Glossary

American : Jalapeno
Tamil : Pacha milagai
Telugu : Pachi miripikaya
Hindi : Hari mirch

There are more than 300 varieties of chillies. They vary in length from 5mm to over 300mm, some are long and narrow and others plump and globular and they vary in heat from mildly warm to mouth-blisteringly hot. All contain capsaicin, a biologically active ingredient beneficial to the respiratory system, blood pressure and heart. It is claimed to be effective in protecting against cancer. The chilli is a rich source of vitamin C, even more so than the lemon or orange. Even after cooking it only loses 30 percent of its vitamin C.

American: Scallions
Hindi: Hara Pyaz

also asafetida
Tamil: Perungayam
Telugu: Ingua
Hindi: Hing

A flavoring obtained from a giant fennellike plant that grows mainly in Iran and India. It’s used in many Indian dishes and can be found in powdered or lump form in Indian markets. Asafetida has a fetid, garlicky smell and should be used in very small quantities.

Tamil: Manjal Podi
Telugu: Pasupu Podi
Hindi: Haldi powder

Used in cooking since 600 b.c., turmeric is the root of a tropical plant related to ginger. Though native to the Orient, this spice is now also cultivated in India and the Caribbean. It has a bitter, pungent flavor and an intense yellow-orange color. In Biblical times, turmeric was often used to make perfume, a comment on its rather exotic fragrance. Today it’s used mainly to add both flavor and color to food. Turmeric is very popular in East Indian cooking and is almost always used in curry preparations. It’s also a primary ingredient in mustard and is what gives American-style prepared mustard its bright yellow color. Powdered turmeric is widely available in supermarkets. As with all spices, it should be stored in a cool, dark place for no more than 6 months.