| Indian Kitchen Glossary AJINOMOTO - Commercially prepared cooking salt. ALMONDS - Badam. ANISEED - Saunf or Fennel Seed, an aromatic and digestive spice. ASAFOETIDA - Hing, strong smelling gum resin. BAY LEAVES - Tejpatta. BLACK PEPPER - Kali Mirch. CARDAMONS - Elaichi, important ingredient of whole or powdered forms of garam masala. CINNAMON - The spice is light brown in colour and has a delicately fragrant aroma and warm, sweet flavour. CHAAT MASALA - Mixture of spices ground together, can be made or store bought. CLOVES - Laung, aromatic and may be used whole or grounded. CORIANDER - Dhania, available in leaves, seeds or powder and used to flavor nearly all curries. CUMIN - Jeera, can come in white or black cumin and is an essential component in many foods. FENUGREEK - Methi, comes in leaves or seeds, used in some curries. GARLIC - Lassan, an onion-like plant that has an aromatic bulb used in seasoning. GINGER - Adrak, available in root or ground form. KALONJI - Nigella Seeds, small triangular black seeds having flavoring as well as medical properties. MUSTARD SEEDS - Rai or Sarson, available in three types: black, brown and white. NUTMEG - dried kernal or nut encased in a small fruit which is the size and color of a peach, used in small quantity and grated. POPPY SEEDS - Khus Khus, seed of a poppy flower and have a nutty taste used in savory dishes. SAFFRON - Zaffran or Kesar, highly aromatic and gives a delicate yellow-orange color to any dish. SAGO - Sago Dana, dried starchy granules and used in puddings and soups. SESAME SEEDS - Til, small white almond shaped seeds that has a nutty flavor. TAMARIND - Imly, fruit pods and pulp from a tree and contains a very sour juice. THYME - aromatic leaves of a European herb used in numerous dishes. TURMERIC - The dried rhizome (root) of a herbaceous plant. It has a brilliant yellow color. KEWRA - Screw Pine, has a similar smell to that of roses and used to enhance the flavor and smell of sweet dishes. MACE - Javetri, the outer net-like covering of a nutmeg. MINT - Pudina, a strong, fresh smelling herb, the leaves are chopped and may be used in either garnishing or in savory dishes. |
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