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.

Saffron offers the distinctive aroma and taste. Saffron is used in cooking as a seasoning and coloring agent. Saffron oil has therapeutic properties. In India, saffron is used in winter because it provides heat.

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. 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.

Vegetable cutlets are filled with a great blend of vegetables and spices. These are great as an appetizer, afternoon snack with tea, or as a side dish with dinner.

Vegetable pulav has a mix of vegetables and spices. This is a great dish for get-togethers, especially for lunch. If you are not in the mood to prepare a big meal, use vegetable pulav as a one-dish meal with yogurt, pickle, papadam or chutney.