In this post I'll introduce a number of other spices that are used typically in Indian cooking and which will be used in the recipes in the coming posts.
FENUGREEK
Also known as 'methi', this spice is used widely in Indian cooking. Both its seeds and the fresh leaves are used. The seeds are inexpensive and grows very easily, so one easily have the fresh leaves to use as seasoning, similar to chadon beni and celery.
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| Fenugreek (methi) seeds and leaves(http://www.bbc.co.uk/food/fenugreek) |
MUSTARD
Known as 'rai' in hindi, this spice is one the pickling spices used in Indian pickles. Like the fenugreek, mustard leaves are also used but not as a seasoning instead as a type of spinach dish called 'sarso ka saag'. This dish looks and tastes very similar to 'dasheen bush bhaji' or a thick calaloo.
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| Mustard greens used to prepare Sarso ka Saag |
The seeds are used in various dishes and also powdered to add to various spice blends. Two varieties exist; the black and yellow seeds. Oils extracted from the mustard seed is very popular for use in pickles (or amchaars).
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| Two varieties of mustard seeds (http://www.bbc.co.uk/food/mustard_seeds) |
TIP: When next preparing the typical Fried Aloo dish for dinner, substitute pure mustard oil instead of normal vegetable oil for a fresh spin on a traditional dish. I currently use only mustard oil. Small change = big taste.
AJWAIN
Also known as 'carom', this spice reached India from the eastern Mediterranean areas. The seeds are oval shaped and resemble that of cumin.
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| Ajwain seeds |
Used mainly in pickles, it is also used for cooking and much has been written on its health benefits. Like most of the spices mentioned up to this point, ajwain is inexpensive.
FENNEL
This is a very popular spice in India (known as 'saunf'), it is used both for cooking and for pickling. Its delicately aromatic flavour which is somewhat similar to anise, allows it to be used in confectionery. Its uses also extends to medicinal.
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| Fennel seeds |
Anyone who visited an Indian restaurant in India would tell you that following a meal, a small bowl of fennel mixed with sugar is placed on the table while you wait on the bill. The mixture is simply heavenly and really helps to reduce excess fullness (due to overeating) from the meal. Serving amount is usually one teaspoonful.
TIP: Try mixing the fennel seeds with brown sugar in a 1:1 ratio and serve after meals. It has a taste like a kid's candy.
WHAT DO THESE SPICES TASTE LIKE?
Right now you might be wondering what these spices taste like. Would you believe me when I say that you already have!
Go back to the second post where I gave the basic mix for a curry. Well, those spices along with one or two more in varying proportions create several blends which are marketed in Trinidad under brands such as Chief Brand and Turban Brand curry powders.
Have a look at the list of ingredients the next time you are at the supermarket!
Keeping spices separately in several storage containers allow you create blends as you want at that point in time. As mentioned earlier also, the aroma and flavour is much more distinct when you blend prior to cooking as opposed to using commercial blends. This leaves the power to you to fully explore your culinary creativity. In India and as you notice with professional chefs, spices are kept individually and blended as needed. The lesson: keep your spices in separate air-tight containers!
Of course, local curry blends have a taste unique to Trinidad and Tobago and do provide some measure of convenience for newbies and 'river-lime' cooks. It therefore has etched out a place for itself in local culinary delights.
In the next post I will compare local blends with the premixed curry blends from India and Pakistan which have become extremely popular both in India and abroad.
