Turmeric (Haldi)
(adsbygoogle = window.adsbygoogle || []).push({}); Turmeric is an ancient spice, a native of south east asia, commonly used in curries, dyes, and as a condiment. It is still...
Tamarind (Imli)
(adsbygoogle = window.adsbygoogle || []).push({}); Tamarind’s acidic, juicy pulp is used to flavor a variety of foods. It is used as a souring agent in indian lentil dishes,...
Star Anise(Chakri Phool/phul)
(adsbygoogle = window.adsbygoogle || []).push({}); Star anise comes by its name honestly, with its star shape and a licorice taste similar to regular anise, only stronger. It is...
Saffron (Kesar)
(adsbygoogle = window.adsbygoogle || []).push({}); Saffron offers the distinctive aroma and taste. It is used in cooking as a seasoning and coloring agent. Saffron oil has therapeutic properties....
Red Chilli (Lal Mirch)
(adsbygoogle = window.adsbygoogle || []).push({}); Red chilies are used in indian cooking as one of the main spice. Red chilies are used whole, crushed or in powder form....
Paprika (Deghi Mirch)
(adsbygoogle = window.adsbygoogle || []).push({}); In india, a similar powdered spice comes from a fruit locally called ‘deghi mirchi’ the seasoning is used in many cuisines to add...
Mustard Seed (Rai)
(adsbygoogle = window.adsbygoogle || []).push({}); Dry mustard seed has no aroma but hot flavor is released when this mixes with water. It is often used in indian cooking...
Mango Powder (Amchoor)
(adsbygoogle = window.adsbygoogle || []).push({}); Mango powder is made from raw green mangoes that are cut, sun-dried, and pounded into powder. Mango powder is used much like lemon....
Mace (Aril, Javintri, Javitri)
(adsbygoogle = window.adsbygoogle || []).push({}); Mace is the crimson or bright red colored spice or condiment, present as the second membrane covering the seed of the nutmeg fruit...
Green Cardamom (Hari Elaichi/Choti Elaichi)
(adsbygoogle = window.adsbygoogle || []).push({}); Green Cardamom is one of the oldest spices in the world and also one of the most popular being the third most expensive...
Ginger (Adrak/Adhrak)
(adsbygoogle = window.adsbygoogle || []).push({}); Aromatic, pungent and spicy, ginger adds a special flavor and zest to Indian stir fries and many fruit and vegetable dishes. Fresh ginger...
Garlic (Lasan/Lahsun/Lahsan)
(adsbygoogle = window.adsbygoogle || []).push({}); Garlic is a wonderful seasoning to add aroma, taste, and added nutrition to your dishes. I often recommend using raw chopped or pressed...
How to make Indian Garam Masala (Traditional Recipe)
(adsbygoogle = window.adsbygoogle || []).push({}); Ingredients: Coriander seeds - 1/2 cup Cumin seeds - 1/4 cup Green Cardamoms - 25 to 30 nos Bay leaves...
Garam Masala
(adsbygoogle = window.adsbygoogle || []).push({}); Garam Masala is a blend of several spices. Garam means hot and masala is mix of spices. This is a very aromatic spice...
Fenugreek Seeds (Methi ke Dane)
(adsbygoogle = window.adsbygoogle || []).push({}); Strongly aromatic and flavorful fenugreek seeds are popular spices widely used for their well recognized for culinary as well as for medicinal properties....
Fenugreek Leaves Dry (Methi)
(adsbygoogle = window.adsbygoogle || []).push({}); Fenugreek is used both as an herb (the leaves) and as a spice (the seed). The yellow colored fenugreek seed, commonly called methi,...
Fennel Seed (Saunf)
(adsbygoogle = window.adsbygoogle || []).push({}); The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. Dried fennel...
How to Preserve Curry Leaves for a Long Time
In some parts of India, people find it difficult to get enough curry leaves for their daily use. But here in Kerala curry leaves grow like big plants....
Curry Leaves (Kari/Kadi Patta, Kadipatha)
(adsbygoogle = window.adsbygoogle || []).push({}); As the name suggests curry leaves are herbs which are added to curries, stews, soups, legumes, and many such preparations. Curry leaves are...
Cumin Seed (Jeera)
(adsbygoogle = window.adsbygoogle || []).push({}); This is my very essential herb for cooking. It is very aromatic, used in ayurvedic medicine in India. It is sad that cumin...
Corn Starch (Makai ka Atta)
(adsbygoogle = window.adsbygoogle || []).push({}); Cornstarch is often used as a binder. It can be used as a thickener in many recipes, can be replace with arrowroot. Cornstarch...
Coriander (Dhania)
(adsbygoogle = window.adsbygoogle || []).push({}); Coriander seed is generally used coarsely ground or more finely powdered, depending on the texture desired. Ground coriander is apt to lose its...
Coconut Dessicated (Sukha Nariyal ka Choora/Boora)
(adsbygoogle = window.adsbygoogle || []).push({}); Desiccated coconut is crisp, snow white in colour and has a sweet pleasant and fresh taste of the nut. It is made from...
Cloves (Laung/Lavang)
(adsbygoogle = window.adsbygoogle || []).push({}); India’s traditional ayurvedic healers have used cloves since ancient times to treat respiratory and digestive ailments. Cloves are said to have a positive...
Citric Acid (Nimboo Sat)
(adsbygoogle = window.adsbygoogle || []).push({}); Citric acid is made from citrus fruits. Lemons and limes have high concentrations of citric acid, accounting for their bitter taste. Oranges and...
Cinnamon (Dalchini)
(adsbygoogle = window.adsbygoogle || []).push({}); Cinnamon has a unique anti-clotting action and is used to control blood sugar. The sweet aroma and warm taste of cinnamon make very...
Carom Seed/Oregano/Bishops Weed (Ajwain)
(adsbygoogle = window.adsbygoogle || []).push({}); Ajwain, also known as carom seeds, look and smell much like cumin seeds, Ajwain seeds are pungent. Ajwain compliments dals, breads and root...
Caraway Seeds (Shahjeera)
(adsbygoogle = window.adsbygoogle || []).push({}); This is my very essential herb for cooking. It is very aromatic, used in ayurvedic medicine in India. In addition to its use...
Black Salt (Kala Namak)
(adsbygoogle = window.adsbygoogle || []).push({}); Black salt is considered a cooling spice in ayurvedic medicine and is used as a laxative and digestive aid. It is also believed...
Black Pepper (Kali Mirch)
(adsbygoogle = window.adsbygoogle || []).push({}); Incredibly popular black pepper, often referred as “king of spice” is a well-known spice since ancient times. Originated in Indian state, Kerala, black pepper...
Black Cardamom (Badi/Kala Elaichi)
(adsbygoogle = window.adsbygoogle || []).push({}); Black cardamom is originated from southern India. Black cardamom is an important ingredient of the Indian spice mixture Garam Masala. Black cardamom is...
Bay Leaf (Tej Patta)
(adsbygoogle = window.adsbygoogle || []).push({}); Bay leaf is an aromatic leaf, used as a herb to flavor the Indian dishes. ...
Basil Seeds (Sabja Seeds, Subja, Falooda Seeds, Tukmaria)
Take some Basil seeds in a bowl. Pour some water into the bowl. After 2-3 min, you can see the Basil seeds have absorbed water and turned into...
Asafoetida (Hing)
(adsbygoogle = window.adsbygoogle || []).push({}); Asafoetida (Hing) is very essential ingredient in Indian vegetarian cooking. Hing has very strong and unique smell and flavor. If this is used...