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Indian : Description

AJWAIN

Also known as Bishop's Weed, is particularly popular in Indian savoury recipes, savoury pastries, and (including and breads, especially ) 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 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 , and , 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 can be used in preserves and chutneys.

Anise is used in sweet and savoury cooking, in spicy dishes from India, as well as lightly flavoured .

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 cod and ackee is served in a vivid sauce, coloured with .

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 . - RESIN & POWDER

Most commonly used in Indian vegetarian cooking.

Asafoetida is also used in and pickles from West and South India.

It is normally found in a powered version and often sold in a bright yellow tub. - DRIED

Basil is a member of the mint family.

In ancient times it was known as the of kings.

Basil goes well with other , spices and flavourings like thyme, , 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 , as flavouring in antipasto salads and as a topping on pizza. - SEEDS AND GROUND

Caraway seeds can be used in savoury and sweet dishes.

They are extensively used in Eastern European, German and . Caraway has long been used to flavour cheese.

Caraway can be found in , 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 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, and other spice mixtures.

It also enhances Indian sweetmeats and desserts such as 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 , 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. 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 are best made when required. MASALA

Chaat is an Indian light salad sold traditionally by food hawkers.

It has a tangy taste and always contains amchur (mango powder), jeera (ground ) and kala namak (black salt).

Other ingredients for the masala may vary and contain black peppercorns, ajwain seeds, seeds, asafetida, , and garam masala. CHANA DALL

Chana daal is a type of split 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 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 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 oil and applied to the tooth to relieve pain.

Coriander is also known as Chinese , 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. 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 , 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 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. 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 or tomato .

FENNEL SEED 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 , minerals and , 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 is sometimes known as Siamese ginger and is used in all the cuisines of South East Asia, particularly in seafood and chicken dishes. It is frequently pounded with , garlic, chillies and ginger to make a spice paste.

Slices are added to Thai soups with shreds of lemon grass and lime leaves. GARAM MASALA

Garam masala is a blend of spices, which can be used as a dry mixture or as a paste.

The flavours can be mild and fragrant or more spiced.

This depends largely on the cook and the style in which the masala is prepared. GARLIC

Garlic is highly valued for its medicinal and culinary properties.

It is an essential ingredient in a variety of dishes around the world.

Along with ginger, onion and chilli, it forms a combination of flavours that is familiar in Asian and Oriental dishes.

Garlic is widely used in both Eastern and Western dishes in curries, casseroles and sauces.

It flavours fish, meat, poultry and vegetarian dishes. GHEE

Ghee is traditionally made from home-made butter.

It is available in two forms: pure ghee made from butter, and vegetable ghee.

Very pure ghee seldom solidifies. GINGER - DRIED, PASTE AND GROUND

Ginger is commonly used in Indian and Chinese cooking.

You can use it whole or grind it or use as a paste.

Pastes can also be found in supermarkets, sold in jars.

You can make it by pureeing fresh ginger in a blender. The paste will keep for about 2 months refrigerated. Mix a little oil with the puree to keep it fresh and make it last longer. HORSE RADISH - DRIED - FRESH

Horseradish is a potent gastric stimulant and is the perfect accompaniment for rich or fatty foods.

It is richer in C than lemons or oranges.

To prepare fresh , peel only the required amount and grate, or shred in a food processor.

It is used as an accompaniment to beef, steaks, venison and strong fish. JAGGERY

Jaggery is an unrefined made in rural areas of India by boiling down sugar cane juice.

It is used in sweet and savoury dishes and to make desserts.

Jaggery is also sold in blocks and has a delicious fudge flavour.

It is available in most Indian shops.

It can sometimes be substituted by demerara sugar, although the flavour cannot be compared.

Juniper is used in the production of gin, liqueurs, bitters and Swedish beer.

It can be used as a for game birds, venison, duck, rabbit, pork, ham and lamb.

Juniper is said to restore youthful vigour to the ageing. KABULI CHANNA

These are large white chickpeas cultivated in the North of India, mainly Punjab.

In many parts of India they are known as Bengal Gram. KAFFIR LIME LEAVES

Used mainly in Thai and Indonesian dishes. Kaffir Lime leaves are finely shredded and added to soups and curries.

They are also used to add flavour to fish and chicken dishes. LEMON GRASS

Lemon Grass, also known as Citronella, features in many dishes, including soups, marinades, stir fries, curries, salads and pickles.

Ground dried Lemon Grass can be used in place of fresh.

In South America, refreshing tea is made by infusing the leaves in water.

Liquorice is used in the making of Guinness and to flavour the Italian liqueur sambuco, as well as other beers and soft drinks

MACE

Mace is sold either as whole blades or as the ground spice.

It is used in savoury dishes.

Mace is well established in classical cooking.

It is also used to flavour milk based sauces like bchamel, and widely used in processed meats, such as sausages and charcuterie.

Pickles and can be seasoned with mace.

MAHLEBI

Mahlebi is usually used in the Middle East and Turkey.

The ground spice is used in breads, biscuits and pastries. The bouquet is distinctly nutty, with hints of almond and cherry.

