Mace is found in a variety of spice blends, including curry powder, and garam masala. It is used in baked goods, particularly doughnuts, cakes, puddings, and custards, but it is also used in pickling recipes or to infuse flavour, as a bay leaf does. Cheese dishes, souffles, sauces, soups, and poultry and fish recipes can all benefit from the spice. It goes well with dishes containing cherries or chocolate. The blades can also be used to flavour rice, steamed dishes, stocks, and other liquid-based recipes that require a long cooking time.
Long pepper (Peepli)
This long pepper is commonly used in spice blends and is used in Ayurvedic and Chinese medicine. “It forms the body of many spice mixes and is used to flavour curries, kebabs, and gravies,” says the chef. It can also be used to season soups with seafood, meats, and vegetables.”
Turmeric, one of the most versatile Indian spices, has numerous culinary applications, so much so that it has been widely adopted by the West. This Meghalayan turmeric is a darker shade of yellow and contains more curcumin than regular haldi. “Best had with hot milk or in a hot cocktail, this turmeric can also be used in the batter to fry Amritsari fish or paneer,” says the chef. It also perfectly flavours butter for bakers.” Paushtikstore.com
Phool Patthar (Stone Flower)
This magical ingredient, also known as Stone Flower, is high in antioxidants and has a mossy, earthy flavour that elevates many Awadhi recipes. “Never used alone, this herb shines in spice blends like garam masala, or to flavour kebabs and curries,” says the chef.
Radhuni (wild celery)
Don’t be fooled by its appearance. Radhuni has nothing to do with carom seeds. It has notes of parsley and celery and is widely used in Bengali kitchens. “Perfect for a cocktail garnish, it can also temper a curry,” says the chef. You can even incorporate it into your panch phoran spice blend.”
Timur (Timut pepper)
This seedy spice from Uttarakhand is related to the Sichuan pepper family and is widely used in Nepali cooking. “Use it for tempering or add it to chutneys,” says the chef. Its spicy notes complement chocolate-based desserts.”
Nagkesar (Ceylon Ironwood)
It’s a game changer with a sweet accent and medicinal value that’s used to make goda masala, Malvani masala, and dhansak. CHEF SAYS: “It works best with ingredients such as chilli, garlic and ginger. Combine it with your homemade jams and murabba.
Cambodge (Malabar Tamarind)
Use hill tamarind, also known as kolam puli, sparingly because it can overpower all other flavours. “Use it to make Kerala-style meen curry, Coorgi pandi curry, or Sri Lankan ambulthiyal,” condiment for a flavouring curry. It can be used to pickle seafood or as a Pad Thai extract.”