इन 10 चीजों को रसोई मे लाकर रखलो कभी रात को डॉक्टर के पास नहीं भागोगे

इन 10 चीजों को रसोई मे लाकर रखलो कभी रात को डॉक्टर के पास नहीं भागोगे By Dr Kamal Mittal #herbs Kitchen Herb #spices 1 Asafoetida Indian spice Hing Flavouring agent for the dish. 2 Bay Leaf Tej Patta Aromatic ingredient for rice and other Indian dishes. Also used as part of spice blend. 3 Black or Brown Cardamom Moti Elaichi/Badi Elaichi/Kali Elaichi Aromatic and flavouring agent for many Indian dishes. Also used as part of spice blend for gravies, rice and dessert dishes. 4 Black Pepper Kali Mirch Important taste and flavouring agent in the majority of Indian dishes especially south Indian preparation and to make spice blends. 5 Cardamom (green) Elaichi/Choti Elaichi Important taste and flavour enhancer for Pulaos, Biryanis and sweet dishes. Also used as an aromatic agent for certain dishes. Used for making special spice blends 6 Carom Seeds Ajwain Flavouring and taste enhancing ingredient for different dishes. Especially used for fried savoury dishes and breads. 7 Cassia/Cinnamon Sticks Dalchini Taste and Flavouring ingredient. Imparts a sweet aroma to the dish. A basic spice used in different masalas and spice blends. Sticks can also be used in some rice and curry dishes. 8 Cloves Bud Laung Important flavouring and taste enhancing ingredient for different dishes. Popular ingredient used in numerous Indian spice blends. 9 Coriander Seeds Sabut Dhaniya Base ingredient for different type of tadkas (tempering). Taste and Flavour enhancer for various dishes. Popular ingredient used in numerous Indian spice blends. 10 Coriander Powder Dhania powder Taste and flavour enhancer for various dishes. Used in most Indian dishes for the main base sauce. 11 Chat Masala Chat Masala Taste and flavour enhancer for various savoury street food style Indian dishes and snacks. 12 Cumin Seeds Sabut Jeera Base ingredient for different type of tadkas (tempering).Flavouring agent for many Indian dishes and rice preparations. Used in most Indian dishes for the main base sauce. Also used in numerous spice blends. 13 Cumin Powder Jeera powder Taste and flavour enhancer for various dishes. Used in most Indian dishes for the main base sauce. 14 Curry Leaves Kadi Patta Base ingredient for different type of tadkas (tempering).An aromatic herb used to enhance flavour for mostly vegetarian dishes. Highly used in Western and South Indian cuisine. 15 Dry Fenugreek Leaves Kasuri Methi Dried herb used to enhance flavour and tatse to the dish. Used commonly in Punjabi or North Indian cuisine. 16 Garam Masala Powder Garam Masala POwder Very popular Indian spice blend made with many differen spices. Used in most Indian dishes. 17 Fennel Seeds Saunf Aromatic and flavour enhancer for dishes. An important spice in many spice blends 18 Fenugreek Seeds Methi Dana Base ingredient for different styles of Tadkas (tempering). Can be used in spice blends. 19 Mace Javitri A very aromatic spice used as a taste and flavouring agent. Commonly used ingredient in most North Indian spice blends. Used for making special regional dishes such as biriyani, dum alu etc. 20 Mustard Seeds Sarson/Rai Base ingredient for different styles of Tadkas (tempering). Also used to make mustard base sauce. Very commonly used in Eastern and Southern Indian dishes. 21 Nigella Seeds Kalaunji One of the base ingredient for different styles of Tadkas (tempering). Flavour enhancer for many Indian dishes. Used in Indian snacks, breads and savoury dishes. 22 Nutmeg Jaifal A very intense flavouring agent for speciality dishes. Commonly used ingredient in most of North Indian spice blends. 23 Poppy Seeds Khas Khas Used in some regional blended masalas for its taste and flavour. Also used as paste to thicken sauces. Very commonly used in Eastern region of India. 24 Red Chili Powder Lal Mirch Most important spice to add heat to dishes. Large amounts also imparts a subtle red colour to the dish. 25 Saffron Strands Kesar/Keshar Colouring and flavouring agent to speciality savoury dishes and desserts. Imparts an aroma to the dish. 26 Star Anise Chakra Phool/Badiyan Aromatic and flavourful spice mostly used in various spice blends. Can be used in Pulaos and other special gravies. Imparts a delicate flavour to dish. 27 Tamarind Imli A sour taste and flavour enhancer mainly for gravy based dishes and chutneys. 28 Turmeric Powder Haldi Powder Colour enhancer and Anti-Bacterial ingredient in different marinades. Used in many spice blends.