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
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
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 in meat dishes and Dal, yet can also be used in Masala Cha and in sweets and desserts in powder form. I love to use it when cooking a meat dish, especially lamb as the subtle sweetness of cinnamon really complements its rich flavour. It has an earthy and peppery flavour that adds a sweet yet spicy taste to both sweet and savoury dishes. I also add this spice to my Garam Masala occasionally. 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
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