Because of its color, white pepper is ideal for use in white sauces, pasta salads and seafood dishes. White pepper retains the full pungency of black pepper, but has an altered flavour due to partial loss of aroma compounds.
White pepper starts out the same as the black, but is allowed to ripen more fully on the vine, while black pepper is made from green berries. The outer shell is then removed either by soaking the berries in water until the shell falls off, or by placing them under flowing spring water, yielding a whiter, cleaner pepper.
White pepper is most often used in white or light-coloured dishes and sauces so there won't be any black flecks. And what does white pepper taste like? It is a little bit hot, a little bit winey and a great deal earthy. The key distinction between white and black pepper is white pepper's earthiness.
White pepper is widely used in Indian, Asian and Mexican cuisines. In Indian cuisine, white pepper is used for white or cream based gravies and curries. It is also commonly used in light coloured Continental dishes like casseroles, pies, creamy shrimp and scallop sauces, mayonnaise and cream based soups. White pepper pairs splendidly with another earthy spice, cumin.
Because of its color, white pepper is ideal for use in white sauces, pasta salads and seafood dishes. White pepper retains the full pungency of black pepper, but has an altered flavour due to partial loss of aroma compounds.
White pepper starts out the same as the black, but is allowed to ripen more fully on the vine, while black pepper is made from green berries. The outer shell is then removed either by soaking the berries in water until the shell falls off, or by placing them under flowing spring water, yielding a whiter, cleaner pepper.
White pepper is most often used in white or light-coloured dishes and sauces so there won't be any black flecks. And what does white pepper taste like? It is a little bit hot, a little bit winey and a great deal earthy. The key distinction between white and black pepper is white pepper's earthiness.
White pepper is widely used in Indian, Asian and Mexican cuisines. In Indian cuisine, white pepper is used for white or cream based gravies and curries. It is also commonly used in light coloured Continental dishes like casseroles, pies, creamy shrimp and scallop sauces, mayonnaise and cream based soups. White pepper pairs splendidly with another earthy spice, cumin.
A tiny petal of Star Anise can add whole new dimensions of flavour and aroma, making it the perfect secret ingredient for a wide range of dishes that would otherwise feel too straightforward.Star anise is widely used in Indian cuisine where it is a major component of garam masala spice mix. It is used in biryani and masala chai all over the Indian subcontinent. Star anise enhances the flavour of meat. Apart from its use in sweetmeats and confectionery, it combines especially well with meat and poultry. In more liberal amounts, star anise can be notoriously overpowering, but that only reinforces its culinary credentials.Star anise is an ingredient of the traditional five-spice powder of Chinese cooking. Five spice powder is often added to a batter of egg white and corn starch, which is used to coat meats and vegetables to keep them moist and succulent for deep-frying. Poultry and other meats are frequently coated with a mixture of corn starch and five spice powder before being deep-fried. It is also contained in marinades for meat to be stir-fried. Chinese stocks and soups very often contain the spice. Since the mixture is very aromatic, it should be used with care.Star anise pairs brilliantly with tomatoes. Its licorice-like flavour actually bears a close resemblance to that of fennel and basil, tomato’s classic companions. A single pod of star anise transforms the flavour of any tomato-based sauce or stew; and with its warm, spicy undertone, elevates the dish to a whole new level. Star anise, in its natural form, can help the body’s immune system fight off many strains of flu, as well as tackle many other health challenges.
A tiny petal of Star Anise can add whole new dimensions of flavour and aroma, making it the perfect secret ingredient for a wide range of dishes that would otherwise feel too straightforward.Star anise is widely used in Indian cuisine where it is a major component of garam masala spice mix. It is used in biryani and masala chai all over the Indian subcontinent. Star anise enhances the flavour of meat. Apart from its use in sweetmeats and confectionery, it combines especially well with meat and poultry. In more liberal amounts, star anise can be notoriously overpowering, but that only reinforces its culinary credentials.Star anise is an ingredient of the traditional five-spice powder of Chinese cooking. Five spice powder is often added to a batter of egg white and corn starch, which is used to coat meats and vegetables to keep them moist and succulent for deep-frying. Poultry and other meats are frequently coated with a mixture of corn starch and five spice powder before being deep-fried. It is also contained in marinades for meat to be stir-fried. Chinese stocks and soups very often contain the spice. Since the mixture is very aromatic, it should be used with care.Star anise pairs brilliantly with tomatoes. Its licorice-like flavour actually bears a close resemblance to that of fennel and basil, tomato’s classic companions. A single pod of star anise transforms the flavour of any tomato-based sauce or stew; and with its warm, spicy undertone, elevates the dish to a whole new level. Star anise, in its natural form, can help the body’s immune system fight off many strains of flu, as well as tackle many other health challenges.
Packaging Size : 100,250,500,1000g
Type : Spice
Flavor : Licorice-like,Warm,Spicy
Usage/Application : Indian Cuisine,Chinese Cuisine
Dried rose petals can be transformed into many wonderful things. They provide an intoxicating fragrance to potpourri and satin sachets, add color to indoor decorations and create romantic confetti for weddings.Store dried rose petals in cans or glass jars. The preserved flowers can be stored that way for extended periods. Make sure the storage containers seal tightly to prevent insects from entering and eating the petals. Do not store them in direct sunlight. Add them to potpourri, add rose petals to your favorite drink or enhance a rose cocktail, create a festive rose petal punch, or indulge in some refreshing rosewater. Rose petals are an important ingredient in the famed 'Potli Masala' used to create many Hyderabadi dishes of the bygone Nizam era.
