Turmeric is an ancient spice, a native of south east asia, commonly used in curries, dyes, and as a condiment. It is still used in rituals of the hindu religion. Turmeric is a mild digestive. An ointment base on the spice is used as an antiseptic. Turmeric water is an asian cosmetic applied to impart a golden glow to the complexion. Turmeric is splendid against skin diseases.
Tamarind’s acidic, juicy pulp is used to flavor a variety of foods. It is used as a souring agent in indian lentil dishes, curries and chutneys, where its flavor is more authentic than vinegar or lemon juice. Tamarind is considered a mild laxative and digestive.
Star anise comes by its name honestly, with its star shape and a licorice taste similar to regular anise, only stronger. It is about one inch high with eight segments and a dark brown rust color. Like regular anise, star anise gets its distinctive licorice taste from a chemical compound called anethol. Star anise is the unusual fruit of a small oriental tree. It is, as the name suggests, star shaped, radiating between five and ten pointed boat-shaped sections, about eight on average. Tough skinned and rust coloured, they measure up to 3cm long. The fruit is picked before it can ripen, and dried. Star anise plays a key role in the slow cooked dishes that characterize Eastern Chinese cuisine. Its licorice flavor enhances red cooked dishes, as well as eggs simmered in black tea.
In traditional Chinese medicine, star anise is prescribed as a digestive aid and to help cure colic in babies. The Shikimic Acid, extracted from star anise, is one of the chief ingredients in the antiviral Tamiflu drug used to fight avian influenza.
Saffron offers the distinctive aroma and taste. It is used in cooking as a seasoning and coloring agent. Saffron oil has therapeutic properties. It is the most expensive spice (by weight) in the world. In addition, it requires special treatment to fully extract its unique flowery, pungent, almost bitter character and deep orange color that make it indispensable in bouillabaisse, paella, and a host of other traditional dishes.
Crush and soak saffron to release its flavor. Saffron threads are quite frail and can easily be crumbled between your fingers, although for a more uniform powder, use a mortar and pestle. Measure (or count) saffron threads before crushing. A "pinch" is about 20 medium saffron threads.
Red chilies are used in indian cooking as one of the main spice. Red chilies are used whole, crushed or in powder form. Sun dried red chilies vary from red to blackish brown in color. Red chilies comes in many varieties some are hotter then other. The intense heat of the chili is concentrated in the seeds.
In india, a similar powdered spice comes from a fruit locally called ‘deghi mirchi’ the seasoning is used in many cuisines to add colour and flavour to dishes.
Dry mustard seed has no aroma but hot flavor is released when this mixes with water. It is often used in indian cooking specially for pickling.
Mango powder is made from raw green mangoes that are cut, sun-dried, and pounded into powder. Mango powder is used much like lemon. But it gives food a tangy, sour taste without adding moisture. Its tart flavor is used as a souring agent in soups, dals, vegetable dishes and chutneys.
Mace is the crimson or bright red colored spice or condiment, present as the second membrane covering the seed of the nutmeg fruit or the nutmeg. Its taste is milder than that of nutmeg and is used in recipes which are delicately flavored. It consists of the essential oils, which give out its peculiar flavor and aroma. Mace should be added at the beginning of cooking in order to develop its full flavor. Mace aids digestion and also stimulates the appetite.
Green Cardamom is one of the oldest spices in the world and also one of the most popular being the third most expensive spice after saffron and vanilla. Green Cardamom is mostly used in sweets to give nice aroma and flavor.
Aromatic, pungent and spicy, ginger adds a special flavor and zest to Indian stir fries and many fruit and vegetable dishes. Fresh ginger added to tea is believed to relive sore throats and head colds. Ginger is used in cooking, pickles and drinks. It is valuable for disorders of the digestive system.
