Herbs & spices
Basil –
Has a pleasing smell, considered as one of the most useful herbs, used with
fish, salads, even to flavour.
Bay
Leaves – A glossy green leaf that gives a sharp taste to soup. Can be used
fresh, dried, powdered, gives a tangy taste to a sweet dish.
Cardamom-
(Enasal) A small pod contining a number of black seeds inside the husk.
Commonly used in rice dishes, pickles, curries, desserts etc.
Cloves –
(Karabunati) Used in powder form or whole, mainly in preparation of rice
dishes, curries, and meat dishes.
Cinnamon
–(Kurundu) The powder or the cinnamon stick is used in most types of cooking
from flavouring tea, cakes, buns, drinks, curries etc.
Chilli –
(Miris) Comes in different shapes and sizes. Generally chillies are hot in
taste, but some can be really fiery. Chillies are used fresh or dried, the
dried red ones are grounded to make chili powder.
Cumin-(Suduru)
It is an oval shaped seed, used dried I n whole or in powder form, has a
Strong taste. When heated brings out a nice aroma, an essential ingredient in
curry powder.
Fennel-(Mahaduru)
It adds a nice flavour to curries. Roasted fennel seeds are even served after
meals to freshen one’s breath.
Coriander
– Are much in demand for Asian and middle-Eastern cooking. Are used in salads,
curries and garnishing.
Chives-
Belongs to onion family. Gives a nice flavour to an omelets, soup etc. Best
when cut with a pair of scissors to small pieces, add at end of cooking.
Cayenne
pepper- Native to central America, orange/red in colour hot and pungent, used
powdered. This is not the same as paprika.
Fenugreek/Dill-These
small yellow brown seeds are used sparingly because it can give a bitter
taste-used in vegetables and fish curry, also used for medicinal purposes.
Garam
masala- Aromatic mixed spice powder used mostly in Indian cooking.
Ginger-
Used the root of the plant and it has a sharp taste. It is essential in cooking
meat and also famous in Chinese cooking.
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