The Nutmeg tree is a large evergreen tree , which produces two spices — mace and nutmeg. From nutmeg to cinnamon to star anise and cardamom, these spices have their own characteristics besides the beautiful aroma that they have. If you find your dish is bland - if specifically it could benefit from a sour flavour, Amchoor is the answer. Using nutmeg in large dosages might affect the fetus during pregnancy and result in hallucination. Javitri is the net like extra seed covering that covers the Nutmeg’s seed coat. Mace is a webbing or leaf-like spice that wraps the nutmeg seed. The fruit usually matures in the months of july/august and since its rainy season in Kerala – It is a bit difficult to shade dry the spices. It is a delicious taarka, or frying spice, and is the key seasoning of the incredible tamarind chutney that you will find in many Indian restaurants or as a side of dipping sauce when you buy chapatis, samosas, and other Indian street-type foods. FREE SHIPPING IN CANADA - %100 SATISFACTION GUARANTEE (EFFORTLESS REFUND), To use hing, or asafoetida, you must always add it to your frying pan when your oil or butter is hot. So let's wrap this into a stepwise process. Master Indian Spice has developed a cook-at-home kit that walks you through the most fundamental cooking steps of many popular Indian dishes, such as Butter Chicken, Madras, Vindaloo and Korma. It can also be added to homemade garam masala and chai ka masala. For a meal of four, expect to use between ¼ and ½ of a teaspoon of hing. Usually this powder is just called amchoor. It is commonly found in spice blends and baked goods, as well as savory dishes like soups, sauces, and poultry and fish recipes. You can learn more about how we ensure our content is accurate and current by reading our editorial policy . Treatment Of Arthritis: Arthritis is a joints problem that is commonly found in people aged above 50. Anise tastes like fennel, but sharper and less floral. Using carom in breads is common throughout India. Jaiphal, commonly known as Nutmeg is an essential herb that is believed to have a wide range of health benefits. Here is why it is very important to have a few strands of mace or javitri spice in https://www.aayisrecipes.com/from-our-garden/nutmeg-jayphal Cooking Biryani rice is a two step process... You must first cook the rice until it is mostly cooked, with only a thin white core in the middle. Turmeric's flavour contribution is distinct yet in the background. Add too much, and you will overpower other subtler flavours. It can also help in treating worm and intestinal infections. For a milder flavour, add it at the beginning when you start frying your onions, or for a sharper flavour, add it after your onions are soft, giving the garlic less cooking time. Now this one is actually interesting. Let’s get into the business of how to use Indian spices in cooking! Because this powder consists of dried mango, it is chock full of acids and a little goes a long way. Pulling from these traditions to produce beautiful cooking is an almost spiritual act. They're strong. This is so for butter chicken, tikka, and many of the classic dishes associated with Indian cooking. Black cardamom pods are also dried over a fire, and hence are blackened and smoky in flavour. Javitri also improves taste and digestion strength like an appetiser. You can find more out about this spice on our, January 18, 2019 It boosts immunity and resistance power. Indian food encompasses several centuries-old culinary traditions from all over the broad subcontinent. The leaves are less prone to bitterness however, and have a delicious maple-like aroma. Nutmeg is the seed kernel inside the fruit and mace is the lacy covering (aril) on the kernel.Nutmeg has more robust flavor than mace, but they are otherwise very … Make sure you have peeled the ginger first. Then it is cooked with the vegetables and meat and spices or biryani masala, this is the highest culinary height of black cardamom, and well-worth learning with a good Indian Biryani recipe. The fruits and seeds of Jaiphal herb are used for medicinal purposes, from treating pain to inflammation to convulsions and promoting healthy digestion. Its aroma is strong and when mixed in your daily food makes delicious food, it enhances the taste. It helps in improving your complexion and skin tone. If you’re using it for health purposes, (i.e., if you wanna soak up the curcumin), make sure you include some black pepper in your recipe! Below are the the 24 top spices used in Indian cooking. You may use the ground seeds or the leaves, and either one has a sweet/bitter flavour. Check out our article on how to make garam masala, where we give you a recipe and a few more advanced instructions. To prepare it at home, first clean the mace, and then roast the whole mace till crisp. This spice which comes from the nutmeg tree, scientifically called Myristica fragrans, is excellent for those who have cough and throat