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Indian Spices: Description

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Indian Spices: Description Indian Spices: Description AJWAIN Also known as Bishop's Weed, Ajwain is particularly popular in Indian savoury recipes, savoury pastries, and snacks (including Bombay mix and breads, especially parathas) bean and pulse recipes, all of which illustrates the affinity Ajwain has for starchy foods. Ajwain can be crushed in the hand, when it releases a powerful thyme aroma and flavour. ALLSPICE - BERRIES & GROUND Allspice, also known as pimento or Jamaican pepper, is a member of the myrtle family, grown primarily in Jamaica. The berry is a sort of reddish greenish brown and is about the size of a pea. Allspice smells of cloves, cinnamon and nutmeg, and some people even detect a hint of mace and peppercorns in its aroma. In Jamaica, a local drink, known as Jamaica dram, is made from allspice and rum. The whole berries are a popular ingredient for mulled wine and Christmas puddings. Ground or whole spice can be used in preserves and chutneys. ANISE Anise is used in sweet and savoury cooking, in spicy dishes from India, as well as lightly flavoured cuisines. This spice flavours confectionery, bread, cakes, biscuits and sauces. It is also used in popular drinks such as Pernod, Ricard, Ojen, Raki, Ouzo and Arrak. ANNATTO SEED The seeds are washed and dried separately from the pulp for culinary use. A popular Jamaican dish of salt cod and ackee is served in a vivid sauce, coloured with annatto. An orange food colouring, made from the husk, is used for making cheeses, such as Edam, Munster and Red Leicester. It is also used in Spanish cuisine. ASAFOETIDA - RESIN & POWDER Most commonly used in Indian vegetarian cooking. Asafoetida is also used in curries and pickles from West and South India. It is normally found in a powered version and often sold in a bright yellow tub. BASIL - DRIED Basil is a member of the mint family. In ancient times it was known as the herb of kings. Basil goes well with other herbs, spices and flavourings like thyme, garlic, oregano and lemon. An after dinner tea can be prepared with basil and mint. CAPERS - NASTURTIUM SEEDS, DRY SALTED CAPERS Chopped capers are included in a wide variety of classic sauces including, tartare, remoulade and ravigote. Sauces using capers are traditionally served with boiled mutton, but you can try this sauce on salmon, pan-fried or grilled fish, with the addition of a little grated lemon rind. Capers are also widely used in Italian cuisine, as flavouring in antipasto salads and as a topping on pizza. CARAWAY - SEEDS AND GROUND Caraway seeds can be used in savoury and sweet dishes. They are extensively used in Eastern European, German and Austrian cuisine. Caraway has long been used to flavour cheese. Caraway can be found in soups, goulash, breads, cakes and biscuits. Sausages and other meat preparations are seasoned with caraway. Caraway is an important ingredient in the liqueur Kummel, in Aquavit, a drink enjoyed by the Scandinavians, and as an ingredient in gin and Schnapps CARDAMOM SEED - BLACK, WHITE, GREEN & GROUND Cardamom is an essential ingredient in the preparation of both savoury and sweet dishes, universally. It is mainly used in Indian dishes: curries, pilaus, garam masala and other spice mixtures. It also enhances Indian sweetmeats and desserts such as kulfi and milk puddings. You will also find this spice used widely in Scandinavian cooking. Arabic coffee is flavoured with cardamom and is a symbol of Arabic CASSIA Cassia, also known as Chinese cinnamon, is generally used in savoury dishes. It is closely related to cinnamon and is often confused with it. Cassia has a strong, sweet taste and aroma more like cinnamon. Cassia is an ingredient in mixed spice, pickling spices and Chinese five spices. Cassia is good with stewed fruits such as rhubarb and apple. It is also used in the East for pickles, in curries and spicy meat dishes where it imparts a warm aromatic flavour. CELERY SEED - GROUND Whole celery seeds can be added to bread dough or when making cheese biscuits, and both may be served with soups and savoury dishes. It can be sprinkled over grilled tomatoes or salad, egg or fish dishes. Whole celery can also be added to bread dough or biscuits. Grinding the seeds with either salt or peppercorns in the required proportions makes both celery salt and celery pepper. These seasonings are best made when required. CHAAT MASALA Chaat is an Indian light salad snack sold traditionally by food hawkers. It has a tangy taste and always contains amchur (mango powder), jeera (ground ginger) and kala namak (black salt). Other ingredients for the masala may vary and contain black peppercorns, ajwain seeds, pomegranate seeds, asafetida, cayenne pepper, and garam masala. CHANA DALL Chana daal is a type of split chickpea and it is often confused