Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 174 views

    Indian Spices

    Uploaded by

    aiyubpatni
    Ajwain (seed) tastes like a pungent version of thyme. Asafetida (powder) imparts a very strong onion-garlic flavor to Indian dishes. Black cardamom See brown caramom.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    Indian Spices

    Uploaded by

    aiyubpatni
    174 views4 pages
    Ajwain (seed) tastes like a pungent version of thyme. Asafetida (powder) imparts a very strong onion-garlic flavor to Indian dishes. Black cardamom See brown caramom.

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Ajwain (seed) tastes like a pungent version of thyme. Asafetida (powder) imparts a very strong onion-garlic flavor to Indian dishes. Black cardamom See brown caramom.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    174 views4 pages

    Indian Spices

    Uploaded by

    aiyubpatni
    Ajwain (seed) tastes like a pungent version of thyme. Asafetida (powder) imparts a very strong onion-garlic flavor to Indian dishes. Black cardamom See brown caramom.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 4

    Cook's Thesaurus: Indian Spices

    http://www.foodsubs.com/SpiceInd.html

    home > flavorings > spices > Indian spices

    Indian Spices
    ajwain = ajwain seed = carom seed = bishop's weed = ajowan = ajowan seed = ajwon = ajwan Pronunciation: AHJ-a-wahn Notes: These look like small caraway seeds, but they taste like a pungent version of thyme. Indian cooks like to sprinkle them on breads. Look for them in Indian markets. Substitutes: dried thyme (use more) OR cumin OR caraway

    ajowan (seed) See ajwain. amchoor = amchur = umchoor = green mango powder = aamchur = amchor = dried green mango = dried mango powder Notes: This is made from sun-dried mangoes, and it's used as a souring agent or to tenderize meats. Indian or Middle Eastern grocery stores carry it. Substitutes: lemon juice OR lime juice OR tamarind OR chopped fresh mango (use more) OR chopped fresh papaya (use more) amchur See amchoor.

    1 of 4

    5/2/2012 11:17 PM

    Cook's Thesaurus: Indian Spices

    http://www.foodsubs.com/SpiceInd.html

    asafetida [ah-sah-FEH-teh-dah] = asafoetida powder = asafoetida = hing = devil's dung = ferula = foetida = food of the gods = heeng = imguva This powdered gum resin imparts a very strong onion-garlic flavor to Indian dishes. Use it sparinglya little goes a long way. Look for it in Indian or health food stores or in the spice section of larger supermarkets. Substitutes: omit it from the recipe OR GARLIC POWDER OR ONION
    POWDER

    asfetida See asafetida (powder). bishop's weed See ajwain. black cardamom See brown cardamom. black cumin seeds = royal cumin seeds = kala jeera = shahi jeera = saah jeera Pronunciation: KUH-min Notes: Indian cooks use this spice in many of their curries and tandoori dishes. It's darker and sweeter than ordinary cumin. To bring out its nutty flavor, it helps to toast the seeds briefly before using them. Substitutes: cumin (Not as sweet as black cumin.) OR nigella black mustard seeds Notes: Indian cooks prefer these over the larger yellow mustard seeds that are more common in the west. Look for this in Indian markets or health food stores. Substitutes: brown mustard seeds (very close) OR yellow mustard seeds

    black onion seeds See nigella. brown cardamom = black cardamom Notes: Pods of this spice are sold in Indian markets. Some recipes call for the entire pod to be used, others call for the ground seeds. Don't confuse this with the more common (green) cardamom, which comes in round green or tan pods. Substitutes: cardamom

    2 of 4

    5/2/2012 11:17 PM

    Cook's Thesaurus: Indian Spices

    http://www.foodsubs.com/SpiceInd.html

    brown mustard seeds Notes: These are smaller and hotter than the yellow mustard seeds that most western cooks are familiar with. Look for this in Indian markets. Substitutes: black mustard seeds (very close) OR yellow mustard seeds

    carom seed See ajwain. curcuma = Indian saffron Substitutes: saffron devil's dung See asafetida (powder).

    fenugreek = fenugreek seeds = methi = halba Pronunciation: FEN-you-greek Notes: This adds an earthy flavor to curries, chutneys, and sauces. It's available as seeds or powder, and you can usually find it in Indian and Middle Eastern markets. If it's not available, just leave it out of the recipe.

    ferula See asafetida (powder). foetida See asafetida (powder). food of the gods See asafetida (powder). habasoda See nigella. halba See fenugreek. heeng See asafetida (powder). hing (powder) See asafetida (powder). imguva See asafetida (powder). Indian saffron See curcuma. kala jeera See black cumin seeds. kalonji See nigella.

    ketza See nigella.

    3 of 4

    5/2/2012 11:17 PM

    Cook's Thesaurus: Indian Spices

    http://www.foodsubs.com/SpiceInd.html

    methi See fenugreek. nigella = black onion seeds = kalonji = calonji = habasoda = ketza = black caraway Pronunciation: ni-JELL-uh Notes: This has a subtle flavor that's often used to enhance vegetable dishes. To bring out the flavor, it helps to toast the seeds briefly before using them. Substitutes: cumin seeds OR sesame seeds OR oregano

    pomegranate seeds = anardana Notes: Bits of pomegranate pulp remain on the seeds as they dry, so they're a bit sticky and serve as a souring agent in Indian cuisine. The seeds also come ground.

    royal cumin seeds See black cumin seeds. shahi jeera See black cumin seeds.

    white poppy seeds = kas-kas Notes: Indian cooks use these as a thickener in their curries and as a filling in baked goods. Substitutes: poppy seeds (black)

    Copyright 1996-2005 Lori Alden

    4 of 4

    5/2/2012 11:17 PM

    You might also like