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Cumin - Widely used
ancient spice, used whole or ground, with a strong aromatic spicy
flavour. It is an essential ingredient in Indian, Middle Eastern, and
North African cooking.
Garam Masala – The most popular of the masala’s (spice mixes) containing
a combination of cumin, coriander, black pepper and bay leaves which are
ground together to give a hot seasoning.
Cardamom – Dried seeds of a plant from the ginger family. Used as a
favourite seasoning in curries, desserts and sweets.
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Mustard Seeds - Mustard is one of the oldest condiments, coming from the
black or white seeds of the mustard
plant. Black seeds give aroma and white ones give pungency.
Curry Leaves – Leaves from a popular small tree found throughout the
south of India which are fragrant and aromatic with a subtle flavour.
Often partnered with coconut. Deep-fried these leaves make an attractive
garnish for curries.
Turmeric – The root of the plant provides a versatile product, combining
the properties of a spice and a brilliant yellow dye. Adds its
distinctive colour to curries and rice pilau’s as well as a pungent
flavour.
Rice – Probably originated in India where it was cultivated more than
5000 years ago, today one third of India’s arable land is given over to
the grain. Rice is commonly flavoured with saffron or turmeric which
creates the delicate colours associated with pilau’s, in the south of
India rice is often flavoured with coconut.
Lentils – For the large number of vegetarians in India lentils are an
important source of protein, in pureed form they are served as a dhal
and accompany most meals. |
