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Ingredient
type of curry cooked and eaten in a thin, pressed-steel wok called a "balti bowl"
type of curry cooked and eaten in a thin, pressed-steel wok called a "balti bowl"
1 compound identified — cross-referenced scientific databases
Highlighted compounds are flavor-active · "~pred" marks predicted edges · click to view molecular profile
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.
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Wok-shaped Indian cooking dish — balti curries, kadai paneer
Deep Indian wok — kadai paneer, deep frying, tempering spices
Authentic Thai from a native — real home cooking, not restaurant approximations
Dome lid for wok steaming and braising — essential wok accessory
“the Baltimore carrot pomace presenting the highest values (16.99% and 7.64 g/g, respectively)”
Baltimore carrot pomace → has the highest → water absorption and retention capacities