Tandoori paste is a mixture of spices including coriander, cumin,
peppercorns, cloves, cardamom, with paprika giving it the typical
Other name - Indian Saffron.
Turmeric complements - curries, vegetables, rice, fish, eggs, pickles, chutneys, cream sauces.
Turmeric is the thick, cylindrical rhizome or underground stem of a
tropical plant belonging to the iris family and was originally grown in
India and the Far East. It adds a brilliant yellow colour and an earthy
flavour to foods such as Indian curries, rice and vegetarian dishes.
Use Turmeric wherever a dish will be enhanced by a brighter yellow
colouring such as eggs, relishes, mustard or cream sauces, soups and
Piccalilli is probably the best known commercial product for the use of Turmeric.
Indian Brahmin vegetarian dishes are flavoured with sambhar powder -
a hot spicy mix using Turmeric and asafoetida, which balances the
‘windy’ properties of beans and pulses.
Vanilla complements - cakes, puddings, cream, ice-cream, rice puddings, pancakes, custard.
Vanilla is the long, slender, black seed pod of a perennial creeper
or vine belonging to the orchid family. It is native to the tropical
forests of Central America and Mexico. Its sweet, slightly smokey,
aroma and taste has made it one of the world’s most popular flavourings
for sweet dishes.
For cakes, puddings and sweets keep a Vanilla Pod in a jar of sugar
to be used for baking. Top up with more sugar and the same pod will
perfume the added sugar for up to a year.
For sauces, custards and ice-cream, infuse the milk with a Vanilla
Pod. Afterwards the pod can be rinsed, dried and returned to an
airtight container. The same method can be used for syrups and poached