ASSIGNMENT

20 INDIAN HERBS AND SPICES NAME AND CHARACTERISTCS

1. SPICES

English
aniseeds, fennel
seeds

asafetida

These might look like Cumin Seeds, but when looked closely they are actually greener
and wider. Fennel is another ingredient of the Panch Foron.These are also dry roasted and
used with tiny sugar candies to make mouth fresheners after meals. Fennel is known for
its digestive qualities.
1. This is sap from stem and root of a plant, dried into a hard resin.
2. The smell of this spice in the raw uncooked form is strong and pungent; so
unpleasant that it is often called as the devils dung, or the stinking gum.
3. However this initial funky pungent smell mellows and almost disappears, replaced
by a smooth pleasant flavor when it is added to hot oil or ghee.
4. The flavor is not the spicy fiery kind, but more like Leek or Onion. Hing is
definitely a gem in the kitchen.
5. In its raw form, the strong aroma will contaminate other spices, so it is better
stored in an air tight container.
6. The resin form is hard and deep amber in color It has to be powdered before it is
used for cooking or medicinal purposes.
7. I usually get Hing from India, in the hard resin form as you see above, as it retains
the aroma longer than ground powder, and use a mortar and a pestle to grind it as I
need it.
8. In Indian grocery stores, the hing is usually found in powdered form.
9. A little goes a long way when it comes to this spice; so only a tiny bit when
seasoning and tempering to flavor food.

bay Leaf

1. Tej Patta or Tamalpatra as it is called in Sanskrit are used to flavor different curries

and rice.
2. The leaves are aromatic with a slight hint of the fragrance of cinnamon.
3. The leaves are first browned in oil first to increase the aroma.

carom seeds,

1. These are pungent, tiny seeds grayish in color and often mistaken to be the

thymol seeds,

Bishops Weed.
2. Ajwain has very strong flavors and the smell and the taste bears close similarity to

oregano, bishops
weed

Thyme.
3. They have a sharp and slightly bitter taste on the tongue. In Indian cooking, the
Ajwain is rarely used raw.
4. They are usually dry roasted lightly or tempered in hot oil or ghee and used for
seasoning a dish.
5.

Other than
using the seeds for curries, the flavor of this spice works really well with breads
and are very popularly used in Paratha (griddle fried flatbreads) in the northern
regions of the country.Besides culinary uses, it is used for medicinal purposes to
aid in digestion and also as an antiseptic.

chilli powder

This is ground up dried red chili peppers (as shown below). There are different varieties
of Chili Powder available in the Indian groceries. They are made from different kind of
peppers with different colors, aroma and also the spice/heat level.

cinnamon

1. The cinnamon sticks or quills are the dried bark of a tree.

2. There are two popular varieties of cinnamon; from Chin and from Ceylon.
3. They both have similar flavors but the cinnamon from Ceylon has a sweeter aroma
and is found more as sticks than a rolled up quill.
4. The Ceylonese cinnamon is also not so easily available in local markets.
5. Cinnamon (and mostly the Ceylonese variety) in its stick/quill for as well as

powdered, is used extensively in Indian cooking, mostly for savory dishes.

6. Often times a few bits of broken sticks are added as the oil heats up; this way the
oil is flavored and the food is cooked in this fragrant oil.
7. Sometimes it is dry roasted in a skillet before cooking, which intensifies the
aroma.
8. The warm sweet flavors make it a popular spice for desserts in the western world,
especially during the holidays.
9. It is one of the ingredients of Garam Masala.
cloves

Cloves are dried up flower buds. The fully-grown, unopened buds, are picked green and
dried in the sun till they become dark brown and are ready to be used for culinary and
medicinal purposes. Clove is extensively used in Indian cooking. The flavor it imparts to
food is strong and warm. Clove is mostly used to flavor spicy food where the whole clove
is cooked in oil or ghee. Clove is also a part of Garam Masala in the ground form. Use of
clove in desserts is not very common in India, though not unheard of.

coriander powder Coriander seeds are ground to make coriander powder. The powder is used in Indian
cooking for flavor. Avoid store bought packaged coriander powder. They sit on the shelves
too long and lose all its freshness. Grind up coriander seeds at home in a spice or coffee
grinder and store in airtight containers for a couple of months.
coriander seeds

1. These seeds are the dry seeds of the regularly used fresh cilantro/coriander.
2. Light brown or golden in color, the seed are kind of hollow and crunchy and has a
nice earthy, nutty flavor.
3. The seeds are used whole for tempering, but more often they are ground into a
powder to flavor food.
4. They lose the flavor fairly quick when stored, so you will end up with a sawdust
kind of powder with no flavor in it.
5. The best way go about it, is to grind the seeds when you use them or store them in

an airtight container only for a few days.