The taste is slightly bitter, but not unpleasant. MANGO POWDER

Mango powder is used mainly in vegetarian dishes and it is usually added towards to the end of the cooking process so that its sharp, yet slightly sweet-sour flavour, is still detectable when the food is served.

In the Indian subcontinent, mango powder keeps better than fresh or lemons due to the high temperatures there.

Mango powder is added to soups, curries, marinades and chutneys. MOONG

Another well known , Moong dal is well known for its use in religious ceremonies.

Moong is normally served on happy occasions.

It is normally eaten prepared thick and is seldom pureed.

You can make a delicious snack by first soaking and then roasting in a wok or khdhai with minimul oil known as mogar.

MUSTARD

Mustard is a crucial ingredient in cooking.

The various kinds of whole seeds, powdered ground seeds, prepared pastes and oil are well used.

The white seeds are used in pickling, and the brown seeds are used in curry powders and in spiced ghee.

Seeds can be cooked in hot oil until they pop and turn grey and can be stirred into a variety of vegetable dishes or dhal.

Mustard is used in salad dressings and mayonnaise, and is also added to cheese sauce.

A few spoonfuls of mustard powder in a bath are believed to relieve and soothe muscular aches and pains. MUSTARD OIL

Mustard oil is used in making pickles.

Heat some oil, and add a couple of red chillies.

When cool, discard the chillies and use the oil as desired.

Black mustard seed is most commonly used in India, although most other varieties of seeds are grown in India as well.

NIGELLA SEED

Nigella is also known as black caraway, black cumin, or wild onion seed, and is one of the five spices in Bengali five spices.

It is widely used in Indian cooking, in dhal and vegetable dishes, pickles and chutneys.

The seeds are often scattered on bread, where they give a peppery flavour.

It is widely used on bread baked in the Middle East. NUTMEG

Nutmeg is a traditional flavouring for cakes, gingerbreads, biscuits, fruit and milk puddings.

Mulled alcoholic drinks are enhanced with the addition of little nutmeg.

Nutmeg can be used in risotto, tomato sauce or fish sauces, chicken pies, lamb chops and mashed potatoes.

It can also enhance the flavour of hot milk drinks.

PAPAYA SEED - CRUSHED OR FRESH

The plant sap, which is tapped from the trees like rubber, is rich in the enzyme papain, which is an efficient meat tenderiser of commercial value. Both fruit and seeds contain papain.

Crushed papaya seeds are also known as pawpaw.

Pawpaw can be added to minced meat for or used to marinade meat.

The meat when cooked will be tender, with a peppery flavour.

PAPRIKA

Paprika or Hungarian pepper, rose paprika, pimento pepper, sweet paprika are fine powders made of mild varieties of pepper.

Paprika is mild to pungent and sweet, with a hint of bitterness.

Hungarians have adopted this as their national spice, using it in their favourite dishes such as goulashes, stews and chicken dishes.

Paprika is also widely used in Spanish and Portuguese dishes.

PEPPER - GROUND, BLACK, WHITE, CAYENNE, COARSE, PINK

Pepper is one of the most resourceful spices, used in almost all savoury dishes.

Black and White are the varieties most commonly used in spices world-wide.

Black pepper is used in fruitcakes and gingerbread.

It can also be served as a light seasoning for fresh fruits

SZECHUAN PEPPER

This pepper is mostly used in Chinese cookery, especially with chicken and duck.

Szechuan pepper is one of the spices in Chinese five-spice powder, and is used in Japanese seven flavour seasoning mix. POMEGRANATE SEED

Crushed pomegranate seeds are sprinkled on the popular Middle Eastern dip, humus, and are also used in fruit salads from the region.

Pomegranate seeds in Indian cooking are often used as a souring agent.

The creamy coloured poppy seeds are more common in India, where they are ground and used as a thickening agent in curries and sauces.

They are also used in certain Indian breads.

The dark seeds are popular as a crunchy topping for Western breads and biscuits, savoury and sweet.

The seeds are used as a baking ingredient in German and Eastern European breads, cakes, biscuits and pastries.

Dry-fried seeds can be used in salads and salad dressings, e.g. in potato, tomato, egg or pasta salads or coleslaw.

SAFFRON - STRANDS AND POWDER

Saffron is added to special dishes in many cuisines, for its distinctive flavour and striking colour.

Pilaus from India and rice dishes from the Mediterranean - like Spanish paella and Italian risotto Milanese - are all flavoured with saffron.

This spice is also used in sweet and milk recipes: milky rice, vermicelli puddings and sweet custard like desserts from India, for example.

SALT

Salt is used universally as a seasoning ingredient to give both savoury and sweet cuisines an edible taste.

Salt is also widely used in preserving meat, fish and vegetables.

SESAME - SEED, OIL, DRIED

Sesame oil is used in margarines and as a cooking medium and flavouring ingredient.

The seeds are ground to a paste and used in a Middle Eastern dip called humus.

Sesame oil is also used in Chinese food as a flavouring.

The seeds are sprinkled on sesame prawn toasts before they are deep fried, and are also sprinkled over Chinese toffee apples.

Both oil and seeds are used in Singaporean, Malaysian, Indonesian and .

In Greek and , seeds are scattered on bread and biscuits.

