Indian Spices

Required items Chili: Two types; Byadagi and Guntur Chili. Good to keep it in the sun for four days. Dried and its stalk removed. Byadgi Chili: 250 gms Guntur Chili: 1 kg 2 kg coriander seeds kept in the sun and dried sesame seeds 250 gm Cardamom 50 gms Asafoetida 50 gms Cumin seeds 200 gms Cinnamon 20 gms Mustard 125 gms Black peppers 20 gms stone flowers 25 gms Chakri flowers 20 gms Cloves 20 gms Fenugreek 100 gms Shahajire 50 gms JayPatra leaves 20 gms Nagkeshar 10 gms Chirfal 10 gms

One kg of chilli as described above was taken. Stalks were removed and it was dried in the sun for 4 days. When the chili is fully dry it should be crunchy. One kg of coriander seeds is to be dried in the sun in the same manner. Coriander seeds are to be sifted and cleaned. First take oil in a pan and fry the asafoetida. Then fry the turmeric. Then fry in the dry coconut slices. Now all the remaining spices are to be fried in oil. But these are shallow fried to preserve the fragrances . Finally

Ingredients Red chilli – 5 cups (tightly packed), Kashmiri chilli – 2 cups (tightly packed), curry Leaves – 1 cup, sea salt/rock salt/ – 1/2 tsp

Wash the curry leaves and dry them in the sun along with red chillies.Remove the stem from red chillies and put them in the grinder along with the curry leaves and salt. Pulse till a fine powder is obtained.Let it cool completely. Do not store the red chilli powder when it is hot.Adding rock salt prevents insects or bugs from infesting it and helps retain the freshness of the powder when it is stored for a long time. Adding kashmiri chili enhances the flavour and is less spicy than red chili. S

Turmeric (Curcuma longa syn. C. domestica) is a subtropical/tropical plant which is a member of the ginger (Zingiberaceae) family, and is native to Southwest India. It’s grown traditionally as a spice, medicine and as a source of bright yellow dye. Ground turmeric root is an important culinary spice, and curry powder contains up to 25% turmeric.The root (rhizome) of the turmeric plant has been used in Chinese and Indian medicine for thousands of years. In traditional Chinese medicine (TCM), turm

Cumin also known as Jeera, is a popular spice used in Indian cooking. It has a warm, earthy flavour that pairs well with meat, vegetables, and lentils. Cumin is commonly used in Indian curries, soups, and stews, and it can be used whole or ground. Cumin is also a digestive aid and is used in traditional Ayurvedic medicine to improve digestion.

Coriander also known as Dhania, is another essential spice in Indian cuisine. It has a sweet and citrusy flavour that pairs well with cumin. Coriander is used in curries, chutneys, and spice blends like Garam Masala. The seeds can be toasted and ground, or used whole in dishes.

Cardamom ,also known as Elaichi, is a sweet and aromatic spice commonly used in Indian desserts and chai tea. It has a distinct flavour that pairs well with cinnamon and cloves. Cardamom pods can be used whole, or the seeds can be ground for use in spice blends.

Mustard seeds, also known as Rai, are small seeds with a pungent flavour. They are used in Indian pickles, curries, and chutneys, and can be used whole or ground. Mustard seeds are also a digestive aid and are used in traditional Ayurvedic medicine.

Fenugreek, also known as Methi, has a slightly bitter and nutty flavour. It is commonly used in Indian curries and spice blends like Garam Masala. Fenugreek seeds can be used whole or ground, and the leaves are often used in dishes like saag paneer.