Asafoetida

Asafoetida (Ferula assa-foetida), alternative spelling asafetida, (also known as devil’s dung, stinking gum, asant, food of the gods, giant fennel, Jowani badian, heeng(in Hindi) and ting) is the dried latex (gum oleoresin) exuded from the living underground rhizome or tap root of several species of Ferula, which is a perennial herb (1 to 1.5 m … Continue reading

Chana Dal / Chickpeas

Chana dal is produced by removing the outer layer of kala chana (black chickpeas) and then splitting the kernel. Although machines can do this, it can also be done at home by soaking the whole chickpeas and removing the loose skins by rubbing them. Dried chickpeas need a long cooking time (1–2 hours) but will … Continue reading

Chilli Powder

Chili powder (also powdered chili or chile powder) is the dried, pulverized fruit of one or more varieties of chili pepper. It is used as a spice to add pungency or piquancy and flavor to dishes. In American English the name is usually spelled “chili”. In British English the spelling “chilli” (with two “l”s) is … Continue reading

Coriander Leaf (Cilantro)

Coriander (Coriandrum sativum), also known as cilantro, Chinese parsley or dhania, is an annual herb in the family Apiaceae. Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia. It is a soft, hairless plant growing to 50 cm tall. The leaves are variable in shape, broadly lobed at the … Continue reading

Curry Leaves

Curry leaves are used in many dishes in India and neighbouring countries. Often used in curries, the leaves generally go by the name “curry leaves”, though they are also translated as “sweet neem leaves” in most Indian languages (as opposed to ordinary neem leaves which are bitter). The leaves are highly valued as seasoning in … Continue reading

Dried Red Chillies

Chilli is hot and stimulating with very less aroma when eaten. Chilli contains capsaicin, an alkaloid substance which makes chilli hot to taste. Capsaicin is present in chilli seeds and membranes. When chilli powder is swallowed, capsaicin makes the brain to release a neurotransmitter called substance P. This makes brain think that the body is … Continue reading

Fenugreek

Fenugreek is an annual plant in the family Fabaceae. The plant has small round leaves, is cultivated worldwide as a semi-arid crop, and is a common ingredient in dishes from the Indian Subcontinent. Fenugreek has three culinary uses: as an herb (dried or fresh leaves), as a spice (seeds), and as a vegetable (fresh leaves, … Continue reading

Ghee

Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian (Indian, Bangladeshi, Nepali, Pakistani, and Iranian) cuisine and ritual. To prepare ghee, butter is melted in a pot over medium heat. The butter begins to melt, forming a white froth on top. It is then simmered, … Continue reading

Ginger Root

Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family (Zingiberaceae). Ginger produces a hot, fragrant kitchen spice.[5] Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or … Continue reading

Mustard Seeds

Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 or 2 mm in diameter. Mustard seeds may be colored from yellowish white to black. They are important spices in many regional foods. The seeds come from three different plants: black mustard (Brassica nigra), brown Indian mustard (B. … Continue reading