Indian Ingredients - Wokme Asian Cooking Guide

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Indian Ingredients
	Cardamom
	Cardamom's reddish brown seeds have a warm, slightly pungent, and highly aromatic flavor somewhat reminiscent of camphor.
	Cinnamon
	Cinnamon has been used since early times as a spice and in medicine and witchcraft, it was once more valuable than gold.
	Cloves
	Cloves are used extensively as a condiment and flavoring in many types of cookery.
	Coriander
	Coriander is cultivated for its seeds that have a fragrant aroma and a warm aromatic nutty taste similar to a combination of lemon peel and sage.
	Cumin
	Cumin seeds are especially popular in Asian cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway.
	Fennel
	Native to southern Europe and Asia, fennel is characterized chiefly by its aromatic leaves and fruits.
	Garlic
	It may make you breath smell bad but it tastes great, and it may even keep vampires away.
	Ginger
	Ginger is one of the primary flavorings of Chinese cooking, it has an aromatic, pungent smell and a slightly biting taste.
	Masala
	Masala is a mixture of spices that creates one of the tastiest Indian dishes around.
	Nutmeg
	The nutmeg is native to the Moluccas in Indonesia. It has also been widely cultivated in southern Asia, the West Indies, and Brazil.
	Onion
	Onions are among the world's oldest cultivated plants. They were probably known in India, China, and the Middle East before recorded history.
	Peanut
	Peanuts are nutritious and high in energy protein and minerals. The seeds contain 40 to 50 percent oil and 20 to 30 percent protein.
	Pepper
	Pepper is the world's most important and oldest spice in use for at least 3000 years.
	Turmeric
	Turmeric is native to parts of India and used widely in Indian Cuisine especially in curries.