FOOD OF THE GODS…….
Asafoetida is the dried latex exuded from the living underground rhizome or tap root of several species of Ferula, which is a perennial herb (1 to 1.5 m high). Asafoetida is unique to other spices, as it is not made from the leaves, flowers, seeds or roots of the plant. To harvest asafoetida, the stalks of the plant are cut and the milky fluid which is released is collected and dried into a sticky resin. The resin-like gum which comes from the dried sap extracted from the stem and roots is used as a spice. This spice is used as a digestive aid, in food as a condiment, and in pickles. Asafoetida is also known as hing, devil’s dung or stinking gum. It tastes much better than what its unpleasant smell suggests. It combines extremely well with other spices. The Persians considered it as food for the Gods. Continue reading
Red chilli powder…adds colour to curies as well as heat and flavour. Red chilli powder is a perfect blend of taste and colour. These come in different varieties. Red Pepper is commonly known as “chilli” or “chilli peppers,” are fiery red or orange pods. The ground product ranges from orange-red, to deep, dark red. They are also known for their digestive properties. Chili Powder is sure to enhance the flavour of the cuisines. Chilli is mostly used in its powdered form in day-to-day cuisine. Red chilli powder is an indispensable ingredient in most Indian dishes. Chilly is mostly used in its powdered form in day-to-day food as well as making various seasoning’s like sauces, chutneys and pickles.
Our Red Chilli Powder has a healthy red colour which indicates its freshness and quality. It can vary in heat and flavour depending on the amount and variety of chilli used. Indian chilli powder is made from ground chillies. It is much hotter. Chilli powder needs to be stored in an airtight container and kept in a cool, dark, dry location. Continue reading
Flavours of life…
It’s hard to imagine cooking without spices. Spices are natural flavouring elements most often in dried form but sometimes fresh. A spice is a dried seed, fruit, root, bark or vegetative substance used in nutritionally insignificant quantities as a food additive for the purpose of flavouring. So accustomed are we to the richness of flavour, vibrancy of colour and the delicacy of aroma that the food we eat would be sadly lacking without these vital ingredients. Cooking with spices goes a long way to achieving a cook’s desire to serve delicious food. Today’s enthusiasm of trying different foods and flavours lies behind much of the growth in the availability of spices. Continue reading