Panchkula, Haryana, India
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Fenugreek seeds are small, roughly angular, brownish yellow seeds, which have a pleasantly bitter flavour and strong aroma. The seeds are often toasted to enhance their pungent aroma, and then powdered alone or with other spices. In Indian cuisine, fenugreek seed is a common ingredient in curry powders and pickle powders. It is also used to temper various vegetable and dal based dishes to enhance the aroma and taste.
Dry-roasting of fenugreek seeds enhances their aroma and nutty flavour. Before roasting, sort the seeds to remove stones and other debris. Then, heat a pan till warm and add the seeds. Roast on a medium flame stirring occasionally to avoid charring. Roast till the colour deepens. For a mellow flavour (preferred for subzis and dals) roast lightly and for a more bitter taste (preferred for making some pickle masalas), roast for a longer while.
Dill Seeds have a much more potent flavor, similar to a combination of anise and celery. The flat, yellow flowers umbels of late summer give way to the seeds in fall. Dill seed has a camphorous, slightly bitter flavor and has a delicate flavor.
Why Useful
Today, cumin is the second most admired spice in the world after black pepper, usually get used in foods, beverages, liquors, medicines, toiletries and perfumery. Cumin can be used to season many dishes, either ground or as whole seeds. Cumin is said to help in treatment of the common cold, when added to hot milk and consumed.
Cumin Seeds Nutrition Value: Cumin seeds are a very good source of iron and a good source of manganese. Other nutritional are Protein, Carbohydrate, Dietary fiber, Vitamin A, B, C, E and K, Calcium, Phosphorus and Potassium.
Fennel seed is a highly aromatic and flavourful herb, derived from a shrub. The seeds are pale greenish in colour and have a faintly sweet and refreshing flavour.
Crushed fennel seeds refer to the fennel seeds which have been crushed or pounded into a coarse powder. It can be easily prepared at home. Roast and cool the fennel seeds and crush them coarsely using a mortar-pestle or placing them between 2 plastic sheets and crushing using a rolling pin. Crushed fennel seeds can be stored in an air-tight container and use as required.
The small fruit pods are pale brown and have an oval shape, resembling caraway and cumin. It has a bitter and pungent taste, with a flavor similar to anise and oregano. They smell almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. Even a small amount of fruit pods tend to dominate the flavor of a dish.
The plant is mainly cultivated in Iran and northern India. Rajasthan produced about 55% of Indias total output in 2006.
Coriander is one of the oldest of herbs and spices. The fruit of the coriander plant contains two seeds which, when dried, are the portions used as the dried spice. When ripe, the seeds are yellowish-brown or tan in colour with longitudinal ridges. Coriander seed has a warm and subtle flavour with a slight citrus hint. It has an aromatic scent that is soothingly warm, nutty, slightly fruity, and complex. Coriander seeds are available throughout the year, in whole or in ground powder form.
Crushed coriander seeds :To crush the coriander seeds, first clean and dry roast the seeds lightly till light aroma comes out from the seeds. Cool and place them between a clean cloth and crush using a rolling pin or a mortar and pestle into coarse or fine powder. Use as per the recipe requirement. For crushed seeds, you can use both whole or split coriander seeds. Store the crushed seeds in a clean dry air-tight container and keep away from humidity.
Nigella sativa has a pungent bitter taste and smell. It is used primarily in confectionery and liquors. Peshawari naan is, as a rule, topped with kalonji seeds. Nigella is also used in Armenian string cheese, a braided string cheese called Majdouleh or Majdouli in the Middle East.