In Greek and Turkish cuisine, seeds are scattered on bread and biscuits. STAR ANISE - GROUND & POWDER

Star anise is one of the most important spices in Chinese cooking.

It is the dominant flavour in Chinese five spice powder.

It is also used as a flavouring in alcoholic drinks such as pastis and anisette, and in confectionery.

SUMAC

Sumac is generally used in Lebanese, Syrian, Turkish and Iranian cuisines.

The berries can be used whole or they can be ground or cracked, then soaked for about 15-20 minutes in warm water and squeezed to release the juice.

Ground sumac is applied to fish, chicken, and meats before cooking to give some flavour.

The juice can be used in marinades and salad dressings. TAMARIND

Tamarind can be found in oriental stores in slices, as a block or as a concentrate. Tamarind is a standard ingredient throughout the Indian Sub Continent and Southeast Asia.

It is used in curries, chutneys, beans and soups.

Tamarind has a particular sour taste and is substituted in the Western countries by lime juice.

Tamarind is also an ingredient in Worcestershire sauce.

TURMERIC

Turmeric is used as an ingredient in curries, contributing flavour as well as the yellow colour.

It is also used in chutneys and pickles, Indian rice, vegetable and dhal dishes.

It is also used in North African dishes to spice lamb and vegetables. - PODS, SUGAR, ESSENCE

Vanilla is added to cakes, biscuits, desserts, and puddings.

It has a very traditional and fine flavour which is highly fragrant, exotic and has a memorable aroma.

It is used to flavour confectionery and has a special affinity for chocolate. PALM VINEGAR

Palm vinegar is a juice from the Palm Tree.

The tree has a jugular vein, which is tapped so that a milky fluid is released into pots tied beneath.

The liquid is collected overnight and then drunk early in the morning.

After midday it begins to ferment vigorously and becomes undrinkable.

It is then used for making bread, and the remainder is matured into vinegar.

A spirit is distilled from the must and is known as feni in Goa and arrak in southern India. The British adopted the word Toddy when they give the patient whisky and hot water. VINEGAR - MALT and WHITE

Vinegar is an essential item in every kitchen.

Flavoured vinegars add another dimension in the preparation of dressings, mayonnaise, marinades, sauces and preserves.

Use white or red wine vinegar, sherry or cider vinegar as a medium for a huge range of spice flavours.

Malt vinegar is best left as a or for pickling and preserving.

Flavoured vinegar can be made in two ways: where strong flavours are used and or required, for example with garlic, the vinegar is heated to extract the maximum flavour. ZEDOARY

Zedoary, sometimes known as wild turmeric, is bright yellow in colour.

It is supposed to be used for medicinal purpose.

You can peel and chop the root with turmeric and ginger to make a spice paste for lamb and chicken curries.

achiote seed [ah-chee-OH-tay] Achiote is the musky-flavoured seed of the annatto tree. It is used for both colouring and flavouring food, usually as a base of seasoning pastes for meat and fish dishes. Buy whole seeds when theyre a rusty red color; brown seeds are old and flavourless. Achiote seed is also called annatto which, in its paste and powder form, is used as a colouing agent for margarine and cheese. ajowan; ajwain [AHJ-uh-wahn] Ajowan tastes similar to thyme, but stronger and less subtle.A native of southern India, it's light brown to purple-red seeds resemble celery seeds in size and shape. Ajowan is most commonly added to chutneys, curried dishes, breads and . Coming from the same botanical family as cumin and parsley, it is also known as carom and bishops weed.

Aleppo pepper [ah-LEHP-oh] These moderately hot red chilies from Turkey and Northern Syria are sun-dried, seeded and crushed. Also known as Halaby pepper, it is the preferred for adding the gentle edge of authentic Mediterranean flavour and fragrance. allspice Allspice 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 and can be purchased whole or ground. The spice is so named because it tastes like a combination of cinnamon, nutmeg and cloves. amchur [AHM-choor] Unripe mangoes are sun-dried and ground to a powder which is used to give a sour tang to many East Indian dishes including meats, vegetables and curried dishes. It is also called simply mango powder.

Anaheim chile [AN-uh-hime] Named after the city, the generally mild Anaheim is one of the most commonly available in the United States. It is usually medium green in color and has a long, narrow shape. The red strain is also called the chile Colorado. Anaheim chiles can be purchased fresh or canned and have a sweet taste with just a hint of bite. Anaheims are frequently stuffed and commonly used in salsas. ancho chile [AHN-choh] This broad, dried chile is 3 to 4 inches long and a deep reddish brown; it ranges in flavor from mild to pungent. The rich, slightly fruit-flavored ancho is the sweetest of the dried chiles. In its fresh, green state, the ancho is referred to as a chile. anise [AN-ihss] Anise leaves and seeds both have a distinctive, sweet licorice flavour. The greenish brown, oval-shaped anise seed is generally used though, flavouring a variety of confections as well as stews, vegetable dishes and drinks. annatto [uh-NAH-toh] see achiote. arroz [ah-ROHS] The Spanish word for rice. asafetida; asafoetida [ah-sah-FEH-teh-dah] A flavouring obtained from a giant fennel-like plant that grows mainly in Iran and India. Its used in many Indian dishes and can be found in powdered or lump form in Indian markets. Asafetida has a fetid, garlicky smell and should be used in very small quantities. avocado leaves Avocado leaves can be used whole, though we recommend toasting them slightly in a pan, then grind with a mortar and pestle to release their subtle fragrance of anise and hazlenut. Use in moles, stews, and chicken or fish dishes. bay leaves The large dried leaves of the bay laurel tree are one of the oldest herbs used in cookery.

