BEGINNER'S GUIDE TO SPICES FOR INDIAN COOKING (ESSENTIAL & NON ESSENTIAL)

[@sonallade7875]

Hi madam Actually nowadays I learn how to speak English perfectly, and I was going through your channel, I love your soft & easy style of speaking So watching your channel is my study study and recipe also Keep posting 🙏🙏

[@CurriesWithBumbi]

I am glad you find my videos useful

[@ks111-x3r]

How long have you been cooking Indian food? How long did it take for you to duplicate good tastes?

[@jeegupopli1871]

I am but I hate it it no balance between flavour profiles and just random things added together I love my culture but not the cuisine no way not all atleast yes

[@Jynx215]

A tip to my Western friends: asafoetida/hing is a wonderful spice that’ll give extra savoriness to your Indian food. But you MUST store it in an airtight container such as a mason jar. It doesn’t smell very nice until you cook it, and its smell can permeate your apartment and other spices 😅

[@hazelem1266]

I am reading the comments about you publishing a cookbook. I am South African born, living in Australia. I grew up with spices and cooking Cape Malay cuisine. All the nurses at my hospital used to ask me for my recipes and some of the Indian nurses enquired about my methods. So we exchanged ideas all the time, because although we used the same spices, our methods were different and many of us used the spices because our mothers did, not fully understanding. With the help of my husband, I self published a cookbook which was a compilation of recipes from different people from South Africa. We sold more than 2000 books which was more than I expected. Bumbi, it was very rewarding but what a lot of work! Because whereas we taste then add then taste again, everything had to be measured. Every time I put something in the pot, I put the same amount in a little dish, then measure it after. Every recipe that someone contributed, I had to test. Plus we were working full time as well. I did the cooking and my husband did the photos. It took 8 months from the conception to the final product. We were exhausted and burned out. So, if you go this route you must know that it is extremely time consuming. But it is very rewarding. Having said all this, if you ever decide to do it, I will buy a few copies. Watch the movie Julia and Julia to get some idea.

[@CurriesWithBumbi]

Thanks for all your suggestions. It’s that time required which is keeping me back.

[@hazelem1266]

@@CurriesWithBumbi It is very hard work. I’m saying it with honesty. Having said that, I’m sure that making and editing videos for KZbin takes a lot of effort and time. That’s why people like me, appreciate people like you ❤️

[@CurriesWithBumbi]

Yes making videos also takes a lot of time and patience.

[@russbarker2727]

Dear Bumbi. This is a video that everyone who wants to learn to cook Indian food needs to see. You explain everything so well and clearly. I have been cooking curries for many years now. My main interest being North Indian, Bangladeshi, Pakistani, Nepali, and Tibetan cuisines. As an experienced cook of curries, I would like to say, thank you so much for making this video. Invaluable to new curry chefs!

[@cuddles1140]

Wow I learnt more in this video than the last 30 year’s about spices. Can you make some videos that explains the differences between Hindi,Gujarati, Bengali and Tamil cuisine Ideally chicken, lamb,vegetable & fish dishes for each cuisine type. Thank you 😊

[@chippywarren9706]

I have to say your knowledge and how you pass that on is so inspiring. Its like a cooking Documentary. Thank you so much Bumbi.

[@importedvixen]

Hello Bumbi I discovered you some months ago as I stared to cook Indian curries and I bumped into you here on YT. I’m European but very very interested in Indian cooking . Living in Dubai all those spices suddenly become very available to me and I started to cook with a lot of passion. Now we move to the UK and I’m watching this video and Im very impressed by your spice box so much I went on eBay and buy one identical to yours immediately! Thank you so so much for enlightening me! I am Croatian lady born in Austria with British husband and we both love your recipes. Your voice is so lovely and you are one great lady! Greetings from Manchester~UK Ps: I would run to buy your book if you ever decide to publish one!❤️❤️❤️❤️❤️🍴🍴🍴🍴🍴🍴

[@CurriesWithBumbi]

I am so very happy to hear that you bought the spice box. Thanks for all your support 🙏🏾

[@rizu8517]

Seconding this. PLEASE PUBLISH A BOOK.