Garlic is a wonderful seasoning to add aroma, taste, and added nutrition to your dishes. I often recommend using raw chopped or pressed garlic in many of my dishes to take advantage of the benefits derived from garlic. However, if you cannot tolerate raw garlic, you can add chopped garlic to foods while they are cooking. It is best to add it towards the end of the cooking process to retain the maximum amount of flavor and nutrition.
Ingredients:
- Coriander seeds - 1/2 cup
- Cumin seeds - 1/4 cup
- Green Cardamoms - 25 to 30 nos
- Bay leaves - 7 nos
- Black Cardamoms - 10 to 12 nos
- Cloves - 10 nos
- Mace - 7 nos
- Cinnamon 2 inch - 5 nos
- Star Anises - 2 florates
- Fennel seeds - 1 tbsp
- Black peppercorns - 1tsp
Steps:
1. Mix all the ingredients & roast them in a pan. Make sure that, all the spices are roasted evenly. Set aside the roasted spices and let it cool for a minute.
2. After cooling,grind the roasted spices into a fine powder.
3. Store the ground masala in an air-tight container, and use it in your recipes.
Garam Masala is a blend of several spices. Garam means hot and masala is mix of spices. This is a very aromatic spice mix which should be sparingly used. Garam Masala is very pungent but not as hot as chili powder. This is a popular spice mix In Indian dishes
More on : How to make Indian Garam Masala (traditional recipe)
Strongly aromatic and flavorful fenugreek seeds are popular spices widely used for their well recognized for culinary as well as for medicinal properties. Traditionally, fenugreeks are being used to cure digestive problems and to improve breast milk secretion in the nursing mothers. The yellow colored fenugreek seed, commonly called methi, is frequently used in the preparation of pickles and curry powders.
Fenugreek is used both as an herb (the leaves) and as a spice (the seed). The yellow colored fenugreek seed, commonly called methi, is frequently used in the preparation of pickles and curry powders. The young leaves and sprouts of fenugreek are eaten as greens. Fresh or dried leaves are used to flavor dishes. Fenugreek is mainly used as digestive aid. It is ideal for treating sinus, lung congestion, reduces inflammation and fights infection.
The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. Dried fennel seed is an aromatic, it is commonly used to treat asthma, bronchitis, colic disease, food poisoning and motion sickness.
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. Most of the houses in South India, have curry leaves tree in their vegetable garden. And the people, who don't have this tree in their house, uses a simple method to preserve and store them.
So, for those who cant get curry leaves for their daily use, can follow this method on "How to preserve Curry leaves for a longer duration".
Steps to preserve and store curry leaves:
1. Remove the curry leaves from the stems, & wash them well. Put the curry leaves on a kitchen towel or any clean cloth, and gently pat them dry.
2. Now, spread these curry leaves on a plate and keep it directly under the sun light for 2-3 days. Make sure that you cover the plate with something, so that the leaves won't fly away with the wind.
3. Once the curry leaves become dry and crispy, store them in an air-tight container. You can store them outside or inside the fridge. But in summer, i suggest you to store it in the fridge.
Use the stored curry leaves when ever you want and add it to you recipes, it will just taste the same as the fresh ones.
So, for those who cant get curry leaves for their daily use, can follow this method on "How to preserve Curry leaves for a longer duration".
Steps to preserve and store curry leaves:
1. Remove the curry leaves from the stems, & wash them well. Put the curry leaves on a kitchen towel or any clean cloth, and gently pat them dry.
2. Now, spread these curry leaves on a plate and keep it directly under the sun light for 2-3 days. Make sure that you cover the plate with something, so that the leaves won't fly away with the wind.
3. Once the curry leaves become dry and crispy, store them in an air-tight container. You can store them outside or inside the fridge. But in summer, i suggest you to store it in the fridge.
Use the stored curry leaves when ever you want and add it to you recipes, it will just taste the same as the fresh ones.
