Indian cooking essentials
I will update this list from time to time !!
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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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