#Persian cumin

[wealthypioneers]

Ajowan caraway, thymol, bishop's weed seeds Heirloom Medicinal Herbs Organic Non-GMO B250 Ajwain, ajowan, or Trachyspermum ammi—also known as ajowan caraway, thymol seeds, bishop's weed, or carom—is an annual herb in the family Apiaceae. Both the leaves and the seed‑like fruit of the plant are consumed by humans. The name "bishop's weed" also is a common name for other plants Biennial. Delicious seeds are used for flavoring many dishes, from desserts to soups. The leaves are used in salads, stews, and sauces. Also medicinal. Caraway seeds (also known as caraway or Persian cumin) have a pungent and anise-like flavor and aroma. This seed is used primarily as a seasoning for hearty breads such as rye. Caraway seeds also add interesting flavor meats in the form of a dry-rub or mixed or to add complexity to soft cheeses. Closely related to thyme, ajowan seeds are often used in lentil dishes and South Asian cooking. Roasting the seeds in ghee or neutral oil brings out their essential flavor. Although ajowan looks like a seed, it is technically a fruit. Count: 250 8-12 hours of Sun Sprouts in 10-20 Days Ideal Temperature: 60-65 Degrees F Seed Depth: 1/4" Plant Spacing: 8-10" Frost Hardy: Yes Carum carvi Growing Tips: Direct sow in fall or early spring. Seeds are produced the second year; collected when mature but before dry seed-heads shatter. Leaves and carrot-like root also edible. These are the seeds of Trachyspermum ammi Plant and have an aromatic smell and pungent taste. Ajwain is also known as Ajwain, bishop's weed, Ajwain caraway, carom seeds, or Thymol seeds. Ajwain resembles parsley and features grayish color with egg shape. Its taste is very high in density that even a small amount of Ajwain gives a noticeable flavor to your dish. Ajwain Seeds are known as first originated in Subcontinent and Middle Eastern Region. Some sources shows that Egypt, Iran and Afghanistan are also the place of origin of Ajwain. In India, Ajwain is very common and that’s why it Rajasthan and Gujarat are producing Ajwain for India, and Rajasthan is producing 90% of the total Ajwain Consumption. Health Values: -May help to relieve gastrointestinal pain and flatulence This information has not been evaluated by the Food and Drug Administration and is for educational purposes only. This information is not intended to diagnose, treat, cure or prevent any disease. Health Benefits of Ajwain Seeds: Ajwain Seeds are used due to their amazing taste and several health benefits. Many Families uses it as a home remedy for stomach disorder and digestive problems. A List of prominent benefits of Ajwain seeds are as follows: -Digestion problem and Flatulence: Ajwain has highest amount of Thymol than any other herb, all over the world. Thymol is considered as an effective chemical for stomach problems as it increases secretion of gastric juices to improve digestion. Additionally, it can also be used in indigestion, flatulence, nausea and colicky pain in babies. -Improves Digestion during Pregnancy: Ajwain is full of anti-inflammatory & curative qualities which helps relieves from constipation problems and improves digestion. -Anesthetic & Anti-Bacterial: Thymol gives more than on benefit to health and its presence in Ajwain Seeds make, very powerful. Ajwain have Anesthetic, Anti-Bacterial and anti-fungal properties which relives -Rheumatic & Arthritic Pain and keeps body healthy and protected. -Earache Problem: Ajwain relieves earache. If you use Ajwain with garlic and sesame oil, it relief earache due to boils. Using it with milk relieves earache due to congestion. Earache can be treated by using the minute in the form of ear drops. -Healthy Heart: Ajwain has been reported as a very good seed for the health of Heart. As it has Thymol with Niacin and a few vitamins, Ajwain improves and maintains nerve impulsion and blood circulation. -Cures hiccups: Ajwain is the best quick relief for Hiccups. -Ajwain for Acidity: As it improves digestive system that’s why it also mainstay and controls acidity of stomach. Use 1 tsp. of Ajwain with 1 tsp. if Cumin (Jeera). Boil them in 1 Glass water and drink it for instant relief of acidity. -Migraines Pain: Ajwain is very good for Migraines. You can sniff its fumes and can also apply it on your head for the Pain due to Migraines. -Ajwain is also a very good source of natural fiber, minerals, vitamins, and anti-oxidants. Uses of Ajwain: Ajwain is widely used as an instant reliever of earache, pain due to migraine, acidity and digestive disorders. Indians uses it commonly for the relief of different problems as a home remedy. Culinary Uses of Ajwain Seed: In Eritrea and Ethiopia, Ajwain is very common ingredient of Berbere Spice Mix. In India, Pakistan and Middle East, Ajwain seeds are commonly used in Cuisines. In Punjabi regions of both India and Pakistan, Ajwain is used to make Ajwain Paratha. Ajwain is also used to add flavor in meat and rice dishes of Indian and Middle Eastern Dishes. In India and Pakistan, Ajwain seeds are also used in snacks, spicy biscuits, drinks, soups and sauces to add flavor. In Pickling, it is used with Fenugreek, Mustard Seeds, Turmeric, etc. Side Effects of Ajwain: Ajwain Seeds are not recommended to use in Pregnancy and breast-feeding. Ajwain is not recommended to use in Liver disease as it can make it worse. Ajwain slows blood clotting process and that’s why it is recommended to stop consuming Ajwain 2-3 weeks before surgery. Tags: ajowan caraway, thymol seeds, bishop's weed, carom, Trachyspermum ammi, ajowan, Ajwain, Organic Seeds, Persian cumin, Carum carvi, Wild Cumin, Carvies FREE GIFT when you order 5 items or more. Free gift is full of surprise seeds which may include single or mixed varieties. Note: No tracking # will be provided to make the shipping cost-effective for us and free for you. Returns & exchanges Not accepted. But please contact me if you have problems with your order http://springsofeden.myshopify.com/products/ajowan-caraway-thymol-bishops-weed-seeds-heirloom-medicinal-herbs-organic-non-gmo-b250-1

