Bay leaves, also known as tejpata, are the foliage of the evergreen bay laurel tree. This aromatic herb adds depth to stews, pilafs and slow-cooked dishes. To use, tear into several large pieces--the torn edge imparts the flavor.
These leaves are quite different than the Indian Tejpatta (er...
Peppercorns are derived from a pepper vine native to Southwestern India. Ground black pepper is found in vegetable and meat curries, dals and even tea. Ground black pepper is also an important flavor in garam masala. Black pepper is a digestive, a liver stimulant, and helps relieve bronchial ast...
Black peppercorns are sun-dried, fermented green berries from a pepper vine native to Southwestern India. This spice is ever so popular throughout the world. It has a pungent fragrance and spicy taste. Black pepper is evident in almost all curries, dals and numerous spice blends. Black pepper is...
Black peppercorns are sun-dried, fermented green berries from a pepper vine native to Southwestern India. This spice is ever so popular throughout the world. It has a pungent fragrance and spicy taste. Black pepper is evident in almost all curries, dals and numerous spice blends. Black pepper is...
Black salt, also known as rock salt or kala namak, is mined in central India. This finely ground, pinkish gray salt is rich in minerals. Its smoky, tangy taste heightens the flavor in foods. Black salt is likely to be found in deep-fried snacks, chaats and tasty salads. It is recommended for p...
These light green oval pods are known as elaichi in Hindi. Green cardamom pods are highly aromatic and very fragrant, with a sweet, nutty taste. Encased in the pod are 12-15 tiny black seeds that hold the flavor. Cardamom is often used in rices, puddings and simmered dishes. It is best to bruise...
These light green oval pods are known as elaichi in Hindi. Green cardamom pods are highly aromatic and very fragrant, with a sweet, nutty taste. Encased in the pod are 12-15 tiny black seeds that hold the flavor. Cardamom is often used in rices, puddings and simmered dishes. It is best to brui...
Green cardamom pods contain tiny black seeds from which ground cardamom is made. Cardamom powder has a subtle fragrance and is used to heighten the flavors in meat and rice dishes. Cardamom powder can also be found in many spice blends, and most commonly found in teas and coffees.
Cardamom seeds are derived from green cardamom pods. Their sweet taste and aroma is used in kheer and also savory dishes like curries. Cardamom's subtle fragrance is used to heighten the flavors in meat and rice dishes.
The aromatic essence of whole cardamom is hidden in its papery brown pod. Inside, the 10-15 black seeds are often chewed; to aid in digestion and to sweeten the breath. Whole brown cardamom is not used in sweets and desserts, but goes well in rice dishes. Brown cardamom are also referred to as B...
