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Herb & Spice Directory INFORMATION ON HERBS, SPICES & FLAVOURINGS.
CARDAMOMS (Green, Black) (illaichi)
The pods are pale green-grey, opening this pod reveals tiny, black, highly aromatic seeds. The pods may be crushed and added to recipes (add both pods and seeds). They add a delicious flavour and are used widely in curry dishes and also in sweet recipes. The black cardamoms can be used whole in curries and rice dishes.
CHILLI POWDER (lal mirch)
Use as required to vary the heat of your dish. As a rough guide use between a pinch to one teaspoon.
CINNAMON STICKS (dalchini)
This is the dried bark of the cinnamon shrub belonging to the laurel family that has been peeled off, rolled into sticks then dried. Break pieces off to add in cooking, then extract them, like you would with bay leaves, at the end. It is also available in powdered form. It is a very useful spice, being used to flavour meat and vegetable dishes, seafood, pickles, cakes and stewed fruits.
CLOVES (laung)
These are the dried flower buds of an evergreen of the myrtle family. Their aroma is pungent and exotic. Whole cloves may be used in rice dishes and meat curries.
CORIANDER (dhaniya)
A fresh green herb from the parsley family. It is one of the most common ingredients in Indian cookery and one of the most fragrant. It is available as a fresh herb or dried leaves, whole seeds or ground. It is used in curries, many vegetable dishes, pulses and grain dishes. Keep a peppermill full of coriander seeds ready to provide freshly ground coriander.
CUMIN WHOLE (jeera)
Along with coriander, cumin is the most essestial ingredient in prepared curry powders and although not hot, it has a fragrance that makes it an essestial part of any curry. Cumin is available whole or ground. The seeds can be easily ground in a pestle and mortar. Try adding whole seeds when cooking rice or bread - this adds a really lovely flavour.
CURRY LEAVES
These are the aromatic leaves of the sweet Nim tree and add a lovely flavour to many dishes including chicken curry.
CURRY POWDER (haldi mirch masala)
A blend of various different spices. It can be obtained in various strengths from mild to very hot. It is nice sprinkled on to cheesy biscuits or mixed into sauces - basically try it on anything you fancy!
FENNEL SEEDS (saunf)
they have a unique flavour. Use them either in curries or they can also be eaten on their own, after a main meal as they freshen the mouth and are also known to aid digestion. They add a beautiful flavour when added to tea.
FENUGREEK (methi)
Used with fish, some meat dishes and vegetable curries. Available in seeds, ground and leaves.
GARAM MASALA
This is an aromatic mixture of spices which you can buy ready blended or you can make your own. The mixture usually includes black pepper, cumin, cinnamon, coriander, cloves and nutmeg for example. Garam masala is generally used towards the end of cooking or sprinkled over cooked dishes containing meat, lentils or vegetables.
GARLIC
This can be bought fresh, as a puree, flaked and powdered. Garlic tends to burn quite easily when fried and the flavour can then become bitter.
GHEE
Ghee is a clarified butter. It is able to withstand higher temperatures without burning than butter and most cooking oils.
GINGER (adrak)
Fresh root ginger is peeled then either grated, crushed, sliced or chopped and added to curries, rice and sweet dishes.
MUSTARD SEEDS (saroon)
These are available whole in black, yellow and brown varieties. The black and brown seeds are used to flavour vegetable and pulse curries.
SAFFRON (zafron)
The most expensive spice in the world. It comes from the dried stigmas of a variety of crocus and is used for its deep yellow colouring as well as flavour. It is used in rice, fish and sweet dishes. To use saffron, soak a few threads in a little hot water for about 15 minutes, then stir and add to the dish, together with the soaking water.
TANDOORI MASALA
This is a blend of various different spices which is ideal for marinating chicken and fish and cooking in the oven on the highest temperature or on the barbecue. It is in powder form so it nice mixed with yoghurt to make up the marinade. Lemon juice, fresh garlic and ginger can also be aded for extra flavour.
TURMERIC (haldi)
This is the powdered root of a plant which grows in India. It gives a warm yellow colour to curries and other foods. Ofen used to colour rice in place of saffron which is much more expensive.
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