indiana spices

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Indian Spices: Description

AJWAINAlso known as Bishop's Weed, Ajwain is particularly popular in Indian savoury recipes,

savoury pastries, and snacks (including Bombay mix and breads, especially parathas

bean and pulse recipes, all o! which illustrates the a!!inity Ajwain has !or starchy !oods"

Ajwain can be crushed in the hand, when it releases a power!ul thyme aroma and !lavour"

ALLSPICE - BERRIES & GROUND

Allspice, also known as pimento or #amaican pepper, is a member o! the myrtle !amily,

grown primarily in #amaica"

$he berry is a sort o! reddish greenish brown and is about the si%e o! a pea"

Allspice smells o! cloves, cinnamon and nutmeg, and some people even detect a hint o!mace and peppercorns in its aroma"

In #amaica, a local drink, known as #amaica dram, is made !rom allspice and rum"

$he whole berries are a popular ingredient !or mulled wine and &hristmas puddings"

round or whole spice can be used in preserves and chutneys"

ANISE

Anise is used in sweet and savoury cooking, in spicy dishes !rom India, as well as lightly

!lavoured cuisines"

$his spice !lavours con!ectionery, bread, cakes, biscuits and sauces"

It is also used in popular drinks such as ernod, )icard, *jen, )aki, *u%o and Arrak"

ANNAO SEED

$he seeds are washed and dried separately !rom the pulp !or culinary use"



A popular #amaican dish o! salt cod and ackee is served in a vivid sauce, coloured with

annatto"

An orange !ood colouring, made !rom the husk, is used !or making cheeses, such as+dam, unster and )ed -eicester"

It is also used in .panish cuisine"

ASA!OEIDA - RESIN & POWDER

ost commonly used in Indian vegetarian cooking"

Asa!oetida is also used in curries and pickles !rom West and .outh India"

It is normally !ound in a powered version and o!ten sold in a bright yellow tub"

BASIL - DRIED

Basil is a member o! the mint !amily"

In ancient times it was known as the herb o! kings"

Basil goes well with other herbs, spices and !lavourings like thyme, garlic, oregano and

lemon"

An a!ter dinner tea can be prepared with basil and mint"

CAPERS - NASURIU" SEEDS# DR$ SALED

CAPERS

&hopped capers are included in a wide variety o! classic sauces including, tartare,remoulade and ravigote"

.auces using capers are traditionally served with boiled mutton, but you can try this

sauce on salmon, pan/!ried or grilled !ish, with the addition o! a little grated lemon rind"

&apers are also widely used in Italian cuisine, as !lavouring in antipasto salads and as atopping on pi%%a"

CARAWA$ - SEEDS AND GROUND

&araway seeds can be used in savoury and sweet dishes"

$hey are extensively used in +astern +uropean, erman and Austrian cuisine"



&araway has long been used to !lavour cheese"

&araway can be !ound in soups, goulash, breads, cakes and biscuits"

.ausages and other meat preparations are seasoned with caraway"

&araway is an important ingredient in the li0ueur 1ummel, in A0uavit, a drink enjoyed by the .candinavians, and as an ingredient in gin and .chnapps

CARDA"O" SEED - BLAC%# WIE# GREEN &

GROUND

&ardamom is an essential ingredient in the preparation o! both savoury and sweet dishes,universally"

It is mainly used in Indian dishes2 curries, pilaus, garam masala and other spice mixtures"

It also enhances Indian sweetmeats and desserts such as kul!i and milk puddings"

3ou will also !ind this spice used widely in .candinavian cooking"

Arabic co!!ee is !lavoured with cardamom and is a symbol o! Arabic

CASSIA

&assia, also known as &hinese cinnamon, is generally used in savoury dishes" It is closely

related to cinnamon and is o!ten con!used with it"

&assia has a strong, sweet taste and aroma more like cinnamon" &assia is an ingredient in

mixed spice, pickling spices and &hinese !ive spices"

&assia is good with stewed !ruits such as rhubarb and apple" It is also used in the +ast !or

pickles, in curries and spicy meat dishes where it imparts a warm aromatic !lavour"

CELER$ SEED - GROUND

Whole celery seeds can be added to bread dough or when making cheese biscuits, and both may be served with soups and savoury dishes"

It can be sprinkled over grilled tomatoes or salad, egg or !ish dishes"

Whole celery can also be added to bread dough or biscuits"



rinding the seeds with either salt or peppercorns in the re0uired

proportions makes both celery salt and celery pepper" $hese seasonings

are best made when re0uired"

CAA "ASALA

&haat is an Indian light salad snack sold traditionally by !ood hawkers"

It has a tangy taste and always contains amchur (mango powder, jeera (ground ginger

and kala namak (black salt"

*ther ingredients !or the masala may vary and contain black peppercorns, ajwain seeds, pomegranate seeds, asa!etida, cayenne pepper, and garam masala"

CANA DALL

&hana daal is a type o! split chickpea and it is o!ten con!used with yellow split pea"

Both are !rom the same !amily and the !lavour is similar"

$here are several varieties o! chickpeas in India" It is very popular in unjab and thenorthern states" It is also used in 1erela where it is made into a sweet !or one o! the well/

known !estivals, the *nam"

CAROLI

&haroli is tiny and resembles a small bean"

It tastes sweetish, and almost musky but not really nutty"

4sed primarily as a garnish"

CILLIES RED & GREEN - WOLE# CRUSED#

PASES# DRIED# PIC%LED

$he chilli !lavour enhances the cooking o! tropical countries with bland staple !oods"

&urries !rom India, $hailand, alaysia and Indonesia all rely on chillies !or their

characteristic !lavours"

It is perhaps the most widely used ingredient in India today"



$he ortuguese are thought to have introduced chillies to India"

.ome +uropean countries like Italy and 5orthern +uropean countries

CINNA"ON - GROUND# SIC%S

&innamon is used in many dishes !rom around the world"

$he 0uills or cinnamon sticks are usually added whole to rice dishes, meat and poultry

dishes, mulled wine and punches"

round cinnamon is used with traditional spices in baking rich cakes, pastries, and

biscuits"

CLO'ES

&loves are included in many classic spice mixtures, including &hinese !ive spice powder,

Indian and *riental curry powders, spices !or mulling wine and ground mixed spices !or

baking"

Whole cloves are !re0uently used to !lavour cooking li0uids !or simmering !ish, meat and

poultry"

Indian rice is sometimes cooked with cloves, to give it a distinct !lavour"

round cloves are used to spice rich !ruitcakes, gingerbreads, biscuits, and puddings"

It is also e!!ective !or those su!!ering !rom toothache2 a cotton bud is soaked in clove oiland applied to the tooth to relieve pain"

