My Indian Spice Drawer Part 3

Nutmeg Components

Continuing with the spices in my own collection, ones that may be used for many other cooking or baking applications but are also very much on the list for Indian cooking, this is installment 3. 

Herbs and spices are an integral part of getting flavors right in a recipe. Herbs are defined as the leaves or plant parts of an annual plant that does not develop woody stems. That leaves a lot open to interpretation. In my own parlance, herbs are most often the leaves of a plant, including stems if they are non-woody. Spices, however, are any part of the rest of a plant, be it stem, bark, root, flower, fruit or seed. This spice category encompasses things like Mango Powder (dried, unripe mango fruits, ground to powder), nutmeg arils, called Mace (see picture above), ginger or turmeric rhizomes, cinnamon or cassia bark, and all the myriad "seeds" (which in many cases are fruits, themselves: peppercorns, cumin, caraway, etc.).

In these pages of spices and definitions, keep in mind that the amount of any spice shown in my photos is one tablespoon. One exception: Indian Bay Leaves, which are far too big and long to fit into a tablespoon! 

Mace Blades

Mace Blades 

(The nutmeg seed's Aril) 

(Myristica fragrans)

Native to the Spice Islands of Indonesia, Mace is the aril, or lacy seed covering, for nutmeg. The nutmeg fruits are dried and split, and the seed with its aril is removed and separated, and once dried, the mace aril turns orange. Nutmeg and mace, being the same plant, have similarities in flavor, but are not identical. Mace is more often used in savory dishes, while nutmeg is more often used in sweet applications, though it can be used in either. When the mace is dried and sold, the pieces break apart and are called mace “blades.” Used more often in southern Indian dishes, it is also sometimes added to local spice mixtures. 

Some Indian names for Mace you may encounter: Javitri

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Mango Powder

Mango Powder

Dried Mango Powder, or Amchur, is prepared from unripe mangoes that are harvested, peeled, thinly sliced and dried before grinding. The resultant powder is used most often in northern Indian recipes as a fruity souring agent, where in south India, tamarind would be more often used. Amchur is usually used in place of lemon or lime, and these can be substituted is amchur is not available. Use Amchur in anything that can use a little tartness or zip, such as dals, curries, breads, soups and Indian “pickles.” (See an example of an Indian "pickle" here.)

Some Indian names for Mango Powder you may encounter: Amchur, Amchoor, Aamchur

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Mustard Seed, Brown / Black 

Brown Mustard Seed

(Brassica juncea / Brassica nigra)

Native to North Africa, parts of Europe and Asia, Mustard Seeds (family Brassicaceae), are very tiny. Brown (interchangeable with Black) Mustard Seeds are the kind most often seen in Indian dishes and have a greater potency of flavor than lighter varieties. As mustard seeds are an anti-microbial, they are often included in pickles, chutneys and other preserved foods. Brown or black Mustard Seeds are another of the Bombay Five-Spice mixture, Panch Phoron. Used whole, if not dry toasted first, the most common way to use these seeds is sautéing in hot oil until they pop and crackle to release their nutty flavors.  

Some Indian names for Brown Mustard Seed you may encounter: Rai, Raai, Sarson, Shorshe

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Yellow Mustard Seed

Mustard Seed, Yellow 

(Brassica alba or Sinapsis alba)

Yellow Mustard Seeds are slightly larger in size than the brown or black mustard seeds, but slightly less pungent. They have a milder flavor and good preservative qualities. If a milder flavor is desired, then the Yellow Mustard Seeds may be used in place of the more common brown mustard seeds. These yellow variety are the ones used to make the U.S.'s “hot dog mustard.” The yellow seeds are seen more often in northern Indian cooking. 

