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Map Trading, is a leading ethnic food importer and distributor. With dedicated suppliers located in over four continents, we select only the finest products of the highest quality for our customers. White Pearl is a trusted and well-known ethnic brand. So if you are keen on authentic food ingredients, whether its spices, basmati rice, flours or cooking oil, you need not look any further than White Pearl. All the recipes in this booklet have been developed specially to show you just how easy and exciting cooking a delicious selection of Asian dishes can be. For best results, it is important that the cooking instructions are followed carefully. Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 The Dishes Jalfrezi Kabli Chana Chicken Murghi Makhani Murghi Korma Dhansak Gosht Keema Kabli Chana Biryani Dum Gosht Page 9 Page 10 Page 11 Page 12 Page 13 Page 14-15 Aloo Tikki Chana Chat Navrattan Sabzi Pullao Zarda Chappati’s Spice Descriptions Jalfrezi Kabli Chana Chicken (Chicken and Chickpea Curry) A sparkling stir-fry, made golden with Turmeric powder. Serves: 4 Ingredients 675g chicken breast, boned and skinned 4 tablespoons White Pearl Ghee or White Pearl Vegetable oil 1/2 teaspoon White Pearl Turmeric powder 1 teaspoon White Pearl Cumin powder 2 tablespoons White Pearl Curry powder 1 teaspoon White Pearl Mustard seeds 4 garlic cloves, finely chopped 5 cm piece fresh ginger, finely chopped 1 large onion, peeled and chopped 2 or more green chillies, sliced 1/2 red pepper, seeded and coarsely chopped 1/2 green pepper, seeded and coarsely chopped 2 tablespoons coriander freshly chopped 2 or 3 fresh tomatoes, chopped 200g canned White Pearl Boiled Chickpeas 2 teaspoons White Pearl Garam masala Salt to taste Lemon juice Method Heat the ghee or oil and fry the powders and seeds, adding enough water to make a paste and stir for a minute. Add the garlic and ginger and stir-fry for about 30 seconds more. Add the chicken and stir-fry for about 5 minutes. Add the onion, chillies and peppers and continue to stir-fry for about 5 more minutes. Add the coriander, tomatoes, chickpeas and garam masala, and stir-fry for about 5 minutes on medium heat. Add a little water if needed. When the chicken is white right through, salt to taste. Squeeze lemon juice over it and serve with White Pearl Basmati rice. Murghi Makhani (Chicken Tikka Masala) Chicken is marinated in a traditional Tandoori-spiced yoghurt, oven-baked and then simmered in a spicy, medium heat, thick red tomato-based sauce. (Serves: 4) Ingredients 4 chicken legs and 4 breast pieces, on the bone 250g onion, roughly chopped 2 garlic cloves, roughly chopped 5 cm fresh ginger, roughly chopped 6 tablespoons White Pearl Ghee 400g canned White Pearl Chopped Tomatoes, 3 tablespoons tomato juice from the can 85 ml single cream 2 tablespoons chopped fresh coriander salt to taste Marinade 175 ml yoghurt 1 1/2 teaspoon White Pearl Paprika powder 1 1 /2 teaspoon White Pearl Coriander powder teaspoon White Pearl Chilli powder 1 teaspoon White Peal Garlic powder 1/2 teaspoon red food colouring (optional) Masala 2 teaspoons White Pearl Paprika powder 1 teaspoon White Pearl Garam masala 1 teaspoon White Pearl Coriander powder 1/2 teaspoon yellow food colouring powder (optional) 1 teaspoon White Pearl Garlic powder Method Skin the chicken, lightly prick or gash the flesh. Mix the marinade ingredients in a non-metallic bowl. Add the chicken and mix well. Cover and place in the fridge for 24 hours. To cook: preheat the oven to 190™C. Remove the chicken from the marinade, ensuring that there is a liberal coating on each piece. Place on oven tray and bake for 20 minutes, then remove and keep warm. Strain liquid off oven tray and reserve. Meanwhile, purée the remaining marinade, onion, garlic and ginger together in a processor or blender, adding just enough water to keep it pourable. Mix the Masala with just enough water to make a paste. Heat the ghee in a karahi and fry the paste for about 2 minutes, until the oil floats. Add the purée and simmer for some 10 minutes. Add the tomatoes and juice, cream, fresh coriander and the oven tray liquid and simmer for the few minutes it takes for it to start to change colour and go orangey. Salt to taste. Add the warm cooked chicken, to the gravy and when hot, serve with White