Spices
Amchoor Powder, is it really Fairy Wings?
Every now and then, actually in almost all the recipes I like the look of, there is an ingredient listed that I have never heard of. From Fairy’s Wings to Dragon Tongue there always seems to be one of them and as my spice cupboard expands, I only ever seem to use them once.
Read MoreAjwain (Carom)
Ajwain, also known as carom, ajowan, omam, omum, ajvain or Bishop’s weed (depending on where in the world we’re talking) is a spice belonging to the Umbelliferae (or Apiaceae) family, some of whose other members are cumin, dill and caraway. The ajwain plant’s shrubs appear feather-like, and the plant itself…
Read MoreStar Anise
Tamarind
Green Chillies
Green chillies are popular as a cooking ingredient and give a hot flavour to dishes. However, they also have several applications for health and well-being. The heat of your curry is generally determined by the amount and type of chilli peppers used in the recipe. There are many types of…
Read MorePoppy Seeds
There are two varieties of poppy seed which are either blue or white. In Europe we mainly use the blue (almost black) poppy seeds but in Indian cooking mainly white (more like beige) seeds are used. The use of white seeds avoids colouring the dish. Blue and white poppy seeds…
Read MoreCinnamon
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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