Dried rose petals can be transformed into many wonderful things. They provide an intoxicating fragrance to potpourri and satin sachets, add color to indoor decorations and create romantic confetti for weddings.Store dried rose petals in cans or glass jars. The preserved flowers can be stored that way for extended periods. Make sure the storage containers seal tightly to prevent insects from entering and eating the petals. Do not store them in direct sunlight. Add them to potpourri, add rose petals to your favorite drink or enhance a rose cocktail, create a festive rose petal punch, or indulge in some refreshing rosewater. Rose petals are an important ingredient in the famed 'Potli Masala' used to create many Hyderabadi dishes of the bygone Nizam era.
The aroma of nutmeg is as delicious as its taste: it is best used as an addition to sweet recipes like puddings and pies. It can also be used on meat dishes for an added flavour enhancer.In Indian cuisine, nutmeg is used in many sweet as well as savoury dishes (predominantly in Mughlai cuisine). It may be used in small quantities in garam masala. Nutmeg can be used in preparation of vegetables, too. It works especially well with cheese dishes and is often a part of souffles. Egg dishes respond very well to the addition of nutmeg. It is also added in small quantities as a medicine for infants.After about a thousand years of circulation on the global spice routes, nutmeg has worked its way into a significant number of Asian, European, Middle Eastern, and African cuisines. It seems to go with just about anything, and its rich, fragrant flavour and aroma are intoxicating. Like other sweet spices, it plays nicely with starchy potatoes and squash, and dark meats like lamb and pork.Perhaps more than any other spice, nutmeg needs to be freshly ground from a nutmeg nut. There is nothing like the fantastic scent and flavour of freshly ground nutmeg. And since the whole nuts keep more or less forever, your upkeep is pretty low. It can overwhelm other flavours easily, so add it by the pinch. Nutmeg has a chameleon quality: its flavour blends several other ingredients and unites disparate elements of a dish.
The aroma of nutmeg is as delicious as its taste: it is best used as an addition to sweet recipes like puddings and pies. It can also be used on meat dishes for an added flavour enhancer.In Indian cuisine, nutmeg is used in many sweet as well as savoury dishes (predominantly in Mughlai cuisine). It may be used in small quantities in garam masala. Nutmeg can be used in preparation of vegetables, too. It works especially well with cheese dishes and is often a part of souffles. Egg dishes respond very well to the addition of nutmeg. It is also added in small quantities as a medicine for infants.After about a thousand years of circulation on the global spice routes, nutmeg has worked its way into a significant number of Asian, European, Middle Eastern, and African cuisines. It seems to go with just about anything, and its rich, fragrant flavour and aroma are intoxicating. Like other sweet spices, it plays nicely with starchy potatoes and squash, and dark meats like lamb and pork.Perhaps more than any other spice, nutmeg needs to be freshly ground from a nutmeg nut. There is nothing like the fantastic scent and flavour of freshly ground nutmeg. And since the whole nuts keep more or less forever, your upkeep is pretty low. It can overwhelm other flavours easily, so add it by the pinch. Nutmeg has a chameleon quality: its flavour blends several other ingredients and unites disparate elements of a dish.
Among the lesser known spices of India, Malabar Tamarind is one that stands unique for its culinary value. Primarily a souring agent it can be used as a substitute for Tamarind in many dishes. The rind of the Cambodge fruit contains Hydroxycitric acid (HCA) which is widely used in anti-obesity drugs.
In appearance Malabar Tamarind looks like a small pumpkin which is usually green to pale yellow. The dried rind is used as a condiment, especially to flavour fish curries in Kerala. The dried rind of Cambodge along with salt is used in Colombo curing which is a pickling process for fish and is practiced by the fishermen in Sri Lanka and the west coast of India.
Camdodge also finds wide use in traditional medicinal preparations. Of late it has been promoted as effective method to lose weight.
Among the lesser known spices of India, Malabar Tamarind is one that stands unique for its culinary value. Primarily a souring agent it can be used as a substitute for Tamarind in many dishes. The rind of the Cambodge fruit contains Hydroxycitric acid (HCA) which is widely used in anti-obesity drugs.
In appearance Malabar Tamarind looks like a small pumpkin which is usually green to pale yellow. The dried rind is used as a condiment, especially to flavour fish curries in Kerala. The dried rind of Cambodge along with salt is used in Colombo curing which is a pickling process for fish and is practiced by the fishermen in Sri Lanka and the west coast of India.
Camdodge also finds wide use in traditional medicinal preparations. Of late it has been promoted as effective method to lose weight.
Mace is the aril (the bright red, lacy covering) of the nutmeg seed shell. Mace has a flavour and aroma similar to that of nutmeg, with a hint of pepper.
Mace has a wide range of uses from desserts to savoury roast meats. Mace has a versatile flavour that can be used to complement a variety of foods. Mace is the main flavouring of white sauce, lasagna, and some stews. It is also used in sausages, pastries, sauces for fish and pickle, chutneys, jam and in some Indian desserts. Mace makes a notable appearance in Chettinad and Mughlai cuisine.
