I can't even think how many times I have iterated and reiterated that statement, just in these blog columns I've written. I love using and discovering new spices. I seek them out, finding ways to use them. As I have a strong love of Indian cooking, I also have a correspondingly large collection of spices used in Indian cooking. It has also been a journey in trying to decipher some of these spices, as they can be very confusingly called by other names. I have spent many an hour searching the 'net and all my books to try and unravel and demystify some of these names. In particular, the one that has caused more confusion than any other is Black Cumin.
Little known outside of India, in most places anywhere on the internet, it is equated as either being the same or as interchangeable with Nigella seed. Even more confusingly, They are both at times called "caraway." If one has actually used any of these three - very different - spices, one will know that they are neither the same, nor remotely interchangeable, flavor-wise. In the interest of clarity, I have spent the last few days photographing my spice collection and doing research, so I can present a fair look into the different spices and how they are used and confused. Going alphabetically, I am going to do a series here, in hopes it becomes a reference to remove confusion. And, without further ado:
Allspice, Pimenta, Jamaica
Pepper
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| Allspice |
Native to the Greater Antilles, Mexico and Central America, the dried, unripe fruits of this medium sized evergreen tree are used as a spice. While it is a spice with its own flavor components, it is said to comprise the flavors of cinnamon, nutmeg and cloves, combined. Generally used in Caribbean cuisines and in baking, Allspice is often substituted for these three spices, and in India, it can be used in a Garam Masala to substitute all or part of the mixture of the three spices mentioned. It is not commonly used in India.
Some Indian names for Allspice you may encounter: Kabab Cheene, Kabab Cheeni, Saada Golmuruch
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| Anise Seed |
Anise Seed
(Pimpinella
anisum)
While Anise seed is grown in India, little distinction is made between Anise and Fennel seeds; the same name is given to both. Anise is sweeter and more aromatic and less often used. It may (or may not) be interchanged with fennel seeds in chewing them for indigestion, or when made into the little after dinner sweets (Mukhwas), which are candy coated fennel (or anise) seeds, tasting similar to “Good ‘n’ Plenty” candy.
Some Indian names for Anise Seed you may encounter: Sounf
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Asafoetida
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| Asafoetida |
Native to Iran and Afghanistan, but mainly cultivated in India, Asafoetida is a dried gum oleoresin exuded from the root of a large perennial herb in the Apiaceae, or celery family. It has a most pungent smell, earning it the nickname of “devil’s dung.” In the U.S. it is hard to find in its pure state (truly overpowering) but is generally found “cut” with other gums and some sort of starch. Once cooked, this powder results in a flavor of onions or leeks and is often called for in sects that use no onion or garlic in their food. Whether using onion or garlic or not, Asafoetida is a delicious addition in your Indian pantry.
Some Indian names for Asafoetida you may encounter: Hing, Asafetida
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| Indian Bay Leaf |
Bay Leaf, Indian
(Cinnamomum tamala)
Not to be confused with Turkish or Californian bay laurel leaves, these Indian Bay Leaves are far larger and are easily recognizable by their three lengthwise veins. Often (confusingly) just called “bay leaf,” in Indian recipes, it is understood that the recipe is calling for this Indian Tej Patta leaf. The aroma and flavor are more reminiscent of cinnamon, cassia and cloves. Bay laurel leaves should never be substituted, as their flavor is entirely different. If no Tej Patta leaves are available, add an extra piece of cinnamon to your dish instead. Tej Patta is commonly used in the Moghul cuisines in the north of India, in dishes such as Biryani and Korma.
Some Indian names for Indian Bay Leaf you may encounter: Tej Patta, Tamal Patra, Tamalpatra
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| Caraway Seed |
Caraway
(Carum carvi)
“Caraway” is the name often mistakenly used for black cumin and sometimes even nigella, in Indian parlance. It is not the same seed, nor even with similar flavor. Caraway seed is used in north African, Middle Eastern and European cuisines, but not much used in India, if at all.You will find caraway seeds in rye breads and other breads, sauerkraut and in some North African spice mixtures, such as Harissa.
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| Black Cardamom |
Cardamom Pods, Black, aka Greater Cardamom, Indian Cardamom
(Amomum subulatum)
Unlike green cardamom, Black Cardamom is used only in savory dishes, due to its strong menthol and smoke flavor and aroma which comes from being dried over an open fire. More than half the world’s black cardamom is harvested in India. It is used as a spice and the pods can be broken open to remove the seeds as with green cardamom. Along with green cardamom, Black Cardamom is a member of the ginger family (Zingiberaceae), although the two plants are very different. This spice needs strong flavors to pair with its own strong flavors, and goes well with lamb or beef dishes, as well as things like mushrooms or collard greens.
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| Green Cardamom |
Cardamom Pods, Green
(Elettaria cardamomum)
Light green in color and far smaller than black cardamom, Green Cardamom is used in many parts of the world and can be used in sweet and savory foods. Guatemala is the largest producer of cardamom, followed by India. A member of the Zingiberaceae or ginger family, the flavor is intensely aromatic, and a little goes a long way. Commonly used as part of the spices in a Northern Indian Garam Masala, it is also used extensively in Nordic countries in breads and sweet buns. Green cardamom is the third most expensive spice in the world, following Saffron and Vanilla in price.
Some Indian names for Green Cardamom you may encounter: Choti Elaichi, Dhoti Elaichi, Hari Elaichi, Choti Ilaichi
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| Carom Seed |
Carom Seed, Bishop’s Weed
(Trachyspermum ammi)
Widely cultivated in India, Iran and Afghanistan, and used mainly in India, Carom is a member of the family Apiaceae and is in reality a seed-like fruit, or schizocarp, as are caraway, cumin and fennel. Carom seeds are used to flavor vegetarian dishes, breads and pastries such as roti and paratha, and excellent in the dough used for samosas. Tiny Carom seeds can be used as a digestive aid, and as such are often added to lentil and bean dishes. As the seeds are rich in thymol, the flavor has striking similarities to common thyme, which can be used as a substitute.
Some Indian names for Carom Seed you may encounter: Ajwain/Ajowain
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| Kashmiri Chili Powder |
Chili Powder, Kashmiri
Kashmiri Chili Powder is purportedly the ground chili pods of a chili from Kashmir. Right? Well, no. The chili peppers used to create “Kashmiri Chili Powder” are distinguished by the criteria of being very strongly red colored and relatively mild (less than 2,000 Scoville Units) as chili peppers go. And the peppers are not even grown in Kashmir. Various peppers may go into the mix and then labeled Kashmiri Chili Powder. If you are in doubt, or cannot get this powder, the easiest substitute is mixing 3 tablespoons of a good red paprika with 1 tablespoon of cayenne pepper.
Some Indian names for Kashmiri Chili Powder you may encounter: Kashmiri Mirch, Degi Mirch
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| Resham Patti Chili Powder |
Chili Powder, Resham Patti
Where Kashmiri Chili Powder is touted as “mild” (heat tolerance being relative), Resham Patti is described as “medium hot” or “hot.” These chilies, whole or powdered, are often used in masalas, 'pickles' and chutneys. The peppers, described as short, broad and conical with thick skin, are a deep maroon-red in color and commonly used in southern India, especially in Sambar. Not best used for coloring a dish, but for the heat they impart.
Some Indian names for Resham Patti Chili Powder you may encounter: Reshampatti, Resham Patti, Resham Patti Mirchi
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.
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