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- Walnut
- "Akhrot" in Urdu -
is a nut with a distinctive brain shape. Walnuts are used in sweet and savoury cooking, and are good pickled and served with cheese. They can also be used finely chopped with sweet dishes or roughly chopped with salads and stir fries. Walnuts are naturally shaped like the brain and also benefit the brain in many ways.
- Water
- "Paani" in Urdu -
is a ubiquitous chemical substance that is composed of hydrogen and oxygen and is vital for all known forms of life.
- Watermelon
- "Tarbooz" in Urdu -
is the fruit of the watermelon plant, having a green rind and watery flesh that is bright red when ripe and contains black pips.
- Wheat
- "Gehun" in Urdu -
is grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour.
- Wheat Flour
- "Gehun Ka Aata" in Urdu -
is a flour produced by milling the endosperm portion of the wheat kernel. "Whole wheat flour," which is more nutritious, is made by milling the entire kernel, including the outer covering, or "bran".
- Wheatmeal
- "Gehun" in Urdu -
is a flour or meal derived from whole grains of wheat, often not finely ground.
- Whey
- "Dahi Ka Paani" or "Paneer Ka Paani" in Urdu -
is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. Sweet whey is manufactured during the making of rennet types of hard cheese like Cheddar or Swiss.
- White Flour
- "Maida" in Urdu -
also referred as "All-Purpose Flour", is a finely ground white wheat flour containing a moderate amount of protein; used for a wide variety of general baking and cooking.
- White Gram
- "Maida" in Urdu -
also referred as "All-Purpose Flour", is a finely ground white wheat flour containing a moderate amount of protein; used for a wide variety of general baking and cooking.
- White Lentils
- "Urad Dal" in Urdu -
is one of the most versatile of all legumes and can be cooked into thick purees and liquid soups, sauces, stews, pillow-soft fried savouries, moist raw chutneys, crispy pancakes, feather-light steamed dumplings, and sprouted salads.
- White Split Gram
- "Urad Dhuli Dal" in Urdu -
is a lentil with the skin removed that has traditionally been used in Pakistani cuisine. It is often called white gram and is used in purees and soups and is the special ingredient added to flours to make breads, dosa (crepes), idlis (steamed cakes) and sweets.
- Whole Bengal Gram
- "Chana Dal" in Urdu -
is one of the most important pulses in Pakistan and India. It is consumed in the form of whole dried seeds and in the form of dhal, prepared by splitting the seeds in a mill and separating the husk. Seeds are angular with pointed beak and small hilum. All parts of the plant are covered with glandular hairs.
- Whole Green Chili
- "Saabut Hari Mirch" in Urdu -
are commonly used in Pakistani and Indian dishes. They are eaten fresh and whole with meals.
- Whole Red Chili
- "Saabut Lal Mirch" in Urdu -
usually vary in length, are red to brownish red in color, warm and peppery, have an intensely pungent flavor with a biting hot and sharp and cumulative lingering effect.
- Whole Wheat
- "Saabut Lal Mirch" in Urdu -
usually vary in length, are red to brownish red in color, warm and peppery, have an intensely pungent flavor with a biting hot and sharp and cumulative lingering effect.
- Wood Apple
- "Bel" in Urdu -
is a round and woody fruit. It is eaten fresh and has some popularity in parts of India.
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