As the name suggests curry leaves are herbs which are added to curries, stews, soups, legumes, and many such preparations. Curry leaves are an integral part of Indian cooking style where many of the traditional and contemporary recipes are incomplete without curry leaves. Curry leaves are added not just for the flavour that they add, but they also stand to provide many benefits from health point of view. Curry leaves have many health benefits. It helps in controlling diabetes, cholesterol, improves eye-sight and many more.
More on: How to preserve Curry-leaves and store them for long time ??
This is my very essential herb for cooking. It is very aromatic, used in ayurvedic medicine in India. It is sad that cumin seed helps in headaches, nausea and liver problems. Cumin seeds also have the antiseptic properties, which helps in getting relieve from the cold and cough.
Cornstarch is often used as a binder. It can be used as a thickener in many recipes, can be replace with arrowroot. Cornstarch is also included in many baked good recipes, and is often used in conjunction with flour. Since it is gluten free, cornstarch can help add some structure to a baked good while increasing its tenderness.
Coriander seed is generally used coarsely ground or more finely powdered, depending on the texture desired. Ground coriander is apt to lose its flavor and aroma quickly. The most common use of coriander seed is in curry powders. Coriander is an ingredient of garam masala, pickling spices. Coriander seed oil is an aromatic stimulant, a carminative (remedial in flatulence), an appetizer and a digestive stimulating the stomach and intestines. It is generally beneficial to the nervous system.
Desiccated coconut is crisp, snow white in colour and has a sweet pleasant and fresh taste of the nut. It is made from fresh coconuts which are harvested at just the right time to ensure the best flavor. Desiccated coconut can be used as an ingredient in savoury and sweet recipes. It can also be used in smoothies, sprinkled on salads, or stirred into sautéed vegetables. It is also a common ingredient in Thai and Indian dishes. It has no cholesterol, Very low in sodium & High in manganese.
India’s traditional ayurvedic healers have used cloves since ancient times to treat respiratory and digestive ailments. Cloves are said to have a positive effect on stomach ulcers, vomiting, flatulence, and to stimulate the digestive system. It has powerful local antiseptic and mild anesthetic actions. The active principles in the clove may increase gut motility as well as improve the digestion power by increasing gastro-intestinal enzyme secretions. Thus, helps relieve indigestion and constipation problems.
Citric acid is made from citrus fruits. Lemons and limes have high concentrations of citric acid, accounting for their bitter taste. Oranges and tangerines are also high in citric acid. Citric acid is high in vitamin c. It is commonly used to flavor a variety of drinks, candies.
Cinnamon has a unique anti-clotting action and is used to control blood sugar. The sweet aroma and warm taste of cinnamon make very unique spice for cooking or baking.It has also often been used as a flavoring agent when making candy, mouthwashes, and toothpaste and body products. Even though cinnamon has proven to be valuable in the kitchen for cooking or for baking it is just as important as an herbal medicine.Cinnamon has the highest anti-oxidant strength of all the food sources in nature.
Ajwain, also known as carom seeds, look and smell much like cumin seeds, Ajwain seeds are pungent. Ajwain compliments dals, breads and root vegetables. They also comfort diarrhea and stomach pains.
This is my very essential herb for cooking. It is very aromatic, used in ayurvedic medicine in India. In addition to its use as medicinal values, caraway indeed has many health benefiting nutrients, minerals, vitamins and anti-oxidants. Caraway water is sometimes used in treating flatulence and indigestion in traditional medicines. It is also used in pharmaceuticals as flavoring agent in mouthwash and gargle preparations.
Black salt is considered a cooling spice in ayurvedic medicine and is used as a laxative and digestive aid. It is also believed to relieve intestinal gas and heartburn. It is sometimes used by people with high blood pressure or on low-salt diets because it is thought to be lower in sodium and purportedly does not increase sodium content in the blood. Black salt is appreciated by vegans in dishes that mimic the taste of eggs. It is used, for example, to spice tofu to mimic an egg salad.
