A Glossary

Garlic: (Lasun) Found in Indian shops and now in most supermarkets.  I like to buy organic which has a stronger fuller flavour or the one from spain.  Peal bend to a puree and freeze in ice cube trays then store in air tight container but I prefer to keep some in the fridge and peal and either chop, grate etc as needed.

Ginger: (Adruk)  Found in indian shops and now most supermarkets.  You can get them in the freezer compartment pureed in cube form I tend to buy this as it has no additives or preservatives.

Turmeric:(Heldi)

Has a wide variety of uses, used especially in all curries can also know for its health benefits be used as a face mask, I have tried a past of this for eczema.  Add a couple of tablespoons of turmeric to meat, chicken or fish leave for a couple of minutes wash off, this process removes smells.

Chilli Powder: (Meerchi)  used to add heat to dishes.

Coriander Seeds: (Dhania)  used either finely ground in most dishes, coarsely  in  samosas or whole in stocks for pilau rice.

Gram Masala:There a a variety of versions of these depending on which region.  A blend of spices ground together.  Try making it at home so you can control the spices to suit your taste buds.

Cinnamon:(Dalcheeni)  Commonly used  in curries, now widely used in apple pies, biscuits and herbal teas.

Mustard Seeds: (Rye) Used in tempering and also in cooking.

Cardamom:(Elaichi) used in sweet dishes.

Cumin: (Jeera) the seeds can be used in tempering or it can be ground up and used in curries and stirfry

Asafoetida: (Hing) Also known as hing used in lentil to aid digestion.  It does not have a pleasant smell this changes once added once added to cooking. Only a pinch is required.