Sourcing Rare Spices, Herbs, and Compulsory Ingredients Used in Regional Indian, Pakistani, Bangladeshi, and Provincial Iranian (Persian) Cuisines

[Tan Can Cook]

Namaskar(am). As-salaam alaikum. Adaab. Sat sri akal. Vanakkam. Nomoskar. Salam! Hello from Northern California (USA).

 

My name is Ronald N. Tan; I am a home cook (personal chef) with a laser-focused culinary interest in regional Indian, Pakistani, Bangladeshi, and provincial Iranian (Persian) cuisines. My aim is to foster and cultivate discussion while disseminating and sharing knowledge on sourcing rare, specialty spices and herbs—compulsory and outside of India—so that recipes from regional Indian cookbooks published in India can be reproduced 1:1, with viable substitutions and minimal omissions.

 

I will be updating this post in “bite-sized” threads. Please consider following or watch this thread for updates and discussion.

 

I am not affiliated with any of the merchants or online stores. In accordance with eGullet forum regulations, the provided links direct to the original sources. They are intended solely as references to expand and enrich our collective knowledge of the culinary arts! As this is my comprehensive and detailed source list, please perform your due diligence. I will not be responsible for any issues encountered, as individual shopping experiences may vary.

 

1. Spices and herbs should be purchased in whole form whenever possible, stored in airtight glass containers, and kept away from light.
2. To maximize spice potency, slow toast over low heat to activate their essential oils.
3. To achieve finer grounds, sieve using the smallest mesh. Place the larger pieces back into any grinder and repeat as necessary.
4. For handling harder spices and herbs, e.g. dried vetiver roots (Chrysopogon zizanioides / Vetiveria zizanioides), lesser galangal (Alpinia officinarum), or spiked ginger lily (Hedychium spicatum), a heavy-based granite mortar and pestle is necessary. Repeating (2) and (3) as necessary.

 

Support your local South Asian (Desi) and Middle Eastern grocers. Their contribution to enhancing and diversifying our culinary culture is paramount and often understated—source common ingredients locally whenever possible. Establish relationships with the owners and managers of these stores, as they are invaluable sources of insight and can recommend the highest-quality products. Only resort to online sources when local options have been exhausted.

[Tan Can Cook]

For further reading and recipe research, the following books are in my personal collection. The authors are culinary stewards and custodians on their respective regional cuisine spanning India, Pakistan, Bangladesh, and Iran. Bibliography is styled in Chicago Manual of Style (CMOS).

 

