Our spices and flavours are sourced from all over India. The chefs at Rasam hail from North East, North West and Central India. Each member of the team brings their personal heritage to play in the daily mixing, roasting and grinding of spices.
The spices we use include the following:
Indian Common Name* | English Name | Comments |
---|---|---|
Aamchur/Amchoor powder | Sour mango power | Gives fish curries tartness |
Adrak | Ginger | Used as a fresh ingredient and also in dried powder form; see "Sonth" |
Ajmud | Celery / radhuni seed | |
Ajwain | Carom/thyme seed | |
Amla | Indian gooseberry | |
Anardana
![]() | Pomegranate seed | Dried rather than fresh, and ground in the Middle East |
Assorted Roots
![]() | Assorted Roots | (vetiver, betal nut root, ratanjot and rose petals for Dum ka Gosht (Rasam signature dish ) |
Badi Elaichi | Black Cardmamom | Not to be confused with green cardamom, the earthy and darkly aromatic black cardamom is a common spice in biryani. This spice is also used as antidote for snake and scorpion bites, but try it at your own risk(!). Black cardamom eases digestive problems and reduces flatulence, and can relieve throat problems, chest congestion, asthma and gum infections |
Bazil / Basil | Fresh basil | |
Camiki | Mango-extract | |
Chakra Phool
![]() | Star Anise | Provides exotic, Chinese-influenced flavours |
Chironji | Charoli | a type of nut particularly used in making desserts |
Choti Elaichi | Green Cardamom | The Malabar variety is native to Kerala |
Chrysopogon zizanioides or Khus
![]() | Dried vetiver roots | A perennial grass of the Poaceae family, native to India. In western and northern India, it is popularly known as khus. It is used as a flavoring agent, usually through khus syrup. Khus syrup is made by adding khus essence to sugar, water and citric acid syrup. Khus Essence is a dark green thick syrup made from the roots of khus grass(vetiver grass). It has a woodsy taste and a scent prominent to khus. Rasam use this spice in lamb dishes served in the restaurant. |
Cinnamon
![]() | Cinnamon | This spice is aromatic and has a refreshing taste: it can be added to curries, pulao and even desserts. Research shows this woody spice is also diabetes-friendly and can reduce symptoms of insulin resistance. Additionally, cinnamon can give relief from indigestion, common cold, diarrhea, poor blood circulation and menstrual tension |
Cloves
![]() | Cloves | Due to its anti-inflammatory and anti-bacterial properties, cloves are commonly used to treat dental problems, and are an important ingredient in natural toothpastes. Cloves can also relieve vomiting, indigestion, an upset digestive tract and loose motions |
Coconut
![]() | Coconut | Coconut is highly nutritious and rich in fibre, vitamins, and minerals. It is classified as a "functional food" because it provides many health benefits beyond its nutritional content. Coconut oil is of special interest because it possesses healing properties far beyond that of any other dietary oil and is extensively used in traditional medicine among Asian and Pacific populations |
Cumin | Cumin | Tempered cumin (Jeera) provides the flavour that dhal needs, and indeed many Indian dishes are incomplete without cumin. Cumin is known to help with digestive problems, reduce chances of anaemia and alleviate the common cold. Surprisingly Jeera can reduce the problem of piles, serve as a laxative and provide the body with iron, as well as manganese that helps in the absorption of calcium and control of blood pressure |
Dalchini | Cinnamon | Grown commercially in Kerala in southern India. Two types, cassia (common) and royal. |
Dhania/hara dhaniya | Coriander Seed | |
Dhania powder/ Pisa Dhania | Coriander powder | |
Dried Red Chilli
![]() | Whole dried red chilli | Available in different forms Health Benefits : • Helps in burning calories • Provides resistance to various diseases • Stimulates appetite • Clears lungs |
Garam masala/Kadha Masala
