List of Pakistani condiments

List of Pakistani Condiments

Pakistani cuisine is known for its rich and diverse flavors, which are often enhanced by the use of various condiments. These condiments, ranging from spices and herbs to sauces and pickles, play a crucial role in defining the taste and aroma of Pakistani dishes. This article provides a comprehensive list of condiments commonly used in Pakistani cuisine.

Spices and Herbs

• Kali Mirch: A common spice used in various Pakistani dishes for its pungent flavor and aroma.
• Zeera: An essential spice in Pakistani cuisine, used for its distinctive flavor and aroma.
• Dhania: Used in both seed and leaf form, it adds a fresh and citrusy flavor to Pakistani dishes.
• Haldi: A yellow spice used for its color and medicinal properties.
• Elaichi: Used in both sweet and savory dishes for its strong, unique taste and aroma.

Sauces and Pastes

• Chutney: A sauce or a dry base for many Pakistani dishes, made from a variety of fruits and vegetables.
• Raita: A yogurt-based condiment, often mixed with vegetables like cucumber and spices.
• Imli Ki Chutney: A sweet and tangy sauce made from tamarind, sugar, and spices.

Pickles and Preserves

• Achaar: A term for pickles in Pakistani cuisine, made from a variety of vegetables and fruits preserved in oil and spices.
• Murabba: A sweet preserve made from fruits, sugar, and spices.

Others

• Ghee: Clarified butter used as a cooking medium in many Pakistani dishes.
• Rose Water: Used in many desserts for its sweet, floral aroma.

See Also

• Pakistani cuisine
• List of condiments
• List of Indian condiments

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