Indian Spices: Description

AJWAIN
Also known as Bishop's Weed, Ajwain is particularly popular in Indian savoury recipes,
savoury pastries, and snacks (including Bombay mix and breads, especially parathas)
bean and pulse recipes, all of which illustrates the affinity Ajwain has for starchy foods.
Ajwain can be crushed in the hand, when it releases a powerful thyme aroma and flavour.

ALLSPICE - BERRIES & GROUND

Allspice, also known as pimento or Jamaican pepper, is a member of the myrtle family,
grown primarily in Jamaica.
The berry is a sort of reddish greenish brown and is about the size of a pea.
Allspice smells of cloves, cinnamon and nutmeg, and some people even detect a hint of
mace and peppercorns in its aroma.
In Jamaica, a local drink, known as Jamaica dram, is made from allspice and rum.
The whole berries are a popular ingredient for mulled wine and Christmas puddings.
Ground or whole spice can be used in preserves and chutneys.

ANISE
Anise is used in sweet and savoury cooking, in spicy dishes from India, as well as lightly
flavoured cuisines.
This spice flavours confectionery, bread, cakes, biscuits and sauces.
It is also used in popular drinks such as Pernod, Ricard, Ojen, Raki, Ouzo and Arrak.

ANNATTO SEED

The seeds are washed and dried separately from the pulp for culinary use.
A popular Jamaican dish of salt cod and ackee is served in a vivid sauce, coloured with
annatto.
An orange food colouring, made from the husk, is used for making cheeses, such as
Edam, Munster and Red Leicester.
It is also used in Spanish cuisine.

ASAFOETIDA - RESIN & POWDER

Most commonly used in Indian vegetarian cooking.
Asafoetida is also used in curries and pickles from West and South India.
It is normally found in a powered version and often sold in a bright yellow tub.

BASIL - DRIED
Basil is a member of the mint family.
In ancient times it was known as the herb of kings.
Basil goes well with other herbs, spices and flavourings like thyme, garlic, oregano and
lemon.
An after dinner tea can be prepared with basil and mint.

CAPERS - NASTURTIUM SEEDS, DRY SALTED

CAPERS
Chopped capers are included in a wide variety of classic sauces including, tartare,
remoulade and ravigote.
Sauces using capers are traditionally served with boiled mutton, but you can try this
sauce on salmon, pan-fried or grilled fish, with the addition of a little grated lemon rind.
Capers are also widely used in Italian cuisine, as flavouring in antipasto salads and as a
topping on pizza.

CARAWAY - SEEDS AND GROUND

Caraway seeds can be used in savoury and sweet dishes.

They are extensively used in Eastern European, German and Austrian

cuisine.
Caraway has long been used to flavour cheese.
Caraway can be found in soups, goulash, breads, cakes and biscuits.
Sausages and other meat preparations are seasoned with caraway.
Caraway is an important ingredient in the liqueur Kummel, in Aquavit, a drink enjoyed
by the Scandinavians, and as an ingredient in gin and Schnapps

CARDAMOM SEED - BLACK, WHITE, GREEN &

GROUND
Cardamom is an essential ingredient in the preparation of both savoury and sweet dishes,
universally.
It is mainly used in Indian dishes: curries, pilaus, garam masala and other spice mixtures.
It also enhances Indian sweetmeats and desserts such as kulfi and milk puddings.
You will also find this spice used widely in Scandinavian cooking.
Arabic coffee is flavoured with cardamom and is a symbol of Arabic

CASSIA
Cassia, also known as Chinese cinnamon, is generally used in savoury dishes. It is closely
related to cinnamon and is often confused with it.
Cassia has a strong, sweet taste and aroma more like cinnamon. Cassia is an ingredient in
mixed spice, pickling spices and Chinese five spices.
Cassia is good with stewed fruits such as rhubarb and apple. It is also used in the East for
pickles, in curries and spicy meat dishes where it imparts a warm aromatic flavour.

CELERY SEED - GROUND

Whole celery seeds can be added to bread dough or when making cheese biscuits, and
both may be served with soups and savoury dishes.
It can be sprinkled over grilled tomatoes or salad, egg or fish dishes.

Whole celery can also be added to bread dough or biscuits.

Grinding the seeds with either salt or peppercorns in the required
proportions makes both celery salt and celery pepper. These seasonings are best made
when required.

CHAAT MASALA
Chaat is an Indian light salad snack sold traditionally by food hawkers.
It has a tangy taste and always contains amchur (mango powder), jeera (ground ginger)
and kala namak (black salt).
Other ingredients for the masala may vary and contain black peppercorns, ajwain seeds,
pomegranate seeds, asafetida, cayenne pepper, and garam masala.

CHANA DALL
Chana daal is a type of split chickpea and it is often confused with yellow split pea.
Both are from the same family and the flavour is similar.
There are several varieties of chickpeas in India. It is very popular in Punjab and the
northern states. It is also used in Kerela where it is made into a sweet for one of the wellknown festivals, the Onam.

CHAROLI
Charoli is tiny and resembles a small bean.
It tastes sweetish, and almost musky but not really nutty.
Used primarily as a garnish.

CHILLIES RED & GREEN - WHOLE, CRUSHED,

PASTES, DRIED, PICKLED
The chilli flavour enhances the cooking of tropical countries with bland staple foods.

Curries from India, Thailand, Malaysia and Indonesia all rely on chillies
for their characteristic flavours.
It is perhaps the most widely used ingredient in India today.
The Portuguese are thought to have introduced chillies to India.
Some European countries like Italy and Northern European countries

CINNAMON - GROUND, STICKS

Cinnamon is used in many dishes from around the world.
The quills or cinnamon sticks are usually added whole to rice dishes, meat and poultry
dishes, mulled wine and punches.
Ground cinnamon is used with traditional spices in baking rich cakes, pastries, and
biscuits.

CLOVES
Cloves are included in many classic spice mixtures, including Chinese five spice powder,
Indian and Oriental curry powders, spices for mulling wine and ground mixed spices for
baking.
Whole cloves are frequently used to flavour cooking liquids for simmering fish, meat and
poultry.
Indian rice is sometimes cooked with cloves, to give it a distinct flavour.
Ground cloves are used to spice rich fruitcakes, gingerbreads, biscuits, and puddings.
It is also effective for those suffering from toothache: a cotton bud is soaked in clove oil
and applied to the tooth to relieve pain.