#Organic Seeds #Ajwain #ajowan #Trachyspermum ammi #ajowanajowan caraway #thymol seeds #bishop's weed #carom #Persian cumin #Carum carvi #Wild Cumin #Carvies caraway

[morethansalad]

Vegan Persian Dolmeh (Stuffed Vegetables)

#vegan #lunch #dinner #Persian cuisine #iranian cuisine #middle eastern cuisine #west asian cuisine #dolmeh #dolma #stuffed #bell peppers #cabbage #tomatoes #rice #split peas #onion #garlic #vegan mince #turmeric #cumin #tomato sauce #lemon #olive oil #black pepper #sea salt

[paganimagevault]

The Urzhar Priestess 5th-3rd C. BCE.

"Powerful plants: Study of ancient plant remains and written sources has shown that the Saka had a sophisticated knowledge of the medicinal and stimulant properties of plants. They had access to a rich natural medicine cabinet, in addition to those plants they may have cultivated themselves. The ‘Urzhar priestess’ was buried with a wig made of grasses, and a variety of medicinal herbs. Ferns were known to have anti-inflammatory, antiseptic, and painrelieving properties. Cumin, thistle, and plantain were used for their bactericidal effect. Campion, used to treat poisoning and digestive issues, and cannabis for pain relief. In the wider Scythian world, finds of cannabis seeds with a burner from the Altai cemetery of Pazyryk show that it was used during funerary rituals. The Persians identified Saka ‘haoma-consumers’, an unknown plant with an intoxicating effect.

Reconstruction of the burial costume of the Urzhar priestess: Buried with a magnificent golden headdress and a mortar for grinding the medicinal herbs that were placed in her grave. Her high status is linked with her skills as a herbalist, and indicates that Saka respect for the natural world extended to plants as well as animals. Urzhar, modern reconstruction of Saka costume Linen, silk, bronze, wood, woollen cloth, metal alloy

Reconstruction by K. Altynbekov. КПо94-39116"

-taken from FitzMuseum

#scythian #saka #history #ancient history #museums #antiquities #antiquity #pagan #archaeology #anthropology #herbalism #plants and herbs

[mariacallous]

Plov is a rice pilaf-style dish that became popular in the Soviet Union by way of Uzbekistan. Plov’s popularity in Russia can be traced back to at least the time of Alexander the Great. Upon returning from Central Asia to Macedonia, his soldiers were said to have brought back plov as one of their new favorite foods. The existence of this dish in Central Asia has a distinct tie to the Jewish community there. The Bukharian Jews of Central Asia are Mizrahi Jews whose lineage goes back to the time of King David and ancient Persia. During the reign of Persia’s Cyrus the Great, Jews made their way to Central Asia and formed a community where they eventually spoke a dialect of Persian called Bukhori. Central Asian versions of plov, particularly the Uzbeki variety, were later popularized across all Soviet republics during the time of the Soviet Union. 

Plov can be similar to Indian pulao or Spanish paella, though ultimately, there are countless cultures that have some version of a one-pot rice and meat dish.

Soviet-style plov is most commonly made with lamb as its meat, carrots as its vegetable, and is typically spiced with cumin and coriander. However, you will find a wide range of plov made with different kinds of meat or poultry, spices, and even the addition of dried fruits or nuts.

