Sichuan pepper has a unique aroma and flavour that is not hot or pungent like black or white pepper, or chilli peppers, but has lemony overtones and creates in the mouth a kind of tingly numbness that sets the stage for these hot spices.

Green Cardamom is sweet and aromatic in flavour and can be used in both sweet and savoury dishes. When the pods are used whole in cooking it is best to leave them to rest in the food for a while to get the best flavour. Pods can also be split and the seeds inside used whole or ground.

The almond is regarded in India as a sign of affluence. It has many culinary uses.

Asafoetida (Hing) is obtained from the roots of a perennial plant.  Widely used in cooking and in medicine..

Amchur is made from unripe green mangoes which are sliced and sun dried.

Atta (wholemeal flour) is ground on a stone to a very fine texture, this flour makes a very smooth dough perfect for chapattis. Don’t try and substitute with an ordinary wholemeal, as your breads can become very heavy. To make your own see our recipe section.

Aubergine (brinjal) is a shiny purple-coloured fruit, which is now popular all over the world comes from a plant, which is native to India. It can be easily  used as a substitute for meat as a wholesome bulk food.

The Hindi word 'basmati' means fragrant, and refers to the nutlike flavour of this long grained rice.

The bottle gourd, also called bottle squash is a whitish green vegetable similar to courgette or marrow.

Cassava is a very starchy root vegetable which is eaten as a staple in many parts of India especially the south.