Coriander (dhania)
Coriander seed is generally used coarsely ground or more finely powdered, depending on the texture desired. It is best bought whole as, being brittle, it is easy to mill or pound in a mortar. 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.
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Fenugreek Dry Leaves (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. 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.
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Ginger (adrak)
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.
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Mathri (Salted Crackers)
Mathris are similar to salted crisp crackers and are a very popular afternoon snack. Traditionally, mathris are served with spicy pickles.
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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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