- Bay Leaves is related to camphor and sassafras trees.
- It’s also recognized as sweet bay and laurel leaves.
- Bay leaves are widely used all over the world especially within Indian and Mediterranean cuisines as a fragment of gravies and grain dishes, with beans and meats, and in blends like bouquet garni.
- Black cardamom has a strong camphor like flavor, with a smoky character which compliments curries, rice dishes, hot drinks and even desserts.
- Its flavors and aromas derive from traditional techniques of drying over open flames.
- Unlike green cardamom, black cardamom is rarely used in sweet dishes. It is a key ingredient is Garam Masala.
- Cumin is very aromatic, with a warm, spicy, slightly bitter, earthy flavor and enjoyed universally but especially in Northern African, Middle Eastern, Indian and Mexican cuisines.
- Cumin is usually added to the start of the cooking process, toasted gently in oil or ghee before adding in other spices.
- Cherished by Indian, Scandinavian, and Middle Eastern cooks, cardamom has a sweet, warm taste and is intensely fragrant.
- Cardamom is used in different ways by different cultures, from beverages and delicate desserts to meats and curries.
- Use carefully as it can be over powering.
Mustard Seeds Black
- Mustard seeds add warmth and heat to your dishes and are a key ingredient in curries, soups, pastes and condiments.
- They go particularly well with fish and poultry.
- When infused with oil or ghee they release a nutty aroma.
- Its flavors work well with other powerful spices like garlic and chillies.
Onion Seeds Black (Kalonji)
- Onion seeds also known as Kalonji and Nigella Seeds, have a subtle herbaceous, peppery and earthy nut like flavor.
- Onion seeds go pleasantly well with lamb, chicken, casseroles, cauliflower, potatoes and stews.
- Can be used in making breads, chapattis, parathas and naans.
- They are a key ingredient in breads and flat breads throughout the Middle East.
- They are used in making Panch Puran which is used extensively in Indian cooking.