Fennel Seeds
Fennel seed is similar in smell and taste to aniseed. They are used in many vegetable and meat dishes. Roasted fennel seeds are also eaten after a meal to freshen the mouth.
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Archive for March, 2009
Dried Chilies
Dried Chilies – These red chilies are often fried in oil to release their strong flavor. The small ones are the most pungent.
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Curry Powder
Curry Powder – There are many variations of this spice mixture, varying in both flavor and color.
Curry Leaves
Curry Leaves – These are the Indian version of bay leaves.
Cumin
Cumin – Available as whole dark brown seeds and ground. The whole seeds are often friend in oil, releasing a strong musky flavor and aroma.
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Coriander
Coriander - one of the most popular spices, these small beige seeds are used whole and ground, giving a slightly sweet flavor. Coriander leaves are used for flavoring and as a garnish.
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Cloves
Cloves are used in spice mixtures such as garam masala and in meat and rice dishes.
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Chili Powder
Chili Powder - The strength of this powder varies, depending on the chili. It is very hot and used often.
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Cardamom
Cardamom - These pods are green, black and creamy-beige, green being the most common.
Whole pods used in rice and meat dishes to add flavor should not be eaten. Use black seeds in desserts.
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Bay Leaves
Bay Leaves - These fragrant leaves are used in many meat and rice dishes.
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