Tuesday, 11 October 2011

Essential Spices Ingredients....

There are a few basic spices in Indian cuisine that go into most dishes. Often a very basic vegetable dish is made by adding cumin or mustard seeds and asafetida in some hot ghee (clarified butter) or oil until they sizzle and pop. Then the vegetables are added and steamed.

Cumin seeds

Coriander Seeds

Other Names: dhaniya 

Black Mustard Seeds

Other Names: Mohri


Other Names: Haldi

Chilli Powder

Other Names: Lal Mirch, mirchi powder


Other Names:Hing, asafetida powder, asafetida, devil’s dung, ferula, foetida, heeng

Garam Masala

Other Names: Mixed Spice powder

Black Peppercons

Other Names: Kali Mirchi

Other Names: jeera, jeeragam, jilakara, black cumin, kala jeera, royal cumin, shah jeera, Comino, cummin

1 comment: