* bean grown in the Indian subcontinent
** Asafoetida, also called hing or heeng, is an astonishingly pungent spice, consisting of the dried gum resin from members of the giant fennel family, Ferula, which grows in Central Asia.
Asafoetida is an important spice in Indian cuisine, introduced there through the Moghul empire. Its name derives from the Persian word aza, which means mastic resin, and Latin foetida, which means stinking, a clue as to its powerful, distinctive odour.
This ground asafoetida is particularly strong-smelling, with noticeable garlic notes. When heated it gives an onion-like aroma, and is a popular spice among the Brahmin and Jain sects, who are forbidden the use of garlic and onion in their cooking.
Traditionally in Indian cooking, asafoetida is fried first in order to mute its powerful taste, rather than being added ‘neat’. Due to its strength, use it sparingly in dishes such as chat masala, pickles and dals.
*** Tamarind is a fruit used widely as a spice in Indian cuisine as it imparts sharp tart flavour. The tamarind fruits are long and thin often resemble a human finger, with bulges due to its pod-like appearance. Each fruit contains around five small seeds; each seed is covered by the pulpy fruit, which is used for culinary purpose. The outer skin of tamarind is eatable when the tamarind fruit is young and it becomes dried shell-like thing when becomes ripen.
Blog Jeyashri’s Kitchen / September 23, 2013