Pearl Basmati rice. Murghi Korma (Mild chicken curry, restaurant style) The mildest creamiest curry, and a great favourite at the curry house. Serves: 4 Ingredients 700g chicken breast 3 tablespoons White Pearl Vegetable oil 1 to 3 teaspoons garlic cloves, finely chopped 200g onion, finely chopped 1/3 block (65 g) creamed coconut 150 ml single cream 1 tablespoon fresh coriander leaves, finely chopped 2 teaspoons ground almonds 2 to 3 teaspoons White Pearl Garam masala 1 teaspoon white sugar salt to taste Masala 2 tablespoons White Pearl Curry powder 2 teaspoons White Pearl Coriander powder 1/2 teaspoon White Pearl Cumin powder 1/2 teaspoon White Pearl Turmeric powder 1/2 teaspoon White Pearl Chilli powder Method Cut the chicken into bite-sized pieces. Mix the Masala with enough water to achieve a paste. Heat the oil in a karahi. Add the paste and garlic and stir-fry for about a minute. Add the onion and stir-fry for at least 10 minutes until the mixture has thoroughly browned. Purée the mixture in the pan using an electric hand blender. Melt in the coconut and add the cream and the chicken and simmer for 10 to 12 minutes, stirring occasionally, and adding just enough water to keep a thickish texture. Add the remaining ingredients, including salt to taste, and continue cooking and stirring until the chicken is cooked white right through. Serve with White Pearl Basmati Rice, Lentils and breads made from White Pearl Chappatti Flour. Dhansak Gosht Lamb slow-cooked with lentils and vegetables. Traditional Parsee meat dish slow cooked with spices, lentils and a ratatouille of aubergine, tomato, spinach and fresh chillies. Hot, with a hint of sweet and sour. Serves: 4 Ingredients 400g lean lamb in 3cm cubes 25g White Pearl Chana Dall 25g White Pearl Moong Dall 25g White Pearl Massoor Dall 25g White Pearl Toor Dall 4 tablespoon White Pearl Butter ghee 225g onions, finely chopped 2 cloves garlic, finely chopped 200g canned White Pearl Tomatoes, strained 3 or 4 pieces red or green bell pepper 1 small / medium aubergine, chopped 1 tablespoon jaggery or brown sugar 1 large potato, peeled and chopped 110g fresh baby spinach leaves 2 tablespoons chopped fresh coriander leaves salt to taste Masala One 1 teaspoon White Pearl Cumin seeds 1 White Pearl Black Cardamom 2 inch (5 cm) cassia bark 1/2 teaspoon White Pearl Mustard seeds Masala Two 1 teaspoon White Pearl Turmeric powder 1 teaspoon White Pearl Coriander powder 1 teaspoon White Pearl Cumin powder 1/2 teaspoon White Pearl Chilli powder 1/2 teaspoon White Pearl Fenugreek seeds, ground Method Mix together the lentils, then wash them. Soak overnight. Trim the meat of any unwanted matter, and preheat the oven to 190™C. To cook, simmer lentils in twice their volume of water for about 30 minutes. Then coarsely mash them inside the pan. Heat the ghee in a lidded pot. Fry Masala 1 for 30 seconds. Use enough water to make a paste of Masala 2. Add it and stir-fry for a minute. Add the onions and garlic and continue to stir-fry for about 10 minutes or until golden. Add the meat and put the casserole, lid on, into the oven. After 20 minutes, inspect stir and taste. Add a little water if required. Replace in the oven. After a further 20 minutes repeat, this time add the tomatoes, sugar, the mashed lentils and the other vegetables. Cook on for 20 to 30 minutes, or until the meat is really tender. Add the coriander and salt to taste. Heat for a further 10 minutes, or until ready to serve with White Pearl Basmati Rice and Chapatti’s made from White Pearl Chappatti Flour. Keema Kabli Chana ( Mince Curry with Chickpeas) Mince simmered with red peppers, Chick peas and a robust blend of spices. Serves: 4 Ingredients 500g lean minced meat 4 tablespoons White Pearl Pure Butter Ghee 1 large onion, finely chopped 2 cloves garlic, finely chopped 5 cm cube fresh ginger, finely chopped 400g canned White Pearl Tomatoes, strained 1/2 red pepper, chopped 1 or 2 green chillies, chopped 1 tablespoons fresh coriander leaves, chopped 1 tablespoon fresh mint leaves, chopped 200g canned White Pearl Boiled Chickpeas Salt to taste Masala 3 teaspoons White Pearl Curry powder 1 teaspoon White Pearl Turmeric powder 1 teaspoon White Pearl Coriander powder 1/2 teaspoon White Pearl Chilli powder 4 White Pearl Whole Cloves 1 White Pearl Black Cardamom 2 teaspoons White Pearl Garam masala Method In a