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A Ajowan (Carum Ajowan)
Ajowan is a small annual of the parsley family, closely related to cumin
and caraway; it grows between 30-60cm (1-2ft) hihgh.
Its small, oval reddish or greenish-brown striped seeds have a strong
aroma and flavour of thyme and are used dried as a spice in parts of the
Middle East and Asia, especially in their native India.
Ajowan seeds are available whole or ground from Asian food shops and
keep indefinitely in an airtight container.
They are useful for authentic Indian cooking; use them whole, lightly
bruised, crushed or ground, according to recipe requirements.
Occasionally a component of home-ground curry powders and other spicy
mixtures, they are more frequently used in pulse dishes and in the many
savouries and snacks so popular inIndia.
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Anis
Feuilles fraiches delicieuses dans salade aux pommes.Les
graines s'emploient en confiserie, patisserie.
B C
Bombay Curry Mixture
Curried
Chicken Mayonnaise
D E
F
G
Ginger
Fresh ginger root, essential for the exotic cuisines of many Eastern lands,
is easily acquired. It is very different to dried ginger and the
latter cannot be used as a substitute for it in Asian dishes.
Dried ginger root, similarly comes whole, in pieces or slices; it is
sold in two forms: "black" with its outer layer intact, or "white" without.
Keep dried ginger of all forms in airtight jars. Fresh ginger
does not keep well; buy in small quantities and store excess in the refrigerator,
wrapped in foil
Bombay Curry Mixture
