INDIAN SPICES

CLOVES (LAUNG) Cloves are one of the most ancient and valuable spices of the orient. Early references to them can be found in Chinese literature dating back to 266 BC. They found their way to Europe along the caravan routes in 1265, but their source and place of origin were a mysterious secret. In the 16 century the Portuguese discovered the Moluccas or Spice Islands, now part of Indonesia, and thus started a new chapter in clove lore. Cloves were established in Sri Lanka in 1796 and in India in 1800 by the East India Company. The word 'clove' is derived from the French 'clou' and the English 'clout', both broadly meaning nail, from the likeness of the spice to a large headed-nail. HOLY BASIL (TULSI) Holy Basil is considered one of the most sacred plants of India and is native to the Indian subcontinent. It is an integral part of Hindu ceremonies and sacraments. Holy Basil forms an essential part of worship in thousands of homes and temples India, where it is associated with the Hindu god Vishnu who wears a garland of basil leaves. According to ancient custom, a gift is considered to be truly given with it. In a Hindu wedding therefore, the parents of a bride give her away by presenting a basil leaf to the groom. Wealthy Hindus have this leaf made solid gold, intricately carved or studded with precious gems. This is later set into an ornament for the bride TURMERIC (HALDI) One of the most traditional and versatile of spices used in Indian cooking turmeric is the very heart and soul of any curry. This key ingredient is used daily in every part of India as its unique colour and flavour enriches every regional cuisine. Turmeric is used prolifically in a host of Indian dishes ranging from starters, lentils, meats and vegetables. CURRY LEAVES (KADHI PATTA) Northern India relies on mint whereas the south uses the powerful-smelling curry leaves. No south Indian savoury is complete without this herb. It lends its lingering aroma to a dish is not eaten. ANISEED (VILAYATI SAUNF) Flavoured and sweetened aniseed is eaten on its own or blended with nuts or spices and served as the ideal Indian 'after-dinner mint'. Anise or aniseed is native to the Middle East and is close relative of fennel, caraway and cumin. In

India both fennel and aniseed are called saunf because of their similarity in appearance and flavour. CARDAMOM (ELAICHI) One of the most popular spices in the world, cardamom called the 'queen of spices', second only to black pepper, the king. Known to man since ancient times, it is mentioned in Greek literature of the 4 century BC. The Mughal emperors of India carried tiny silver boxes of cardamom pods which were chewed as a mouth refresher, a tradition that exists even today amongst the rich and famous of the country. The spice reached Europe through the caravan routes and through the Portuguese, French, Dutch and British merchants who fought endlessly to gain a monopoly of the lucrative trade. CORIANDER (DHANIA) Most Indian cooks will not allow a savory dish to leave their kitchen without a good sprinkling of fresh, fragrant coriander leaves. This pretty herb is the most commonly used garnish in India, and adds a dewy green touch to red or brown curries. Seeds of the coriander are the spice. It is perhaps one of the first spices known to man and has been around for over 3000 years. CAROM SEEDS (AJWAIN) A spice that looks like the miniature cumin seeds and has a similar aroma but stronger flavor. Use sparingly AMARANTH (MARSA) A leafy green vegetable has a peppery flavor and used to spice few spinach preparations DRY MANGO POWDER (AAMCHHOR) A fine beige colored powder obtained by drying the green raw mangoes. It is used a souring agent or even as a tenderizer in meat dishes. It is an essential flavor in chaat masala BLACK SALT (KALA NAMAK) A rock salt mined in central India, available as black or red lumps. Unlike white salt it has a tangy and smoky flavor. FENUGREEK SEEDS (METHE SEEDS) Not a true seed but a dried legume. Ochre in color and almost square. It has got a curry flavor and is the most widely used spice in the curry powders. Do not brown too much or it will be bitter in taste

BAY LEAF (TEJ PATTA) Dried leaves of the cassia tree. They have a cinnamon flavor. Mainly used in Northern Indian cuisine and Bengali cuisine NIGELLA SEEDS (KALONJI) Small tear drop shaped black seeds with an onion flavor. Used to flavor naans and also used in Bengali dishes and North Indian dishes MUSTARD SEEDS (RAI) Yellow, brown and black mustard seeds are used variedly in Indian cuisine especially in Bengali cuisine and South India. Either added in the hot oil to give a nutty flavor or soaked and ground to a paste in which case these become spicy. PAPRIKA (DEGHI MIRCH) A reddish orange powder made from Kashmiri red peppers. Usually sweet then hot, paprika is used for color rather then pungency. POMEGRANATE SEEDS (ANARDANA) Sun dried whole or ground; sour pomegranate seeds add a sour, tangy flavor to north Indian dishes. POPPY SEEDS (KHUS KHUS) Used whole or ground, a white colored seeds of poppy are used extensively in thickening gravies such as kormas. SAFRON (KESAR) The dried stigma of crocus flower. The strands give an intense yellow color and musky aroma. Indian saffron grows in Kashmir and it is one of the most expensive Indian spice.