Bengal gram Bengal gram is used whole in lentil curries. The (besan) is used to prepare bhajias and may be used to flavour and thicken curries. besan Flour made from Bengal gram or channa dal, sometimes called . Indian cooks use besan to make for vegetables or fish, or as a thickening agent for sauces. black cumin Black cumin (kali jeera) is a rare variety, smaller and sweeter than regular cumin. Preferred in Northern India for meat dishes () and rice dishes (). It is also known as Imperial cumin referring to its popularity with visiting Moghul emperors. black-eyed peas These white kidney shaped beans with a black eye are available dried or canned. bsteeya [bs-TEE-yah] A Moroccan dish of phyllo pastry filled with shredded chicken, ground almonds and spices. The pie is baked until a crisp golden brown, then sprinkled with confectioners sugar and cinnamon. Also spelled bastela, bastila and bisteeya. baba ghanoush; baba gannoujh [bah-bah gah-NOOSH] A Middle Eastern puree of eggplant, garlic, olive oil, lemon juice and tahini. Its used as a spread or dip for pita bread. Bright flowers and hairy leaves distinguish this European herb whose flavour is reminiscent of cucumber. Both the flowers and leaves are used in salads, but the leaves must be chopped finely so their hairy texture isnt offputting. The leaves are also used to flavour teas and vegetables. burnet [BER-niht] Native to Europe, burnet includes any of several herbs, the most common being salad burnet. Its leaves are used in salads and with vegetables, having a fragrance similar to cucumber. cardamom [KAR-duh-muhm] A member of the ginger family, cardamom grows in many tropical areas including India, Southeast Asia and South and Central America. Cardamom pods contains about 20 tiny seeds. Cardamom has a pungent aroma and a warm, spicy-sweet flavor. Its widely used in Scandinavian and East Indian and mid-Eastern cooking. This aromatic spice has a warm, spicy-sweet flavour. Cardamom seeds may be removed from the pods and ground, or the entire pod may be fried in ghee or oil for several minutes to release its oils. Usually cardamom is added before a dishs other ingredients are browned. The pod is quite bitter and should be discarded after frying.. cascabel chile [KAS-kuh-behl] A dried, plum-shaped, dark red coloured chile, about 1 in diameter. Cascabel means little round bell or rattle in Spanish, a name alluding to the rattling sound this chile makes when shaken. With its rich nutty flavour and medium heat, it is excellent in sauces, soups and other cooked dishes. The cascabel chile is also known as chile bola . cassia From the dried bark of the cassia tree, it is similar to cinnamon, but with a more robust flavour, appropriate for combining with the intensity of other Asian spices. Cassia is also known as Chinese cinnamon. cayenne chile [KI-yehn] An extremely hot bright red chile, 3 to 5 long and about 1/2 an inch in diameter. Cayennes are generally sold dried as cayenne pepper and used in soups, sauces and stews. cellophane noodles [SEHL-uh-fayn] These translucent threads are not really noodles in the traditional sense, but are made from the starch of green mung beans. Sold dried, they must be briefly soaked in hot water before using in most dishes, except when added to soups. They can also be deep-fried. Other names for cellophane noodles include bean thread, Chinese vermicelli, glass noodles and harusame . chana dhal This is a round split yellow lentil, similar in appearance to the smaller moong dhal and the larger yellow split pea, which can be used as a substitute. It is used as a binding agent in some dishes and is widely available from Indian stores. (ata) flour This is a type of wholemeal (whole-wheat) flour available from Indian stores and is used to make and other breads.

