Flavours of the Valley

AJWAIN	These small oval reddish or greenish-brown seeds have a strong flavour and the aroma of thyme. Used in deep-fried savoury dishes and as a stuffing for parathas
Amchur Mango Powder	This is the dried unripe fruit of the Indian mango tree. When dried, the sliced mango turns dark brown and may be powdered. It is sour-sweet with a resinous bouquet, and is used in curries, chutneys and marinades for fish or vegetables.
BADYAN KHATAI (aniseed)	This is a member of the carrot and parsley family. The fruit is made up of two united carpels, and these are harvested once the fruit begins to ripen. The spiciness of the seeds is similar to that of fennel seeds.
Haldi Turmeric	Turmeric is the thick, cylindrical underground stem of a tropical plant belonging to the Iris family and was originally grown in India and the Far East. It adds a brilliant yellow colour and an earthy flavour to a variety of foods.
HING (asafoetida)	This spice is derived from the sap of the giant fennel, a member of the parsley family. The spice looks like reddish-brown crystals and is available in crystalline or powder form, normally used in minute quantities. It is a great flavour enhancer.
KALONJI (onion seeds)	These tiny, black, teardrop-shaped seeds are crunchy, bitter and peppery, with a faint nutmeg aroma. They are sprinkled on top of naans before baking.
Methi Fenugreek	Both the leaves and seeds of fenugreek are used in Indian cuisines. The leaves are cooked as a vegetable and can be combined with potatoes. The seeds are an ochre-brown colour and resemble tiny pebbles. They are used both whole (for pickles) and powdered for cooking.
Soonf Fennel Seeds	These seeds are curved, ridged and a dull yellow-green colour, rather like plumper and larger versions of anise seeds.
Til Sufaid Sesame Seeds	Sesame seeds have very little aroma, but their flavour is heightened when they are dry fried, and their nutty aroma is possible to smell.
ZAFERAN (saffron)	This has a distinctive and lasting aroma with a touch of warmth. It is added to many dishes, because of its delicate flavour and striking colour.