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Measurement Conversion Guide
When creating their recipes, different chefs often use a wide variety of measurements for the ingredients required. These range from tablespoons and teaspoons to cups and ounces and many more. When it comes to putting the recipes into practice at home, making sense of the differences can be frustrating, especially…
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…
Star Anise
Star anise (also known as badain anise), when whole, is an eight-pointed star shape around the size of a small broad bean and is mid to dark brown in colour in its dried form. It has an aniseed flavour that is sweet and mildly spicy with a liquorice type aroma.…
Cinnamon
Cinnamon comes from the inner bark of a tree and is widely used as a condiment and additive in a wide variety of cuisines. In its whole form it appears as sheets of bark which roll into cigar shaped quills when dried. It has a mid-brown colour. Ground cinnamon is…
Asafoetida (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…
Fennel Seeds
Fennel is a green coloured bulb with protruding stalks and is a herb that belongs to the carrot family. It is used as a vegetable in cooking or in salads. Fennel seeds (also known as saunf in Indian cooking) are the dried seeds of the plant and look similar to…
Saffron
Saffron is golden orange in colour and consists of small, fine threads which is used as a seasoning and colouring agent in many foods, including Indian cuisine. It is the most expensive spice in the world, and is even more expensive than gold, due to the intensive effort required to…
Mace
Mace, in its original form, is the red lacy covering (the aril) that surrounds the hard, black shell of the nutmeg. It is removed from the nutmeg and is dried when it turns to a light brown colour. Mace tastes similar to nutmeg but in addition can be described as…
Black Cumin
Black cumin can refer to the seeds of two quite different plants, both of which are used as spices. It is not at all similar to normal cumin in taste. It is similar to caraway seeds, but nigella seeds (or kalonji), as black cumin is also known, is more widely…