Charleston hot chile A variety of cayenne, this fiery hot chile is 3 to 4 long, changing from yellow to orange to crimson red as it ripens. [CHER-vuhl] A delicately-flavoured parsley, this aromatic herb has curly, dark green leaves with a hint of anise flavour. It is one of the main ingredients in .Chervil is also called cicily and sweet cicily . chilaca chile [chih-LAH-kuh] A mild to medium-hot chile that, when dried, is known as the . The narrow chilaca can measure up to 9 inches long and often has a twisted shape. It turns from dark green to dark brown when fully mature. chile; There are over 200 varieties of chiles, varying in length from a 1/4-inch to 12 inches and in shape from long and narrow to plump and round. Their heat quotient varies from mildly warm to fiery hot. A chiles colour can be anywhere from green to yellow to red to black. As a general rule, the larger the chile the milder it is. Small chiles are much hotter because, proportionally, they contain more seeds and veins than larger specimens. Those seeds and membranes contain most of the chiles , the oil that gives chiles their heat. Removing a chiles seeds and veins is the only way to reduce its heat. chiles rellenos [CHEE-lehs rreh-YEH-nohs] This Mexican specialty literally translates as stuffed peppers, consisting of cheese-stuffed mild green chilies, covered with batter and fried until the outside is crisp and the cheese inside is melted. cloves Cloves are the dried, unopened flower buds of a type of evergreen found only in the Moluccas, the spice islands of Indonesia. The dark brown spice is named for its nail shape clavus being the latin word for nail. The cloves pungent flavour goes well with baked ham, mulled wines etc. chile [chi-POHT-lay] This hot chile is a dried, smoked jalapeo. The brown chipotle has a wrinkled, dark brown skin and a smoky, sweet, almost chocolate flavour. The chipotle morita is slightly hotter and smaller. Use sparingly to add heat and an exquisite smoky flavour to a soup, or sauce. come dried, pickled and canned in adobo sauce. coriander [KOR-ee-an-dur] A native to the Mediterranean and the Orient, coriander is known for both its seeds and for its leaves. The small round beige seeds are fragrant with a unique flavour. Whole coriander seeds are used in pickling and for mulled drinks. Ground, it is used in curries, baked goods, soups and in many spice blends. Fresh coriander leaves, commonly called cilantro or Chinese parsley, have a distinctive flavour that lends itself well to the highly seasoned cuisines of India, the Caribbean, Mexico, and the Orient cumin [KOO-hihn] These aromatic, nutty flavoured seeds is one of the most frequently used spices in Middle Eastern, Indian, Asian, Mediterranean and Mexican cuisines. It is used whole or ground to make a powder. It is recommended that cumin be fried or roasted before using to release its full flavour. curry The word curry is said to derive from the Tamil word keri meaning bazaar. Others claim it is from the southern Indian word kari, meaning sauce. Curries exist throughout Asia in many different dishes. Thailand, China, India, Japan, Singapore etc. all prepare curries, each is different, but all are pungent and spicy, although the level of heat (from peppers) varies. curry leaf This fragrant herb looks like a small shiny , with a strong fragrance. Choose fresh bright green leaves when possible, or frozen leaves. Dried leaves have little of the flavour. daikon [DI-kuhn] A large Asian radish with a sweet fresh flavour and crisp white flesh. The skin can be creamy white or black, ranging in size from 6 to 15long with a 2 to 3 diameter. Daikon is used raw in salads or cooked in a stir-fry. epazote [eh-pah-ZOH-teh] Epazote is a pungent herb with pointed serrated leaves, a native of tropical America. Epazote is essential for making Mexican bean dishes, with a unique flavour best described as aromatic and pungent, slightly citrus and bitter. Epazote is a perfect addition to bean dishes because it is carminative, which means it reduces gas. Also known as Mexican tea and wormseed.

Fenugreek - fresh leaves [FEHN-yoo-greek] Sold in bunches, fenugreek has very small leaves and is used in salads or to flavour meat and vegetarian dishes. Discard the bitter stalks. Native to Asia and southern Europe. fenugreek seeds [FEHN-yoo-greek] When roasted, fenugreek seed tastes vaguely like maple syrup. Its pleasant bitter flavour lends itself to curry blends, chutneys and rich vegetarian stews. fennel [FEHN-uhl] There are two main types of this aromatic plant, both with pale green, celery-like stems and bright green, feathery foliage. Florence fennel, also called finocchio, is cultivated throughout the Mediterranean and in the U.S. It has a broad, bulbous base thats treated like a vegetable. Both the base and stems can be eaten raw in salads or cooked in a variety of methods such as braising, sauteing or in soups. The greens can be used as a garnish or snipped like dill and used for a last-minute flavor enhancer. When cooked, its anise-like flavour becomes lighter than in its raw state. Common fennel is the variety from which the greenish-brown fennel seeds come. The seeds are available whole and ground and are used in both sweet and savory foods and drinks. fines herbes A mixture of very finely chopped herbs. The classic combination is chervil, , parsley and though , savory, burnet or watercress may be included as part of the blend. Because they quickly lose their flavor, fines herbes should be added to a cooked mixture shortly before serving. Unlike Bouquet Garni they are not removed from the dish before serving. Its primary use is in egg dishes, but it is also good with lighter- flavoured fish. In dishes where you add parsley for color, this is a nice variation you will get the same brightness with a little different flavour. Since the flavor is very light, like parsley, this blend wont overwhelm any dish. five-spice powder Also known as Chinese five-spice, this powerful blend of spices includes cinnamon, cloves, fennel, szechwan peppers and ginger. Try adding a teaspoon or two with a half cup of liquid (water, wine or broth) to flavour a stir-fry. Its also an interesting addition to fruit desserts.

