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
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