These beige, unpolished sesame seeds turn golden brown when dry-roasted. This is when sesame seeds release their sweet, nutty flavor. Their warming energy is used to make many crispy snacks and treats. Treats are exchanged by children during the winter festival, Sankranti. They are also used to f...
These beige, unpolished sesame seeds turn golden brown when dry-roasted. This is when sesame seeds release their sweet, nutty flavor. Their warming energy is used to make many crispy snacks and treats. Treats are exchanged by children during the winter festival, Sankranti. They are also used to f...
These cream colored seeds are polished sesame seeds. When dry-roasted they release their sweet, nutty flavor. On cooking, the flavor of sesame is distinctly nutty and sweet. Their warming energy is used to make many crispy snacks and treats. Treats are exchanged by children during the winter fes...
These cream colored seeds are polished sesame seeds. When dry-roasted they release their sweet, nutty flavor. On cooking, the flavor of sesame is distinctly nutty and sweet. Their warming energy is used to make many crispy snacks and treats. Treats are exchanged by children during the winter fes...
This unmistakable spice is shaped like a star and has a strong smell and flavor of a stronger aniseed, mixed with a pungent licorice. In the center of each petal-shaped pod is an oval seed, light brown and shiny. Its widest Indian use is in Kashmir and Chettinad cooking, and in parts of western...
This freshly ground tamarind concentrate is easy to use, and a great alternative to making tamarind concentrate from scratch. Tamarind's tart, sweet-sour flavor is an integral part of Indian cuisine and is used most frequently to make dishes such as sambar, rasam, tamarind rice, sweet chutneys an...
Tamarind is commonly used in Indian and Thai foods as a souring agent. This variety is softer and easier to work with than other varieties. To use: Mix tamarind in hot water, and once mushy, press tamarind through sieve. The resulting liquid is used as a souring agent in curries, soups, and other...
A relative of the ginger plant, this spice adds the yellow color to curry powder, and is frequently found in mustards and relishes such as piccalilli. Turmeric is a rhizome that varies in color from dark orange to light brown, but when dried and ground into powder it is always bright yellow. Tu...
A relative of the ginger plant, this spice adds the yellow color to curry powder, and is frequently found in mustards and relishes such as piccalilli. Turmeric is a rhizome that varies in color from dark orange to light brown, but when dried and ground into powder it is always bright yellow. Tu...
Saffron is known as "the king of spices," and as the world's most expensive spice. Saffron is made from the dried stigmas of the flower species crocus. Each flower of the crocus sativus has only three pistils, and these must be picked by hand. Over 70,000 flowers are required to yield 1 lb. of ...
