pooja

  Green cardamom, called as Choti Elaichi or Hari Elaichi are popular names in hindi.There are two kinds of cardamom used in Indian cooking: green and black. Green is the more common variety, used for everything from spice mixes to lassis to Indian desserts. The flavor is light and sweet, with a mild eucalyptus note. […]

Cumin or Jeera is used frequently whole and in spice mixes to add a characteristic smoky note to Indian dishes. It comes from the parsley family. The seeds are oval with ridges, greenish-beige in color. Cumin is usually dry-fried before use (drop the whole seeds into a hot dry pan and cook until the roasted […]

Mustard seeds can be yellow, black, or brown and are used interchangeably in Indian cooking. The flavor of mustard seeds is released when they are crushed or cooked in oil. Their smoky, nutty flavor is a staple in curries and curry powders, and mustard oil is commonly used in the North of India.

Cassia bark is widely used in Indian cooking. Flavour of cassia is milder and less intense than ‘true’ cinnamon, and this contributes to the flavour profiles of several Indian dishes in which cassia is widely used. It has a pronounced spicy-warm flavour that complements the other spices that it is normally used with, like cloves […]

Black pepper or Kali Mirch in hindi, is perhaps the best-loved and most widely used spice in the world, adding both heat and depth of flavor to nearly any dish. It comes from the berries of the pepper plant which also produces green and white peppercorns.

Fennel seeds is used extensively in Indian cooking., known as Saunf in hindi.While it is mostly used in seed form, some dishes do call for the seeds to be roasted and powdered. Some key Masalas (spice mixes) in Indian cooking, like the 5 spice mix, have saunf as one of their ingredients. saunf is often […]