Panch Puran : Seafood Recipes
Panch Puran (also called Panch Phoran, Panch Phoron, or Bengali Five-Spice Mix) is a spice mixture used in Indian cuisine. It is made of equal parts of five spices:
fenugreek (methi)
nigella seed (kalo jira)
mustard seed (rai or shorshe)
fennel seed (mouri)
cumin seed (jeera)
In some variations, wild onion is used in place of cumin. […]
Garam Masala : Seafood Recipes
Garam masala is a term for a mixture of spices used in Indian cooking . Many commercial brands are available, but keen cooks will grind and blend their own. This ensures freshness and means you have control over the quality of the individual spices. Make your choice from the list of […]
Turmeric, or yellow ginger, is a spice similar to ginger in appearance, but it has a totally different taste, and it gives its characteristic yellow color to the food.
Thyme is a herb, the leaf (fresh or dried) of a number of related plants. It is often used to flavour meats, soups and stews. It is used in French cuisine, where it is an important element in a bouquet garni. It is also widely used in West Indian cuisine. In Jordan the condiment zahtar […]
Tarragon is a herb, the leaf of either the French tarragon or the Russian tarragon plant. The flavour is similar to that of aniseed, but milder and grassier. The herb is frequently used with fish.
Star anise is a spice commonly used in Chinese cooking. It smells like anise, but is less expensive. It also smells somewhat like fennel and liquorice.
Savory is an herb, the leaf of a perennial plant that grows in temperate regions. It is best known as a flavoring for beans and the traditional Acadian stew fricot.
Sage is a herb, the leaf of a perennial plant that can be grown in most climates.
It has a slight peppery flavour and in Western cooking it is used for flavouring fatty meats (especially as part of a marinade), cheeses, and some drinks. In Britain and Flanders, sage is used with onion for poultry or […]
Saffron is the dried stigma and part of the style of the saffron crocus. It has a pleasant spicy smell, and it contains a dye that colours food a distinctive deep golden colour. It is one of the most expensive of all spices, because of the labour-intensive way it is prepared.
Saffron is used in many […]
Rosemary is a perennial woody herb, which grows in temperate and mediterranean climates. The thin needle-like leaves are used in cooking. They have a bitter, astringent taste, which complements oily foods, such as lamb and oily fish.
You can also put whole branches of the plant on to the hot coals of a barbecue to flavour […]