Indian spices which can contribute to our cocktails:
Kalonji (Nigella Seeds)-Nigella seeds or kalonji are tiny, triangular, jet black seeds that have a faintly bitter flavour with a touch of sweetness. Apart from having medicinal properties, kalonji is a superb spice, used to flavour a variety of traditional dishes.
Bhut jolokia (raja mirchi/naga chilli/ghost chilli)-In the year 2007, bhut jolokia was certified by the Guinness World Records as the ‘hottest chilli pepper in the world’. 3. Radhuni (Dried Fruit of Wild Celery )-Radhuni smells similar to parsley and tastes quite like celery.
Kalpasi/Dagad Phool (Black Stone Flower)-Kalpasi is a type of lichen with a mild woody fragrance. It is mostly used in Chettinad and Maharashtrian cuisines. Though it has no taste of its own, kalpasi can add a mysterious flavour to cocktails.
Anardana (Dried Pomegranate Seeds)-Retaining many of the qualities of fresh pomegranate seeds (and the juice surrounding them), anardana lends a mildly sweet and tangy flavour that adds to the richness.
Maratti Moggu (Dried Kapok Buds)-unopened flower of red silk cotton tree and flavour similar to mustard and black pepper.
Maroi Nakupi(Asian chives)-These grass can be used as a substitute for garlic and onion found in north-eastern India.
Kokum(Garcinia Indica fruit)-Essentially a halved and sun-dried fruit, kokum imparts a pretty pink-purple colour and sweet-sour taste to cocktails.
9.Ratanjot (alkanet root)- grown in Himachal Pradesh and Jammu and Kashmir can give colour to food and drinks has eliminated many synthetic colours.
Jakhiya(cleome viscosa seed)-Tiny brown granular seeds with earthy aroma and unique flavour.
Kodumpuli- Contributes a pleasant sourness, hint of sweetness,ashtrigency and a faint whiff of smoke.
Jaiur(winged prickly ash seeds)-Grown in Meghalaya,have slight lemony overtones and creates tingly numbness in mouth.
Kanthari Mulagu- Super hot ivory coloured chillies grown in Kerela.
Lakadong Turmeric- exclusively from Meghalaya one of the best turmeric in the world.