anise seed (sauf):
asafetida (hing):
Also known as the stinking spice, this resin has a strong pungent smell. The smell totally disappears once the spice is cooked. It adds a garlic flavor to the recipe.
bay leaf (tej patta):
Leaves of the laurel tree, these add a delicate, sweet flavor to dishes. These are not a substitute for curry leaves. Remove from the final dish before serving.
black cardamom pods (moti or bari eliachi):
These are about ½ inch in size and black in color. They have a woody smell and provide a strong and nutty flavor to the dish. Remove from the dish before serving.
black peppercorns (kali mirch):
Berries of the pepper plant, black peppercorns have a strong peppery taste. They can be used whole or crushed.
black salt (kala namak):
This grayish, light pink salt has a strong tangy flavor. It is often used to add zest to a recipe. It is not a substitute for regular table salt. It does have a characteristic aroma that disappears when it is added to a dish.
carom seeds (ajwain):
These tiny seeds are said to be very strong digestive aids. They are very similar to thyme in flavor. Gently crush them (with a rolling pin) prior to use; this will help release their fragrance and flavor.
chana dal:
Very similar in appearance to yellow split peas, chana dal are a bit larger in size. Since they are hard to digest, these lentils are generally cooked with asafetida, as it aids in digestion.
chickpea flour (besan):
This flour is made from chickpeas and is used as a thickener in curries or to prepare desserts. Also called gram flour.
cilantro (hara dhaniya):
Fresh cilantro, also known as Chinese parsley, has a lemony flavor and is a highly aromatic herb. It is used liberally as a garnish for most North Indian dishes. Dried coriander powder is not a substitute for fresh cilantro. Best when fresh, dried leaves are virtually flavorless.
cinnamon stick (dalchini):
Cinnamon comes from the inner bark of an evergreen tree. It is used in most dishes here in the whole stick form. It imparts a strong sweet flavor to the dish. Remove from the dish before serving.
cloves (laung):
These dried flower buds of an evergreen tree pack quite a punch. Bitter in taste, they are added to sweet and savory dishes.
coconut milk (nariel ka doodh):
Coconut milk is prepared by soaking the flesh of the coconut in hot water. Do not substitute coconut water.
coconut, desiccated (sukha nariel):
Dried coconut flakes used in many sweet and savory dishes. Make sure you do not select the sweetened variety unless specifically indicated in the recipe.
coriander seeds (dhaniya):
These lemony seeds are used whole or ground in Indian cooking.
cumin seeds (jeera):
One of the most versatile spices in the world, cumin adds a musk-like flavor to dishes. It can be used whole or ground. Buy the safeed jeera, or brown cumin seeds, for the recipes in this book. The black cumin seeds, shahi jeera, are more exotic and not used here.
curry leaves (kari patta):
These small pointed leaves are very fragrant and add a unique lemony flavor to dishes. Bay leaves are not a substitute.
fennel (sauf):
These small oval-shaped seeds are very similar to anise seeds. They are used whole or in powdered form to flavor curries. Similar in appearance to cumin seeds, they have a strong licorice-like taste.
fenugreek leaves, dried (kasoori methi):
Highly aromatic, these dried leaves are often used to flavor curries. Use sparingly, as too much will add a lot of bitterness to the dish.
fenugreek seeds (methi dana):
These small, flat brown seeds are very bitter tasting. The bitterness disappears during the cooking process. They are used in South Indian cooking. These seeds are also commonly used for pickling.
green cardamom pods (choti eliachi):
Cardamom is often called the Queen of Spices. These green pods are used in both sweet and savory dishes. Each green pod can contain up to 20 black, sticky seeds. Crush the pod before using it to help release the fragrance. Cardamoms are also chewed raw as breath fresheners.
jaggery (gur):
Thick boiled sugar cane juice, it has a unique sweet taste. Brown sugar can be used as a substitute.
kokum:
There is no English name for this fruit and no substitute for its taste. This purple fruit is sold in its dried form in Indian grocery stores.
mango powder (amchur):
Made from dried green mangoes, it is used to add a tangy taste to dishes. In a pinch, you can use lemon juice.
mint (pudina):
A strong aromatic herb, it is used in preparation of chutneys, curries, and drinks.
mustard seeds (rai):
These tiny, round black seeds are generally sizzled in hot oil at the beginning of a dish preparation. They add a toasty flavor to the dish.
pigeon peas (toor dal):
These pale yellow dals are used extensively in South Indian cooking. Sold as oily or dry, pick the dry variety for the recipes in this book. Also called cajan peas or dahl.
pomegranate powder (anardana):
This powder is used to add sourness to a dish. Prepared from dried pomegranates, it is sold in a powdered form.
poppy seeds (khus khus):
Indian poppy seeds are white in color and are used to provide a rich nutty flavor to dishes.
pulses:
Refer to any of a wide variety of dried beans, split peas, and lentils. Pulses are a staple in India.
red chilies, whole dried and powder (sukhi lal mirch):
These dried whole red chilies are used to add heat to a dish. You can grind them to create the powder or buy prepared red chili powder. Cayenne pepper can be used as a substitute.
red lentils (masoor dal):
These skinless red split lentils turn a creamy yellow when cooked. They are also sold with the skin on (brownish in color).
rose water (gulabi jal):
Rose water is used sparingly to add a touch of elegant flavor. It is sold in bottles and should be refrigerated after opening.
saffron (kesar):
This very expensive spice has a flavor so unique that it cannot be substituted. Use about 3 strands per person in a recipe, as a general rule. The world's best saffron comes from Spain and from India's Kashmir valley. It adds a beautiful amber hue to dishes.
sesame seeds (til):
These small cream-colored seeds are used to add a nutty flavor to dishes. They turn rancid quickly, so make sure you taste them before using.
split black gram (safeed urad dal):
Also called a split black lentil, this pulse is usually used to make fritters and curries. It has a sticky consistency when ground or cooked. When the black skin is removed, revealing the white interior, this lentil is referred to as a “white lentil” or “skinned and split black gram”; without the skin, it has a milder taste.
tamarind (imli):
Sold as concentrate or in dried blocks, tamarind is used to add a sourness to dishes.
turmeric (haldi):
Turmeric comes from a rhizome. It has a warm aroma and provides Indian dishes with the characteristic yellow color. In ancient India, turmeric was valued for its antiseptic properties.
whole black gram (urad dal):
Small round and black, these lentils take a long time to cook and soften.
yellow fal (peeli moong dal):
A tiny yellow lentil, it cooks quickly and has a very creamy texture when soft.
