Cumin

By Jenni | March 1, 2011 |
Cumin seeds or caraway.

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…

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Garlic

By Jenni | February 22, 2011 |
garlic for curries

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.

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Cloves

By Jenni | February 15, 2011 |
cloves

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…

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Ginger

By Jenni | February 11, 2011 |
root ginger

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…

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Garam Masala

By the editor | January 11, 2011 |
garam 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.…

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