INDIAN SPICES

Fenugreek Leaf

Often used in Indian and Middle Eastern cuisine, fenugreek is highly aromatic and provides a distinctive flavour to curries and sauces.

Make a quick omelette by stirring fenugreek leaf into beaten eggs. Serve with crusty bread and chilli sauce.

Make a quick pilaff by adding fenugreek leaf to cooked basmati rice. Add sauteed onion .

Kashmiri Chillies

Famous for their distinctive deep red colour, Kashmiri chillies add colour and fiery heat. Use sparingly.

Brush some naan bread with melted butter and sprinkle with Kashmiri chillies. Warm through in a hot oven and serve with your favourite curry.

Liven up white fish with a marinade of lime juice, olive oil, chillies and coriander leaf. Brush the fish with extra marinade whilst cooking.

Panch Phoran

A mix of five spices. Panch Phoran contains cumin, fennel, mustard, black onion and fenugreek seeds. It has a lovely perfume when fried in oil, making it a great base for a range of curries.

Add a spoonful of panch phoran to ready-made Bombay potatoes for an instant flavour burst.

Gujarati Masala

A spice blend inspired by the mainly vegetarian region of Gujarat, this blend includes cumin, coriander, green cardamom and cloves and can be added at various stages of the cooking process.

Saute spinach and onion, add a can of chickpeas, chopped tomatoes and a pinch of Gujarati masala. Serve with basmati rice.