to be clarified in what sense the word drought is being used here. Dry and salty dishes are found in food and drink around the world. They are not being mentioned here. Similarly, at this time we are not concerned with the drought that gives advance notice of famine. The special flavor we want to talk about here is the unique taste of dried food dishes, which makes a difference in both these contexts. Drying- It is an ancient method of preserving food by spreading it in the sun or in low or high flame. Today, even though science has made many easy methods of food preservation accessible to us through modern technology, but it cannot compete with carefully dried foods in terms of taste.
There is a unique glory of ‘Sun Dried Tomatoes’ in Italian cuisine, then the world’s most expensive vegetable ‘Guchhi’ of Kashmir is also included in the dried delicious food. In Kashmir itself, dried brinjals are considered best for ‘Suk Wangun’. In Ladakh and Northeast India, fat is prepared by drying cheese made from yak’s milk. In the villages of Uttarakhand, there was only support of dried radish, fenugreek and other vegetables in the winter season.
It is not that only people living in cold hilly areas depended on dry spices or knew how to play with them. The children of the hot desert are also expert in making delicious dishes from dried vegetables and berries. Kair Sangri is just one example of this. Food historians believe that Papad, Mangodi reached Amritsar along with the convoys of Marwari merchants. In coastal India, fishes dried in milk are relished, while in green Kerala, indigenous chips of sweet potato, jackfruit, banana are kept dry and kept in every house so that they can be eaten fried or pre-fried if needed. Can
The crispness of dry food items enhances their taste. During the colonial period, for the Britishers, papadams or papads were considered an essential part of Indian food. One is a long list of dried spices, and the other is of dried fruits, which become dry fruits. Be it chillies or ginger, their effect starts intensifying after drying. There is no need to remind about grapes, apricots, figs, potato fever in fruits. How can you forget the mango papad made from mangoes! The dried form of mango, kokum, tamarind, which gives a sour taste to the food, is more popular.
The herbs which are used in place of spices in the west are only species of aromatic plants. They are used both fresh and dried. The names of Rosemary, Thyme, Basil, Tarragon etc. sound strange, but if we delve into the texts of Ayurveda, it does not take long to reveal that these herbs are also used in our indigenous cuisine due to their medicinal properties, to adjust the diet according to the season. Work has been brought in to make it favorable. Their taste has been making our dishes unique.
[ad_2]
Source link