I prefer to keep plov simple with traditional flavors. I use chicken thighs for their availability and affordability, and add loads of carrots and onions, which seem to magically disappear into the rice once cooked. Garlic, bay, cumin and coriander perfume this plov. This dish is a one-pot meal. Once all of the ingredients are prepped, it comes together quickly and then gets popped into the oven to finish cooking. It reheats and freezes well, and is hearty and filling.

[kingdrawcse]

Chemistry behind Cumin

Cumin (Cuminum cyminum L), a herb from the Apiaceae family, yields the familiar spice—cumin seeds. With origins in Central and Western Asia, cumin's aromatic seeds, known as 'zireh' to ancient Persians, found their way to China via the Silk Road. Its rich oils and fragrant compounds like cuminaldehyde and p-cymene make it a versatile spice, eliminating meat's gaminess and cutting through greasiness.

Cuminaldehyde：

Formula：C10H12O

ExactMass：148.09

Mol.Wt.：148.21

Elem.Anal.：C,81.04，H,8.16，O,10.8

m/z：148.09(100%)，149.09(10.82%)

p-Cymene：

Formula：C10H14

Exact Mass：134.11

Mol.Wt.：134.22

Elem.Anal.：C,89.49，H,10.51，

m/z：134.11(100%)135.11(10.82%)

#cumin #spices #silk road #molecule #chemistry #organicchemistry #science #did u know #amazing facts

[kerra-and-company]

Unusual Muse Associations

Tagged by @antariies, @mystery-salad, @archesa, @mistreaders-requiem, and @commanderthalys -- thanks so much you guys!! And sorry it took me so long to get around to it!! :) <33

I'm not going to do five for each of y'all who tagged me (I considered it though! just don't have time sadly), but I will do two :)

Kerra

seasoning: rosemary

weather: sunshine, blue skies, wispy clouds, seems like it should be hotter than it actually is

color: dark purple

sky: pink and blue and orange dawn

magical power: connection to nature

plant: lavender, Persian shield plant

weapon: longbow / sword

school subject: biology

social media: Tumblr

makeup product: chapstick (it counts!)

candy: peppermint

fear: loss, letting go

ice cube shape: crushed, shaved ice

method of long-distance travel: skyscale, asura gate

piece of stationary: worn file folder

three emojis: 💜🌅🐆

celestial body: blue star

Minei

seasoning: cumin

weather: cloudy and near-winter, about to rain

color: evergreen

sky: dark grey

magical power: resurrection

plant: aspidistra

weapon: greatsword, scythe

school subject: history

social media: none

makeup product: eyeliner

candy: salted caramel

fear: loss of free will

ice cube shape: the ones that have holes in the middle

method of long-distance travel: roller beetle, airship

piece of stationary: multicolored cardstock

three emojis: 💚🐀💀

celestial body: soul nebula

Tagging: no one, since I think most folks have been tagged already, but if you see this and want to do it, please consider yourself tagged! :)

#gw2 #kerralind #mineille #thanks a bunch for the tags guys <3

[samantha-and-her-chaotic-desires]

“🖊“

EHUEHEUEHEHE surprise us w any of ur ocs B) SENDING MUCH LOVE UR WAYYY <333

WAHHHH TYTYTYTYYYY TYSM <3333

ALSO ANY OC? BET LOL HERE WE GOOOOOOOOOOOOO

"The Marvelous Mandisa" - Mandisa Sephtis:

FIRST IDEAS:

I wanted to do a Sphinx character for Lackadaisy! But oh my GOD she was so HARD TO DRAW. So WRINKLY. Nonetheless she's one of my favorite designs!

Her suit color palette is faded green and light brown, something subtle and not too flashy. She also has a rose regalia pinned on her jacket lapel.

Heeled boots heeled boots heeled boots heeled boots---

I didn't have much of a process, but she originally had a cane. Didn't like that idea, it made her too...showman-y, and don't get me wrong! I enjoy showmen, but it wasn't the vibe for her.

^This beautiful baby was my main inspiration for her design. I love Sphinxes <3333

I originally wanted to make her have two normal eyes and normal ears, but I gave her a glass eye---mainly for trying to figure out what I wanted to do/something new to try out!

I wanted to make her like...fifty years old, but she's in her thirties now lol plus she has three kids!

I wanted to make her of Persian-Egyptian descent, too!

Her voice claim would be Emily Blunt! Specifically Tempest Shadow from MLP lololol

FACTS/HEADCANONS:

She has three kids! Malachi, Cassandra, and Aziraphale. I honestly just picked names off the top of my head. Though Aziraphale was DEFINITELY because of Good Omens, and how I am not okay after that ending honestly, STILL NOT.

