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Spice list COOKING WITH INDIAN SPICES MAY SEEM LIKE A TRICKY FEAT,

BUT YOU’LL BECOME A MASTER CHEF IN NO TIME ONCE
YOU’RE FAMILIAR WITH THESE ESSENTIAL INGREDIENTS

RED SPLIT POMEGRANATE
WHOLE URAD DAL WASHED MOONG CHANNA CORINADER SEEDS STAR ANISE
KIDNEY BEANS MOONG SEEDS

WASHED
TOOR DAL WHOLE MOONG SPLIT CHANNA DAL CURRY LEAVES URAD DAL WHOLE NUTMEG CINNAMON STICKS CLOVES

SESAME SEEDS CRUSHED CORIANDER CITRIC ACID ASAFOETIDA SANCHORO CARDAMOM PODS WHOLE
FENUGREEK SEEDS POWDER POWDER POWDER (PAPAD KHAR) MUSTARD SEEDS

Chef’s tip

Store your spices in airtight
containers in a cool, dark place
– that way they’ll keep their
flavour (and punch) intact.

RED CHILLI WHITE CHILLI DRY RED
CUMIN SEEDS FENUGREEK SEEDS POWDER POWDER CHILLIES GARAM MASALA TURMERIC POWDER CAROM SEEDS

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