Great Spices and Herbs of the Indian Subcontinent, Part 2
This is the second part about spices and herbs used in the dishes of the Indian subcontinent. I should note, while I've specifically named India, Pakistan and Bangladesh in the first part, Nepal, Bhutan, Maldives and Sri Lanka are also parts of the Indian subcontinent, and while dishes in those countries may have a few other ingredients, many of these general herbs and spices are commonly used in food preparation in these countries too. Readers from those countries, give me some time, because my plans are to do specific dishes from your homelands too.
Fennel seed-also called "saunf/sonf"-an anise/licorice (British: "liquorice") flavored seed, sort of a gray color (British: grey colour). Besides their being used in recipes, they are sometimes chewed by people on the Indian subcontinent after a meal to aid in digestion, as they are said to be good for the digestive system. Some, but certainly not all, use them in making "chai" (spiced tea). See "Word History" below
Fenugreek-This is a plant, also called "methi," with both the leaves and the seeds used in food preparation on the Indian subcontinent. I have never bought the leaves, nor the whole seeds, but the ground seeds, sometimes called, "fenugreek powder," are easily obtainable in spice shops and in Indian/Pakistani grocery stores.
Garam Masala-This is a ground spice mixture of many different variations often including, but not limited to, cloves, cinnamon, coriander, black pepper, cardamom, nutmeg.
Ghee-also known as "clarified butter," is butter with the milk solids removed; thus, the remaining butterfat can be heated to a higher temperature than regular butter. The term "clarified butter" was certainly popularized in the U.S. (and perhaps elsewhere) by English cook Graham Kerr.*
Ginger-also known as "adrak," and also sometimes referred to as, "ginger root." Ginger is a stem-like group of roots and nodes that have a fresh, sharp taste. It is VERY common in many Asian cuisines, and especially so on the Indian subcontinent. It has a light brown skin that must be peeled off, and ginger is often grated or chopped before being added to recipes.
Mango powder-also known as "Amchur," is a golden or light brown colored powder of ground, dried unripened mango. It is sour in taste.
Mint-also known as "podina," is a fragrant herb, with a sort of warm taste, used in cooking, but which can also be used fresh in salads, and it forms the basis of menthol for breath fresheners and toothpaste. It is a common herb used in some chutney or in certain lassi yogurt drinks (smoothies) on the Indian subcontinent.
Mustard seeds-also called "sarson," are typically the yellow variety in the U.S., and they are commonly used in pickles (cucumbers or other vegetables) and of course, they are ground and used in a popular condiment... "mustard." On the Indian subcontinent, black mustard seeds are more commonly used, and mustard seeds are usually put into hot oil until they "pop," before other ingredients are added or they are removed and added to a recipe. You may well find black mustard seeds in some supermarkets, and more likely in spice shops, and definitely in Indian/Pakistani shops.
Nigella seeds-also known as "kalonji," "black caraway seed," or "black cumin." They are often dry roasted briefly in a skillet and they are commonly used in recipes, including in, or on top of, some regional naan bread, a common flatbread of the Indian subcontinent. Some spice shops should have these seeds, but they will definitely be available in Indian/Pakistani shops.
Nutmeg-also known as "jaiphal," is a common spice used in cooking, especially in sweetened baked goods. It is available as a rounded whole seed, which you will then have to grate as needed, or it is available in ground form in jars or cans. The ground form can be found in any store that sells even a limited variety of spices, while the whole nutmeg is available in spice shops and many supermarkets.
Panch Phoron-sometimes as, "Panch Phora," is a mixture of five spice seeds especially common in the Bengal region of India and Bangladesh. I have never bought this, but I'm pretty sure I've seen it in an Indian grocery.
Parsley-This is a common green herb used in recipes and as a garnish. It should hardly need an introduction to you, and it is sold fresh in just about any produce store or supermarket.
Pickles-I've included pickles, because on the Indian subcontinent they are common, but these are NOT the pickles you find on your hamburger at the corner hamburger place, but rather a variety of fruits and vegetables that are combined with oil and spices, either individually, or in some combination. They have "heat," and some even have a lot of "heat." I like "mixed pickles." (See photo below)
Pulses-While these are not spices or herbs, they are a common ingredient in food for the people of the Indian subcontinent. They are legumes of peas, beans or lentils, which when split, are known as "dal," Mung beans are also known as "moong beans" or "green gram," are a type of bean/pea, but with the green skin removed, exposing their inside light yellow color. When split, this makes them another type of "dal." Such legumes are common on the Indian subcontinent for everyone, but especially for the many vegetarians there, primarily in India. Lentils come in several varieties, with the dark-colored type the most common in the U.S. On the Indian subcontinent, "red" lentils are commonly used, but they are really an orange color.
Rose Water-is a flavoring agent made by soaking rose petals in water. It can be found in spice shops or Middle Eastern grocers or Indian/Pakistani grocers. It is often used in sweet foods or drinks.
Saffron-also known as "kesar/kesari," saffron is from the flower of the crocus plant. It is likely the most expensive of all spices. On the Indian subcontinent the threads of saffron, which are typically red or orange in color, are briefly roasted in a skillet, then soaked in warm water or warm milk, giving the liquid a orange to yellow color. The liquid is then put into whatever recipes is being prepared. You will likely find saffron in supermarkets, but definitely in spice shops and Indian/Pakistani grocers.