She is divorced: her husband Lorenzo was not kind to her as the years went on. Hence why she has a glass eye and scratches on her right eye. Her youngest son Aziraphale left with Lorenzo, Cassandra and Malachi staying behind with Mandisa.

Mandisa plays the violin: she used to perform with her second oldest, Cassandra, and her last show was in 1922, a month before Lorenzo left Mandisa.

She lives in the same apartment complex as Lacrimosa! Mandisa is also a hired assassin for Lacrimosa, working in the Rose Brigade

Her former occupation was a violinist and performer! Hence why she was called "The Marvelous Mandisa".

She loooooves making koshary for Malachi and Cassandra.

Koshary is an Egyptian dish (down below), and it consists of rice, lentils, macaroni, Vermicelli, tomato sauce, vegetable oil, onions, cumin, and coriander!

Her first name means "sweet" in Egyptian and African descent, and her last name means "eternal death", from Persian descent.

She is most likely to be redeemed.

She is bisexual! <3

ROLE/PURPOSE/OTHER STUFF:

Left hand woman to Lacrimosa! Though she kind of hates her guts most of the time...

She has a lover named James Monroe, a Maine Coon, and he is the SWEETEST THING to her.

She knows how to get her job done, quickly and painlessly, and she is a no-nonsense type of woman. She will NOT stand for lies or cheaters.

She doesn't play her violin much anymore...if anything, she plays it for Malachi and Cassandra. Other than that, she does not bring it out to the public: she fears for her already shattered reputation.

Her song if it were 2023 would be Don't Make Me by Malinda!

AAAAAAAAAAAAAA THIS WAS A BIT SHORTER THAN I HOPED, BUT I HOPE YOU ENJOY THIS!!! <3333

#Below The Surface - Lacka-Fic #original post #ask #thanks for the ask! <3 #mandisa sephtis #lackadaisy #lackadaisy mandisa #lackadaisy ocs #<3 #i love mandisa #she deserves all the love #<333

[dailyhistoryposts]

Ancient Mesopotamian Recipe: Tuh'u

Image description: The same text in four forms, with color coding showing the nouns, verbs, and subject of the text. The top is in the ancient-Bablyonian script. The middle using the Latin alphabet to transliterate it, twice. At the bottom is the English translation. It reads:

Tuh'u. Leg meat is used. You prepare water. You add fat. You sear. You fold in salt, beer, onion, arugula, cilantro, Persian shallot, cumin, and red (?) beet, and [you crush] leek and garlic. You sprinkle coriander on top. [You add] kurrat and fresh cilantro.

End of image description.

This recipe is about 4,000 years old. Translation from the Yale culinary tablets by Gojko Barhamovic, Patricia Jurado Gonzalez, Chelsea A. Graham, Agnete W. Lassen, Nawal Nasrallah, and Pia M. Sörensen.

#history #babylon #food #mesopotamia #iraq #iraqi culture #iraqi food #iraqi cuisine #ancient #antiquity #tw food

[sylvandalism]

sometimes I feel unreasonably peeved at people who want to wax poetic about the food they have made (and it feels very petty to be like “congrats you roasted a chicken- it doesn’t have to be a Jane Austen drama”) but other times, especially after I’ve peeled off delicate little wisps of paper from the yellow onions from the Persian market and let them sizzle in a nice heavy bottomed steel pan and nestle amidst the cumin seeds and black peppercorns and then, after a hefty dose of salt (and sometimes sugar if I’m caramelizing them) sputter and crisp up like magic and even though they inevitably take three times as long as the recipe says, it does seem like a marriage that was meant to be.

[bigfan-fanfic]

OC Associations Meme

Ataashi "Tash" Adaar (he/him)

Seasoning: Cinnamon, brown sugar, nutmeg Weather: Overcast, but just before it begins to rain or thunder or hail - the moment of greatest potential. Colour: A brilliant molten gold, and a mysterious shining aquamarine. Sky: Clouded with dark, full clouds that burst with rain. Magic power: Lightning/electricity, the spark of inspiration and action. House plant: Persian shield Weapon: Gauntleted claws or a sharp metal-tipped hand fan. Subject: Government/World History Social media: Twitter, officially (has Josephine run his account) and a secret tumblr for fanfic. Make-up product: probably leave-in shampoo Candy: dark chocolate, but like, still the super sweet variety that's like most chocolates. Fear: Solitude, loneliness Ice cube shape: Spheres Method of long distance travel: Wagon, coach/hired car Art style: Impressionism Mythological creature: Dragon, phoenix Piece of stationary: Official stamped "From the Desk Of" letterhead 3 emojis: 🥰👀🥺 Celestial body: Shooting star Tarot card: Five of cups upright (loss, grief, self-pity), The Hierophant reversed (stifled by rigid convention)

