Ajowan ( ajowain / anise / carum )
Related to the caraway and cumin, these small brown seeds are valued
for their digestive
properties. They are used in vegetable dishes, especially in southern
Indian, and in breads.
Aniseed
similar to fennel seeds,these small seeds are a popular ingredient
in food from the Bengali and Kashmiri regions of Asia. They taste and
smell similar to liquorice. They are also available
ground from Indian food stores.
Cardamon ( eliachi )
these small pods contain numerous tiny black seeds which have a warm
flavour, and are highly aromatic. Used in both sweet and savoury dishes,
cardamon pods are usually lightly crushed prior to use to allow the full
flavour of the seeds to be appreciated.
Whole or crushed cardamon pods are not meant to be eaten as part of the dish,
and should be removed before serving ( or left to the side ).
Some recipes specify using just the seeds rather than the whole pod. To remove the seeds, use the end of a rolling pin or pestle and mortar to break open the pod and take out the seeds.
Green Cardamons are considered the best because of their fine, delicate
flavour. Green Cardamons are also prized for their digestive properties,
and some Indians chew them raw after they have eaten extra-spicy curries,
to aid digestion and sweeten the breath.
Black Cardamon pods make an adequate substitute, but they have a much stronger
flavour.
Cassia
(related to the laural family)
this spice comes from the bark of the cassia tree. It is similar
in appearance and flavour to cinnamon, but it is not as uniform in shape.
Cinnamon can be used in it's place.
Cayenne pepper
orange-red in colour, this ground pepper is extremely hot and pungent,
being made from dried red chillies.
Chillies ( mirchi )
| The oils of chillies, concentrated in the seeds and ribs, contain a highly irritating substance, capsaicin, which, depending on the hotness of the chilli, can cause a rash or even a burn. When handling all chillies - fresh, dried, canned, or powdered - take very great care to protect your skin. Work with whole chillies under cold running water. ( hot water can release irritating vapors ). Wear thin rubber gloves or generously oil your hands. Do not touch your face, especially your eyes, until you have thoroughly washed your hands with soap and warm water. If you touch your eyes, flush them with cold water immediately. |
the quickest way to add heat to a dish is to add dried chilli,
be it flakes, powdered, or otherwise.
Fresh chillies are used in many dishes. They will keep well in airtight
containers stored in the fridge (refrigerator)
For information on types :
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Cinnamon shavings
these are obtained from the bark of the cinnamon tree and are processed
and curled to form the sticks of this fragrant spice. The sticks are
not edible, although they make an attrctive garnish, as well as, adding flavour
to sweet and savoury dishes. Cinnamon is also available ground.
Cloves
these dried, unopened flower buds are used to give flavour and aroma
to both sweet and savoury dishes, but should always be used with caution,
as the flavour can be overwhelming if to much / many are used.
Whole cloves are not meant to be eaten.
Cloves are one of the spices traditionally used in garam masala.
Coriander ( dhaniya )
avaiable as ground or as seeds, this spice is one of the essential
ingredients of Indian cooking.
Coriander seeds are often dry roasted before use to develop the flavour.
Cumin ( jeera )
these caraway like seeds are popular with Indian cooks because of their
warm, pungent flavour and aroma. The seeds are sold whole or ground,
and are usually included as one of the flavourings in garam masala.
Curry Leaf ( kari patta )
Grown extensively in the foothills of the himalayas, these leaves have
quite an assertive flavour,
and are used to flavour vegetables and pulses. Available both fresh
( preffered ) and dried.
Fenugreek
The seed of this herb is used for it's bitter flavour and pronounced
aroma, especially in vegitarian dishes and pickles. You will find both
the seeds and a ground version.
Onion seeds
always used whole in Indian cooking, these tiny black seeds are added
to pickles, and often sprinked over the top of naan breads.
Onion seeds don't have anything to do with the vegetable, but they look very
similar to the vegetables seeds, hence the name.
Paprika
Hungary and Spain produce a mild sweet strain of pepper. Dried
and powdered, this is known as paprika
Deghi Mirchi
grown in Kashmir, it's the main plant used for making Indian paprika.
It's a mild chilli pepper which
tints the dishes with a brilliant red pepper colour, without making them
too hot.
Peppercorns
these are available in three colours -
White - ripe berries
Black - unripened berries dried until darkish green black in colour
Green - unripe berries
the black berries with their warm, aromatic flavour are most frequently
used in indian cooking.
Peppercorns are used whole in dishes such as biriyani ( they are not meant
to be eaten, and should be left to one side ), or they may be ground, in
which case, they should be freshly milled as required, as they quickly loose
their flavour.
Poppy seeds
these are available in two colours -
White - used for their thickening properties in Indian cooking
Black - often used sprinkled on bread
Do not substitute black seeds for white, as the flavour is very
different.
Saffron ( kesar )
the most expensive of all spices, saffron strands are the stamens of
a type of crocus ( a flower ).
It gives dishes a rich, golden colour, as well as adding a distinctive, slightly
bitter taste.
Some recipes suggest substituting tumeric for saffron, but though the
colours are similar, the flavours are very different.
Saffron is sold as a powder or as strands, the strands have the better
flavour.
Sesame seeds ( til )
these are pale creamy seeds. With a rich, nutty, flavour. Indigenous
to India.
Tamarind
vegitable dishes are often given a sharp, sour flavour with the inclusion
of tamarind juice.
this is made from the semi-dried, compressed pulp of the tamarind tree.
It's possible to buy bars
of the pungent smelling pulp in asian grocery stores.
Store it in a tightly sealed plastic bag, or an air-tight
container.
Turmeric
this aromatic root is dried and ground to produce a destinctive bright
yellow-orange powder. It
has a warm aromatic scent, and a full, somewhat musty taste.
Vark
This is edible silver that is used to decorate elaborate asian dishes,
prepared for the most special
occasions and celebrations.
Available in asian food stores.