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Beans

Dairy

Dals

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).

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.

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.

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).