lidded casserole pot, heat the ghee and stir-fry the onion, garlic and ginger until golden. Add the Masala and simmer for a couple more minutes. Add a little water if it dries up too much. Add the mince and stir-fry for about 5 to 10 minutes to seal it. Preheat the oven to 190™C. Put it, lid on, into the oven and cook for 20 to 30 minutes. Then stir in the tomatoes, peppers, and chilli. Continue to cook in the oven for a further half an hour. Add sufficient water or fragrant stock to prevent the curry from drying out. Mix in the leaves and chickpeas, and salt to taste. Put the pot back into the oven for a few more minutes. Serve with White Pearl Basmati rice or Chapattis made from White Pearl Chappatti Flour Biryani Dum Gosht (Aromatic Basmati rice cooked with curried meat) A stunning dish perfected by the Moghuls, and cooked their traditional way. Lamb is fried with spices. Basmati rice, is separately fried in ghee with aromatic spices. The combination is layered in a casserole dish. It is slowly oven baked (dum) and when nearly ready, the dish is enhanced with Garam Masala and garnish. Serves: 4 Method Pre-heat the oven to 190™C. Heat the 4 tablespoons of ghee in a lidded Ingredients casserole pot. Fry the garlic and 1kg lean leg of lamb, cut bone and all, onion and the Meat Masala, and stirinto large bite-sized pieces fry for 5 minutes. Add the meat and 4 tablespoons White Pearl Butter Ghee put the pot, lid on, into the oven. 4 large garlic cloves, chopped Add the stock after 20 minutes, leave 300g onion, finely chopped in the oven for a further 20 minutes. 300ml fragrant stock During this time, get the rice started. 300g White Pearl Basmati rice Rinse it. Heat the second batch of 600ml fragrant stock ghee in a lidded saucepan. Add the 2 tablespoons White Pearl Butter Ghee Rice Masala and when sizzling, add the rice and stir-fry it for the few 30 saffron stamens, seconds it takes to absorb the ghee. infused in 50 ml warm milk Add the second batch of fragrant salt to taste stock, and let it cook into the rice, garnish items with the lid on, for just three quartered pistachio nuts minutes. Then set it aside, lid on. fresh coriander leaves. Remove the meat and any meat Meat Masala gravy from the casserole pot. Lower 2 White Pearl Black Cardamoms the oven heat to 180™C. Place a layer 6 White Pearl Whole Cloves of the rice in the same casserole pot 1 teaspoon White Pearl Cumin powder (no need to clean it). Add a layer of 1 teaspoon White Pearl Coriander powder meat. Add more rice, and the infused 1/2 teaspoon White Pearl Chilli powder saffron, then more meat, ending with Rice Masala a layer of rice. Add any meat gravy. 1/2 teaspoon White Pearl Cook for 30 minutes, lid on, and then turn off the heat, leaving the rice Turmeric Powder undisturbed for a minimum of 10 4 to 6 White Pearl Bay leaves 4 to 6 White Pearl Green Cardamoms further minutes. Fluff up before serving, and salt to taste. Sprinkle on 4 to 6 White Pearl Whole Cloves the garnish items. Serve with White 5cm (2 inch) piece cassia bark Pearl Lentils and breads made from 1 teaspoon White Pearl Fennel seeds White Pearl Chappatti Flour. 2 star aniseed Aloo Tikki (Stuffed Potato Cakes) Mashed potato, spiced, shaped into rissoles around a centre of chana dall, covered in semolina to give a pan-fried and crispy finish. Vegan. Makes 8 - 10 rissoles Ingredients 450g mashed potatoes 175g green peas 1 or 2 green chillies, finely chopped 1/2 teaspoon salt 110g cooked cold White Pearl Dall, any type White Pearl Semolina White Pearl Vegetable oil for frying Masala 1/2 teaspoon White Pearl Coriander Powder 1/2 teaspoon White Pearl Cumin powder 1/2 teaspoon White Pearl Chilli Powder Method Mix together the potatoes, peas, chilli, salt and masala. Shape the mixture into eight to ten cups. Put a little dall in each cup and enclose it by gently squeezing. Flatten into a conventional rissole shape, and cover in semolina. Heat the oil in a frying pan. Fry the rissoles on one side until brown, then turn over and brown the other side. Serve hot or cold, with chutneys or tamarind sauce. Chana Chat Curried chick peas, with tomato and onion, cooked in a fragrant, spicy sauce. Serves: 4 Ingredients 2 tablespoons White Pearl Vegetable oil 1 teaspoon White Pearl Cumin seeds 2 teaspoons White Pearl Sesame seeds 1 tablespoon White Pearl Curry Powder 1 teaspoon