CORIANDER
Coriander is also known as Chinese parsley, or cilantro
and is used by most Indian households as an essential
ingredient in cooking.
Fresh coriander is a very versatile herb, and can be
used in meat, fish, and poultry dishes.

It is also widely used in vegetarian cooking as it enhances the flavour and taste of the
dish.
Whole or ground coriander can be used in chutneys, particularly with green tomatoes.

CUMIN SEEDS - WHITE, BLACK & GROUND

Ground cumin is very popular in cuisines which are generally highly spiced, for example
in Indian, Middle Eastern, North African, and Mexican cooking.
Cumin is also an essential ingredient in most curry powders and garam masala.
It is a warm sweetish spice, and is added to soups and stews, especially Moroccan lamb
dishes and Mexican meat dishes

CURRY LEAVES
These small oval leaves come from the Murraya koenigi plant, which eventually grows
into a tree.
It has a powerful aroma and can be used fresh or dry.
They are widely used in Madras style curry powders and pastes, and in shellfish dishes.
One of the best ways to use curry leaves is to fry mustard seeds in hot ghee, then add a
little asafoetida and several curry leaves for just a few seconds, before stirring all into a
plain dhal dish.
If the leaves are added whole, remove them before serving.

DILL SEED
Dill seeds are usually found in jars of pickled cucumbers.
Crushed dill seeds blend well with almost all fish dishes.
Dill is also good with egg dishes particularly when preparing egg mayonnaise.
Use dill vinegar or crushed seeds to make a dressing for a mixed seafood salad, coleslaw,
or potato salad.
Dill can be added to home-made bread to serve with vegetable soups, such as carrot or
tomato soup.

FENNEL SEED
Fennel has a great affinity with fish dishes.
It also compliments pork and lamb.
The crushed seeds are used in salad dressings and in mayonnaise to serve with fish.
Ground fennel is used in many curry powders and in Chinese five spice powders.
Crushed seeds are used in savoury and sweet baking, e.g. in breads, doughs, cakes and
biscuits.

FENUGREEK
Fenugreek is rich in protein, minerals and vitamins, which makes it an important
ingredient in vegetable and dhal dishes eaten in the poorer areas of India.
It has small oval bitter tasting leaves and has a powerful curry flavour.
The small seeds resemble tiny irregular beige stones and are very hard to grind.
Fenugreek is fried or roasted before use to reduce the pungency.
The leaves in India are called Methi, widely used in Indian cooking combined with
vegetables such as spinach and potato.
Fenugreek seeds are used in spiced fish dishes and vegetable curries.

FIVE SPICE
Five spice is a mixture of equal quantities of Szechwan pepper, cinnamon or cassia,
cloves, fennel seeds and star anise.
Use in chicken, red-cooked meat and pork dishes with Soy sauce.
Grind all ingredients to a fine powder.
The aroma of this spice always seems to dominate the Chinese supermarket.

GALANGAL
Galangal is sometimes known as Siamese ginger and is used in all the cuisines of South
East Asia, particularly in seafood and chicken dishes.
It is frequently pounded with onion, garlic, chillies and ginger to make a spice paste.
Slices are added to Thai soups with shreds of lemon grass and lime leaves.

GARAM MASALA
Garam masala is a blend of spices, which can be used as a dry mixture or as a paste.
The flavours can be mild and fragrant or more spiced.
This depends largely on the cook and the style in which the masala is prepared.

GARLIC
Garlic is highly valued for its medicinal and culinary properties.
It is an essential ingredient in a variety of dishes around the world.
Along with ginger, onion and chilli, it forms a combination of flavours that is familiar in
Asian and Oriental dishes.
Garlic is widely used in both Eastern and Western dishes in curries, casseroles and
sauces.
It flavours fish, meat, poultry and vegetarian dishes.

GHEE
Ghee is traditionally made from home-made butter.
It is available in two forms: pure ghee made from butter, and vegetable ghee.
Very pure ghee seldom solidifies.

GINGER - DRIED, PASTE AND GROUND

Ginger is commonly used in Indian and Chinese cooking.
You can use it whole or grind it or use as a paste.

Pastes can also be found in supermarkets, sold in jars.

You can make it by pureeing fresh ginger in a blender. The paste will keep for about 2
months refrigerated. Mix a little oil with the puree to keep it fresh and make it last longer.

HORSE RADISH - DRIED - FRESH

Horseradish is a potent gastric stimulant and is the perfect accompaniment for rich or
fatty foods.
It is richer in Vitamin C than lemons or oranges.
To prepare fresh horseradish, peel only the required amount and grate, or shred in a food
processor.
It is used as an accompaniment to beef, steaks, venison and strong fish.

JAGGERY
Jaggery is an unrefined sugar made in rural areas of India by boiling down sugar cane
juice.
It is used in sweet and savoury dishes and to make desserts.
Jaggery is also sold in blocks and has a delicious fudge flavour.
It is available in most Indian shops.
It can sometimes be substituted by demerara sugar, although the flavour cannot be
compared.

JUNIPER BERRY
Juniper is used in the production of gin, liqueurs, bitters and Swedish beer.
It can be used as a seasoning for game birds, venison, duck, rabbit, pork, ham and lamb.
Juniper is said to restore youthful vigour to the ageing.

KABULI CHANNA
These are large white chickpeas cultivated in the North of India, mainly Punjab.
In many parts of India they are known as Bengal Gram.

KAFFIR LIME LEAVES

Used mainly in Thai and Indonesian dishes.
Kaffir Lime leaves are finely shredded and added to soups and curries.
They are also used to add flavour to fish and chicken dishes.

LEMON GRASS
Lemon Grass, also known as Citronella, features in many dishes, including soups,
marinades, stir fries, curries, salads and pickles.
Ground dried Lemon Grass can be used in place of fresh.
In South America, refreshing tea is made by infusing the leaves in water.

LIQUORICE
Liquorice is used in the making of Guinness and to flavour the Italian liqueur sambuco,
as well as other beers and soft drinks

MACE
Mace is sold either as whole blades or as the ground spice.
It is used in savoury dishes.
Mace is well established in classical cooking.
It is also used to flavour milk based sauces like bchamel, and widely used in processed
meats, such as sausages and charcuterie.
Pickles and chutney can be seasoned with mace.

