Indian Essentials: What are Curry Leaves?

Curry leaves add that indefinable flavour to South Indian dishes, without which they are incomplete. They are an exclusive Indian garnish that gives a subtle taste and aroma to almost all South Indian dishes. Curry leaves don’t taste like curry – they assumed that name because of their ubiquitous use in the dishes of South…

Ingredients: Pandanus | Pandan Leaf | Screwpine Leaf | Rampe | Kewra

The stiff, bright green pandanus leaf is used for its colour and flavour in curries and rice dishes in India, Pakistan, Bangladesh, Sri Lanka, Fiji, Chinese, Indonesia and the S.E. Asian countries.  There is no real substitute for the unusual nutty, grassy but sweet flavour of the leaf,  which is cut into pieces or tied in…

Herbs: What is Valerian?

Valerian is a root well known for its properties of calm the anxious and relax the sleepless.

Herbs: Limes and Kaffir Limes

Lime juice is somewhat more “green” in taste than the lemon, and can be used interchangeably in most dishes. I prefer limes over lemons in most recipes, except desserts.

Herbs: Lemongrass

Lemongrass is really a variety of hard grass, but is used as a herb for its refreshing lemon-minty flavour.

Herbs: Basil and Basil Types

Did you know that there are hundreds of types of Basil? Read further for more interesting information on this marvellous herb used all over the year.