Masala
A handy guide to Indian spices and other odd substances (with English subtitles)



Hindi English
Description
                           
Duniya Coriander Suka duniya is dry, powdered coriander seeds and is the one usually meant. Hari duniya, green coriander means the fresh leaves (also called Cilantro and Chinese Parsley). Both are usually available in a supermarket.
                           
Ghee Clarified butter Ghee (clarified butter) is the shortening/oil of choice in Northern India. These days many substitute a vegetable oil for ghee. Vegetable oil (duldha) is cheaper and some types are healthier. For meat or vegetable dishes, the oil works well. In desserts, if it says ghee, try and find some. The taste is changed dramatically if butter or oil is used. Besides taste, ghee is useful because it can be heated quite hot before it scorches, unlike butter. Follow the link, for directions on making ghee if you can't find clarified butter.    
                           
Gur Jaggery Gur is raw, unprocessed sugar (I think). It has a rather distinctive molasses-like flavor. It is available at an Indian or Mexican food store and occasionally in the Mexican section of the supermarket, usually in kind of a block shape. A reasonable substitution can be made using 1/4 cup molasses to every cup of dark brown sugar.    
                           
Ilichi Cardamon There are 2 types of cardamon.
Choti Ilichi, small cardamon, is the cardamon familiar to westerners and available in any supermarket spice aisle. It is an oval, pale green pod about 1/2 inch or less long. When you split the pod open, you find small fragrant seeds lined up like peas.
Bari Ilichi, large cardamon, is almost an inch long, is wide, wrinkled and wierd looking. It can be opened just like the smaller ilichi but yeilds bigger seeds. The most distinct difference between the two is its unique fragrance...almost impossible to describe...smokey and mysterious.
Where choti ilichi is used in desserts (among other uses), bari ilichi isn't usually. It is used in pickles, spice mixes and in heavily flavored curries.		    
                           
Haldi Tumeric Available at the supermarket or Indian grocer. This beautiful saffron colored spice is HIGHLY staining (says she that just wrecked a perfectly good white shirt because she forgot to put an apron on before cooking). I also find this spice hard to digest. You might want to lighten up on the amount you use of this at first. This also has antiseptic properties and is an essential ingrediant in any fish preparation. In a tropical country, bacteria (and other nasties) grows quickly. Haldi helps preserve the food in healthy condition.    
                           
Heeng Asafoetida Now this one's a corker. Essentially it smells terrible, a cross between garlic,onions and sulphur. It is an extremly useful spice in moderating substances in any foods (lentils, beans) that might cause flatulence. The dictionary gave two nicknames: 'Devil's Dung' and 'Food of the Gods' LOL..you figure. It's available at an Indian grocer and perhaps at a health food store. A wee bit is useful but too much can be overpowering. Best to use a very light hand with this one.
                           
Jeera Cumin This fragrant spice can be found in seed or powdered form at the supermarket. For a real treat, get the seeds, toast them on a dry skillet then grind the seeds in a coffee grinder. If stored in a glass container with a tight lid, the ncomparable fragrance and taste will remain strong for up to a year.    
                           
                           
                           

     
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