MAHLEBI
Mahlebi is usually used in the Middle East and Turkey.
The ground spice is used in breads, biscuits and pastries.
The bouquet is distinctly nutty, with hints of almond and cherry.
The taste is slightly bitter, but not unpleasant.

MANGO POWDER
Mango powder is used mainly in vegetarian dishes and it is usually added towards to the
end of the cooking process so that its sharp, yet slightly sweet-sour flavour, is still
detectable when the food is served.
In the Indian subcontinent, mango powder keeps better than fresh tamarind or lemons due
to the high temperatures there.
Mango powder is added to soups, curries, marinades and chutneys.

MOONG DAL
Another well known lentil, Moong dal is well known for its use in religious ceremonies.
Moong kheer is normally served on happy occasions.
It is normally eaten prepared thick and is seldom pureed.
You can make a delicious snack by first soaking and then roasting in a wok or khdhai
with minimul oil known as mogar.

MUSTARD
Mustard is a crucial ingredient in cooking.
The various kinds of whole seeds, powdered ground seeds, prepared pastes and oil are
well used.
The white seeds are used in pickling, and the brown seeds are used in curry powders and
in spiced ghee.

Seeds can be cooked in hot oil until they pop and turn grey and can be
stirred into a variety of vegetable dishes or dhal.
Mustard is used in salad dressings and mayonnaise, and is also added to cheese sauce.
A few spoonfuls of mustard powder in a bath are believed to relieve and soothe muscular
aches and pains.

MUSTARD OIL
Mustard oil is used in making pickles.
Heat some oil, and add a couple of red chillies.
When cool, discard the chillies and use the oil as desired.

MUSTARD SEED
Black mustard seed is most commonly used in India, although most other varieties of
seeds are grown in India as well.

NIGELLA SEED
Nigella is also known as black caraway, black cumin, or wild onion seed, and is one of
the five spices in Bengali five spices.
It is widely used in Indian cooking, in dhal and vegetable dishes, pickles and chutneys.
The seeds are often scattered on naan bread, where they give a peppery flavour.
It is widely used on bread baked in the Middle East.

NUTMEG
Nutmeg is a traditional flavouring for cakes, gingerbreads, biscuits, fruit and milk
puddings.
Mulled alcoholic drinks are enhanced with the addition of little nutmeg.
Nutmeg can be used in risotto, tomato sauce or fish sauces, chicken pies, lamb chops and
mashed potatoes.

It can also enhance the flavour of hot milk drinks.

PAPAYA SEED - CRUSHED OR FRESH

The plant sap, which is tapped from the trees like rubber, is rich in the enzyme papain,
which is an efficient meat tenderiser of commercial value.
Both fruit and seeds contain papain.
Crushed papaya seeds are also known as pawpaw.
Pawpaw can be added to minced meat for koftas or used to marinade meat.
The meat when cooked will be tender, with a peppery flavour.

PAPRIKA
Paprika or Hungarian pepper, rose paprika, pimento pepper, sweet paprika are fine
powders made of mild varieties of pepper.
Paprika is mild to pungent and sweet, with a hint of bitterness.
Hungarians have adopted this as their national spice, using it in their favourite dishes
such as goulashes, stews and chicken dishes.
Paprika is also widely used in Spanish and Portuguese dishes.

PEPPER - GROUND, BLACK, WHITE, CAYENNE,

COARSE, PINK
Pepper is one of the most resourceful spices, used in almost all savoury dishes.
Black and White are the varieties most commonly used in spices world-wide.
Black pepper is used in fruitcakes and gingerbread.
It can also be served as a light seasoning for fresh fruits

SZECHUAN PEPPER
This pepper is mostly used in Chinese cookery, especially with chicken and duck.
Szechuan pepper is one of the spices in Chinese five-spice powder, and is used in
Japanese seven flavour seasoning mix.

POMEGRANATE SEED
Crushed pomegranate seeds are sprinkled on the popular Middle Eastern dip, humus, and
are also used in fruit salads from the region.
Pomegranate seeds in Indian cooking are often used as a souring agent.

POPPY SEED
The creamy coloured poppy seeds are more common in India, where they are ground and
used as a thickening agent in curries and sauces.
They are also used in certain Indian breads.
The dark seeds are popular as a crunchy topping for Western breads and biscuits, savoury
and sweet.
The seeds are used as a baking ingredient in German and Eastern European breads, cakes,
biscuits and pastries.
Dry-fried seeds can be used in salads and salad dressings, e.g. in potato, tomato, egg or
pasta salads or coleslaw.

SAFFRON - STRANDS AND POWDER

Saffron is added to special dishes in many cuisines, for its distinctive flavour and striking
colour.
Pilaus from India and rice dishes from the Mediterranean - like Spanish paella and Italian
risotto Milanese - are all flavoured with saffron.

This spice is also used in sweet and milk recipes: milky rice, vermicelli
puddings and sweet custard like desserts from India, for example.

SALT
Salt is used universally as a seasoning ingredient to give both savoury and sweet cuisines
an edible taste.
Salt is also widely used in preserving meat, fish and vegetables.

SESAME - SEED, OIL, DRIED

Sesame oil is used in margarines and as a cooking medium and flavouring ingredient.
The seeds are ground to a paste and used in a Middle Eastern dip called humus.
Sesame oil is also used in Chinese food as a flavouring.
The seeds are sprinkled on sesame prawn toasts before they are deep fried, and are also
sprinkled over Chinese toffee apples.
Both oil and seeds are used in Singaporean, Malaysian, Indonesian and Japanese cuisine.
In Greek and Turkish cuisine, seeds are scattered on bread and biscuits.
In Greek and Turkish cuisine, seeds are scattered on bread and biscuits.

STAR ANISE - GROUND & POWDER

Star anise is one of the most important spices in Chinese cooking.
It is the dominant flavour in Chinese five spice powder.
It is also used as a flavouring in alcoholic drinks such as pastis and anisette, and in
confectionery.

SUMAC

Sumac is generally used in Lebanese, Syrian, Turkish and Iranian cuisines.

The berries can be used whole or they can be ground or cracked, then soaked for about
15-20 minutes in warm water and squeezed to release the juice.
Ground sumac is applied to fish, chicken, and meats before cooking to give some flavour.
The juice can be used in marinades and salad dressings.

