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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Tamarind

Tamarind is a long, pea pod shaped fruit that contains a sour pulp and seeds and is a mid-brown colour. It has a strong, tart flavour and a little goes a long way. It is sold as a paste, in a pressed block (cake) or as whole pods and tastes similar to a date but…

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Dried 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…

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