Other Flavourings

Often termed ‘wet spices’, the main trio of flavourings in Indian cooking undoubtedly consists of ginger, onion and garlic, which appear in almost every dish. Salt is also key and plays a vital role in developing and blending flavours. The addition of sweet and sour notes lends an extra dimension to many curries, and these are usually imparted by the judicious use of palm sugar (jaggery), dry mango powder and tamarind.