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:

Turmeric / Haldi

Originating from the south of Asia, Turmeric is a member of the ginger family. It grows underground in hot, moist climates; the root is called a “rhizome” and spreads out into fingers. The plant above the ground is green and grows to a height of three feet. To prepare turmeric, the plant is uprooted, the top discarded and the root broken from its main bulb. The fingers are then boiled and sun-dried. The outer skin is removed and the finger ground to a powder.

Turmeric is native to Southern Asia and grows in India, Indonesia, South America, China and the Caribbean. India is currently the largest producer of this inexpensive spice, which is referred to as the "soul" of many Indian dishes.

Dried turmeric has a rich and woody aroma; it tends to be somewhat musky and is pungent. When eaten on its own, turmeric leaves a slightly bitter flavor on the tip of the tongue.

It is one of the essential spices in Indian cuisine and forms the basis of most masalas and curry pastes. This is what gives the golden color associated with many Indian dishes. Indeed, in Indian cuisine, turmeric is used as a natural color just as much as it is used as flavoring. Turmeric binds and harmonizes the spices that it is used in conjunction with, but needs to be used sparingly. Its flavor is enhanced when combined with other spices.

Turmeric is an important ingredient in Patak's relishes (pickles), most pastes, simmer sauces and ready meals.

Did you know?

If hands become stained when preparing fresh turmeric, rubbing them with potato peelings can clean them.