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  • Rare and Uncommon Indian Spices

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    Sagar Badnakhe
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    This document provides descriptions of various Indian spices, including their origins, flavors, and common uses. Asafoetida is a resin powder that offers a strong garlic-onion flavor when fried. Black stone flower is a lichen species used in meat dishes that occurs throughout temperate regions. Star anise is made from the star-shaped pods of the Chinese evergreen tree Illicium verum and has a strong, pungent flavor. Mace is made from the reddish seed covering of nutmeg and has a similar but more delicate flavor used in baked goods, meat, fish and pickles.

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    Rare and uncommon Indian spices

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    This document provides descriptions of various Indian spices, including their origins, flavors, and common uses. Asafoetida is a resin powder that offers a strong garlic-onion flavor when fried. Black stone flower is a lichen species used in meat dishes that occurs throughout temperate regions. Star anise is made from the star-shaped pods of the Chinese evergreen tree Illicium verum and has a strong, pungent flavor. Mace is made from the reddish seed covering of nutmeg and has a similar but more delicate flavor used in baked goods, meat, fish and pickles.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    84 views2 pages

    Rare and Uncommon Indian Spices

    Uploaded by

    Sagar Badnakhe
    This document provides descriptions of various Indian spices, including their origins, flavors, and common uses. Asafoetida is a resin powder that offers a strong garlic-onion flavor when fried. Black stone flower is a lichen species used in meat dishes that occurs throughout temperate regions. Star anise is made from the star-shaped pods of the Chinese evergreen tree Illicium verum and has a strong, pungent flavor. Mace is made from the reddish seed covering of nutmeg and has a similar but more delicate flavor used in baked goods, meat, fish and pickles.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 2

    Spices:–

    Asafoetida (Hing)- Asafoetida is actually gum resin that has


    been powdered. It offers a strong garlic-onion flavor once lightly
    fried. Despite its popularity in India, the spice isn’t common in
    other parts of the world.

    Black stone flower- Black stone flower or Kalpasi, is a species


    of lichen used as spice in India. The species occurs throughout
    the temperate Northern and Southern Hemispheres. Typically
    used in meat dishes.

    Star Anise- Star anise is a spice made from the fruit of the
    Chinese evergreen tree Illicium verum. It’s aptly named for the
    star-shaped pods from which the spice seeds are harvested. Its
    flavor is strong and pungent.

    Mace- Mace is the spice made from the reddish seed covering
    (aril) of the nutmeg seed. Its flavor is similar to nutmeg but more
    delicate; it is used to flavor baked goods, meat, fish, vegetables
    and in preserving pickles.

    Nigella Seeds(Kalonji)- Nigella seeds or Kalonji are those


    black, tiny, triangular seeds. They have a slightly bitter taste with
    a tinge of sweetness. Packed with medicinal properties, they are
    used in various traditional dishes and added in curries to enhance
    flavors.

    Dried Kapok buds(Marathi Moggu)- Found mostly in the


    Chettinad region, marathi moggu is the unopened flower bud of
    the Red Silk Cotton tree. In taste it is combination of mustard and
    black pepper. It is usually fried to release its full flavor.
    Dried Pomegranate Seeds(Anaardaana)- As the name
    suggests, this is mainly dried pomegranate seeds. Much like the
    fruit, it has a tangy flavor that lends depth and colour to a dish.
    This is also used for preservation and is often used as a
    thickening agent.

    Alkanet Root( Ratan Jot)- It is a herb mostly grown in


    Himachal Pradesh and Jammu & Kashmir. It is used primarily to
    add colour to dishes. The signature crimson in the delicious
    Rogan Josh is due to this spice.

    Radhuni- Radhuni is actually the small dried fruit of


    trachyspermum roxburghianum or wild celery, a flowering plant
    that grows extensively in South Asia. Radhuni smells similar to
    parsley and tastes quite like celery. It often used in Bengali
    cuisine.

    White Bird's Eye Chilli(Kanthari Mulagu) - Grown in Kerala


    and some parts of Tamil Nadu and Meghalaya, the super hot,
    ivory coloured kanthari mulagu chilli is mainly cultivated as a
    homestead crop. It measures around 50,000 - 100,000 Scoville
    units. In Kerala, this chilli is used in relishes, pickles and curries. It
    has traditionally been used to stimulate appetite, control
    cholesterol levels and ease arthritis pain.

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