Mace is a highly nutritional product that contains protein and fibre. Mace works especially well with milk dishes like custards and cream sauces. It contributes to flavouring light-coloured cakes and pastries, especially doughnuts. It can enhance clear and creamed soups and casseroles, chicken pies and sauces. Mace and nutmeg are very similar, though mace is somewhat more powerful. A small amount will enhance many recipes, adding fragrance without imposing too much flavour. Mace is where the depth of spice meets the lilt of the floral. Where nutmeg deepens, mace elevates.
The mace is removed from the nutmeg shell and its broken parts are known as blades. The history of mace is closely tied to the history of nutmeg for obvious reasons, though the two items have been treated separately. Because the yield of mace is much less than nutmeg’s it has had greater value. A pile of fruit large enough to make one hundred measures of nutmeg produces a single measure of mace.
Mace is the aril (the bright red, lacy covering) of the nutmeg seed shell. Mace has a flavour and aroma similar to that of nutmeg, with a hint of pepper.
Mace has a wide range of uses from desserts to savoury roast meats. Mace has a versatile flavour that can be used to complement a variety of foods. Mace is the main flavouring of white sauce, lasagna, and some stews. It is also used in sausages, pastries, sauces for fish and pickle, chutneys, jam and in some Indian desserts. Mace makes a notable appearance in Chettinad and Mughlai cuisine.
Mace is a highly nutritional product that contains protein and fibre. Mace works especially well with milk dishes like custards and cream sauces. It contributes to flavouring light-coloured cakes and pastries, especially doughnuts. It can enhance clear and creamed soups and casseroles, chicken pies and sauces. Mace and nutmeg are very similar, though mace is somewhat more powerful. A small amount will enhance many recipes, adding fragrance without imposing too much flavour. Mace is where the depth of spice meets the lilt of the floral. Where nutmeg deepens, mace elevates.
The mace is removed from the nutmeg shell and its broken parts are known as blades. The history of mace is closely tied to the history of nutmeg for obvious reasons, though the two items have been treated separately. Because the yield of mace is much less than nutmeg’s it has had greater value. A pile of fruit large enough to make one hundred measures of nutmeg produces a single measure of mace.
AppearanceRod-like Structure Formed By Tiny Berries
Prized for its rich, earthy flavor (a hot combination of cinnamon, nutmeg and cardamom) and floral bouquet, the long pepper is a spice that's has been valued since antiquity. Long pepper is a spice that is genuinely as, if not more, versatile as the ubiquitous black pepper.Long pepper has a similar, but hotter, taste compared to its cousin - black pepper. It possesses black pepper's heat and musk, but in a less harsh, more nuanced way, tempered by sweet notes of nutmeg, cinnamon, and cardamom. Its finish lingers on the tongue with a tobacco-like coolness; where black pepper stings, long pepper balms.Long pepper is used as a spice in many vegetable pickles (achar), as well as in preserves. In appearance long pepper has several tiny berries, which merge to form a single, rod-like structure. For greatest pungency and aroma, grind or crush the rods before use. The peppers can be used whole for stocks, brines and pickling solutions. Owing to its composition, long pepper cannot be substituted by ordinary black pepper (you may try white pepper plus a little bit of mace, though). Its hot-and-sweet taste goes well with spicy cheese specialties or wine sauces.Long pepper was highly priced during the Roman Empire - about three times the price of black pepper. In India long pepper is ground and mixed with honey and administered to relieve the symptoms of cold. Long pepper contains Piperlongumine, a compound believed to have an anti-tumor effect.
Prized for its rich, earthy flavor (a hot combination of cinnamon, nutmeg and cardamom) and floral bouquet, the long pepper is a spice that's has been valued since antiquity. Long pepper is a spice that is genuinely as, if not more, versatile as the ubiquitous black pepper.Long pepper has a similar, but hotter, taste compared to its cousin - black pepper. It possesses black pepper's heat and musk, but in a less harsh, more nuanced way, tempered by sweet notes of nutmeg, cinnamon, and cardamom. Its finish lingers on the tongue with a tobacco-like coolness; where black pepper stings, long pepper balms.Long pepper is used as a spice in many vegetable pickles (achar), as well as in preserves. In appearance long pepper has several tiny berries, which merge to form a single, rod-like structure. For greatest pungency and aroma, grind or crush the rods before use. The peppers can be used whole for stocks, brines and pickling solutions. Owing to its composition, long pepper cannot be substituted by ordinary black pepper (you may try white pepper plus a little bit of mace, though). Its hot-and-sweet taste goes well with spicy cheese specialties or wine sauces.Long pepper was highly priced during the Roman Empire - about three times the price of black pepper. In India long pepper is ground and mixed with honey and administered to relieve the symptoms of cold. Long pepper contains Piperlongumine, a compound believed to have an anti-tumor effect.