Fresno chile [FREHS-noh] Short and cone-shaped, the Fresno ranges in color from light green to bright red when fully mature. Because of its heat, the Fresno is best used in small amounts as a seasoning. galangal; galangale [guh-LANG-guhl] Galangal is a rhizome that has the peppery hotness of ginger but not the sweetness. Use it to flavour Indonesian sambals or in fish dishes with coconut milk. Also known as laos (Indonesian) and kha (Thailand). Greater galangal is most widely available with a creamy colour, while Lesser galangal has an oranger flesh and a hotter flavour. garam masala A blend of several strongly aromatic spices designed to add flavour and fragrance to many Indian dishes. It also often used as a garnish. The literal Hindi translation of garam masala is hot spices. ginger; gingerroot The gnarled root comes from Jamaica, India, Africa and China. Its flavour is peppery and slightly sweet, while the aroma is pungent and spicy. Fresh gingerroot is used in a variety of forms in ; grated, ground and slivered. Europeans and most Americans are more likely to use the dried ground form of ginger, usually in baked goods. The flavour of dried ground ginger is very different from that of its fresh form and is not an appropriate substitute for dishes specifying fresh ginger. golden needles The delicate dried golden buds of the tiger lily have a pungent-sweet flavour for use as a vegetable and garnish for a variety of stir-fried dishes. goma [GOH-mah] Japanese for sesame seed. Shiro goma is unhulled white sesame seed, muki goma is hulled white seed and kuro goma is black sesame seed. Goma abura is sesame seed oil. All four products are available in Asian markets. grains of paradise [GOH-mah] Although they are related to cardamom, the flavour of this spice is very peppery and is also known as Guinea Pepper or Melegueta Pepper. Used primarily in West African cooking and . guajillo chile [gwah-HEE-yoh] The skin of this dried CHILE is shiny-smooth and a deep, burnished red. The chile is very tough and must be soaked longer than most dried chiles. The flavorful guajillo is pointed, long and narrow (about 4 inches by 1 inch). Because it can be quite hot, the guajillo is also sometimes called the travieso (mischievous) chile in reference to its not- so-playful sting. Its used in both sauces and cooked dishes. gero chile [GWEH-roh] The generic term for yellow chiles such as banana chile or . chile [ah-bah-NEH-roh] An extremely hot chile, it is native to the Caribbean, the Yucatan and the north coast of South America. Small and lantern-shaped, the habanero ranges from light green to bright orange when ripe . Its generally used for sauces in both its fresh and dried form. sauce [hah-RISS-ah] A hot Tunisian chili sauce of dried red chilies, garlic, caraway, coriander, cumin, mint and oil. Also found in Algeria and Morocco, it is used in cooking, particularly in the vegetable or meat tagines, though more frequently as a table condiment, rather like Indonesian sambals.

Hungarian wax chile A large yellow chile (4 to 6 long) that ranges in flavor from mild to medium-hot. Hungarian wax chiles, which have a distinctly waxy flavor, are also called banana chiles . jalapeo chile [hah-lah-PEH-nyoh] Named after Jalapa, the capital of Veracruz, Mexico, these smooth, dark green (scarlet red when ripe) chiles range from mildly hot to very hot. They have a rounded tip and are about 2 long . jJalapeos are quite popular because theyre so easily seeded (the seeds and veins are extremely hot). In their dried form, jalapeos are known as chipotles.

Jamaican hot chile Extremely hot, this bright red chile is 1 to 2 in diameter and has a distorted, irregular shape. juniper berries Juniper berries were first used by Indians in the Pacific Northwest, who crushed the berries and cooked them with wild buffalo. They have a rather tart flavor which cuts back some of the powerful wild gaminess of venison. The distilled oil of these berries is what flavours gin. Juniper berries are a necessity for marinades for wild boar, venison, and pork dishes; and are often used in stuffing for all types of fowl. They might be thrown in a , whether beef or rabbit; and of course you cannot make an authentic sauerbraten without the addition of juniper berries. kaffir lime leaves Unlike ordinary citrus leaves, kaffir lime leaves have a pronounced flavour and fragrance that combines well with rich coconut milk and hot chili spices in Thai dishes. Very good with fish. kebsa spice The traditional Saudi Arabian and Gulf spice blend consisting of cardamom, cinnamon, cumin, cloves, nutmeg, coriander, loomi, red and . lemon grass Essential to Thai cooking, this aromatic grass has a small bulbous root with a light lemonlike flavour and aroma that mixes well with strong Asian spices. It can be used fresh by chopping or bruising its scalion-like base, or use it dried. Lemon grass is also known as citronella and sereh. lentil [LEHN-tuhl] A staple in India and much of the Middle East, this small oval pulse comes in three main varieties: The most common is the European lentil, sold with the seed coat on, with a gray-brown exterior and cream coloured interior. The Egyptian or red lentil is smaller and rounder, an orange-red colour without the seed coat. Also there is the yellow lentil. All lentils are used after having been dried once ripened. loomi [LOOM-ee] In Iraq and Oman, ripe limes are boiled in salt water and sun-dried until their interior turns dark. The resulting spice, called loomi, is often used to impart a distinct citrus odour and a sour tang to legumes and meat dishes. In Iran powdered loomi is also used to flavour basmati rice. Also called leimoon Basra, leimoon aswad and leimoon omani. Dried limes can be used in powdered form or whole (usually pierced). mace and nutmeg Both are found on the same plant. The nutmeg is the inner kernel of the fruit. When ripe, the fruit splits open to reveal bright red arils which lie around the shell of the nutmeg - and once dried are known as mace blades. The flavor of both spices is very similar - warm, sweet and aromatic, although nutmeg is more delicate than mace. Both spices are also sold ground. Use with vegetables; sprinkled over egg dishes, milk puddings and custards; eggnogs and mulled drinks; or use as a flavoring in desserts.