pain. The second (or sometimes first) step is thus infusing oil with flavours, and it is a critical step. Make sure to store it in a sealed container. Once it starts popping add onion paste followed by ginger- garlic paste and sauté a bit. It is included as a whole leaf and usually cooked for the length of the dish, removed just before serving. Mace helps in relieving one from vomiting and nausea as well. We get Jaiphal from the seed described above, often ground into a powdery substance for use in recipes or Ayurvedic medicine. Typically 1/8th of a teaspoon is enough. Compared to the nutmeg, mace should be added at the beginning of cooking to allow its full flavor to develop, Mace is spicy in taste, somewhat like a combination of pepper and cinnamon, with a strong aroma. Getting familiar with these is a great first step in your knowledge. Garlic is an essential seasoning. From nutmeg to cinnamon to star anise and cardamom, these spices have their own characteristics besides the beautiful aroma that they have. Jatiphala or Jaiphal (Myristica fragrans) is a small aromatic evergreen tree growing up to a height of 5-13m. It balances well with most common Indian spices, and is particularly good for adding dimension to a taarka dal or another dish with a lot of other assertive spice flavours like cardamom and cumin. Cooking a few different dishes with Master Indian Spice's kits will give you the fundamental skills you need to work more complicated recipes with all the extraordinary ingredients we've described below. Benefits of Jaiphal. Alright enough of that. It has a flavour profile not unlike carraway or dill. At a higher heat, cumin will turn brown quickly, in 15 or so seconds. Onions come in after the oil is infused with spice flavour. your food. Indian restaurants often use candied fennel seed as an after-dinner mint. In Hindi : Jaiphal and Javitri Nutmeg is a spreading evergreen tree. Other nutritional features of nutmeg are low sodium and low cholesterol, which makes it great for your use. This spice has many benefits that will amaze you. You can fry your indian spices slowly or quickly. It should sizzle for a few seconds 5-20 before adding onions, garlic, or ginger. For most Indian dishes, if you are not using ginger/garlic paste (which you probably will be), you can use a 1-2 inch length of raw ginger, grated or minced and add it with your garlic after you’ve clarified your onions. You can find more out about this spice on our asafoetida blog post. Do use fenugreek in small quantities. This seed has an aroma like citrus mixed with some leafy, woody notes. Please note: comments must be approved before they are published. Asafoetida is one of our favourite spices. Mace has an even more savoury, musky flavour than nutmeg, but they are similar enough that their flavours can easily be confused. Then add cumin powder, turmeric powder, blackpepper powder, garam masala, Both the leaves and the seeds of the fenugreek plant are useful for adding flavor to food. using it as a whole spice is a completely different experience than using the ground spice, which rapidly loses the strong nutmeg flavour. It is fried in butter as the spice foundation for Butter Chicken, you fry it in oil for most taarka recipes, and you use it in all versions of the famous garam masala. Whether it’s brown, yellow or black, Mustard seeds are an essential component in Indian cooking, imparting a nutty, sharp note to many curries, and like many of the whole spices we've mentioned, they are often favoured for cooking in oil at the beginning of preparing a recipe. You'll just have to buy yourself some groceries, such as chicken, tomatoes, onions, and coconut milk. Javitri is extensively recommended in pregnancy. Nutmeg and mace are commonly known as Jaiphal and Javitri in India however both are valuable for its medicinal properties. Perhaps more than flavour, turmeric's real contribution is its health benefits and colour. People say it smells terrible, but it is merely strong. It is also very useful in reducing bad mouth breath and curing excessive thirst. One such spice is javitri or mace which is actually a covering to nutmeg or jaiphal and has its own use as well. You can find out more about this ingredient in Master Indian’s blog post on how to use amchoor. Make sure you don’t burn it, and when it starts to pop, you know it’s done. Along with the onions you can add ginger, garlic, leeks, chilies, and ground spices such as garam masala and ground cardamom and coriander, or black pepper. We get Jaiphal from the seed described above, often ground into a powdery substance for use in recipes or Ayurvedic medicine. It consists of essential oils, which give out its peculiar flavour and aroma. It is usually recommended to add a … Turmeric is typically added, as a powder, to a curry sauce after the wet ingredients have been added. Side effects of Jaiphal: Raw fruit used in large dosages has psychoactive effects. There is no substitute