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Kash­miri chilli pow­der

Milder than other, more com­monly used, chilli pow­ders, this tra­di­tional In­dian spice adds a smoky heat to dishes.

Am­choor pow­der

Made from dried and pow­dered green mango, it adds a lick of acid­ity to a curry. Use an ex­tra squeeze of lemon juice if you can’t get hold of any.

Garam masala

This spice blend varies across re­gions, but it’s usu­ally a blend of cloves, pep­per­corns, cin­na­mon, car­damom, bay leaf, mace and cumin.

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