Spices play a very important role in Cooking. Masalas are the
combination of spices, herbs and other condiments ground together,
some Important Herbs and Spices which add flavor to our food.
Holy Basil - Tulasi - Ocimum Sanctum
This is a sacred plant of Hindus. properties. The leaves have a
sweet aromatic smell. Its tender fresh leaves are used as medicine.
the leaves are used mainly in Italian tomato sauces giving a sweet
scented, minty aroma & used to make very tasty cold drinks.
Ginger - Adrak
This is the most popular spice used in Indian cooking.Its flavor
is pungent and spicy. If you feel a cold, You can take it within
hot tea. unpeeled ginger root, tightly wrapped, can be refrigerated
for up to 3 weeks and frozen for up to 6 months. You should not
use dried ground ginger for dishes specifying fresh ginger as the
flavors differ greatly.
Saffron - Kesar
Saffron threads are orange-red dried stigmas of a smae flower
called the Crocus Sativus. Saffron's aroma is unique,it is used in
cooking to flavor and color the dish a wonderful golden yellow
color. It is mainly used in savory dishes like Biryani, Pulaos
and even some curries.
Turmeric - Haldi
Turmeric has a very intense, bright yellow-orange color and bitter
taste. It is used in almost all vegetarian and non-vegetarian
preparations in Indian coking. It has been known to have antiseptic
Almonds - Badaam
Almonds are oval nuts with a mellow, sweet flavor, These are
mainly used in the Mogul style of cooking in North India. In the
Indian sweets, like ice creams, halwas, confectioneries these are
used.Almonds are used to thicken gravies and as a special
Pomegranate - Ana r
A sweet and sour delicious fruit. The interior of the pomegranate
fruit is composed of many white seeds covered with a red or pink
pulp-like tissue which has a fresh sweet and sour pleasant taste.
the seeds can be used in a fruit salad.
Black Cardamom - Badi Elaichi
This spice is coarser in flavor and larger in size than the green
cardamom. It is used in flavoring meat, poultry and rice dishes.
When using the whole cardamom for flavoring dishes, remove the
cardamom before serving ( it does not taste good when bitten into).
Coriander Seeds - Dhania
Coriander seeds are round and have fine longitudinal ridges having
a sweet heady aroma, You should not use Coriander in place of
coriander leaves, although they are from the same plant. The seeds
are used whole and /or are ground into a powder for use.
Asafoetida - Hing
these are the dried gum resin of an east Indian plant. It has a
strong odor .You can not taste it raw, do not be afraid to try
using it in the recommended recipe. Usually just a pinch is used
for cooking mainly fish, vegetables and making "Indian pickles".
It is available in a yellow powdered form.
Golden Raisins - Kishmish
Golden Raisins are first sulfured and then dried to retain their
yellow golden color. These are generously used in many desserts
like Kheer and also in pulaos.
The flesh is grated and used for garnishing also used in many
Indian sweets and many curies. The dried coconut is grated and
ground into many "masalas" or also used in pieces and in savory
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Diff spices used in our Recipee