Pomegranate powder is the dried seeds of the pomegranate fruit that have been ground into powder form. Popular in Indian cooking it provides a delicate sweet & sour flavour. The powder …
Indian spices
The Spice Box
Nigella Seeds – Kalonji
In the Punjab, Nigella seeds are used for flavouring Dal, stir-fried vegetables, (Sabji) and even snacks and savouries such as samosas. Tempering the seeds alongside …
Cinnamon – Dalchini
Cinnamon is a very versatile spice usually used whole during the tempering of a dish. It has a warm and sweet flavour and is used …
Cumin seeds and Cumin powder – Jeera and Jeera Powder
Cumin is one of the most commonly used spices in the Spice Box and especially in Punjabi cooking. It also plays a big part in …
Carom Seeds – Ajwain
In Indian cuisine, carom seeds are used to flavour vegetarian dishes primarily legumes and bread dishes. The complexity of the flavour of carom seeds makes it an interesting spice to add to curries as it …
Coriander Seeds – Dhaniye de Bhij
Coriander seeds have a great citrusy aroma and flavour. It is one of the fresher spices – and has quite a pungent flavour. They are …
Black Cardamom – Kali Elaichi
Black Cardamom has a very woody, and intense aroma and used in Masala Cha in many Punjabi homes. It has a very strong taste compared to …
Turmeric – Haldi
Turmeric (pronounced ‘TuRRmeric’ and not Tumeric is a beautiful saffron coloured spice derived from the Turmeric plant which is from the ginger family. The plant is …
Hing – Asafoetida
Asafoetida has a very pungent odour but in cooked dishes it delivers a smooth flavour that is similar to onion. The odour dissipates during the cooking process. …
Dried Fenugreek Leaves – Methi or Kasuri Methi
The dried version is called Kasuri Methi. The word Kasuri refers to Kasur which is now in Pakistan and produces the most flavourful variety. Methi is …