Shahjeera is known in India as Royal Cumin due to its robust cumin aroma and flavor. In the Western world it is known as caraway seeds. Shahjeera is used mostly in rice dishes such as Biryani for its strong flavoring and aroma. In other parts of the world it is used mostly in breads.
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...
These are large crystals of sugar made of pure sugar and water. Known as Mishri in Hindi, it is often dissolved in tea and also added with other spices and seeds to make mouth fresheners.
These are large crystals of sugar made of pure sugar and water. Known as Mishri in Hindi, it is often dissolved in tea and also added with other spices and seeds to make mouth fresheners.
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...
These leaves, known as Malabathrum, or Malabar leaves, and are often erroneously called Indian bay leaves. Though they look similar to the Bay Leaf of the laurel leaf, these leaves are quite different in taste and aroma. True tejpatta leaves such as this impart a strong cassia- or cinnamon-like a...
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...
White Whole Peppercorns start the same as their black counterparts, but are allowed to fully ripen on the vine. The black shell is then removed, yielding the white shell. They have a medium-hot flavor and are excellent with soup and meat dishes. They are equally good mixed with black peppercorns.
