Red Chilli Powder
Red Chilli Powder is basically a spice blend consisting of one or two types of dried red chillies that are ground and pulverized into a fine powder. It is generally used to add spice to otherwise bland foods. There are many type of Red Chillies available on the market – they range from Mild to Hot. You can taste tell when this variety has been used in a dish opposed to the fresh green chillies as you will feel the heat on the sides of your tongue. You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube
Dried Curry Leaf – Sukka Kari Patta
Dried Curry Leaves must be kept in an airtight container. They are less flavourful than the fresh variety and you may need to use more of them to compensate for the loss of flavour. You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube
Kashmiri Chilli – Deghi Mirch
Kashmiri chilli powder is the name given to a powdered chilli pepper. It is very mildly hot, yet has quite a distinct flavour, it adds a bright red color to food. It adds a great red colour to Tandoori Style Chicken and I use it in a variety of vegetables and meat dishes just to give it that additional oomph. Do not confuse this chilli with the ground Red Chilli Powder as that is a lot hotter than the Kashmiri Mirch. You can differentiate between the two just by the colour as latter is a very bright red opposed to the orangy red of the Red Chilli. You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube
Mustard seeds – Rai de bhij
Mustard seeds can be black, brown or yellow in colour and are used extensively in Indian cooking. The full potential of their flavour is released when they are ground down or cooked in oil. In Indian dishes, they are used as more of a seasoning than a base flavour – they really perk up a lentil or rice dish when fried in a little oil with curry leaves (a match made in heaven). For that reason, mustard seeds are great for healthy eating, when you want to add flavour without adding fat. The colour of the mustard seeds themselves also distinguish their characteristics. Black mustard is dark brown to black in colour, whereas yellow mustard seeds are either yellow or white in colour. The black mustard comes with a strong pungent flavour, whereas the yellow mustard comes with a mild flavour. You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube
Fresh Curry leaf – Kari Patha
When purchasing fresh curry leaf, make sure they are still on their stem and are a deep green in colour. They will last 5 to 7 days in the refrigerator. If you don’t plan to use them quickly,wash and dry them using kitchen paper and freeze them in a ziplock bag. You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube
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 cumin (jeera) or fennel seeds (saunf) before they are thrown over a rice dish can give the rice a whole new lease of life. It has a peppery taste and adds great flavour to any meal. The seeds are either dry-roasted or tempered in oil before being added to any dish. You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube
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