Tamil food is characterized by the use of rice, legumes and lentils, its distinct aroma and flavour achieved by the blending of spices including curry leaves, tamarind, coriander,ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut and rosewater. The word "curry" is derived from the Tamil word 'kari' which means "an additive to the main course or a side dish" Rice and legumes play an important role in Tamil cuisine. Lentils are also consumed extensively, either accompanying rice preparations, or in the form of independent dishes. Vegetables and dairy products are essential accompaniments. Tamil Nadu is famous for its spicy non vegetarian dishes (just like Andhra Pradesh). The southern regions in Tamil Nadu, namely; Madurai, Kaaraikudi or Chettinaadu are famous for their spicy non vegetarian dishes.