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 is used around the world to flavor all different kinds of food. The Pepper fruit, also known as the peppercorn, is actually a berry obtained from this plant.
Black cardamom is originated from southern India. Black cardamom is an important ingredient of the Indian spice mixture Garam Masala. Black cardamom is also used in dal and rice dishes.
Bay leaf is an aromatic leaf, used as a herb to flavor the Indian dishes.
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 small slimy balls.
After soaking Basil seeds for 30min, a trancelucent jelly-like coating is formed around them. Strain and then use these soaked seeds in drinks, coolers, ice creams, faloodas. Add enough water to prevent soaked seeds form becoming lumpy.
Basil seeds or sabja seeds are one of the under estimated ingredient in Indian cooking. Not many people use these seeds despite them having many health benefits. They have a very good cooling effect, good for respiratory disorders, helps in digestion and cure constipation.
Pour some water into the bowl.
After 2-3 min, you can see the Basil seeds have absorbed water and turned into small slimy balls.
After soaking Basil seeds for 30min, a trancelucent jelly-like coating is formed around them. Strain and then use these soaked seeds in drinks, coolers, ice creams, faloodas. Add enough water to prevent soaked seeds form becoming lumpy.
Basil seeds or sabja seeds are one of the under estimated ingredient in Indian cooking. Not many people use these seeds despite them having many health benefits. They have a very good cooling effect, good for respiratory disorders, helps in digestion and cure constipation.
Asafoetida (Hing) is very essential ingredient in Indian vegetarian cooking. Hing has very strong and unique smell and flavor. If this is used too much smell can be unpleasant. It is used in Ayurvedic medicine and good for digestive system.
The Indian spices names are listed in an alphabetical order.
Asafoetida (Hing)
Basil Seeds (Sabja Seeds, Subja, Falooda Seeds, Tukmaria)
Bay leaf (Tej Patta)
Black Cardamom (Badi/Kala Elaichi)
Black Pepper (Kali Mirch)
Originated in India, Black pepper is used around the world to flavor all different kinds of food.
Black Salt (Kala Namak)
Black salt is used extensively in Indian cusine as well as in Ayurvedic medicine. Kala namk has a distinctive taste. It is often used by people with high blood pressure or on low-salt diets because it does not contain significant amounts of sodium.
Caraway Seeds (Shahjeera)
This is my very essential herb for cooking. It is very aromatic, used in ayurvedic medicine in india.In addition to its use as medicinal values, caraway indeed has many health benefiting nutrients, minerals, vitamins and anti-oxidants.
Carom Seed/Oregano/Bishops Weed (Ajwain)
Ajwain, also known as carom seeds, look and smell much like cumin seeds, Ajwain seeds are pungent. Ajwain compliments dals, breads and root vegetables. They also comfort diarrhea and stomach pains.
Cinnamon (Dalchini)
Cinnamon has a unique anti-clotting action and is used to control blood sugar. The sweet aroma and warm taste of cinnamon make very unique spice for cooking or baking. It has the highest anti-oxidant strength of all the food sources in nature.
Citric Acid (Nimboo Sat)
Citric acid is made from citrus fruits. Lemons and limes have high concentrations of citric acid, accounting for their bitter taste. It is commonly used to flavor a variety of drinks, candies.
Cloves (Laung/Lavang)
India’s traditional ayurvedic healers have used cloves since ancient times to treat respiratory and digestive ailments. Cloves are said to have a positive effect on stomach ulcers, vomiting, flatulence, and to stimulate the digestive system. It has powerful local antiseptic and mild anesthetic actions.
Coconut Dessicated (Sukha Nariyal ka Choora/Boora)
Desiccated coconut is crisp, snow white in colour and has a sweet pleasant and fresh taste of the nut. Desiccated coconut can be used as an ingredient in savoury and sweet recipes. It can also be used in smoothies, sprinkled on salads, or stirred into sautéed vegetables.
