Flavours of the Green Bengal

These small oval reddish or greenish brown seeds have a strong flavour and aroma of thyme. Used in deep-fried savoury dishes and as a stuffing for parathas.

These tiny, black, teardrop shaped seeds are crunchy, bitter and peppery. They have a faint nutmeg aroma. and are sprinkled on top of our nans before we bake them.

This is the dried unripe fruit of the Indian mango tree. When dried, the mango turns brown and may then be powdered. It is sour-sweet with a resinous bouquet and is used in curries, chutneys and marinades for fish and vegetables.

Both leaves and the seeds of fenugreek are used in Indian cuisines. the leaves are cooked as a vegetable and can be combined with potatoes. The seeds are ochre-brown coloured resemble tiny pebbles. They are used both whole(for pickles) and powdered for cooking

This is a member of the carrot and parsley family. The fruit is made up of two united carpels and these are harvested once the fruit begins to ripen. The spiciness of the seeds is similar to that of fennel seeds.

Tumeric is the thick, cylindrical underground stem of a tropical plant belonging to the iris family, and was originally grown in India and the Far-East. It adds a brilliant yellow colour and an earthly flavour to a variety of foods.

Sesame seeds have very little aroma, but their flavour is heightened when they are dried and their nutty aroma is possible to smell.