Techniques
India: Pantry Guide
In producing the stories for our August/September 2014 India issue, we discovered ingredients and information too good to keep to ourselves. Here are the hard-to-find and essential ingredients for cooking the dishes in this issue, plus where to find them online. —Kellie Evans, Associate Food Editor
Ajwain
Amchur
Asafoetida
Banana Flower
Banana Leaves
Black Cumin Seeds
Black Salt
Channa Dal
Chiles de Arbol
Cilantro
Cinnamon Sticks
Cloves
Coconut Milk
Coconut Oil
Curry Leaves
Daikon
Dried Apricots
Dried Green Mango Strips
Dried Kashmiri Chiles
Dried Mint
Drumsticks
Fennel Seeds
Fenugreek Leaves
Fenugreek Seeds
Fermented Bamboo
Shredded Coconut
Ginger Root
Golden Raisins
Green Cardamom
Green Chilies
Green, Unripe Mangos
Green Papaya
Ground Coriander
Ground Turmeric
Indian Bay Leaves
Indian Eggplants
Jaggery
Kabocha Squash
Kashmiri Chile Powder
Long Grain White Rice
Loofah
Lotus Root
Mace
Masoor Dal
Fresh Mint
Moong Dal
Mustard Oil
Mustard Seeds
Okra
Palm Vinegar
Panch Phoron
Paneer
Persian/Key Limes
Poha
Pointed Gourds
Indian Poppy Seeds
Rasam Powder
Red Indian Chiles
Rice Flour
Roo Hafza
Rose Water
Saffron
Sesame Seeds
Sev
Edible Silver Leaves
Star Anise
Tamarind Pulp
Toor Dal
Urad Dal
Whole Mature Coconut
Yogurt
Whole Raw Cashews
Tiffin
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