FOOD IS CONSCIOUSNESS

AND
YOU ARE THE EMBODIMENT OF
THIS
CONSCIOUSNESS

Cooking lovingly
And
Meditatively
Herbs and spices form an important ingredient of our daily life. Each herb
and spice has certain medicinal qualities as well. Therefore from early part
of human civilization herbs and spices have been grown, harvested, traded
and consumed both as medicine and as part of culinary delights.

The earliest mention of these herbs and spices we trace in Hindu scriptures
like Ramayana, and Vedas. Atharvaveda is entirely dedicated to the sacred
knowledge of these herbs and spices. Still one can find traces in Rigaveda,
Sushruta, and Chakra Samhitas. These are replete with description and the
curative properties of these herbs and spices. Some of those mentioned in
these scriptures are not found in India. However blending of cultures and
migration exposed humanity to more than 500 different herbs. Chinese have
introduced nearly 1000 herbs whose descriptions date back to 2500 BC. And
such description is found in Yellow Emperor.

Hippocrates, a Greek Physician, who is the father of modern medicine has

also listed hundreds of herbal varieties, all taken together bear ample
testimony to the significance and importance of the use of herbs as cure for
ailments.

As man evolved his ingenuity allowed him to explore all that nature has in
treasure. In the old days herbs were collected from the forests, hill tops,
plains, and river – beds as these grew there. But there was no organized
effort to grow these. These herbs were used both for medicinal purpose as
well as to as flavors and delight to cooking.

Almost all the civilizations and culinary styles use herbs and spices to
varying degrees. However Indians have used these herbs and spices more
comprehensively than any other civilization. Each herb has flavor, medicinal
qualities and tastes. However when these are used as combination
complementing one another the value of such combination is enhanced
manifolds. Besides Indians no other culinary styles has explored these
combinations so extensively.

I admire the ingenuity in creating special combination for special vegetables

and meats. And in doing so many factors were also taken into account so
that the particular dish becomes not only tasty instead easily digestible as
well. It is all because of special blends created for these dishes. In the
subsequent pages I will speak of certain basics about these blends. Use of
these herbs and spices individually or as combination not only provide
nutrition instead enhances the taste of the dishes thus prepared.

Herbs is the leafy part of the plant while herb is the stem and root part of a
tree. All the parts are used in cooking and medicinal purposes.

Spices can be classified in four categories:

A. Basic spices
1. Chilli peppers
2. Coriander
3. Turmeric
4. Cumin seed
5. Mustard seeds

B. Aromatic spices
1. Clove
2. Nutmeg
3. Cinnamon
4. Cardamom
5. Red Cardamom
6. Bay leaves
7. Mace
8. Clove
9. Asafetida
10. Curry leaves

C. Ornamental Spices
 1. Poppy seeds
2. Till Black
3. Till White
4. Coriander leaves
5. Mint leaves

BASIC SPICES
Chilies dried

Chili peppers are used around the world to make a countless variety of
sauces, known as hot sauce, chili sauce, or pepper sauce. In Turkey, chilies
are known as Kırmızı Biber (Red Pepper) or Acı Biber (Hot Pepper), and are
used in the form of either red pepper paste (Biber Salçasi) which can be hot
or mild. Harissa is a hot pepper sauce made of chili, garlic and flavored with
spices, originating in Tunisia and widely used in its cuisine, both as a
condiment and as seasoning. Harissa is also found in other North African
cuisines, though it is often treated as a table condiment to be served on the
side.

Indian cooking has multiple uses for chilies, from simple snacks like
vegetables where the chilies are dipped in batter and fried, to wonderfully
complex curries. Chilies are dried, roasted ground and used in the
preparation of spice blends from mild to stronger chilly tastes.

Sambal is a versatile relish made from chili peppers as well as other

ingredients such as garlic, onion, shallots, salt, vinegar and sugar, which is
popular in Indonesia and Malaysia, and also in Sri Lanka (called ‘sambol’)
and South Africa, where they were introduced by Malay migrant workers
who arrived in the 19th century. It can be used as a dipping sauce, as an
ingredient in recipes and even as a dressing for cold dishes (or ‘salads’).

The leaves of the chili pepper plant are mildly bitter but not as hot as the
fruits that come from the same plant. These are cooked as greens in Filipino
cuisine, where they are called dahon ng sili (literally ‘chili leaves’). They are
used in the chicken soup, and tinola.

In Italian cuisine crushed red pepper flakes are a common ingredient on

pizza among other things. It is also commonly used in Turkey as a garnish,
called Biber Dövme.

Chilies are the most common spice used and cultivated in India and it is
grown nearly in all parts of the country, hills and plains. The variety differs
in taste, color, and bitterness. Chili pepper is the fruit of the plants from the
genus Capsicum, members of the nightshade family, Solanaceae.
These peppers contain a substance called capsaicin, which gives peppers
their characteristic pungency, producing mild to intense spice when eaten.
The hotter the chili pepper, the more capsaicin it contains. It is used both
whole and in powder form.
Fennel seeds (Sounf)

Fennel (Foeniculum vulgare), (also known as Tamil: Sombu or

Perunjeeragam) and known as saunf in Hindi is a plant species in the genus
Foeniculum (treated as the sole species in the genus by most botanists). It is
a member of the Blunden family Apiaceae (formerly the Umbelliferae). It is
a hardy, perennial, umbelliferous herb, with yellow flowers and feathery
leaves. It is generally considered indigenous to the shores of the
Mediterranean, but has become widely naturalized elsewhere (particularly,
it seems, areas colonized by the Romans) and may now be found growing
wild in many parts of the world, especially on dry soils near the sea – coast
and on river – banks.

It is a highly aromatic and flavorful herb with culinary and medicinal uses,
and is one of the primary ingredients of absinthe. Florence fennel or
finocchio is a selection with a swollen, bulb – like stem base that is used as a
vegetable.

Fennel is used as a food plant by the larvae of some Lepidoptera species

including the Mouse Moth and the Anise Swallowtail.

The word fennel developed from the Middle English fenel or fenyl, and is
pronounced finocchio in Italian. This came from the Old English fenol or
finol, which in turn came from the Latin feniculum or foeniculum, the
diminutive of fenum or faenum, meaning ‘hay’. The Latin word for the plant
was ferula, which is now used as the genus name of a related plant. As Old
English finule it is one of the nine plants invoked in the pagan Anglo –
Saxon Nine Herbs Charm, recorded in the 10th century.

Fennel flower heads Fennel is a perennial herb. It is erect, glaucous green,

and grows to heights of up to 2.5 m, with hollow stems. The leaves grow up
to 40 cm long; they are finely dissected, with the ultimate segments filiform
(threadlike), about 0.5 mm wide. (Its leaves are similar to those of dill, but
thinner.) The flowers are produced in terminal compound umbels 5–15 cm
wide, each umbel section having 20–50 tiny yellow flowers on short pedicels.
The fruit is a dry seed from 4–10 mm long, half as wide or less, and grooved.
Fennel is widely cultivated, both in its native range and elsewhere, for its
edible, strongly – flavored leaves and seeds. Its aniseed flavor comes from
anethole, an aromatic compound also found in anise and star anise, and its
taste and aroma are similar to theirs, though usually not as strong.

