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 Garam Masala and I use it in many other dishes like Masala Beans (Recipe available soon in my Quick fix section) which is my own version of Baked Beans with a hint of Punjabi spice. Cumin powder is the ground form of the whole seed and is more subtle in flavour. I make my own version of it by first roasting the seeds in a dry pan on a low heat and then grinding it once it has cooled either in a pestle and mortar or in a grinder. This gives it a slightly more intense flavour than the one you can buy in packets from food-stores. You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube
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 gives the dish a unique taste. Ajwain has a distinctive taste, it holds its own when added with other spices. I add them to Masala Cha to aid digestion, and also to paratha’s, samosa’s and many other recipes. Ajwain Pani (ajwain water) which is water boiled with Ajwain and a little sugar and allowed to cool can be really good for settling an upset stomach. You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube
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 used crushed in samosa’s and paratha’s and work beautifully with potatoes as well as during the cooking process of many dishes. They are also a key element of garam masala. You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube
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 the sweet taste of the Green Cardamom. I also use it when cooking red meat as the intense flavour works really well with a Lamb or Mince dish. It is also a key element of the garam masala – remove the seeds from the pods before roasting them – the flavour will intensify further. The seeds are best stored in their pods. You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube
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 very similar in looks to fresh ginger too. This spice has many benefits including anti-inflammatory properties which is one of the reasons we use it in Indian cooking – it aids the body in digesting the numerous spices and ingredients that go into a dish. Haldi Dudh (Milk with Turmeric) is also a great drink which people drink for its healing properties – and a good pick me up on days when you are feeling a little under the weather. You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube
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. It is usually added at the beginning of a Tadka allow it to sizzle in the ghee/oil before adding other ingredients. It is known for its digestive properties, and used a lot in Dals, lentil and pulse based dishes, or other dishes that may build-up gas in the stomach. You will find it show up in many of my recipes too. It is a personal choice to use it, as the the odour puts people off from using it. You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube
Fennel Seeds – Saunf
The seeds have a sweet liquorice flavour and they are used for cooking in various dishes. They can be added as whole seeds or crushed in a powdered form. I use them in Masala Cha regularly, as they are known to aid digestion. A common practice in most Indian households is to have a few fennel seeds or saunf at the end of every meal. You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube
Cloves – Laung
Cloves are derived from a dried flower bud of a tropical evergreen tree and they have a very strong, sweet and peppery flavour. They can be used whole or powdered and they are used in Garam Masala, Masala Cha and also sweet dishes and desserts. You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube
Bay Leaf – Tej Patta
Tej Patta – which translates as pungent leaf in Punjabi. It has a very strong taste and is commonly used in Garam Masala and also whole in rice or biryani dishes. You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube
Green Cardamom – Hari Elaichi
Green Cardamom is an extremely versatile spice and is used not only as a spice in a dish but also in desserts and Masala Cha. It is known for its beautiful sweet flavour and you will find many Punjabi’s have this lovely scent on their breath as it can also be used as a breath freshener – just pop it in your mouth and chew it whole. You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube