#GoldenApron23: week 11

Welcome to another exciting week of culinary exploration! We're thrilled to introduce a new set of ingredients. There's always something new to discover in the world of flavors and ingredients. So, let's embrace the challenge, embark on a week of delicious discoveries in the kitchen. Get ready to cook, experiment, and savor the magic of cooking!

Farfalle Pasta:
Farfalle pasta (also called Bowtie pasta, butterfly pasta) is a type of pasta characterised by its distinctive bowtie or butterfly shape. It's commonly used in pasta salads, creamy pasta dishes, and pasta bakes.

Pumpkin Flower:
Pumpkin flowers (also called Pumpkin blossom, kaddu ka phool) are the edible flowers of pumpkin plants. They have a mild, slightly sweet flavor. Pumpkin flowers are used in various regional dishes, such as "Kaddu Ka Phool Sabzi" in North India and "Pumpkin Flower Fritters" in South India.

Szechwan Pepper:
Szechwan pepper (also called Sichuan pepper) is a spice native to China with a unique citrusy and numbing flavor. It's a key ingredient in Sichuan cuisine. In India, it's used in some regional dishes like "Szechwan Pepper Chicken" and "Szechwan Pepper Paneer" etc.

Hemp Seed:
Hemp seeds are small, nutritious seeds derived from the hemp plant. They are rich in protein, healthy fats, and minerals. In India, hemp seeds are used in various ways, including sprinkling them on salads, laddos, blending them into smoothies, or adding them to baked goods.

Chamsur dana (Garden Cress Seeds)
Garden cress seeds, also known as aliv seeds, Halim seeds, asario, are tiny and highly nutritious seeds. They have a peppery flavor and are often used in Indian cooking. They are used in "Chamsur dana/Halim seed Ladoo," a popular sweet dish, and "Halim Drink," a nutritious beverage.