Green Cardamom (Elaichi)

The Indian Diaspora
Jul 15, 2016
There are two kinds of cardamom used in Indian cooking: green and black. The green is the more common variety, used for everything from spice mixes to lassis to Indian desserts. It is also widely used as a nat Read Story »

Black Pepper (Kali Mirch)

Master Chef Sitangsu Chakravarty | The Indian Diaspora
Jun 23, 2014
Black pepper, a stimulant enhances the flavor of the dish to which it is added. It has medicinal values and it is an essential ingredient in making Ayurvedic medicines . It is good to use freshly ground black Read Story »

Asafoetida (Hing)

Master Chef Sitangsu Chakravarty | The Indian Diaspora
Jun 23, 2014
Asafoetida, extract from the resin of a particular plant mostly grown in Afghanistan. It has a very strong pungent smell as it contains sulphur. It is used in pinches in preparation of pulses, beans and vegeta Read Story »

Fennel (Saunf)

Master Chef Sitangsu Chakravarty | The Indian Diaspora
Jun 23, 2014
Fennel is an aromatic and digestive spice. Generally used in Kashmiri and Bengali cuisines. Parts of eastern India also uses this spice. Saunf along with crushed ginger is brewed with tea to cure mild cold and Read Story »

Carom seeds (Ajwain)

Master Chef Sitangsu Chakravarty | The Indian Diaspora
Jun 23, 2014
It is known by its botanical name carom seeds or caraway seed (belongs to caraway family) as there is no English name for it. This spice has got strong digestive properties and helps in reducing stomach aches Read Story »

Turmeric (Haldi)

The Indian Diaspora
Jun 13, 2014
Turmeric is one of the cheapest spices but it's very colorful and leaves its mark on whatever it is added to. It has digestive, preservative and antiseptic properties. A small amount of turmeric is enough to f Read Story »

Chilli (Mirchi)

The Indian Diaspora
Jun 13, 2014
Mirchi or chilli is botanically known as Capsicum annum Linn. The ripe and dried fruits are used as chilli spice. Green chilli pods are one of the richest source of vitamin C and also contains vitamin A and E. Read Story »

Paanch Foran

The Indian Diaspora
Jun 13, 2014
Equal quantity of five spices, namely kalonji, sabut dhaniya, sabut jeera, methi dana and sarson mixed together and used as per recipe. This spice blend is usually used in Bengali cuisine. Instead of jeera, a Read Story »

Garlic (Lahsun)

The Indian Diaspora
Jun 06, 2014
Garlic has a pungent flavor and should be used in moderation as a flavoring agent. It is said to have medicinal properties and is good for the blood. Never fry garlic in fat or oil which is too hot. It will bu Read Story »

Mace (Javetri)

The Indian Diaspora
Jun 06, 2014
Among the most beautiful spices are mace and nutmeg. Small amounts of mace are used in both Hyderabadi and Kashmiri cooking, usually in non-vegetarian food. It is also added to the very rich garam masala from Read Story »