[@1DrBar]

I too would most certainly buy her book. Keeping my fingers crossed.

[@sirdarklust]

I'm not Indian, but my favorite cuisine is Indian, so I have all these spices and seeds, as I cook all my own food. Probably 70% of what I eat is Indian, actually. Another 20% is Syrian/Lebanese Middle Eastern cuisine. Anyway, I buy at my local Patel Bros. store, so Swad is very familiar to me. One thing I always tell people is to go to these Indian markets because the price is a fraction of what regular American supermarkets charge for the same things, and the quality is equal or better! Where else can you find a ten pound bag of brown basmati for about $12.00, after all? Anyway, yes, don't smell the asafoetida, and keep it very well sealed, or you'll think you're in a bathroom that hasn't been cleaned in six months. Tastes great, but that smell is awful. Take care.

[@CurriesWithBumbi]

I am so happy to hear that you like Indian food. I totally agree with you regarding the prices. I was shocked to see how costly is a small bottle of turmeric powder at our local grocery store. Your description of hing is hilarious 😂

[@sirdarklust]

@@CurriesWithBumbi Maybe one day you should do a video comparing the prices between the Indian markets and American markets, and let people see how they can save a ton of money. By the way, I live in NYC, and grew up in Jackson Heights, when places like Patel Bros and Apna first opened their stores. I still live in NYC, but go to Jackson Heights for the price savings.

[@the_final_piece]

Don’t tell all the secrets!! I do tell folks not to sleep on the international grocery stores… But keep it on the low so their prices don’t go up.

[@m.theresa1385]

@@sirdarklust nice to see another local yokel. I used to live in Elmhurst and would go to Jackson Heights for spices (and food :) I’m still in NY and do all my own cooking - it’s time for a trip to Jackson Heights again. Thanks for the encouragement! 😊

[@sirdarklust]

@@m.theresa1385 I grew up in Jackson Heights, right around the block from 74th street. I remember when "Little India" first started. I moved a few neighborhoods over about 15 years ago, but still go to Jackson Heights for shopping every couple of weeks.

[@malcolmscrivener8750]

Hi Bumbi . As I watched you explaining the properties and applications of all these spices , I had a great idea ! Why not write a cookbook ? I think if you give additional interesting information on the various ingredients , cooking techniques and possibly the history and evolution of the different recipes , and also which dishes compliment each other for a dinner party , the readers would be greatly encouraged and stimulated to explore the wonderful world of Indian cuisine . I think there’s even enough material for a great series of books , with photos and links to your U Tube videos . It was a thought prompted by the image of a kitchen shelf full of quick reference books compiled by yourself , and with the back up of being able to ask you a quick question on your U Tube video comments . But now the thought strikes me . You may create a huge monster over time that takes over your whole life !

[@nitapurohit5723]

I agree

[@CurriesWithBumbi]

Thanks for your wonderful idea. I often get requests from my viewers regarding writing a cookbook. The problem is finding time to concentrate on this mission but it is always at the back of my mind so maybe one day.

[@colinmills3175]

Colin agrees with Bunbi ❤️❤️

[@Julia20508]

Thanks for educating us on spices and the Masala Dabba bumbi 😊

[@nightsparrow1252]

I really appreciate this video. I'm a beginner and all the options and names for the same things. I get so confused. Maybe one on the different lentils, beans and pulses. Also can you make one on just tools and grinders to make my own powders? I go to Patel Brothets, only place that has any tools where I live, I don't know what to get. I love your clarity and sometimes dry wit. Thank you for doing your channel

[@CurriesWithBumbi]

Thanks for all your support.

[@paulzirkle7636]

Greetings ma'am. I am a retired chef And I've learned so many different cuisines. I really have been wanting to centralize my Mind mindset to 1 specific 1.. Instead of being a jack of all trades Coma coma I would really like to master 1. Mediterranean Coma coma Korean coma Venezuela coma Peruvian coma Mexican coma et cetera. It is my favorite and we are so fortunate here to have an Indian buffet and my wife and I will go And just have the most wonderful time. I love the culture And I love the cuisine. So I have chosen this cuisine To master because my wife Craves all the time. In fact for passover I did a lamb curry And it was a knockout. So thank you so much I have subscribed to your channel and I'm going to sit under your like a good student. LOL Thank you so much so much

[@CurriesWithBumbi]

Welcome 🙏🏾, I am glad you are here. Happy to hear about your interest in Indian cuisine

[@MG63]

I love this video. Thank you Bumbi for your passion and insight on all these spices. Peace and blessings to you all.