TAMARIND
Tamarind can be found in oriental stores in slices, as a block or as a concentrate.
Tamarind is a standard ingredient throughout the Indian Sub Continent and Southeast
Asia.
It is used in curries, chutneys, lentils beans and soups.
Tamarind has a particular sour taste and is substituted in the Western countries by lime
juice.
Tamarind is also an ingredient in Worcestershire sauce.

TURMERIC
Turmeric is used as an ingredient in curries,
contributing flavour as well as the yellow colour.
It is also used in chutneys and pickles, Indian rice,
vegetable and dhal dishes.
It is also used in North African dishes to spice lamb and vegetables.

VANILLA - PODS, SUGAR, ESSENCE

Vanilla is added to cakes, biscuits, desserts, and puddings.
It has a very traditional and fine flavour which is highly fragrant, exotic and has a
memorable aroma.
It is used to flavour confectionery and has a special affinity for chocolate.

PALM VINEGAR
Palm vinegar is a juice from the Palm Tree.
The tree has a jugular vein, which is tapped so that a milky fluid is released into pots tied
beneath.
The liquid is collected overnight and then drunk early in the morning.
After midday it begins to ferment vigorously and becomes undrinkable.
It is then used for making bread, and the remainder is matured into vinegar.
A spirit is distilled from the must and is known as feni in Goa and arrak in southern India.
The British adopted the word Toddy when they give the patient whisky and hot water.

VINEGAR - MALT and WHITE

Vinegar is an essential item in every kitchen.
Flavoured vinegars add another dimension in the preparation of dressings, mayonnaise,
marinades, sauces and preserves.
Use white or red wine vinegar, sherry or cider vinegar as a medium for a huge range of
spice flavours.
Malt vinegar is best left as a condiment or for pickling and preserving.
Flavoured vinegar can be made in two ways: where strong flavours are used and or
required, for example with garlic, the vinegar is heated to extract the maximum flavour.

ZEDOARY
Zedoary, sometimes known as wild turmeric, is bright yellow in colour.
It is supposed to be used for medicinal purpose.
You can peel and chop the root with turmeric and ginger to make a spice paste for lamb
and chicken curries.

achiote seed
[ah-chee-OH-tay]

Achiote is the musky-flavoured seed of the annatto tree. It is used for both colouring and
flavouring food, usually as a base of seasoning pastes for meat and fish dishes. Buy
whole seeds when theyre a rusty red color; brown seeds are old and flavourless. Achiote
seed is also called annatto which, in its paste and powder form, is used as a colouing
agent for margarine and cheese.
ajowan; ajwain
[AHJ-uh-wahn]
Ajowan tastes similar to thyme, but stronger and less subtle.A native of southern India,
it's light brown to purple-red seeds resemble celery seeds in size and shape. Ajowan is
most commonly added to chutneys, curried dishes, breads and legumes. Coming from the
same botanical family as cumin and parsley, it is also known as carom and bishops weed.
Aleppo pepper
[ah-LEHP-oh]
These moderately hot red chilies from Turkey and Northern Syria are sun-dried, seeded
and crushed. Also known as Halaby pepper, it is the preferred capsicum for adding the
gentle edge of authentic Mediterranean flavour and fragrance.
allspice
Allspice is a member of the myrtle family, grown primarily in Jamaica. The berry is a sort
of reddish-greenish-brown, and is about the size of a pea and can be purchased whole or
ground. The spice is so named because it tastes like a combination of cinnamon, nutmeg
and cloves.
amchur
[AHM-choor]
Unripe mangoes are sun-dried and ground to a powder which is used to give a sour tang
to many East Indian dishes including meats, vegetables and curried dishes. It is also
called simply mango powder.
Anaheim chile
[AN-uh-hime]
Named after the California city, the generally mild Anaheim is one of the most commonly
available in the United States. It is usually medium green in color and has a long, narrow
shape. The red strain is also called the chile Colorado. Anaheim chiles can be purchased
fresh or canned and have a sweet taste with just a hint of bite. Anaheims are frequently
stuffed and commonly used in salsas.
ancho chile
[AHN-choh]
This broad, dried chile is 3 to 4 inches long and a deep reddish brown; it ranges in flavor
from mild to pungent. The rich, slightly fruit-flavored ancho is the sweetest of the dried
chiles. In its fresh, green state, the ancho is referred to as a poblano chile.

anise
[AN-ihss]
Anise leaves and seeds both have a distinctive, sweet licorice flavour. The greenish
brown, oval-shaped anise seed is generally used though, flavouring a variety of
confections as well as stews, vegetable dishes and drinks.
annatto
[uh-NAH-toh]
see achiote.
arroz
[ah-ROHS]
The Spanish word for rice.
asafetida; asafoetida
[ah-sah-FEH-teh-dah]
A flavouring obtained from a giant fennel-like plant that grows mainly in Iran and India.
Its used in many Indian dishes and can be found in powdered or lump form in Indian
markets. Asafetida has a fetid, garlicky smell and should be used in very small quantities.
avocado leaves
Avocado leaves can be used whole, though we recommend toasting them slightly in a
pan, then grind with a mortar and pestle to release their subtle fragrance of anise and
hazlenut. Use in moles, stews, and chicken or fish dishes.
bay leaves
The large dried leaves of the bay laurel tree are one of the oldest herbs used in cookery.
Bengal gram
Bengal gram is used whole in lentil curries. The flour (besan) is used to prepare bhajias
and may be used to flavour and thicken curries.
besan
Flour made from Bengal gram or channa dal, sometimes called gram flour. Indian cooks
use besan to make batter for vegetables or fish, or as a thickening agent for sauces.
black cumin
Black cumin (kali jeera) is a rare variety, smaller and sweeter than regular cumin.
Preferred in Northern India for meat dishes (kormas) and rice dishes (biryani). It is also
known as Imperial cumin referring to its popularity with visiting Moghul emperors.
black-eyed peas
These white kidney shaped beans with a black eye are available dried or canned.
bsteeya
[bs-TEE-yah]

