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Beans
Dairy
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Essences
Fats
Flours & Grains
Herbs
Masala
Nuts, Seeds & Fruits
Roots
Spices
Ajwain
Taste: Sharp, peppery, and slightly bitter (more so when overused), like thyme, but stronger with slight anise-like flavors. When cooked, it gets a mellower, nutty flavor. Look: Light brown to grayish in color. Smell: Faintly of thyme (stronger aroma when crushed).
Ajwain
Taste: Sharp, peppery, and slightly bitter (more so when overused), like thyme, but stronger with slight anise-like flavors. When cooked, it gets a mellower, nutty flavor. Look: Light brown to grayish in color. Smell: Faintly of thyme (stronger aroma when crushed).
Recipes that use Ajwain
Almond Flour
Made from finely ground, blanched almonds with the skins removed, almond flour is often used in India to make burfi, a type of milk-based sweet. Try replacing 1/4 of the white flour in a cookie recipe for almond flour to get a denser texture & slightly nutty taste.
Almond Flour
Made from finely ground, blanched almonds with the skins removed, almond flour is often used in India to make burfi, a type of milk-based sweet. Try replacing 1/4 of the white flour in a cookie recipe for almond flour to get a denser texture & slightly nutty taste.
Recipes that use Almond Flour
Almonds
Badaam, also known as almonds, are used from snacking to curries & desserts to drinks. Toasting them to a dark golden brown brings out a lot of flavor.
Almonds
Badaam, also known as almonds, are used from snacking to curries & desserts to drinks. Toasting them to a dark golden brown brings out a lot of flavor.
Recipes that use Almonds
Amchur
Taste: Sour, slightly sweet. Like a powdered lime. Look: Light grayish brown powder - keep away from humidity to prevent clumps. Smell: Citrusy and fresh (made from dried green mangoes).
Amchur
Taste: Sour, slightly sweet. Like a powdered lime. Look: Light grayish brown powder - keep away from humidity to prevent clumps. Smell: Citrusy and fresh (made from dried green mangoes).