[@CurriesWithBumbi]

Thank you

[@rhorodz7779]

Thank you for sharing this info. I just started cooking Indian cuisine and this helps a lot.

[@dsmsfamily674]

Thank you for sharing your favourite spices with us. I appreciate your relaxed, honest commentary. It's very encouraging. Keep up the great work!

[@rosamundg.]

Thank you for this very helpful, interesting, and lovely video, and your natural voice, it's beautiful💚

[@gregbannish8423]

Very interesting, thank you! I am an advanced beginner, cooking indian food for my elderly aunt, who has 100+ indian cookbooks. So far i've discovered the amazingness of freshly ground coriander seeds, homemade garam masala, and fenugreek leaves. So amazing! Looking forward to learning about more spices...

[@rf5210]

Thank you Bumbi this was a very useful and enjoyable video. I have been trying to perfect curries for years and I still have a long way to go.

[@CurriesWithBumbi]

Glad you found the video useful

[@Sunnahiman]

EXCELLENT TEACHER I AM GETTING MUCH BETTER WITH MAKING CHICKEN CURRY FROM YOUR SHOW. I TOLD MY FRIEND FROM SOUTH INDIA THAT I LOVE YOUR SHOW. THIS VIDEO HAS HELPED ME IN UNDERSTANDING THE ESSENTIAL SPICES I JUST BUY EVERY SPICE JUST TO HAVE IN MY HOME. NOW I WILL MOVE ON TO ANOTHER RECIPE LENTAL SOUPS. INDIA COOKING IS SO DELECTABLE AND VERY INVOLVED. I NEED A LARGER KITCHEN JUST TO ORGANIZE MY INGREDIENTS. LOL THANK YOU VERY MUCH. AFRICAN AMERICAN MUSLIMAH ☪️ 50S GENERATION. BLESSINGS

[@GrandmasRecipesUSA]

Indian spices are always a must in the kitchen.

[@DianneLouw]

Thank you Bumbi for new inspiration in Indian cooking. My son introduced me to your recipes on KZbin. I found a wonderful Indian spice shop in Cairns Australia. I found almost every ingredient you listed.❤

[@CurriesWithBumbi]

🙏🏾

[@subhojitsantra7177]

thanx for the video, ma'am its very helpful for my spices blogs. again thanx a lot.🙏

[@mahmoodbhamji6279]

Enjoyed watching the video. A basic guide to stock up on basic Indian/subcontinent spices to have in your kitchen. If you are fortunate enough to be in the UK, then you'll find ample Asian shops with all the spices you'll ever need. Good luck.

[@chippywarren9706]

Hi Bumbi. Thank you very much for this video. I love to hear your voice talking about the food you love as I do too. My pleasure, sincerely.

[@CurriesWithBumbi]

Thanks for watching.

[@AndySuk99]

This was wonderful. Thank you so much. You showed us the spices and explained their use. From someone who loves Indian cooking but has lessons (from you!) on HOW to cook this was a great introduction as to WHY. Most grateful.

[@CurriesWithBumbi]

I am glad you found the video useful

[@liserldietl]

Thank you so much for this beautiful video !!!

[@carolmcdermott2556]

Fantastic Video. I am now a life time subscriber. Your channel is amazing. Thank you so much.

[@CurriesWithBumbi]

Welcome 🙏🏾, I am glad you are here. Thanks for your support.

[@ursulabecker730]

Hi Bumbi, Thanks for very enlightening video on the spices.

[@Barkis53]

Very helpful video. I was pleased to know I'd already got most of the spices but your explanations add to my understanding. I like your recipes a lot, but most of all I like your approach. I've never understood the attraction of the 'ego chefs'. Cooking food is a service and you seem to embody that sentiment which I find very attractive. Many thanks.