Fennel has become naturalized along roadsides, in pastures, and in other

open sites in many regions, including northern Europe, the United States,
and southern Canada and in much of Asia and Australia. It propagates well
by seed, and is considered an invasive species and a weed in Australia and
the United States.

Fennel, bulb, foliage, and seeds are widely used in many of the culinary
traditions of the world. Fennel pollen is the most potent form of fennel, but
also the most expensive. Dried fennel seed is an aromatic, anise – flavored
spice, brown or green in color when fresh, slowly turning a dull grey as the
seed ages. For cooking, green seeds are optimal. The leaves are delicately
flavored and similar in shape to those of dill. The bulb is a crisp, hardy root
vegetable and may be sautéed, stewed, braised, grilled, or eaten raw.

Fennel seeds are sometimes confused with those of anise, which are very
similar in taste and appearance, though smaller. Fennel is also used as a
flavoring in some natural toothpaste.

Fennel features prominently in Mediterranean cuisine, where bulbs and

fronds are used, both raw and cooked, in side dishes, salads, pastas,
vegetable dishes such as artichoke dishes in Greece, and risottos. Fennel
seed is a common ingredient in Italian sausages and meatballs and northern
European rye breads.

Many cultures in the Indian subcontinent and the Middle East use fennel
seed in their cookery. It is an essential ingredient of the Bengali/Oriya spice
mixture panch phoron and in Chinese five – spice powders. It is known as
saunf or mauti saunf in Hindi and Urdu, sompu in Telugu, badesoppu in
Kannada, mouri in Bengali, shombu or peruncheeragam in Tamil and
Malayalam language, variyali in Gujarati, badeeshop or badeeshep in
Marathi and barishap in the Malay language, Razianeh or ‫ ﮫیراز‬in ‫ اﻧ‬Persian.
In many parts of Pakistan and India roasted fennel seeds are consumed as
an after – meal digestive and breath freshener. Farming communities also
chew on fresh sprigs of green fennel seeds.

Many egg, fish, and other dishes employ fresh or dried fennel leaves.
Florence fennel is a key ingredient in some Italian and German salads, often
tossed with chicory and avocado, or it can be braised and served as a warm
side dish. It may be blanched or marinated, or cooked in risotto.

Fennel contains anethole, which can explain some of its medical effects. It
has many medicinal properties and therefore used in case of many
complaints.

Intestinal tract

On account of its carminative properties, Fennel is chiefly used medicinally

with purgatives to allay their side effects and for this purpose forms one of
the ingredients of the well – known compound Liquorice Powder.

Fennel water has properties similar to those of anise and dill water: mixed
with sodium bicarbonate and syrup, these waters constitute the domestic
'Gripe Water', used to ease flatulence in infants; it also can be made into
syrup to treat babies with colic or painful teething. Long term ingestion of
fennel preparations by babies is a known cause of the larches. For adults,
fennel seeds or tea can relax the intestines and reduce bloating caused by
digestive disorders. Essential oil of fennel has these properties in
concentration.

Fennel tea, also used as a carminative, is made by pouring boiling water on

a teaspoonful of bruised fennel seeds.

Eyes

In Indian subcontinent, Fennel seeds are also eaten raw, sometimes with
some sweetener, as it is said to improve eyesight. Fennel tea can be used as
an eye tonic, applied directly like eye drops or as a compress, to reduce
soreness and inflammation of the eye. Extracts of fennel seed have been
shown in animal studies to have a potential use in the treatment of
glaucoma.
Blood and urine

Some people use fennel as a diuretic, and it may be an effective diuretic and
a potential drug for treatment of hyper tension.

Breast milk

There are historical anecdotes that fennel is a galactogogue, improving the

milk supply of a breast feeding mother. This use, although not supported by
direct evidence, is sometimes justified by the fact that fennel is a source of
phytoestrogens, which promote growth of breast tissue. However, normal
lactation does not involve growth of breast tissue. There is a single case
report of fennel tea ingested by a breast feeding mother resulting in
neurotoxicity for the newborn child.

Still there are other uses of fennel seeds. Syrup prepared from fennel juice
was formerly given for chronic coughs. Fennel is also largely used for cattle
condiments. It is one of the plants which is said to be disliked by fleas, and
powdered fennel has the effect of driving away fleas from kennels and
stables. Plain water drunk after chewing and consuming fennel seeds tastes
extremely sweet.

These light green oval shaped seeds have been known to posses digestive
qualities. In India, they are roasted, sometimes lightly coated with sugar
and eaten after meals as a mouth freshener and to stimulate digestion. They
are used successfully in many curries and ‘Indian pickles’.
Coriander seeds (Dhaniya)

Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae.

It is also known as cilantro, particularly in the Americas. Coriander is
native to southern Europe and North Africa to southwestern Asia. It is a
soft, hairless plant growing to 50 cm or 20 inches tall. The leaves are
variable in shape, broadly lobed at the base of the plant, and slender and
feathery higher on the flowering stems. The flowers are borne in small
umbels, white or very pale pink, asymmetrical, with the petals pointing
away from the centre of the umbel longer (5 – 6 mm) than those pointing
towards it (only 1 – 3 mm long). The fruit is a globular dry schizocarp 3 – 5
mm diameter.

All parts of the plant are edible, but the fresh leaves and the dried seeds are
commonly used in cooking. Coriander is common in Middle Eastern, Central
Asian, Mediterranean, Indian, South Asian, Mexican, Texan, Latin
American, Chinese, African and Southeast Asian cuisine.

It is used in the Belgian wheat beer ‘wit bier’.

The leaves have a different taste from the seeds, with citrus overtones. Some
perceive an unpleasant ‘soapy’ taste or a rank smell and avoid the leaves.
Belief that this is genetically determined may arise from the known genetic
variation in taste perception of the synthetic chemical phenylthiocarbamide;
however, no specific link has been established between cilantro and a bitter
taste perception gene.

The fresh leaves are an ingredient in many South Asian foods (particularly
chutneys), in Chinese dishes and in Mexican salsas and guacamole. Chopped
coriander leaves garnish cooked dishes such as dal and curries. As heat
diminishes their flavor quickly, coriander leaves are often used raw or added
to the dish immediately before serving. In Indian and Central Asian recipes,
coriander leaves are used in large amounts and cooked until the flavor
diminishes. The leaves spoil quickly when removed from the plant, and lose
their aroma when dried or frozen.
Coriander leaves were formerly common in European cuisine. Today
western Europeans usually eat coriander leaves only in dishes that
originated in foreign cuisines, except in Portugal, where they are still an
ingredient in traditional dishes.

The dry fruits are known as coriander seeds or coriandi seeds. The word
coriander in food preparation may refer solely to these seeds (as a spice),
rather than to the plant itself. The seeds have a lemony citrus flavor when
crushed, due to terpenes linalool and pinene. It is described as warm, nutty,
spicy, and orange – flavored.

It is commonly found both as whole dried seeds and in ground form. Seeds
can be roasted or heated on a dry pan briefly before grinding to enhance and
alter the aroma. Ground coriander seed loses flavor quickly in storage and is
best when ground fresh.
Turmeric (haldi)

Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of

the ginger family, Zingiberaceae. It is native to tropical South Asia and
needs temperatures between 20°C and 30°C, and a considerable amount of
annual rainfall to thrive. Plants are gathered annually for their rhizomes,
and re – seeded from some of those rhizomes in the following season.