with yellow split pea. Both are from the same family and the flavour is similar. There are several varieties of chickpeas in India. It is very popular in Punjab and the northern states. It is also used in Kerela where it is made into a sweet for one of the well- known festivals, the Onam. CHAROLI Charoli is tiny and resembles a small bean. It tastes sweetish, and almost musky but not really nutty. Used primarily as a garnish. CHILLIES RED & GREEN - WHOLE, CRUSHED, PASTES, DRIED, PICKLED The chilli flavour enhances the cooking of tropical countries with bland staple foods. Curries from India, Thailand, Malaysia and Indonesia all rely on chillies for their characteristic flavours. It is perhaps the most widely used ingredient in India today. The Portuguese are thought to have introduced chillies to India. Some European countries like Italy and Northern European countries CINNAMON - GROUND, STICKS Cinnamon is used in many dishes from around the world. The quills or cinnamon sticks are usually added whole to rice dishes, meat and poultry dishes, mulled wine and punches. Ground cinnamon is used with traditional spices in baking rich cakes, pastries, and biscuits. CLOVES Cloves are included in many classic spice mixtures, including Chinese five spice powder, Indian and Oriental curry powders, spices for mulling wine and ground mixed spices for baking. Whole cloves are frequently used to flavour cooking liquids for simmering fish, meat and poultry. Indian rice is sometimes cooked with cloves, to give it a distinct flavour. Ground cloves are used to spice rich fruitcakes, gingerbreads, biscuits, and puddings. It is also effective for those suffering from toothache: a cotton bud is soaked in clove oil and applied to the tooth to relieve pain. CORIANDER Coriander is also known as Chinese parsley, or cilantro and is used by most Indian households as an essential ingredient in cooking. Fresh coriander is a very versatile herb, and can be used in meat, fish, and poultry dishes. It is also widely used in vegetarian cooking as it enhances the flavour and taste of the dish. Whole or ground coriander can be used in chutneys, particularly with green tomatoes. CUMIN SEEDS - WHITE, BLACK & GROUND Ground cumin is very popular in cuisines which are generally highly spiced, for example in Indian, Middle Eastern, North African, and Mexican cooking. Cumin is also an essential ingredient in most curry powders and garam masala. It is a warm sweetish spice, and is added to soups and stews, especially Moroccan lamb dishes and Mexican meat dishes CURRY LEAVES These small oval leaves come from the Murraya koenigi plant, which eventually grows into a tree. It has a powerful aroma and can be used fresh or dry. They are widely used in Madras style curry powders and pastes, and in shellfish dishes. One of the best ways to use curry leaves is to fry mustard seeds in hot ghee, then add a little asafoetida and several curry leaves for just a few seconds, before stirring all into a plain dhal dish. If the leaves are added whole, remove them before serving. DILL SEED Dill seeds are usually found in jars of pickled cucumbers. Crushed dill seeds blend well with almost all fish dishes. Dill is also good with egg dishes particularly when preparing egg mayonnaise. Use dill vinegar or crushed seeds to make a dressing for a mixed seafood salad, coleslaw, or potato salad. Dill can be added to home-made bread to serve with vegetable soups, such as carrot or tomato soup. FENNEL SEED Fennel has a great affinity with fish dishes. It also compliments pork and lamb. The crushed seeds are used in salad dressings and in mayonnaise to serve with fish. Ground fennel is used in many curry powders and in Chinese five spice powders. Crushed seeds are used in savoury and sweet baking, e.g. in breads, doughs, cakes and biscuits. FENUGREEK Fenugreek is rich in protein, minerals and vitamins, which makes it an important ingredient in vegetable and dhal dishes eaten in the poorer areas of India. It has small oval bitter tasting leaves and has a powerful curry flavour. The small seeds resemble tiny irregular beige stones and are very hard to grind. Fenugreek is fried or roasted before use to reduce the pungency. The leaves in India are called Methi, widely used in Indian cooking combined with vegetables such as spinach and potato. Fenugreek seeds are used in spiced fish dishes and vegetable curries. FIVE SPICE Five spice is a mixture of equal quantities of Szechwan pepper, cinnamon or cassia, cloves, fennel seeds and star anise. Use in chicken, red-cooked meat and pork dishes with Soy sauce. Grind all ingredients to a fine powder. The aroma of this spice always seems to dominate the Chinese supermarket. GALANGAL Galangal is sometimes known as Siamese ginger and is used in all the cuisines of South East Asia, particularly in seafood and chicken dishes.
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