A Moroccan dish of phyllo pastry filled with shredded chicken, ground almonds and
spices. The pie is baked until a crisp golden brown, then sprinkled with confectioners
sugar and cinnamon. Also spelled bastela, bastila and bisteeya.
baba ghanoush; baba gannoujh
[bah-bah gah-NOOSH]
A Middle Eastern puree of eggplant, garlic, olive oil, lemon juice and tahini. Its used as a
spread or dip for pita bread.
borage
Bright flowers and hairy leaves distinguish this European herb whose flavour is
reminiscent of cucumber. Both the flowers and leaves are used in salads, but the leaves
must be chopped finely so their hairy texture isnt offputting. The leaves are also used to
flavour teas and vegetables.
burnet
[BER-niht]
Native to Europe, burnet includes any of several herbs, the most common being salad
burnet. Its leaves are used in salads and with vegetables, having a fragrance similar to
cucumber.
cardamom
[KAR-duh-muhm]
A member of the ginger family, cardamom grows in many tropical areas including India,
Southeast Asia and South and Central America. Cardamom pods contains about 20 tiny
seeds. Cardamom has a pungent aroma and a warm, spicy-sweet flavor. Its widely used in
Scandinavian and East Indian and mid-Eastern cooking. This aromatic spice has a warm,
spicy-sweet flavour. Cardamom seeds may be removed from the pods and ground, or the
entire pod may be fried in ghee or oil for several minutes to release its oils. Usually
cardamom is added before a dishs other ingredients are browned. The pod is quite bitter
and should be discarded after frying..
cascabel chile
[KAS-kuh-behl]
A dried, plum-shaped, dark red coloured chile, about 1 in diameter. Cascabel means little
round bell or rattle in Spanish, a name alluding to the rattling sound this chile makes
when shaken. With its rich nutty flavour and medium heat, it is excellent in sauces, soups
and other cooked dishes. The cascabel chile is also known as chile bola .
cassia
From the dried bark of the cassia tree, it is similar to cinnamon, but with a more robust
flavour, appropriate for combining with the intensity of other Asian spices. Cassia is also
known as Chinese cinnamon.
cayenne chile
[KI-yehn]

An extremely hot bright red chile, 3 to 5 long and about 1/2 an inch in diameter.
Cayennes are generally sold dried as cayenne pepper and used in soups, sauces and stews.
cellophane noodles
[SEHL-uh-fayn]
These translucent threads are not really noodles in the traditional sense, but are made
from the starch of green mung beans. Sold dried, they must be briefly soaked in hot water
before using in most dishes, except when added to soups. They can also be deep-fried.
Other names for cellophane noodles include bean thread, Chinese vermicelli, glass
noodles and harusame .
chana dhal
This is a round split yellow lentil, similar in appearance to the smaller moong dhal and
the larger yellow split pea, which can be used as a substitute. It is used as a binding agent
in some dishes and is widely available from Indian stores.
chapati (ata) flour
This is a type of wholemeal (whole-wheat) flour available from Indian stores and is used
to make chapatis and other breads.
Charleston hot chile
A variety of cayenne, this fiery hot chile is 3 to 4 long, changing from yellow to orange to
crimson red as it ripens.
chervil
[CHER-vuhl]
A delicately-flavoured parsley, this aromatic herb has curly, dark green leaves with a hint
of anise flavour. It is one of the main ingredients in fines herbes.Chervil is also called
cicily and sweet cicily .
chilaca chile
[chih-LAH-kuh]
A mild to medium-hot chile that, when dried, is known as the pasilla. The narrow chilaca
can measure up to 9 inches long and often has a twisted shape. It turns from dark green to
dark brown when fully mature.
chile; chili pepper
There are over 200 varieties of chiles, varying in length from a 1/4-inch to 12 inches and
in shape from long and narrow to plump and round. Their heat quotient varies from
mildly warm to fiery hot. A chiles colour can be anywhere from green to yellow to red to
black. As a general rule, the larger the chile the milder it is. Small chiles are much hotter
because, proportionally, they contain more seeds and veins than larger specimens. Those
seeds and membranes contain most of the chiles capsaicin, the oil that gives chiles their
heat. Removing a chiles seeds and veins is the only way to reduce its heat.
chiles rellenos

[CHEE-lehs rreh-YEH-nohs]
This Mexican specialty literally translates as stuffed peppers, consisting of cheese-stuffed
mild green chilies, covered with batter and fried until the outside is crisp and the cheese
inside is melted.
cloves
Cloves are the dried, unopened flower buds of a type of evergreen found only in the
Moluccas, the spice islands of Indonesia. The dark brown spice is named for its nail
shape clavus being the latin word for nail. The cloves pungent flavour goes well with
baked ham, mulled wines etc.
chipotle chile
[chi-POHT-lay]
This hot chile is a dried, smoked jalapeo. The brown chipotle has a wrinkled, dark brown
skin and a smoky, sweet, almost chocolate flavour. The chipotle morita is slightly hotter
and smaller. Use sparingly to add heat and an exquisite smoky flavour to a soup, salsa or
sauce. Chipotles come dried, pickled and canned in adobo sauce.
coriander
[KOR-ee-an-dur]
A native to the Mediterranean and the Orient, coriander is known for both its seeds and
for its leaves. The small round beige seeds are fragrant with a unique flavour. Whole
coriander seeds are used in pickling and for mulled drinks. Ground, it is used in curries,
baked goods, soups and in many spice blends. Fresh coriander leaves, commonly called
cilantro or Chinese parsley, have a distinctive flavour that lends itself well to the highly
seasoned cuisines of India, the Caribbean, Mexico, and the Orient
cumin
[KOO-hihn]
These aromatic, nutty flavoured seeds is one of the most frequently used spices in Middle
Eastern, Indian, Asian, Mediterranean and Mexican cuisines. It is used whole or ground
to make a powder. It is recommended that cumin be fried or roasted before using to
release its full flavour.
curry
The word curry is said to derive from the Tamil word keri meaning bazaar. Others claim
it is from the southern Indian word kari, meaning sauce. Curries exist throughout Asia in
many different dishes. Thailand, China, India, Japan, Singapore etc. all prepare curries,
each is different, but all are pungent and spicy, although the level of heat (from peppers)
varies.
curry leaf
This fragrant herb looks like a small shiny bay leaf, with a strong fragrance. Choose fresh
bright green leaves when possible, or frozen leaves. Dried leaves have little of the
flavour.

