Herbs & spices

DETAILED DESCRIPTION OF SPICES & HERBS USED IN INDIAN KITCHEN

1. HERBS & SPICES KUMARS RECIPE FILE 1 NSK NOTES

2. Spices Come from the bark, root, buds, seeds, berry, or the fruit of tropical plants and trees. Examples- cinnamon, cardamom, peppercorns, bay leaf, dried chilies, cumin, coriander seeds, nutmeg, mace. KUMARS RECIPE FILE 2 NSK NOTES

3. Herbs Are leaves of low-growing shrubs. Examples are parsley, chives, marjoram, thyme, basil, caraway, dill, oregano, rosemary, savory, sage and celery leaves. These can be used fresh or dried. Dried forms may be whole, crushed, or ground. KUMARS RECIPE FILE 3 NSK NOTES

4. History of Spices KUMARS RECIPE FILE 4 NSK NOTES

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6. Importance and Uses KUMARS RECIPE FILE 6 NSK NOTES

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8. Asafetida It is a gum resin derived from the milky sap of the plant a native of Persia and Afghanistan. The sap is obtained by an incision on its green matured root. Asafetida is acrid and bitter in taste and emits a strong disagreeable pungent odour due to the presence of Sulphur compounds therein. Also regarded in Ayurvedic , Chinese and Western medicine as an effective remedy for worms and other intestinal parasites KUMARS RECIPE FILE 8 NSK NOTES

9. Aniseed Mediterranean origin It’s a sweet smelling spice Used in soups, meats, sweets, savory, pastries, tarts, liqueurs. KUMARS RECIPE FILE 9 NSK NOTES

10. Allspice New World spice from Jamaica, Mexico and Honduras Has a complicated flavor Taste is a combination of cinnamon, nutmeg and cloves. Used in a variety of different foods such as Cakes, Pies, Cookies, Soups, Stews, Spiced Tea Mixes, Pickled Beets, Eggs, Cucumbers, Corned Beef. KUMARS RECIPE FILE 10 NSK NOTES

11. Amchoor Is a citrusy seasoning made from dried unripe mangos. Produced in India Is used both to flavor foods such as fruit salads, curries, and dals and to tenderize meats, poultry, and fish. The spice itself blends well with other spices, particularly chili, coriander, and ginger. KUMARS RECIPE FILE 11 NSK NOTES

12. Anardana Dried seeds of pomegranate fruit. Mostly used as a condiment for acidification of chutneys and certain curries. Very good for stomach upsets and nausea. KUMARS RECIPE FILE 12 NSK NOTES

13. Cardamom Origin: India and Ceylon Uses Sauces, pastries, indian sweets, syrups Is a stimulant and an aphrodisiac. Was used long ago in perfumes and as breath freshener. KUMARS RECIPE FILE 13 NSK NOTES

14. Chironji Common Indian medicinal plant and a nut used in desserts. Has a nutty and bitter flavor like almond. KUMARS RECIPE FILE 14 NSK NOTES

15. Cinnamon Bark of a tree. Fine, delicate and aromatic scent. Used in pastas, drinks, pies, mixed spices. Cassia bark can also be used instead of cinnamon. KUMARS RECIPE FILE 15 NSK NOTES

16. Cloves Origin : Zanzibar, Spice Islands Resembles like little nails Delicious, pungent, Chinese breath sweetener Dutch destroyed many plantations to drive up the price (1700’s) Unopened flower buds Used in sauces, meats KUMARS RECIPE FILE 16 NSK NOTES

17. Coriander Seeds Orient and Mediterranean Has a pleasant sharp flavor Used in appetizers, fish preparations, sauces, curries, gravies KUMARS RECIPE FILE NSK NOTES 17

18. Caraway European spice Also known as Persian cumin Used in cakes, cheese, vegetables, fish recipes and breads, specially rye bread. A tea (tisane) made from the seeds is used as a remedy for colic, loss of appetite and digestive disorders and to dispel worms. KUMARS RECIPE FILE NSK NOTES 18 Royal Cumin seeds 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.

19. Carom seeds Raw ajwain smells almost exactly like thyme because it also contains thymol , but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. It tastes like thyme or caraway, only stronger. Even a small amount of raw ajwain will completely dominate the flavor of a dish. In Indian cuisine, ajwain is almost never used raw, but either dry-roasted or fried in ghee or oil. This develops a much more subtle and complex aroma, somewhat similar to caraway but "brighter". It is also traditionally known as a digestive aid and an antiseptic. KUMARS RECIPE FILE NSK NOTES 19

20. Cumin Known as “ Jeera ” in Hindi Member of parsley family. Most popular spice in the world after black pepper. Has a distinctive flavor and a strong, warm aroma. Used in Indian, Spanish, Italian, Mexican and Middle Eastern Cuisines. KUMARS RECIPE FILE NSK NOTES 20

21. Dried Ginger Powdered dry ginger root is typically used to spice gingerbread and other recipes. Fresh ginger can be substituted for ground ginger at a ratio of 6 parts fresh for 1 part ground, although the flavors of fresh and dried ginger are not exactly interchangeable. KUMARS RECIPE FILE NSK NOTES 21

22. Fennel Florence variety is most delicate and tender It has a crisp, nut like flavor similar to aniseeds Used in sauces, liver and kidney dishes, pates, cold dishes. KUMARS RECIPE FILE NSK NOTES 22

23. Fenugreek Asia, Southern Europe Has bitter taste Pastries, syrups, masalas , tempering Has medicinal qualities Known as “ Methi ” in Hindi KUMARS RECIPE FILE NSK NOTES 23

