Chef Etay Efrat specializes in vegetarian cuisine inspired by the cooking of his family’s hometown, the city of Cochin on India’s west coast. Continue reading
Posted on December 11, 2015 by Magento
If you love Indian cuisine, I've got good news for you: We're adding several Indian recipes to the Whole Spice Cookbook, as well as a new pledge reward for pre-ordering our cookbook: Six bottles of assorted curry powders, freshly ground and blended. Please visit our cookbook campaign page by Dec. 31 to get this reward in January: https://www.barnraiser.us/projects/whole-spice-cookbook. Here's an update on the new recipes and rewards: Continue reading
Posted on April 6, 2015 by Magento
Of all the splendid flavors found in the cuisines of India, tandoori dishes are among our very favorites. Yet the word “tandoori” itself does not refer to any specific flavor or ingredient — it’s derived from “tandoor,” an Indian name for the kiln-like earth oven found in many Asian, Middle Eastern and North African countries. Continue reading
Posted on November 19, 2014 by admin
If you haven't tried Kashmiri chili, make room in your spice cupboard for this vibrantly red pepper that brings more color than heat to the dishes it flavors.
Grown in India, Kashmiri chili is hotter than paprika and milder than cayenne; some cooks mix the two if they can't get the more colorful Kashmiri chili. It's equally at home as a substitute for hotter peppers, if you don't want a fiery dish, or for paprika if you do prefer more heat.
With the deep red hue it imparts to foods, Kashmiri chili is called for in many dishes from the Indian subcontinent. It's also good in Mexican hot chocolate, chili-chocolate cookies and this vegan freezer fudge recipe from the My Heart Beets blog. In fact, you can use Kashmiri chili in any dish calling for chili pepper. Continue reading