This is one of the essential ingredients in Indian cooking, especially South Indian cooking. The leaves are consumed as herbs ...

In a pan over medium heat add the oil and saute the onions until slightly golden brown. Add in the garlic ginger mince. Go in with the chicken pieces flip the chicken and cook for about two minutes.

A spice grinder is a key tool, because freshly ground spices have the most vibrant flavor. The spice crust on this roast is peppery, fragrant and so delicious you'll want to pick it off and eat it ...

Toast coriander and cumin seeds in heavy medium skillet over medium-high heat until slightly darker in color and very fragrant, stirring often, 3 to 4 minutes. Transfer seeds to medium bowl; cool.

Warm spices roasted on a whole bird is the dish that will get you through the last weeks of winter. Make your own North African spice blend — ginger, cinnamon, turmeric, coriander, and allspice, with ...