...ce or [[gravy]] seasoned with spices, mainly associated with [[South Asian cuisine]]. It is not to be confused with leaves from the [[curry tree]], although s
...many varieties of curry. The choice of spices for each dish in traditional cuisine depends on regional cultural traditions and personal preferences. Such dish
...
21 KB (3,172 words) - 09:38, 11 August 2024
...ce or [[gravy]] seasoned with spices, mainly associated with [[South Asian cuisine]]. It is not to be confused with leaves from the [[curry tree]], although s
...many varieties of curry. The choice of spices for each dish in traditional cuisine depends on regional cultural traditions and personal preferences. Such dish
...
21 KB (3,260 words) - 09:37, 11 August 2024
...ce production. This is reflected culturally through their [[Indian cuisine|cuisine]]; historically, the [[spice trade]] developed throughout the [[Wikipedia:I
...and their demand for exotic spices and herbs helped stimulate world trade. By 1000 BCE, medical systems based upon herbs could be found in [[Wikiped
...
23 KB (3,277 words) - 08:41, 3 July 2023
...ce production. This is reflected culturally through their [[Indian cuisine|cuisine]]; historically, the [[spice trade]] developed throughout the [[Wikipedia:I
...and their demand for exotic spices and herbs helped stimulate world trade. By 1000 BCE, medical systems based upon herbs could be found in [[Wikiped
...
23 KB (3,359 words) - 08:32, 3 July 2023
...Empire]] c. 1453, which spurred the [[Age of Discovery]] and [[Colonialism|European Colonialism]].]]
...aritime trade lanes later expanded into the Middle East and eastern Africa by the 1st millennium AD, resulting in the Austronesian colonization of [[Mada
...
36 KB (5,265 words) - 14:39, 6 January 2023
{{See also/ja|:en:African cuisine}}
{{See also/ja|:en:Benin cuisine}}
...
133 KB (7,075 words) - 08:22, 12 October 2023
...] produced in wide ranges of flavors, [[en:Mouthfeel|textures]], and forms by [[:en:coagulation (milk)|coagulation]] of the milk protein [[casein]]. It c
...en:flavoring agent]]s. The yellow to red color of many cheeses is produced by adding [[annatto]]. Other ingredients may be added to some cheeses, such as
...
42 KB (6,484 words) - 10:21, 17 July 2023
...] produced in wide ranges of flavors, [[en:Mouthfeel|textures]], and forms by [[:en:coagulation (milk)|coagulation]] of the milk protein [[casein]]. It c
...en:flavoring agent]]s. The yellow to red color of many cheeses is produced by adding [[annatto]]. Other ingredients may be added to some cheeses, such as
...
43 KB (6,626 words) - 10:16, 17 July 2023
{{Short description|List of cheeses by place of origin}}
This is a '''list of cheeses''' by place of origin. [[Cheese]] is a [[:en:milk|milk]]-based food that is produ
...
112 KB (16,952 words) - 19:45, 11 October 2023
{{Short description|List of cheeses by place of origin}}
This is a '''list of cheeses''' by place of origin. [[Cheese]] is a [[:en:milk|milk]]-based food that is produ
...
113 KB (17,172 words) - 19:32, 11 October 2023
{{For|the cuisine of indigenous people of the Americas|Native American cuisine}}
{{Indian cuisine}}
...
98 KB (15,010 words) - 15:08, 15 May 2025
{{For|the cuisine of indigenous people of the Americas|Native American cuisine}}
{{Indian cuisine}}
...
102 KB (15,624 words) - 15:07, 15 May 2025
...sely claimed to have discovered the technique three or four years earlier. By the end of the 20th century, Albius was considered the true discoverer.<ref
...ands of years earlier, were one of the first people to use wild vanilla in cuisine.<ref>{{cite book |author1-last=Rain |author1-first=Patricia |author2-last=L
...
70 KB (10,132 words) - 16:12, 3 January 2023