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.

tamarind

The pulp from the seeds of the tamarind tree is used as a souring agent. It is one of the defining flavours of Indian cuisine.

turmeric

Turmeric powder is a bright yellow spice powder made from dried turmeric rhizomes. It has has a warm, earthy and musky flavour. The whole fresh rhizome can be used, too.

vinegar

Vinegar is used to impart a sour flavour to the food. We use common brown or white vinegar for most of our cooking.

yellow split peas

Yellow split peas are the dried, peeled and split seeds of the pea. They are sometimes referred to as split Bengal gram or sometimes channa dal.