Kokum is a versatile Indian specialty spice which ranks highly by both culinary and medical standards. The major culinary uses of kokum are as a garnish for curries and in the preparation of syrups.Kokum has an agreeable flavour and a sweet, acidic taste that enhances coconut-based curries. Kokum has the same souring qualities as tamarind, and the two are sometimes used interchangeably. Adding a few pieces of kokum to a curry while cooking gives the pleasant fruity flavour and agreeable acidic bite so characteristic of South Indian dishes.Kokum is especially used with fish curries, three or four rinds being enough to season an average dish. The skins are not usually chopped but are added whole to the dish. It is used in vegetarian dishes of potatoes, okra or lentils and is also used in chutneys and pickles. Kokum is frequently used in Gujarati cooking to add flavor and tartness to dal.The famous Malvani Solkadhi, a type of curry usually had with rice or sometimes drunk after meals, is made from coconut milk and kokum. Solkadhi is renowned for its digestive properties. Deeper colour of the rind indicates better quality kokum. Kokum petals can be very strong, so add only a few at a time. It will keep in an airtight jar for about a year.
Kokum is a versatile Indian specialty spice which ranks highly by both culinary and medical standards. The major culinary uses of kokum are as a garnish for curries and in the preparation of syrups.Kokum has an agreeable flavour and a sweet, acidic taste that enhances coconut-based curries. Kokum has the same souring qualities as tamarind, and the two are sometimes used interchangeably. Adding a few pieces of kokum to a curry while cooking gives the pleasant fruity flavour and agreeable acidic bite so characteristic of South Indian dishes.Kokum is especially used with fish curries, three or four rinds being enough to season an average dish. The skins are not usually chopped but are added whole to the dish. It is used in vegetarian dishes of potatoes, okra or lentils and is also used in chutneys and pickles. Kokum is frequently used in Gujarati cooking to add flavor and tartness to dal.The famous Malvani Solkadhi, a type of curry usually had with rice or sometimes drunk after meals, is made from coconut milk and kokum. Solkadhi is renowned for its digestive properties. Deeper colour of the rind indicates better quality kokum. Kokum petals can be very strong, so add only a few at a time. It will keep in an airtight jar for about a year.
A small piece of Galangal or Thai Ginger can transform the most ordinary dish into a delectable culinary treat. It is for no small reason that Galangal is a very popular spice in all South East Asia and especially typical for the cuisine of Thailand.Dried Galangal is essentially aromatic and spicy, something in between ginger and cinnamon. Galangal masks the strong odour of fish and so appears frequently in fish and shellfish recipes often with garlic, ginger, chilli and lemon or tamarind. It is often used in stir-fried noodles, fried rice of different varieties, stuffed rolls and soups. The rhizome sold here is actually the Greater Galangal which is a common ingredient in Thai curries and soups.Well-known Indonesian dishes using dried Galangal are rendang (a spicy meat stew), and nasi goreng (fried rice with vegetables and meat). Although used in the often searingly hot Indonesian cookery, Galangal enhances dishes such as chicken delicately spiced with fennel and lemon grass and gently cooked in coconut milk. Galangal is sometimes confused with other spices of the ginger family; its taste and appearance are, however, characteristic and it cannot be substituted by any other spice.Galangal is one of the spices which reached Europe relatively early, for it finds mention along with pepper in the literature of the Middle Ages where it receives commendation in various writings.
A small piece of Galangal or Thai Ginger can transform the most ordinary dish into a delectable culinary treat. It is for no small reason that Galangal is a very popular spice in all South East Asia and especially typical for the cuisine of Thailand.Dried Galangal is essentially aromatic and spicy, something in between ginger and cinnamon. Galangal masks the strong odour of fish and so appears frequently in fish and shellfish recipes often with garlic, ginger, chilli and lemon or tamarind. It is often used in stir-fried noodles, fried rice of different varieties, stuffed rolls and soups. The rhizome sold here is actually the Greater Galangal which is a common ingredient in Thai curries and soups.Well-known Indonesian dishes using dried Galangal are rendang (a spicy meat stew), and nasi goreng (fried rice with vegetables and meat). Although used in the often searingly hot Indonesian cookery, Galangal enhances dishes such as chicken delicately spiced with fennel and lemon grass and gently cooked in coconut milk. Galangal is sometimes confused with other spices of the ginger family; its taste and appearance are, however, characteristic and it cannot be substituted by any other spice.Galangal is one of the spices which reached Europe relatively early, for it finds mention along with pepper in the literature of the Middle Ages where it receives commendation in various writings.
Fennel or Saunf is a highly aromatic and flavorful herb used in cookery and sweet desserts. It is an essential component of the Bengali spice mixture panch phoron and an important spice in Kashmiri Pandit and Gujarati cooking.Toasted fennel is one of the typical ingredients responsible for the subtle and complex aroma of fiery, chilli laden curries. The toasting procedure not only increases the flavour, but also changes the character of fennel to a spicier and less sweet impression. It is traditionally considered one of the best herbs for fish dishes especially for poaching fish and seafood.Fennel seeds are sometimes confused with those of anise, which are similar in taste and appearance. They are used for flavouring soups, meat dishes, sauces, liquors, pickles and bakery products. Roasted fennel seeds are consumed as an after-meal digestive to freshen breath. They are also eaten raw, sometimes with some sweetener, as they are said to improve eyesight. Ancient Romans regarded fennel as the herb of sight.Fennel is one of the safest remedies for colic, which helps the baby release flatulence. A teaspoon of the fennel boiled in a cup of water, and allowed to steep for about 20 minutes is strained and allowed to cool. This tea, given to baby in his feed bottle, helps cure colic.