Morgan Walker (he/they)

Seasoning: Tumeric, paprika, cumin Weather: Heavy rainfall Colour: Deep, cerulean blue, a dark magenta, and a brilliant purple. (yes, it's the bi flag) Sky: Filled with stars, a clear night after several days of rain Magic power: Fire, the power of imagination and creativity House plant: Blue echeveria Weapon: arming sword, maintained and shining, wrapped with blue silk at the hilt Subject: Music Social media: Tumblr, maybe a pillowfort Make-up product: some kind of simple facial cleanser Candy: sour gummis Fear: Failure Ice cube shape: Normal cubes Method of long distance travel: back of someone's motorcycle or by horse Art style: memento mori still life Mythological creature: nemesis Piece of stationary: piece of lined college ruled paper torn from a notebook 3 emojis: 💙😉😛 Celestial body: lodestar Tarot card: Queen of Cups upright (compassion, warmth, supportive), or Ten of Pentacles upright (stability, good foundation, permanence)

Taliesin var Koenig (he/him)

Seasoning: black pepper, clove, nutmeg

Weather: Rain and lightning.

Colour: a shining azure, a deep purple

Sky: the strange lightness that occurs in the midst of a rainstorm, when the sun is completely diffused by cloud.

Magic power: Water, the power of adaptability and momentum

House plant: kalanchoe blossfeldiana

Weapon: magic, wit. Perhaps a short sword

Subject: English

Social media: twitter, i'd say.

Make-up product: Eyeliner

Candy: white chocolate

Fear: Condemnation

Ice cube shape: stars

Method of long distance travel: Teleportation, car

Art style: Renaissance

Mythological creature: kitsune

Piece of stationary: brightly colored post-its

3 emojis: 🤨😂🙄

Celestial body: the Sun

Tarot card: The Devil reversed (taking back control, reclaiming power, freedom), The Hermit (self-discovery, contemplation)

Thanks to @dungeons-and-dragon-age for the tag, feel free to do this with your own ocs if you see this or request some of my others!

#my ocs #tash adaar #morgan walker #taliesin var koenig

[motherhenna]

Some recipe suggestions/tips from someone who hates cooking, doing dishes, and dealing with produce:

Ingredients I get in bulk/always have on hand:

corn tortillas (get the giant bag of them and stick it in the freezer, they make great snacks on their own, and you can put mish mash in there and call it a taco!)

Pasta/Lentils/Rice

Tomato sauce and paste

Canned/frozen veggies (I like beans, corn, potatos, and peas especially but to each their own. Chickpeas are usually pretty good too.)

canned refried beans

Ground meat (I buy in 1lb increments and stick in freezer for easy protein)

frozen chopped onions

diced garlic in water

spices (Garlic and onion powder, cumin, curry powder, paprika, cayenne, oregano, basil, rosemary, bouillon, etc)

condiments (soy sauce, sweet n sour sauce, mustard/ketchup, honey, peanut butter, balsamic vinegar, olive oil, etc)

Recipes:

Samosa filling

Boil potatos or heat up canned ones until hot and soft. Microwave frozen peas, corn, carrots (or whatever veggies u like) until not frozen, or used canned. Put some fennel seeds into a pan for a little while until toasty, then add some oil/ghee and dump in your veggies/taters, plus some onions and garlic. Mush with a spatula and add curry powder/cumin/paprika or other savory spice mix to taste and cook until it smells/tastes good. Put in a tortilla/pita with some sweet n sour sauce if u want.

Lentil/Chickpea mishmash

Boil lentils until soft and the skins are kinda peeling, drain. Add to pan w canned chickpeas. Add some broth or water, just enough not to burn. Add savory spices, stir until chickpeas are softened. Optional: Cook garlic/diced onions in pan before adding lentils and chickpeas.

Soup

In a pot, cook some ground meat until browned, add some italian/savory spices. Dump in canned veggies, if using frozen then microwave first so it doesnt mess w cooking time too much. Season to taste. Add broth or water and buillon until desired soup consistency. Bring to a boil, then add short pasta noodles (like bowtie or fusili). Cook until pasta is almost done, then turn heat down and simmer and add spices until it tastes/smells good. You can freeze portions for later too.

Homemade pasta sauce

Storebought is expensive so: diced onions in a pan until soft. Add garlic, then tomato sauce (enough to coat amount of pasta u want). Add some tomato paste and italian seasonings (oregano, basil), then cook until it doesn't taste like raw tomato. Salt to taste. (Optional: cook ground meat until browned with the onions. if cooking from frozen wait to add the onions until meat is halfway cooked.) Boil ur pasta, then drain mostly (leave a little water) and pour pasta into the pan ur cooking the sauce in. stir to coat pasta.