The rhizomes are boiled for several hours and then dried in hot ovens, after
which they are ground into a deep orange – yellow powder commonly used
as a spice in curries and other South Asian and Middle Eastern cuisine, for
dyeing, and to impart color to mustard condiments. Its active ingredient is
curcumin and it has a distinctly earthy, slightly bitter, slightly hot peppery
flavor and a mustardy smell.

In medieval Europe, turmeric became known as Indian Saffron, since it was

widely used as an alternative to the far more expensive saffron spice.

Erode, a city in the south Indian state of Chennai, is the world’s largest
producer and most important trading center of turmeric in Asia. For these
reasons, Erode is also known as Yellow City, Turmeric City, or Textile City.
Sangli, a town in the southern part of the Indian state of Maharashtra, is
the second largest and most important trading center for turmeric in Asia.
Turmeric is found everywhere and grows wild in the forests of Malaysia. It
has become the key ingredient for many Malay dishes.

Turmeric is sometimes used as an agent to impart rich, custard – like yellow

color. It is used in canned beverages and baked products, dairy products, ice
cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, sweets,
cake icings, cereals, sauces, gelatins, etc. It is a significant ingredient in
most commercial curry powders. Turmeric is mostly used in savory dishes.
There is, however, one instance where turmeric is the primary flavoring and
coloring ingredient in a Lebanese sweet cake called Sfouf.
Although usually used in its dried, powdered form, turmeric is also used
fresh, much like ginger. It has numerous uses in Far Eastern recipes, such
as fresh turmeric pickle (which contains large chunks of soft turmeric).

Turmeric is also used to protect food products from sunlight. The oleoresin is
used for oil – containing products. The curcumin/polysorbate solution or
curcumin powder dissolved in alcohol is used for water – containing
products. Over – coloring, such as in pickles, relishes, and mustard, are
sometimes used to compensate for fading.

In combination with annatto (E160b), turmeric has been used to color

cheeses, yogurt, dry mixes, salad dressings, winter butter and margarine.
Turmeric is also used to give a yellow color to some prepared mustards,
canned chicken broths and other foods (often as a much cheaper
replacement for saffron).

Turmeric is widely used as a spice in South Asian and Middle Eastern

cooking. Momos (Nepali meat dumplings), a traditional dish in South Asia,
are spiced with turmeric.

In South Africa turmeric is traditionally used to give boiled white rice a

golden color. Curcumin, the active ingredient in turmeric, is known as an
anti – inflammatory agent, helping to relieve allergy symptoms as well as
arthritis (or any condition caused by excess inflammation). It is also a
powerful anti – oxidant that can protect the body from damage by toxins and
free radicals. Curcumin also protects platelets in the blood, improving
circulation and protecting the heart.

Turmeric is one of nature’s most powerful healers. The active ingredient in

turmeric is curcumin. Tumeric has been used for over 2500 years in India,
where it was most likely first used as a dye.
Cumin seed (Jeera)

Cumin seed is most common and widely used spice in Indian Cuisine. It is a
flowering plant in the family Apiaceae. It is native from the east
Mediterranean to East India. Cumin has a distinctive, but slightly bitter
flavor. Yet still it flavors any dish with a sweet aroma. It has two varieties:
shah Jeera and the plain jeera.

These brown aromatic small seeds release even more aroma when roasted or
added to hot oil. It is in this form these seed are used in Indian Cuisine.
Cumin seeds, whole or in powdered form, are very commonly used in Indian
cooking. They are used more in the North of India. The English word ‘cumin’
derives from its roots from the French ‘cumin’, which was borrowed
indirectly from Arabic ‘‫ ’ﻛﻤﻮن‬Kammūn via Spanish comino during the Arab
rule in Spain in the 15th century. The spice is native to Arabic – speaking
Syria where cumin thrives in its hot and arid lands. Cumin seeds have been
found in some ancient Syrian archeological sites.

The word reached from Syria to neighboring Turkey and nearby Greece
most likely before it found its way to Spain. Like many other Arabic words
in the English language, cumin was acquired by Western Europe via Spain
rather than the Grecian route. Some suggest that the word is derived from
the Latin cuminum and Greek κύμινον.

A folk etymology connects the word with the Persian city Kerman where, the
story goes; most of ancient Persia’s cumin was produced. For the Persians
the expression ‘carrying cumin to Kerman’ has the same meaning as the
English language phrase ‘carrying coals to Newcastle’. Kerman, locally
called ‘Kermun’, would have become ‘Kumun’ and finally ‘cumin’ in the
European languages in the process of time.

In Northern India and Nepal, cumin is known as jeera, while in Iran and
Pakistan it is known as zeera (Persian ‫) ﺮه‬. ‫زﯾ‬In Southern India it is called
Jeerige or jeeragam or seeragam or jilakarra in different regional languages.
In Sri Lanka it is known as duru.
The white variety or Shah Jeera is known as suduru. Still there is another
large variety,known as maduru. In Iran and Central Asia, cumin is known
as zireh. In Turkey, cumin is known as kimyon. In northwestern China,
cumin is known as ziran (孜然). In Arabic, it is known as al – kamuwn
(‫ﻮن‬ ).‫اﻟﻜﻤ‬
Cumin is called kemun in Ethiopian, and is one of the ingredients in
the spice mix berbere.

Cumin is the dried seed of the herb Cuminum cyminum, a member of the
parsley family. The cumin plant grows to 30 – 50 cm (1 – 2 ft) tall and is
harvested by hand.

Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally

ridged, and yellow – brown in color. A versatile spice which can be used by
itself in many forms, dry patched and ground, patched in hot oil, and as
combination and blends of spices. It is basic, ornamental and aromatic
category of spices.
Black Onion or Nigella seeds (Kallonji Seeds)

These are very tiny black seeds which impart a peculiar spicy peppery –
onion flavor. They are often sprinkled over breads, naans before baking and
are also used in the flavoring of some vegetarian dishes, snacks and pickles.

Nigella sativa is an annual flowering plant. It is native to southwest Asia. It

grows to 20–30 cm (7.9–12 in) tall, with finely divided, linear (but not thread
– like) leaves. The flowers are delicate, and usually colored pale blue and
white, with 5–10 petals. The fruit is a large and inflated capsule composed of
3–7 united follicles, each containing numerous seeds. The seed is used as a
spice.

Nigella sativa seed is also called fennel flower, nutmeg flower, Roman
coriander, black seed, black caraway, or black onion seed. Other names
used, sometimes misleadingly, are onion seed and black sesame, both of
which are similar-looking but unrelated. The seeds are frequently referred
to as black cumin (as in Bengali: kalo jira, kalo jeera, kali jeera), but this is
also used for a different spice, Bunium persicum. The scientific name is a
derivative of Latin niger ‘black’. An older English name girth is now used for
the corncockle. In English – speaking countries with large immigrant
populations, it is also variously known as kalonji.

This potpourri of vernacular names for this plant reflects that its
widespread use as a spice is relatively new in the English speaking world,
and largely associated with immigrants from areas where it is well known.
Increasing use is likely to result in one of the names winning out.

Nigella sativa has a pungent bitter taste and a faint smell of strawberries. It
is used primarily in confectionary and liquors. The variety of naan bread
called Peshawari naan is as a rule topped with kalonji seeds whereas in
other naans it is optional. In herbal medicine, Nigella sativa has
antihypertensive, carminative, and anthelmintic properties. They are eaten
by elephants to aid digestion.
Fenugreek or Methi

Fenugreek (Trigonella foenum-graecum) is a plant in the family Fabaceae.

