Spices
Turmeric
Turmeric is part of the ginger family and like ginger, it is a rhizome; a horizontal stem of a plant that grows underground. Generally speaking, it is valued more for its colour than its flavour (turmeric is the oldest natural food dye in the world) but it is used extensively in South Asian and Middle…
Read MoreCumin
Cumin (Cuminum cyminum) Said to be the second most popular spice globally, here we delve into the description of cumin; where it is found and how it is used. A common ingredient in cuisines all over the world, we look at cooking with cumin and the uses of cumin in curries, as well as its…
Read MoreGarlic
Garlic is probably the most popular spice not only in Indian cooking, but in cuisines all over the world. It is estimated that 90% of the world’s food contains garlic in some shape or form.
Read MoreCloves
A clove is an aromatic dried flower bud from the Myrtaceae tree which is native to Indonesia. Cloves can be used whole or ground. Whole cloves are very strong and might be a bit much to handle in most dishes. The ground version can add an aromatic kick without interfering with the texture and other flavours.…
Read MoreGinger
Ginger (Adrak – Indian translation) Ginger is a rhizome – a horizontal stem of a plant found underground and usually has roots and shoots. Ginger is native to India which produces 30% of the world’s supply and is the global leader in its production. It is used in cuisines all around the world and in…
Read MoreGaram Masala
Garam Masala from garam (“hot”) and masala (a mixture of spices) Garam masala has been part of Indian cuisine for centuries, also crossing over into neighbouring countries. Literally, the name means ‘hot spice’ – although this does not necessarily refer to chilli heat but to the fact that the cooking process involves toasting the spices. It is also said that…
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