Glossary

Tamil : Kalkandu
Hindi : Mishri

A hard confection that is made by cooling a concentrated sugar syrup into large clear crystals around a piece of string or a stick.

American: Chayote
Tamil: Bangalore kathirikkai

Roughly pear shaped, somewhat flattened and with coarse wrinkles. It has a thin green skin fused with the white flesh, and a single large flattened pip. The flesh has a fairly bland taste, and a texture described as a cross between a potato and a cucumber. Has diuretic, cardiovascular and anti-inflammatory properties

Hindi: Kalonji

Any of various Mediterranean and western Asian annual herbs of the genus Nigella, having finely dissected leaves, showy white, blue, or yellow solitary flowers, and an aggregate fruit composed of several follicles. Also called wild fennel

Hindi: Rajma

Tamil: Keerai
Telugu: Aaku koora
Hindi: Palak

Tamil: Kadugu
Telugu: Aavaalu
Hindi: Rai

Black mustard seeds are hotter than the white, used widely in South Indian cuisine. Mustard seeds can be stored for up to a year in a dry, dark place and powdered mustard for about 6 months.

Tamil: Karuvepilai
Telugu: Karimpagu
Hindi: Kadhi patha

Aromatic leaves, belonging to the neem family, also called ‘Meetha Neem’, because it is not bitter like Neem. Used very widely in Indian cooking, especially the South and the West

Tamil: Kunkuma poo
Hindi: Kesar

Saffron, the yellow-orange stigmas from a small purple crocus-is the world’s most expensive spice. Each flower provides only three stigmas, which must be carefully hand-picked and then dried-an extremely labor-intensive process. It takes over 14,000 of these tiny stigmas for each ounce of saffron. Thousands of years ago saffron was used not only to flavor food and beverages but to make medicines and to dye cloth and body oils a deep yellow. Today this pungent, aromatic spice is primarily used to flavor and tint food. Fortunately (because it’s so pricey), a little saffron goes a long way. Saffron is marketed in both powdered form and in threads (the whole stigmas). Powdered saffron loses its flavor more readily and can be easily adulterated with imitations. The threads should be crushed just before using. Store saffron airtight in a cool, dark place for up to 6 months.

Tamil: Gasagasa
Telugu: Gasalu
Hindi: Khuskhus

These small, dried, bluish-gray seeds of the poppy plant that have a crunchy texture and a nutty flavor. They’re used as a filling in various cakes, pastries and coffee cakes, as a topping for myriad baked goods, in salad dressings and in a variety of cooked dishes-particularly those originating in central Europe, the Middle East and India.There are also beige and brown poppy seeds, which are more commonly available in Asian or Middle Eastern markets. Because of their high oil content, all poppy seeds are prone to rancidity. They should therefore be stored, airtight, in the refrigerator for up to 6 months. The flavor of poppy seed is augmented by toasting.

Tamil: Dratchai
Hindi: Kishmish

In the most basic terms, a raisin is simply a dried grape. All raisins can be stored tightly wrapped at room temperature for several months. For prolonged storage (up to a year), they should be refrigerated in a tightly sealed plastic bag. Raisins can be eaten out of hand, as well as used in a variety of baked goods and in cooked and raw dishes. They have a high natural sugar content, contain a variety of vitamins and minerals and are especially rich in iron.