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:
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Cinnamon / DalchiniCinnamon is the inner bark of a tropical evergreen tree from the laurel family. There are suggested to be between 50 - 250 different species, depending on which botanist the figures are collected from. Cinnamon has a warm, sweet and amiable aroma that is delicate yet intense. The taste is also aromatic, warm and sweet with hints of clove and citrus. Ground bark is immediately aromatic, whereas the quills have a tendency to hide their aromatic properties until broken or cooked in a liquid. Cinnamon is widely used in Indian cuisine - its bark is an essential ingredient in masala dishes, giving them a sweet, warm and fragrant taste. Cinnamon is also widely used to flavor rice and desserts. Did you know?Mexico is world’s main importer of cinnamon, where the spice is used to flavor coffee and chocolate drinks. Here's a tip from the Mexicans: the next time you drink hot chocolate, stir it with a stick of cinnamon to enhance its taste. |
