Spice Guide

Consistency and quality control have been a hallmark of Patak's Foods since the company was founded. The flavor of Patak's® products is heavily dependent on the quality and freshness of the herbs and spices used and as such Kirit Pathak personally supervises their selection and importation from India and around the world.

It is the grinding process that releases aromatic oils from spices and these oils create the delicious flavors of Indian cuisine. Once ground, the flavors of the volatile oils fade rapidly.

With that in mind, one of the many things that set Patak's apart from other manufacturers is that the whole spices are ground at the point of manufacture to ensure freshness of flavor is retained.

Some herbs & spices commonly used in Indian cooking:

Asafoetida / Hing

Asafoetida is a dried, resinous gum obtained from the stems and rhizomes or taproots of three species of the Ferula (giant fennel) plant. Although available in 'tears' and 'lumps', it is most commonly found in powdered form. When solid asafoetida is crushed, the sulphur compounds in the volatile oil are released, giving it a strong, unpleasant smell, reminiscent of pickled garlic.

Asafoetida has a very strong, pungent smell and the flavour mellows as it is fried in oil. When cooked, it has a truffle-like flavour and a roasted garlic aroma.

Originally found in Afghanistan and Iran, Asafoetida emerged in India during the Moghul Reign and has since been cultivated in Kashmir as well.

A word of warning however: asafoetida should only be used sparingly in any cooked dish where garlic would be appropriate even a tiny amount enhances the flavour of a dish or spice mix.

Patak's use small quantities of asafoetida in all pickles, soups, frozen meals and pappadums.

Did you know?

According to the Ayurveda, a more than 2,000 year old comprehensive system of medicine based on a holistic approach rooted in Vedic culture, asafoetida is considered to be a highly useful digestive, disinfectant, antispasmodic, mild diuretic, a stimulant for glandular secretion, an aid to circulation and is particularly useful for strengthening the nerves.