CARDAMOM: The Queen of Spices
The world may call cardamom the ‘queen of spices,’ but for me, it will remain the enlivener of curries. Every traditional Indian recipe has at least a trace of cardamom…
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Ginger: Grating The benefits
I can chop it up. Grate it down. Slice it thin. There are myriads of ways I can use fresh ginger in a recipe which is why I adore it….
Continue readingFennel Seeds: Roast For More Benefits
Saunf: Frying the Fruit The love affair Indians have with saunf, or what the world calls fennel seeds, is no mystery. The spice not only dominates our recipes but the…
Continue readingAjwain (Carom Seeds) : What Wonders Do You Hold?
Healthy, happy and sometimes indulgent – that’s my motto when I step into the kitchen. It is about whisking wholesome, healthy food that also makes the mouth water. Spices let me do…
Continue readingCumin: Toasting The Benefits
Jeera: Winnowing The Seeds Did you know Cumin is the second most popular spice in the world, right after black pepper? I didn’t and considering it occurs like a leitmotif…
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