Know Your Spices |
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Buy
spices in small quantities since they lose their flavours easily.
Shelf life of Ground spices : 6 to 12 months Shelf life of Whole spices : 12 to 18 months Storage : Airtight containers in a cool and dry place away from direct sunlight
WORKING WITH SPICES Roast spices on very low heat in a Karai or a pan without oil Do not burn the spices as this would mask their original flavours Dry grind the roasted spices by first letting them cool completely. You can either use the old-fashioned Pestle and Mortar or an equally effective mini attachment for Mixers/Blenders
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Asafoetida
= Hing
Bay Leaf = Tej Patta Black Cardamom = Motti Elaichi Black Cumin Seeds = Kala Jeera Cardamom = Elaichi Carom Seeds = Ajwain Cinnamon = Dalchini Clove = Lavang Coriander Seeds = Dhania Cumin Seeds = Jeera Fennel Seeds = Sauf Fenugreek Seeds = Methi Garlic = Lasun Ginger = Adhrak Nutmeg = Jaiphal Mustard Seeds = Rai Onion Seeds = Kalonji Peppercorns = Kali Mirch Poppy Seeds = Khus-Khus Saffron = Zafraan/Kesar Star Anise = Kakra Phool Turmeric = Haldi
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