6. The seeds are powdered either by roasting them first in a dry skillet or without
roasting them.
7. The roasted seeds powdered have a darker shade and a different flavor than the
other.
8. Both are used in Indian cuisine.
9. The seeds are usually used in the ground form to be a part of various spice mixes,
like Garam Masala, Sambar Powder etc.
cumin seeds

Cumin or Jeera is a very commonly used spice all over India. Known for its warm earthy
aroma, it is used in the raw form, or cooked in hot oil or ghee to release its aroma.
Sometimes the raw seeds are ground and sometimes the seeds are briefly roasted in the
skillet and ground into a powder. The roasted and fried cumin seeds imparts a very
unique, smoky flavor to food.

green cardamom

Cardamom pods hold tiny little black seeds inside. The seeds are taken out and used
whole in cooking or in the form of powder. Its used in a LOT of Indian cooking whether
it be vegetables, meat, rice or even desserts. Cardamom is also an important part of Garam
Masala.

nutmeg

These are seeds of a fruit. The part that is actually used is the inner part of this seed. Its
used in ground form, mostly in biryanis. Unlike in western countries, its almost never
used in desserts in Indian cooking.

onion seeds,

These are tiny black seeds mostly forming a part of the Panch Foron (recipe below).

nigella

Nigella is also referred to as Onion Seeds. They are mostly used in breads like naan,
tandoori rotis, parathas, and also sometimes to season stir fries and curries. In the Eastern
India this is extensively used to season fish.

saffron

This is probably the most expensive spice. Looking like tiny orange threads, these are
actually the stigmas of a flower called crocus. Saffron adds beautiful flavor and color to
rice dishes, gravies and desserts.

turmeric

Turmeric is actually a ginger like rhizome in the raw state. The inside is deep orange
yellow in color. The rhizome can be grated (fresh) and may be used in cooking. Raw
turmeric is often times ground into a paste and used to improve skin and complexion. It
also has very strong medicinal properties.

HERBS
1. Basil
A close relative to mint, basil has a floral anise- and clove-like flavor and aroma. There are two main
types of basil: Sweet, or Genoese, basil and Asian basils. In Western cuisine, basil is most often associated
with Mediterranean foods like pesto and tomato sauce. Sweet basil pairs naturally with tomatoes, but it
can be used with almost every type of meat or seafood.
2. Parsley
One of the most common and versatile herbs used in Western cooking, parsley has a light peppery flavor
that complements other seasonings. It's most often used in sauces, salads and sprinkled over dishes at the
end of cooking for a flash of green and a fresh taste. Flat-leaf or Italian parsley has the best texture and
flavor for cooking.
3. Cilantro
Cilantro, also called coriander, has a flavor that some people find "soapy," but it's still one of the world's
most popular spices. Many people are addicted to its bright refreshing flavor, and it's a staple of Latin and
Asian cooking. The sweet stems and leaves are usually eaten raw, added after a dish has been cooked.
4. Mint

Although more commonly associated with sweet treats, mint lends its cooling, peppery bite to plenty of
savory dishes, particularly from the Middle East and North Africa. Fresh mint is perfect for summer-fresh
salads, to liven up a sauce and or to brew fragrant teas.
5. Rosemary
A tough, woody herb with a pungent flavor, rosemary's spiky leaves can be used fresh or dried for long
cooking in soups, meats, stews or sauces. Because the flavor is strong, it's best to add rosemary sparingly
at first and more if needed. Fresh rosemary can be stored for about a week in the fridge either in a plastic
bag or stems down in a glass of water with a plastic bag around the top.
6. Thyme
One of the most popular herbs in American and European cooking, thyme can be paired with nearly any
kind of meat, poultry, fish, or vegetable. To use fresh thyme, peel off as many of the leaves as you can
from the woody stem by running your fingers along the stem. Particularly with younger thyme, some of
the main stem or little offshoot stems will be pliable and come off with the leaves, which is fine. Thyme
keeps for at least a week in the fridge, wrapped in a damp paper towel and stored in a plastic bag.
7. Sage
Most people use dried sage once a year for their Thanksgiving stuffing, but there are many other delicious
uses for this herb, particularly in dishes with pork, beans, potatoes, cheese, or in the classic sage and
brown butter sauce. The flavor can be somewhat overwhelming particularly with dried sage so start
off with a small amount and build on that. Fresh sage can add nuance and complexity to a dishes.
8. Chives
Chives add a flavor similar to onion without the bite. Plus, their slender tube-like appearance looks great
as a garnish either snipped and sprinkled or laid elegantly across a plate. Add these delicate herbs at the
very end to maximize their color and flavor. Purple chive blossoms are more pungent than the stems and
can be a beautiful addition to a salad.
9. Dill
The feathery leaves, or fronds, of the dill plant add a pleasant anise-like flavor to seafood, soups, salads
and sauces. Its subtle taste makes an excellent compliment to foods with delicate flavors like fish and
shellfish, and it is commonly used in cuisine across Europe and the Middle East. Fresh dill should have a
strong scent and keeps in the refrigerator for about 3 days.
10. Oregano
Oregano, a pungent herb primarily found in Mediterranean and Mexican cuisines, is one of the few herbs
that dries well, so it is easier to find dried oregano than fresh. Dried oregano can be substituted for fresh,
but use half as much dried oregano as you would fresh since the flavor is more concentrated. Oregano can
also be used as a substitute for its close cousin, marjoram.

