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.
Other Names: dhaniya
Other Names: Mohri
Other Names: Haldi
Other Names: Lal Mirch, mirchi powder
Other Names:Hing, asafetida powder, asafetida, devil’s dung, ferula, foetida, heeng
Other Names: Mixed Spice powder
Other Names: Kali Mirchi
Other Names: jeera, jeeragam, jilakara, black cumin, kala jeera, royal cumin, shah jeera, Comino, cummin
Cumin seeds
Coriander Seeds
Black Mustard Seeds
Turmeric
Chilli Powder
Asafetida
Garam Masala
Black Peppercons
Other Names: jeera, jeeragam, jilakara, black cumin, kala jeera, royal cumin, shah jeera, Comino, cummin
I hope this post is useful for beginners !
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