Erbe Gourmet Indiane

Indian Gourmet Herbs brings together the herbs and spices at the heart of Indian cooking. Curry leaf, fenugreek, ajwain, black mustard seed, asafoetida and dried chilli each play a defined role in regional dishes across the subcontinent, from the tempering of a South Indian dal to the spice base of a North Indian curry.

These ingredients are sold for the kitchen rather than the teapot. Curry leaf carries a citrus, nutty aroma when fried in oil, fenugreek adds a bittersweet note to spice blends, and ajwain gives a sharp, thyme-like edge to breads and fried foods. Many are toasted or fried briefly to release their aroma before the other ingredients go in.

Cooking with Indian herbs and spices

Whole spices are often tempered in hot oil at the start of a dish, a technique known as tadka, while ground spices are added later. Store whole spices in sealed jars away from light, and grind them fresh when a recipe calls for powder to keep the aroma at its strongest.

Frequently asked questions

Are these herbs for cooking or brewing?

They are culinary ingredients sold for cooking Indian dishes rather than for brewing as a tea.

What is tempering or tadka?

Tempering means frying whole spices briefly in hot oil at the start of a dish to release their aroma before the other ingredients are added.

How should whole spices be stored?

Keep whole spices in sealed jars away from light and heat. Grinding them fresh keeps the aroma at its strongest.

What does curry leaf taste like?

Curry leaf has a citrus, nutty aroma that comes through most strongly when it is fried in oil.