Some Indian names for Yellow Mustard Seed you may encounter: Sarson, Kadugu

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Nigella Seed

Nigella (Onion Seed, Charnushka)

(Nigella sativa)

The genus Nigella is a diminutive of the Latin ‘Niger,’ meaning black. Of the family Ranunculaceae, these seeds are native to south and southwest Asia. Often confusedly named Black Cumin, these two types of seed are not the same and do not taste at all alike. Nigella, sometimes called “onion seed,” is not onion seed either, but has a slight onion/pepper/oregano flavor. Nigella seeds are another of the Bengali Five-Spice, Panch Phoron. These seeds are pungent and bitter and often used dry roasted and added to salads, vegetables, potato, curry or dal recipes, flatbreads, samosas, chutneys.

Some Indian names for Nigella you may encounter: Kalonji, Calonji, Mangerella

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Nutmeg

Nutmeg 

(Myristica fragrans)

Native to the Spice Islands of Indonesia and also grown in Kerala, India, Nutmeg is the seed of the nutmeg fruit. The seed is surrounded by a red aril, which once removed and dried, turns orange and becomes the spice, Mace. Used most often in northern Indian Mughul cuisine, and often a component of Garam Masala, Nutmeg is also used in some meat dishes in Kerala, it is often added to Sabzi (vegetable or greens dishes). Once ground, nutmeg loses its flavor quickly. As the seeds are soft enough for very easy grating, always keep the whole Nutmeg seeds in your spice cabinet, to grate just when needed. 

Some Indian names for Nutmeg you may encounter: Jaiphul, Jaiphal

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Black Peppercorns

Peppercorns, Black 

(Piper nigrum)

Black Pepper is native to Kerala in southwest India and is extensively cultivated there and in other tropical regions. Black Pepper is known worldwide and the most commonly used spice. Pepper is considered a drupe, or stone fruit. The outer fruit, fermented in place in black pepper, also contains its own citrusy, woodsy and floral flavors and aromas, missing from white pepper, which is just black peppercorns with this outer fruit layer removed. Black Pepper imparts a spicy heat in any dish and is used in most Indian curries.

Some Indian names for Black Pepper you may encounter: Kali Mirch

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Pomegranate Seed, Dried

Pomegranate Seed, Dried

(Punica granatum) 


Pomegranates originated in the region extending from modern-day Iran to northern India and are cultivated throughout the Mediterranean. In Indian cooking, Dried Pomegranate arils are used as a souring agent, similarly to tamarind in the south and mango powder (amchur) in the north. These dried Pomegranate seed arils can be used either whole or ground in chutneys and in things such as dal recipes and choles, curries, raitas.

Some Indian names for Dried Pomegranate Arils you may encounter: Anardana, Daan, Dalimb, Dalimbari, Dadima, Mathalam Pazham

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White Poppy Seed

White Poppy Seed 

(Papaver somniferum)

White Poppyseed and blue/black poppyseed come from the opium poppy, though the latex used for opium is long gone by the time the seed pods are ripened. White poppy seeds are more often used in Indian cooking, where the seeds are ground and added to some sauces or used whole. Blue poppy seeds may be substituted, though the color may conflict with the color of the Indian food being prepared. Blue poppy seeds are more often used in Western cuisines, in pastries, or as toppings. White poppy seeds are smaller than blue poppy seeds, though both are tough and more easily ground if soaked first, and then ground with a poppy seed grinder.

Some Indian names for White Poppy Seed you may encounter: Khus Khus, Khas Khas, Posto

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Kashmiri Saffron

Saffron

(Crocus sativus L.)

Probably first cultivated in or near Greece, Saffron is the most expensive spice in the world, and is the dried stigmas of the saffron crocus. The price is due to the need for each flower to be picked and the three stigmas removed, all by hand. A pound of saffron can contain from 70,000 to 200,000 threads. Look for saffron that is the most consistently deep dark red. The yellow "threads" found mixed into many grades are the stile, meaning less care was taken when separating the flowers, stigmas and stile, lowering quality. Saffron exudes coloring that is a bright golden yellow to yellow orange. It is used often in Indian cuisines and makes a most lovely saffron rice. Beware of fake "saffron," which is the petals of the safflower, or Mexican "saffron," which is a marigold's petals. Neither of these will give the flavor and color of true saffron.

Some Indian names for Saffron you may encounter: Kesar, Zafran, Kapharan



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.