Tempering (spices)/ja: Difference between revisions
Tempering (spices)/ja
Created page with "thumb|right|upright=1.3|ソースパンで準備中のテンパリング（オリーブオイル、フェンネルシード、クミンシード、フェヌグリークシード、スライスした乾燥赤唐辛子を含む） テンパリングは、インド、バングラデシュ、ネパール、パキスタン、Cuisine of Sri Lanka/ja|スリラ..." |
Created page with "Category:Uttar Pradeshi cuisine Category:Bengali cuisine Category:Herb and spice mixtures Category:Cooking techniques Category:Bangladeshi cuisine Category:Indian cuisine Category:Pakistani cuisine {{二次利用/ja|date=2 June 2025, at 02:55}}" |
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[[Category:Uttar Pradeshi cuisine]] | [[Category:Uttar Pradeshi cuisine]] | ||
[[Category:Bengali cuisine]] | [[Category:Bengali cuisine]] | ||
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[[Category:Indian cuisine]] | [[Category:Indian cuisine]] | ||
[[Category:Pakistani cuisine]] | [[Category:Pakistani cuisine]] | ||
{{二次利用|date=2 June 2025, at 02:55}} | {{二次利用/ja|date=2 June 2025, at 02:55}} | ||
