Spice Dictionary from G to Z
Garam Masala -A traditional blend of aromatic spices from
a secret recipe used since the days of the Raj. Garam Masala literally
means mixed or blended hot spices
Garlic Powder - A useful alternative to using fresh garlic in
preparing Indian pastes. Mix in with butter and herbs to make your
own garlic bread.
Ginger Powder - An essential ingredient for preparing pastes
and marinades.Kasuri Methi Leaves - similar to the Methi Leaves,
but should be soaked in water before use, strongly scented. Suitable
for dishes such as Lamb Methi where a greater quantity of leaves
is required, they also combine well with spinach in saag dishes.
Mace Ground - A rich aroma and a strong, warm taste. Mace
is the lacy outer covering of nutmeg. Best used sparingly in sauces,
soups, desserts, meats, fish, and Moghul dishes
Mustard Seeds Black These are normally sauteed in hot oil,
and impart a delicious mild nutty flavour to most Indian vegetable
Nigella (Kalwanji) Seeds - A mild peppery flavour and are
used in tandoori breads, spice mixes and buttered vegetables. Sometimes
known as onion seeds.
Nutmeg - Grate before use and sprinkle into deserts, cake
mixtures, curries and hot drinks.
Panchpuran - 5 spice mixture typical of Bebal. It consists
of fennel seeds, mustard seeds, fenugreek seeds, cumin seeds and
kalwanji seeds in equal proportions
Paprika - Ground from capsicums, adds flavour and a reddish
colour to foods. A sweet piquant spice.
Pepper (Black) - The worlds most popular spice.
Poppy Seeds - Lightly roast before use. A nutty aroma and
crunchy texture. In India the seeds are usually ground, to thicken
and flavour sauces. Tastes good in sweet pastries, breads and is
ideal for garnishing vegetables.
Saffron Mancha - The three stigmas of the saffron crocus. Saffron
is strongly perfumed with the scent of honey.
Sesame Seeds - Nice on sweets, biscuits, breads and cakes.
Used a lot in Indian cooking as a finishing coating with potatoes
Tamarind - Often used in both Indian and Thai cuisine giving
it a sweetish tangy flavour. A souring agent used for chutneys,
dips, sweet and sour dishes.
Tandoori Masala - A mixture of authentic spices lightly roasted
before grinding and blending to bring out their highly aromatic
flavours. Delicious on all roast and grilled meat dishes.
Turmeric - Part of the ginger family and is a strongly flavoured
spice used in most Indian dishes.