Mexican oregano Mexican oregano has a considerably stronger flavour (with more anise flavour) than its European cousin. It is very aromatic and sweet smelling, combining well with chiles, cilantro and epazote. molcajete and tejolote [mohl-kah-HEH-teh] [teh-hoh-LOH-teh] A molcajete is a Mexican mortar made of black basalt, for grinding chilies and sauces. The tejolote is the pestle. mulato chile [moo-LAH-toh] This long dark brown chile is a type of dried poblano. It has a light fruity and smoky flavour. The mulato is essential for making . mung bean Widely used in both China and India, mung bean is most commonly used to grow bean sprouts. A small dried bean with yellow flesh and a skin that is normally green but sometimes yellow or black. Dried mung beans are ground into flour, which is used to make noodles in China and a variety of dishes in India. nigella seeds [ni-JELL-ah] These tiny black seeds have a nutty, slightly bitter, peppery flavour. They are used in India and the Middle East as a seasoning for vegetables (eggplant, pumpkin) and breads. It should be fried or dry roasted before use to enhance its flavour. Also called black onion seeds or kalongi. orange-blossom water Sold bottled, the essence distilled from orange-blossom petals and used principally to perfume desserts. ; panch phora Panch phoron is a Bengal classic mixture of five spices; cumin, black cumin, mustard, fenugreek and fennel seeds. It is rarely ground, though should either be toasted or fried in oil before using in vegetable dishes and chutneys. pasilla chile [pah-SEE-yah] In its fresh form this chile is called a chilaca. Its generally about 7 long and 1 in diameter. The rich-flavored, medium-hot pasilla is a blackish-brown color, which is why its also called chile negro. Its particularly good for use in sauces. pepitas [puh-PEE-tahs] Pumpkin seeds are a popular ingredient in Mexican cooking. With their white hull removed, they are a medium-dark green and have a deliciously delicate flavor, which is even better when the seeds are roasted and salted. Pepitas are sold salted, roasted and raw, and with or without hulls. peppercorn Pepper is a berry that grows in grapelike clusters on a climbing vine (Piper nigrum) native to India and Indonesia. The berry is processed to produce three basic types of peppercorn black, white and green. Black peppercorns are picked when the berry is not quite ripe, then dried until it shrivels and the skin turns to black. Its the strongest and hottest flavoured of the three. Among the best black peppers are the Tellicherry and the Lampong. The white peppercorn has been allowed to ripen, after which the skin is removed and the berry is dried, resulting in a smaller, light-tan berry with a milder flavour. White pepper is usually used in light-coloured sauces or foods where black pepper would stand out. The green peppercorn is the soft, underripe berry thats usually preserved in brine. It has a fresh flavour thats less pungent than the black or white. pepperoncini [pep-per-awn-CHEE-nee] Also called Tuscan peppers , these thin, 2 to 3 chiles have a bright red, wrinkled skin. They have a slightly sweet flavor that can range from medium to medium-hot. pequn chile Tiny (about 1/2-inch-long), oval, dried chiles are a beautiful red-orange color. Their flavor is slightly sweet and smoky and their heat quotient fiery. The pequn is also called chile pequeo . Its wild form is known as tepn or chiltepn . ; pimento [pih-MYEHN-toh, pih-MEN-toh] A large, red, heart-shaped sweet that measures 3 to 4 inches long. Pimiento is the Spanish word for pepper. It is sweet though more aromatic than that of the red . Canned and bottled (halves, strips or pieces) and are the familiar red stuffing found in green olives. Much of the pimiento crop is used for paprika. Pimento is the name of the tree from which allspice comes. poblano chile [poh-BLAH-noh] This dark green CHILE has a mild rich flavour. It is about 4 to 5 inches long, tapering from top to bottom in a triangular shape. are found in central Mexico, though they are now also grown in the U.S. Southwest. In their dried state theyre known as ancho or mulato chiles. ras el hanout [raz-el-HAHN-ut] The exotic Moroccan spice blend that translates as head of the shop, indicating this is the spice merchants best. The mixture consists of at least 12 ingredients, but often it has as much as 50! Spices in the mix may include: cumin, ginger, black pepper, cinnamon, cayenne, allspice and cloves, to the rarer monks pepper, xylopia pods, grains of paradise and rose petals. Depending on the occasion, the mixture may include hashish or aphrodisiacs like the Spanish fly beetle. ristra [REES-tra] A Spanish term referring to a handstrung rope of foods, usually chiles or heads of garlic. rose water Sold bottled, the essence distilled from rose petals and used principally to perfume desserts. saffron [SAF-ruhn} The yellow-orange stigmas from the crocus sativus, a small purple crocus, is considered the worlds most expensive spice. Each flower has only three stigmas which must be hand-picked and dried. It takes 14,000 stigmas for a single ounce of saffron. Saffron is grown in a number of regions, though the Spanish saffron Mancha First Quality is considered the cream of the crop. Always buy saffron whole because most ground product has been cut with something like turmeric. There is no good reason to grind it before you use it (let it soak in a few tablespoons of warm water for 10 minutes or more.)

