Larder

It is popular with the name of Laing in Hindi. Clove is a common spice in Indian cooking and its anise notes are easily recognizable in many Indian preparations. The strong flavor of clove comes from the concentration of essential oils. Cloves are technically flowers, and a lot of their oils are pressed out before […]

  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. […]

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.

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.

Popular with the name of Kalonji in hindi, Caraway or Nigella seeds, is an interesting spice – when used for tempering, it adds a beautiful aroma to the dishes, and a hint of flavour that you can’t quite nail. In India, dry roasted kalonji is used for flavouring curries, dal, stir-fried vegetables, and even savouries […]