Fenugreek is used both as herb (the leaves) and as a spice (the seed). It is
cultivated worldwide as a semi-arid crop.

Fenugreek or foenum – graecum is of Latin origin ‘Greek hay’. In different

reigns it is called by different names Marathi – Methya; Kannada –
mentya; Tamil – ‘Vendayam’; Telugu – ‘Mentha’. In Bangla, Punjabi, Urdu
and Hindi it is called Methi.

Urdu ‫ ﮭیم‬, ‫یﺗ‬ and in Arabic its name is Hilbeh (‫ﺔ‬ ). The
‫ ﺣﻠﺒ‬plant is quite
similar to wild clover and therefore has likely spawned its Swedish name,
‘bockhornsklöver’, which literally means ‘ram’s horn clover’. Charred
fenugreek seeds have been recovered from Tell Halal, Iraq, (radiocarbon
dating to 4000 BC) and Bronze Age levels of Lachish, as well as desiccated
seeds from the tomb of Tutankhamen.

It is grown in India, Argentina, Egypt, France, Spain, Turkey, Morocco and

China. However India remains by far the largest producer in the World. In
India, Rajasthan, Gujarat, Uttaranchal, Uttar Pradesh, Madhya Pradesh,
Maharashtra, Haryana and Punjab are the major fenugreek producing
states. While Rajasthan has maximum area and production of about more
than 80% of India's total production.

The rhombic yellow to amber colored fenugreek seed, is frequently used in

the preparation of pickles, curry powders, and pastes, and is often
encountered in the cuisine of the Indian subcontinent. The young leaves and
sprouts of fenugreek are eaten as greens, and the fresh or dried leaves are
used to flavor other dishes. The dried leaves (called kasturi methi) have a
bitter taste and a strong characteristic smell. It is widely used as the
finishing touches in vegetable and daal gravies.

In India, fenugreek seeds are mixed with yogurt and used as a conditioner
for hair. It is one of the three ingredients of idli and dosai. It is also one of
the ingredients in the making of khakhra, a type of bread.
It is used in injera/taita, a type of bread unique to Eritrean and Ethiopian
cuisine. The word for fenugreek in Amharic is abesh, and the seed is
reportedly also often used in Ethiopia as a natural herbal medicine in the
treatment of diabetes. It is also sometimes used as an ingredient in the
production of clarified butter (Amharic: qibé, Ethiopian and Eritrean
Tigrinya: tesme), which is similar to Indian ghee.

In Turkey, fenugreek gives its name, çemen, to a hot paste used in pastırma.
The same paste is used in Egypt for the same purpose. The Arabic word
hulba ‫ﺔ‬ (Helba
‫ﺣﻠﺒ‬ in Egypt) for the seed resembles with its Mandarin
Chinese counterpart as hu lu ba. In Yemen it is the main condiment and an
ingredient added to the national dish called saltah. Fenugreek, or
shanbalîleh ‫ﻨﺒﻠﯿﻠﮫ‬ in Persian,‫ ﺷ‬is also one of four herbs used for the
Iranian recipe Ghormeh Sabzi.

In Egypt, fenugreek seeds are used as tea, by boiling the seeds and then
serve it sweetened. This is a popular winter drink served in coffee shops. In
other parts of the Middle East fenugreek is used in a variety of sweet
confections. A cake dessert known as Helba in the Islamic world is a tasty
treat during Islamic holidays. This is a semolina cake covered in sugar or
maple-like syrup, and sprinkled with fenugreek seeds on top.

Jews customarily eat fenugreek during the meal of the first and/or second
night of Rosh Hashana (The New Year) symbolizing a prayer that their
merits will increase. Yemenite Jews often prepare a foamy substance from
fenugreek seeds that they add to soups.

In Bulgaria, fenugreek seeds are used as one of the ingredients in a

traditional spice mixture called sharena.

In the United States, where maple syrup is popular but expensive,

fenugreek is widely used in low – cost syrup products as a maple syrup
flavoring such as Mapleine.

Fenugreek seeds are a galactagogue that is often used to increase milk

supply in lactating women. Because the maple syrup – like flavor is strong
and not always liked, the seeds are ground to a powder and administered in
capsules. Many lactating women who take fenugreek in the quantities
required to increase their milk supply notice that their skin exudes a
distinct ‘maple syrup’ odor.

Fenugreek extract has also been marketed as a testosterone/muscle boosting

supplement under the name of Testofen. Only very limited human trials
have been conducted with Testofen in humans, all of which were funded by
the manufacturer
Sesame seeds Sesame seeds (Til)

Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum.

Numerous wild relatives occur in Africa and a smaller number in India. It is
widely naturalized in tropical regions around the world and is cultivated for
its edible seeds, which grow in pods. The flowers of the sesame seed plant
are yellow, though they can vary in color with some being blue or purple.

It is an annual plant growing to 50 to 100 cm (2 – 3 feet) tall, with opposite

leaves 4 to 14 cm (5.5 in) long with an entire margin; they are broad
lanceolate, to 5 cm (2 in) broad, at the base of the plant, narrowing to just 1
cm (half an inch) broad on the flowering stem. The flowers are white to
purple, tubular, 3 to 5 cm (1 to 2 in) long, with a four – lobed mouth.

Despite the fact that the majority of the wild species of the genus Sesamum
are native to sub – saharan Africa, sesame was first domesticated in India.
There exist morphological and cytogenetic affinities between domesticated
sesame and the south Indian native S. Mulayanum Nair. Further to this
archeological evidence reveal that it was cultivated at Harappa in the Indus
Valley between 2250 and 1750 BC, and a more recent find of charred sesame
seeds in Miri Qalat and Shahi Tump in the Makran region of Pakistan.

The word sesame is of Latin origin sesamum, borrowed from Greek sēsámon
"seed or fruit of the sesame plant", borrowed from Semitic (cf. Aramaic
shūmshĕmā, Arabic simsim), from Late Babylonian *shawash-shammu,
itself from Assyrian shamash-shammū, from shaman shammī "plant oil".

In India, where sesame has been cultivated since the Harappan period,
there are two independent names for it: Sanskrit tila and Hindi/Urdu ‘til’ is
the source of all names in North India – e.g. Gujarati and Bangali call it as
‘til’ and ‘raasi’ in Oriya . In contrast, most of the Dravidian languages in
South India feature an independent name for sesame exemplified by Tamil,
Malayalam and Kannada ellu and Telugu as ‘Nuvvulu’.

In some languages of the Middle East, sesame is named differently and

evolved from Middle Persian kunjid. This has been imported into a few
western languages as Russian, Portuguese, Spanish ajonjolí (sesame seeds)
and Hindi gingli derive from an Arabic noun jaljala [‫ﺔ‬ ] ‫ﺟﻠﺠﻠ‬
‘sound, echo’,
referring to the rattling sound of ripe seeds within the capsule.

