Herbs
Coriander Leaves
Coriander (Cilantro in the USA) (Dhaniya – Urdu translation) From the Cori plant that is native to the Mediterranean. We have already covered the seeds and powder in a separate post but thought it would be covering the leaves separately as well as they are one of the most common ingredients in curry making. Garnishing…
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Curry Leaves
Curry leaves (also known as sweet neem leaves) are added to dishes near the beginning of cooking, and are fried in ghee, which may turn then from their usual green colour to black, but this is normal. They release a nutty aroma when fried. Curry leaves do not taste like the curry we are used…
Read MoreBay Leaves
Bay leaves come from the laurel tree and are used as a herb in cooking. They are dried for this purpose. The leaves are oval, pointed and smooth, dark green and shiny on top and lighter underneath when fresh. Dried leaves are duller and lighter in colour. If a leaf is brown in colour, then…
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Coriander (Coriandrum sativum) (Dhaniya – Urdu translation) From the Cori plant that is native to the Mediterranean. Both the seeds and the leaves are used for cooking but each have different flavours, aromas and uses. Seeds The seeds produce a sweet, woody aroma and a mellow, warm flavour. They can be used whole, crushed or…
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