Thursday, April 23, 2015


Asafoetida (hing)

 Is the resin or latex plant family fennel, its name comes from the Persian word aza (resin) and the Latin foetidus (stinking). Can be found in the form of sand or pebble powder. The powder form is used. The powder is yellow and has a strong, unpleasant odor. It should be used with caution and in small quantities. It is usually fried with whole seeds in hot oil, which loses its unpleasant odor. Brings a mixture of garlic and onion and mostly used in vegetarian dishes aroma.
ajwain seeds; are small seeds like black poppy seeds. It is a kind of strong and similar to thyme flavor. It is used especially in working with flour (rotis, pakoras, ...) and fish dishes in small quantities.

Aamchur (amchoor)
 It is a powder from the pulp of unripe mangoes, peeled and dried. It has a sour, bitter and sweet taste. It is used to give acidity to the dish in marinades, salads and chaats mainly.

Star anise
 Aromatic, anise-flavored spice. It can be used whole or ground and fried. Most frequently used in baked meat dishes, soups and desserts.

Fenugreek, fenugreek seeds (methi)
Are rectangular and flat yellowish brown seeds. Strong flavor, usually saute in hot oil before adding. Used in salsas, chutneys and salads.

Fenugreek leaves and fenugreek (methi)
 Are fenugreek leaves, herbaceous plant used as a vegetable whose stems have a slight taste of watercress. The leaves have an aromatic and slightly bitter taste, is often spread on meat and fish dishes shortly before completion.

Ginger (adrak)
An essential and indispensable ingredient in curry dishes. It has a pleasant aroma and slightly spicy. Fresh ginger is the basic component of ginger paste, widely used in Indian cuisine.

No comments:

Post a Comment