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A long-grain variety of rice with red bran that is cultivated in India and has not been milled. Indian red rice has a nutty flavor and is reddish-tan in color.

A flowering plant with buds, flowers, leaves, and stems that are edible. The leaves and stems have a peppery flavor and can be added to salads and sandwiches.

A variety of the herb thyme that is grown in tropical areas of Africa and Brazil and is very aromatic.

A variety of Eggplant characterized by their large oval shape and brighter purple coloring. The Chu-Chu hybrid is the most desirable variety for gardens and eating.

A type of pudding which is made with cornmeal, milk, molasses, butter, and seasonings which are cooked together in a saucepan and then baked until the pudding sets.

A small black seed that resembles a poppy seed but has a peppery taste. It is most often found in Indian cooking but is also found in Turkish and Middle Eastern cuisine.

A traditional Indian combination of spices, that may include cumin, cinnamon, clove, coriander, ginger, paprika, turmeric, garlic, bay leaves, celery, cayenne, and black pepper, which are used on foods such as chicken and fish to give it a reddish-orange color common in tandoor cooking.

A thin chile pepper that is often used as a flavoring in Indian foods. Flat in shape, this pepper ranges in size from 3 to 5 inches long.

Triangle shaped Indian pastries that are filled with meat or vegetables, or both. The filled pastries are generally deep-fat fried but can also be baked.

An East Indian paste from the Madras region of India which is now referred to as Chennal. It is a blend of spices and other ingredients that is used to mix into food dishes in order to create a flavorful curry sauce.

A traditional blend of seeds used to season foods for east Indian cooking. Panchpuran, which is also referred to as panch puran or panchphoran, is a blend of mustard seeds, cumin seeds (jeera), nigella seeds (kalonji or kalwqanji), fennel seeds, and fenugreek seeds.

A blend of strongly flavored spices popular in Eastern Indian cooking that are ground into a finely powdered substance.

A variety of flour that is most often used in East Indian cooking. Garbanzo beans, also known as chickpeas, are processed into a flour that is very similar to millet providing a rich sweet flavor to baked foods.

A beverage that represents the traditional blend of Ceylon, Kenyan, and Indian teas, which are served for English breakfasts.

A strong-flavored, highly spiced dish of meat, fish, and/or vegetables made in Eastern Indian kitchens.

A type of tea that has a rich, malt flavor and is Indian in origin.

A mixture of spices, common in India, which is used to season a variety of different Indian foods. Dhanajiru is a combination of ground cumin, coriander, black pepper, and turmeric.

A small seed similar in appearance to caraway seeds that is used as a spice in Indian and Middle Eastern cooking.

A small, round chile pepper that is commonly used as a flavoring in Indian cooking. This pepper is a very common pepper in Pakistan, providing a spicy to hot flavor similar to Scotch bonnet peppers.

Similar to ginger in appearance and a member of the ginger plant family, this root is used primarily as an Asian or Indian food seasoning.