Fennel or Saunf is a highly aromatic and flavorful herb used in cookery and sweet desserts. It is an essential component of the Bengali spice mixture panch phoron and an important spice in Kashmiri Pandit and Gujarati cooking.Toasted fennel is one of the typical ingredients responsible for the subtle and complex aroma of fiery, chilli laden curries. The toasting procedure not only increases the flavour, but also changes the character of fennel to a spicier and less sweet impression. It is traditionally considered one of the best herbs for fish dishes especially for poaching fish and seafood.Fennel seeds are sometimes confused with those of anise, which are similar in taste and appearance. They are used for flavouring soups, meat dishes, sauces, liquors, pickles and bakery products. Roasted fennel seeds are consumed as an after-meal digestive to freshen breath. They are also eaten raw, sometimes with some sweetener, as they are said to improve eyesight. Ancient Romans regarded fennel as the herb of sight.Fennel is one of the safest remedies for colic, which helps the baby release flatulence. A teaspoon of the fennel boiled in a cup of water, and allowed to steep for about 20 minutes is strained and allowed to cool. This tea, given to baby in his feed bottle, helps cure colic.
Edible gum is used in the preparation of various sweet dishes.Edible gum is available in small clean pieces and especially meant for consumption after being cooked.
Edible gum is used in the preparation of various sweet dishes.Edible gum is available in small clean pieces and especially meant for consumption after being cooked.
Ginger is considered to be one of the most important and indispensable spices of Indian culinary practices. Dried ginger is mainly used in cakes and biscuits, especially ginger snaps and gingerbread.The taste of dried ginger is more aromatic than pungent and is used quite often in bakery products such as spicy crackers. It is used crushed in Punjabi marinades for Tandoori starters, of both vegetarian as well as non-vegetarian varieties. It enhances the flavour of rich gravies and soups. Dried ginger is often a constituent of many powdered spices and masalas which are then used in gravies, curries, marinades and the like. Dried ginger is crushed or powdered and then used to brew teas.Dried ginger should always be stored in an air tight container in a cool dry place away from moisture and humidity. Besides being a major culinary component of Indian cooking, traditional Ayurveda considers ginger an effective remedy for many gastrointestinal and blood diseases. It is used for abdominal bloating, coughing, vomiting, diarrhoea and for the treatment of inflammatory joint diseases, such as arthritis and rheumatism.
Ginger is considered to be one of the most important and indispensable spices of Indian culinary practices. Dried ginger is mainly used in cakes and biscuits, especially ginger snaps and gingerbread.The taste of dried ginger is more aromatic than pungent and is used quite often in bakery products such as spicy crackers. It is used crushed in Punjabi marinades for Tandoori starters, of both vegetarian as well as non-vegetarian varieties. It enhances the flavour of rich gravies and soups. Dried ginger is often a constituent of many powdered spices and masalas which are then used in gravies, curries, marinades and the like. Dried ginger is crushed or powdered and then used to brew teas.Dried ginger should always be stored in an air tight container in a cool dry place away from moisture and humidity. Besides being a major culinary component of Indian cooking, traditional Ayurveda considers ginger an effective remedy for many gastrointestinal and blood diseases. It is used for abdominal bloating, coughing, vomiting, diarrhoea and for the treatment of inflammatory joint diseases, such as arthritis and rheumatism.
Lotus seed or Makhana are of great importance to East Asian cuisine, where it is consumed as a kind of health food and are used extensively in Chinese desserts.Lotus seeds are also used in many Indian recipes like Makhane Kheer, Khoya Makhana, Makhana Halwa, and Mughlai Chicken. They can also be eaten roasted as a healthy and crunchy snack. Crystallized lotus seeds are a popular snack that can be obtained by cooking them in syrup and then being allowed to cool. The most common use of the seed is in the form of lotus seed paste, which is used extensively in Chinese pastries. The paste is also used in Japanese cuisine, as an ingredient in cakes and as a filling in other desserts.These seeds are coloured brown as they have been harvested when the seed head is fully ripe. Brown peel lotus seeds are brown because the ripened seed has adhered to its membrane. They need to be soaked overnight before consumption, due to the hard textured shell. Lotus seeds are easy to store in their dried form- use plastic containers and store in a cool dry place.The major nutrients present in lotus seeds include fats, proteins, some starches, iron, calcium, magnesium and zinc. Western research has found many uses for the whole of the lotus plant. The seeds are powerful antioxidants and help fight inflammation and aging. It is said to refresh our system by giving a calming effect. They are sweet to neutral in nature. They are consumed to detoxify the spleen, reinforce the kidneys and nourish the blood.
Lotus seed or Makhana are of great importance to East Asian cuisine, where it is consumed as a kind of health food and are used extensively in Chinese desserts.Lotus seeds are also used in many Indian recipes like Makhane Kheer, Khoya Makhana, Makhana Halwa, and Mughlai Chicken. They can also be eaten roasted as a healthy and crunchy snack. Crystallized lotus seeds are a popular snack that can be obtained by cooking them in syrup and then being allowed to cool. The most common use of the seed is in the form of lotus seed paste, which is used extensively in Chinese pastries. The paste is also used in Japanese cuisine, as an ingredient in cakes and as a filling in other desserts.These seeds are coloured brown as they have been harvested when the seed head is fully ripe. Brown peel lotus seeds are brown because the ripened seed has adhered to its membrane. They need to be soaked overnight before consumption, due to the hard textured shell. Lotus seeds are easy to store in their dried form- use plastic containers and store in a cool dry place.The major nutrients present in lotus seeds include fats, proteins, some starches, iron, calcium, magnesium and zinc. Western research has found many uses for the whole of the lotus plant. The seeds are powerful antioxidants and help fight inflammation and aging. It is said to refresh our system by giving a calming effect. They are sweet to neutral in nature. They are consumed to detoxify the spleen, reinforce the kidneys and nourish the blood.
