Spices
Cinnamon
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 MoreAsafoetida (Hing)
Asafoetida (also known as hing) is a gum from the resin of a variety of giant fennel with a strong overly ripe garlic type smell. It gives a very smooth flavour in dishes. Asafoetida powder appears as a crumbly yellow powder, which has been diluted with flour or rice flour and turmeric, when purchased as…
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