finely chopped garlic 225g cooked White Pearl Chick Peas 2 tablespoons chopped fresh coriander 1 teaspoon dried mint 1 teaspoon dried fenugreek leaves 2 fresh tomatoes, chopped 1 tablespoon tomato purée 100ml canned tomato soup salt to taste 1 lemon Method Heat the oil and stir-fry the seeds and curry powder for a few seconds, then add the garlic and cook for a further minute. Add all the remaining ingredients, and stirfry for about 5 minutes. Garnish with quartered Lemon wedges and serve. Navrattan Sabzi Pullao (Rice with Nine Vegetables) This Moghul dish, also called the nine jewels, has a combination of nine (a propitious number) vegetables fruits and nuts. You can cut down on the number of ingredients, or you can add more or alternatives. The Turmeric powder gives the rice a golden colour. Vegan. Serves: 4 Ingredients 300g White Pearl Basmati rice 1 teaspoon White Pearl Turmeric powder 600 ml fragrant stock 6 tablespoons White Pearl Vegetable ghee 8 small broccoli florets, blanched 1 small carrot, diced and blanched 8 asparagus tips, chopped and blanched 8 seedless black grapes, halved 16 cashew nuts, fried golden 8 miniature cherry tomatoes 2 tablespoons mango, diced 2 tablespoons green peas, blanched 2 tablespoons canned White Pearl Sweetcorn 1 tablespoon chopped fresh coriander 1/2 teaspoon salt Masala 1/2 teaspoon White Pearl Fennel seed 1/2 teaspoon White Pearl Coriander seed, roasted 4 White Pearl Bay leaves 6 White Pearl Green Cardamoms 6 White Pearl Whole Cloves 5cm piece cassia bark 2 star aniseeds Garnish Rosewater Red pepper or chilli, very thinly sliced Method Soak the rice for 30 minutes, then rinse well. If boiling the rice, use ample water with the Turmeric. When cooked, strain. Heat the ghee, and stir-fry the Masala for 1 minute. Add to the rice that has been strained, mixing in well. If cooking the rice by absorption, heat the ghee, add the Masala and fry for 1 minute. Add the raw rice and for a further minute. Add the measured fragrant stock with the Turmeric. Either way, once the rice is cooked, carefully, so as not to break the rice grains, mix in the vegetables and other ingredients. Then place in a very low-heat oven for at least 30 minutes. Sprinkle just before serving with the rosewater, and sliced red pepper or chillies. Zarda (Sweet Yellow Basmati Rice) An excellent after dinner sweet dish. Serves: 4 Ingredients 300g White Pearl Basmati Rice 10 Saffron strands 1/2 of Dried coconut 1/2 teaspoon yellow food colour 4 tablespoons White Pearl Ghee 4 Whole Cloves 1 inch piece of cinnamon stick 1/2 teaspoon Cardamom seeds ( crushed) 2 cups sugar 1/2 cup milk 1 tablespoon lemon juice 3 tablespoons almonds blanched, sliced 3 tablespoons Golden Raisins 3 tablespoons Pistachio Nuts, sliced 1/2 teaspoon Kewra Water Method Rinse the rice well and then soak rice in water for about 30 minutes, then drain. Soak coconut in water for about 15 minutes or until soft, and then thinly slice it. Place saffron strands into two tablespoons of boiling water and soak for 10 minutes. Bring to the boil a large pan of water, add washed rice, cardamom seeds and yellow food colour, bring it back to the boil, reduce heat, cook rice for about 15minutes or until the rice is almost cooked. Drain and keep aside. Heat Ghee in a large saucepan; add cloves and cinnamon. Stirring all the time, fry them for a couple of minutes. Add sugar and milk. Bring to the boil and simmer for a few minutes. Add rice, lemon juice and saffron water, stir gently, and cook for 5 minutes on medium heat. Add, almonds, raisins, pistachio nuts, coconut and kewra water, stir gently and cover with tight fitting lid. Reduce heat and cook for 12-15 minutes. Then transfer to a serving dish. Serve hot or cold. Breads – Chappatis Dry unleavened bread disks. Traditional flat bread. Easy to cook and quite delicious. Vegan. Makes: 8 Ingredients 450g White Pearl Chappati Flour warm water Method Make dough by adding a little water to the flour until it is pliable. Divide it into eight equal parts and shape each one into a ball. On a floured board, roll each ball into a thin Chappati disc about 15 cm in diameter. Heat a tava until very hot. Place one Chappati disc onto the tava, after a minute turn the Chappati disc over and allow the other side to be cooked. Remove cooked Chappati from tava and serve. Repeat process with the other Chappati