Monthly Archives: January 2008

Naan (or Nan) is a flatbread that can be eaten with most curries. It is a leavened bread, which means that it rises using yeast. The Moguls brought naan bread to India hundreds of years ago (the Moguls came from … Continue reading →

Anise is a plant that originated in the Middle East and is now widely grown in North America, Europe and Asia. Anise is also known as aniseed. Both the seeds and leaves are used in cooking and have the taste … Continue reading →

Dill is an herb that grows to about 2 ft in height. The feather-like leaves grow to a length of about 6 in. Both the seeds and leaves are used in cooking. The fresh dill leaves are sometimes called dill … Continue reading →

Nigella is a spice that is primarily used when making Indian flat breads, such as naan, and vegetarian dishes. The spice has a strong, oregano-like aroma. The Nigella spice seeds come from the Nigella Sativa plant that is widely grown … Continue reading →

Jaggery and gur are similar types of unrefined sugar. The two names are often mixed up but they are both types of natural, unprocessed, sugar that you use in various types of cuisine. Jaggery is made from cane sugar and … Continue reading →