Black pepper, commonly referred to as “black gold,” is a fantastic seasoning for stews, soups, snacks, and rich gravies. It was once considered as being so valuable that ancient communities used it as currency.
The sweetness of fennel makes it an essential ingredient in Indian desserts. It is also believed to help with digestion and is chewed after meals to help with breath freshening.
No Indian cuisine, from curries to chutneys, would be complete without a mustard tempering. To extract the whole flavour, crackle it in hot oil. You may also dry roast and powder it to make a crunchy snack mix.
Give your curries a pinch of this wonderful tiny spice for a delicious aroma and well-balanced flavour. Use only a small amount of fenugreek because it has a strong flavour that could make the food taste bitter.