In southern US and the Caribbean, where the sesame seed was introduced
by African slaves, it is known mostly by an African name, benne. In the
Caribbean Island of Trinidad and Tobago ‘benne ball’ is common sesame
delight.
Poppy seeds Poppy seeds (Khus Khus)

A poppy is any of a number of colorful flowers, typically with one per stem,
belonging to the poppy family. They include a number of attractive
wildflower species with colorful flowers found growing singularly or in large
groups; many species are also grown in gardens. Those that are grown in
gardens include large plants used in a mixed herbaceous border and small
plants that are grown in rock or alpine gardens.

The flower color of poppy species include: white, pink, yellow, orange, red,
and blue; some have dark center markings. The species that have been
cultivated for many years also include many other colors ranging from dark
solid colors to soft pastel shades. The center of the flower has a whorl of
stamens surrounded by a cup – or bowl – shaped collection of four to six
petals. Prior to blooming, the petals are crumpled in bud, and as blossoming
finishes, the petals often lie flat before falling away.

The pollen of the Oriental poppy, Papaver orientale, is of dark blue. The
pollen of the field poppy or corn poppy (Papaver rhoeas) is dark blue to grey.
Bees will use poppies as a pollen source.

The opium poppy, Papaver somniferum, is grown for opium, opiates, or

poppy seed for use in cooking and baking, for example poppy seed rolls, in
addition growing for the decorative flowers.

Poppies have long been used as a symbol of both sleep and death: sleep
because of the opium extracted from them, and death because of their
(commonly) blood – red color. In Greco – Roman myths, poppies were used
as offerings to the dead. Poppies are used as emblems on tombstones to
symbolize eternal sleep.

Another meaning for the depiction and use of poppies in Greco – Roman
myths is the symbolism of the bright scarlet color as signifying the promise
of resurrection after death.
Poppy seeds come under herb and spice category in Indian cuisine. It is
widely used in preparation of rich white gravy and also in special spice
combinations.
Mustard seeds

Mustard seeds are the small seeds of the various mustard plants. The seeds
are about 2 mm in diameter, and may be colored from yellowish white to
black. They are important spices in many regional cuisines. The seeds can
come from three different plants: black mustard (B. nigra), brown Indian
mustard (B. juncea), and white mustard (B. hirta/Sinapis alba).

Mustard seeds are important spice in South Indian cooking. Mustard seeds
along with curry leaves give south Indian dishes a unique flavor, and taste.
Indians have used mustard seeds in their food for over two thousand years.

The French have used mustard seeds as a spice since 800 AD, and it was
amongst spices taken by the Spanish on explorations throughout the
fifteenth century.

Gautama Buddha told the story of the grieving mother and the mustard
seed. When a mother lost her only son, she takes his body to the Buddha to
find a cure. The Buddha asks her to bring a handful of mustard seeds from a
family that has never lost a child, husband, parent or friend. When the
mother is unable to find such a house in her village, she realizes that death
is common to all, and she cannot be selfish in her grief.

In the Quran, God states that the scales of justice will be established on the
Day of Judgment, and no soul will suffer the least injustice. Even the
equivalent of a mustard seed will be accounted for because God is the most
efficient reckoned.

Jewish texts compare the knowable universe to the size of a mustard seed to
demonstrate the world's insignificance and to teach humility.

In the Christian New Testament Texts we can find mustard seed being used
as a model for faith.

Thus the mustard seed and precisely because of its size and its potential, is
historically been used as a suitable model in various situations.
In spite of all this mustard seeds are used in Indian, Italian, and worldwide
relishes.
AROMATIC SPICES

These spices are highly aromatic and very strong in flavor. As a result these
are used in very small quantities both individually as well as combination.

Asafetida powder (Hing)

Asafoetida (Ferula assafoetida) is known as stinking gum, asant, food of the

gods, Kaayam (Malayalam), Hing (Marathi, Gujarati, Hindi, Urdu, Nepali),
Ingua (Telugu), Ingu (Kannada), Perungayam (Tamil), Hilteet, and giant
fennel). It is a species of Ferula native to Persia (Iran). Asafetida has a
pungent, unpleasant smell when raw. However when cooked in dishes, it
delivers a smooth flavor. It decomposes the hard to digest elements of the
food into easily digestive ones. This is available and is commonly used as
dried yellow powder. It is a crucial ingredient used in Indian cooking.
Although pungent and unpleasant smell it becomes milder and more
pleasant when heated in oil or ghee. Then it acquires the taste and aroma
reminiscent of sautéed onion and garlic.

This spice is used as a digestive aid, in food as a condiment and in pickles. It

smells so strong that it must be stored in airtight containers; otherwise the
aroma will contaminate other spices stored nearby.

Asafetida reduces the growth of indigenous microflora in the gut, reducing

flatulence. It is added to lentil or aubergine dishes in small quantities. In
Thailand it is used to help in babies’ digestion and is smeared on the child’s
stomach in an alcohol tincture known as ‘mahahing.’ It is commonly used to
relieve stomach problems especially caused by gas. A pinch of asafetida is
normally added to food preparations consisting of potatoes, all pulses, peas,
etc. (foods which cause gas related problems). It is an important ingredient
in Kashmiri Cooking as no Kashmiri dish is complete without this
ingredient.
Nutmeg

Nutmeg or Myristica fragrans is an evergreen tree indigenous to the Banda

Islands in the Moluccas of Indonesia, or Spice Islands. Until the mid 19th
century this was the world’s only source of nutmeg. The nutmeg tree is
important for two spices derived from the fruit, nutmeg and mace. Nutmeg
is the oval shaped dark brown fruit. And a light brown covering around
nutmeg is called mace. Both are highly aromatic and are used as herb and
spices for confectionery and other dishes.

Nutmeg is the actual seed of the tree, roughly egg – shaped and about 20 to
30 mm (0.8 to 1 in) long and 15 to 18 mm (0.6 to 0.7 in) wide, and weighing
between 5 and 10 g (0.2 and 0.4 oz) dried, while mace is the dried ‘lacy’
reddish covering or arillus of the seed. This is the only tropical fruit that is
the source of two different spices.

Several other commercial products are also produced from the trees,
including essential oils, extracted oleoresins, and nutmeg butter.

The pericarp (fruit/pod) is used in Grenada to make a jam called ‘Morne

Delice’. In Indonesia, the fruit is also made into jam, called selei buah pala,
or sliced finely, cooked and crystallized to make a fragrant candy called
manisan pala (nutmeg sweets’).

The most important species commercially is the Common or Fragrant

Nutmeg Myristica fragrans, native to the Banda Islands of Indonesia. It is
also grown in Penang Island in Malaysia and the Caribbean, especially in
Grenada. It also grows in Kerala, a state in the south part of India. Other
species include Papuan Nutmeg M. argentea from New Guinea, and Bombay
Nutmeg M. malabarica from India, called Jaiphal in Hindi; both are used as
adulterants of M. fragrans products.

Nutmeg and mace have similar taste qualities, nutmeg having a slightly
sweeter and mace a more delicate flavor. Mace is often preferred in light
dishes for the bright orange, saffron – like hue it imparts. Nutmeg is a tasty
addition to cheese sauces and is best grated fresh. Nutmeg is a traditional
ingredient in mulled cider, mulled wine, and eggnog.
In Penang cuisine, nutmeg is made into pickles and these pickles are even
shredded as toppings on the uniquely Penang Ais Kacang. Nutmeg is also
blended (creating a fresh, green, tangy taste and white color juice) or boiled
(resulting in a much sweeter and brown juice) to make Iced Nutmeg juice or
as it is called in Penang Hokkien, ‘Lau Hau Peng’.

