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
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