Stocking your pantry for Indian Cooking 101 - Part 2 (Spices)
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Nice! I loved all the explanations. Thank you Anuja & Hetal. What about Curry leaves and ghee?
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Thanks again, Hetal & Anuja!! Watching this video and part 1 really helped prepare me for my visit to the Indian grocery store tomorrow! I'm so excited. . . now I'm going to go through one of my books and select a few recipes to try.
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@dureyes just search on amazon or google.
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Do you have web site where I can order all these spices, because where I live its difficult to find them all, thank you.
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hey hetal and anuja ....i recently bought a packet of spices that had the label saying sha jeeru ..i guess thats gujarati ....i thought it was shah jeera ..but it deosn't seem to look or taste like it ..can u tell me what sha jeeru is used for ?
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Shah jeera is also known as black cumin and is used in and is used in many curry/gravy and rice dishes.
Kalonji(nigella, onion seeds) is also sometimes referred to as Black Cumin...it is possible that you might have bought that. Kalonji is jet-black and is used for Naans and a lot of Bengali dishes. Try our Eggplant in Exotic spices, it uses kalonji. collection
ShowMeTheCurry 4 years ago