An aromatic assortment of whole, unground spices — most often cloves, cinnamon bark, green cardamom and bay, sometimes with peppercorns and star anise — added to hot fat or rice to perfume a dish. Bloomed whole in ghee or oil, they release their fragrance slowly and gently, scenting pulaos, stews and stocks without the sharper punch of ground spice; the pieces are left in but eaten around.
Where it comes from
A common aromatic starter across Indian cooking, bloomed whole in fat to scent rice dishes, stews and stocks.
In the kitchen
Bloomed whole in hot ghee or oil at the start of a dish to perfume pulaos, curries and stocks.
Nutrition (per 100g)
~300kcalCal
~10.0gProtein
~12.0gFat
~50.0gCarbs
~25.0gFiber
AI-estimated; model and run unavailable.