daikon
[DI-kuhn]
A large Asian radish with a sweet fresh flavour and crisp white flesh. The skin can be
creamy white or black, ranging in size from 6 to 15long with a 2 to 3 diameter. Daikon is
used raw in salads or cooked in a stir-fry.
epazote
[eh-pah-ZOH-teh]
Epazote is a pungent herb with pointed serrated leaves, a native of tropical America.
Epazote is essential for making Mexican bean dishes, with a unique flavour best
described as aromatic and pungent, slightly citrus and bitter. Epazote is a perfect addition
to bean dishes because it is carminative, which means it reduces gas. Also known as
Mexican tea and wormseed.
Fenugreek - fresh leaves
[FEHN-yoo-greek]
Sold in bunches, fenugreek has very small leaves and is used in salads or to flavour meat
and vegetarian dishes. Discard the bitter stalks. Native to Asia and southern Europe.
fenugreek seeds
[FEHN-yoo-greek]
When roasted, fenugreek seed tastes vaguely like maple syrup. Its pleasant bitter flavour
lends itself to curry blends, chutneys and rich vegetarian stews.
fennel
[FEHN-uhl]
There are two main types of this aromatic plant, both with pale green, celery-like stems
and bright green, feathery foliage. Florence fennel, also called finocchio, is cultivated
throughout the Mediterranean and in the U.S. It has a broad, bulbous base thats treated
like a vegetable. Both the base and stems can be eaten raw in salads or cooked in a
variety of methods such as braising, sauteing or in soups. The greens can be used as a
garnish or snipped like dill and used for a last-minute flavor enhancer. When cooked, its
anise-like flavour becomes lighter than in its raw state. Common fennel is the variety
from which the greenish-brown fennel seeds come. The seeds are available whole and
ground and are used in both sweet and savory foods and drinks.
fines herbes
A mixture of very finely chopped herbs. The classic combination is chervil, chives,
parsley and tarragon though marjoram, savory, burnet or watercress may be included as
part of the blend. Because they quickly lose their flavor, fines herbes should be added to a
cooked mixture shortly before serving. Unlike Bouquet Garni they are not removed from
the dish before serving. Its primary use is in egg dishes, but it is also good with lighterflavoured fish. In dishes where you add parsley for color, this is a nice variation you will
get the same brightness with a little different flavour. Since the flavor is very light, like
parsley, this blend wont overwhelm any dish.

five-spice powder
Also known as Chinese five-spice, this powerful blend of spices includes cinnamon,
cloves, fennel, szechwan peppers and ginger. Try adding a teaspoon or two with a half
cup of liquid (water, wine or broth) to flavour a stir-fry. Its also an interesting addition to
fruit desserts.
Fresno chile
[FREHS-noh]
Short and cone-shaped, the Fresno ranges in color from light green to bright red when
fully mature. Because of its heat, the Fresno is best used in small amounts as a seasoning.
galangal; galangale
[guh-LANG-guhl]
Galangal is a rhizome that has the peppery hotness of ginger but not the sweetness. Use it
to flavour Indonesian sambals or in fish dishes with coconut milk. Also known as laos
(Indonesian) and kha (Thailand). Greater galangal is most widely available with a creamy
colour, while Lesser galangal has an oranger flesh and a hotter flavour.
garam masala
A blend of several strongly aromatic spices designed to add flavour and fragrance to
many Indian dishes. It also often used as a garnish. The literal Hindi translation of garam
masala is hot spices.
ginger; gingerroot
The gnarled root comes from Jamaica, India, Africa and China. Its flavour is peppery and
slightly sweet, while the aroma is pungent and spicy. Fresh gingerroot is used in a variety
of forms in Asian cuisine; grated, ground and slivered. Europeans and most Americans
are more likely to use the dried ground form of ginger, usually in baked goods. The
flavour of dried ground ginger is very different from that of its fresh form and is not an
appropriate substitute for dishes specifying fresh ginger.
golden needles
The delicate dried golden buds of the tiger lily have a pungent-sweet flavour for use as a
vegetable and garnish for a variety of stir-fried dishes.
goma
[GOH-mah]
Japanese for sesame seed. Shiro goma is unhulled white sesame seed, muki goma is
hulled white seed and kuro goma is black sesame seed. Goma abura is sesame seed oil.
All four products are available in Asian markets.
grains of paradise
[GOH-mah]
Although they are related to cardamom, the flavour of this spice is very peppery and is
also known as Guinea Pepper or Melegueta Pepper. Used primarily in West African
cooking and ras el hanout.

guajillo chile
[gwah-HEE-yoh]
The skin of this dried CHILE is shiny-smooth and a deep, burnished red. The chile is
very tough and must be soaked longer than most dried chiles. The flavorful guajillo is
pointed, long and narrow (about 4 inches by 1 inch). Because it can be quite hot, the
guajillo is also sometimes called the travieso (mischievous) chile in reference to its notso-playful sting. Its used in both sauces and cooked dishes.
gero chile
[GWEH-roh]
The generic term for yellow chiles such as banana chile or Santa Fe grande.
habanero chile
[ah-bah-NEH-roh]
An extremely hot chile, it is native to the Caribbean, the Yucatan and the north coast of
South America. Small and lantern-shaped, the habanero ranges from light green to bright
orange when ripe . Its generally used for sauces in both its fresh and dried form.
harissa sauce
[hah-RISS-ah]
A hot Tunisian chili sauce of dried red chilies, garlic, caraway, coriander, cumin, mint and
oil. Also found in Algeria and Morocco, it is used in cooking, particularly in the vegetable
or meat tagines, though more frequently as a table condiment, rather like Indonesian
sambals.
Hungarian wax chile
A large yellow chile (4 to 6 long) that ranges in flavor from mild to medium-hot.
Hungarian wax chiles, which have a distinctly waxy flavor, are also called banana chiles .
jalapeo chile
[hah-lah-PEH-nyoh]
Named after Jalapa, the capital of Veracruz, Mexico, these smooth, dark green (scarlet red
when ripe) chiles range from mildly hot to very hot. They have a rounded tip and are
about 2 long . jJalapeos are quite popular because theyre so easily seeded (the seeds and
veins are extremely hot). In their dried form, jalapeos are known as chipotles.
Jamaican hot chile
Extremely hot, this bright red chile is 1 to 2 in diameter and has a distorted, irregular
shape.
juniper berries
Juniper berries were first used by Indians in the Pacific Northwest, who crushed the
berries and cooked them with wild buffalo. They have a rather tart flavor which cuts back
some of the powerful wild gaminess of venison. The distilled oil of these berries is what
flavours gin. Juniper berries are a necessity for marinades for wild boar, venison, and