![]() | Spice Mixture | It is added to some dishes along with other spices to enhance their flavor and aroma. While the basic ingredients used are the same, each chef has their own proportions so that the end result will often differ. The better the quality of the ingredients, the tastier the garam masala and the resulting dish in which it is used. |
Gulab Jal | Rose Water | Commonly used to flavour desserts in India |
Gur | Jaggery (unrefined sugar) | Made from the sap of the sugarcane or date palm |
Haldi
![]() | Turmeric | Source of yellow colour in many curries with an earthy, dusty flavour. Turmeric is used to flavour and colour foodstuffs. It is used in the preparation of medicinal oils & ointments and poultice. The health benefits of Turmeric are many, at Rasam we have used fresh turmeric from the outset in our cooking |
Hapusha
![]() | Juniper Berries | They have a wonderfully piney taste - most like rosemary if you looking for a comparison - but more resinous and with citrus overtones. They are the key flavouring in gin. The berries aren't actually berries, instead they're the tiny cones of the juniper bush - a relative of the popular landscaping shrub. However, note that not all juniper berries are edible, so hesitate before pulling berries off a bush. |
Hara dhaniya | fresh coriander | Fresh green leaves, also known as cilantro |
Harad / hime | Terminalia chebula | |
Hari Mirch | Green Chilli Peppar | |
Hing | Asafoetida | Intensely bitter - related to truffle and garlic |
Imli | Tamarind | Provides tartness in South Indian curries and chutneys |
Indian Yellow Chilli Powder
![]() | Indian Yellow Chilli Powder | This chilli is not widely available even in India, we are proud to have this rare breed among our Rasam spices!! This powder is processed using sophisticated methodologies for enhancing the quality of masala. Yellow Chilli Powder is widely appreciated for its remarkable aroma and rich taste....... |
Jaiphal | Nutmeg | Whole nuts last forever; powder only a month. Like cloves, nutmeg has anti-bacterial properties and helps fight tooth decay. Nutmeg can reduce flatulence and improve appetite, ease muscular tension and even fight Alzheimer's and improve memory |
Javitri
![]() | Mace | Made from the outer covering of the nutmeg nut, with a similar aroma |
Jeera | cumin seed | See Kali Jeera. |
Jeera Goli | Cumin Seed grounded into balls | |
Jethimadh | Liquorice powder | |
Kachra | Capers | also known as Kabra, Karer in Hindi |
Kachri
![]() | Powdered Indian caper | Kachri is a wild variety of cucumbers. Fresh kachri resembles a brown yellow small melon, which grows wildly in the desert areas and is seldom cultivated as a crop. Dried kachri powder, when used in cooking, adds a tangy taste. Since fresh kachri is rarely available outside Rajasthan, the use of kachri powder is popular. It is the real earth food … growing wild, and becoming a protein rich vegetable for people living in the harsh arid areas of Western India, where it is hard to grow conventional vegetables. Kachri powder is used extensively in Rajasthani cuisine. Health benefits : • It has a triple benefit of being a coolant, tonic & stimulant. |
Kadipatta | Curry tree or sweet neem leaf | Cannot retain flavor when dried. Only use fresh. |
Kaju | cashew nut | |
Kala Namak / Sanchal
![]() | Black salt | Sodium chloride provides kala namak with its salty taste, iron sulphide provides its dark violet hue, and all the sulphur compounds give kala namak its slight savoury taste as well as a highly distinctive smell. A hugly propular condiment in India, used in many dishes |
Kala Zeera | Black cumin | Sweet, floral and smoky cumin and anise-like flavor |
Kali Elaichi | Black cardamom | Earthy, much used in North Indian curries. |
Kali Mirch | ;peppercorns | |
