chickpeas
Chickpeas are used in snacks, salads and dals. They are the basic ingredient in besan, a gluten-free flour used extensively in Indian cuisine. Some of our favourite recipes in this book feature chickpeas, or besan.
ingredients
Information on some of the common Indian ingredients and mixtures. The articles describe the ingredients, how you might use them and how to buy them and store them.
The articles will give the common name in India, usually in Hindi, links to reference material and the botanical name of the ingredient. Several entries point to our homemade recipes. Making some of these ingredients at home is much better than the store-bought alternative.
chillies
Chillies are synonymous with Indian food. You don't necessarily have to overdo it - and have your eyes streaming and be drenched in perspiration - but, without some chilli, dishes seem incomplete.
cinnamon
The flavour of cinnamon is quite delicate and aromatic. It is a fundamental ingredient to most north Indian dishes.
cloves
Cloves have a sweetly pungent, astringent and strongly aromatic. They are used in sweet and savoury dishes.
coriander leaves
Coriander is probably the world's oldest and most commonly used herb. It is green, leafy and strong-smelling with a fresh, citrus taste that makes it an invaluable garnish and flavour enhancer.
coriander seeds
The coriander seed has a warm and subtle flavour with a slight citrus hint. It has an aromatic scent that is soothingly warm, nutty, slightly fruity, and complex.
cumin seeds
Cumin seeds, used either whole, or roasted and ground, add an earthy and warming feeling to cooking.
curry leaves
Curry leaves are the shiny, dark green, aromatic leaves of a tree from the citrus fruit family that release a deliciously nutty aroma when fried in hot oil.
dried chillies
Dried chillies are pungent, hot, spicy, intense and sometimes smokey. They give heat, colour and vibrant flavour to a dish. They tend to be hotter than fresh chillies.
dried mango powder
Dried mango powder, or amchur, is a spice made by grinding dried mangoes. It is a beige powder with a honey-like fragrance and a sour fruity flavour. It is used to add a fruit flavour without adding moisture or as a souring agent.
fennel seeds
Fennel seeds are highly aromatic, are pale greenish in colour and have a faintly sweet and refreshing flavour.
fenugreek leaves
Fenugreek leaves, both fresh and dried, are used in Indian cookery for the strong aroma that is typical and evocative of this cuisine.