Green Cardamom (elaichi)
Green Cardamom is mostly used in sweets to give nice aroma and flavor.
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Herbs and Spices do more than taste good
Here is an interesting article about herbs and spices in the Washington Post that a friend sent me: http://www.washingtonpost.com/wp-dyn/content/article/2008/08/15/AR2008081504079.html
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Jhaal Muri – Kolkata Puffed Rice Snack
Jhaal muri is a popular street food snack of Kolkata. Jhaal means spices and muri is puffed rice. A long time ago, I visited my uncle in Kolkata and I still remember this mouthwatering snack. This puffed rice is tossed with potato, cucumber, tomatoes. A special blend of spices including tamarind pulp, and mustard oil are also […]
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Kadhi Pakoras
Kadhi is a very popular dish throughout India. Kadhi is a blend of yogurt and besan (gram flour) with besan pakoras. Kadhi is served with plain white rice.
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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.
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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.
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Paprika (dagi 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.
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Poached Pears with Warming Spices
These are perfect for the wintertime; they’re hearty and warming, full of delicious spice, and easy to make. They’re also not too rich, which is a relief after a season of indulgence. If you’ve got the time, make extra and save them for a lovely breakfast with some oatmeal or yogurt.
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Red Chili (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. 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.
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Rhubarb Chutney (Relish, Pickle)
Rhubarb Chutney; you may call this relish or pickle. This Sweet and sour chutney with blend of spices taste grate and very addicting. This is a great complement to any meal.
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Saffron (kesar)
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.
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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.
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Turmeric (haldi)
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.
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Vegetable Cutlets
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.
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