Bazsites.com Herbals, Ingredients And Flavors
Directory Topics
On the Web
- Leffingwell and Associates - Information on flavor and fragrance materials, industry news, shareware for food additives, and links to papers on olfaction, food science, carotenoids, and odor thresholds.
- Food Ingredients First - Industry news and links, supplier directory, product applications and research database.
- Chinese Medicine Council of Hong Kong - A statutory body established under the Chinese Medicine Ordinance, responsible for implementing regulatory measures for Chinese medicine.
- Food Additives - An encyclopedia article on food additives, including definitions of the different types.
- Natural Food Colours Association (NATCOL) - Offers technical advice to industries that request it. Includes and explanation of what pigments are found in nature publications.
Wikipedia Articles
- Chaunk - A chaunk (sometimes spelled chounk or chonk or pronounced chawnce; also called tarka or baghar; and often translated as "tempering") is a garnish and/or cooking technique used in the cuisines of India, Bangladesh, and Pakistan, in which whole spices (and sometimes also other ingredients such as minced ginger root or sugar) are fried briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavors, before being poured, together with the oil, into a dish. A chaunk may be added at the end of cooking, just before serving (as with a dal soup or stew), or else prepared at the beginning of cooking, before adding the ingredients to a curry or similar ...
- New American cuisine - New American cuisine a term for upscale, contemporary cooking served primarily in restaurants in the United States. Combining flavors from America's melting pot with traditional techniques, New American cuisine includes ethnic twists on old standbys, Old World peasant dishes made from luxury American ingredients and molecular gastronomy.
- Processed cheese - Processed cheese, process cheese, or prepared cheese is a food product made from regular cheese and sometimes other unfermented dairy ingredients, plus emulsifiers, extra salt, food colorings and/or whey. Many flavors, colors, and textures of processed cheese exist.
- Mousse - Mousse is a form of creamy dessert typically made from egg and cream, usually in combination with other flavors such as chocolate or pureed fruit. The egg whites are beaten before being incorporated into the other ingredients to produce a light and fluffy yet extremely rich confection.
- Cake - ... kind of flour, a sweetening agent (commonly sugar), a binding agent (generally egg, though gluten or starch are often used by vegetarians and vegans), fats (usually butter, shortening, or margarine, although a fruit puree can be substituted to avoid using fat), a liquid (milk, water or fruit juice), flavors and some form of leavening agent (such as yeast or baking powder), though many cakes lack these ingredients and instead rely on air bubbles in the dough to expand and cause the cake to rise.