Tamarind-is a fruit pulp with a sour taste used in some curries, chutneys and sauces, including steak sauces or other food seasoning sauces. Tamarind can definitely be found in Indian/Pakistani shops, as well as other Asian grocers, but some supermarkets likely have it too.
Turmeric-also known as "haldi," is an orange/golden colored ground spice that is said to be good for digestion and to fight inflammation. It adds an orange or yellow color to dishes.
* Graham Kerr was born and raised in England, but he later lived for several years in New Zealand and Australia. He did a television show recorded in Canada for about three years from the late 1960s into the early 1970s. The show was broadcast in the United States, and it was called, "The Galloping Gourmet," and Kerr often mentioned and cooked with, "clarified butter," between gulps of wine... ah, I mean, sips of wine. I watched the show faithfully, and the guy was a hoot, and I swear he was about half tanked by the end of some shows.
You can click on any picture to enlarge it. These are "mixed pickles," my favorite, which I bought at an Indian grocer, but I've also bought similar at a spice shop. This brand has mango (unripened), limes, carrot and green chilies, beside the oil and various spices, including red chili powder (like ground cayenne pepper).
This is rose water, which I bought at a spice shop. This happens to be from Lebanon.
Clockwise from the top: ginger, cumin seeds, black mustard seeds, yellow mustard seeds and nigella seeds (also called, black cumin or black caraway seed)
Clockwise from top left: fresh mint, fennel seeds, mango powder (Amchur), turmeric and saffron.
Clockwise from top left: cilantro (also known as "fresh coriander" or "green coriander"), ground coriander (from the seeds, listed in "Part 1"), ghee (also known as "clarified butter"), ground fenugreek, tamarind paste/concentrate.
WORD HISTORY:
Fennel-This word for a plant used as a vegetable, an herb and a spice (the seeds), and distantly related to "fetus," goes back to Indo European "dhei," with the notion of, "to nurse, to suckle;" thus also, "to bring up (a child), to produce;" thus further, the result of those actions; that is, "a yield, product, produce." This gave Latin "faenum," which meant, "hay," the diminutive form of which was "faeniculum," ^ meaning, "fennel," from the little "tufts" on the plant that reminded people of "hay." The Latin spelling later changed to "feniculum." English borrowed the word in the 1200s, as "finel/finol," perhaps initially directly from Latin, but most definitely reinforced by Old French "fenoil," which Latin-based Old French used as its form of the Latin word.
^ A diminutive is a form of a word that conveys a meaning of "smallness" or "dearness."
Fennel seed-also called "saunf/sonf"-an anise/licorice (British: "liquorice") flavored seed, sort of a gray color (British: grey colour). Besides their being used in recipes, they are sometimes chewed by people on the Indian subcontinent after a meal to aid in digestion, as they are said to be good for the digestive system. Some, but certainly not all, use them in making "chai" (spiced tea). See "Word History" below
Fenugreek-This is a plant, also called "methi," with both the leaves and the seeds used in food preparation on the Indian subcontinent. I have never bought the leaves, nor the whole seeds, but the ground seeds, sometimes called, "fenugreek powder," are easily obtainable in spice shops and in Indian/Pakistani grocery stores.
Garam Masala-This is a ground spice mixture of many different variations often including, but not limited to, cloves, cinnamon, coriander, black pepper, cardamom, nutmeg.
Ghee-also known as "clarified butter," is butter with the milk solids removed; thus, the remaining butterfat can be heated to a higher temperature than regular butter. The term "clarified butter" was certainly popularized in the U.S. (and perhaps elsewhere) by English cook Graham Kerr.*
Ginger-also known as "adrak," and also sometimes referred to as, "ginger root." Ginger is a stem-like group of roots and nodes that have a fresh, sharp taste. It is VERY common in many Asian cuisines, and especially so on the Indian subcontinent. It has a light brown skin that must be peeled off, and ginger is often grated or chopped before being added to recipes.
Mango powder-also known as "Amchur," is a golden or light brown colored powder of ground, dried unripened mango. It is sour in taste.
Mint-also known as "podina," is a fragrant herb, with a sort of warm taste, used in cooking, but which can also be used fresh in salads, and it forms the basis of menthol for breath fresheners and toothpaste. It is a common herb used in some chutney or in certain lassi yogurt drinks (smoothies) on the Indian subcontinent.
Mustard seeds-also called "sarson," are typically the yellow variety in the U.S., and they are commonly used in pickles (cucumbers or other vegetables) and of course, they are ground and used in a popular condiment... "mustard." On the Indian subcontinent, black mustard seeds are more commonly used, and mustard seeds are usually put into hot oil until they "pop," before other ingredients are added or they are removed and added to a recipe. You may well find black mustard seeds in some supermarkets, and more likely in spice shops, and definitely in Indian/Pakistani shops.
