Notes

Cassia Bark Dalchini -Cassia bark with its delicate sweet flavor, is akin to cinnamon sticks. It provides earthy flavors to meat and curries and is an essential ingredient in the preparation of spice blends. Cassia bark can also be used in Indian food preparation to give intenseness to tea along with hot chocolate. I have called for easier-to-find cinnamon sticks in the recipes. However, if you are able to purchase cassia bark you can substitute it with.
Bowl of cinnamon sticks


Green Cardamom Pods Elaichi -Elaichi Sweet and aromatic spice, is essential for Indian desserts. It's equally vital for curries and Pulao. When using organic masala manufacturers in india , the pod should be removed before consuming the food. Also, for desserts, throw away the pod's outer part and employ a mortar and pestle to grind the seeds into a coarse powder.





Whole green cardamom


Ground Cardamom Elaichi Powder - This heady ground spice provides the perfect aroma to breakfast dishes as well as desserts. It's particularly convenient to make use of, as it can be simply sprinkled on food items during as well after cook, allowing users to avoid the time-consuming process of breaking open the pods before grinding the seeds.





Ground cardamom powder


Black Peppercorns Kali Mirch -These berries that grow on climbing vines, belong to southern India. The ripe green berries are harvested when they ripen before turning red. They dried into what we commonly see in grocery stores. Black peppercorns, when added whole or ground, impart the most intense aroma, depth and heat to dishes. The essential spice is utilized in blends of seasonings, like garam masala and should be in your pantry.





Whole black peppercorns


Dried Fenugreek Leaves Kasoori Methi - This delicious dried herb has a slightly bitter taste but provides a rich sweetness and that delicious restaurant-style taste to curries. Before adding the leaves to your dish crush them between your palms to disperse the aromas. They are also used as garnish when making North Indian curries. There's no alternative to these leaves. you may leave them out in a pinch , but never replace them with ground or whole fenugreek , which has an entirely different flavor profile.





Dried fenugreek leaves, also called kasoori methi


Saffron Kesar is a must-have flavor in Indian desserts, saffron, is a red stigma from Crocus of Saffron, needs to be handpicked. Grown by the Kashmir Valley, it takes hundreds of thousands of stigmas produce a pound of saffron and is the most expensive spice in the world. Saffron adds an intense scent, a floral taste and a beautiful golden hue to curries biryanis, and desserts. Here are a few of my favorite recipes using saffron the chicken biryani Cardamom along with Saffron trifle and Risotto!



spoon with saffron-colored strands


Nutmeg Jaiphal - Inner seed of mace/jaipatri. The sweet and aromatic nutmeg adds warm notes to sweet dishes. It is a great match with the green color of cardamom or saffron. A few desserts I love adding nutmeg are the following: Tilachi Poli, Puran Poli Besan Ladoo, and Ukadiche Modak

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