[@CurriesWithBumbi]

Thanks for your kind words. I am glad you find my videos helpful.

[@khodayehrangekaman315]

I just found the Gold . I love every lovely word you explain point by point , hair by hair on your teaching video .🙏 NAMASTE ❤❤❤❤❤ Mercy Madame 🙏👌🌷🌸🌹🥀💐

[@MsScherchen]

I really like your way of introducing me and teaching me about indian cooking! I have now made three garam masalas and use them with great pleasure, also using all the other ekstras like fenugreek leaves on my dishes and soups. I really like that you tell a bit of background for spices and recepies as well as you show the indian and english names for them. I have written down the whole list of spices and living in a part of Copenhagen where there are numerous inhabitants who have originally immigrated from Asian countries, there are many shops very close to me with all the spices and most of the vegetables mentioned in your recepies! My stomac is very grateful as the way you prepare the dishes together in combination with the spices finally allow me to digest all sorts of leguminous vegetables like soya, chickpeas, lentils, beans and so much more so I finally can become more vegetarian. So far I have made one of your daal recepies, tofu with mushroom, mixed vegetables curry, and more and all so delicious! Thank you for the really nice wrok you are doing.

[@CurriesWithBumbi]

I am so happy you try my recipes. Thanks for all your support 🙏🏾

[@Joyti1517]

Thank you for this video. Very helpful in building my pantry while learning to cook one of my favorite foods.

[@ekoe5484]

Thank you SO much for the excellent video. I appreciate the work you've done putting this together. I am new to Indian cooking. It's always been my favourite but I was never brave enough to try actually making it. My fav. Indian restaurant closed and I am now making my own. I've just discovered your channle and it is SO helpful. Thank you :)

[@vsevolodrzhondkovsky2449]

Thank you! Excellent explanation.

[@shafinakhatun5916]

Thank you so much for the effort you put into these tutorials. I've tried a few things and my family have loved the dishes. I can't wait to watch this video ❤❤

[@CurriesWithBumbi]

Thank you.

[@moonectar]

Greetings, Bumbi; Wonderful! I love your beautiful voice! While watching this, I took some clues and made a very tasty pot of red lentil Dahl. It was just thrown together, but it turned out delicious! Now I am going to learn more so I can do it right! Thank you so much! ❤😊

[@CurriesWithBumbi]

Thanks for watching and leaving a comment 🙏🏾

[@karlafrancois8210]

Ma’am, thanks for your explanation about spices. I’m really enjoying all your videos. Much of my appreciation to you!

[@CurriesWithBumbi]

Thanks for all your support

[@zipper-j]

I love the white poppy seeds. I mix them with cashews to make a paste for korma.

[@PeteLewisWoodwork]

Hi Bumbi. I'm British but I love Indian/Asian cuisine. Some years ago, I learned how to make some BIR (British Indian Restaurant) recipes. It is a special treat for me to go to the Asian Market and buy the most authentic spices (and cookware) that I can find there. In UK, not all spices are available in their natural state, so the restaurants adapted recipes to make best use of powdered equivalents - and that is what I aim for. I make my own Ginger/Garlic paste (that I call GiGa paste) and my own Indian style base gravy (known here as garabi) which includes celery in the recipe - I make large batches of both and freeze for future use. Love your channel!

[@PeteLewisWoodwork]

To clarify what I posted above, in UK, Western gravy here is gravy, Indian/Asian gravy here is garabi.

[@CurriesWithBumbi]

Thanks for leaving a comment

[@NEMO-NEMO]

Absolutely fantastic!!! The mystery is now solved. No longer do I need to look stupid or guess about anything that calls for spices in Indian cuisine. Thank you for sharing. PS: I need to know where you purchased the spice container. I like it. Thank you

[@CurriesWithBumbi]

I am glad you found the video useful. I got the masala dabba as a gift but you can find similar products online.

[@RichardIII-i5q]

Thank you Bumbi this video is so helpful and will be very useful when buying spices and making Indian food which is my favourite cuisine as it is so flavorful.

