Mango powder. A very sour flavouring agent with a slightly fruit flavour made from dried under-ripe mangoes, rather similar to tamarind in cooking.
Mango powder. A very sour flavouring agent with a slightly fruit flavour made from dried under-ripe mangoes, rather similar to tamarind in cooking.
Mango powder. A very sour flavouring agent with a slightly fruit flavour made from dried under-ripe mangoes, rather similar to tamarind in cooking.
An Indian variety of mangosteen, the principle ingredient of a cooling drink called kokum sherbet. It is a sour, fruit-flavoured, plum-like, deep purple-coloured fruit which is pitted and dried.
Poppy seeds, from the seed of the opium poppy. They are improved by roasting and are used for thickening curries instead of cornflours or other starches.
Indian gooseberry. A sour fruit used in chutneys and preserves, but more frequently used for medicinal purposes than culinary.
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.