CORIANDER

&oriander is also known as &hinese parsley, or cilantro

and is used by most Indian households as an essentialingredient in cooking"

6resh coriander is a very versatile herb, and can be

used in meat, !ish, and poultry dishes"

It is also widely used in vegetarian cooking as it enhances the !lavour and taste o! the

dish"

Whole or ground coriander can be used in chutneys, particularly with green tomatoes"



CU"IN SEEDS - WIE# BLAC% & GROUND

round cumin is very popular in cuisines which are generally highly spiced, !or example

in Indian, iddle +astern, 5orth A!rican, and exican cooking"

&umin is also an essential ingredient in most curry powders and garam masala"

It is a warm sweetish spice, and is added to soups and stews, especially oroccan lamb

dishes and exican meat dishes

CURR$ LEA'ES

$hese small oval leaves come !rom the urraya koenigi plant, which eventually growsinto a tree"

It has a power!ul aroma and can be used !resh or dry"

$hey are widely used in adras style curry powders and pastes, and in shell!ish dishes"

*ne o! the best ways to use curry leaves is to !ry mustard seeds in hot ghee, then add a

little asa!oetida and several curry leaves !or just a !ew seconds, be!ore stirring all into a plain dhal dish"

I! the leaves are added whole, remove them be!ore serving"

DILL SEED

7ill seeds are usually !ound in jars o! pickled cucumbers"

&rushed dill seeds blend well with almost all !ish dishes"

7ill is also good with egg dishes particularly when preparing egg mayonnaise"

4se dill vinegar or crushed seeds to make a dressing !or a mixed sea!ood salad, coleslaw,

or potato salad"

7ill can be added to home/made bread to serve with vegetable soups,

such as carrot or tomato soup"

!ENNEL SEED



6ennel has a great a!!inity with !ish dishes"

It also compliments pork and lamb"

$he crushed seeds are used in salad dressings and in mayonnaise to serve with !ish"

round !ennel is used in many curry powders and in &hinese !ive spice powders"

&rushed seeds are used in savoury and sweet baking, e"g" in breads, doughs, cakes and biscuits"

!ENUGREE%

6enugreek is rich in protein, minerals and vitamins, which makes it an importantingredient in vegetable and dhal dishes eaten in the poorer areas o! India"

It has small oval bitter tasting leaves and has a power!ul curry !lavour"

$he small seeds resemble tiny irregular beige stones and are very hard to grind"

6enugreek is !ried or roasted be!ore use to reduce the pungency"

$he leaves in India are called ethi, widely used in Indian cooking combined with

vegetables such as spinach and potato"

6enugreek seeds are used in spiced !ish dishes and vegetable curries"

!I'E SPICE

6ive spice is a mixture o! e0ual 0uantities o! .%echwan pepper, cinnamon or cassia,

cloves, !ennel seeds and star anise"

4se in chicken, red/cooked meat and pork dishes with .oy sauce"

rind all ingredients to a !ine powder"

$he aroma o! this spice always seems to dominate the &hinese supermarket"

GALANGAL

alangal is sometimes known as .iamese ginger and is used in all the cuisines o! .outh

+ast Asia, particularly in sea!ood and chicken dishes"



It is !re0uently pounded with onion, garlic, chillies and ginger to make a spice paste"

.lices are added to $hai soups with shreds o! lemon grass and lime leaves"

GARA" "ASALA

aram masala is a blend o! spices, which can be used as a dry mixture or as a paste"

$he !lavours can be mild and !ragrant or more spiced"

$his depends largely on the cook and the style in which the masala is prepared"

GARLIC

arlic is highly valued !or its medicinal and culinary properties"

It is an essential ingredient in a variety o! dishes around the world"

Along with ginger, onion and chilli, it !orms a combination o! !lavours that is !amiliar inAsian and *riental dishes"

arlic is widely used in both +astern and Western dishes in curries, casseroles and

sauces"

It !lavours !ish, meat, poultry and vegetarian dishes"

GEE

hee is traditionally made !rom home/made butter"

It is available in two !orms2 pure ghee made !rom butter, and vegetable ghee"

8ery pure ghee seldom solidi!ies"

GINGER - DRIED# PASE AND GROUND

inger is commonly used in Indian and &hinese cooking"

3ou can use it whole or grind it or use as a paste"

astes can also be !ound in supermarkets, sold in jars"

3ou can make it by pureeing !resh ginger in a blender" $he paste will keep !or about 9

months re!rigerated" ix a little oil with the puree to keep it !resh and make it last longer"



ORSE RADIS - DRIED - !RES

:orseradish is a potent gastric stimulant and is the per!ect accompaniment !or rich or

!atty !oods"

It is richer in 8itamin & than lemons or oranges"

$o prepare !resh horseradish, peel only the re0uired amount and grate, or shred in a !ood

processor"

It is used as an accompaniment to bee!, steaks, venison and strong !ish"

JAGGER$

#aggery is an unre!ined sugar made in rural areas o! India by boiling down sugar cane

juice"

It is used in sweet and savoury dishes and to make desserts"

#aggery is also sold in blocks and has a delicious !udge !lavour"

It is available in most Indian shops"

It can sometimes be substituted by demerara sugar, although the !lavour cannot becompared"

JUNIPER BERR$

#uniper is used in the production o! gin, li0ueurs, bitters and .wedish beer"

It can be used as a seasoning !or game birds, venison, duck, rabbit, pork, ham and lamb"

#uniper is said to restore youth!ul vigour to the ageing"

%ABULI CANNA

$hese are large white chickpeas cultivated in the 5orth o! India, mainly unjab"

In many parts o! India they are known as Bengal ram"

%A!!IR LI"E LEA'ES

4sed mainly in $hai and Indonesian dishes"



1a!!ir -ime leaves are !inely shredded and added to soups and curries"

$hey are also used to add !lavour to !ish and chicken dishes"

LE"ON GRASS

-emon rass, also known as &itronella, !eatures in many dishes, including soups,marinades, stir !ries, curries, salads and pickles"

round dried -emon rass can be used in place o! !resh"

In .outh America, re!reshing tea is made by in!using the leaves in water"

LI(UORICE

-i0uorice is used in the making o! uinness and to !lavour the Italian li0ueur sambuco,as well as other beers and so!t drinks

"ACE

ace is sold either as whole blades or as the ground spice"

It is used in savoury dishes"

ace is well established in classical cooking"

It is also used to !lavour milk based sauces like bchamel, and widely used in processed

meats, such as sausages and charcuterie"

ickles and chutney can be seasoned with mace"

"ALEBI

ahlebi is usually used in the iddle +ast and $urkey"

$he ground spice is used in breads, biscuits and pastries"



$he bou0uet is distinctly nutty, with hints o! almond and cherry"

$he taste is slightly bitter, but not unpleasant"