[@CurriesWithBumbi]

Glad you found this video useful

[@chelmi7899]

Wow! Thank you so much! I found you through your curry mutton video and love the way you teach. I can't wait to try my hand at making some of these dishes you share with us! ❤

[@claudionogueira9836]

I love that you said you are not a fan of fennel seeds. I am exactly the same. I just watched two of your videos, and I can say that I am a big fan of your channel. First time I feel encouraged to cook Indian food with the confidence that it will taste correctly. Thank you❤❤❤

[@CurriesWithBumbi]

I am so happy that you find my videos useful. Thank you.

[@xinjoy6236]

I don’t like fennel taste very much either. But in my last dhal, I used sparingly fennel and it works very well that way. It differienciate from the other dish either.

[@HissingKitty2008]

This is such an informative video! I’ve never seen white poppy seeds and didn’t know that they existed. I tend to store most of my seeds in air tight containers, in the freezer. I see that there are more spices that I need to procure- and I’m always on the hunt for them. Have a lovely three day weekend.

[@CurriesWithBumbi]

Thanks for watching my friend. Have a wonderful long weekend.

[@matthewcunningham8691]

Thanks for this brilliant video Bumbi. This information will be so useful to me and my family.

[@CurriesWithBumbi]

I am glad you found the video useful Thanks for watching.

[@billydread2398]

Wow thanks for the video One of the key`s to cooking Indian food at home, I think is getting the spices cooked in the oil right Some times i add to much of something & it`s bitter / overpowering tastes burnt . But add Sugar (Jagary) or Salt It helps a lot ... But i will today try and cook a Cauliflower curry Boil it with just a pinch of turmeric & 1 cardamom pod Fry Onion & Garlic add cooked Cauliflower, Then some Korma paste and a tin off coconut milk Umm Rice or Sweet Nan Thank you for your video`s

[@CurriesWithBumbi]

Sounds delicious. Do not add too much of spice powders as it overpowers the taste of the dish.

[@1234j]

Super video, very helpful. Thank you from England 🎉❤

[@yutub6928]

Hi Bumbi, I am new to Indian cuisine and I find this video as a tour de force to anyone who wants to know what is all about it. Thanks for sharing. Regards from Mexico.

[@CurriesWithBumbi]

Thanks for watching

[@carolinewaterstone2624]

This was brilliant, Bumbi! I’ve been listening while wrapping Christmas presents! 😃🎄🎊🎉🎁

[@CurriesWithBumbi]

Awwww!! Thank you.

[@santiagacasas7041]

Ive been learning how to make my favorite south asian dishes at home. Ive tried chicken curry, chicken biriyani, Jhol momo, pani puri, samosa chaat, and the other day I saw your recipe for masoor dal and it came out delicious. I love your channel Bumbi, you seem like a very wholesome lady and your recipes look amazing. Learning to cook Indian recipes is a lot of trial and error for me because there is so many technicalities when it comes to these spices, but channels like yours I am very grateful for.

[@CurriesWithBumbi]

Thanks for your kind words

[@zeelamaple6044]

What a great informative episode Bumbi , I have been following your channel for a year now, and you voice sounds so beautiful and natural in this episode, I hope you dont mind my saying so but I prefer these tones of your recoded voice other then the other tones in other videos ❤❤❤

[@CurriesWithBumbi]

Thanks for all your support

[@melissalambert7615]

Cute dog. Wonderful explanation of spices and how you use them. Like that you say what are the most important and then some that would be nice to have. I tend to buy too many spices and then not get to them. Hello from Oregon USA.

[@CurriesWithBumbi]

Welcome 🙏🏾, I am glad you are here.

[@MiStYq5.8]

I love this kind of video expecially like Bengali dish sort of masala reaching the different types and taste in such masala and different dishes sound yummiest!! Some more of this kind please in different dish like meat,fishes,rice,dal...ect.with different masala , thankyou ❤

[@1DrBar]

Whoa. that is the beginners guide? I shall have to watch this at least five more times to get my mind to remember a bit of it. I guess I'm a pre-beginner - kindergarten level. :) One can spend a lifetime learning and enjoying Bengali recipes, it seems.