In Indian cuisine, nutmeg is used in many sweet as well as savory dishes

(predominantly in Mughlai cuisine). It is known as Jaiphal in most parts of
India and as Jatipatri and Jathi seed in Kerala. It may also be used in small
quantities in garam masala. Ground nutmeg is also smoked in India.

In Middle Eastern cuisine, nutmeg grounds are often used as a spice for
savory dishes. In Arabic, nutmeg is called Jawzt at – Tiyb.

In Greece and Cyprus nutmeg is called Greek: ‘musky nut’ and is used in
cooking and savory dishes.

In European cuisine, nutmeg and mace are used especially in potato dishes
and in processed meat products; they are also used in soups, sauces, and
baked goods. In Dutch cuisine nutmeg is quite popular; it is added to
vegetables like Brussels sprouts, cauliflower, and string beans.

Japanese varieties of curry powder include nutmeg as an important

ingredient.

In the Caribbean, nutmeg is often used in drinks such as the Bushwacker,

Painkiller, and Barbados rum punch. Typically it is just a sprinkle on the
top of the drink
Bay leaf (Tej Patta)

The bay leaf that we use in cooking is actually the dried leaf of the Bay
Laurel tree (Laurus Nobililis) and it goes well with rice dishes, peas and
vegetables. They are a good source of Vitamins A and C and also contains
significant amounts of iron and manganese in particular, as well as smaller
amounts of calcium, potassium and magnesium.

Cardamom pods (Eliachi)

Cardamom is known as the queen of spices. Each cardamom pod contains

several dark brown seeds which contains the entire flavor. When used in
Indian cooking the pods can be used whole or split. The pods should be kept
whole until used, as ground cardamom quickly loses flavor. The seeds can be
pounded, powdered or added whole to a recipe. This is a very versatile spice
as it can be used in savory as well as sweet dishes. Green Cardamom is also
chewed habitually as mouth freshner in India. It also has numerous health
benefits, such as improving digestion and stimulating the metabolism.

Carom seed (ajwain)

It is the small seed-like fruit similar to that of the Bishop's Weed (Ammi
majus) plant, egg – shaped and grayish in color. The plant has a similarity
to parsley. Because of their seed – like appearance the fruit pods are
sometimes called ajwain seeds or mistakenly as bishop's weed (Ammi majus)
seeds (Botanical Synonyms for Ajwain, which are no longer accepted by ITIS
are, Ammi copticum, Carum copticum, Trachyspermum ammi).

Ajwain is often confused with lovage seed; even some dictionaries

mistakenly state that ajwain comes from the lovage plant. In Hindi it is
called as Ajwain. Ajwain is also called ‘Owa’ in Marathi, ‘vaamu’ or Oma in
Telugu, ‘omam’ in Tamil, ‘ajwana’ in Kannada, ‘ajmo’ in Gujarati, ‘jowan’ in
Bengali, ‘jwanno’ in Nepali, ‘asamodagam’ in Singhalese and ‘xiang zhu la
jiao’ (香著辣椒) in Chinese.

Raw ajwain smells almost exactly like thyme because it also contains
thymol, but is more aromatic and less subtle in taste, as well as slightly
bitter and pungent. It tastes like thyme or caraway, only stronger. Even a
small amount of raw ajwain will completely dominate the flavor of a dish.

In Indian cuisine, ajwain is almost never used raw, but either dry – roasted
or fried in ghee or oil. This develops a much more subtle and complex aroma,
somewhat similar to caraway but ‘brighter’. Among other things, it is used
for making a type of paratha, called ‘ajwain ka paratha’.

These very tiny brown seeds impart a strong peppery – thyme flavor. It is
very popular in North Indian cooking and it is used in preparing many
dishes that require frying. Usually fried foods take longer to digest. These
seeds not only provide flavor to the dish instead help in easy digestion as
well. It is particularly good in items like pakoras, samosas, parathas, puris
and kachauris.

Cinnamon (Dalchini)

Cinnamon is the inner bark of a tropical evergreen tree from the laurel
family. There are approximately 50 – 250 different species of cinnamon.
Cinnamon can be found either in quills or as a powder. One thing is certain,
the paler the color of the cinnamon the finer will be the quality. Quills come
in three classes, the best of which is Continental followed by Mexican and
Hamburg. Cinnamon can also be found as featherings, which are purely
shavings of quills that have been broken in transit, although these are
primarily used to make ground cinnamon.

Cinnamon has a warm, sweet and amiable aroma that is delicate yet
intense. The taste is also aromatic, warm and sweet with hints of clove and
citrus. Ground bark is immediately aromatic, whereas the quills have a
tendency to hide their aromatic properties until broken or cooked in a liquid.
The best cinnamon can be found in Sri Lanka where it originated, though it
is also cultivated in Java, Sumatra, the West Indies, Brazil, Vietnam,
Madagascar and Egypt. When the Dutch established a trading post in Sri
Lanka in 1638, a Dutch captain reported, ‘The shores of the island are full of
it and it is the best in all the Orient: when one is downwind of the island,
one can still smell cinnamon eight leagues out to sea’. In the Caribbean
Grenada is known as spice island and is famous for cinnamon and nutmeg.

Mexico is the main importer of cinnamon, where the spice is used to flavor
coffee and chocolate drinks. Cinnamon is also widely used in Indian cuisine.
Its bark is an essential ingredient in masala dishes, giving them a sweet,
warm and fragrant taste. Cinnamon is also used to flavor rice, biryanis and
desserts.

In Sri Lanka, cinnamon sticks are made from the aromatic brown bark of
the cinnamon tree and are rolled, pressed, and dried. Ground cinnamon is
perhaps the most common baking spice. The cinnamon sticks are used for
flavoring many rice dishes but are removed at the time of eating. Cinnamon
which has a sweet, woody fragrance is a great source of manganese, fiber,
iron and calcium and several studies have suggested that it may have a
regulatory effect on blood sugar.

Cloves (lavang or laung)

Cloves are the aromatic dried flower buds of a tree in the family Myrtaceae.
Cloves are native to Indonesia and India and used as a spice in cuisine all
over the world. The English name derives from Latin clavus ‘nail’ (also
origin of French clou ‘nail’) as the buds vaguely resemble small irregular
nails in shape. Cloves are harvested primarily in Indonesia, Madagascar,
Zanzibar, Pakistan, and Sri Lanka; it is also grown in India under the name
Lavang, called ‘lavanga’ in Telugu.

The clove tree is an evergreen which grows to a height ranging from 10 – 20

m, having large oval leaves and crimson flowers in numerous groups of
terminal clusters. The flower buds are at first of a pale color and gradually
become green, after which they develop into a bright red, when they are
ready for harvesting. Cloves are harvested when 1.5 – 2 cm long, and
consist of a long calyx, terminating in four spreading sepals, and four
unopened petals which form a small ball in the centre. Cloves are the
immature unopened flower buds of the clove tree. When fresh, they are pink,
and when dried, they turn to rust – brown color. It is used whole or in
powder form. Cloves can easily overpower a dish, particularly when ground,
so only a few need be used. Cloves can be used in cooking either whole or in
a ground form, but as they are extremely strong, they are used sparingly.
The spice is used throughout Europe and Asia and is smoked in a type of
cigarettes locally known as kretek in Indonesia. A major brand of kreteks in
the United States is Djarum, which sells Djarum Black. Cloves are also an
important incense material in Chinese and Japanese culture.