"ANGO POWDER

ango powder is used mainly in vegetarian dishes and it is usually added towards to theend o! the cooking process so that its sharp, yet slightly sweet/sour !lavour, is still

detectable when the !ood is served"

In the Indian subcontinent, mango powder keeps better than !resh tamarind or lemons due

to the high temperatures there"

ango powder is added to soups, curries, marinades and chutneys"

"OONG DALAnother well known lentil, oong dal is well known !or its use in religious ceremonies"

oong kheer is normally served on happy occasions"

It is normally eaten prepared thick and is seldom pureed"

3ou can make a delicious snack by !irst soaking and then roasting in a wok or khdhaiwith minimul oil known as mogar"

"USARD

ustard is a crucial ingredient in cooking"

$he various kinds o! whole seeds, powdered ground seeds, prepared pastes and oil arewell used"

$he white seeds are used in pickling, and the brown seeds are used in curry powders and

in spiced ghee"

.eeds can be cooked in hot oil until they pop and turn grey and can be stirred into avariety o! vegetable dishes or dhal"

ustard is used in salad dressings and mayonnaise, and is also added to cheese sauce"

A !ew spoon!uls o! mustard powder in a bath are believed to relieve and soothe muscular

aches and pains"



"USARD OIL

ustard oil is used in making pickles"

:eat some oil, and add a couple o! red chillies"

When cool, discard the chillies and use the oil as desired"

"USARD SEED

Black mustard seed is most commonly used in India, although most other varieties o!

seeds are grown in India as well"

NIGELLA SEED

5igella is also known as black caraway, black cumin, or wild onion seed, and is one o!

the !ive spices in Bengali !ive spices"

It is widely used in Indian cooking, in dhal and vegetable dishes, pickles and chutneys"

$he seeds are o!ten scattered on naan bread, where they give a peppery !lavour"

It is widely used on bread baked in the iddle +ast"

NU"EG

5utmeg is a traditional !lavouring !or cakes, gingerbreads, biscuits, !ruit and milk

puddings"

ulled alcoholic drinks are enhanced with the addition o! little nutmeg"

5utmeg can be used in risotto, tomato sauce or !ish sauces, chicken pies, lamb chops andmashed potatoes"

It can also enhance the !lavour o! hot milk drinks"

PAPA$A SEED - CRUSED OR !RES

$he plant sap, which is tapped !rom the trees like rubber, is rich in the en%yme papain,which is an e!!icient meat tenderiser o! commercial value"



Both !ruit and seeds contain papain"

&rushed papaya seeds are also known as pawpaw"

awpaw can be added to minced meat !or ko!tas or used to marinade meat"

$he meat when cooked will be tender, with a peppery !lavour"

PAPRI%A

aprika or :ungarian pepper, rose paprika, pimento pepper, sweet paprika are !ine

powders made o! mild varieties o! pepper"

aprika is mild to pungent and sweet, with a hint o! bitterness"

:ungarians have adopted this as their national spice, using it in their !avourite dishessuch as goulashes, stews and chicken dishes"

aprika is also widely used in .panish and ortuguese dishes"

PEPPER - GROUND# BLAC%# WIE# CA$ENNE#

COARSE# PIN%

epper is one o! the most resource!ul spices, used in almost all savoury dishes"

Black and White are the varieties most commonly used in spices world/wide"

Black pepper is used in !ruitcakes and gingerbread"

It can also be served as a light seasoning !or !resh !ruits

S)ECUAN PEPPER

$his pepper is mostly used in &hinese cookery, especially with chicken and duck"

.%echuan pepper is one o! the spices in &hinese !ive/spice powder, and is used in

#apanese seven !lavour seasoning mix"



PO"EGRANAE SEED

&rushed pomegranate seeds are sprinkled on the popular iddle +astern dip, humus, and

are also used in !ruit salads !rom the region"

omegranate seeds in Indian cooking are o!ten used as a souring agent"

POPP$ SEED

$he creamy coloured poppy seeds are more common in India, where they are ground andused as a thickening agent in curries and sauces"

$hey are also used in certain Indian breads"

$he dark seeds are popular as a crunchy topping !or Western breads and biscuits, savouryand sweet"

$he seeds are used as a baking ingredient in erman and +astern +uropean breads, cakes, biscuits and pastries"

7ry/!ried seeds can be used in salads and salad dressings, e"g" in potato, tomato, egg or

pasta salads or coleslaw"

SA!!RON - SRANDS AND POWDER

.a!!ron is added to special dishes in many cuisines, !or its distinctive !lavour and striking

colour"

ilaus !rom India and rice dishes !rom the editerranean / like .panish paella and Italianrisotto ilanese / are all !lavoured with sa!!ron"

$his spice is also used in sweet and milk recipes2 milky rice, vermicelli puddings and

sweet custard like desserts !rom India, !or example"

SAL

.alt is used universally as a seasoning ingredient to give both savoury and sweet cuisines

an edible taste"

.alt is also widely used in preserving meat, !ish and vegetables"



SESA"E - SEED# OIL# DRIED

.esame oil is used in margarines and as a cooking medium and !lavouring ingredient"

$he seeds are ground to a paste and used in a iddle +astern dip called humus"

.esame oil is also used in &hinese !ood as a !lavouring"

$he seeds are sprinkled on sesame prawn toasts be!ore they are deep !ried, and are also

sprinkled over &hinese to!!ee apples"

Both oil and seeds are used in .ingaporean, alaysian, Indonesian and #apanese cuisine"

In reek and $urkish cuisine, seeds are scattered on bread and biscuits"

In reek and $urkish cuisine, seeds are scattered on bread and biscuits"

SAR ANISE - GROUND & POWDER

.tar anise is one o! the most important spices in &hinese cooking"

It is the dominant !lavour in &hinese !ive spice powder"

It is also used as a !lavouring in alcoholic drinks such as pastis and anisette, and in

con!ectionery"

SU"AC

.umac is generally used in -ebanese, .yrian, $urkish and Iranian cuisines"

$he berries can be used whole or they can be ground or cracked, then soaked !or about

;</9= minutes in warm water and s0uee%ed to release the juice"

round sumac is applied to !ish, chicken, and meats be!ore cooking to give some !lavour"

$he juice can be used in marinades and salad dressings"

A"ARIND

$amarind can be !ound in oriental stores in slices, as a block or as a concentrate"



$amarind is a standard ingredient throughout the Indian .ub &ontinent and .outheast

Asia"

It is used in curries, chutneys, lentils beans and soups"

$amarind has a particular sour taste and is substituted in the Western countries by lime juice"

$amarind is also an ingredient in Worcestershire sauce"

UR"ERIC

$urmeric is used as an ingredient in curries,contributing !lavour as well as the yellow colour"