Nigella seeds-also known as "kalonji," "black caraway seed," or "black cumin." They are often dry roasted briefly in a skillet and they are commonly used in recipes, including in, or on top of, some regional naan bread, a common flatbread of the Indian subcontinent. Some spice shops should have these seeds, but they will definitely be available in Indian/Pakistani shops.
Nutmeg-also known as "jaiphal," is a common spice used in cooking, especially in sweetened baked goods. It is available as a rounded whole seed, which you will then have to grate as needed, or it is available in ground form in jars or cans. The ground form can be found in any store that sells even a limited variety of spices, while the whole nutmeg is available in spice shops and many supermarkets.
Panch Phoron-sometimes as, "Panch Phora," is a mixture of five spice seeds especially common in the Bengal region of India and Bangladesh. I have never bought this, but I'm pretty sure I've seen it in an Indian grocery.
Parsley-This is a common green herb used in recipes and as a garnish. It should hardly need an introduction to you, and it is sold fresh in just about any produce store or supermarket.
Pickles-I've included pickles, because on the Indian subcontinent they are common, but these are NOT the pickles you find on your hamburger at the corner hamburger place, but rather a variety of fruits and vegetables that are combined with oil and spices, either individually, or in some combination. They have "heat," and some even have a lot of "heat." I like "mixed pickles." (See photo below)
Pulses-While these are not spices or herbs, they are a common ingredient in food for the people of the Indian subcontinent. They are legumes of peas, beans or lentils, which when split, are known as "dal," Mung beans are also known as "moong beans" or "green gram," are a type of bean/pea, but with the green skin removed, exposing their inside light yellow color. When split, this makes them another type of "dal." Such legumes are common on the Indian subcontinent for everyone, but especially for the many vegetarians there, primarily in India. Lentils come in several varieties, with the dark-colored type the most common in the U.S. On the Indian subcontinent, "red" lentils are commonly used, but they are really an orange color.
Rose Water-is a flavoring agent made by soaking rose petals in water. It can be found in spice shops or Middle Eastern grocers or Indian/Pakistani grocers. It is often used in sweet foods or drinks.
Saffron-also known as "kesar/kesari," saffron is from the flower of the crocus plant. It is likely the most expensive of all spices. On the Indian subcontinent the threads of saffron, which are typically red or orange in color, are briefly roasted in a skillet, then soaked in warm water or warm milk, giving the liquid a orange to yellow color. The liquid is then put into whatever recipes is being prepared. You will likely find saffron in supermarkets, but definitely in spice shops and Indian/Pakistani grocers.
Tamarind-is a fruit pulp with a sour taste used in some curries, chutneys and sauces, including steak sauces or other food seasoning sauces. Tamarind can definitely be found in Indian/Pakistani shops, as well as other Asian grocers, but some supermarkets likely have it too.
Turmeric-also known as "haldi," is an orange/golden colored ground spice that is said to be good for digestion and to fight inflammation. It adds an orange or yellow color to dishes.
* Graham Kerr was born and raised in England, but he later lived for several years in New Zealand and Australia. He did a television show recorded in Canada for about three years from the late 1960s into the early 1970s. The show was broadcast in the United States, and it was called, "The Galloping Gourmet," and Kerr often mentioned and cooked with, "clarified butter," between gulps of wine... ah, I mean, sips of wine. I watched the show faithfully, and the guy was a hoot, and I swear he was about half tanked by the end of some shows.
You can click on any picture to enlarge it. These are "mixed pickles," my favorite, which I bought at an Indian grocer, but I've also bought similar at a spice shop. This brand has mango (unripened), limes, carrot and green chilies, beside the oil and various spices, including red chili powder (like ground cayenne pepper).
Clockwise from the top: ginger, cumin seeds, black mustard seeds, yellow mustard seeds and nigella seeds (also called, black cumin or black caraway seed)
Clockwise from top left: fresh mint, fennel seeds, mango powder (Amchur), turmeric and saffron.
Clockwise from top left: cilantro (also known as "fresh coriander" or "green coriander"), ground coriander (from the seeds, listed in "Part 1"), ghee (also known as "clarified butter"), ground fenugreek, tamarind paste/concentrate.
Top, nutmeg; bottom left, red lentils; right, split mung beans
Fennel-This word for a plant used as a vegetable, an herb and a spice (the seeds), and distantly related to "fetus," goes back to Indo European "dhei," with the notion of, "to nurse, to suckle;" thus also, "to bring up (a child), to produce;" thus further, the result of those actions; that is, "a yield, product, produce." This gave Latin "faenum," which meant, "hay," the diminutive form of which was "faeniculum," ^ meaning, "fennel," from the little "tufts" on the plant that reminded people of "hay." The Latin spelling later changed to "feniculum." English borrowed the word in the 1200s, as "finel/finol," perhaps initially directly from Latin, but most definitely reinforced by Old French "fenoil," which Latin-based Old French used as its form of the Latin word.
^ A diminutive is a form of a word that conveys a meaning of "smallness" or "dearness."
Labels: Bangladesh, English, etymology, French, Galloping Gourmet, Graham Kerr, herbs, India, Indian subcontinent, Latin, Nepal, Pakistan, spices, Sri Lanka
posted by Randy at 10:27 AM
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