Bay leaf | Slightly lemony and bitter, used more for its aroma than taste

Generally sold dried. Indian bay leaves have a more cinnamony flavour than European ones, but the two can be interchanged.

Cayenne pepper | Mild aroma, fiery taste

Lets you add a fairly precise amount of heat to your food, as opposed to chillies, which may vary in strength.

Cinnamon | Woody, aromatic and sweet

Available as sticks (actually curls of papery bark) or ground. Pairs well with dried fruit, making it ideal for dishes such as bobotie.

Cardamom | Green cardamom is light, sweet, and fragrant; black cardamom is intense and smoky

Can be used as whole pods, seeds or powder (made from the green kind). Green pods are popular in desserts; black is much stronger.

Nutmeg & mace |Mace is the outer coating of nutmeg; both are subtly sweet

Nutmeg is usually sold ground, but grating your own will give a much better flavour. Other than curries, it’s great in hot drinks.

Cloves |Strong medicinal flavour, with recognisable notes of anise

An important part of mixes such as garam masala. Use sparingly as it’s very strong.

Turmeric | Pungent and earthy, used mainly for colour

Generally available ground. The fresh root has a stronger taste.

Cumin | Smoky and fragrant

One of the most commonly used Indian spices (with coriander). Toast and grind the tiny seeds for best flavour, but watch out, as they burn easily.

Coriander| Aromatic and citrusy

A totally different flavour to the fresh herb. Dry-roast and grind the small round seeds

Mustard | Smoky, nutty and pungent

Yellow seeds are common in European cooking, black seeds in Indian. Powders and sauces are made from ground seeds.

Curry leaf | Subtle flavour, citrusy scent

Unrelated to curry powder. Small shiny green leaves are best used fresh, but dried will do.

Photography: : HMimages.co.za
Words: Staff Writer

These awesome baking hacks will ensure that you never make any failed cakes, egg-shell cookies or burnt scones ever again!

The post An essential guide to curry spices appeared first on MyKitchen.

How much do you love our summery, tropical October cover? The star is our Zanzibar-inspired clove and coconut ice cream, and we’re treating you to the recipe this weekend.

SERVES 4 / COOK TIME 15 min, plus freezing time

INGREDIENTS
For the ice cream
2 cups cream
1 cup coconut cream
1 cup coconut milk
1 cup brown sugar, blended
2 eggs
Pinch salt
Pinch ground cloves
Pinch ground cardamom
Pinch cinnamon
1 tsp honey
For the praline
2 cups sugar
¼ cup water
1 tbsp cardamom pods, to sprinkle

METHOD
For the ice cream
1. In a pot, heat the cream, coconut cream, milk and the salt. Cool slightly.
2. In a large bowl, whisk together the sugar and eggs. Slowly trickle in the coconut mixture, whisking continuously.
3. Transfer the mixture back to the pot and cook on low heat for 5 minutes.
4. Divide the mixture in half and add the spices and honey to one half before it gets cold. Mix well until fully incorporated.
5. Place the two ice cream mixtures in separate ziplock bags and press out the air. Freeze for 1 hour.
6. Blend each ice cream mixture in a food processor, until smooth and creamy. Transfer to containers and freeze for 2 hours, until set.
For the praline
1. In a pan over medium heat, melt the sugar in the water.
2. As soon as the sugar reaches a nice amber colour, pour it out on to a lined baking tray. Quickly scatter over cardamom.
3. Once set, break into pieces and serve with the coconut and clove ice cream.

Recipes & styling: Chiara Turilli
Photography: Gareth van Nelson

The post COOK THE COVER: Clove and coconut ice cream appeared first on MyKitchen.