Banarasi Thandai

Ingredients: 5 gram green cardamom (Elaichi) 5 gram cinnamon (Dal-chini) 5 gram black pepper corns (kali mirch) 10 gram kharbuj ka seeds (muskmelon seeds)(soaked in water overnight) 10 gram watermelon seeds (dried and peeled) (soaked in water overnight) 10 gram poppy-seeds(khus-khus) (soaked in water for 3-4 hours) 10 gram chironji/charoli seeds (soaked in water overnight) … Continue reading Banarasi Thandai

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Tejpatta

Also known as: Tejpat, Indian bay leaf, Cinnamomum tamala, Laurace Tejpat leaves are long and wider, usually olive green in color, and with three veins down the length of the leaf. These are mainly used in thier dried form. These are used in curries and rice preparations. The fresh leaves are very mild and do … Continue reading Tejpatta

Saffron

Also known as: Zafran, Kesar This spice is made from orange coloured dried stigmas of the especially cultivated crocus (75 stamens are need to make 100g (4 oz) of the spice). It is the most expensive spice of all. It has a distinctively pungent, honey-like flavour and aroma. It is available as whole threads or … Continue reading Saffron

Asafoetida (Hing)

Also known as devil's dung, it is a distinctive and pungent spice. It is most commonly found in powdered form. When cooked, it has a truffle-like flavor and a roasted garlic aroma. It is used mainly for it's digestive properties, especially in the cooking of beans and lentils, as it is reputed to have antiflatulence … Continue reading Asafoetida (Hing)

Cardamom (Elaichi)

Elettaria cardamomum is the seed of a tropical fruit in the ginger family. Fruits and seeds leave pleasant aroma with sweet, pungent taste behind when chewed. Cardamom has a sweet, lemony, eucalytus flavor. It is world's second most expensive spice (BADI ELAICHI/MOTI ELAICHI/BLACK ELAICHI). It is available as a powder, dried pods or loose seeds. … Continue reading Cardamom (Elaichi)

Cloves

Small, dried, reddish-brown flower bud of the tropical evergreen tree of the myrtle family. They have strong, sweet aroma and hot, pungent taste, cloves are best bought whole and ground, if necessary. They have been used in India for thousands of years, not only in cooking, but to sweeten the breath an to relieve the … Continue reading Cloves

Nutmeg and Mace (Jaifal and Javitri)

It's the seed of the evergreen tree. Mace is the fleshy lattice, covering of the nutmeg(hard nut), which is golden brown in color. Nutmeg has more robust flavor than mace. Nutmeg is used to add sweet and savory flavor to dishes such as cakes, vegetables, egg dishes, lamb, fish and beverages. Like nutmeg, mace is … Continue reading Nutmeg and Mace (Jaifal and Javitri)

Cassia Dark – An interesting spice!

Also known as Chinese Cinnamon, it is a genus of the cinnamon tree. Cinnamon is a little bit different from Cassia, and usually differentiated by being called "true cinnamon". Cassia is cheaper to produce , and majority of ground cinnamon is actually made from cassia dark.Indians use cassia instead of true cinnamon in their cooking … Continue reading Cassia Dark – An interesting spice!

Turmeric – Good for food, health and injury!

Happy Ayurveda Day! Called Haldi in Hindi, turmeric comes from the root of Curcuma Longa, a leafy plant related to ginger. It has a bright yellow color and a pungent, warm, earthy aroma and taste. Although it becomes bitter if too much used. It is mildly antiseptic. Turmeric is an essential spice in Indian food, … Continue reading Turmeric – Good for food, health and injury!

Korandi Palam – A lost Indian spice

This good-looking red fruit is found in Western Ghats and is used with its bark and fruit for curing diabetes since a long time. This herb was lost due to over exploitation of natural resources and degeneration of forests. It has been categorised as Endangered or Possibly Extinct by the Botanical Survey of India.