Basic Subsistence:CHAPATILASSIuse of spices, herbs, seeds, and flavoringshelped cooks transformstaple Pakistani foods into an exotic cuisineConsider some of the most common of these in wide use in Pakistan today: chilli powder, turmeric, garlic, paprika, black pepper, red pepper, cumin seed, bay leaf, coriander, cardamom, cloves, ginger, cinnamon, saffron, mace, nutmeg, poppyseeds, aniseed, almonds, pistachios, and yogurt. Their use in a wide range of pickles, chutneys, preserves, and sauces, together with curries of all descriptions and special treatment for meats, sea, food, vegetables and lentils, gives Pakistani food much of its distinctive character. Cultural influences, whether religious precepts, practices, and ceremonies or local traditions, or even esthetic preferences, have made their contribution toward the evolution of Pakistani cuisine. @NamaL @Fa!th @Sana_20 @huny @Advocate @Hira_Khan @MIS_MaLAika @Miss_Tittli @marib @Azeyy
