The flavor of a bay leaf is vaguely similar to herbs such as thyme and oregano. The aroma of a bay leaf is much stronger than the flavor. They are great not only in Indian dishes but in stews and soups. ...
My Pantry
Tahini
Tahini: Made from toasted ground hulled sesame seeds. It is often used to make hummus or eaten on its own as a dip. It’s a staple in Middle Eastern cooking. ...
Za’atar
Za'atar: A Middle Eastern spice blend made up of spices such as thyme, sumac, oregano, sesame seeds, cumin, and etc. The spice blends vary from one region to another. The flavor of za'atar is a bit tangy, herby, and slightly nutty. ...
Sumac
Sumac: A very popular Mediterranean spice that has a sour, fruity, vinegar flavor. It comes from the berries of a wild bush that is then dried and crushed to make sumac. This spice is often used to add a sour element to dishes. ...
Asafetida (Hing)
Asafetida (Hing): The aroma and taste of this spice can be quite off putting, but when it is cooked in some fat like oil or butter it brings an onion like flavor to the dish. This spice is commonly used in Indian cooking, and a little bit of it goes a long way. ...
Curry leaves
Curry leaves (Karipatta): Most commonly used in South Indian cooking, this spice is used mostly in its fresh form. The curry leaves have a bright lemony flavor slightly similar to herbs like kaffir lime leaves. It can be found in the refrigerated section of an Indian store, sold in small plastic packets. ...
Garam Masala
It is a mixture of different spices that are dry roasted in a pan and then ground together. The blends of different spices changes depending on what type of dish you are using it for. The blend also defers from regions and each household has their own personal blends. In Ayurveda, garam masala refers to spices that are heating for the body. It is considered to be a very healthy blend according to Ayurveda because it provides the perfect balance of warmth and heat needed for ideal metabolism. ...
Cardamom
Cardamom (Elaichi): One of my most favorite spices. It has a very distinct fruity and floral aroma. This spice can also be used in sweet and savory dishes. It is a must spice to use when making chai. I would recommend buying cardamom pods and when you require the cardamom powder just take the seeds and ground them up. ...
Fenugreek seeds
Fenugreek seeds (Methi dana): The seeds are quite bitter in taste similar to burnt sugar. Fresh and dried Fenugreek leaves are also often used in Indian cooking. ...
Mace
Mace (Javaitri): It is the outer layer that holds nutmeg seed. Whole dried mace is sold as blades, but you could also buy it in powdered form. Mace has much milder flavor compared to nutmeg and is used in a lot of European cooking. ...