The items you need to scratch the surface of Indian cooking.
and black seeds, which can be used interchangeably, and their milder yellow counterparts. They're found in everything—."When you pop them in hot oil, they turn black and take on a sweet nuttiness that makes them appealing," says Iyer."That's a key flavor in the South." Agrawal recommends keeping a pan lid handy while popping them in oil, so they don't go flying all over your kitchen.
. Agrawal warns that it should be dry-roasted carefully:"When done right, it will impart a nutty flavor, but when you over-fry it, it can get too bitter."Native to Sri Lanka and the southern Indian state of Kerala, cardamom is used in Indian cooking in both ground and whole-pod form."There's green cardamom and black cardamom," says Agrawal."Black pods are used more in savory preparations, like garam masala.
, which has a complex minty, citrusy, herbaceous fragrance, is considered"true" cardamom, while black comes from a related plant and has a smokier aroma. The pods flavor all sorts of dishes, like
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