Coriander (Dhania)
Coriander seed is generally used coarsely ground or more finely powdered, depending on the texture desired. Coriander is an ingredient of garam masala, pickling spices. Coriander seed oil is an aromatic stimulant, a carminative, an appetizer and a digestive stimulating the stomach and intestines.
Corn Starch (Makai ka Atta)
Cornstarch is often used as a binder. It can be used as a thickener in many recipes, can be replace with arrowroot. Cornstarch is also included in many baked good recipes, and is often used in conjunction with flour.
Cumin Seed (Jeera)
Cumin seeds are very aromatic, used in ayurvedic medicine in India. It is sad that cumin seed helps in headaches, nausea and liver problems. Cumin seeds also have the antiseptic properties, which helps in getting relieve from the cold and cough.
Curry Leaves (Kari/Kadi Patta, Kadipatha)
Curry leaves are an integral part of Indian cooking. They are added not just for the flavour that they add, but they also stand to provide many health benefits like diabetes, cholesterol, improves eye-sight etc. How to preserve and store curry leaves for longer duration ??
Fennel Seed (Saunf)
The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. Dried fennel seed is an aromatic, it is commonly used to treat asthma, bronchitis, colic disease, food poisoning and motion sickness.
Fenugreek Leaves Dry (Methi)
Fenugreek is used both as an herb (the leaves) and as a spice (the seed). The yellow colored fenugreek seed, commonly called methi, is frequently used in the preparation of pickles and curry powders. Fresh or dried leaves are used to flavor dishes.
Fenugreek Seeds (Methi ke Dane)
Strongly aromatic and flavorful fenugreek seeds are popular spices widely used for their well recognized for culinary as well as for medicinal properties. Traditionally, fenugreeks are being used to cure digestive problems and to improve breast milk secretion in the nursing mothers.
Garam Masala
Garam Masala is a blend of several spices. Garam means hot and masala is mix of spices. This is a very aromatic spice mix which should be sparingly used. Garam Masala is very pungent but not as hot as chili powder. How to make Indian Garam Masala ??
Garlic (Lasan/Lahsun/Lahsan)
Garlic is a wonderful seasoning to add aroma, taste, and added nutrition to your dishes. I often recommend using raw,chopped or pressed garlic in many of my dishes. It is best to add it towards the end of the cooking process to retain the maximum amount of flavor and nutrition.
Ginger (Adrak/Adhrak)
Aromatic, pungent and spicy, ginger adds a special flavor and zest to Indian stir fries and many fruit and vegetable dishes. Fresh ginger added to tea is believed to relive sore throats and head colds. Ginger is used in cooking, pickles and drinks.
Green Cardamom (Hari Elaichi/Choti Elaichi)
Green Cardamom is one of the oldest spices in the world and also one of the most popular being the third most expensive spice after saffron and vanilla. Green Cardamom is mostly used in sweets to give nice aroma and flavor.
Mace (Aril, Javintri, Javitri)
Mace tastes milder than that of nutmeg and is used in recipes which are delicately flavored. It consists of the essential oils, which give out its peculiar flavor and aroma. Mace should be added at the beginning of cooking in order to develop its full flavor.
Mango Powder (Amchoor)
Mango powder is made from raw green mangoes that are cut, sun-dried, and pounded into powder. Mango powder is used much like lemon. But it gives food a tangy, sour taste without adding moisture. Its tart flavor is used as a souring agent in soups, dals, vegetable dishes and chutneys.
Mustard Seed (Rai)
Dry mustard seed has no aroma but hot flavor is released when this mixes with water. It is often used in indian cooking specially for pickling.
Paprika (Deghi Mirch)
In india, a similar powdered spice comes from a fruit locally called ‘deghi mirchi’ the seasoning is used in many cuisines to add colour and flavour to dishes.
