Herbs & Spices

white-turmeric

Closely related to Turmeric, Curcuma mangga is an Asian spice known as white Turmeric. Both the common Turmeric and White Turmeric are members of the Ginger family. The rhizomes of white Turmeric do not have the bright orange colour that the common Turmeric has. The tubours are yellowish brown and the flesh is white and pale green in colour.

haldi-turmeric-spice

Turmeric is an Asian spice grown mainly for its rhizomes. Apart from the culinary uses of Turmeric, Turmeric health benefits are numerous, making this Asian spice one of the World’s healthiest foods. Turmeric, Curcuma longa, is a perennial plant grown throughout Asia with India the largest producer. Turmeric can be used fresh, grated like Ginger, or, more commonly, the rhizomes are boiled in water for several hours, oven dried and ground into a fine powder. Turmeric has a warm peppery slightly bitter taste and is used in many curries and curry powders.

kopan-masala

Kopan Masala is a Tibetan Garam Masala and comes from the Kopan Monastery in the Kathmandu valley of Tibet. Kopan Masala is a sweet blend of spices used in many Tibetan dishes. In many cases, Kopan Masala can be substituted for/with Garam Masala.

cilantro-coriander

Cilantro, Coriander and Chinese Parsley are all common names for Coriandrum Sativum. Cilantro Coriander is an important culinary herb. The leaves, roots and seeds of Cilantro Coriander are used extensively in Asian cooking and as a garnish. The leaves of Cilantro Coriander have a distinctly different flavour from the seeds so they can not be substituted for each other. What we refer to as seeds are in actual fact the dried fruit of Coriandrum sativum. The seeds are normally ground into a powder for culinary use and are often roasted before grinding as this enhances the flavour. Ground Coriander has a very short shelf life so should always be freshly prepared.

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