pork dishes; and are often used in stuffing for all types of fowl. They might be thrown in
a stew, whether beef or rabbit; and of course you cannot make an authentic sauerbraten
without the addition of juniper berries.
kaffir lime leaves
Unlike ordinary citrus leaves, kaffir lime leaves have a pronounced flavour and fragrance
that combines well with rich coconut milk and hot chili spices in Thai dishes. Very good
with fish.
kebsa spice
The traditional Saudi Arabian and Gulf spice blend consisting of cardamom, cinnamon,
cumin, cloves, nutmeg, coriander, loomi, red and black pepper.
lemon grass
Essential to Thai cooking, this aromatic grass has a small bulbous root with a light
lemonlike flavour and aroma that mixes well with strong Asian spices. It can be used
fresh by chopping or bruising its scalion-like base, or use it dried. Lemon grass is also
known as citronella and sereh.
lentil
[LEHN-tuhl]
A staple in India and much of the Middle East, this small oval pulse comes in three main
varieties: The most common is the European lentil, sold with the seed coat on, with a
gray-brown exterior and cream coloured interior. The Egyptian or red lentil is smaller and
rounder, an orange-red colour without the seed coat. Also there is the yellow lentil. All
lentils are used after having been dried once ripened.
loomi
[LOOM-ee]
In Iraq and Oman, ripe limes are boiled in salt water and sun-dried until their interior
turns dark. The resulting spice, called loomi, is often used to impart a distinct citrus odour
and a sour tang to legumes and meat dishes. In Iran powdered loomi is also used to
flavour basmati rice. Also called leimoon Basra, leimoon aswad and leimoon omani.
Dried limes can be used in powdered form or whole (usually pierced).
mace and nutmeg
Both are found on the same plant. The nutmeg is the inner kernel of the fruit. When ripe,
the fruit splits open to reveal bright red arils which lie around the shell of the nutmeg and once dried are known as mace blades. The flavor of both spices is very similar warm, sweet and aromatic, although nutmeg is more delicate than mace. Both spices are
also sold ground. Use with vegetables; sprinkled over egg dishes, milk puddings and
custards; eggnogs and mulled drinks; or use as a flavoring in desserts.
Mexican oregano
Mexican oregano has a considerably stronger flavour (with more anise flavour) than its
European cousin. It is very aromatic and sweet smelling, combining well with chiles,

cilantro and epazote.

molcajete and tejolote
[mohl-kah-HEH-teh] [teh-hoh-LOH-teh]
A molcajete is a Mexican mortar made of black basalt, for grinding chilies and sauces.
The tejolote is the pestle.
mulato chile
[moo-LAH-toh]
This long dark brown chile is a type of dried poblano. It has a light fruity and smoky
flavour. The mulato is essential for making MOLE.
mung bean
Widely used in both China and India, mung bean is most commonly used to grow bean
sprouts. A small dried bean with yellow flesh and a skin that is normally green but
sometimes yellow or black. Dried mung beans are ground into flour, which is used to
make noodles in China and a variety of dishes in India.
nigella seeds
[ni-JELL-ah]
These tiny black seeds have a nutty, slightly bitter, peppery flavour. They are used in
India and the Middle East as a seasoning for vegetables (eggplant, pumpkin) and breads.
It should be fried or dry roasted before use to enhance its flavour. Also called black onion
seeds or kalongi.
orange-blossom water
Sold bottled, the essence distilled from orange-blossom petals and used principally to
perfume desserts.
panch phoron; panch phora
Panch phoron is a Bengal classic mixture of five spices; cumin, black cumin, mustard,
fenugreek and fennel seeds. It is rarely ground, though should either be toasted or fried in
oil before using in vegetable dishes and chutneys.
pasilla chile
[pah-SEE-yah]
In its fresh form this chile is called a chilaca. Its generally about 7 long and 1 in diameter.
The rich-flavored, medium-hot pasilla is a blackish-brown color, which is why its also
called chile negro. Its particularly good for use in sauces.
pepitas
[puh-PEE-tahs]
Pumpkin seeds are a popular ingredient in Mexican cooking. With their white hull
removed, they are a medium-dark green and have a deliciously delicate flavor, which is
even better when the seeds are roasted and salted. Pepitas are sold salted, roasted and raw,
and with or without hulls.

peppercorn
Pepper is a berry that grows in grapelike clusters on a climbing vine (Piper nigrum)
native to India and Indonesia. The berry is processed to produce three basic types of
peppercorn black, white and green. Black peppercorns are picked when the berry is not
quite ripe, then dried until it shrivels and the skin turns to black. Its the strongest and
hottest flavoured of the three. Among the best black peppers are the Tellicherry and the
Lampong. The white peppercorn has been allowed to ripen, after which the skin is
removed and the berry is dried, resulting in a smaller, light-tan berry with a milder
flavour. White pepper is usually used in light-coloured sauces or foods where black
pepper would stand out. The green peppercorn is the soft, underripe berry thats usually
preserved in brine. It has a fresh flavour thats less pungent than the black or white.
pepperoncini
[pep-per-awn-CHEE-nee]
Also called Tuscan peppers , these thin, 2 to 3 chiles have a bright red, wrinkled skin.
They have a slightly sweet flavor that can range from medium to medium-hot.
pequn chile
Tiny (about 1/2-inch-long), oval, dried chiles are a beautiful red-orange color. Their
flavor is slightly sweet and smoky and their heat quotient fiery. The pequn is also called
chile pequeo . Its wild form is known as tepn or chiltepn .
pimiento; pimento
[pih-MYEHN-toh, pih-MEN-toh]
A large, red, heart-shaped sweet that measures 3 to 4 inches long. Pimiento is the Spanish
word for pepper. It is sweet though more aromatic than that of the red bell pepper.
Canned and bottled pimientos (halves, strips or pieces) and are the familiar red stuffing
found in green olives. Much of the pimiento crop is used for paprika. Pimento is the name
of the tree from which allspice comes.
poblano chile
[poh-BLAH-noh]
This dark green CHILE has a mild rich flavour. It is about 4 to 5 inches long, tapering
from top to bottom in a triangular shape. Poblanos are found in central Mexico, though
they are now also grown in the U.S. Southwest. In their dried state theyre known as
ancho or mulato chiles.
ras el hanout
[raz-el-HAHN-ut]
The exotic Moroccan spice blend that translates as head of the shop, indicating this is the
spice merchants best. The mixture consists of at least 12 ingredients, but often it has as
much as 50! Spices in the mix may include: cumin, ginger, black pepper, cinnamon,
cayenne, allspice and cloves, to the rarer monks pepper, xylopia pods, grains of paradise
and rose petals. Depending on the occasion, the mixture may include hashish or
aphrodisiacs like the Spanish fly beetle.

