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Black Velvet Tamarind
Beneath this intriguing exterior lies the fruit, which captivates with its rich brownish-orange color and a delightfully fuzzy texture, perfectly embodying its name. The flavor profile of velvet tamarind is an exciting mix of acidic, tart, and an enticing sour-sweet taste that tingles the taste buds. During my school days, velvet tamarind was a beloved treat sold in the canteen, greatly cherished by my schoolmates. We would playfully stick out our tongues to show the vivid orange hue left behind after indulging in this fruit.
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Enchanting Cardamoms
When crushed or ground, the seeds release a powerful burst of aromatic compounds that elevate the overall taste of dishes, making green cardamom stand out amongst spices. Its versatility in adding a unique and complex flavor to both sweet and savory dishes.
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Global Spice – Cardamoms
While India serves as the primary birthplace of cardamom, it journeyed to countries like Guatemala, Sri Lanka, and Tanzania due to trade and cultivation practices. This aromatic spice’s reach extended even to Indonesia, where the “Java cardamom” variety exists. Although distinct from green cardamom, Java cardamom maintains a mild sweetness with floral and citrus notes, enriching Indonesian cuisine.
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Traditional Mouth Freshener
This practice is deeply rooted in Indian culture as a way to mark the end of a meal and provide a refreshing end to the dining experience.
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Byadgi Chillies
In Indian culinary practices, Byadgi chillies are a prized ingredient, often used in their dried form. They are ground into a fine powder, adding not just color but a mild heat and a hint of fruity, smoky flavour to dishes.
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Guntur Chilli
In Indian kitchens, Guntur chillies are a staple, enhancing the flavours of diverse dishes. They are used in various forms, including whole, powdered, or as a key ingredient in spice blends like curry powder or sambar masala.
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Ramnad Mundu Chilli
The chillies can be added whole, chopped, or ground into a paste, depending on the recipe requirements. In South Indian cuisine, some spices are usually tempered in oil or ghee and added to the dishes. I usually use Ramnad Mundu chilli when tempering the spices as it adds a special flavour and the necessary heat to the dishes.