Red Chilli (Lal Mirch)
Red chilies are used in indian cooking as one of the main spice. Red chilies are used whole, crushed or in powder form. Red chilies comes in many varieties some are hotter then other. The intense heat of the chili is concentrated in the seeds.
Saffron (Kesar)
Star Anise(Chakri Phool/Phul)
Star anise comes by its name honestly, with its star shape and a licorice taste similar to regular anise, only stronger. Tough skinned and rust coloured, they measure up to 3cm long. The fruit is picked before it can ripen, and dried.
Tamarind (Imli)
Tamarind’s acidic, juicy pulp is used to flavor a variety of foods. It is used as a souring agent in indian lentil dishes, curries and chutneys, where its flavor is more authentic than vinegar or lemon juice. Tamarind is considered a mild laxative and digestive.
Turmeric (Haldi)
Turmeric is an ancient spice, a native of south east asia, commonly used in curries, dyes, and as a condiment. Turmeric is a mild digestive. An ointment base on the spice is used as an antiseptic. Turmeric water is an asian cosmetic applied to impart a golden glow to the complexion. Turmeric is splendid against skin diseases.
Asafoetida (Hing)
Asafoetida (Hing) is very essential ingredient in Indian vegetarian cooking. Hing has very strong and unique smell and flavor. If this is used too much smell can be unpleasant. It is used in Ayurvedic medicine and good for digestive system.
Basil Seeds (Sabja Seeds, Subja, Falooda Seeds, Tukmaria)
Basil seeds or sabja seeds are one of the under estimated ingredient in indian cooking. They have a very good cooling effect, good for respiratory disorders, helps in digestion and cure constipation.
Bay leaf (Tej Patta)
Bay leaf is the aromatic leaf and used as a herb to flavor the dishes.
Black cardamom is originated from southern India. Black cardamom is an important ingredient of the Indian spice mixture Garam Masala. Black cardamom is also used in dal and rice dishes.
Originated in India, Black pepper is used around the world to flavor all different kinds of food.
Black salt is used extensively in Indian cusine as well as in Ayurvedic medicine. Kala namk has a distinctive taste. It is often used by people with high blood pressure or on low-salt diets because it does not contain significant amounts of sodium.
This is my very essential herb for cooking. It is very aromatic, used in ayurvedic medicine in india.In addition to its use as medicinal values, caraway indeed has many health benefiting nutrients, minerals, vitamins and anti-oxidants.
Ajwain, also known as carom seeds, look and smell much like cumin seeds, Ajwain seeds are pungent. Ajwain compliments dals, breads and root vegetables. They also comfort diarrhea and stomach pains.
Cinnamon (Dalchini)Cinnamon has a unique anti-clotting action and is used to control blood sugar. The sweet aroma and warm taste of cinnamon make very unique spice for cooking or baking. It has the highest anti-oxidant strength of all the food sources in nature.
Citric Acid (Nimboo Sat)Citric acid is made from citrus fruits. Lemons and limes have high concentrations of citric acid, accounting for their bitter taste. It is commonly used to flavor a variety of drinks, candies.
India’s traditional ayurvedic healers have used cloves since ancient times to treat respiratory and digestive ailments. Cloves are said to have a positive effect on stomach ulcers, vomiting, flatulence, and to stimulate the digestive system. It has powerful local antiseptic and mild anesthetic actions.
Desiccated coconut is crisp, snow white in colour and has a sweet pleasant and fresh taste of the nut. Desiccated coconut can be used as an ingredient in savoury and sweet recipes. It can also be used in smoothies, sprinkled on salads, or stirred into sautéed vegetables.
Coriander seed is generally used coarsely ground or more finely powdered, depending on the texture desired. Coriander is an ingredient of garam masala, pickling spices. Coriander seed oil is an aromatic stimulant, a carminative, an appetizer and a digestive stimulating the stomach and intestines.
Cornstarch is often used as a binder. It can be used as a thickener in many recipes, can be replace with arrowroot. Cornstarch is also included in many baked good recipes, and is often used in conjunction with flour.
