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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Coriander Seed / DhaniaThe Coriander plant finds use as both an herb and a spice - the leaves (referred to in North and South America as "Cilantro") are an herb and the seeds are a spice. They both come from the same plant. The plants are native to the Mediterranean and Western Asia but are now grown worldwide. The seeds are harvested early in the morning while still damp from dew, since the pods can split very easily in the hot climatic conditions while still on the plant. The seeds are then sun dried and stored in racks. Ripe seeds have a sweet, woody, spicy aroma with a subtle undertone of pine and pepper. The taste is sweet, mellow and warm with an orange peel flavor. Due to its mild flavor, coriander is often used in larger amounts than other spices. Ground coriander is often mixed with ground cumin to create a mixture that forms the basis of many curry powders. Coriander also constitutes a major part of Patak's spice blends and is used in pastes, Mango Pickle, simmer sauces and ready meals. Did you know?The flavor of the seeds is enhanced if they are dry roasted before being ground. |