Kapok Buds or Marathi Moggu are used in the popular South Indian rice dish "Bisi Bele Bath". Marathi Moggu is usually fried in oil before use to release its full flavour, which is similar to that of a combination of mustard and black pepper.Kapok Buds or Marathi Moggu, best described as a type of caper, are the dried buds of the Kapok tree or the Silk Cotton tree. It is called moggu in Kannada and mogga in Telugu which literally means a bud. Moggu is a spice used in some of Karnataka's cherished dishes such as Bisi Bele Bath, Saagu, Kannadiga style kootus to name a few. It is not eaten raw but is always roasted and ground with other spices before going into a dish.Marathi Moggu is a term which is a misnomer, as this spice is native to Karnataka. However that has not come in the way of its adorning several Andhra style dishes as a specialty spice. This spice is widely used in preparing curry powders and also finds a place in Chettinad cuisine.
Kapok Buds or Marathi Moggu are used in the popular South Indian rice dish "Bisi Bele Bath". Marathi Moggu is usually fried in oil before use to release its full flavour, which is similar to that of a combination of mustard and black pepper.Kapok Buds or Marathi Moggu, best described as a type of caper, are the dried buds of the Kapok tree or the Silk Cotton tree. It is called moggu in Kannada and mogga in Telugu which literally means a bud. Moggu is a spice used in some of Karnataka's cherished dishes such as Bisi Bele Bath, Saagu, Kannadiga style kootus to name a few. It is not eaten raw but is always roasted and ground with other spices before going into a dish.Marathi Moggu is a term which is a misnomer, as this spice is native to Karnataka. However that has not come in the way of its adorning several Andhra style dishes as a specialty spice. This spice is widely used in preparing curry powders and also finds a place in Chettinad cuisine.
Cumin seeds are used as a spice for their distinctive flavour and aroma. In India, cumin has been used for millennia as a traditional ingredient of innumerable kormas, masalas, soups and other spiced gravies.Cumin seeds have an aromatic odour and bitter taste. It is used as a condiment, and is an ingredient in curry powders, seasonings of breads, cakes and cheese. Cumin can be used ground or as whole seeds. It adds an earthy and warm feeling to food, making it a staple in certain stews and soups, as well as spiced gravies.It is also used as an ingredient in some pickles and pastries. It is globally popular and an essential flavouring in many cuisines, particularly South Asian, Northern African and Latin American cuisines. In Sanskrit, cumin is known as jiraka. Jira means "that which helps digestion". In medicine, it is used as a stimulant, carminative, stomachic and astringent.
Cumin seeds are used as a spice for their distinctive flavour and aroma. In India, cumin has been used for millennia as a traditional ingredient of innumerable kormas, masalas, soups and other spiced gravies.Cumin seeds have an aromatic odour and bitter taste. It is used as a condiment, and is an ingredient in curry powders, seasonings of breads, cakes and cheese. Cumin can be used ground or as whole seeds. It adds an earthy and warm feeling to food, making it a staple in certain stews and soups, as well as spiced gravies.It is also used as an ingredient in some pickles and pastries. It is globally popular and an essential flavouring in many cuisines, particularly South Asian, Northern African and Latin American cuisines. In Sanskrit, cumin is known as jiraka. Jira means "that which helps digestion". In medicine, it is used as a stimulant, carminative, stomachic and astringent.
Cubeb or kabab chini is a spice that finds a place in many Indian cuisines. It is often used for its special flavour to spice meat and vegetable dishes, soups and sauces.Cubeb is mostly grown in Java and Sumatra, hence sometimes called Java pepper. Dried cubeb berries are similar in appearance to black pepper, but with stalks attached - the "tails" in "tailed pepper". Because of its aromatic qualities, cubeb goes well with meat, cheese and vegetable dishes. It may be substituted for pepper in spice mixtures flavouring sausages, gingerbreads and spiced biscuits.In taste it has been described as tasting like allspice (pimento), or like a cross between allspice and black pepper. As with other pepper, grind as necessary; ground pepper rapidly loses its aroma. Cubeb has been shown to be effective in easing the symptoms of chronic bronchitis. It is also used for digestive ailments and is effective in treating dysentery. Cubeb also has a local stimulating effect on the mucous membranes of the urinary and respiratory tracts.
Cubeb or kabab chini is a spice that finds a place in many Indian cuisines. It is often used for its special flavour to spice meat and vegetable dishes, soups and sauces.Cubeb is mostly grown in Java and Sumatra, hence sometimes called Java pepper. Dried cubeb berries are similar in appearance to black pepper, but with stalks attached - the "tails" in "tailed pepper". Because of its aromatic qualities, cubeb goes well with meat, cheese and vegetable dishes. It may be substituted for pepper in spice mixtures flavouring sausages, gingerbreads and spiced biscuits.In taste it has been described as tasting like allspice (pimento), or like a cross between allspice and black pepper. As with other pepper, grind as necessary; ground pepper rapidly loses its aroma. Cubeb has been shown to be effective in easing the symptoms of chronic bronchitis. It is also used for digestive ailments and is effective in treating dysentery. Cubeb also has a local stimulating effect on the mucous membranes of the urinary and respiratory tracts.