Smashed cucumber salad

look up a recipe, there's a thousand out there, but usually i just cut up persian cucumbers, pour some vinegar/soy sauce/sesame seeds/chili flakes on there and boom

Peanut cucumber salad

Peel and slice american cucumbers, put in bowl with a lid. Add halved cherry tomatoes and peanuts. Add balsamic vinegar, olive oil, peanut butter/peanut sauce. put lid on, shake vigorously. If u dont have lid, then combine sauce ingredients separately and whisk to emulsify before adding to salad.

Also quick and great: Bean and cheese burritos, peanut butter sandwiches, eggs, caprese salad.

Thanks so much! There's definitely a couple in here I could fuck with, and yeah having more canned stuff sounds like a good idea. Not as good as fresh obviously but better than fast food right? Also, truly wish I could eat refried beans without shitting myself to death afterwards lmao that and chalula or tapatillo is why almost every mexican dish makes my intestines radioactive

#ask #listen: I didn't CHOOSE to be this white #though weirdly I can handle indian and chinese spice a bit better #though I'm talking MILD #anything more intense will make me weep on the spot

[morethansalad]

Khoresh Bademjan / Persian Eggplant and Tomato Stew (Vegan)

#vegan #lunch #dinner #stews #rosh hashanah #khoresht #eggplant #tomatoes #onion #garlic #cumin #cinnamon #pomegranate molasses #turmeric #saffron #olive oil #vegan yogurt #dill #sea salt #persian cuisine #middle eastern cuisine #west asian cuisine

[sylvctica]

HEADCANON // OLD SUMERU, LOCATION & MORE

Well, when I say old Sumeru it’s more in terms of where Sylvie was located.

A lot of my research—as brought up in some other headcanons—is based off the Achaemenid Era of Persia ( Darius the 3rd and all that ) due to a lot of early terminology heard from Sumeru NPCs linking back to Zoroastrianism. Case in point, Dastur is the term for a high priestess in Zoroastrianism, Anahita, like the blessing offered by the fertilizer NPC in Inazuma, is one of the goddesses from the Avesta which is their religious text, while the ‘primary’ religion was Zoroastrianism back then.

Since I kinda dug my heels into this research pre-Sumeru release and leaks, I ain’t moving!!!

LOCATION

My personal headcanon is that the Varuna Contraption and Aranara didn’t come until after the Archon War concluded, so this area’s water levels were up to the whim of the natural weather. Most people were located on the higher mountainous plains, but some lived amidst the tall trees that made up Apam Woods, well above the natural water levels below. This makes it a hybrid of a rainforest and plains, bring it to be a subtropic climate ... the rainforest rarely goes below 20°C, meanwhile the plains can reach 10°C at nights.

Roughly the same ‘pathways’ existed even back then, though Devantaka Mountain did not have a giant dent in it at that time. Travel by sea and land was common, especially due to the bountiful amount of wood to be used for making boats. Due to its positioning as well, there was overlap with other Sumerian deities and those from Liyue as well ... some people even took the long travel to the Inazuman islands or to Mondstadt if they didn’t wish to travel by land, though the trip was long due to the distance.

TRADE & ECONOMY

Trade was an important part of the economy and was the main currency for them, though they never had their own made. Often it was a hodgepodge of other currencies from regions that made their own ( pre Mora ), otherwise value was present in the items that were traded for other items of equal perceived value.

Of course, this did mean nothing was truly set in stone for the value of items, but due to the ecosystem and environment, quite a number of useful things were produced from the region to be used as trading:

Wood in all forms, due to the variety of wood in the ecosystem and due to Sylvie’s influence

Plants that do not grow in other climates, especially herbs that are extremely potent and useful in helping human health or those often used in teas

Crops that do not grow in other climates, such as coconuts, coffee beans, cocoa beans, nuts, and fruits like mangoes / pineapple etc

Spices ( rosemary, cumin, chili peppers, etc )

Certain ‘common’ crops such as wheat, maize, rice

Wine to some degree

Importing more commonly leaned into livestock / meats, and dairy products as raising animals in this environment was a bit harder due to the geography. There were some areas that did have them, but the production of meat and food wasn’t as prominent and more relied on trading or hunting.

LANGUAGE

Sylvie’s mother tongue, and what was the primary ‘official’ language used back then, was Old Persian ( as I refer to it as Old Sumerian ). Little survives of the language today, so it’s hard to find too much outside of old scriptures.

