Black Pepper: Difference between revisions
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Latest revision as of 17:46, 24 June 2017
"black pepper"
Pages in category "Black Pepper"
The following 14 pages are in this category, out of 14 total.
S
- She powdered fried grains of fine rice, moistened the powder with ghee and cooked it in a solution of sugar. Then she added camphor, black pepper, cloves, cardamom and other spices and rolled the mixture into balls that were very palatable and aromatic
- Sri Caitanya Mahaprabhu said, "These ingredients, such as sugar, camphor, black pepper, cardamom, cloves, butter, spices and licorice, are all material. Everyone has tasted these material substances before"
- Such ecstatic love is palatable, and expert critics have compared such ecstatic love with a mixture of curd, sugar candy and a little black pepper. The combined taste is very palatable
T
- There were about ten kinds of spinach, a soup called sukhta, which was made with bitter nimba leaves, a pungent preparation made with black pepper, a mild cake made of fried curd, and buttermilk mixed with small fried pieces of dhal
- There were also the sweets known as hari-vallabha and sweets made of senoti flowers, karpura flowers and malati flowers. There were pomegranates, sweets made with black pepper, sweets made with fused sugar, and amrti-jilipi
- These tastes are like a combination of yogurt, sugar candy, ghee (clarified butter), black pepper and camphor and are as palatable as sweet nectar
- They (Advaita Acarya and others) offered pungent preparations made with black pepper, sweet-and-sour preparations, ginger, salty preparations, limes, milk, yogurt, sugar candy, two or four kinds of spinach and soup made with bitter melon
- They offered pungent preparations made with black pepper, sweet-and-sour preparations, ginger, salty preparations, limes, milk, yogurt, cheese, two or four kinds of spinach, soup made with bitter melon, eggplant mixed with nimba flowers, & fried patola