Cardamom (Elaichi): One of my most favorite spices. It has a very distinct fruity and floral aroma. This spice can also be used in sweet and savory dishes. It is a must spice to use when making chai. I would recommend buying cardamom pods and when you require the cardamom powder just take the seeds and ground them up. ...
Archives for July 2017
Fenugreek seeds
Fenugreek seeds (Methi dana): The seeds are quite bitter in taste similar to burnt sugar. Fresh and dried Fenugreek leaves are also often used in Indian cooking. ...
Mace
Mace (Javaitri): It is the outer layer that holds nutmeg seed. Whole dried mace is sold as blades, but you could also buy it in powdered form. Mace has much milder flavor compared to nutmeg and is used in a lot of European cooking. ...
Pomegranate seeds
Dried pomegranate seeds (Anardhana): Pomegranate seeds that are dried in the sun and then are used either whole or ground up. They have a tangy sweet taste and are added to chaats, kebabs, and raita. ...
Turmeric
Turmeric powder (Haldi): It is known for its antiseptic properties and color. It is used to heal colds, in Indian wedding ceremonies, and of course, it is a staple in Indian cooking. ...
Star Anise
Star anise (chakra phool): is a seed from the pod of an evergreen tree that grows in China and Vietnam. Star anise has a bitter flavor that of an aniseed, but a bit harsher. It can be used in baking as well as in cooking, and a little bit of this spice goes a long way. ...
Black Peppercorn
Black peppercorn (kali mirch): This spice is actually a berry that is picked just before they have ripened and turned red. Once the berries dry they turn black. Peppercorns can be green, white, or black. Black peppercorns are actually left on the vine the longest, thus having a deeper flavor than the others. ...
Saffron
Saffron (Kesar): It is a spice derived from the stigmas of a flower called saffron crocus. The stigmas need to be handpicked, and it takes 75,000-225,000 stigmas to make about a pound of saffron. It is definitely not a cheap spice to buy, but a little bit of saffron goes a long way. The flavor of saffron is hard to distinguish, but it is a bit sweet, floral, and pungent. It yields a beautiful flavor and color to many dishes around the world. ...
Black mustard seeds
Black Mustard seeds (Rai): Commonly used in South Indian, Maharashtrian, and Bengali cooking. Mustard seeds are often tempered in hot oil to release the nutty flavor. Black mustard seeds are the most pungent of all mustard seeds. ...
Caraway seeds
Caraway seeds (shah jeera or kala jeera): It resembles cumin seeds, but is darker and has a completely different flavor. It has a bittersweet and anise like flavor. It is not as earthy as cumin seeds. This spice is common not only in Indian cooking, but in Russian, Hungarian, and middle eastern food. ...