Cloves have historically been used in Indian cuisine (both North Indian and
South Indian) as well as Mexican cuisine (best known as ‘clavos de olor’),
where it is often paired together with cumin and cinnamon. In north Indian
cuisine, it is used in almost all dishes, along with other spices. It is also a
key ingredient in tea along with green cardamom. In south Indian cuisine, it
is used extensively in Biryani along with ‘cloves dish’ (similar to pulav, but
with the addition of other spices), and it is normally added whole to enhance
the presentation and flavor of the rice. In Vietnamese cuisine, cloves are
often used to season pho broth.

Cloves have powerful medicinal properties and many Indians chew on cloves
to relieve toothaches and it is used also as a mouth freshener after a meal.

Curry leaves (Kaddipatta)

These almond shaped dark green very aromatic leaves are used fresh in
many Indian dishes. They are used to flavor mainly vegetables, lentils and
breads or ground with coconut and spices to make wonderful chutney. Curry
leaves are added to hot oil for tempering. Like bay leaves, they are added for
their flavor and kept aside while eating.
Saffron or Kesar

Saffron threads as they are also called are orange-red dried stigmas of a
small purple flower called the Crocus Sativus. Saffron's aroma is unique
and there is no substitute for it. It is used in cooking to flavor and color
the dish a wonderful golden yellow color. In Indian cooking it is highly
prized and added to many Indian sweets and ‘special occasion’ savory
dishes like Biryani, Pulaos and even some curries.

A little pinch of the threads goes a long way. There are two techniques for
getting every bit of flavor out of the saffron: toasting and powdering the
threads, and steeping the saffron ahead of time in hot water or broth.
Saffron should always be bought as a whole and not in the powdered from.
The threads should be crushed just before using. You can store saffron
airtight in a cool, dark place for up to 6 months or in the refrigerator.

Garlic

Allium sativum, commonly known as garlic, is a species in the onion family

Alliaceae. Its close relatives include the onion, shallot, leek, and chive.
Garlic has been used throughout recorded history for both culinary and
medicinal purposes. It has a characteristic pungent, spicy flavor that
mellows and sweetens considerably with cooking. A bulb of garlic, the most
commonly used part of the plant, is divided into numerous fleshy sections
called cloves. Single clove garlic (also called Pearl garlic or Solo garlic) also
exists – it originates in the Yunnan province of China. The cloves are used
as seed, for consumption (raw or cooked), and for medicinal purposes. The
leaves, stems (scape), and flowers (bulbils) on the head (spathe) are also
edible and are most often consumed while immature and still tender. The
papery, protective layers of ‘skin’ over various parts of the plant and the
roots attached to the bulb are the only parts not considered palatable.

Sometimes whole garlic cloves are used and sometimes a recipe will call for
chopped or minced or for garlic paste.
Ginger or Adrak

Ginger is a tuber which is consumed whole as a delicacy, medicine or used

as spice for cooking or tea. It is the underground stem of the ginger plant,
Zingiber officinale. Besides its genus, the plant family to which it belongs,
Zingiberaceae was also named after ginger. Other notable members of this
plant family are turmeric, cardamom and galangal.

The ginger plant has a long history of cultivation, having originated in Asia
and is grown in India, Southeast Asia, West Africa and the Caribbean. It is
sometimes called ‘root ginger’ to distinguish it from other things that share
the name ‘ginger’. The characteristic odor and flavor of ginger root is caused
by a mixture of zingerone, shogaols and gingerols, volatile oils that compose
about one to three percent of the weight of fresh ginger. In laboratory
animals, the gingerols increase the motility of the gastrointestinal tract and
have analgesic, sedative, antipyretic and antibacterial properties.

Ginger contains up to three percent of a fragrant essential oil whose main

constituents are sesquiterpenoids, with – zingiberene as the main
component. Smaller amounts of other sesquiterpenoids (β-
sesquiphellandrene, bisabolene and farnesene) and a small monoterpenoid
fraction (β-phelladrene, cineol, and citral) have also been identified.

The pungent taste of ginger is due to nonvolatile phenylpropanoid – derived

compounds, particularly gingerols and shogaols, which form from gingerols
when ginger is dried or cooked. Zingerone is also produced from gingerols
during this process; this compound is less pungent and has a spicy – sweet
aroma. Ginger has a sialagogue action, stimulating the production of saliva,
which makes swallowing easier.

Pickled ginger Young ginger rhizomes are juicy and fleshy with a very mild
taste. They are often pickled in vinegar or sherry as a snack or just cooked
as an ingredient in many dishes. They can also be stewed in boiling water to
make ginger tea, to which honey is often added as a sweetener; sliced orange
or lemon fruit may also be added. Mature ginger roots are fibrous and nearly
dry. The juice from old ginger roots is extremely potent[citation needed] and
is often used as a spice in Indian recipes and Chinese cuisine to flavor dishes
such as seafood or mutton and vegetarian recipes. Powdered dry ginger root
(ginger powder) is typically used to spice gingerbread and other recipes.
Fresh ginger can be substituted for ground ginger at a ratio of 6 parts fresh
for 1 part ground, although the flavors of fresh and dried ginger are not
exactly interchangeable.

Ginger is also made into candy, is used as a flavoring for cookies, crackers
and cake, and is the main flavor in ginger ale—a sweet[citation needed],
carbonated, non-alcoholic beverage[citation needed], as well as the similar,
but spicier ginger beer which is popular in the Caribbean[citation needed].

Fresh ginger should be peeled before being eaten. For storage, the ginger
should be wrapped tightly in a towel and placed in a plastic bag, and can be
kept for about three weeks in a refrigerator and up to three months in a
freezer.

Ginger has been used as a natural remedy for many ailments for centuries.
Now, science is catching up and researchers around the world are finding
that ginger works wonders in the treatment of everything from cancer to
migraines

It is a very popular spice used in Indian cooking. It has a tan skin and a
flesh that ranges in color from pale greenish yellow to ivory. The flavor is
peppery and slightly sweet, while the aroma is pungent and spicy. If you feel
a cold coming on a fresh piece of ginger in a hot cup of Indian tea usually
does the trick. Fresh unpeeled ginger root, tightly wrapped, can be
refrigerated for up to 3 weeks and frozen for up to 6 months. Please do not
use dried ground ginger for dishes specifying fresh ginger as the flavors
differ greatly.

Chaat masala

This is a blend, or spice mix, used in Indian cuisine. It typically consists of

amchoor (dried mango powder), cuminseed, black salt, coriander, dried
ginger, salt, black pepper, asafetida and capsicum and a few other things.
This combination adds flavors to the dish it is added. It is good especially in
appetizers, tandoori chicken, fish, lamb, kebabs, pakoras. It is really a useful
blend in kitchen.

Garam Masala

Garam masala is a wonderful aromatic blend of spices from India. It is

combination of various highly aromatic spices and herbs like cinnamon,
clove, cardamom, red cardamom, bay leaves, cumin seed, nutmeg, mace,
cassia in a certain proportion. All these spices are dry roasted first or
patched or toasted and the ground into a powder form. Once you make this
should be kept in air tight container otherwise the aroma gets milder as it
is exposed to air.