• Abdulla, Ummi. A Kitchen Full of Stories: Mappila Kitchen Treasures. Self-published, Bengaluru, Karnataka: Tholasi Prints India, 2018.
• Ali, Meera. Dining with the Nawabs. India: Lustre Press, Roli Books, 2017.
• Alikhani, Nasim, and Theresa Gambacorta. Sofreh: A Contemporary Approach to Classic Persian Cuisine. New York, NY: Alfred A. Knopf, 2023.
• Batmanglij, Najmieh. Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies. 4th ed. Chevy Chase, MD: Mage Publishers, 2021.
• Batmanglij, Najmieh. Cooking in Iran: Regional Recipes & Kitchen Secrets. 2nd Updated ed. Chevy Chase, MD: Mage Publishers, 2022.
• Bhatnagar, Sangeeta, and R. K. Saxena. Dastarkhwan-e-Awadh: The Cuisine of Awadh. Noida, Uttar Pradesh, India: HarperCollins Publishers, 2015.
• Choudhurani, Renuka Debi. Pumpkin Flower Fritters and Other Classic Recipes From a Bengali Kitchen. Ranikhet, Uttarakhand, India: Orient Blackswan, 2011.
• Das, Jyoti. Ambrosia from the Assamese Kitchen. Daryaganj, New Delhi, India: Rupa & Co., 2008.
• Das, Jyoti. Essence of North East. New Delhi, India: National Book Trust, 2019.
• Das Gupta, Minakshie, Bunny Gupta, and Jaya Chaliha. The Calcutta Cookbook: A Treasury of Recipes From Pavement to Palace. Gurugram, Haryana, India: Penguin Books, 1995.
• Husain, Salma Yusuf. The Mughal Feast : Recipes From The Kitchen Of Emperor Shah Jahan. New Delhi, India: Lustre Press, Roli Books, 2021.
• Husain, Salma Yusuf. Flavours of Avadh Journey from the Royal Banquet to the Corner Kitchen. New Delhi, India: Niyogi Books, 2022.
• Husain, Salma. Alwan-E-Nemat: A Journey Through Jahangir's Kitchen. India: Penguin Random House India Private Limited, 2024.
• Hussain, Jafar Mirza. The Classic Cuisine of Lucknow: A Food Memoir. Translated by Sufia Kidwai. Lucknow, Uttar Pradesh, India: Sanatkada Publications, 2016.
• Kalra, J. Inder Singh, and Pushpesh Pant. Classic Cooking of Punjab. New Delhi, India: Allied Publishers, 2004.
• Kalra, J. Inder Singh. Classic Cooking of Rajasthan. New Delhi, India: Allied Publishers, 2006.
• Kannampilly, Vijayan. The Essential Kerala Cookbook. New Delhi, India: Penguin Books, 2003.
• Kapoor, Sanjeev, and Harpal Singh Sokhi. Royal Hyderabadi Cooking. Mumbai, Maharashtra, India: Popular Prakashan, 2009.
• Karan, Pratibha. A Princely Legacy: Hyderabadi Cuisine. Gurugram, Haryana: HarperCollins Publishers India, 1998.
• Khan, Noor, and Sufia Kidwai. Lucknowi Bawarchi Khane: Recipes from Lucknow Homes. Lucknow, Uttar Pradesh, India: Sanatkada Publications, 2022.
• Khan, Tarana Husain. Degh to Dastarkhwan: Qissas and Recipes from Rampur Cuisine. Gurugram, Haryana, India: Penguin Books, 2023.
• Khatau, Asha. The Best of Epicure’s Gujarati Cuisine. Mumbai: Popular Prakashan, 2012.
• Koranne-Khandekar, Saee. Pangat, a Feast: Food and Lore from Marathi Kitchens. Gurugram, Haryana: Hachette India, 2019.
• Latif, Bilkees I. The Essential Andhra Cookbook with Hyderabadi Specialities. New Delhi, India: Penguin Books, 1999.
• Manekshaw, Bhicoo J. Parsi Food and Customs: The Essential Parsi Cookbook. Gurugram, Haryana, India: Penguin Books, 1996.
• Marathé, Kaumudi. The Essential Marathi Cookbook. New Delhi, India: Penguin Books, 2009.
• Mehendale, Aditya. Rare Gems: A Non-Vegetarian Gourmet Collection from Maharashtra. India: Om Books International, 2015.
• Menezes, Maria Teresa. The Essential Goa Cookbook. Gurugram, Haryana, India: Penguin Books, 2000.
• Misra, Prachi Raturi. Uttarakhand Cuisine: Food and Folktales From The Hills! India: Om Books International, 2024.
• Murugappan, Meyyammai, and Visalakshi Ramaswamy. The Chettinad Cookbook. Chennai, Tamil Nadu, India: Meyyammai Murugappan & Visalakshi Ramaswamy, 2014.
• Nandan, Anjani. Beyond Litti Chokha: Flavours of Purvanchal and Mithilanchal. Siliguri, West Bengal, India: Inspiria Knowledge Campus, 2024.
• Narain, Priti. The Essential Delhi Cookbook. Gurugram, Haryana, India: Penguin Books, 2000.
• Osman, Shawkat. Bangladeshi Cuisine. Kolkata, West Bengal, India: Mapin Publishing, 2008.
• Prasada, Neha. Dining with the Maharajas: A Thousand Years of Culinary Tradition. India: Lustre Press, 2013.
• Radhakrishna, Sabita. Annapurni: Heritage Cuisine from Tamil Nadu. New Delhi: Roli Books, 2015.
• Radhakrishna, Sabita. Paachakam: Heritage Cuisine of Kerala. New Delhi: Roli Books, 2022.
• Reejhsinghani, Aroona. The Essential Sindhi Cookbook. Gurugram, Haryana, India: Penguin Books, 2004.
• Shaikh, Razique Hosain. Ama Rajya Ama Khadya: The Traditional Food Lab of Odisha. Bhubaneswar, Odisha, India: Walnut Publication, 2022.
• Singh, Digvijaya. Cooking Delights of the Maharajas: Exotic Dishes from the Princely House of Sailana. 14th ed. Mumbai, Maharashtra, India: Vakils, Feffer & Simons, 2022.
• Tripathy, Usha Rani. My Odia Kitchen. Bhubaneswar, Odisha, India: Amadeus Press, 2016.
• Waza, Sharief, Shafi Waza, Rafiq Waza, and Rocky Mohan. Wazwaan: Traditional Kashmiri Cuisine. New Delhi, India: Roli Books, 2020.
• Zaman, Niaz. Bosha Bhat to Biryani: The Legacy of Bangladeshi Cuisine. Dhaka, Bangladesh: University Press Limited, 2012.

