Once the spices are dried until crispy, each is roasted to a specific temperature, ranging from mild to high. The oils released during this roasting process enhance the aroma and flavour, giving it a more complex and robust taste.

Creator

• Mumbai Archive Project Team

Mitwirkende

• Lavanya Ullas

Publisher

• Jio Institute

Stichwort

• Spices
• East Indian cuisine
• Portuguese
• Mumbai Archive Project
• Culinary history
• East Indian
• Bottle Masala

Resource type

• Image

Rights statement

• http://rightsstatements.org/vocab/InC/1.0/