[@michael1170]

Really educational video! Thank you! I always add a teaspoon of shahi jeera to my garam masala. ❤

[@CurriesWithBumbi]

Thanks for watching

[@ad_chilidawg69420]

Many thanks for your wonderful video❤❤! I love cooking and always want to celebrate many cultures through food. I appreciate your knowledge and wisdom on crafting spices profile. Blessings to you!

[@CurriesWithBumbi]

Thanks for your kind words

[@jeanneamato8278]

This has been really helpful, and educational. Thankful.

[@veenakhetawat4549]

Hey Bumbi , a very informative and interesting video. I think it is a perfect introduction to Indian spices. A go to video for a beginner in Indian cooking. As usual the video is very meticulous. Have a lovely weekend 🌸 Loved Mr. Bo’s photo 🐾

[@CurriesWithBumbi]

I am so happy to hear that from you. Thanks for watching Veena. Always appreciate your support for this channel. Have a lovely weekend and thanks for mentioning about Bo.

[@hadronoftheseus8829]

This is _extremely_ helpful to an American. Thanks.😊

[@CristinaTobosaru-np3kk]

Multumesc mult numai bine felicitări pentru tot ce faceți gustos si delicios felicitări

[@JaninaM]

Just found your channel and love it. This is just the video that I've been searching for! Thank you 🙂

[@CurriesWithBumbi]

Welcome, 🙏🏾I am glad you are here

[@t181]

I really enjoyed this video, it has a great vibe, it was informative and personal and a little different from what I've seen before. 😊You did a great job. 👍🙂As we would have been with you there in the kitchen. Thank you. 🤗

[@CurriesWithBumbi]

I am glad you enjoyed watching the video. Hope it helps.

[@MiguelTriana-d9x]

Hello Bumbi your videos are an inspiration for those who want to cook good seasoned and flavored Indian foods. Your simplicity and mastery of the kitchen spices are impressive and watching and learning from your videos make the experience a delight. I tried to order online the spices you mentioned in this video from the same company SWAD you showed in your videos but it is not possible. Can you recommend any online company from where I can order these spices? I live in the United States and in New York are not too many Indian grocery stores. I hope you can help me with it because the supermarket here does not sell most of these spices and I want to start using what you teach in your videos. God bless your talent and desire to share with others.

[@CurriesWithBumbi]

Hi, even I live in USA. Actually the Indian store I go to sells this brand mainly but you don’t have to buy this particular brand. During Covid time I bought my spices from Amazon. Everest, Laxmi, MTR are some of the brands I bought. Please do let me know if you have any questions. I am glad you found the video useful. Thanks.

[@kitt7477]

Thank you. This was a very useful and long awaited video. Can you please tell me when and in what dishes can I use the kasuri methi? I used it in just one recipe and I have a whole box of it leftover.

[@CurriesWithBumbi]

You can add it in any vegetable/chicken curry.

[@54725]

Shahi Jeera ( syahi in Persian meaning black) is often confused with black cumin and is often sold as such in grocery stores as well. But hey they are not the same. I searched extensively and found the real shahi jeera and their taste is similar to caraway seeds. Cumin, black cumin and shahi jeera are three different varieties of the cumin family. There are a few reliable articles in the internet in case you’re interested. Although there are many articles which have also unfortunately used the names interchangeably. I have all 3 in my pantry and they taste different.

[@CurriesWithBumbi]

Actually sometimes kalonji is referred to as black cumin which is not right. Kalonji is nigella seeds. If you cannot find shahi jeera you can use caraway seeds as an alternative.Both belong the same family as Apiaceae but Shahi jeera belongs to genus name Bunium while caraway is Carum. Shahi jeera is milder than jeera but tastes near to similar to jeera, but caraway seeds tastes different than jeera. It has more of a nutty flavor.

[@sundrisworld]

​@@CurriesWithBumbiI was confused of these too . We in Southeast Asia use star anise in our meat curries. Chinese has 5 spice . SEA has 4 whole spice.. These gives me idea to put in my channel. Thank you for sharing. ❤

[@sundrisworld]

❤ I was confused with the names . Thank you for sharing.