Cloves are renowned for providing their uniquely warm, sweet and aromatic taste to the wide range of dishes that they are used in. Cloves can easily overpower a dish, particularly when ground, so only a few need be used.Cloves are best bought whole as flavour quickly deteriorates when powdered. The word 'clove' is from the Latin word for nail, 'clavus' which they resemble in appearance. Cloves are often used to enhance the flavour of meats, curries, and meat marinades. They are used whole in several curries and also fried with other whole spices like peppercorns, cardamom and cinnamon as a garnish in biriyani and pulao.In India they make an appearance in many sweets, notably the boondi ladoo. Cloves are an excellent source of manganese. They are also a very good source of omega-3 fatty acids, vitamin K, dietary fiber, and vitamin C. They are also a good source of magnesium and calcium. The oil in cloves has a numbing effect on mouth tissues and is often used to provide relief from toothaches.
Cloves are renowned for providing their uniquely warm, sweet and aromatic taste to the wide range of dishes that they are used in. Cloves can easily overpower a dish, particularly when ground, so only a few need be used.Cloves are best bought whole as flavour quickly deteriorates when powdered. The word 'clove' is from the Latin word for nail, 'clavus' which they resemble in appearance. Cloves are often used to enhance the flavour of meats, curries, and meat marinades. They are used whole in several curries and also fried with other whole spices like peppercorns, cardamom and cinnamon as a garnish in biriyani and pulao.In India they make an appearance in many sweets, notably the boondi ladoo. Cloves are an excellent source of manganese. They are also a very good source of omega-3 fatty acids, vitamin K, dietary fiber, and vitamin C. They are also a good source of magnesium and calcium. The oil in cloves has a numbing effect on mouth tissues and is often used to provide relief from toothaches.
Cinnamon bark is a popular spice with a delicate fragrance and a warm agreeable taste and is used in both sweet and savoury foods.Strongly aromatic, sweet, pleasant and warm cinnamon has a fresh lively tone that makes it equally suited for the fiery meat curries as well as the subtle, fragrant biriyani of the Imperial North Indian cuisine. It is often used in savoury dishes of chicken and lamb and in numerous curries, pulaos besides garam masala. It is also used in sambar powder and BisiBelebath which gives it a rich aroma and unique taste. Many dessert recipes such as apple pie, doughnuts, and cinnamon buns as well as spicy candies etc have cinnamon as an important ingredient. It is commonly used in cakes and other baked goods, milk and rice puddings, chocolate dishes and fruit desserts. It can also be used to spice mulled wines, creams and syrups.
Cinnamon bark is a popular spice with a delicate fragrance and a warm agreeable taste and is used in both sweet and savoury foods.Strongly aromatic, sweet, pleasant and warm cinnamon has a fresh lively tone that makes it equally suited for the fiery meat curries as well as the subtle, fragrant biriyani of the Imperial North Indian cuisine. It is often used in savoury dishes of chicken and lamb and in numerous curries, pulaos besides garam masala. It is also used in sambar powder and BisiBelebath which gives it a rich aroma and unique taste. Many dessert recipes such as apple pie, doughnuts, and cinnamon buns as well as spicy candies etc have cinnamon as an important ingredient. It is commonly used in cakes and other baked goods, milk and rice puddings, chocolate dishes and fruit desserts. It can also be used to spice mulled wines, creams and syrups.
Cinnamon or cassia buds although rare, are also used as a spice. They are used in many powdered masala mixes for the unique flavour they impart.Cinnamon buds are similar to cloves in appearance. They.are the unopened flowers of the cinnamon tree that are picked just before blooming and dried in the sun.Their flavour is close to cinnamon but with more of a floral, winey scent.Their odour is rather interesting: mild, pure and sweet. To release their fragrance, they must be finely ground.Nagkesar features as one of the ingredients in the famous Parsi Dhansakh Masala, Maharastrian Goda Masala and Malvani Masala powders. Some East Indian bottled masalas also use nagkesar or cinnamon buds as an ingredient. The whole buds are also good for flavouring curries, pulaos and spicy meat dishes.
Cinnamon or cassia buds although rare, are also used as a spice. They are used in many powdered masala mixes for the unique flavour they impart.Cinnamon buds are similar to cloves in appearance. They.are the unopened flowers of the cinnamon tree that are picked just before blooming and dried in the sun.Their flavour is close to cinnamon but with more of a floral, winey scent.Their odour is rather interesting: mild, pure and sweet. To release their fragrance, they must be finely ground.Nagkesar features as one of the ingredients in the famous Parsi Dhansakh Masala, Maharastrian Goda Masala and Malvani Masala powders. Some East Indian bottled masalas also use nagkesar or cinnamon buds as an ingredient. The whole buds are also good for flavouring curries, pulaos and spicy meat dishes.
