Today I will introduce you to the Gujarati Spice Rack...
It has come to my attention that some of the spices that I am using to cook the Gujarati dishes with are not 'run of the mill' for everyone. In many respects, maybe this should have been the first blog post I should have written however, here I am now, looking back with hindsight, through those rose coloured spectacles ... you get the picture!
Turmeric: one of the most famous spices associated with Indian cooking...
Pictured below would be all of the spices that you would see in any traditional Gujarati kitchen, so the more you have, the better I say!
The origins of these fragrant spices don't all stem from India; as we all know, trading along the ancient 'Silk Route' and 'Spice Route' opened the world's eyes to the vibrant colour and olfactory receptors to the beautiful and varied fragrances of these amazing spices.
So with the mini-history lesson over, moving on to today ... come and enjoy my spice rack! :)
Turmeric Powder aka Haldi
Mustard Seeds aka Rye
Cumin Seeds aka Jeera/Jeeru
Cumin-Coriander Powder aka Thana-Jeeru
Dried Fenugreek Seeds aka Methi
Ajwain Seeds aka Ajmo
Red Chilli Powder aka Lal Mirch
Cloves aka Lavang
Cinnamon Bark aka Tuj
Whole Black Peppercorns aka Kara Maari
Dried Curry Leaves aka Limbdi Leaves
Asafoetida aka Hing
Star Anise aka Badian
Cardamom Pods aka Elachi
Dried Fenugreek Leaves aka Kasuri Methi
Whole Coriander Seeds aka Sooka Dhana
Whole Saffron Strands aka Kesar
So there you have it friends; I hope you enjoyed my introduction to Gujarati spices. Do feel free to pop into your local, Indian, grocery store and I am sure you will see all of these there. Any questions, as always, please do ask. I look forward to your comments and happy viewing!
'Til next week! ... :)
Love and Namaste! xx