| NAME |
INDIAN NAME |
DESCRIPTION |
|
Asafetida |
Hing |
Dried gum resin from the
root of various
Iranian and East Indian plants. Has a strong
fetid odor - definitely an acquired taste.
May be obtained. |
|
Besan |
Besan |
Flour of dried chick peas. |
|
Cardamom
|
Elaichi |
Dried fruit of
a plant. Mostly the seeds are used. Seeds of 4 pods measure
approximately 1/4 t. |
|
Coriander |
dhania |
Aromatic herb
of the parsley family. Sold as
cilantro or Chinese parsley. Also sold as seed or dry powder. |
|
Cumin |
Jeera
|
Very aromatic
and reminiscent. Sold whole or
ground. |
|
Dals |
Dal |
Hindi name for
all members of the legume or pulse family. Commonly used are:
Arhar, Channa, Masur, Mung, Labia (black-eyed peas),
Rajma (red kidney beans). |
|
Fennel
Seed |
Sauf |
Has an
agreeable odor and licorice flavor. Available whole or ground. |
|
Fenugreek |
Methi |
Has a pleasant
bitter flavor and sweetish odor. |
|
Garam
Masala
|
Garam
Masala |
A mixture
of spices; details come later. |
|
Chat
Masala |
Chat
Masala |
A variation of
Garam masala. Available in Indian stores. |
|
Ghee
|
Ghee
|
Fat for
frying. Pure ghee is clarified butter. |
|
Mustard
oil |
Larson |
Pungent oil
made from black mustard seeds. |
|
Mint |
Pudina |
Aromatic herb.
Fresh and dried leaves are
used in the preparation of chutneys. Dried
leaves are much less fragrant than the fresh ones. |
|
Pomegranate |
Anar
dana |
A flavoring
agent. Has some scent. |
|
Saffron |
Kesar |
Made of
stigmas of a flower grown in Kashmir and Spain. It is aromatic
and yields a yellow color. |
|
Turmeric |
Haldi
|
An aromatic
powdered root. Used as a flavoring, and for flavoring curries. |