a small pile of tamarind pods. One at front broken open.


The pulp from the seeds of the tamarind tree is used as a souring agent. It is one of the defining flavours of Indian cuisine.

a small mound of ground turmeric, with some whole rhizomes at the side


Turmeric powder is a bright yellow spice powder made from dried turmeric rhizomes. It has has a warm, earthy and musky flavour. The whole fresh rhizome can be used, too.

bottle of white vinegar on table


Vinegar is used to impart a sour flavour to the food. We use common brown or white vinegar for most of our cooking.

a bowl of split yellow peas

yellow split peas

Yellow split peas are the dried, peeled and split seeds of the pea. They are sometimes referred to as split Bengal gram or sometimes channa dal.