Trying to start with the big yellow lumps at the top and working clockwise: turmeric rhizome or rootstock; just under that is mace; next is a chunk of hing, which I had only seen in a yellowish powder form; a mix of white poppy seeds, coriander seeds, sesame seeds, whole peppercorns, cloves, green and black cardamom, and god knows what else; star anise; dagad phool, literally stone flower, a lichen common in Maharashtrian cuisine; cassia, which is like cinnamon; tejpata, patta meaning leaf, this is an Indian bay leaf.
The dagad phool has a mild, familiar aroma. Who knew we've probably been eating moss for months. The turmeric rhizome and hing are like rock hard. I'm at a loss as to what to do with them. Maybe I should have brought my microplane.
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