Kali Mirchi | Black pepper | Produced in huge quantities in the southern Indian state of Kerala, black pepper was once considered a precious commodity for trade. Black pepper has the ability to increase the production of hydrochloric acid that the stomach needs to help in digestion, while combating flatulence, constipation and high blood pressure. It is also anti - bacterial in nature, and contains iron . |
Kalonji | Nigella seed | |
Kasoori Methi Dried | fenugreek leaf | |
Katira Goond | gum tragacanth | A thickener and coating for desserts |
Kebab Cheeni | All spice | A mix of clove, cinnamon, nutmeg and bayleaf |
Kesar, mayur | Saffron | The world's most expensive spice, usually used for flavoring for rice. Kashmir is synonymous with the production of the best quality of saffron in India. This ingredient adds colour and spice to briyani and desserts. Saffron is expensive but its health benefits are priceless – it has the ability to treat depression, prevent loss of vision, improve memory and relieve digestive issues |
Kesar mari mari | Saffron pulp | Actually, safflower concentrate |
Khajur | Dates | |
Khus Khus | poppy seed | |
Kokum | Garcinia indica | |
Kudampuli | Garcinia gummi-gutta | Commonly used in the fish recipes of Kerala |
Lahsun | Garlic | |
Lal Mirchi | Red chilio peppar | |
Lavang | Cloves | Andhra Pradesh, Kerala, Tamil Nadu and Karnataka are largest producers in India |
Methi leaves | fenugreek leaf | |
Methi seeds | fenugreek seeds | |
Mulethi
![]() | Indian Liquorice Root | Mulethi is an ancient herb. It has a distinctive sweet flavour which makes it a preference over sugar in making candies. It has medicinal uses in Indian Ayurveda herbal medicines. It is considered good for the liver and for a cough. |
Naaga Keshar | cinnamon buds | |
Namak | Salt | |
Nimbu | lemon/lime | |
Paan Ki Jad
![]() | A fragrant sweet tasting root of an evergreen creeping tree that produces heart shaped glossy leaves. It is widely cultivated in coastal areas primarily of India, Bangladesh and South East Asia. Leaves are eaten after dinner. At Rasam, we use only the root to extract its earthy fragrance | |
Panch Phoron | Panch Phoron | A Bengali spice mix that combines aniseed, cumin, fenugreek, mustard and nigella: also known as black stone flower |
Pathar Ke Phool
![]() | Kalpasi | |
Peeli Mirchi | Yellow Peppar | |
Pippali
![]() | Long Peppar | Long pepper has suffered a general absence from the modern culinary world which is something of a culinary injustice, we are thrilled to correct this oversight at Rasam. Its flavour is much more complex than black pepper, reminiscent of spice blends like garam masala more than a single spice. It possesses black pepper's heat and musk, but in a less harsh, more nuanced way, tempered by sweet notes of nutmeg, cinnamon, and cardamom. Its finish lingers on the tongue with a tobacco-like coolness; where black pepper stings, long pepper balms |
Pundina | Mint | |
Pyaz / Kanda | Onion | |
Rai | 'brown mustard seed | |
Ratin jot | Ratin jot | |
Rose Petals
![]() | Rose Petals | Cultivated throughout India, Rose petals are rejuvenating and proven to be a tonic for internal asthma, high blood pressure, bronchitis & slow circulation. |
Safed Mirchi | White pepper | |
Saji na phool | Citric Acid | |
Sarson | Mustard seed | |
Sarson Tel | Mustard Oil | shorsher tel |
Saunf/Sanchal | fennel - seed | |
Shimla Mirch | Capsicum | |
Sindala
![]() | Rock Salt | According to Ayurveda organic rock salt is healthiest - it is known to be cooling, anti- acidic, anti-bilious, anti-phlegmatic, carminative and digestive |
Sirka | ||
Soa sag | dill | |
Sonth | dried ginger | Usually powdered |
Suwa or Shopa | Aniseed | |
Syah Jeera | Black Cumin | Smaller in size than regular cumin, and easily mistaken for Caraway seed. Though the English translation is Black Cumin, the same term is also used as the English translation of Nigella sativa, kalonji |
Tej Patta | Malabathrum, Bay leaf | Both Malabathrum and Bay Leaf are similar and called Tej Patta in Hindi, though they are from two different families and have different flavours |
Til | Sesame seed | |
Tulsi | holy basil | |