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| Cayenne pepper or chilli powder is an indispensable part of Indian cuisine. Not only does it add a kick to the food, it also improves its colour. Also known as chilli powder, cayenne pepper is made from powdered dried hot red chillies. It is extremely hot and care must be taken not to handle it directly with fingers or touch the face and eyes. Although most Indians like their food quite hot, you can adjust the amount used according to your taste. |
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| Ground coriander seeds are an essential part of Indian cooking and are used in almost every dish. They have a slightly citrus flavor and are light brown in colour. Although they are available both whole and powdered, it is best to buy them powdered in small amounts and to keep them in airtight containers, as they lose their flavor with age. |
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| Ground cumin seeds are used in a lot of Indian dishes. They are darker brown in colour than ground coriander seeds and have a strong aroma, somewhat resembling caraway seeds. |
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| Cumin seeds are the best-known and most widely used spice in Indian cooking. Whole cumin seeds are lightly fried in oil before the food to be cooked is added. Cumin seeds are also toasted for a few minutes in a nonstick or cast iron frying pan over low heat and then ground. They are an important ingredient in raitas and chutneys. |
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| Dried fenugreek leaves are also known as kasoori methi, named after Quasur in Pakistan, which produces the world’s finest fenugreek. They add a wonderful curry aroma to any food. |
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| This aromatic spice mixture is an essential ingredient in almost all north Indian dishes. It is a combination of cinnamon, cloves, cardamom, bay leaves, nutmeg, cumin seeds and black pepper. Some people like to add a bit of coriander and fenugreek seeds as well. The exact combination of ingredients varies from person to person, for every family has its special secret blend. A little bit of garam masala goes a long way towards flavouring the food and it is usually added to the dish towards the end of cooking to preserve its fragrance. |
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| The characteristic colour of Indian curries is produced by turmeric, which adds a lovely yellow colour to everything it touches. It is also valued for its antiseptic properties and used in religious ceremonies. |
