TSF Cloves Whole/ Laung 50Gm
- Product SKU: SPI1102
- Category:Herb, Spices & Instant Mixes,Herbs & Spices,Tsf Spices
Laung is a spice commonly used in the Indian Subcontinent, Southeast Asia, and sometimes the Middle East. It is sometimes spelled as lung or loongh. Laung has a rather unpleasant smell, but it is considered an essential ingredient in many dishes in these regions, including biryanis and chutneys.
Laung is a spice commonly used in cooking, particularly in Indian and Middle Eastern cuisines. The spice has a floral and fruity aroma, with a mild lemony flavor and a hot, peppery kick. Whole Laung is great for making curries, stews, soups, sauces, or marinades.
Laung is a flavorful spice used in Northern Indian cooking. It is an integral part of the flavor profile of many Indian dishes and curries and is used in combination with other spices such as cardamom, cloves, cinnamon, bay leaves, coriander, cumin, fennel, pepper and turmeric to form masalas. Laung has a mild peppery taste with a hint of citrus aroma which is balanced by the warmth of clove and cinnamon.
Laung is a spice that has a spicy, sweet, and floral aroma, with a sweet, hot, and pungent flavor profile. Laung has been used in Indian cuisine since at least the 11th century AD when it was mentioned in various Indian texts as Lawang. These days, Laung is most commonly used as an ingredient in dishes such as sambar, dal, and chutneys.
Laung is a whole spice that is commonly used in Asian cooking, particularly in Indian and Pakistani cuisine. It has a spicy, clove-like flavor and is often ground before cooking or used as a garnish on top of finished dishes.
Laung is an essential oil used in the Indian subcontinent and parts of South Asia, especially in perfumes. Laung gives a fruity, floral, and spicy smell and is extracted by steam distillation of the dry flowers of plants in the Zanthoxylum genus, including Zanthoxylum alatum.
Laung is a spice commonly used in the Indian Subcontinent, Southeast Asia, and sometimes the Middle East. It is sometimes spelled as lung or loongh. Laung has a rather unpleasant smell, but it is considered an essential ingredient in many dishes in these regions, including biryanis and chutneys.
Laung is a spice commonly used in cooking, particularly in Indian and Middle Eastern cuisines. The spice has a floral and fruity aroma, with a mild lemony flavor and a hot, peppery kick. Whole Laung is great for making curries, stews, soups, sauces, or marinades.
Laung is a flavorful spice used in Northern Indian cooking. It is an integral part of the flavor profile of many Indian dishes and curries and is used in combination with other spices such as cardamom, cloves, cinnamon, bay leaves, coriander, cumin, fennel, pepper and turmeric to form masalas. Laung has a mild peppery taste with a hint of citrus aroma which is balanced by the warmth of clove and cinnamon.
Laung is a spice that has a spicy, sweet, and floral aroma, with a sweet, hot, and pungent flavor profile. Laung has been used in Indian cuisine since at least the 11th century AD when it was mentioned in various Indian texts as Lawang. These days, Laung is most commonly used as an ingredient in dishes such as sambar, dal, and chutneys.
Laung is a whole spice that is commonly used in Asian cooking, particularly in Indian and Pakistani cuisine. It has a spicy, clove-like flavor and is often ground before cooking or used as a garnish on top of finished dishes.
Laung is an essential oil used in the Indian subcontinent and parts of South Asia, especially in perfumes. Laung gives a fruity, floral, and spicy smell and is extracted by steam distillation of the dry flowers of plants in the Zanthoxylum genus, including Zanthoxylum alatum.
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