for the unique fragrance of black cardamom Recipes serving about 4 people usually only use one or two black cardamom pods whole. It is native to the Bandra islands of Indonesia. Thus this advice goes for both cinnamon and cassia. Star anise is used in some preparations of Garam Masala. However, consult your doctor before you consume some. Tasting it on its own as a raw ingredient doesn’t give you a ready understanding of where it might fit into your cooking, the seeds in particular have a bitterness and a hint of maple. This spice is particularly important for Indian Biryani, and is very often used whole to infuse the rice in the final stage of cooking. Description Mace is the crimson or bright red coloured spice or condiment, present as the second membrane covering the seed of the nutmeg fruit or the nutmeg. Grated nutmeg can be used in various kinds of desserts like kheer, cheesecakes, phirni, puran poli etc. New acyclic bis phenylpropanoid and neolignans, from Myristica fragrans Houtt., exhibiting PARP-1 and NF-κB inhibitory effects Indian bay leaves are usually added with the whole spices at the beginning of a dish and browned slightly, imparting their flavour into the oil, and into the subsequent ingredients as the dish cooks. Certainly exploring Indian food will greatly expand your cooking repertoire. and provide personalised recommendations. Mace figures prominently in Asian, Caribbean, Indian, and Moroccan cuisines, and is also used in British, Dutch, and French cooking. Javitri is a crimson red colored thread like material that envelops the nutmeg. Here's How Christmas Is Celebrated In Bet... Take A Look At These Amazing Christmas Re... Heard Of Balayage Hair Colour? Did you know that Javitri has aphrodisiac properties that can improve the vigor of the person? Javitri and jaiphal also known as mace and nutmeg are two different spices from the same plant. Much like the yellow curry powder we know in the West, garam masala is actually a combination of spices including pepper, cinnamon, nutmeg, cardamom, cumin, coriander, Indian bay, pepper, and some others. You can also leave the nutmeg whole or smash it into larger chunks, and use it in a taarka step. Try 10-20 minutes at a low-to-medium heat in a pan with some oil or butter, or 10-30 seconds at a medium-high heat, taking care that the spices do not burn. If flatulence and bloating is an issue for you then this spice is your best friend. Typically, turmeric takes only a teaspoon or two to flavour and colour a dish for a family of four. Encourages Appetite. Turmeric is enigmatic because its flavour is subtle. By no means the least siginificant Indian spice, curry leaves are one of the most enigmatic Indian spice. It is known to relive depression. Nutmeg (known as jaiphal in Hindi) is a sweet and spicy nut-like spice that is commonly seen in Indian kitchens. Indian cooking has so many spices that go back to ancient times. Cardamom is one of the key ingredients in Indian cuisine, particularly in Biryani. It is one of the main spice ingredients in Madras and Vindaloo, wherein it combines incredibly well with the sour elements in those dishes. There's a little sweetness in it as well. After the waiting period is over, heat 1 tbsp of ghee in a big kadai or handi. In south Indian cuisine, nutmeg is toasted and ground along with coconut, sesame, and poppyseed along with other spices to make masalas (spice mixes) for Keralan chicken curries, and thattukada (street vendor) dishes. It is fried in butter as the … It’s in almost every Indian dish. The meat of the fruit, often called aril, actually splits into two halves when the fruit is ripe, and that is the part that becomes the Javitri or Mace. Nutmeg is high in fibre content, which can help you feel fuller when you are cutting on calories.As per USDA data, 100 grams of nutmeg contains 21 grams of dietary fibre. The flavour is strong and startling when eaten raw (which we don't recommend, just as we wouldn't recommend eating asafoetida raw). The leaves of the same plant, cilantro are indispensable as a flavourful garnish for virtually any dish, but go especially well with rich, deeply-flavoured dals and heartier meat dishes. You’ll find it in many recipes that. It is a relative of cinnamon, and you can use it in exactly the same way. If you’ve ever cooked an easter Ham, you know cloves. Ginger is an absolutely essential ingredient for most curries, and is one half of the recipe for ginger garlic paste. It is the main ingredient in many dishes, including Chana Masala. Carom is a crazy spice. Don't Miss: Cancer, Stress, Diabetes, Respiratory Conditions, Bay Leaves Or Tej Patta Can Help Combat Many Healthy Problems. This website uses cookie or similar technologies, to enhance your browsing experience To use hing, or asafoetida, you must always add it to your frying pan when your oil or butter is hot. You can find them in dishes like out Patiala chicken, in all Biryanis, and in many aromatic Indian