Fenugreek or commonly known as methi is a common ingredient of Indian spices. Be it methi dana or the fresh pungent leaves or the aromatic fenugreek powder, it can be used in several ways like in fiery tadkas or piquant pickles. It is a good source of soluble fibre and is excellent for digestion. It […]
Larder
Tej-Patta
Bay leaves are also known as Tej Patta which translates as ‘pungent leaf’ or Malabar leaf. They are one of the most commonly used spices in North Indian cooking being an integral ingredient in the mild and aromatic famous Mughlai cuisine like biryani and korma
Hing
Asafoetida or popularly called Hing in hindi is used in savory dishes, Its a key ingredient in Indian cooking, commonly used in lentil dishes like dal, and a variety of vegetable dishes. Hing was first brought to India back in the 16th century.It is derived as gum from a particular variety of fennel Hing is […]
Ajwain
Ajwain, also known as carom seeds, look and smell much like cumin seeds, Ajwain seeds are pungent. Ajwain compliments dals, breads and root vegetables. They also help ease digestive systems.
Dhaniya
Dhaniya is the hindi term for coriander. Coriander seeds can be used as a whole spice or as a crushed powder. As a seed the aromatic released gives a warming, gentle citrus flavour with a nutty texture. This can be amplified by lightly toasting the spice. In the Indian cuisine, the seeds are called Dhaniya […]
Kashmiri Mirch
Deep red, wrinkled whole kashmiri chillies are famed as much for their stunning colouring properties as their delicious flavour. This is the staple chilli for Indian cooking. Its typically used dried, as flakes/grounded or a fine powder.
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