It is also used in chutneys and pickles, Indian rice,

vegetable and dhal dishes"

It is also used in 5orth A!rican dishes to spice lamb and vegetables"

'ANILLA - PODS# SUGAR# ESSENCE

8anilla is added to cakes, biscuits, desserts, and puddings"

It has a very traditional and !ine !lavour which is highly !ragrant, exotic and has amemorable aroma"

It is used to !lavour con!ectionery and has a special a!!inity !or chocolate"

PAL" 'INEGAR

alm vinegar is a juice !rom the alm $ree"

$he tree has a jugular vein, which is tapped so that a milky !luid is released into pots tied

beneath"

$he li0uid is collected overnight and then drunk early in the morning"

A!ter midday it begins to !erment vigorously and becomes undrinkable"

It is then used !or making bread, and the remainder is matured into vinegar"

A spirit is distilled !rom the must and is known as !eni in oa and arrak in southern India"



$he British adopted the word $oddy when they give the patient whisky and hot water"

'INEGAR - "AL and WIE

8inegar is an essential item in every kitchen"

6lavoured vinegars add another dimension in the preparation o! dressings, mayonnaise,marinades, sauces and preserves"

4se white or red wine vinegar, sherry or cider vinegar as a medium !or a huge range o!

spice !lavours"

alt vinegar is best le!t as a condiment or !or pickling and preserving"

6lavoured vinegar can be made in two ways2 where strong !lavours are used and orre0uired, !or example with garlic, the vinegar is heated to extract the maximum !lavour"

)EDOAR$

>edoary, sometimes known as wild turmeric, is bright yellow in colour"

It is supposed to be used !or medicinal purpose"

3ou can peel and chop the root with turmeric and ginger to make a spice paste !or lamband chicken curries"

ac*iote seed

?ah/chee/*:/tay@Achiote is the musky/!lavoured seed o! the annatto tree" It is used !or both colouring and

!lavouring !ood, usually as a base o! seasoning pastes !or meat and !ish dishes" Buy

whole seeds when theyre a rusty red color brown seeds are old and !lavourless" Achiote

seed is also called annatto which, in its paste and powder !orm, is used as a colouingagent !or margarine and cheese"

a+o,an a+,ain

?A:#/uh/wahn@Ajowan tastes similar to thyme, but stronger and less subtle"A native o! southern India,

it's light brown to purple/red seeds resemble celery seeds in si%e and shape" Ajowan ismost commonly added to chutneys, curried dishes, breads and legumes" &oming !rom the

same botanical !amily as cumin and parsley, it is also known as carom and bishops weed"

A.eppo pepper

?ah/-+:/oh@



$hese moderately hot red chilies !rom $urkey and 5orthern .yria are sun/dried, seeded

and crushed" Also known as :alaby pepper, it is the pre!erred capsicum !or adding the

gentle edge o! authentic editerranean !lavour and !ragrance"

a..spice

Allspice is a member o! the myrtle !amily, grown primarily in #amaica" $he berry is asort o! reddish/greenish/brown, and is about the si%e o! a pea and can be purchased whole

or ground" $he spice is so named because it tastes like a combination o! cinnamon,

nutmeg and cloves"

a/c*0r

?A:/choor@

4nripe mangoes are sun/dried and ground to a powder which is used to give a sour tangto many +ast Indian dishes including meats, vegetables and curried dishes" It is also

called simply mango powder"

Ana*ei/ c*i.e

?A5/uh/hime@

5amed a!ter the &ali!ornia city, the generally mild Anaheim is one o! the most

commonly available in the 4nited .tates" It is usually medium green in color and has along, narrow shape" $he red strain is also called the chile &olorado" Anaheim chiles can

be purchased !resh or canned and have a sweet taste with just a hint o! bite" Anaheims are

!re0uently stu!!ed and commonly used in salsas"

anc*o c*i.e

?A:5/choh@

$his broad, dried chile is to C inches long and a deep reddish brown it ranges in !lavor!rom mild to pungent" $he rich, slightly !ruit/!lavored ancho is the sweetest o! the dried

chiles" In its !resh, green state, the ancho is re!erred to as a poblano chile"

anise

?A5/ihss@

Anise leaves and seeds both have a distinctive, sweet licorice !lavour" $he greenish brown, oval/shaped anise seed is generally used though, !lavouring a variety o!

con!ections as well as stews, vegetable dishes and drinks"

annatto

?uh/5A:/toh@

see achiote"

arro1

?ah/)*:.@

$he .panish word !or rice"

asa2etida asa2oetida



?ah/sah/6+:/teh/dah@

A !lavouring obtained !rom a giant !ennel/like plant that grows mainly in Iran and India"

Its used in many Indian dishes and can be !ound in powdered or lump !orm in Indianmarkets" Asa!etida has a !etid, garlicky smell and should be used in very small 0uantities"

a3ocado .ea3esAvocado leaves can be used whole, though we recommend toasting them slightly in a

pan, then grind with a mortar and pestle to release their subtle !ragrance o! anise and

ha%lenut" 4se in moles, stews, and chicken or !ish dishes"

4a5 .ea3es

$he large dried leaves o! the bay laurel tree are one o! the oldest herbs used in cookery"

Ben6a. 6ra/

Bengal gram is used whole in lentil curries" $he !lour (besan is used to prepare bhajias

and may be used to !lavour and thicken curries"

4esan

6lour made !rom Bengal gram or channa dal, sometimes called gram !lour" Indian cooksuse besan to make batter !or vegetables or !ish, or as a thickening agent !or sauces"

4.ac7 c0/in

Black cumin (kali jeera is a rare variety, smaller and sweeter than regular cumin"

re!erred in 5orthern India !or meat dishes (kormas and rice dishes (biryani" It is also

known as Imperial cumin re!erring to its popularity with visiting oghul emperors"

4.ac7-e5ed peas

$hese white kidney shaped beans with a black eye are available dried or canned"

4stee5a

?bs/$++/yah@

A oroccan dish o! phyllo pastry !illed with shredded chicken, ground almonds andspices" $he pie is baked until a crisp golden brown, then sprinkled with con!ectioners

sugar and cinnamon" Also spelled bastela, bastila and bisteeya"

4a4a 6*ano0s* 4a4a 6anno0+*

?bah/bah gah/5**.:@

A iddle +astern puree o! eggplant, garlic, olive oil, lemon juice and tahini" Its used as a

spread or dip !or pita bread"

4ora6e

Bright !lowers and hairy leaves distinguish this +uropean herb whose !lavour isreminiscent o! cucumber" Both the !lowers and leaves are used in salads, but the leaves

must be chopped !inely so their hairy texture isnt o!!putting" $he leaves are also used to

!lavour teas and vegetables"



