Spice Rack

Crucial Ingredients

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.

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 current day ... come and enjoy my spice rack! :)

Turmeric Powder aka Haldi

Mustard Seeds aka Rye

Cumin Seeds aka Jeera/Jeeru

Cumin-Coriander Powder aka Dhana-Jeeru

Dried Fenugreek Seeds aka Methi

Carom Seeds/Ajwain Seeds aka Ajmo or Saunf

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

Green Cardamom Pods aka Elaichi

Dried Fenugreek Leaves aka Kasuri Methi

Garam Masala

Whole Coriander Seeds aka Sooka Dhana

Whole Saffron Strands aka Kesar

Fennel Seeds aka Variyali Bija

Sesame Seeds aka Tala

Black Cardamom aka Badi Elaichi

So there you have it! 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. Happy viewing!

Love and Namaste! xx


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