There are a variety of herbs and spices used in Indian cooking - Here are some that I commonly use in most of my dishes:
Chilli (Marcha) - red chilli powder, dried chilli flakes & fresh red/green birdseye chillies
Cumin (Jeeru) - ground & seeds
Coriander (Dhara) - ground and fresh
Mint (Fhudino) - dried and fresh
Turmeric (Aradh)
Fresh ginger (Adhoo)
Fresh garlic (Lahar)
Fenugreek (Methi) - seeds and fresh
Cardamom (Elachi) - ground & pods
Cinnamon sticks (Tajh)
Black peppercorns (Marhi)
Pure saffron threads
Fennel seeds (Waryarhi)
Whole cloves (Lawang)
Nigella Seeds (Kalonji)
Paprika
Nutmeg - whole/ground
These essential ingredients not only add beautiful flavours and vibrant colours to a dish but also have an abundance of health benefits from antibacterial and antiseptic properties, boosting the metabolism, regulating digestion and preventing cancer.
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