Dasheen is the main root of the taro or colocasia. Taro is a name used to cover many root crops grown in tropical regions, most commonly Colocassia esculenta. The leaves come from plants cultivated in warm climates both for their leaves and tuberous, potato-like roots, or corms. The roots, the flesh of which may vary from white to pink, have a delicate flavour and can be peeled and boiled, roasted, mashed, fried or included in a stew.
A wide-mouthed, deep, flat-bottomed pot made from tinned brass. It has a well-fitting cover but no handles. It is used for 'sealed pot' curries or dum, heating milk, boiling water, cooking rice and generally for any cooking over flame.
A wide-mouthed, deep, flat-bottomed pot made from tinned brass. It has a well-fitting cover but no handles. It is used for 'sealed pot' curries or dum where dough is used to create a seal between the pot and the lid, heating milk, boiling water, cooking rice and generally for any cooking over flame.
Paprika. A variety of red pepper. Hungarian paprika is the most highly regarded in Europe. Friends in the know tell me that 'deghi' actually refers to a type of clay pot in which food is cooked very slowly. Since 'mirch' means chilli, this probably means that 'deghi mirch' actually refers to any low heat chilli, of which paprika is a particularly fine example. Hungarian or Spanish paprika can certainly be used in cooking 'Indian' dishes.
Gram dhal. Split chickpeas (US: garbanzo beans). Darker and smaller than the chickpeas generally available in the West.
Tropical almond. The fruit looks similar to the almond and is usually pale green, though it may be reddish-purple. There is a fibrous seed containing a pointed kernel, or nut. It can be eaten fresh and raw, or cooked. It is sometimes difficult to remove the fibrous seed without damaging the nut. There is a thin covering of skin on the nut, and it is worth removing it as it can be very astringent. It is much prized in the Moghul cooking of northern India, they are eaten fresh or used in badam barfi, fudge-like sweets, or used to thicken sauces in dishes such as korma. They are grown in Kashmir and Afghanistan as they do not grow well in tropical regions. Elsewhere, cashew and other nuts are substituted.
