Ginger is a root of a tropical plant from the same family of turmeric. It is an indispensable ingredient in Indian cuisine. In Indian cuisine, it is used both fresh and powdered form. The famous ginger-garlic paste is the key ingredient almost for every curry dish. Tea with ginger is a very popular drink during …
Panch Phoron is a blend of five whole spices from Bengali origin. Panch means five and It is composed of mustard seeds, cumin seeds, fenugreek seeds, fennel seeds and nigella seeds. They usually fried in the hot oil to release the flavour to the oil and add warmth to the dish. It is used in …
There are many varieties of mustard seeds. In Indian cuisine, Yellow Mustard and Black Mustard are most commonly used, especially Black Mustard because of its strong flavour. The whole Black Mustard seeds are used to season vegetable dishes and for Sambhar. It is also used in paste form by grinding the seeds. Mustard oil is …
Mace is the dried lacy coating of the Nutmeg seeds. It has yellowish to orange-red colour. Usually sold as dried blades or powdered form. It has a delicate flavour but not too sweet as Nutmeg. It is used to prepare Biryani Masala, Kebab Masala and Korma dishes.
It is the seed of the Nutmeg tree (Myristica Fragrant) with an oval and wrinkled shape. A tropical Indonesian evergreen tree. It has a distinctive pungent fragrance and a warm sweet taste. In Indian cuisine, it is used in sweet as well as savoury dishes. Also used to make homemade Garam Masala, Biryani Masala, Chai …
Indian Bay leaf also known as Tej Patta comes from the plant Cinnamomum Tamala. Originated in the southern slopes of Himalayas, Nepal, and Bhutan. They also grow in India, Bangladesh, and China. Indian Bay leaves are larger, olive green and have three veins down the middle. Tej Patta or Indian Bay Leaves taste more like …
Cinnamon is the inner bark of the Cinnamomum Species trees. There are two types of cinnamon: Ceylon cinnamon from Sri Lanka and Cassia or Chinese cinnamon from Southern China and Indonesia. Ceylon Cinnamon is light and fine in colour and has a sweeter and more delicate taste. Cassia is darker and with thicker layers. It …
Cloves are dried flower buds from the tropical evergreen clove tree originated in Indonesia. It has a warm, sweet, and spicy aroma. In India, it is used in meat curries, teas, and Chai Masala. It is one of the main ingredients of Garam Masala.
Black Cardamom also is known as Kali Elaichi or Badi Elaichi. Native to the mountainous area of the Himalayas and Southern China. The largest producer of black cardamom is Nepal, India, and Bhutan. The pod has a rough, dried, and wrinkly skin with black seeds. It has a distinct woody, Smokey and intense aroma. In …
There are two main types of cardamom: Green Cardamom and Black Cardamom. The Green Cardamom comes from Southern India and it is the most common variety that usually found in the market. It is one of the most expensive spices. It has a strong, pungent aroma with a hint of lemon. Available in stores in …