40rnet

?B+)/niht@

5ative to +urope, burnet includes any o! several herbs, the most common being salad burnet" Its leaves are used in salads and with vegetables, having a !ragrance similar to

cucumber"

carda/o/

?1A)/duh/muhm@

A member o! the ginger !amily, cardamom grows in many tropical areas including India,.outheast Asia and .outh and &entral America" &ardamom pods contains about 9= tiny

seeds" &ardamom has a pungent aroma and a warm, spicy/sweet !lavor" Its widely used in

.candinavian and +ast Indian and mid/+astern cooking" $his aromatic spice has a warm,

spicy/sweet !lavour" &ardamom seeds may be removed !rom the pods and ground, or theentire pod may be !ried in ghee or oil !or several minutes to release its oils" 4sually

cardamom is added be!ore a dishs other ingredients are browned" $he pod is 0uite bitter

and should be discarded a!ter !rying""

casca4e. c*i.e

?1A./kuh/behl@A dried, plum/shaped, dark red coloured chile, about ; in diameter" &ascabel means little

round bell or rattle in .panish, a name alluding to the rattling sound this chile makes

when shaken" With its rich nutty !lavour and medium heat, it is excellent in sauces, soupsand other cooked dishes" $he cascabel chile is also known as chile bola "

cassia

6rom the dried bark o! the cassia tree, it is similar to cinnamon, but with a more robust!lavour, appropriate !or combining with the intensity o! other Asian spices" &assia is also

known as &hinese cinnamon"

ca5enne c*i.e

?1I/yehn@

An extremely hot bright red chile, to < long and about ;D9 an inch in diameter"&ayennes are generally sold dried as cayenne pepper and used in soups, sauces and stews"

ce..op*ane nood.es

?.+:-/uh/!ayn@$hese translucent threads are not really noodles in the traditional sense, but are made

!rom the starch o! green mung beans" .old dried, they must be brie!ly soaked in hot water

be!ore using in most dishes, except when added to soups" $hey can also be deep/!ried"*ther names !or cellophane noodles include bean thread, &hinese vermicelli, glass

noodles and harusame "

c*ana d*a.

$his is a round split yellow lentil, similar in appearance to the smaller moong dhal and

the larger yellow split pea, which can be used as a substitute" It is used as a binding agent

in some dishes and is widely available !rom Indian stores"



c*apati 8ata9 2.o0r

$his is a type o! wholemeal (whole/wheat !lour available !rom Indian stores and is usedto make chapatis and other breads"

C*ar.eston *ot c*i.eA variety o! cayenne, this !iery hot chile is to C long, changing !rom yellow to orange to

crimson red as it ripens"

c*er3i.

?&:+)/vuhl@

A delicately/!lavoured parsley, this aromatic herb has curly, dark green leaves with a hint

o! anise !lavour" It is one o! the main ingredients in !ines herbes"&hervil is also calledcicily and sweet cicily "

c*i.aca c*i.e

?chih/-A:/kuh@A mild to medium/hot chile that, when dried, is known as the pasilla" $he narrow chilaca

can measure up to E inches long and o!ten has a twisted shape" It turns !rom dark green todark brown when !ully mature"

c*i.e c*i.i pepper

$here are over 9== varieties o! chiles, varying in length !rom a ;DC/inch to ;9 inches and

in shape !rom long and narrow to plump and round" $heir heat 0uotient varies !rom

mildly warm to !iery hot" A chiles colour can be anywhere !rom green to yellow to red to

black" As a general rule, the larger the chile the milder it is" .mall chiles are much hotter because, proportionally, they contain more seeds and veins than larger specimens" $hose

seeds and membranes contain most o! the chiles capsaicin, the oil that gives chiles their

heat" )emoving a chiles seeds and veins is the only way to reduce its heat"

c*i.es re..enos

?&:++/lehs rreh/3+:/nohs@$his exican specialty literally translates as stu!!ed peppers, consisting o! cheese/stu!!ed

mild green chilies, covered with batter and !ried until the outside is crisp and the cheese

inside is melted"

c.o3es

&loves are the dried, unopened !lower buds o! a type o! evergreen !ound only in the

oluccas, the spice islands o! Indonesia" $he dark brown spice is named !or its nailshape clavus being the latin word !or nail" $he cloves pungent !lavour goes well with

baked ham, mulled wines etc"

c*ipot.e c*i.e

?chi/*:$/lay@

$his hot chile is a dried, smoked jalapeo" $he brown chipotle has a wrinkled, dark brown

skin and a smoky, sweet, almost chocolate !lavour" $he chipotle morita is slightly hotter



and smaller" 4se sparingly to add heat and an ex0uisite smoky !lavour to a soup, salsa or

sauce" &hipotles come dried, pickled and canned in adobo sauce"

coriander

?1*)/ee/an/dur@

A native to the editerranean and the *rient, coriander is known !or both its seeds and!or its leaves" $he small round beige seeds are !ragrant with a uni0ue !lavour" Whole

coriander seeds are used in pickling and !or mulled drinks" round, it is used in curries,

baked goods, soups and in many spice blends" 6resh coriander leaves, commonly calledcilantro or &hinese parsley, have a distinctive !lavour that lends itsel! well to the highly

seasoned cuisines o! India, the &aribbean, exico, and the *rient

c0/in

?1**/hihn@

$hese aromatic, nutty !lavoured seeds is one o! the most !re0uently used spices in iddle

+astern, Indian, Asian, editerranean and exican cuisines" It is used whole or ground

to make a powder" It is recommended that cumin be !ried or roasted be!ore using torelease its !ull !lavour"

c0rr5

$he word curry is said to derive !rom the $amil word keri meaning ba%aar" *thers claim

it is !rom the southern Indian word kari, meaning sauce" &urries exist throughout Asia inmany di!!erent dishes" $hailand, &hina, India, #apan, .ingapore etc" all prepare curries,

each is di!!erent, but all are pungent and spicy, although the level o! heat (!rom peppers

varies"

c0rr5 .ea2

$his !ragrant herb looks like a small shiny bay lea!, with a strong !ragrance" &hoose !resh

bright green leaves when possible, or !ro%en leaves" 7ried leaves have little o! the!lavour"

dai7on

?7I/kuhn@

A large Asian radish with a sweet !resh !lavour and crisp white !lesh" $he skin can be

creamy white or black, ranging in si%e !rom F to ;<long with a 9 to diameter" 7aikon is

used raw in salads or cooked in a stir/!ry"

epa1ote

?eh/pah/>*:/teh@+pa%ote is a pungent herb with pointed serrated leaves, a native o! tropical America"

+pa%ote is essential !or making exican bean dishes, with a uni0ue !lavour best

described as aromatic and pungent, slightly citrus and bitter" +pa%ote is a per!ect additionto bean dishes because it is carminative, which means it reduces gas" Also known as

exican tea and wormseed"

!en06ree7 - 2res* .ea3es



?6+:5/yoo/greek@

.old in bunches, !enugreek has very small leaves and is used in salads or to !lavour meat

and vegetarian dishes" 7iscard the bitter stalks" 5ative to Asia and southern +urope"

2en06ree7 seeds

?6+:5/yoo/greek@When roasted, !enugreek seed tastes vaguely like maple syrup" Its pleasant bitter !lavour

lends itsel! to curry blends, chutneys and rich vegetarian stews"

2enne.

