.svg)
6
edits
Mukhwas: Difference between revisions
m
no edit summary
->SpinnerLaserzthe2nd No edit summary |
mNo edit summary |
||
| Line 7: | Line 7: | ||
| caption = | | caption = | ||
| alternate_name = | | alternate_name = | ||
| country = India, Pakistan, Nepal | | country = Bangladesh, India, Pakistan, Nepal, Trinidad and Tobago, Guyana and Suriname | ||
| region = | | region = | ||
| creator = | | creator = | ||
| Line 19: | Line 19: | ||
}} | }} | ||
[[File:Sugar coated fennel seeds (5565069484).jpg|thumb|Sugar-coated fennel seeds]] | [[File:Sugar coated fennel seeds (5565069484).jpg|thumb|Sugar-coated/Candied fennel seeds]] | ||
'''Mukhwas''' is a colorful South Asian after-meal snack or digestive aid widely used as a mouth freshener, especially after meals.<ref>{{Cite web|url=http://www.avclub.com/article/why-are-candy-coated-fennel-seeds-served-indian-re-243727|title=Why are candy-coated fennel seeds served at Indian restaurants?}}</ref> It can be made of various seeds and nuts, often [[fennel]], [[anise]], [[coconut]], [[coriander]], and [[sesame]]. They are sweet in flavor and highly aromatic due to [[added sugar]] and the addition of various [[essential oil]]s, including [[peppermint]] oil. The seeds can be savory or sweet—coated in sugar and brightly colored.<ref name="Pursell2016">{{cite book|last=Pursell|first=JJ |title=The Herbal Apothecary: 100 Medicinal Herbs and How to Use Them|url=https://books.google.com/books?id=SSN3CwAAQBAJ&pg=PA36|accessdate=20 June 2016|year=2015|publisher=Timber Press|location=Portland|isbn=9781604696622|page=36}}</ref> | '''Mukhwas''' is a colorful South Asian after-meal snack or digestive aid widely used as a mouth freshener, especially after meals.<ref>{{Cite web|url=http://www.avclub.com/article/why-are-candy-coated-fennel-seeds-served-indian-re-243727|title=Why are candy-coated fennel seeds served at Indian restaurants?}}</ref> It can be made of various seeds and nuts, often [[fennel]], [[anise]], [[coconut]], [[coriander]], and [[sesame]]. They are sweet in flavor and highly aromatic due to [[added sugar]] and the addition of various [[essential oil]]s, including [[peppermint]] oil. The seeds can be savory or sweet—coated in sugar and brightly colored.<ref name="Pursell2016">{{cite book|last=Pursell|first=JJ |title=The Herbal Apothecary: 100 Medicinal Herbs and How to Use Them|url=https://books.google.com/books?id=SSN3CwAAQBAJ&pg=PA36|accessdate=20 June 2016|year=2015|publisher=Timber Press|location=Portland|isbn=9781604696622|page=36}}</ref> | ||
The word is an amalgamation of the Sanskrit words ''mukh'' (mouth) and '' | The word is an amalgamation of the Sanskrit words ''mukh'' (mouth) and v''aas'' (smell). | ||
== See also == | == See also == | ||