Although they were originally written in stone, due to the abundance of wood and material to make paper, scriptures in old Sumeru were on paper, even if in the form of cuneiforms, though oral history was also heavily prevalent due to the non-lasting features of paper. Some scriptures have been written on stone, but it was very rare, and it is unknown if they have survived the aftermath of the war.

Some other languages were prominent due to trade being such a heavy reliance that some lingua francas were created to bridge the language gap between different locations, like Liyue. Those are very much lost to time now, perhaps only remaining in some shreds of history; one of them Sylvie does remember due to a few becoming a bit more prominent amidst their people, but Old Sumerian was still the primary language.

Adjusting to the modern language of Sumeru was a bit funky for them post-death / coma; although there are similarities to the old tongue, the scripture / alphabet is completely different and loan words have been brought in from other languages, as well as Sumeru now more than likely having more languages that are commonly spoken than they knew.

They have a preference for the modern script and tongue now ( which for me and the sake of writing Sylvie is modern persian / farsi ), but still can speak Old Sumerian fluently since it’s their first learned language, and the language they’ve known for thousands of years ... though there are next to no people they can use it with unless they existed in Old Sumeru and knew their specific version of the language, or learned it ( which is hard due to it being extinct ).

#[ ok that's a bit more official now w/old sumeru wah wah ] #SYLVIE // TRIVIA.

[mariacallous]

Plov is a rice pilaf-style dish that became popular in the Soviet Union by way of Uzbekistan. Plov’s popularity in Russia can be traced back to at least the time of Alexander the Great. Upon returning from Central Asia to Macedonia, his soldiers were said to have brought back plov as one of their new favorite foods. The existence of this dish in Central Asia has a distinct tie to the Jewish community there. The Bukharian Jews of Central Asia are Mizrahi Jews whose lineage goes back to the time of King David and ancient Persia. During the reign of Persia’s Cyrus the Great, Jews made their way to Central Asia and formed a community where they eventually spoke a dialect of Persian called Bukhori. Central Asian versions of plov, particularly the Uzbeki variety, were later popularized across all Soviet republics during the time of the Soviet Union. 

Plov can be similar to Indian pulao or Spanish paella, though ultimately, there are countless cultures that have some version of a one-pot rice and meat dish.

Soviet-style plov is most commonly made with lamb as its meat, carrots as its vegetable, and is typically spiced with cumin and coriander. However, you will find a wide range of plov made with different kinds of meat or poultry, spices, and even the addition of dried fruits or nuts.

I prefer to keep plov simple with traditional flavors. I use chicken thighs for their availability and affordability, and add loads of carrots and onions, which seem to magically disappear into the rice once cooked. Garlic, bay, cumin and coriander perfume this plov. This dish is a one-pot meal. Once all of the ingredients are prepped, it comes together quickly and then gets popped into the oven to finish cooking. It reheats and freezes well, and is hearty and filling.

[rangooncolonial]

Unraveling the Magic of Chicken Tikka: A Culinary Journey Through India's Flavourful Delight

Indian cuisine is a tapestry of flavours, colours, and aromas that tantalise the senses and leave an indelible mark on the palate. Chicken tikka stands out as a beloved classic that has captivated taste buds worldwide among the varieties of dishes that grace its diverse culinary landscape. In this culinary journey, we delve deep into the origins, ingredients, and preparation of this quintessential Indian delicacy, exploring the magic that makes chicken tikka a timeless favourite.

The Origins of Chicken Tikka:

Chicken tikka traces its roots back to the Indian subcontinent, where it emerged as a popular dish in the culinary repertoire of the Mughal Empire. Influenced by Persian cooking techniques, Mughlai cuisine introduced the art of marinating meat in a blend of spices and yoghurt before cooking it in a tandoor, a traditional clay oven. This method imparted a unique flavour to the meat and rendered it tender and succulent, laying the foundation for what would later become known as chicken tikka.

The Ingredients:

At the heart of chicken tikka lies a harmonious blend of spices that infuse the meat with its distinctive taste. Key ingredients include ginger, garlic, cumin, coriander, turmeric, and garam masala, each contributing its own depth of flavour to the marinade. Yoghurt acts as a tenderiser, helping break down the meat's proteins and ensure a moist and flavorful end result. Additionally, the use of Kashmiri red chilli powder lends chicken tikka its vibrant red hue, adding visual appeal to its already tantalising aroma.

The Preparation Process:

Preparing chicken tikka is a labour of love that requires patience and precision. It begins with the marination of bite-sized chicken pieces in a mixture of spices, yoghurt, and lemon juice, allowing the flavours to penetrate the meat and develop over time. Once marinated, the chicken is threaded onto skewers and cooked in a tandoor until it is charred and tender. The result is a mouthwatering medley of flavours and textures that embodies the essence of Indian cuisine.