?6+:5/uhl@

$here are two main types o! this aromatic plant, both with pale green, celery/like stems

and bright green, !eathery !oliage" 6lorence !ennel, also called !inocchio, is cultivatedthroughout the editerranean and in the 4"." It has a broad, bulbous base thats treated

like a vegetable" Both the base and stems can be eaten raw in salads or cooked in a

variety o! methods such as braising, sauteing or in soups" $he greens can be used as a

garnish or snipped like dill and used !or a last/minute !lavor enhancer" When cooked, itsanise/like !lavour becomes lighter than in its raw state" &ommon !ennel is the variety

!rom which the greenish/brown !ennel seeds come" $he seeds are available whole andground and are used in both sweet and savory !oods and drinks"

2ines *er4es

A mixture o! very !inely chopped herbs" $he classic combination is chervil, chives,

parsley and tarragon though marjoram, savory, burnet or watercress may be included as

part o! the blend" Because they 0uickly lose their !lavor, !ines herbes should be added to a

cooked mixture shortly be!ore serving" 4nlike Bou0uet arni they are not removed !romthe dish be!ore serving" Its primary use is in egg dishes, but it is also good with lighter/

!lavoured !ish" In dishes where you add parsley !or color, this is a nice variation you will

get the same brightness with a little di!!erent !lavour" .ince the !lavor is very light, like parsley, this blend wont overwhelm any dish"

2i3e-spice po,der

Also known as &hinese !ive/spice, this power!ul blend o! spices includes cinnamon,

cloves, !ennel, s%echwan peppers and ginger" $ry adding a teaspoon or two with a hal!

cup o! li0uid (water, wine or broth to !lavour a stir/!ry" Its also an interesting addition to

!ruit desserts"

!resno c*i.e

?6)+:./[email protected] and cone/shaped, the 6resno ranges in color !rom light green to bright red when

!ully mature" Because o! its heat, the 6resno is best used in small amounts as a seasoning"

6a.an6a. 6a.an6a.e

?guh/-A5/guhl@

alangal is a rhi%ome that has the peppery hotness o! ginger but not the sweetness" 4se it

to !lavour Indonesian sambals or in !ish dishes with coconut milk" Also known as laos



(Indonesian and kha ($hailand" reater galangal is most widely available with a creamy

colour, while -esser galangal has an oranger !lesh and a hotter !lavour"

6ara/ /asa.a

A blend o! several strongly aromatic spices designed to add !lavour and !ragrance to

many Indian dishes" It also o!ten used as a garnish" $he literal :indi translation o! garammasala is hot spices"

6in6er 6in6erroot

$he gnarled root comes !rom #amaica, India, A!rica and &hina" Its !lavour is peppery and

slightly sweet, while the aroma is pungent and spicy" 6resh gingerroot is used in a variety

o! !orms in Asian cuisine grated, ground and slivered" +uropeans and most Americans

are more likely to use the dried ground !orm o! ginger, usually in baked goods" $he!lavour o! dried ground ginger is very di!!erent !rom that o! its !resh !orm and is not an

appropriate substitute !or dishes speci!ying !resh ginger"

6o.den need.es$he delicate dried golden buds o! the tiger lily have a pungent/sweet !lavour !or use as a

vegetable and garnish !or a variety o! stir/!ried dishes"

6o/a

?*:/mah@#apanese !or sesame seed" .hiro goma is unhulled white sesame seed, muki goma is

hulled white seed and kuro goma is black sesame seed" oma abura is sesame seed oil"

All !our products are available in Asian markets"

6rains o2 paradise

?*:/mah@

Although they are related to cardamom, the !lavour o! this spice is very peppery and isalso known as uinea epper or elegueta epper" 4sed primarily in West A!rican

cooking and ras el hanout"

60a+i..o c*i.e

?gwah/:++/yoh@

$he skin o! this dried &:I-+ is shiny/smooth and a deep, burnished red" $he chile is

very tough and must be soaked longer than most dried chiles" $he !lavor!ul guajillo is pointed, long and narrow (about C inches by ; inch" Because it can be 0uite hot, the

guajillo is also sometimes called the travieso (mischievous chile in re!erence to its not/

so/play!ul sting" Its used in both sauces and cooked dishes"

6ero c*i.e

?W+:/roh@$he generic term !or yellow chiles such as banana chile or .anta 6e grande"

*a4anero c*i.e

?ah/bah/5+:/roh@



An extremely hot chile, it is native to the &aribbean, the 3ucatan and the north coast o!

.outh America" .mall and lantern/shaped, the habanero ranges !rom light green to bright

orange when ripe " Its generally used !or sauces in both its !resh and dried !orm"

*arissa sa0ce

?hah/)I../ah@A hot $unisian chili sauce o! dried red chilies, garlic, caraway, coriander, cumin, mint

and oil" Also !ound in Algeria and orocco, it is used in cooking, particularly in the

vegetable or meat tagines, though more !re0uently as a table condiment, rather likeIndonesian sambals"

0n6arian ,a c*i.e

A large yellow chile (C to F long that ranges in !lavor !rom mild to medium/hot":ungarian wax chiles, which have a distinctly waxy !lavor, are also called banana chiles "

+a.apeo c*i.e

?hah/lah/+:/nyoh@ 5amed a!ter #alapa, the capital o! 8eracru%, exico, these smooth, dark green (scarlet

red when ripe chiles range !rom mildly hot to very hot" $hey have a rounded tip and areabout 9 long " j#alapeos are 0uite popular because theyre so easily seeded (the seeds and

veins are extremely hot" In their dried !orm, jalapeos are known as chipotles"

Ja/aican *ot c*i.e

+xtremely hot, this bright red chile is ; to 9 in diameter and has a distorted, irregular

shape"

+0niper 4erries

#uniper berries were !irst used by Indians in the aci!ic 5orthwest, who crushed the

berries and cooked them with wild bu!!alo" $hey have a rather tart !lavor which cuts backsome o! the power!ul wild gaminess o! venison" $he distilled oil o! these berries is what

!lavours gin" #uniper berries are a necessity !or marinades !or wild boar, venison, and

pork dishes and are o!ten used in stu!!ing !or all types o! !owl" $hey might be thrown ina stew, whether bee! or rabbit and o! course you cannot make an authentic sauerbraten

without the addition o! juniper berries"

7a22ir .i/e .ea3es

4nlike ordinary citrus leaves, ka!!ir lime leaves have a pronounced !lavour and !ragrance

that combines well with rich coconut milk and hot chili spices in $hai dishes" 8ery good

with !ish"

7e4sa spice

$he traditional .audi Arabian and ul! spice blend consisting o! cardamom, cinnamon,cumin, cloves, nutmeg, coriander, loomi, red and black pepper"

.e/on 6rass

+ssential to $hai cooking, this aromatic grass has a small bulbous root with a light



lemonlike !lavour and aroma that mixes well with strong Asian spices" It can be used

!resh by chopping or bruising its scalion/like base, or use it dried" -emon grass is also

known as citronella and sereh"

.enti.

