Glossary

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

Tamil: Vengayam
Telugu: Neeligada
Hindi: Pyaz

Tamil: Elumichampazham
Telugu: Nimapandu
Hindi: Nimbu

This bright yellow/green citrus fruit is oval in shape, with a pronounced bulge on the blossom end. The flesh is juicy and acidic. They can range in size from that of a large egg to that of a small grapefruit. Some have thin skins while others have very thick rinds, which are used to make candied lemon peel. Lemons/limes are available year-round with a peak during the summer months. Should be firm, plump and heavy for their size. Depending on their condition when purchased, they can be refrigerated in a plastic bag for 2 to 3 weeks.

Tamil: Jaathikai
Hindi: Jaiphal

Native to the Spice Islands, this seed from the nutmeg tree (a tropical evergreen) was extremely popular throughout much of the world from the 15th to the 19th century. When the fruit of the tree is picked, it is split to reveal the nutmeg seed surrounded by a lacy membrane that, when dried and ground, becomes the spice mace. The hard, egg-shaped nutmeg seed is grayish-brown and about 1 inch long. The flavor and aroma are delicately warm, spicy and sweet. Nutmeg is sold ground or whole. Whole nutmeg freshly ground with a nutmeg grater or grinder is superior to that which is commercially ground and packaged.

English: Clarified butter
Tamil: nei
Telugu: nei
Hindi: ghee

Butter that has been slowly melted, thereby separating the milk solids (which sink to the bottom of the pan) from the golden liquid on the surface. This form of clarified butter is taken a step further by simmering it until all of the moisture evaporates and the milk solids begin to brown, giving the resulting butter a nutty, caramellike flavor and aroma. This extra step also gives ghee a longer life and much higher smoke point than regular clarified butter. Because the smoke point is raised to almost 375°F, ghee is practical for a variety of sautéing and frying uses. Although it originated in India, the best commercially available ghee comes from Holland, followed closely by products from Scandinavia and Australia. It’s quite expensive, but can be purchased in Middle Eastern, Indian and some gourmet markets. Whereas ghee was once made only with butter derived from water buffalo milk, today it can be made with any unsalted butter. Making it at home is not a difficult task, and flavored ghees are created by simply adding ingredients such as ginger, peppercorns or cumin at the beginning of the clarifying process. Tightly wrapped ghee can be refrigerated for up to 6 months and frozen up to a year.

Tamil: thengai
Telugu: thenkaya
Hindi: nariyal

Tree (Cocos nucifera) of the palm family, one of the most important crops of the tropics. Its slender, leaning, ringed trunk rises from a swollen base and is topped by a graceful crown of giant, feathery leaves. The large ovoid or ellipsoid mature fruits have a thick, fibrous husk surrounding the familiar single-seeded nut. The nut contains a white and somewhat sweet meat, which is eaten raw; coconut oil is extracted from the meat. The nutritious liquid “milk” at the centre may be drunk directly from the nut. The husk provides coir, a fibre highly resistant to salt water that is used in the manufacture of ropes, mats, baskets, brushes, and brooms. The nutshells are used as containers and often decoratively carved.Coconut water can be used as an intravenous fluid