Variations and Regional Influences:

While chicken tikka is traditionally cooked in a tandoor, modern adaptations have made it accessible to home cooks worldwide. Grilling, baking, or pan-searing are standard methods used to replicate the smoky flavour of the original dish, making it versatile and adaptable to different cooking environments. Furthermore, regional variations such as murgh tikka (chicken marinated in a spicy yoghurt sauce) and malai tikka (chicken marinated in a creamy mixture of cashew paste and spices) showcase the diverse culinary landscape of India, each offering a unique twist on the classic dish.

The Global Appeal:

Chicken tikka's capacity to bridge cultural divides and unite people via a shared love of food accounts for its international popularity. Indian food lovers from many walks of life have come to appreciate chicken tikka, which can be found in sophisticated restaurants in New York City as well as on the streets of bustling Mumbai. Its strong tastes, fragrant spices, and easy yet elegant preparation are what make it so well-liked and unique in the food world.

In summary, chicken tikka is a culinary masterpiece that perfectly captures the rich history and wide range of flavours of Indian food. It is more than just a meal. Chicken tikka has earned its status as a timeless classic that never fails to delight and inspire, having come from its modest beginnings in the royal kitchens of the Mughal Empire to its broad popularity on dinner tables throughout the globe. Thus, experience the magic of chicken tikka and relish every bite of this tasty treat the next time you yearn for a taste of India.

#indian food

[you-are-my-angel-love]

GROCERY LIST FOR THE THIS MENU:

Warm Kale & Quinoa Salad

Sheet Pan Spicy Ginger Sesame Beef and Broccoli

CopyKat Souper Salad Fettucine Salad

Central Market Rotisserie Chicken Salad

Produce:

1 bunch kale: $5.00 (2 bunch)

3 carrots: $1.80 (6 carrots)

1 red bell pepper: $1.50 (1 pepper)

4 radishes: $0.50 (4 radishes)

½ cup fresh cilantro: $1.00 (1 bunch)

1 avocado (optional): $1.50 (1 avocado)

3 Persian cucumbers: $6.00 (3 cucumbers)

1 red onion: $0.84 (0.61 lb)

1 fresh celery stalk: $1.50 (1 stalk)

Fresh Italian parsley: $0.88 (1 bunch)

2 fresh small lemons: $1.00 (2 lemons)

Grains and Seeds:

2 cups cooked quinoa: $2.00 (2 cups)

¼ cup sunflower seeds: $4.00 (1 bag)

¼ cup pepitas (or pumpkin seeds): $0.60 (¼ cup)

2 packages of fettuccine: $4.00 (2 packages)

Condiments and Oils:

Olive Oil: 8.00 (1 bottle)

⅓ cup lemon juice: $0.75 (⅓ cup)

2 tablespoons tahini: $3.00 (2 tablespoons)

2 teaspoons maple syrup: $0.30 (2 teaspoons)

1 tablespoon toasted sesame oil: $1.00 (1 tablespoon)

1 jar of mayonnaise: $3.00 (1 jar)

½ cup tamari or soy sauce: $2.00 (½ cup)

2-3 tablespoons Gochujang (Korean chili paste): $2.00 (3 tablespoons)

Spices:

1 clove garlic: $0.30 (1 clove)

½ teaspoon ground cumin: $2.50 1 9jar)

¼ teaspoon coarse kosher salt: $0.20 (¼ teaspoon)

¼ teaspoon freshly ground black pepper: $0.20 (¼ teaspoon)

¼ teaspoon crushed red pepper flakes: $0.10 (¼ teaspoon)

Garlic powder: $2.00 (1 container)

Salt: $1.00 (1 container)

Pepper: $1.50 (1 container)

Chili flakes: $1.00 (to taste)

Dairy and Cheese:

Parmesan cheese: $4.00 (1 container)

Meat and Proteins:

1 pound flank steak or tenderloin: $10.00 (1 pound)

Central Market Traditional Rotisserie Chicken Half: $5.99 (1 )

Miscellaneous:

1/3 cup pickled ginger, patted dry: $2.00 (1 jar)

2 shallots sliced: $0.80 (2 shallots)

3 cups broccoli florets: $3.00 (1 head)

1/4 cup chopped green onions: $1.00 (1 bunch)

2 tablespoons sesame seeds: $0.50 (2 tablespoons)

Total:

Total Cost: $70.00 - $125.00 est. Price estimate depending where you spend and if you want to double up amount on some recipes. ♥ Please ignore strikethrough as this is for my own personal note of the amount of items I already have at home.

This should cover all the ingredients you need for your recipes. Adjust quantities as needed based on your preferences and any leftovers you may want.