?-+:5/tuhl@A staple in India and much o! the iddle +ast, this small oval pulse comes in three main

varieties2 $he most common is the +uropean lentil, sold with the seed coat on, with a

gray/brown exterior and cream coloured interior" $he +gyptian or red lentil is smaller androunder, an orange/red colour without the seed coat" Also there is the yellow lentil" All

lentils are used a!ter having been dried once ripened"

.oo/i

?-**/ee@

In Ira0 and *man, ripe limes are boiled in salt water and sun/dried until their interior

turns dark" $he resulting spice, called loomi, is o!ten used to impart a distinct citrus odour

and a sour tang to legumes and meat dishes" In Iran powdered loomi is also used to!lavour basmati rice" Also called leimoon Basra, leimoon aswad and leimoon omani"

7ried limes can be used in powdered !orm or whole (usually pierced"

/ace and n0t/e6

Both are !ound on the same plant" $he nutmeg is the inner kernel o! the !ruit" When ripe,the !ruit splits open to reveal bright red arils which lie around the shell o! the nutmeg /

and once dried are known as mace blades" $he !lavor o! both spices is very similar /

warm, sweet and aromatic, although nutmeg is more delicate than mace" Both spices are

also sold ground" 4se with vegetables sprinkled over egg dishes, milk puddings andcustards eggnogs and mulled drinks or use as a !lavoring in desserts"

"eican ore6ano

exican oregano has a considerably stronger !lavour (with more anise !lavour than its

+uropean cousin" It is very aromatic and sweet smelling, combining well with chiles,

cilantro and epa%ote"

/o.ca+ete and te+o.ote

?mohl/kah/:+:/teh@ ?teh/hoh/-*:/teh@

A molcajete is a exican mortar made o! black basalt, !or grinding chilies and sauces"$he tejolote is the pestle"

/0.ato c*i.e

?moo/-A:/toh@

$his long dark brown chile is a type o! dried poblano" It has a light !ruity and smoky

!lavour" $he mulato is essential !or making *-+"

/0n6 4ean

Widely used in both &hina and India, mung bean is most commonly used to grow bean

sprouts" A small dried bean with yellow !lesh and a skin that is normally green but



sometimes yellow or black" 7ried mung beans are ground into !lour, which is used to

make noodles in &hina and a variety o! dishes in India"

ni6e..a seeds

?ni/#+--/ah@

$hese tiny black seeds have a nutty, slightly bitter, peppery !lavour" $hey are used inIndia and the iddle +ast as a seasoning !or vegetables (eggplant, pumpkin and breads"

It should be !ried or dry roasted be!ore use to enhance its !lavour" Also called black onion

seeds or kalongi"

oran6e-4.osso/ ,ater

.old bottled, the essence distilled !rom orange/blossom petals and used principally to

per!ume desserts"

panc* p*oron panc* p*ora

anch phoron is a Bengal classic mixture o! !ive spices cumin, black cumin, mustard,

!enugreek and !ennel seeds" It is rarely ground, though should either be toasted or !ried inoil be!ore using in vegetable dishes and chutneys"

pasi..a c*i.e

?pah/.++/yah@

In its !resh !orm this chile is called a chilaca" Its generally about G long and ; in diameter"$he rich/!lavored, medium/hot pasilla is a blackish/brown color, which is why its also

called chile negro" Its particularly good !or use in sauces"

pepitas

?puh/++/tahs@

umpkin seeds are a popular ingredient in exican cooking" With their white hull

removed, they are a medium/dark green and have a deliciously delicate !lavor, which iseven better when the seeds are roasted and salted" epitas are sold salted, roasted and

raw, and with or without hulls"

peppercorn

epper is a berry that grows in grapelike clusters on a climbing vine (iper nigrum

native to India and Indonesia" $he berry is processed to produce three basic types o!

peppercorn black, white and green" Black peppercorns are picked when the berry is not0uite ripe, then dried until it shrivels and the skin turns to black" Its the strongest and

hottest !lavoured o! the three" Among the best black peppers are the $ellicherry and the

-ampong" $he white peppercorn has been allowed to ripen, a!ter which the skin isremoved and the berry is dried, resulting in a smaller, light/tan berry with a milder

!lavour" White pepper is usually used in light/coloured sauces or !oods where black

pepper would stand out" $he green peppercorn is the so!t, underripe berry thats usually preserved in brine" It has a !resh !lavour thats less pungent than the black or white"

pepperoncini

?pep/per/awn/&:++/nee@



Also called $uscan peppers , these thin, 9 to chiles have a bright red, wrinkled skin"

$hey have a slightly sweet !lavor that can range !rom medium to medium/hot"

pe;0n c*i.e

$iny (about ;D9/inch/long, oval, dried chiles are a beauti!ul red/orange color" $heir

!lavor is slightly sweet and smoky and their heat 0uotient !iery" $he pe0un is also calledchile pe0ueo " Its wild !orm is known as tepn or chiltepn "

pi/iento pi/ento

?pih/3+:5/toh, pih/+5/toh@

A large, red, heart/shaped sweet that measures to C inches long" imiento is the .panish

word !or pepper" It is sweet though more aromatic than that o! the red bell pepper"

