Ajwain  (Carom)

This is also known as Bishop's Weed and looks like dwarf cumin and caraway, with a distinct flavour of its own. The botanical name is Carüm Ajowan.

Atta  (Whole  Wheat  Flour)

Whole wheat, ground to a fine mixture similar to white flour, be sure not to buy the whole wheat flour with large grains of crushed wheat in it.

Cardamom

The aromatic spice that's used both in sweets and curry is the Elaichi. There are two different varieties used in Indian cuisine, the larger black cardamom and the small green cardamom. We have used the green cardamom in all our recipes, as it is easy to acquire. Green cardamom is also a preferred breath freshener.

Channa  Dal

These are split bengal gram lentils and are the most famous and commonly used lentils in Indian cuisine. They are easily available all over the world

Chillies

There are different varieties of chillies available all over India. Kashmiri red chillie is know for its colour and the chillie from Andhra Pradesh for its spicy heat. Dry chillies have to be soaked in warm water for making a paste that is used in many of our recipes. Chillie powder undoubtedly is one of the most important spices when cooking Indian food.

Cinnamon

The spice is yielded from the bark of the cinnamon tree and is predominantly used in various Indian spice mixtures. The cinnamon stick is often used whole in most dishes.

Coconut  Vinegar

This is natural vinegar made by fermenting coconut sap. Most stores do supply this as it can be stored for a very long time without refrigeration.

Coriander

The indispensable ingredient in the Indian kitchen is Coriander or Dhania as it is known in India. Both seeds and powder are available throughout the world. The leaves are equally famous and are used to flavour food and as a garnish.

Cumin

Commonly known as Jeera in India this is yet another famous spice that is used whole or ground to a powder. Make sure your cumin is dust free and clean.

Fennel

Saunf as it is called in India, is similar in appearance to cumin, but is larger and slightly green in colour with a sweet fragrance that is similar to that of aniseed. There are many different grades of Fennel so make sure you get bright, full, healthy looking fennel without any adulterants. It is also known as Maduru, Sompu, and Sonf.

Ghee

Clarified butter is the easiest way to explain Ghee. It is always made with fresh unsalted butter that is made by churning yoghurt and then clarifying it on a slow flame. Though home made Ghee is always best used, it is also available in cans and bottles which are of acceptable quality.

Gram  Flour

Chickpeas ground to a very fine powder is called "Besan" or Gram flour, it is readily available in the market and is widely used in Indian preparations.

Indian  Vermicelli

Known as "Sevian" this ultra thin vermicelli is available roasted or plain, and is mainly used to prepare sweets and a few savoury preparations. Regular vermicelli will not give the same taste or texture as Sevian.

Lotus  Stem

Also known as lotus root, Nadru, Bei, Kamal kakdi, Nelungala . . . etc. Ensure they are stored immersed in water after purchase, or boil and freeze them for future use.

Maida

The common term used in India for refined wheat flour. Maida is same as white flour and any good bread flour may be used instead.

Mawal  Flower

The dried cocks comb flower is primarily used by soaking and extracting colour to increase the hue of gravies in Kashmir. Kashmiris mainly use this for "Roganjosh" and some use another herb called Ratanjog. This is optional and can be completely deleted from the recipe if not available.

Nutmeg

Jaiphal is what this seed is known as in India. Make sure to buy whole nutmeg as the powder does not retain its flavour.

Pepper  Corns

This popular spice is known as the king of spices and was widely used in India before the introduction of chillies and even today plays an important role in Indian cuisine. Use freshly crushed pepper if the dish requires it, as this gives a very distinctive flavour to the dish.

Sambhar  Masala

This is another compound powder that is widely available in the market, but if one needs to make it fresh, the ingredients (Toor dal, Chillies, Pepper, Coriander seeds, Cumin, Asafoetida, Urad dal) are roasted and ground to a fine powder and should be stored in an airtight container.

Tej  Patta

Bay leaf is the closest to the Indian Tej Patta. Bay leaf resembles Tej Patta in all ways including the flavour and hence can be used as a perfect replacement. They are so similar that most people in India would say that the English name for Tejpatta is Bay leaf.

Toor  Dal

These yellow lentils are also known as Arhar, Kandhi, Tuvara, Thogare. . .etc. They look like channa dal but are flatter comparatively.

Urad  Dal

Black gram is known as urad dal, when skinned it is white in colour and is known as skinned or white Urad Dal.

Yam

A root vegetable widely used in India. There are two main types of yam, the purple and the cream yam. Both are dark skinned, the difference is in the colour inside. Also known as Suran, Jimikhand, Kanda, Yakala, Rajala etc...

