Sichuan peppers, rosemary, and other imported spices have captivated us so much that we have forgotten traditional Indian spices. Well, it’s time we rediscover their essence. These forgotten ingredients from Indian kitchens offer a glimpse into the diverse culinary heritage of India. Exploring and incorporating them into your cooking can introduce new flavours and elevate your culinary experience.
Forgotten Ingredients From Indian Kitchen
1. Gondhoraj Lebu
Gondhoraj Lebu is a citrus fruit predominantly found in West Bengal, India. Its distinctive fragrance and tangy flavour make it a prized ingredient in various culinary preparations, including beverages like lemonade, cocktails, and mocktails. The zest and juice of Gondhoraj Lebu are often used to add a refreshing citrusy note to dishes.
2. Radhuni
Radhuni is a spice commonly used in Bengali cuisine. It belongs to the parsley family and has a flavour profile similar to celery seeds but with a distinct aroma. Radhuni seeds are used as a seasoning in dishes like fish curries, vegetable stir-fries, and lentil soups to add a unique depth of flavour.
3. Kalpasi
Kalpasi, also known as the black stone flower or dagad phool, is a dried lichen that is widely used in South Indian and Maharashtrian cuisines. It has a strong, earthy aroma and imparts a smoky flavour to dishes. Kalpasi is often added to spice blends, curries, and biryanis for its distinctive taste.
4. Lakadong Turmeric
Lakadong turmeric is a variety of turmeric grown in the Meghalaya region of India. It is known for its high curcumin content, which gives it a vibrant yellow colour and potent medicinal properties. Lakadong turmeric is known for its strong flavour and is used in cooking, beverages, and traditional Ayurvedic preparations.
Also Read: What Is Umami, The Lesser-Known Fifth Taste That Can Enhance Your Dishes?
5. Kanthari Mulagu
Kanthari Mulagu, also known as bird’s eye chilli or Thai chilli, is a small but extremely spicy chilli pepper. It is widely used in South Indian and Kerala cuisine to add intense heat and flavour to dishes. Kanthari Mulagu is often used in chutneys, pickles, and spicy curries to elevate the overall spiciness.
6. Jaiur
Winged prickly ash, also known as Jaiur or Ajwain, is a common spice used in Indian cooking. It has a pungent aroma and a slightly bitter taste. Winged prickly ash is often used as a seasoning in bread, snacks, and savoury dishes like lentil soups and vegetable stir-fries. It adds a distinct flavour and aids digestion.
7. Kodampuli
Kodampuli, also known as Malabar tamarind or Garcinia Cambogia, is a souring agent used in South Indian and Kerala cuisine. It has a tangy flavour and is primarily used in seafood dishes and fish curries to impart a sour and slightly fruity taste.
8. Jakhiya
Jakhiya, also known as Nigella seeds or black cumin, is a small black seed with a nutty and slightly bitter flavour. It is commonly used as a seasoning in bread, savoury snacks, and vegetable dishes in Indian cuisine. Jakhiya adds a unique taste and texture to dishes, enhancing their overall flavour profile.
Get your hand on these forgotten ingredients from Indian kitchens for some authentic flavours.
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