&anned and bottled pimientos (halves, strips or pieces and are the !amiliar red stu!!ing!ound in green olives" uch o! the pimiento crop is used !or paprika" imento is the name

o! the tree !rom which allspice comes"

po4.ano c*i.e?poh/B-A:/noh@

$his dark green &:I-+ has a mild rich !lavour" It is about C to < inches long, tapering!rom top to bottom in a triangular shape" oblanos are !ound in central exico, though

they are now also grown in the 4"." .outhwest" In their dried state theyre known as

ancho or mulato chiles"

ras e. *ano0t

?ra%/el/:A:5/ut@

$he exotic oroccan spice blend that translates as head o! the shop, indicating this is thespice merchants best" $he mixture consists o! at least ;9 ingredients, but o!ten it has as

much as <=H .pices in the mix may include2 cumin, ginger, black pepper, cinnamon,

cayenne, allspice and cloves, to the rarer monks pepper, xylopia pods, grains o! paradiseand rose petals" 7epending on the occasion, the mixture may include hashish or

aphrodisiacs like the .panish !ly beetle"

ristra

?)++./tra@

A .panish term re!erring to a handstrung rope o! !oods, usually chiles or heads o! garlic"

rose ,ater

.old bottled, the essence distilled !rom rose petals and used principally to per!ume

desserts"

sa22ron

?.A6/ruhn$he yellow/orange stigmas !rom the crocus sativus, a small purple crocus, is considered

the worlds most expensive spice" +ach !lower has only three stigmas which must be

hand/picked and dried" It takes ;C,=== stigmas !or a single ounce o! sa!!ron" .a!!ron is

grown in a number o! regions, though the .panish sa!!ron ancha 6irst Juality is



considered the cream o! the crop" Always buy sa!!ron whole because most ground

product has been cut with something like turmeric" $here is no good reason to grind it

be!ore you use it (let it soak in a !ew tablespoons o! warm water !or ;= minutes or more"

Santa !e Grande c*i.e

$hese small, tapered, conical peppers are yellow, orange or red, depending on maturity".anta 6e randes have a slightly sweet taste and are medium/hot to hot in spiciness

sans*o

?.A:5/show@

A mildly hot #apanese seasoning made !rom the dried and powdered berries o! the prickly

ash tree" Its !rom the same berry that the &hinese call s%echwan pepper""

sat sata5

?sah/$A3@

An Indonesian !avorite consisting o! small marinated cubes o! meat threaded on skewers

and grilled or broiled" .at is usually served with a spicy peanut sauce"

Scotc* 4onnet c*i.e

$his small (; to ; ;D9 inches in diameter, irregularly shaped chile ranges in color !rom

yellow to orange to red" $he .cotch bonnet is one o! the hottest o! the chiles and is

closely related to the e0ually !iery habenero"

Sco3i..e 0nits

&hile hotness is rated in .coville units" .coville 4nits are the measurement o! capsaicin

level (the oil that makes chilies hot"$he hottest pepper on record is the habaeroD.cotch bonnet which some claim are the same pepper and others claim are slightly di!!erent

varieties" :abaeros are rated at ;==,=== to <=,=== .coville units" By contrast, the lowly

.errano comes in at about <,=== to ;<,=== .coville units"

serrano c*i.e

?seh/))A:/noh@A small (about ; ;D9 inches long, slightly pointed chile that has a very hot, savory !lavor"

As it matures, its green skin turns bright red, then yellow" .erranos can be used !resh or

cooked in various dishes such as guacamole and salsa" $he dried serrano chile is called

chile seco, and is generally used in sauces"

spear/int

*ne o! the oldest o! culinary herbs, spear/mint is used in a variety o! editerraneandishes" It is the variety used in mint tea"

star anise

$his dried, star/shaped !ruit grows on small evergreen trees in &hina and 8ietnam" A

dark brown pod that contains a pea/si%ed seed in each o! its eight segments" Its smokey,

licorice !lavour makes it a distinctive ingredient in &hinese braised dishes and alaysian

curries" *r, use it as a garnish"



s0/ac s0/a;

?.**/mak@$his tart red/purple spice is ground !rom the berries o! the iddle +astern sumac shrub"

.umac is very popular in $urkey and Iran, where it is sprinkled liberally over rice" It is

o!ten mixed with !reshly cut onions and eaten as an appeti%er"

S1ec*,an pepper S1ec*,an

?.+:&:/wahn@$hough not related to the peppercorn !amily, .%echwan berries resemble black

peppercorns" 6rom the .%echwan province o! &hina, this mildly hot spice comes !rom the

prickly ash tree" .%echwan pepper has a distinctive !lavor and !ragrance, slightly

reminiscent o! camphor" .%echwan pepper is also known as !agara, sansho and .ichuan pepper" 7ry roast be!ore using"

ta*ini

?tah/:++/nee@$ahini is a thick paste made o! ground sesame seed Its used in iddle +astern cooking to

!lavouring base in various dishes such as hummus"

ta/arind

?$A/uh/rihnd@$he pulp o! tamarind pods, which grow as the !ruit o! large trees native to Asia, India and

north A!rica" $he pulp is dried and !re0uently concentrated" It is used to add a !ruity

sourness to many +ast Indian and iddle +astern dishes" $amarind pulp, which keeps

inde!initely on the shel!, should be soaked in warm water !or about < minutes, thens0uee%ed through a sieve" In the west, tamarind is used as a key ingredient in

Worcestershire sauce"

tandoori

?tahn /7*)/ee@

$andoori spices are made into a paste which is rubbed directly onto the sur!ace o! meatsand the powder is o!ten used as a marinade" It gives !oods the traditional red/orange

colour o! Indian tandoor cooking" $he traditional rounded/top tandoor oven is made o!

brick and clay" Its used to bake !oods over direct heat" 5aan bread is baked by slapping

the dough directly onto the ovens clay walls" $andoori meats are usually cooked onskewers"

*ai c*i.e

?$I@

$he $hai chile ranges in color !rom green to red when !ully ripe" *nly about ; to ; ;D9

inches long and ;DC inch in diameter, this small, thin/!leshed chile is !iery hot and is a popular addition in many .outheast Asian dishes""

ta+een

?$A:#/een@



A braised or stewed meat dish !rom 5orth A!rica" Also, the traditional clay pot with its

cone/shaped cover in which the tajeen is simmered"

to20

?$*:/!oo@

opular throughout the *rient, to!u, or soybean curd is made !rom curdled soy milk" $hecurds are drained and pressed similar to the way cheese is made" $he !irmness o! the to!u

cake depends on how much whey has been pressed out" $o!us texture is smooth and

creamy, yet !irm enough to slice" It has very little !lavour o! its own, but takes on the!lavour o! the !ood with which its cooked"

to6aras*i

?toh/gah/)A:/shee@A small, hot, red #apanese chile available !resh and dried" Also known as ichimi"

t0r/eric

$urmeric, or haldi, is a pungent underground root" round turmeric is used to !lavour andcolour curries2 its brilliant yellow colour gives an appeti%ing look to a dish" 7ont over do

it with turmeric, a 0uarter teaspoon is o!ten enough to !lavour an entire dish"

1atar 1a*tar 1aatar

?>A:/tar@In #ordan, a spice mixture called %atar is a popular condiment and used to season !ried

and barbecued meats" It combines the nutty taste o! sesame with sumac and dried thyme"

.imilar mixtures are reported !rom .yria and Israel" >atar is o!ten mixed with olive oil

and spread on pita bread"

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indiana spices

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