ristra
[REES-tra]
A Spanish term referring to a handstrung rope of foods, usually chiles or heads of garlic.
rose water
Sold bottled, the essence distilled from rose petals and used principally to perfume
desserts.
saffron
[SAF-ruhn}
The yellow-orange stigmas from the crocus sativus, a small purple crocus, is considered
the worlds most expensive spice. Each flower has only three stigmas which must be
hand-picked and dried. It takes 14,000 stigmas for a single ounce of saffron. Saffron is
grown in a number of regions, though the Spanish saffron Mancha First Quality is
considered the cream of the crop. Always buy saffron whole because most ground
product has been cut with something like turmeric. There is no good reason to grind it
before you use it (let it soak in a few tablespoons of warm water for 10 minutes or more.)
Santa Fe Grande chile
These small, tapered, conical peppers are yellow, orange or red, depending on maturity.
Santa Fe Grandes have a slightly sweet taste and are medium-hot to hot in spiciness
sansho
[SAHN-show]
A mildly hot Japanese seasoning made from the dried and powdered berries of the prickly
ash tree. Its from the same berry that the Chinese call szechwan pepper..
sat; satay
[sah-TAY]
An Indonesian favorite consisting of small marinated cubes of meat threaded on skewers
and grilled or broiled. Sat is usually served with a spicy peanut sauce.
Scotch bonnet chile
This small (1 to 1 1/2 inches in diameter), irregularly shaped chile ranges in color from
yellow to orange to red. The Scotch bonnet is one of the hottest of the chiles and is
closely related to the equally fiery habenero.
Scoville units
Chile hotness is rated in Scoville units. Scoville Units are the measurement of capsaicin
level (the oil that makes chilies hot).The hottest pepper on record is the habaero/Scotch
bonnet which some claim are the same pepper and others claim are slightly different
varieties. Habaeros are rated at 100,000 to 350,000 Scoville units. By contrast, the lowly
Serrano comes in at about 5,000 to 15,000 Scoville units.
serrano chile

[seh-RRAH-noh]
A small (about 1 1/2 inches long), slightly pointed chile that has a very hot, savory flavor.
As it matures, its green skin turns bright red, then yellow. Serranos can be used fresh or
cooked in various dishes such as guacamole and salsa. The dried serrano chile is called
chile seco, and is generally used in sauces.
spearmint
One of the oldest of culinary herbs, spear-mint is used in a variety of Mediterranean
dishes. It is the variety used in mint tea.
star anise
This dried, star-shaped fruit grows on small evergreen trees in China and Vietnam. A dark
brown pod that contains a pea-sized seed in each of its eight segments. Its smokey,
licorice flavour makes it a distinctive ingredient in Chinese braised dishes and Malaysian
curries. Or, use it as a garnish.
sumac; sumaq
[SOO-mak]
This tart red-purple spice is ground from the berries of the Middle Eastern sumac shrub.
Sumac is very popular in Turkey and Iran, where it is sprinkled liberally over rice. It is
often mixed with freshly cut onions and eaten as an appetizer.
Szechwan pepper; Szechwan
[SEHCH-wahn]
Though not related to the peppercorn family, Szechwan berries resemble black
peppercorns. From the Szechwan province of China, this mildly hot spice comes from the
prickly ash tree. Szechwan pepper has a distinctive flavor and fragrance, slightly
reminiscent of camphor. Szechwan pepper is also known as fagara, sansho and Sichuan
pepper. Dry roast before using.
tahini
[tah-HEE-nee]
Tahini is a thick paste made of ground sesame seed Its used in Middle Eastern cooking to
flavouring base in various dishes such as hummus.
tamarind
[TAM-uh-rihnd]
The pulp of tamarind pods, which grow as the fruit of large trees native to Asia, India and
north Africa. The pulp is dried and frequently concentrated. It is used to add a fruity
sourness to many East Indian and Middle Eastern dishes. Tamarind pulp, which keeps
indefinitely on the shelf, should be soaked in warm water for about 5 minutes, then
squeezed through a sieve. In the west, tamarind is used as a key ingredient in
Worcestershire sauce.
tandoori
[tahn -DOR-ee]

Tandoori spices are made into a paste which is rubbed directly onto the surface of meats
and the powder is often used as a marinade. It gives foods the traditional red-orange
colour of Indian tandoor cooking. The traditional rounded-top tandoor oven is made of
brick and clay. Its used to bake foods over direct heat. Naan bread is baked by slapping
the dough directly onto the ovens clay walls. Tandoori meats are usually cooked on
skewers.
Thai chile
[TI]
The Thai chile ranges in color from green to red when fully ripe. Only about 1 to 1 1/2
inches long and 1/4 inch in diameter, this small, thin-fleshed chile is fiery hot and is a
popular addition in many Southeast Asian dishes..
tajeen
[TAHJ-een]
A braised or stewed meat dish from North Africa. Also, the traditional clay pot with its
cone-shaped cover in which the tajeen is simmered.
tofu
[TOH-foo]
Popular throughout the Orient, tofu, or soybean curd is made from curdled soy milk. The
curds are drained and pressed similar to the way cheese is made. The firmness of the tofu
cake depends on how much whey has been pressed out. Tofus texture is smooth and
creamy, yet firm enough to slice. It has very little flavour of its own, but takes on the
flavour of the food with which its cooked.
togarashi
[toh-gah-RAH-shee]
A small, hot, red Japanese chile available fresh and dried. Also known as ichimi.
turmeric
Turmeric, or haldi, is a pungent underground root. Ground turmeric is used to flavour and
colour curries: its brilliant yellow colour gives an appetizing look to a dish. Dont over do
it with turmeric, a quarter teaspoon is often enough to flavour an entire dish.
zatar; zahtar; zaatar
[ZAH-tar]
In Jordan, a spice mixture called zatar is a popular condiment and used to season fried
and barbecued meats. It combines the nutty taste of sesame with sumac and dried thyme.
Similar mixtures are reported from Syria and Israel. Zatar is often mixed with olive oil
and spread on pita bread.