Cinnamon is the inner bark of a tropical tree (Cinnamomum zeylanicum) which has a rich, strong, spicy aroma and a delicious, sweet flavour. In Malay cooking…
Asafetida (Hing) is an essential ingredient in Indian vegetarian cooking. Asafetida is the strong-smelling, even stinking, dried brownish resin extracted…
Dhania (Coriandrum sativum) is one of the world's most commonly used herbs. It is green, leafy and strong-smelling with a fresh, citrus taste that makes…
Celery seeds are light brown to khaki in colour with a penetrating, haylike aroma reminiscent, not surprisingly, of freshly cut celery stalks and with…
Green cardamom Elettaria cardamomum – is an expensive spice, sometimes called the “seed of paradise”. The fruit is harvested before it is completely ripe…
Caraway (Carum carvi) has tiny, crescent-shaped fruits (commonly called seeds); their colour is warm brown with pale yellow edges. Caraway seeds have a…
Amchur, a pale gray to light yellow powder made from dried unripe mangos (Mangifera indica), is used as a spice in northern India for its subtle, tart…