Indian Spices (Part three)
Cardamom
The pods are small, round, and green; some are blanched, which has less flavor. The seeds in the pods are black. Small round pods that are green are preferred over whiter ones because the seeds retain more volatile oils. They are mostly used to make desserts with milk. When making molasses, add a few cardamoms, which will produce a unique fragrance.
Saffron
Saffron is collected by hand. It is from the Mediterranean coast, Asia Minor, India and China. It's a very expensive spice no matter where you buy it, but its special scent and pleasing hue will make it worth it. Those that have been ground into powder for sale may be mixed with other things, so it is more reassuring to buy sealed filaments. Saffron adds a unique aroma to food and brings a golden color that can make the festive atmosphere better.
Fenugreek seeds
Fenugreek seeds are between brown and yellow, and their seeds are square. The right amount of fenugreek seeds can help digestion. When sautéing fenugreek seeds, be aware that if the color turns brownish black, the bitterness may become more obvious. The ingredients or liquid should be added when the fenugreek seeds in the hot oil turn reddish brown; there will be a distinctive charcoal-grilled smell. The fenugreek plant is rich in vitamins B and folic acid, and has a long history as a rejuvenating agent. It can promote the growth of hair and blood cells, and help them not to be fat.
Fennel seeds
The color of fennel seeds is light green with a yellowish tint, and their shape is similar to cumin seeds with slightly curled ends. It tastes like licorice when chewed, so Indians chew some green fennel seeds after meals to help digestion and refresh the mouth. Some people roast the green fennel seeds first, add some crushed rock candy and shredded coconut, and serve the guests after the meal, which will stimulate perspiration and milk secretion. They are sweet.
Asafetida
The raw material of asafoetida comes from the juice of several different varieties of green fennel plants, with a wide range of colors, including yellow, brown, dark brown, and black. It has a strong taste, with a natural flavor similar to garlic. It is an essential spice in general Indian cuisine. It must be jarred to preserve its flavor. Generally, the texture, purity, and color of ground asafoetida powder vary greatly; rice or flour is added to prevent it from lumps, and on the other hand, it can slightly alleviate its strong taste. It is very helpful for digestion and absorption, which can reduce flatulence, and prevent parasites in the large intestine.
Black mustard seeds
Black mustard seeds are spicy and hot. Add water, ginger, and chili and grind them into a puree to make a slightly pungent sauce. They can be added to various vegetables. A black mustard seed is a very common spice for homes. When added to the hot oil, the black mustard seeds will jump and release their aroma. Too many black mustard seeds will cause flatulence for people with poor digestive function; the black mustard seed has a slight diuretic effect, so an appropriate amount can eliminate flatulence.
The pods are small, round, and green; some are blanched, which has less flavor. The seeds in the pods are black. Small round pods that are green are preferred over whiter ones because the seeds retain more volatile oils. They are mostly used to make desserts with milk. When making molasses, add a few cardamoms, which will produce a unique fragrance.
Saffron
Saffron is collected by hand. It is from the Mediterranean coast, Asia Minor, India and China. It's a very expensive spice no matter where you buy it, but its special scent and pleasing hue will make it worth it. Those that have been ground into powder for sale may be mixed with other things, so it is more reassuring to buy sealed filaments. Saffron adds a unique aroma to food and brings a golden color that can make the festive atmosphere better.
Fenugreek seeds
Fenugreek seeds are between brown and yellow, and their seeds are square. The right amount of fenugreek seeds can help digestion. When sautéing fenugreek seeds, be aware that if the color turns brownish black, the bitterness may become more obvious. The ingredients or liquid should be added when the fenugreek seeds in the hot oil turn reddish brown; there will be a distinctive charcoal-grilled smell. The fenugreek plant is rich in vitamins B and folic acid, and has a long history as a rejuvenating agent. It can promote the growth of hair and blood cells, and help them not to be fat.
Fennel seeds
The color of fennel seeds is light green with a yellowish tint, and their shape is similar to cumin seeds with slightly curled ends. It tastes like licorice when chewed, so Indians chew some green fennel seeds after meals to help digestion and refresh the mouth. Some people roast the green fennel seeds first, add some crushed rock candy and shredded coconut, and serve the guests after the meal, which will stimulate perspiration and milk secretion. They are sweet.
Asafetida
The raw material of asafoetida comes from the juice of several different varieties of green fennel plants, with a wide range of colors, including yellow, brown, dark brown, and black. It has a strong taste, with a natural flavor similar to garlic. It is an essential spice in general Indian cuisine. It must be jarred to preserve its flavor. Generally, the texture, purity, and color of ground asafoetida powder vary greatly; rice or flour is added to prevent it from lumps, and on the other hand, it can slightly alleviate its strong taste. It is very helpful for digestion and absorption, which can reduce flatulence, and prevent parasites in the large intestine.
Black mustard seeds
Black mustard seeds are spicy and hot. Add water, ginger, and chili and grind them into a puree to make a slightly pungent sauce. They can be added to various vegetables. A black mustard seed is a very common spice for homes. When added to the hot oil, the black mustard seeds will jump and release their aroma. Too many black mustard seeds will cause flatulence for people with poor digestive function; the black mustard seed has a slight diuretic effect, so an appropriate amount can eliminate flatulence.
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Next: French Fried Chicken and Cheese
Previous: Indian Spices (Part two)