Tahini (Soom Foods or Seed + Mill brands)
Tahini is a smooth, creamy paste made from ground sesame seeds. It has a rich, nutty, slightly bitter flavor and is a key ingredient in Middle Eastern, Mediterranean, and North African cuisine.
Asafoetida
Asafetida (Hing) is a dried gum resin derived from the roots of the Ferula plant, a species related to fennel and celery. It has a strong, pungent smell (often compared to sulfur or rotten garlic) but transforms into a savory, umami-rich flavor when cooked.
A staple in Indian cooking, especially in lentil dishes (dal), curries, and pickles.
Mustard Seeds
| Type | Color | Flavor | Heat Level | Common Uses |
| Yellow | Light yellow | Mild, tangy | 🔥 Low | American mustard, pickling, sauces |
| Brown | Dark brown | Earthy, bitter | 🔥🔥 Medium | Dijon mustard, Indian dishes, spice rubs |
| Black | Deep black | Sharp, pungent | 🔥🔥🔥 High | Indian curries, strong mustard pastes |
Curry Leaves
Curry Leaf Plant (Murraya koenigii) – The Real Deal!
🌱 What it is: A small tree native to India and Sri Lanka.
🔥 Flavor: Strong, citrusy, slightly bitter, and aromatic.
🍽 Culinary Use:
Essential in Indian, Sri Lankan, and South Asian cuisines.
Used fresh in curries, dals, chutneys, and tempering oil.
Leaves are not the same as curry powder (which is a spice blend).
Moong dal (Mung Lentils)
🌱 Type: Small green mung beans (whole) or split yellow lentils (dehusked).
🔥 Flavor: Mild, slightly sweet, and nutty.
⏳ Cooking Time: Fast – cooks in about 15–20 minutes without soaking.
| Lentil Type | Color | Flavor | Cooking Time | Best Used For |
| Moong Dal (Split Yellow) | Yellow | Mild, slightly sweet | 15-20 min | Light dals, soups, khichdi, sprouts |
| Toor Dal (Pigeon Pea) | Yellow | Earthy, nutty | 30-40 min | Thick dals, sambars, stews |
| Masoor Dal (Red Lentils) | Orange-red | Mild, slightly earthy | 15-20 min | Soups, dals, curries, purees |
| Urad Dal (Black Gram, Split White) | White (split) or Black (whole) | Rich, creamy | 30-40 min | Dal Makhani, dosa batter, idli |
| Chana Dal (Split Chickpeas) | Yellow | Nutty, firm | 40-50 min | Thick dals, soups, snacks |
Mustard Oil
The primary cooking oil in East India; its strong, pungent flavor is essential in many curries.