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Coriander Seeds

IMG 2584 corianderThe seeds of the Coriandrum sativum plant, a member of the parsley family. It is globular, brown to yellow red, with alternating straight and wavy ridges. It has a mild but distinctive flavour similar to a blend of lemon and sage. Coriander seeds, whole, crushed or powdered are used widely in Indian cooking, and are one of the main ingredients in the many Indian hot spice mixtures or garam masala.

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Paprika

paprika250px IMG 1735Paprika comes from sweet, mild peppers and capsicums that are sun-dried then ground to a fine brilliant red powder. It smells and tastes sweet and lightly pungent, then faintly bitter. The combination of turmeric and paprika adds the vibrant orange red colour to many Indian dishes. Store in a dry, dark place for upto 2 months.

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Cardamom

IMG 1714The dried seed pod of a herbaceous perennial of the ginger family native to south India and Sri Lanka, it is known as the ‘queen of spices’. The pods are used either whole or split to release the seeds. Green cardamom has an intense, pungent, sweet scent and flavour and is widely used. The black variety tastes rather medicinal and is used mainly in northern Indian cooking to flavour meat, pulao and rice dishes. It’s also an important ingredient in many hot spice mixes or garam masalas

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Asafoetida

IMG 1712 asafoetidaA dried resin gum extracted from the rhizome or taproot of two species of a giant fennel plant. It is sold as a resinous gum but is sometimes available as a dry yellow powder. Raw, it has an unpleasant, pungent aroma and tastes extremely bitter. However, cooked it tastes like fried onions

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Cumin Seeds

IMG 2580 cuminThe seeds of an annual herb of the parsely family, and a major constituent of curry powder. Cumin seeds are long and oval, and yellowish-brown in colour. They have an earthy warm, pungent aroma, and taste pungent, spicy and sweet, with a bitter edge. Dry-roast the seeds lightly to enhance their unique flavour and scent and use them in meat and vegetable curries, spicy salads and yogurt.

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