NAME 10 KITCHEN EQUIPMENTS AND THEIR USES

1. Karai or Wok: You would need this basic utensil in almost every Indian recipe. Whether it is for
frying, sauting or deep frying, no Indian cook can do without a karai. Do not buy stainless steel
karais as they tend to burn easily. The fancy ones with copper at the bottom are good for warming
and serving food not cooking. A good substitute for karai is a Chinese wok. Always buy heavy
bottom, carbon steel woks as thin walled woks tend to burn the food cooked in them.
2. Pressure cooker: This is another essential piece of cookware required for cooking Indian food.
You need a pressure cooker for boiling lentils, meat and also for steaming food like vegetables
and dumplings like idlies. Rice dishes like pulao and biriyani also cook faster in a pressure
cooker.
3. Tawa or skillet: A skillet is required for roasting spices and bread like chapattis. Also fried bread
like parathas and crepes like dosas are cooked in a skillet. Traditional Indian skillets (called
tawas) are made of cast iron but any kind of nonstick skillet would do.
4. Chakla belan: Chakla-belan is a pair of rolling pin and a round platform. It is made of wood. All
kinds of Indian bread are rolled with this. You can get this at Indian stores. A thin, wood rolling
pin and a wooden cutting board can be substituted for the Indian chakla-belan.
5. Casserole/tortilla warmer: Since Indian breads are unleavened; they have to be stored in a closed
container after cooking in order to prevent them from drying up. A tortilla warmer or insulated
casserole is required for storing bread.
6. Spice grinder: Indian cuisine is all about spices. So grinding spices is an essential part of Indian
cooking. You need a mortar and pestle for grinding ginger, garlic and whole spices. If you have a
food processor with attachments for dry and wet grinding, it can take care of all the grinding. If
not, even a coffee grinder works well for grinding whole dry spices like cumin, coriander and
chilies. Just make sure you clean the coffee grinder after you grind spices to avoid consuming
cumin flavored coffee for breakfast!!!
7. Spice holder: It is also a good idea to keep spices in air tight spice holder compartments as they
tend to lose their flavor over time. A traditional Indian spice container is round with a lid and
multiple compartments for storing different spices. Spices that are kept in the spice holder include
cumin, coriander, mustard, five spice (panch phoran), fennel, methi and turmeric. Spices like
asfeotida (hing) and garam masala (cinnamon, cloves, cardamom) are best stored separately in
airtight containers. There are many kinds of spice jars available at the kitchen appliances sections
in departmental stores.
8. Spatulas, ladles, slotted spoon: In Indian cooking, food is stirred during cooking with a spatula or
a long handled spoon made of steel called a karchi or khunti. Wooden spatulas are generally
avoided as wood soaks up flavors. If you are using nonstick cookware, use wooden spoons. For a
wok and steel utensils, use the steel spatulas as it is easier to stir and flip food with the narrow
edge. You also require ladles for transferring curries, daals and other liquid food. A slotted spoon
(like a Chinese wire skimmer) is useful for removing food after deep frying as it drains excess oil.

9. Rice handi/Rice cooker: A handi is a deep vessel with a wide rim. It is useful for cooking rice and
other slow cooking food like pulao, biriyani and dum aloo (potatoes). I also like to invest in a rice
cooker as you can program it to cook rice, lentils and other dishes and it switches off
automatically when the food is done. One less thing to monitor when you are cooking multiple
dishes.
10. Colander: You need a colander to wash and stain vegetables. Also good for staining water from
soaked and boiled lentils like chickpeas, kidney beans etc.
11. A set of Indian plate, bowls and glass: Lastly you would need a set of stainless steel Indian plate
called thali along with small bowls called katoris for serving the food. A stainless steel glass for
serving water is also required.