Celery seed is a spice that isn't always featured in the herb and spice rack but if you have some, it can make an excellent addition to a number of dishes.Celery seeds are widely used in meat seasonings, in flavouring beverages, confectionaries, ice creams and bakery preparations. Celery seeds are used in fresh tomato juices, chicken soups, pickles, salad dressings, coleslaw, breads, and meats. Filled with flavonoids, coumarins, and linoleic acid, celery seeds are a source of nutritional benefits.They figure as a natural medicine in different cultures and in modern medicine they are used as a stimulant besides treating Asthma and liver diseases. Celery seeds can also be used when ground and mixed with salt, as celery salt. Celery salt is used as a seasoning, in cocktails, notably to enhance the flavour of Bloody Mary cocktails.
Celery seed is a spice that isn't always featured in the herb and spice rack but if you have some, it can make an excellent addition to a number of dishes.Celery seeds are widely used in meat seasonings, in flavouring beverages, confectionaries, ice creams and bakery preparations. Celery seeds are used in fresh tomato juices, chicken soups, pickles, salad dressings, coleslaw, breads, and meats. Filled with flavonoids, coumarins, and linoleic acid, celery seeds are a source of nutritional benefits.They figure as a natural medicine in different cultures and in modern medicine they are used as a stimulant besides treating Asthma and liver diseases. Celery seeds can also be used when ground and mixed with salt, as celery salt. Celery salt is used as a seasoning, in cocktails, notably to enhance the flavour of Bloody Mary cocktails.
Cardamom is often referred as the 'Queen of Spices' because of its very pleasant aroma and taste. It is one of the most expensive spices, but only a little is needed to impart the flavour.Cardamom is one of the world's very ancient spices. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance and is used as an essential garnish in biryanis and pulaos. It is a common ingredient in Indian cooking and is often used in traditional Indian sweets and in masala chai (spiced tea). It is best stored in pod form because once the seeds are exposed or ground, they quickly lose their flavour. Green cardamom is often used in the preparation of 'gahwa' a strong cardamom coffee concoction which is a symbol for hospitality among Arabs.
Cardamom is often referred as the 'Queen of Spices' because of its very pleasant aroma and taste. It is one of the most expensive spices, but only a little is needed to impart the flavour.Cardamom is one of the world's very ancient spices. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance and is used as an essential garnish in biryanis and pulaos. It is a common ingredient in Indian cooking and is often used in traditional Indian sweets and in masala chai (spiced tea). It is best stored in pod form because once the seeds are exposed or ground, they quickly lose their flavour. Green cardamom is often used in the preparation of 'gahwa' a strong cardamom coffee concoction which is a symbol for hospitality among Arabs.
Teppal or Tirphal (Zanthoxylum rhetsa) is a relatively less known spice compared to its more famous cousin Szechuan pepper (Zanthoxylum piperitum). Use of this spice having slightly larger berries is confined to India’s West coast where it appears in fish dishes.Though bearing some resemblance to black peppercorns, Szechuan pepper and its relatives do not belong to the pepper family, but are the dried berries of a tree. Teppal grows in grape-like bunches on a thorny tree. When dried, the fruit turns a brownish black and opens up exposing the black seeds which are discarded- only the husk being used.Teppal is mostly used in fish and some vegetarian dishes, with a paste of coconut and chilies. Contrasting conventional Indian cooking habits, it is normally not combined with other spices since its flavour is considered delicate and gets easily lost among other spices. The dried fruits of Szechuan pepper and its relatives have an aromatic odour that can be described as lemon-like, with more or less pronounced warm and woody overtones. While eating, teppal is not consumed but discarded.For the more adventurous it is found in the famous Chinese Five Spice Powder which typically uses these five spices: Star anise, fennel, cinnamon, clove, and Szechuan peppercorns. Five Spice Powder is a blend whose presence in foods can be positively haunting, as it elevates fatty, meat dishes to mysterious heights. It warms and cools the tongue all at once and enhances meat's richness while providing enough bite to cut through it all. Even if you don't cook much Chinese food, this is a spice mixture worth trying out.
Teppal or Tirphal (Zanthoxylum rhetsa) is a relatively less known spice compared to its more famous cousin Szechuan pepper (Zanthoxylum piperitum). Use of this spice having slightly larger berries is confined to India’s West coast where it appears in fish dishes.Though bearing some resemblance to black peppercorns, Szechuan pepper and its relatives do not belong to the pepper family, but are the dried berries of a tree. Teppal grows in grape-like bunches on a thorny tree. When dried, the fruit turns a brownish black and opens up exposing the black seeds which are discarded- only the husk being used.Teppal is mostly used in fish and some vegetarian dishes, with a paste of coconut and chilies. Contrasting conventional Indian cooking habits, it is normally not combined with other spices since its flavour is considered delicate and gets easily lost among other spices. The dried fruits of Szechuan pepper and its relatives have an aromatic odour that can be described as lemon-like, with more or less pronounced warm and woody overtones. While eating, teppal is not consumed but discarded.For the more adventurous it is found in the famous Chinese Five Spice Powder which typically uses these five spices: Star anise, fennel, cinnamon, clove, and Szechuan peppercorns. Five Spice Powder is a blend whose presence in foods can be positively haunting, as it elevates fatty, meat dishes to mysterious heights. It warms and cools the tongue all at once and enhances meat's richness while providing enough bite to cut through it all. Even if you don't cook much Chinese food, this is a spice mixture worth trying out.
Reviews & Ratings
Write a Review
Post Free Ad