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:
|
Paprika / Lal MirchThe capsicums (peppers) that paprika is made from are native to South America. They were brought to Spain via the journey made by Christopher Columbus in 1492, where the Spaniards became the first to dry and grind the peppers to make paprika. Although related to the hot chili pepper, the cultivation of this plant in the Northern Hemisphere has eliminated the capsaicin content which provides chilies with their heat. Paprika tends to have a subtle and delicate aroma with a slight fruitful yet smoky trace. Flavors differ from sweet and smoky to full bodied and pungent. Paprika imparts a deep red color when used in cooking, which is the principal use to which it is put in Indian cuisine. It can also be used to form spice blends, but care must be taken not to overheat paprika, as it becomes bitter. Paprika is used to provide color for many of our dishes. Smoked paprika is what gives the distinct smoky flavor to Patak's Butter Chicken sauce. Did you know?For a century after being first recorded in Hungary in 1604, it was felt that paprika was a spice used by peasants. It was not until the 19th century that it was considered suitable for "sophisticated stomachs". |