discs. Spice Botanical Name Description Flavour Characteristics Aniseed (Pimpinella Anisum) Aniseed is the dried fruit of an annual herb. The herb has a branching stem with feathery leaves, white flower clusters and bears green fruit. Strong flavour and aroma. Bay (Laurel) Leaves Laurus Nobilis Bay leaf is among the world’s oldest herbs. The leaves come from an evergreen tree, which grows, to a height of 15 metres. After harvest, the leaves are dried slowly in the shade to retain the green colour and spicy flavour Delicate, aromatic odour and spicy, bitter taste. Cardamom Elettaria Cardamomum amomum subulatum Cardamom is the dried fruit of an herbaceous perennial, with branched subterranean rhizomes. The fruits are born in the panicles of the plant, just above ground. The handpicked fruits are dried in special curing chambers under controlled temperature to retain their delicate flavour and green colour. Sweet, highly aromatic. Chilli Capsicum Annum Capsicum Frutescens Chilli is also known as Capsicum, paprika, pimento, sweet pepper, red pepper, cayenne pepper and bird pepper, depending on the type of chilli and the manner in which it is prepared and used. Chilli is the dried fruit of Capsicum Annum, with exception of Tabasco; the more pungent bird chilli is from Capsicum Frutescens; paprika, which may be sweet or mildly pungent, is from Capsicum Annum (the dried fruits are finely ground to produce paprika). Some highly pungent, some medium-pungent, others flavoursome but not pungent. Cinnamon Cinnamomum Verum, Cinnamomum Cassia. True Cinnamon is the dried bark of Cinnaomon Verum, Cassia, which is considered somewhat inferior to true cinnamon, is of different kinds and obtained from different species of cinnamon. True Cinnamon is a small, evergreen tree. The bark is removed in two longitudinal strips and fermented in covered heaps for 24 hours. The epidermis, cortex and green cork are then removed by scraping. The quills are dried and packed one inside the other. Sweet, pungent aroma Clove Syzygium Aromaticum Clove is the dried, unopened flower bud of an evergreen tree. The tree is small, handsome and conical when young and roughly cylindrical when mature. Clove clusters are plucked by hand when the buds have been developed fully, with a pronounced pink flush, and then dried. Pungent, warm, sweet aroma Coriander Coriandrum Sativum Coriander is the dried fruit of an annual herb, with several branches and serrated leaves. Small white to pink flowers yield green globular fruits, which turn yellow-brown when ripe. The seeds are picked when the ripening is in progress, and air-dried. Pleasantly aromatic and flavourful Cumin Cuminum Cyminum A small herbaceous plant, cumin is cultivated for its dried fruits. At maturity, the seeds are approximately 6mm long, oval-shaped, with pale green to yellow-brown colour. The dark leaves are finely divided. The flowers, white or rose, are long and oval, dark green at first, yellowish brown when mature. When the leaves wither, the seeds turn brown. The dried plants are collected, threshed and the seeds separated by winnowing. Strong, slightly bitter flavour. Curry Leaf Murraya Koenigii Curry leaf is a small, deciduous tree. When the plant grows to a height of 1 metre, it is cut at the base to produce fresh shoots. The young shoots, on reaching a height of 1 metre, are again cut and collected. Quite often, the tree is maintained as a shrub; the leafy twigs are periodically cut and collected. Highly aromatic Fennel Seeds Foeniculum Vulgare Fennel is the dried fruit of a perennial, aromatic, herbaceous plant, which grows to a height of 1 to 1.5 metres. The plant has finely divided green leaves and small, yellow flowers in compound umbels. The fruits are oval, 6-7mm long, ridged, greenish and aromatic. Crop is harvested before the fruits are fully ripe. After drying the plants are threshed for fruits. Agreeable, sweet aroma resembling aniseed. Fenugreek Trigonella Foenumgraecum Trigonella Conniculata Fenugreek is the ripe, dried fruit of an annual leguminous herb, 30-60cm tall, which produces hornshaped pods. Each pod contains 10-12 small seeds, each about 3mm long, varying in colour from olive green to yellow-brown and in shapes ranging from square to oblong. Bitter, strong flavour Garlic Allium Sativum Garlic is a hardy, bulbous perennial, with narrow, flat