Cumin seeds are very aromatic, used in ayurvedic medicine in India. It is sad that cumin seed helps in headaches, nausea and liver problems. Cumin seeds also have the antiseptic properties, which helps in getting relieve from the cold and cough.
Curry leaves are an integral part of Indian cooking. They are added not just for the flavour that they add, but they also stand to provide many health benefits like diabetes, cholesterol, improves eye-sight etc. How to preserve and store curry leaves for longer duration ??
The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. Dried fennel seed is an aromatic, it is commonly used to treat asthma, bronchitis, colic disease, food poisoning and motion sickness.
Fenugreek is used both as an herb (the leaves) and as a spice (the seed). The yellow colored fenugreek seed, commonly called methi, is frequently used in the preparation of pickles and curry powders. Fresh or dried leaves are used to flavor dishes.
Strongly aromatic and flavorful fenugreek seeds are popular spices widely used for their well recognized for culinary as well as for medicinal properties. Traditionally, fenugreeks are being used to cure digestive problems and to improve breast milk secretion in the nursing mothers.
Garam Masala is a blend of several spices. Garam means hot and masala is mix of spices. This is a very aromatic spice mix which should be sparingly used. Garam Masala is very pungent but not as hot as chili powder. How to make Indian Garam Masala ??
Garlic is a wonderful seasoning to add aroma, taste, and added nutrition to your dishes. I often recommend using raw,chopped or pressed garlic in many of my dishes. It is best to add it towards the end of the cooking process to retain the maximum amount of flavor and nutrition.
Aromatic, pungent and spicy, ginger adds a special flavor and zest to Indian stir fries and many fruit and vegetable dishes. Fresh ginger added to tea is believed to relive sore throats and head colds. Ginger is used in cooking, pickles and drinks.
Green Cardamom is one of the oldest spices in the world and also one of the most popular being the third most expensive spice after saffron and vanilla. Green Cardamom is mostly used in sweets to give nice aroma and flavor.
Mace tastes milder than that of nutmeg and is used in recipes which are delicately flavored. It consists of the essential oils, which give out its peculiar flavor and aroma. Mace should be added at the beginning of cooking in order to develop its full flavor.
Mango powder is made from raw green mangoes that are cut, sun-dried, and pounded into powder. Mango powder is used much like lemon. But it gives food a tangy, sour taste without adding moisture. Its tart flavor is used as a souring agent in soups, dals, vegetable dishes and chutneys.
Dry mustard seed has no aroma but hot flavor is released when this mixes with water. It is often used in indian cooking specially for pickling.
In india, a similar powdered spice comes from a fruit locally called ‘deghi mirchi’ the seasoning is used in many cuisines to add colour and flavour to dishes.
Red chilies are used in indian cooking as one of the main spice. Red chilies are used whole, crushed or in powder form. Red chilies comes in many varieties some are hotter then other. The intense heat of the chili is concentrated in the seeds.
Saffron offers the distinctive aroma and taste. It is used in cooking as a seasoning and coloring agent. Saffron oil has therapeutic properties.
Star anise comes by its name honestly, with its star shape and a licorice taste similar to regular anise, only stronger. Tough skinned and rust coloured, they measure up to 3cm long. The fruit is picked before it can ripen, and dried.
Tamarind’s acidic, juicy pulp is used to flavor a variety of foods. It is used as a souring agent in indian lentil dishes, curries and chutneys, where its flavor is more authentic than vinegar or lemon juice. Tamarind is considered a mild laxative and digestive.
Turmeric is an ancient spice, a native of south east asia, commonly used in curries, dyes, and as a condiment. Turmeric is a mild digestive. An ointment base on the spice is used as an antiseptic. Turmeric water is an asian cosmetic applied to impart a golden glow to the complexion. Turmeric is splendid against skin diseases.