When we think of Pakistan, one of the first things that comes to mind is an image of a vibrant spice seller in a bustling market place; vibrant and radiant spice colours in large sacks creating a visual palette that ignites the senses and brings your taste buds to life.
Let’s take a look at the five most popular spices used in Pakistan, so you can recreate magical Pakistani cuisine at home:
Also known as Black Cumin, this seed actually belongs to the buttercup family of flowering plants. The Nigella Seed is popularly used in roasted, powdered or whole form in a host of popular Asian dishes. The tiny black seeds have surprising health benefits for the digestive system and can soothe stomach pains.
These sun-dried seeds from pomegranate fruit can be used whole or ground fine into a powder. They help give a sweet, tangy and tart flavour to chutneys and curries; but has to be used sparingly in dishes as it has a very powerful flavour.
Unripe or sour mango is a popular choice in Pakistan as well as all over Asia. They are used in chutneys, pickles or side dishes, and can also be used to spice up curries with a tangy edge.
Allspice is actually a mixture of spices; cinnamon, nutmeg, and cloves combine to make a great spice for kebabs as well as other non-vegetarian dishes. By combining powerful spices together, allspice creates a unique flavour profile that works brilliantly with meat.
This spice is made from the outer cover of the dried fruit of the Garcinia indica plant. The unusual black-red colour is a popular substitute for tamarind in many Pakistani curries and it is also used to make the popular bright red sherbet. Kokum is great at aiding digestion as well as helping keep you cool during hot summers.
Visit Royal Nawaab’s Halal Restaurant Manchester today for an exquisite all-you-can-eat Pakistani banquet.