leaves. It bears small, white flowers and bulbils. The bulbs, which have smaller bulblets, are surrounded by a thick, white or pinkish, papery sheath. When the tops turn yellow or brown, the bulbs are lifted, cleaned and cured. Sweet-scented, pungent and sulphurous. Ginger Zingiber Officinale Ginger is the fresh, dried or powdered rhizome of a slender perennial herb. The dried ginger is obtained by peeling off the outer skin of the rhizomes and drying in the sun after cleaning. Sometimes the dried ginger is coated with a solution of lime to produce “bleached” ginger. The uncoated variety is the “unbleached” ginger. Pungent, hot, penetrating and slightly biting. Mustard Brassica Alba Brassica Nigra Brassica Junces The genus Brassica, to which mustard belongs, consists of many species. Mustard seeds come from an erect, multi branched, herbaceous plant. There are mainly three varieties: black, white and brown (Indian mustard). Indian mustard substitutes the black variety. The pods of white mustard plant are rough, hairy and filled with yellowish seeds. The black mustard pods are cylindrical, with a short break and smaller globular, dark brown seeds. Indian mustard seeds are small, spherical reddish-brown. The pods are harvested before they open up and shatter. Sharp, irritating odour and pungent taste. Pepper Piper Nigrum A perennial vine, the pepper plant has climbing shoots whose adventitious roots firmly adhere to the supports. The fruits, small berries on slender spikes, are handpicked when mature and sun-dried. Drying makes them gradually change colour, shrivel and finally become black or dark brown. White pepper is the dried berry with its mesocarp removed. Highly aromatic, hot & pungent Poppy seeds Papaver Somniferum Poppy is an annual herb, growing up to a height of 1-2 metres. The leaves are large, 10-12cm in diameter, white, light pink or purple. The egg-shaped fruits are white, 4-7cm in diameter, filled with seeds. Opium is obtained from the latex of the mature fruits by making incisions on them. The seeds are themselves not narcotic, since no opium reaches them from the ovaries. Sweet, mild, nutty flavour and aroma. Saffron Crocus Sativus The costliest spice on earth, saffron is a perennial low-growing plant with an underground globular corm. Saffron flowers are large, scented and blue or lavender in colour. The trumpetshaped stigmas are orange-red. The characteristic odour of saffron is obtained by drying the stigmas. The flowers are harvested immediately on blossoming. Since only light stigmas are useful, a large number of flowers have to be collected for just a small quantity of spice, which accounts for its high cost. Strong aroma and pleasant, slightly bitter taste. Sesame Seeds Sesamum Indicum Sesame is an erect, annual herb, which grows to a height of about 1 metre. The tubular flowers are white-to-pink in colour, each about 2cm long. The oblong fruit pods containing the seeds are about 2.5cm long. Harvesting takes place when the capsules are mature but still green. The seeds, which are small, oval-shaped, flat and 3mm long, are dried and cleaned. The colour of the pericarp, which forms about 10 per cent of the whole seed, varies from white through brown to black. The de-hulled kernel is always white. The bulk of the seeds are used for oil extraction. The flavour is heightened by toasting due to the presence of volatile sulphur compounds. Nutlike aroma and flavour. Star Anise Illicum Verum Star anise is the dried fruit of a small, evergreen tree. When dry, the fruit takes on a star shape with 6-8 carpels in a whorl radiating from the tip of a slender stem. Each pointed carpel has a simple boat-like seed, 1-2 cm long and 1 cm broad. The fruits are plucked from the tree or shaken off the branches. Refreshing, sweet, medicinal; initially warm but later very cooling; fruity. Turmeric Curcuma Longa, Curcuma Domestica Turmeric is the dried rhizome of a perennial, herbaceous tropical plant. The primary rhizomes, which are rather round in shape, are called “bulbs”, while the thin long secondary rhizomes are “fingers”. After harvest, the rhizomes are cleaned, boiled, dried and polished. Fragrant, peppery aroma, slightly bitter, musky flavour. Map Trading Limited 2 Abbey Road, Park Royal, London NW10 7BS Tel: (020) 8965 0193 Fax: (020) 8963 1184 www.whitepearl.co.uk email: [email protected]
