Glossary

Tamil: Puzhi
Hindi: Imli

Also known as Indian date, the tamarind is the fruit of a tall shade tree native to Asia and northern Africa and widely grown in India. The large (about 5-inch-long) pods contain small seeds and a sour-sweet pulp that, when dried, becomes extremely sour. Tamarind pulp concentrate is popular as a flavoring in East Indian and Middle Eastern cuisines much like lemon juice is in Western culture. It’s used to season full-flavored foods such as chutneys, curry dishes and pickled fish. Additionally, tamarind is used to make a sweet syrup flavoring soft drinks. It’s also an integral ingredient in Worcestershire sauce. Tamarind can be found in East Indian and some Asian markets in various forms: jars of concentrated pulp with seeds; canned paste; whole pods dried into “bricks” or ground into powder. Tamarind syrup can be found in Dutch, Indonesian and East Indian markets.

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: Inji
Hindi: adrak

Ginger is the underground stem or rhizome of a herbacous plant with long, thin stalks and leaves. The rhizomes are dug up while still tender, if they are to be used fresh. If they are to be dried, they are harvested when it is more fibrous and mature.India is the largest producer and exporter of ginger.Fresh ginger is bulbous, tan or pale beige in colour and is firm. It has a cream or yellow interior which is fibrous, but easy to slice. The skin is very thin and shiny and is quite easy to peel.