[rotuts]

@Tan Can Cook

 

Im not sure

 

Bolt , Underlined , Italics   

 

works here , as well as it worked , other places you have been .

 

Cheers.

[Tan Can Cook]

1 minute ago, rotuts said:

@Tan Can Cook

 

Im not sure

 

Bolt , Underlined , Italics   

 

works here , as well as it worked , other places you have been .

 

Cheers.

 

Thank you for the information. Yup. The styling options as well as font sizes work here. I will be formatting my post for clarity and easy to read styling. Already, I have decided to use font-size 16 at part of my stylesheet for my posts and replies.

[Tan Can Cook]

Kalustyan's

https://foodsofnations.com

Ships within the USA only. Widely regarded as “the spice shop mecca of the US.”

Located at 123 Lexington Avenue, New York, NY 10016.

 

Plan your restocking accordingly—shipping and handling fees can be costly, and local sales taxes (where applicable) will apply. Visit their website for current pricing and availability, or contact them directly for stock inquiries.

 

Ingredient names are provided in transliterated Hindi and Urdu—often how they appear in aforementioned books. Common English name(s) are provided in parenthesis. Scientific (botanical) names are provided in brackets for clarity, ensuring accuracy and avoiding confusion or misnomers. All prices are in US Dollars (USD).

 

• Nagkesar (Ceylon ironwood buds / cobra saffron) [Mesua ferrea]. Used in Maharashtrian and Konkani cuisines and spice blends. Reference: Pangat, a Feast: Food and Lore from Marathi Kitchens by Saee Koranne-Khandekar, where nagkesar is referred to as "cobra saffron." 3 oz nagkesar cost $17.97 + $15.00 (USPS Ground Advantage) = $32.97.

 

• Kala Nagkesar (cassia buds) [Cinnamomum cassia / Cinnamomum aromaticum]. There is often confusion due to similar terminology in regional Indian languages. References: The Essential Marathi Cookbook by Kaumudi Marathé and Rare Gems: A Non-Vegetarian Gourmet Collection from Maharashtra by Aditya Mehendale, where nagkesar refers to "cassia buds." 3 oz kala nagkesar cost $19.99 + $10.80 (USPS Ground Advantage) = $30.79.

 

• Kababchini (cubeb berry / tailed pepper) [Piper cubeba]. Frequently mislabeled as "allspice" in regional Indian cookbooks published in India. This is a common misnomer. Piper cubeba is different from Pimenta dioica (allspice); they differ in both appearance and flavor. 3 oz kababchini cost $14.99 + $10.80 (USPS Ground Advantage) = $25.79.

 

• Peeli Mirch (yellow chili powder). Used in Awadhi and Rampuri cuisine for its mild piquency and cosmetic purposes. Kalustyan’s sources theirs from chilies grown in Punjab and south of Kashmir. 6 oz peeli mirch cost $8.99 + $10.80 (USPS Ground Advantage) = $19.79.

 

• Ajmod / Radhuni (wild celery seeds) [Trachyspermum roxburghianum / Carum roxburghianum]. A compulsory ingredient in Bengali Panch Phoron and an essential cornerstone of Bengali cooking across both West Bengal and Bangladesh. Omitting radhuni from Panch Phoron is sacrilegious to Bengalis! Do not confuse with commonly available locally ajwain (carom seeds) [Trachyspermum ammi / Trachyspermum copticum]—they are distinct spices. 3 oz ajmod / radhuni cost $17.97 + $10.80 (USPS Ground Advantage) = $28.77.