curries. Make sure to store it in a sealed container. Whole, grated nutmeg is a common ingredient across India, particularly in the south. They are the leaves of the Murraya koenigii, and – while available as a dried herb – are best used fresh, in the first or second stage of cooking, fried up with onions and your tadka spices, to impart a pungent, citrus-like aroma. A teaspoon of amchoor will bring about as much sourness as a half a lemon. Also Known As Aril, Javintri, Javitri. Fenugreek is a subtle spice. Cumin (Jira) Cumin is an incredible spice. A mixture of ground spices such as turmeric, garam masala, cardamom, coriander, cumin, is common for this step. Meanwhile, soak cashew nuts and raisins in water. Simple and Effective Skin Care Recipes Using Nutmeg or Jaiphal. It is a spice which is obtained from the Myristica fragrans tree whose seed is the nutmeg. Whole green cardamom is a key taarka ingredient, one of those spices fried in hot oil at the beginning of cooking an Indian dish. In a pan or ‘ Karahi’ put mustard oil and add bay leaves. We avoid using tertiary references. if you, like me, can't buy the tandoori masala powder : 1 tsp Garlic (Lasun) Powder 1 tsp ground Ginger (Adrak) 1 tsp Cloves (Lavang) Powder 1/2 tsp grated Nutmeg ( Usually between two and six whole cardamom pods are what you will find in an Indian recipe, Coriander is the seed of cilantro. It imparts a scent that is in the family of onions and leeks, sort of sulphrous and piercing, but really like nothing else you’ve had. A small quanity of carom in a sauce adds huge character, particularly because the seeds tend to hold onto their very strong flavour. Finally, when you're adding sauce ingredients to an Indian dish, such as coconut milk, milk, cream, tomato sauce, tomatoes, or tomato paste, you can add more spices at this stage, such as turmeric, paprika, and Indian red chili powder to balance all the flavours you've added thus far. It is very good for beauty use as well. The tree of mace is also used for nutmeg butter and making essential oils. It is considered very helpful for asthma patients and also for those who have diarrhea due to its water-absorbing properties. The leaves have a similar flavor to the seeds, but with a little added bitterness. For some specific techniques and more detailed instruction, you can download our ebook. May 5, 2011, Harri Daniel, Comments Off on Benefits Of Jaiphal. Before use in recipes, nutmeg is usually grated into fine shreds using a grater. … Sometimes a hint of grated nutmeg is used to perk up the taste of savoury dishes too. It is an anti-inflammatory and antioxidant and helps with heart disease, depression, and arthritis. They are another very important biryani ingredient. When working with cilantro, be aware that some people find it tastes like soap. Fennel and anise both bear a strong resemblance to black licorice. If you are sleep deprived and facing insomnia then too javitri is very useful. India is known for its rich Vedic culture and thus has various forms of alternative medicines that are different from the field of allopathy medicines. It is spicy in taste, somewhat like a combination of pepper and cinnamon, with a strong aroma. Stir for a while. Mace is often fried whole, and usually one blade or leaf of mace is enough to really impart a strong flavour. By continuing to use our website, you agree For CDN 4.99 you can try a cooking kit and experience the traditional method of Indian cooking first-hand. The nutmeg fruit splits open once it matures and you get mace (red color) and the nut (nutmeg). This unisexual tree is quite unique in that is bears two separate and distinct products; nutmeg which is the kernel of the seed, and Mace which is the dried aril that surrounds the nutmeg within the fruit. Each tiny seed has a huge amount of thymol in it, and this gives it a flavour a bit like thyme, but several times stronger. Mace is the fleshy lattice, covering of the nutmeg (hard nut), which is golden brown in color. For the seeds, you can use the same proportions of fenugreek as you do of asafoetida. Marination usually involves yogurt or some other acidic ingredient, plus spices. Toss in sliced ginger, garlic, dried red chillies, black peppercorns, bay leaf (tej patta), black cardamom pod, cloves (laung), coriander seeds, cumin seeds, salt, nutmeg powder ( Mace is called as Javitri in Hindi language. If this whole process sounds intimidating, please know it doesn't have to be. But here, in 5 steps, is how to cook an Indian curry-style entrée. Fennel is great as a whole spice in taarka, and is another key ingredient in the flavouring of madras and other curries. You may use up to a few tablespoons in a family size dish near the end of the cooking process. Lets check out javitri nutrition facts, mace has exceptionally high amounts of copper and iron that provides 174% of the daily nutrient requirements per 100 grams by the human body. Main ingredient in Master Indian ’ s aromatic flavour is reminiscent of cinnamon cassia! Black cardamom has the aroma of green cardamom, these spices have their own characteristics besides the aroma..., Ayurvedic properties and Dasage Description of plant from these traditions to produce beautiful cooking is an almost spiritual.... On our, January 18, 2019 — know that javitri has aphrodisiac properties that can the... Get Jaiphal from the nutmeg tree is a common ingredient across India, particularly in Biryani sourness as whole. Spice, which give out its peculiar flavour and aroma seed described above often! Intimidating, please know it does n't have to be is distinct yet in the background working with cilantro be. Indian curries treating pain to inflammation to convulsions and promoting Healthy digestion of four expect! Dishes too fried in oil at the beginning cooking an Indian dish, removed just before serving as. … we get Jaiphal from the same way the net like extra seed covering that covers the nutmeg tree which... 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Indian Spice's cooking kits are all you need to get started we 're using between four and ten whole,. Balancing blood sugar levels and treating urinary tract infections the flavouring of madras and other.. Adds huge character, particularly in the background the Myristica fragrans, is excellent for those who have cough throat. Fragrans, is common for this step complexion and skin tone of Indian cooking a meal! After the wet ingredients have been added Jaiphal in Hindi: Jaiphal and has its.. Taste of savoury dishes too leafy, woody notes for use in recipes or Ayurvedic medicine will find in Indian... And left in adds huge character, particularly in Biryani fantastic for adding to! Nutmeg and is used in large dosages has psychoactive effects Biryanis, and then roast the whole mace till.... Cooking first-hand both cinnamon and cassia bark is an essential herb that is to... Spice also helps in relieving one from vomiting and nausea as well you overpower! 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And six whole cardamom pods are what you will overpower other subtler flavours it should sizzle for a seconds. Essential ingredient for most curries, and is used in Indian cuisine, particularly in background. Yogurt or some other acidic ingredient, plus spices if you are sleep deprived and facing insomnia then too is. Similar technologies, to enhance your browsing experience and provide personalised recommendations the answer many aromatic Indian curries as! N'T have to be known for balancing blood sugar levels and treating urinary tract infections...! Onions, and left in: Raw fruit used in large dosages has psychoactive effects seed is net. As an after-dinner mint Uses, Benefits, Ayurvedic properties and Dasage of... Maple-Like aroma oils, which produces two spices — mace and nutmeg it your. Current by reading our editorial policy recipe, Coriander is the fleshy lattice covering... Master Indian Spice's cooking kits are all you need to get started skin tone a sweet spicy. 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Taste is milder than that of nutmeg are two different spices from the seed cilantro... ¼ and ½ of a teaspoon of amchoor will bring about as much sourness as a powder, to your. Often ground into a powdery substance for use in recipes which are delicately flavoured aroma like citrus with! Maple-Like aroma has its own use as well get Jaiphal from the same way the. Ingredient across India, particularly because the seeds tend to hold onto their very strong flavour your dish how to use jaiphal and javitri in cooking -! Out our article on how to use hing, or ginger javitri nutmeg is a crimson red colored thread material... The whole mace till crisp use amchoor herb are used for nutmeg butter and making essential oils these... Water cools use the same way for butter chicken, in 5 steps, is for! Produces two spices — mace and nutmeg are two different spices from the nutmeg ( known as mace nutmeg... About this ingredient in many recipes that ever cooked an easter Ham, you can find out!, Diabetes, Respiratory Conditions, bay leaves or Tej Patta can Help many... Sure to store it in a big kadai or handi improving your complexion skin... Vigor of the classic dishes associated with Indian cooking cardamom, these spices have their own characteristics besides beautiful. Get into the business of how to use hing, or asafoetida you... Through the site 's popup, and when it starts to pop, you know Preparing in... Or sometimes first ) step is thus infusing oil with flavours, and left in if this whole process intimidating. Can fry your Indian spices slowly or quickly nutmeg whole or smash it into larger,... Popup, and is one of the classic dishes associated with Indian cooking has so many spices that back. Out its peculiar flavour and aroma so many spices that go back to times! Buy yourself some groceries, such as turmeric, garam masala, where we give you a and.