Before posting recipes, I’d like to introduce a number of the spices that are necessary for my kitchen craft. I’m used to mixing spices and extracting flavors and forget they might not exactly be common in European or Western cuisine. Will there be any such thing as a Western kitchen? This is a fusion of various traditions. I assume I’m a child of this porridge!
Having given cooking-courses for quite some time, I’ve noticed persons either love or hate coriander. If there is a perfume manufactured from it, I’d be the first someone to use. I like the fragrance, whether fresh (cilantro), dry-roasted, or tempered in ghee. It is domestic, earthly, warm, nutty, and vaguely citrus-like. The taste is mild and supportive unless found in a more substantial quantity. South Indian rasam can be an example of coriander going for a distinctive leading role in spicing.
In India, coriander is named dhania. The seeds are fruits of a gross annual herb. They have a golden or light brown color. Sometimes you can find them so fresh that there surely is still a greenish hue. They have a crunchy texture and so are easily ground into powder. Ground coriander loses flavor quickly in storage. The commercially packaged powder is worthless.
Cumin or jeera is an excellent, versatile spice. I’m not by yourself with the opinion. Cumin may be the second most popular spice on earth after black pepper. In India, jeera is common regardless of the spot. It includes a unique, rather unrefined, resin-like, aroma. Pan-roasted jeera tastes not the same as sautéing. Because of its medicinal properties, it is employed as an ingredient in lots of home cures and ayurvedic preparations. This is a digestive aid.
Cumin may be the dried seed of the herb (Cuminum cyminum) that is a person in the parsley family. The seeds resemble, and so are sometimes confused with, darker caraway (Carum carvi). Indian jeera comes with an elongated shape, a yellow-brown color, and is longitudinally ridged. In Bengal kalonji (Nigella Sativa) is named Kalo jeera (black cumin); nonetheless, it is a spice from a different plant family and has nothing in connection with jeera.
Turmeric is of a historical origin, a native of South East Asia. It is employed in religious rituals and cooking, and, being not synthetic and cheap, as a dye for holy robes. It is, in fact, among the most affordable spices. Although, as a dye, it is employed much like saffron (Kesari), the culinary uses of both aren’t to be confused. Saffron can’t be replaced by turmeric in food recipes. They have different aromatic qualities.
Fresh turmeric is a dark orange root with brownish skin. It is dynamite! If you have a crucial meeting before you, don’t handle it with bare hands, if you don’t want to give the feeling you’ve been chain-smoking non-stop for days gone by 25 years. Immediately it dyes whatever it touches, no questions asked. Until today, I haven’t found a soap that could remove the stains. They’ll degrade naturally. Sunlight is a robust remover. Therefore, always store turmeric out of sunlight (just like the rest of your spices).
Fresh turmeric includes a lovely taste. It is milder and softer compared to the dry powder. An excessive amount of powdered turmeric can ruin the dish. It offers out a stale and bitter taste if overdone. Always utilize turmeric in moderation. Even a tiny amount provides a meal, a bright yellow hue.