Asafoetida / Hing
This spice is used as a digestive aid, in Indian food as a condiment. It is mainly used with lentils. Its odor and flavor become much milder and more pleasant upon heating in oil or ghee.
Aniseed / Saunf
A liquorice-like seed that is used as a digestive. Similar to fennel seeds but not used as widely in cooking.
This spice is used as a digestive aid, in Indian food as a condiment. It is mainly used with lentils. Its odor and flavor become much milder and more pleasant upon heating in oil or ghee.
Aniseed / Saunf
A liquorice-like seed that is used as a digestive. Similar to fennel seeds but not used as widely in cooking.
Basmati
Long grained Indian rice which gets light and fluffy when cooked.
Bay leaf / Tej Patta
Pungent dried leaves of the Laurel plant.
Long grained Indian rice which gets light and fluffy when cooked.
Bay leaf / Tej Patta
Pungent dried leaves of the Laurel plant.
Cardamom / Elachi
A fragrant seedpod available in both a small green and large dark brown shape. The small green elaichi has delicate flavor where as the large brown one has stronger flavor.
Chaat Masala
Tangy Chaat masala is the perfect seasoning for salads and Chaats (a generic name for hot, tangy, sweet snack). It is best to buy this ready-made from any Indian grocery store.
Channa
Chickpeas.
Channa dal
Smaller chickpeas split in half. Is often used to enhance texture and flavor of dish.
Coriander / Cilantro / Dhaniya
These leaves are largely used for seasoning.
Cumin / Jeera
Commonly used in Indian cooking. The aromatic seeds of a plant of the parsley family, used as a spice.
Curry leaves / Kadi patta
The fragrant leaf, a plant native to India, used as a seasoning in cooking.
A fragrant seedpod available in both a small green and large dark brown shape. The small green elaichi has delicate flavor where as the large brown one has stronger flavor.
Chaat Masala
Tangy Chaat masala is the perfect seasoning for salads and Chaats (a generic name for hot, tangy, sweet snack). It is best to buy this ready-made from any Indian grocery store.
Channa
Chickpeas.
Channa dal
Smaller chickpeas split in half. Is often used to enhance texture and flavor of dish.
Coriander / Cilantro / Dhaniya
These leaves are largely used for seasoning.
Cumin / Jeera
Commonly used in Indian cooking. The aromatic seeds of a plant of the parsley family, used as a spice.
Curry leaves / Kadi patta
The fragrant leaf, a plant native to India, used as a seasoning in cooking.
Dal / Pappu
The word used to describe lentils and also the curry made by boiled lentils.
The word used to describe lentils and also the curry made by boiled lentils.
Fenugreek / Methi
Bitter in taste. Used in form of dried seeds and fresh bunch of leaves.
Bitter in taste. Used in form of dried seeds and fresh bunch of leaves.
Garam masala
Garam Masala is a blend of ground spices used as magic ingredient in Indian cuisine. The spices like bay leaves, cinnamon, clove, etc are roasted to bring out flavor and then ground. It is best to buy this ready-made from any Indian grocery store.
Ghee
This is clarified butter.
Gram flour / Besan
Gram flour is chick pea flour.
Garam Masala is a blend of ground spices used as magic ingredient in Indian cuisine. The spices like bay leaves, cinnamon, clove, etc are roasted to bring out flavor and then ground. It is best to buy this ready-made from any Indian grocery store.
Ghee
This is clarified butter.
Gram flour / Besan
Gram flour is chick pea flour.
Jaggery / Gur
Dark brown unrefined sugar from the sugar cane plant.
Dark brown unrefined sugar from the sugar cane plant.
Mint / Pudina
Used fresh and dry in cooking. It is a digestive with a pleasant, cooling quality.
Moong dal
Yellow lentil obtained when Green gram is split and de-husked.
Mustard seeds
Seeds of the mustard plant. The black mustard seeds are used widely in Indian cooking.
Used fresh and dry in cooking. It is a digestive with a pleasant, cooling quality.
Moong dal
Yellow lentil obtained when Green gram is split and de-husked.
Mustard seeds
Seeds of the mustard plant. The black mustard seeds are used widely in Indian cooking.
Paneer
Indian cheese.
Paratha
Indian flatbread made with plain white flour or whole-wheat flour.
Indian cheese.
Paratha
Indian flatbread made with plain white flour or whole-wheat flour.
Roti
Round whole wheat bread cooked with no oil.
Round whole wheat bread cooked with no oil.
Sabzi / Curry
Word used to describe vegetables either dry or gravy.
Saffron
Very expensive golden spice.
Semolina / Rava
The hard grains left after the milling of flour, used in sweet and savory dishes.
Sev
An Indian snack consisting of long, thin strands of gram flour, deep-fried and spiced.
Word used to describe vegetables either dry or gravy.
Saffron
Very expensive golden spice.
Semolina / Rava
The hard grains left after the milling of flour, used in sweet and savory dishes.
Sev
An Indian snack consisting of long, thin strands of gram flour, deep-fried and spiced.
Tamarind / Imli
Sticky brown tangy pulp from the pod of a tree of the pea family, widely used as a flavoring in Asian cooking.
Turmeric
A bright yellow powdered root. It is used in small quantities for flavoring and coloring dishes.
Sticky brown tangy pulp from the pod of a tree of the pea family, widely used as a flavoring in Asian cooking.
Turmeric
A bright yellow powdered root. It is used in small quantities for flavoring and coloring dishes.
Urad dal / Black gram
Used whole or split (white in color).
Used whole or split (white in color).