Ingredients
Stories & tips
Ingredients
Get to know the spices, herbs and everyday ingredients in a Durban curry, with advice on choosing, using and storing them.
Ingredients
Coriander Seeds / Dhania: The Fragrant Heart of the Blend
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Fennel / Soomph: The Sweet Side of the Spice Tin
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Turmeric: More Than Just a Pretty Yellow
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Chillies & Chilli Powder: Heat, Colour and Good Judgment
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Cinnamon & Cassia: The Bark Behind the Flavour
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Cloves: Little Spice, Big Voice
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Green Cardamom / Elachi: What’s Inside That Little Green Pod?
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Black Cardamom: Meet Green Cardamom’s Smoky Cousin
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Star Anise: A Star That Doesn’t Need the Whole Stage
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Fenugreek / Methi: Getting to Know Curry’s Bitter Edge
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Mustard Seeds: The Little Seeds That Start Popping
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Black Pepper: There’s More to Heat Than Chilli
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Bay Leaves: What Does That Leaf Actually Do?
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Ginger: Fresh, Dried or Pasted—Does It Matter?
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Curry Leaves: The Leaf That Deserves Its Own Story
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Garlic: Getting the Most from Every Clove
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Fresh Coriander / Dhania: The Final Handful
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Curry Cooking Tips: 1 Dhania & Jeera Powder
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What is Garam Masala?
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How to Store Fresh Curry Leaves
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What are UTD Potatoes and why do we use them for Currry?
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Can I use Red Onions in a Durban Curry?
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