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Asafoetida

Hing,.Inguva, Perumkayam... Are various names for this dried resin from the Ferula plant. It is sold as powder or chunks, but the powdered version is convenient to use as an ingredient. Its strong smell is not pleasant but when cooked and mixed with other ingredients it has a delectable flavour. Hing is widely used in Indian food for its medicinal properties as well as for its unique aroma.

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Chaat  Masala

This powdered masala is usually available in most shops selling Indian ingredients. It gives a uniquely tangy taste, as mango powder and black salt are the main ingredients.

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Channa  (Chickpeas)

There are two varieties of dried chickpeas in India, black and white. White chick peas were used in our recipes and are commonly known as Kabuli Channa. When in season fresh green chickpeas are used in various recipes.

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Channa  Masala

Commercially this masala is widely available and is mainly used in the preparation of chickpeas. Though not quite the same, a mixture of chaat masala, coriander powder and chillie powder may be used as a substitute.

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Chillie  Pieces

Dried chillies crushed into tiny pieces but not powdered. If not readily available commercially, it can be made by grinding dry chillies.

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Cloves

Shaped like a nail with a crowned head, this dark brown spice is filled with fragrant oil. Cloves are actually dried buds of the plant and are good when purchased whole. Make sure not to use too many cloves in a dish as this might dominate the flavour of the dish. In India its called "Laung".

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Colacasia

It is a root vegetable also called Arbi, Sama, Kiriala. . . .etc. The leaves are used to make various snacks. One should be careful to select the edible variety, as the non-edible ones irritate the throat.

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Crystal  Sugar

This self-explanatory ingredient is a large chunk of sugar usually shaped into crystals of different sizes. Make sure to store it in an airtight container.

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Curry  Leaves

These leaves have gained so much popularity over the years that they are widely available fresh in most places. The main use of the leaves is for tempering different dishes. They give a very unique aroma to the dish and if possible should be used wherever mentioned.

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Garam  Masala

Garam masala is a compound powder of different spices, it is commercially produced and is available in all Indian ingredient shops. The main ingredients needed to make it at home are Cardamom, Cinnamon, Cloves, Mace, Bay leaf, Coriander seeds, Cumin Seeds and Pepper. One may use different combinations of these spices for various dishes, you can settle with the combination that pleases you.

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Ginger  Powder

Powdered ginger is known as "Saunt" and is famous for its medicinal qualities. It is made by grinding dry ginger to a powder.

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Horse  Gram

These hard lentils are known by different names in India like Ulavalu, Kollu, Kutlee, Kulit...Etc. They take a long time to boil, and the stock is normally used in soups which are known to provide an increase in energy. This lentil is freely available in most parts of Asia.

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Mace

This fragrant spice is the yellowish orange covering of the nutmeg seed and is known as "Javitri". Always buy whole mace instead of powder.

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Masoor  Dal

This is the red split lentil that is tiny and orange red in colour. It is also known as Mysore Dal.

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Moong  Dal

Whole green gram is called Moong Dal, and after the skin is removed is yellow in colour. Yellow moong dal is mainly used in Indian lentil dishes.

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Mustard  Seeds

Black mustard is mainly used for tempering various preparations whereas the yellow mustard is powdered or made into a paste for different specialties. Make sure that the mustard seeds crackle before adding any other ingredients as this releases the flavour of the mustard and gets rid of the slight bitter taste.

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Saffron

Pure saffron is very expensive, as it is the dried stigma of the saffron flower. It is known in India as Zafran or Kesar and is grown in Kashmir. While buying saffron always buy the strands of stigma whole. Avoid buying powders as they may be adulterated. Some people mistake turmeric for saffron, which is entirely a different product.

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Sesame  Seeds

White sesame is known as Til and is used for cooking various Indian delicacies.

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Tamarind

Tamarind is the fruit of the tamarind tree. The seeds are discarded and the pulp is stored. Soak the tamarind to get the extract. You may also be able to find tamarind pastes and extracts in the market.

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Toddy

This fermented sap of coconut is used as a refreshing alcoholic drink. In cooking it is mainly used for fermenting and flavour, so if Toddy is not available you can use yeast to ferment.

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Turmeric

This is a well-known and widely used spice. Turmeric is the rhizome that looks similar to ginger but is predominantly yellow in colour. The powder is used in cooking.

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Waraq

Silver is flattened into very thin leaves by hammering it between two leather sheets. Also known as silver leaf it is mainly used to decorate and garnish food, especially Indian sweets. This is edible silver and may be purchased in sheets. Handle with care, as they are extremely fragile.

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