Thursday, August 4, 2011

BLEND OF SPICES WITH VARIOUS FOOD STUFFS..

Cilantro/Coriander (fresh coriander) is generally described as being waxy, citrus and soapy in nature. The flavor of the leaf is distinctive, and quite different from that of the coriander seed.
Cumin: An important ingredient in garam masala and curry powder, used both as powder and seeds.
Turmeric  is a powerful yellow-orange coloring agent in  foods,  such as pickles,  chutneys,  rice dishes, lentil, and vegetable dishes.
Indian cuisine makes use of both fresh chiles , whole, powdered, or made into a paste and dried chillies.
Cloves are an important ingredient in the spice blends and  are used in Garam masala, Biryanis, and Pickles.
Tamarind used as  concentrated tamarind pulp  to get a  sour flavor to chutneys and curries.
Limes are an acceptable substitute.
Coconuts  it's  milk and oil from coconuts are important Indian cooking where it is popular in curries.
Garlic, ginger, and green chilly are  important  in Indian cuisine, sauted in oil or ghee as a first step in many recipes.
Asafoetida powder is strong in smell. It is used mainly for pickles and  daily cooking.
Asafoetida, along with cumin and red chilly  powder are used  to temper all our dals (pulses) on a daily basis.
Indian food is so rich with spices like fennel seeds, poppy seeds, bay leaves, black mustard seeds, kalonji, saffron, and asafoetida.

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