Santa Fe Grande chile These small, tapered, conical peppers are yellow, orange or red, depending on maturity. Santa Fe Grandes have a slightly sweet taste and are medium-hot to hot in spiciness sansho [SAHN-show] A mildly hot Japanese seasoning made from the dried and powdered berries of the prickly ash tree. Its from the same berry that the Chinese call szechwan pepper.. sat; satay [sah-TAY] An Indonesian favorite consisting of small marinated cubes of meat threaded on skewers and grilled or broiled. Sat is usually served with a spicy sauce.

Scotch bonnet chile This small (1 to 1 1/2 inches in diameter), irregularly shaped chile ranges in color from yellow to orange to red. The is one of the hottest of the chiles and is closely related to the equally fiery habenero.

Scoville units Chile hotness is rated in Scoville units. Scoville Units are the measurement of capsaicin level (the oil that makes chilies hot).The hottest pepper on record is the habaero/Scotch bonnet which some claim are the same pepper and others claim are slightly different varieties. Habaeros are rated at 100,000 to 350,000 Scoville units. By contrast, the lowly Serrano comes in at about 5,000 to 15,000 Scoville units. serrano chile [seh-RRAH-noh] A small (about 1 1/2 inches long), slightly pointed chile that has a very hot, savory flavor. As it matures, its green skin turns bright red, then yellow. Serranos can be used fresh or cooked in various dishes such as guacamole and salsa. The dried serrano chile is called chile seco, and is generally used in sauces. One of the oldest of culinary herbs, spear-mint is used in a variety of Mediterranean dishes. It is the variety used in mint tea. star anise This dried, star-shaped fruit grows on small evergreen trees in China and Vietnam. A dark brown pod that contains a pea-sized seed in each of its eight segments. Its smokey, licorice flavour makes it a distinctive ingredient in Chinese braised dishes and Malaysian curries. Or, use it as a garnish. sumac; sumaq [SOO-mak] This tart red-purple spice is ground from the berries of the Middle Eastern sumac shrub. Sumac is very popular in Turkey and Iran, where it is sprinkled liberally over rice. It is often mixed with freshly cut and eaten as an appetizer.

Szechwan pepper; Szechwan [SEHCH-wahn] Though not related to the peppercorn family, Szechwan berries resemble black peppercorns. From the Szechwan province of China, this mildly hot spice comes from the prickly ash tree. Szechwan pepper has a distinctive flavor and fragrance, slightly reminiscent of camphor. Szechwan pepper is also known as fagara, sansho and . Dry roast before using. tahini [tah-HEE-nee] Tahini is a thick paste made of ground sesame seed Its used in Middle Eastern cooking to flavouring base in various dishes such as . tamarind [TAM-uh-rihnd] The pulp of tamarind pods, which grow as the fruit of large trees native to Asia, India and north Africa. The pulp is dried and frequently concentrated. It is used to add a fruity sourness to many East Indian and Middle Eastern dishes. Tamarind pulp, which keeps indefinitely on the shelf, should be soaked in warm water for about 5 minutes, then squeezed through a sieve. In the west, tamarind is used as a key ingredient in Worcestershire sauce. tandoori [tahn -DOR-ee] Tandoori spices are made into a paste which is rubbed directly onto the surface of meats and the powder is often used as a marinade. It gives foods the traditional red-orange colour of Indian tandoor cooking. The traditional rounded-top tandoor oven is made of brick and clay. Its used to bake foods over direct heat. Naan bread is baked by slapping the dough directly onto the ovens clay walls. Tandoori meats are usually cooked on skewers.

Thai chile [TI] The Thai chile ranges in color from green to red when fully ripe. Only about 1 to 1 1/2 inches long and 1/4 inch in diameter, this small, thin-fleshed chile is fiery hot and is a popular addition in many Southeast Asian dishes.. tajeen [TAHJ-een] A braised or stewed meat dish from North Africa. Also, the traditional clay pot with its cone-shaped cover in which the tajeen is simmered. [TOH-foo] Popular throughout the Orient, tofu, or soybean is made from curdled soy milk. The curds are drained and pressed similar to the way cheese is made. The firmness of the tofu cake depends on how much whey has been pressed out. Tofus texture is smooth and creamy, yet firm enough to slice. It has very little flavour of its own, but takes on the flavour of the food with which its cooked. togarashi [toh-gah-RAH-shee] A small, hot, red Japanese chile available fresh and dried. Also known as ichimi. turmeric Turmeric, or haldi, is a pungent underground root. Ground turmeric is used to flavour and colour curries: its brilliant yellow colour gives an appetizing look to a dish. Dont over do it with turmeric, a quarter teaspoon is often enough to flavour an entire dish. zatar; zahtar; zaatar [ZAH-tar] In Jordan, a spice mixture called zatar is a popular condiment and used to season fried and barbecued meats. It combines the nutty taste of sesame with sumac and dried thyme. Similar mixtures are reported from Syria and Israel. Zatar is often mixed with olive oil and spread on pita bread.