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NAME INDIAN NAME DESCRIPTION
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Asafoetida Hing Dried gum resin from the root of various
Iranian and East Indian plants. Has a strong
fetid odor - definitely an acquired taste.
May be obtained.
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Besan Besan Flour of dried chick peas.
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Cardamom Elaichi Dried fruit of a plant.
Mostly the seeds are used.
Seeds of 4 pods measure approximately 1/4 t.
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Coriander dhania Aromatic herb of the parsley family. Sold as
cilantro or chinese parsley. Also sold as
seed or dry powder.
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Cumin Jeera Very aromatic and reminiscent. Sold whole or
ground.
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Dals Dal Hindi name for all members of the legume
or pulse family. Commonly used are: Arhar,
Channa, Masur, Mung, Labia (black-eyed peas),
Rajma (red kidney beans).
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Fennel Seed Sauf Has an agreeable odor and licorice flavor.
Available whole or ground.
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Fenugreek Methi Has a pleasant bitter flavor and sweetish
odor.
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Garam Masala Garam Masala A mixture of spices; details come later.
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Chat Masala Chat Masala A variation of Garam masala.
Available in Indian stores.
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Ghee Ghee Fat for frying. Pure ghee is clarified
butter.
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Mustard oil Larson Pungent oil made from black mustard seeds.
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Mint Pudina Aromatic herb. Fresh and dried leaves are
used in the preparation of chutneys. Dried
leaves are much less fragrant than the fresh
ones.
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Pomegranate Anar dana A flavoring agent. Has some scent.
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Saffron Kesar Made of stigmas of a flower grown in
Kashmir and Spain. It is aromatic and
yields a yellow color.
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Turmeric Haldi An aromatic powdered root. Used as a
flavoring, and for flavoring curries.
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