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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Star Anise, BadayanStar anise is the fruit of the Chinese evergreen magnolia tree. It can be up to 3cm in size and forms a beautiful eight-pointed star. Complete pods are tough and red-brown or rust colored. The eight "carpels" which form the eight points of the star contain within them a seed each. The carpels are more interesting as far as cooking is concerned, as they are more aromatic than the seeds. Originating from the region around Canton in Southern China, star anise has been used in Chinese medicine for over 1300 years. It was introduced to Europe in the 17th century and was used as flavorings as well as a key ingredient in beer! Star anise has an aroma similar to that of fennel and anise, with licorice notes and assertive warmth. Its flavor is close to that of anise or licorice and is warm and pungent, leaving a fresh and agreeable aftertaste. It is used in Keralan cuisine and sometimes as a cheaper substitute for anise in North Indian cuisine. Care needs to be taken when adding star anise to a spice mix or a dish, as it is potent and so should only be used sparingly. Did you know?Japanese star anise comes from a similar tree but is toxic and inedible. Instead, it is burnt as incense in Japan. |