It comes in the category of Aromatic spices that are used in a very small
quantity because of strong flavor. Garam means ‘hot’ or ‘heating’ and masala
means ‘spice blend’. The ‘hot’ is not necessarily referring to the kind of heat
or pungent taste we find in hot chilies but to the fact that the spices are first
roasted before making the powder. Another explanation we have heard is
that the amalgamated effect of the spices in garam masala increases body
temperature, a pleasant warm glow you might feel after eating a dish
flavored with it. It does however usually include some black pepper and
cinnamon or cassia which carries some heat.
There has been no other discipline where so much ingenuity has been
employed as in the field of cooking. There are numerous ways a food is
prepared. When it comes to food, different cuisines could be more
delicious than the others, so good chefs have practically learned the
many types of cooking styles to fit to a particular meal. There are a
number of possible cooking styles applicable to any type of meal
preparations. Basically there are styles that developed in China, and
India. All other styles evolved out of permutation and combination of
these styles. For the sake of our readers I present various methods that
are employed in cooking world over.

Shallow Fry:
Shallow frying is perhaps the most common home style cooking. There
are four known methods that involves shallow frying, all of which using
a small amount of oil or fat. This cooking method is actually cooking
food in a very small part of oil into a sauté or frying pan.

The side of the food for presentation must be the one that has to be fried
first because this particular side has a better appearance since fat is
very clean when presented then turned to the other side so that both
sides are cooked and colored.

.
Sauté:

Sautéing is another cooking style. This is the method where tender

portions of meat as well as poultry are cooked in a frying pan. The
ingredients are tossed into a very hot shallow pan with hot oil until they
become golden brown. Cooking tender cuts of meat and poultry in a
sauté or frying pan is called sautéing. After cooking, the oil is discarded
and the pan is deglazed with stock or wine. This forms an important
part of the finished sauce. This is the way of Chinese cooking. Only
tender foods can be used. Also this method is used when cooking, for
example, potatoes or onions when they are cut into slices or pieces and
tossed in hot shallow oil in a frying pan till golden brown. In East
Indian cooking certain times this method of cooking is used.

Griddle:
This method is most suitable for hamburgers, sausages, sliced onions
etc. Accordingly the items are placed on a lightly oiled, pre-heated
griddle (solid metal plate), and turned frequently during cooking.

This method is very useful for frying items like Paneer, and Tofu if you
want your dishes to contain less oil.

Stir Fry:
Fast frying in a wok or frying pan in a less oil is a Chinese way of
cooking. Accordingly items like vegetables or other meat products can
be cooked. In the present day when people are becoming more conscious
of oil contents certain vegetables can be cooked this way even in Indian
style.

If any technique in Chinese cooking demands proper preparation, it is

stir-frying. Because the heat has to be high and there is little actual
cooking time, it is therefore crucial to have all your ingredients
gathered beforehand. The best advice I can give here is to keep your
stir-fry ingredients separated in bowls based on how much time they
need in your wok. So chop your onions, meat, mushrooms, carrots, and
peppers into small pieces and separate them. You want the veggies and
meat to be in bite size pieces for two reasons. First, the stir-fry will be
appealing and easy to eat if all of the components are equal in size.
Secondly, similar size pieces will insure more uniform cooking time. It
is always good to have all ingredients cut into same size for one dish.
This appeals to eyes and gives elegance to the dish.

Deep-frying:

Deep – frying is the most common East Indian way of cooking. It is used
to produce crisp- textured food. East Indian recipes have a large
number of items used as snacks, and other food items that are cooked
this way. Often, the food is deep – fried, removed from the oil and
drained. The oil is then reheated and the food deep – fried again, so that
it is extremely crispy texture is obtained.

Papern – Wrapped Deep – Frying (zhibao zha):

Small pieces of meat or fish are seasoned, and then the food is wrapped in
sheets made of glutinous rice flour. Cellophane paper can also be used the
food is served in its paper wrapping. The paper is thrown away. This method
is not used in East Indian Cooking.

Steaming

Steaming is a cooking method traditional among the Chinese. This method is

also considered a cooking Japanese style because most Japanese, for that
matter, the ones of Chinese background, are very much conscious with having
a healthy lifestyle.

Accordingly, steaming is one of the healthiest cooking styles because they

bring out healthy and subtle taste of the ingredients used, thus making it not
necessary to add other forms of flavorings. Steaming is a traditional Chinese
cooking method that is ideal for today’s trend towards healthy eating. The
technique was developed for when a moist dish was required as an alternative
to a roasted one. It is good for vegetables, fish, meat and dumplings.

There are 3 methods that can be used for steaming:

1. The traditional method. The Chinese use bamboo steamers that

stack on top of each other. Dishes needing the least cooking are
 placed on the top level, while those requiring the most are placed
on the bottom layer, near the boiling water.

2. Food is arranged on a plate or bowl, put inside a steamer on a rack

and placed over a large pot of boiling water. Alternatively the
plate or bowl can be put inside a wok to complete the process of
steaming.

3. The bowl of ingredients in partially immersed in water and the

food is cooked partly by the boiling water and partly by the steam
it produces. Compared with food cooked by other methods,
steamed dishes are more subtle in taste and bring out the taste of
the ingredients. So the fresher the ingredients, the better they are
for steaming.

This is not a very common method of East Indian Cooking. Only certain items
like South Indian Idli is cooked this way.

Roasting:

The common denominator of this method is a moderate oven (325-350

degrees F) and a reasonably long cooking time with or without a flash of high
heat at the beginning or high heat at the beginning or end of the cook cycle.
This method of roasting is most common in preparing meet dishes.

In East Indian style of cooking Tandoor (a style of oven) is used to cook

vegetarian and non-vegetarian dishes. The food cooked in Tandoor has certain
aroma that no other mode of cooking can bring. A certain temperature is
maintained at certain areas. This is somewhat like a traditional oven used for
bakeries.

In vegetarian cooking this method is also used in a slightly different way.

Many a vegetarian dishes are cook this way and certain dishes use more than
one method of cooking for extra flavor and preserving aroma.
Red cooking:

This is a process whereby meat is slowly simmered in dark soy sauce,

imparting a reddish tinge to the final product - is a popular cooking technique
in eastern China.

Stewing:

Stewing is a time-honored moist cooking technique that transforms less

tender cuts of meat unsuitable for quick-cooking methods into melt-in-
your-mouth meats Stewing allows the cook to assemble the dish and
then let it simmer, with little or no attention for an hour or more.

Many ‘crock-pot’ dishes are essentially stewed. Vary the flavor profile of the
stew dish by experimenting with liquids (wine, broth, beer and vegetable
juices) and different herbs and spices. Ideal cuts: shoulder and pork cubes. In
China, stews are usually cooked in a clay pot over a charcoal fire. The stew is
cooked for a very long time - up to four hours - producing meat almost jelly-
like in tenderness.

This method is not used in East Indian cooking more so the vegetarian dishes.

Baking:

This is another cooking style. This is perhaps one of the many Italian cooking
styles because Italian cuisines are mostly composed of pasta that needs to be
baked. Baking is normally done for bread, pastries, cakes, tarts, pies, and
quiches. The basic ingredients that are used for baking are margarine, butter,
shortening, flour, sugar, cocoa, egg, salt, and leavening agents like yeast and
baking powder.