24. Mustard All over the world Crucifer flower Digestive stimulant, forms a sharp delicious flavor when ground Used in pickles, appetizers, salad dressings, sauces, preserves. Various parts used seeds for mustard roots for horseradish KUMARS RECIPE FILE NSK NOTES 24

25. Mace East Indies It’s the covering of Nutmeg, which protects and covers the fruit. Has a strong flavor Used in potatoes, forcemeats, syrups, pastries KUMARS RECIPE FILE NSK NOTES 25

26. Nigella Also known as onion seeds or kalonji . Used in Indian and Middle Eastern cuisine. dry roasted nigella seeds flavor curries, vegetables and pulses. The seeds taste like oregano and have a bitterness to them like mustard-seeds. Used to ease bowel and indigestion problems and are given to treat intestinal worms and nerve defects, to reduce flatulence. KUMARS RECIPE FILE NSK NOTES 26

27. Nutmeg Inner seed after removing mace Aids in digestion Used in puddings, stuffing, sweets, sauces, mashed potatoes, spinach. KUMARS RECIPE FILE NSK NOTES 27

28. KUMARS RECIPE FILE Name the spices

29. Peppercorns East Indies, Asia Valued as most precious spice From berries of Piper nigrum In olden days used as a currency in middle east Used as seasoning, all types of vegetable and meat preparations, can be combined with other spices Black pepper from immature fruits White pepper from hull-less mature fruits KUMARS RECIPE FILE NSK NOTES 29

30. Poppy seeds The white poppy seeds form part of the Indian spices. They are added for thickness, texture and also give added flavor to the recipe. It is quite hard to grind them when raw, so they are normally roasted, and then mixed with a little water to get the right paste consistency. When roasted the seeds have a nutty, sweet flavor and add a crunchy texture. KUMARS RECIPE FILE NSK NOTES 30

31. Ratan jot Ratan Jot is an herb grown in Kashmir (Alkanet root) The root is ground to a powder and used as a natural rich red food color in India Ratan Jot is the original spice responsible for red color of Rogan Josh, and Tandoori Chicken. It is almost becoming rare and being replaced by standard red food colors. KUMARS RECIPE FILE NSK NOTES 31

32. KUMARS RECIPE FILE Name the Spice

33. Saffron Italy, Asia, Spain Handpicked orange stigmas of crocus flowers World’s most expensive spice today Used in soups, sweets, risottos, pastries, Indian rice and sweet preparations KUMARS RECIPE FILE NSK NOTES 33

34. Sesame 2 types-white & black Sesame seeds are sometimes added to breads, including bagels and the tops of hamburger buns Ground and processed, the seeds can also be used in sweet confections. Sesame seeds can be made into a paste called tahini KUMARS RECIPE FILE NSK NOTES 34

35. Star Anise Closely resembles anise in flavor. obtained from the star-shaped pericarp of Illicium verum An evergreen tree of southwest China. fruits are harvested just before ripening. Widely used in Chinese cuisine, in Indian cuisine, and in Malay–Indonesian cuisine KUMARS RECIPE FILE NSK NOTES 35

36. Chili Capsicum annuum and others Discovered by Columbus Important part of Mexican diet At least 9000 yrs old Many varieties Fruits very high in vitamin C KUMARS RECIPE FILE NSK NOTES 36

37. Turmeric Deep orange-yellow powder commonly used as a spice in curries and other South Asian and Middle Eastern cuisine, for dyeing, and to impart color to mustard condiments. Has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell. It is used in canned beverages and baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, sweets, cake icings, cereals, sauces, gelatins, etc. It is a significant ingredient in most commercial curry powders. Turmeric is mostly used in savory dishes, as well as some sweet dishes such as the cake etc. Turmeric is also used fresh, much like ginger. KUMARS RECIPE FILE NSK NOTES 37

38. Basil Asia, Europe Most delicate and fragrant herb Used extensively in Greek, Italian, French cuisine Used in casseroles, sauces, pasta, rice dishes, vegetables Spicy, sweet, anise (licorice) and clove-like; flavor changes when dried. Purple basil (opal, ruffled) has a more delicate flavor that is clove-like. Other varieties include cinnamon basil, lemon basil, Thai basil and globe basil. KUMARS RECIPE FILE NSK NOTES 38

39. Bay leaves Asia, Europe It’s the leaf of Laurel tree Has pleasing aromatic scent Used in bouquet garni , stocks, soups, sauces, spice mixtures, curries KUMARS RECIPE FILE NSK NOTES 39

40. Cilantro Citrus and sage flavor. Used in chicken, fish, lamb and rice, pasta or vegetable dishes. Also good in salsa, taco fillings, black bean and corn salad, lentil or black bean soups; in butters for vegetables or fish. Distinctive flavor found in Caribbean, Indian, Thai, Chinese, Mexican or Latin American dishes. Seems to go well with most "hot" cuisines. Seeds (coriander) also used, can be collected and ground. KUMARS RECIPE FILE NSK NOTES 40

41. Curry leaves Native of India. highly valued as seasoning in South Indian cuisine. Also available dried, though the aroma is much inferior Its properties include much value as an ant diabetic, antioxidant, antimicrobial, anti-inflammatory, hepato protective, anti-hyper cholesterolemic etc. KUMARS RECIPE FILE NSK NOTES 41

42. Mint Two varieties: spear mint and pepper mint It has a fresh, cool taste combines well with carrots, peas, yoghurt It is a versatile herb also used as a digestive Used in sauces, jellies, infusions, potatoes, vinegars , cold drinks, mock tails, liqueur. KUMARS RECIPE FILE NSK NOTES 42

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