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- Lady Fingers
- "Bhindi" in Urdu -
also known as "Okra", are long green pod vegetables with a slightly furry skin, full of soft creamy seeds, and are often used to thicken soups and stews. During cooking, they produce a glutinous juice which thickens any dish to which it is added.
- Lamb
- "Dumba" in Urdu -
is the flesh of a young domestic sheep eaten as food.
- Lemon
- "Limbu" in Urdu -
is a small evergreen tree (Citrus limon) originally native to Asia, and is also the name of the tree's oval yellow fruit.
- Lemon Juice
- "Leemu Ka Ras" in Urdu -
is the liquid extract of lemon fruit, notably sour and often condensed, as used especially in food preparation; Lemonade, a fruit juice made from lemons.
- Lemon Rind
- "Limbu Ka Chilka" in Urdu -
also called lemon zest, when used as an ingredient, refers to shavings of the thin yellow outer skin of the lemon. It contains strong smelling oils which are used to flavor many baked goods.
- Lemon Zest
- "Limbu Ka Chilka" in Urdu -
also called lemon rind, when used as an ingredient, refers to shavings of the thin yellow outer skin of the lemon. It contains strong smelling oils which are used to flavor many baked goods.
- Lentils
- "Dal" in Urdu -
considered being the most nutritious and rich of the entire legume family. Lentils are a top source of protein and are high in phosphorous, zinc, iron, calcium, potassium, vitamins A and B complex. Lentils are great when cooked as a curry, as a soup, salad or side dish.
- Lettuce
- "Patta Gobhi" in Urdu -
is the common type of lettuce used in salads. There are three common varieties of lettuce found in the supermarket: crisphead, which has a tight solid head ; cos or romaine, Lettuce which has elongated, coarse leaves; and butteredheads or cabbage, which has loose, coarse leaves.
- Lime
- "Limbu" in Urdu -
is a term referring to a number of different fruits, both species and hybrids, citruses, which are typically round, green to yellow in color, 3–6 cm in diameter, and containing sour and acidic pulp. Limes are often used to accent the flavours of foods and beverages.
- Linseed
- "Alsi" in Urdu -
also known as "Flax Seed", is an edible plant seeds that is an excellent source of Omega-3 Fatty Acids.
- Linseed Oil
- "Alsi Ka Tail" in Urdu -
also known as "Flax Seed Oil", is a clear to yellowish oil obtained from the dried ripe seeds of the flax plant. The oil is obtained by cold pressing, sometimes followed by solvent extraction.
- Liver
- "Kaleji" in Urdu -
is delicious when cooked with hot spices. It is commonly made in a curry or fried with various spices.
- Long Grain Rice
- "Basmati Chawal" in Urdu -
are brown or white rice kernels averaging about 7 millimeters in length which are about 5 times as long as they are wide. These grains cook up fluffy and separate.
- Lotus Root
- "Kanwal Kakri" in Urdu -
also known as "Lotus Stem", is a root vegetable that is indigenous to Asia, and is found underwater. Similar in shape to a long squash, it is not uncommon for lotus roots to grow to a length of four feet. The exterior of this root is covered with a peel that is a reddish brown color in appearance, with a white interior that has the appearance of lace. The meat of the lotus root has a texture that is slightly crunchy, and mildly sweet.
- Lotus Stem
- "Kanwal Kakri" in Urdu -
also known as "Lotus Root", is a root vegetable that is indigenous to Asia, and is found underwater. Similar in shape to a long squash, it is not uncommon for lotus roots to grow to a length of four feet. The exterior of this root is covered with a peel that is a reddish brown color in appearance, with a white interior that has the appearance of lace. The meat of the lotus root has a texture that is slightly crunchy, and mildly sweet.
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