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The
most important aspect of Bangladeshi food is its flavour. The Bangladeshis
use aromatic herbs and spices in their cooking in order to increase the
flavour of food without musking the natural taste of their basic ingredients
or their nutitive value. Most herbs and spices, if used in moderation,
stimulate appetite and promote health; but the secret of their successful
use is knowing their various combinations and proportions.
Spices should be stored in air tight containers, which should be kept in dry, dark, cool places. Wherever possible, spices should be ground freshly since they begin to lose their flavour if kept for long. Most spices are available in whole form so that they can be freshly ground; but if you have to buy ground spices, buy them in small quantities, making sure that they are fresh at the time of purchase. Given below is a list of the relatively more common and essential herbs, spices and flavourings; their Bengali names are given in brackets.
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This page was
first created on 12th of September, 1997 and is maintained by Muhammad
A. Mehedi. |
