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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