a mound of amchur powder

dried mango powder

Dried mango powder, or amchur, is a spice made by grinding dried mangoes. It is a beige powder with a honey-like fragrance and a sour fruity flavour. It is used to add a fruit flavour without adding moisture or as a souring agent.

a pan of cauliflower in pickling spices

cauliflower in pickling spices

Achari Gobhi is a simple and delightful cauliflower dish from Lucknow. The pickling spices are the spices to make pickles, hence the name. Simple to cook and goes with just about anything.

a cooking dish of beef shatkora

beef shatkora

This beef curry features an unusual citrus fruit, shatkora, to provide a contrast to the richly spiced meat. It is a Bengali dish, from the Sylhet region of Bangladesh .

a small pile of dried red chillies

dried chillies

Dried chillies are pungent, hot, spicy, intense and sometimes smokey. They give heat, colour and vibrant flavour to a dish. They tend to be hotter than fresh chillies.

serving platter of kerala prawn fry

Kerala prawn fry

Kerala prawn fry is a simple dry dish of crispy fried prawns. Nadan chemmeen varuthathu is one of Kerala’s best-known street vendor snacks. It is slightly hot and tangy and highlights the flavour of the prawns.

A bowl of Sri Lankan beef curry.

Sri Lankan beef curry

This Sri Lankan beef curry is a delightfully simple recipe to prepare. Take your time, and allow the flavours to develop. It features beef slowly braised in a coconut milk gravy.

a mound of panch phoran

panch phoran

Panch phoran, is the taste of Bengal. It is a blend of five seeds or spices, hence its name which translates literally into English as “five spices”.

a bottle of gingelly oil

gingelly oil

Gingelly oil or til ka tel is an edible vegetable oil made from sesame seeds. It is used extensively in south Indian cuisine.

A serving bowl of chennai fish curry, with some dried red chillies on the side.

Madras fish curry

This Madras fish curry is a family dish from Chennai. Meen kuzhambu gets its flavour from the shallots and tomatoes and features the taste of the just-cooked fish to perfection.

a mound of cassia sticks


Cassia is the inner bark of a tropical evergreen tree. This bark is noticeably harder than cinnamon and has a more robust and less sweet flavour.

a block of paneer, partly cut, on chopping board


Paneer is a simple farmer-type cheese made by coagulation. It has a crumbly texture that works wonderfully with spices. It is not a fermented or cured cheese.

a closeup of a mound of uncooked sella rice

sella rice

Sella rice is basmati rice that has been parboiled while still in its husk, then milled. It has a more fragrant aroma, a deeper taste and exquisite long individual grains.