Edited yesterday at 02:18 AM by Tan Can Cook
Added bullet points to the ingredients' names for stylistic legibility. (log)

[Tan Can Cook]

I want to pause here to encourage and invite others to contribute and engage in discussion (if any). Please consider sharing your trusted local and online sources for rare and specialty spices and herbs. For those in the United Kingdom (UK), Canada, or anywhere else globally—where have you sourced any of the spices and herbs I’ve mentioned? For clarity and to avoid confusion, please include the scientific (botanical) name where applicable.

 

In the next thread, I will be sharing details on Silkrute—an Indian-owned, operated, and Haryana-based online store that I’ve personally vetted. Silkrute ships globally and sources directly from India. Shipping from India to Northern California averages 14 days.

 

As a reminder:

 

I am not affiliated with any of the merchants or online stores. In accordance with eGullet forum regulations, the provided links direct to the original sources. They are intended solely as references to expand and enrich our collective knowledge of the culinary arts! As this is my comprehensive and detailed source list, please perform your due diligence. I will not be responsible for any issues encountered, as individual shopping experiences may vary.

 

I’ve created a companion thread here at eGullet: Regional Indian, Pakistani, and Bangladeshi Masale (Spice Blends). https://forums.egullet.org/topic/167461-regional-indian-pakistani-and-bangladeshi-masale-spice-blends. Feel free to watch and follow. If you have any questions, reply directly in the thread—I'll gladly point you in the right direction.

 

Edited yesterday at 02:48 AM by Tan Can Cook
Redacted to include the companion thread here on eGullet that I started days prior. It contains spice recipes from regional India, Pakistan, Bangladesh, and provincial Iran. (log)

[Tan Can Cook]

Silkrute.com is based in Yamunanagar, Haryana, India. This online store is where I source specialized spices, herbs, and products. They source items from across India and ship internationally. Plan your restocking accordingly. Shipping from India to the USA typically takes about 14 days. Visit their website for current pricing and availability. All prices are in US Dollars (USD).

 

Some ingredients listed in Kalustyan's are found and can be purchased from Silkrute. Free shipping on orders above $30. For better search results of products, use botanical (scientific) names and transliterated Hindi names in the search field.

 

The purpose of this entire topic and thread is to empower anyone outside of India to reproduce, as close to 1:1 as possible, any recipe from the referenced regional cookbooks—with viable ingredient substitutions and minimal omissions. At the very least, consider buying the ingredient(s) as once-in-a-lifetime and use it in the recipe as intended.

 

• Rampatri / maypatri / maipatri (wild mace / malabar mace / mugwort) [Myristica malabarica]. References: Pangat, a Feast: Food and Lore from Marathi Kitchens by Saee Koranne-Khandekar and Rare Gems: A Non-Vegetarian Gourmet Collection from Maharashtra by Aditya Mehendale, where it is sometimes referred to as "mugwort." Do not confuse this with Artemisia vulgaris, also called mugwort. The common and widely available mace (Myristica fragrans) is highly fragrant, whereas Myristica malabarica imparts an earthy, woody scent. Refer to the picture. Observe the stark difference in color and morphology—this is the easiest way to differentiate between the two. 200 g rampatri / maypatri cost $10.55 + $3.00 (Flat Rate Standard Shipping) = $13.55.

 

• Ramtil (niger seeds) [Guizotia abyssinica]. Used in Marathi cuisine. Reference: Rare Gems: A Non-Vegetarian Gourmet Collection from Maharashtra by Aditya Mehendale. 100 g ramtil cost $6.34 + $3.00 (Flat Rate Standard Shipping) = $9.34.

 

• Mawal (Kashmiri cockscomb flower) [Celosia argentea var. cristata]. Used in Kashmiri cuisine to achieve the signature crimson red color, particularly in Rogan Josh. Alternatively, commonly available locally ratanjot [Alkanna tinctoria] can be used and is a viable direct substitute. Always buy ratanjot in whole bark form, not powdered. 100 g mawal cost $6.99 + $3.00 (Flat Rate Standard Shipping) = $9.99.

