Tag: India

Spice Blend: Lemon-Cardamom Masala

Lemon-Cardamom Masala 1

A few years back, I posted a recipe for Cardamom-Lemon Chicken that I very much liked and I have long wanted to put together a ‘wet’ Masala, or spice paste, based on the central flavors that could be made ahead and used for several dishes. As I mentioned in the original post, the recipe there, as with this current blend, is not a traditional Indian recipe but both, at the very least, are very Indian in spirit.

It has taken me a while to actually get down to creating this paste and, after testing it, I found I was a bit disappointed in one regard… In the original recipe, I noted that the flavor of the cardamom did not come through very noticeably and I said that I would increase the amount of this spice component in future attempts. As it is, I put a pretty hefty amount of ground cardamom into the current mix, but, to my surprise, it, again, didn’t exactly dominate. That being said, though … the end result was really terrific and so I will be adding this particular spice blend recipe to my repertoire… Continue reading “Spice Blend: Lemon-Cardamom Masala”

Spice: Ajowan Seed

Ajowan Seed 1

Ajowan Seed, also spelled ‘Ajwain’ sometimes called ‘Carom Seed’ in English, is used occasionally in the cuisines of Iran, Afghanistan and East Africa, but is most widely used in Indian cookery, particularly in the Northeastern states of Gujarat and Rajasthan. It is not a spice that you will come across in many western spice cabinets, nor on the shelves of mainstream supermarkets, but you can find it fairly easily in Indian or Middle-Eastern groceries or online, if you don’t mind shopping for spices that way. I certainly wouldn’t say that this is an essential spice in my collection, but it does have its uses and is worth looking for… Continue reading “Spice: Ajowan Seed”