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Dried mango powder is a spice made by grinding dried mangoes. The powder preserves the acidic, tart and spicy flavour of unripe mangoes. Preparing dried mango powder at home is easy. Peel and slice unripe green mangoes into thin strips. Rub them with powdered turmeric to avert pest attacks. Dry in the sun for 5-6 days. Once dry, grind in a mixer into a fine powder.
Anistar has a sweet, licorice-like flavor. The Romans used anistar as a food flavoring in the middle ages. In England, it was used to perfume the clothing worn by King Edward IV. Kept under a pillow, it was supposed to prevent bad dreams.
Turkey, Spain and Egypt are the chief sources of anistar. In India, it is cultivated in some parts of Maharashtra, Rajasthan, Punjab, Orissa and Uttar Pradesh.
Asafoetida is the dried latex (gum oleoresin) exuded from the living underground rhizome or tap root of several species of Ferula (three of which grow in India), which is a perennial herb (1 to 1.5 mtr. high).
There are two main varieties of asafoetida i.e. Hing Kabuli Sufaid (Milky white asafoetida) and Hing Lal (Red asafoetida). Asafoetida is acrid and bitter in taste and emits a strong disagreeable pungent odour due to the presence of sulphur compounds therein. It is available in three forms i.e. ‘Tears’, ‘Mass’ and ‘Paste’. ‘Tears’, is the purest form of resin, rounded or flattened, 5 to 30 mm in diameter and a greyish or dull yellow in colour. ‘Mass’ asafoetida is the common commercial form, uniform in mass. ‘Paste’ form contains extraneous matter.
In India, it is grown in Kashmir and in some parts of Punjab and Arunachal Pradesh. The major supply of asafoetida to India is from Afghanistan and Iran.
The leaves of this tree is the spice having clove like taste and a faintly pepper-like odour. The tree has a height up to 7.5 mtr with zigzag branching, trunk up to 95 cm girth, bark rough, dark grey to reddish brown in colour. Bay leaves have a mild and sweet taste
Dried grounded pepper is one of the most common spices in European cuisine and has been known and prized for ages for its flavor and use as medicine for the number of health problems especially as an anti-acid and for digestion. It is used in processed meats and also added to fruit cakes gingerbread and a light seasoning of fresh fruit.
Ingredients:
Rock salt, Common salt, Black salt, Dry mango, Cumin, Coriander, Clove, Black pepper, Mint leaves, Dry ginger, Asafoetida, Pomegranate seeds, Nutmeg.
Ingredients:
Coriander, Cumin, Dry mango, Black pepper, Tej patta, Fennel, Chilly, Pomegranate seeds, Common salt, Cardamom seeds, Bishop’s seeds, Asafoetida, Black salt, Mint leaf, Dry ginger, Cassia, Tamarind, Mace, Nutmeg, Black Cardamom.
Ingredients:
Chilly, Bay leaves, Coriander, Stone flower, Cumin seeds, Cinnamon, Black pepper, Cloves, Cardamom, Salt, Clove leaves, Fennel seeds, Turmeric.
Chilli is a heating spice and comes in a wide variety of shapes, sizes, colours, and degrees of pungency. Chilli is America’s most important contribution to the world of spices, though today it is one of India’s major export attractions.
Indian chilli is grown in Andhra Pradesh, Maharashtra, Karnataka, Madhya Pradesh, Tamil Nadu and a number of other states. The highly pungent ‘Guntur’ and the mildly pungent ‘Byadgi’ chillies are internationally recognised as the finest in quality.
Chilly is mostly used in its powdered form in day-to-day food as well as in making various seasonings like Sauces, Chutneys & Pickles. Red chili powder is an indispensable ingredient in most Indian dishes.
The dried chilies which are brought from farms are sun dried till they become crisp after which they are grinded in 3 step process into fine powder. Generally, one or two varieties of dried red chilies are blended together and pulverized into a fine powder on the basis of the desired color and the pungency of the powder.
Cinnamon has a woody, earthy, sweet flavor. It’s a warming spice. Cinnamon was one of the major goals of world exploration in the 15th and 16th centuries and played an important role in the discovery of America.
The Romans believed its fragrance was sacred. Emperor Nero burned a year’s supply of the city’s cinnamon at the funeral rites of his wife, Poppaea. Indonesia and China are the chief sources of cinnamon. In India cinnamon is mostly grown in Kerala.
Cloves have an astringent, sweet-hot, fruity flavor that leaves a numbing sensation in the mouth. It’s a warming spice. In Chinese history, during the Han period (220-206 BC) court officials had to hold whole cloves in their mouths when addressing the Emperor – to make sure their breaths were clean.
Cloves were the most prized of all spices in the western world. Columbus and Magellan and other explorers sought it in the age of discovery. Cloves were introduced into India along with nutmeg by the British East India Company during the 19th Century. In India, Karnataka, Tamil Nadu, and Kerala are the main clove-producing states.
Coriander has a flavour that combines lemon and sage, with a sweet note as an undertone. It’s a cooling spice. The Greeks and Romans thought it to be an aphrodisiac. By the third Century B.C, the Romans knew it was an excellent seasoning for food.
Coriander is native to the Mediterranean area. In India, Gujarat, Rajasthan, Andhra Pradesh, Tamil Nadu, and Madhya Pradesh are the major producers.
Coriander Powder is widely used in almost every Indian Cuisine. Coriander Powder is prepared by grinding the high-quality of matured sun-dried coriander seeds in natural form. This assures a fresh taste and aroma to the dish to which these are added and makes the cuisine more relishing.
Cumin seeds have a penetrating musty, earthy flavor. It’s a cooling spice. In the middle ages, cumin was believed to keep lovers faithful and chickens from straying. More recently, cumin has become popular because of its use in Mexican cooking.
A native of Egypt and the Mediterranean, cumin is now mostly produced in India. Gujarat, Rajasthan, and Uttar Pradesh are the prominent producers.
Dry roast the cumin seeds till you notice a strong aroma. Cool down completely and grind to a fine powder. Alternatively, use a mortar pestle to do the same. Always store the powder in a dry and air-tight container. Cumin powder is widely used in preparing curry powders. It is also used to make chhaas (buttermilk), kadhi, salads and subzis.