 

• Meetha itr / meetha attar / mitha Itr (sweet, floral perfume; culinary grade). A few drops of the essential oil are added to biryanis, pulaos, and others in Awadhi, Rampuri, and Hyderabadi cuisines. The popular Deer-brand from Kolkata, West Bengal in 25-grams vial is recommended due to its floral blend of screwpine and sandalwood. Package of (2) 25-grams vials of meetha itr cost $12.91 + $3.00 (Flat Rate Standard Shipping) = $15.91.

 

• Kulanjan / paan ki jad (lesser galangal) [Alpinia officinarum]. Appears in the recipe for Hyderabadi Potli Ka Masala in A Princely Legacy: Hyderabadi Cuisine by Pratibha Karan. Not to be confused with the more locally available greater galangal (Alpinia galanga) at Asian (Thai) grocery stores. Refer to picture to see the differences. 100 g kulanjan / paan ki jad cost $4.80 + $3.00 (Flat Rate Standard Shipping) = $7.80.

 

• Kapoor kachri (spiked ginger lily) [Hedychium spicatum]. Used in Hyderabadi Potli Ka Masala in the book A Princely Legacy: Hyderabadi Cuisine by Pratibha Karan. 200 g kapoor kachri cost $8.87 + $3.00 (Flat Rate Standard Shipping) = $11.87.

 

• Khus ki jad (dried vetiver roots) [Chrysopogon zizanioides / Vetiveria zizanioides]. Imparts a fragrant, earthy aroma in Awadhi and Hyderabadi cuisine. Used in Hyderabadi Potli Ka Masala in the book A Princely Legacy: Hyderabadi Cuisine by Pratibha Karan. 100 g khus ki jad cost $7.19 + $3.00 (Flat Rate Standard Shipping) = $10.19.
   

Edited 19 hours ago by Tan Can Cook (log)

[Tan Can Cook]

Native to India, culinary (edible) grade of chandan (white sandalwood) [Santalum album] is sourced locally from Berkeley, California at an herbal shop that's family owned and operated called Lhasa Karnak Herb Company. https://lhasakarnak.com. They stock a wide variety of spices and herbs. If you’re local to Berkeley, CA, I highly recommend visiting them. Ships to USA addresses only.

 

2506 San Pablo Avenue. Berkeley, CA 94702. (510) 548-0380.

 

1942 Shattuck Avenue. Berkeley, CA 94704. (510) 548-0372.

 

I prefer the San Pablo location for its easier parking (in-store pickup) and added security—thanks to the Bank of America lot just down the block. When buying, I opt for sandalwood chips to save on costs, then grind them into a fine powder myself.

 

• 113.40 g (4 oz) chandan wood chips cost $32.00.

 

• 113.40 g (4 oz) chandan fine powder cost $40.00.

Edited 18 hours ago by Tan Can Cook
Santalum album is native to India. Latin name needs to be properly italicized. (log)

[Maison Rustique]

I seldom really cook anymore due to being old, arthritic and recently widowed, but I find all these ingredients fascinating and love browsing ethnic shops. Thanks for sharing these.

[Tan Can Cook]

• Amba haldi (mango ginger) [Curcuma amada]. This is another distinctive ingredient used in Maharashtrian and Odia cuisines. It earned its English name, "mango ginger," because it genuinely carries the mild aroma of ripe mango! Botanically related to common turmeric (Curcuma longa), you’ll notice their distinct differences in both color and structure upon comparison. I was fortunate to find amba haldi locally at Spices 4 Less, an Indian grocery store in Fairfield, California. Located at 1349 Oliver Rd. Fairfield, CA 94534. (707) 759-4127. 3.5 oz amba haldi cost $2.49.

[Tan Can Cook]

10 minutes ago, Maison Rustique said:

I seldom really cook anymore due to being old, arthritic and recently widowed, but I find all these ingredients fascinating and love browsing ethnic shops. Thanks for sharing these.

 

Not at all, Ms. Deb @Maison Rustique. Greetings from Vacaville, California. I am finding that most of these rare and specialty spices and herbs are used for their ayurvedic properties. The more I delve into the traditional cookery books from former princely states of India, I find use and mention of them in complex layered spice blends.