Properties of spices

1 info

Ingredients

Quantity Ingredient
(What Spices Do to Food)
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aroma or taste or color or act as

Directions

: SPICES fragrance flavor visual appeal thickeners

:Asafetida Heeng *

:Bay Leaf Tej Patta *

:Cardamon Elaichi *

:Carom Ajwain *

:Cinnamin Dalchini *

:Clove Laung *

:Coriander Dhania, * : Sookhe *

:Cumin Jeera *

:Fennel Saunf *

:Fenugreek Meethi *

:Ginger Powder Sonth * sour-hot :Mace Javitri *

:Mango Powder Amchoor sour :Mustard Rai *

:Nutmeg Jaiphul *

:Onion Seed Kalonji *

:Paprika Deghi Mirch red :Pomegranate Anardana sweetish-sour :Poppy Seed Khas-khas * :Red Pepper Lal Mirch hot :Saffron Kesar * orangish-red :Salt Namak * alkaline :Tamarind Imli tangy-sour :Turmeric Haldi * golden yellow :White Split Gram Beans

: Urad Dal *

:Yellow Split Peas

: Channa Dal *

Classic Indian Cooking by Julie Sahni ISBN 0-688-03721-6 Submitted By DIANE LAZARUS On 12-20-94

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