[@pezzodipunto2239]

Another great video thank you! Apart from the mess ground spices will leave in your masala daba they will quicky lose their intensity, its best to keep ground spices in sealed containers and that is second best to grinding your own in small quantities.. Anardana is one more I have in my pantry, especially use it for chole which is one of my favorites and can also be used in pickles. I think its worth to be on the look out for kalpaasi or dagad phool which can also be used to make specific masalas and imparts delicious flavors, its a lichen that grows on stone and trees but hard to find, at least where I live.

[@t.k.3895]

AWESOME! Thank you so much for clarifying. This was very helpful.

[@sbdiaries]

Hello Bumbi such an amazing selection of herbs and spices you have ❤.Necessary for many dishes In which you enjoy cooking. Thanks for showing us Simon and Beth ❤❤❤

[@CurriesWithBumbi]

Thanks for watching. Hope it will be helpful.

[@adda312]

Love this so much! My local international grocery store has been stocking more and more Indian spices, chilis and masala mixes so I have been stocking up 😂 But your tip to replace ajwain with thyme was 🤯 I love your channel Bumbi and all your recipes ❤

[@CurriesWithBumbi]

Thanks for all your love and support 🙏🏾

[@IterelengSMGauteng]

Thank you Bambi, sincerity appreciate you from South Africa. Upload more videos.

[@CurriesWithBumbi]

🙏🏾

[@paulstephens1545]

Thank you so much for such an interesting and informative video. I have always loved Indian spices, but feel I have a much better understanding of them, and where to use them since watching this. Thank you from Exmouth. UK.

[@CurriesWithBumbi]

I am glad you found this video useful. Thanks.

[@jessiekistnasamy714]

Excellent Mam. Truly you are a woman of order.

[@CurriesWithBumbi]

Thanks for watching.

[@ZedRN]

I am sure the flat cinnamon stick is the same one that comes as cinnamon bark here in Canada! Thanks to you especially, I am nearly an expert at Indian cooking- I have most of these spices, and some more in my kitchen. My challenge remains how to store them beautifully- I have the airtight jars with a wooden lid, but I would like something that can arrange all of them, as well as where to keep powders and whole spices I use the most-I thank you for showing us yr dabba. I hope I soon figure out something for myself soon!

[@CurriesWithBumbi]

I always keep the spices and powder in air tight transparent jars. For the powders, I label them. Ikea has these large as well as small airtight jars and they are really good.

[@ZedRN]

@@CurriesWithBumbi Thank you!

[@elizeernest7870]

Thank you so much for sharing this video. I really learnt alot from it. 🙏❤

[@CurriesWithBumbi]

So glad!

[@Whatever_Happy_People]

Great great great!! I really needed this advice.❤

[@marilynsik-nt3zb]

Thank you Bumbi for these valuable knowledge on different kinds of spices and their uses. Now I’m on my way to the closest Indian supermarket . There was a time I would be standing in an Indian shop wondering what this spices for and and how can I use them for cooking . Thanks for the knowledge . I only know the spices that starts with c . Cardamon, cinnamon ,cumin, coriander and cloves . Sometimes I made tea out of these spices . No measurement just a little bit of this and a little of that. I don’t think you can ever go wrong with little bit . Anything good I drink. I know these spices has its great properties . There’s was one time it said rosemary is good for you so I made myself tea as I have rosemary in my garden. I must have put too much rosemary thinking of instant effect but then I have the runs. So I realised little bits is safe . Thanks Bumbi. Please kerala chicken curry recipe .

[@CurriesWithBumbi]

Glad you found the video useful

[@melanin1019]

Just discovered your channel, as I'm looking for tasty vegetarian dishes. I'll be going to the local Indian market to pick up spices soon!

[@CurriesWithBumbi]

Welcome 🙏🏾, I am glad you are here.

[@Phil144gbp]

Love this video so informative thank you bumbi 👍

[@moss1transcendant]

what a fabulous guide thank you

[@dhessmalit8305]

I love your videos very informative ❤ the details are amazing ❤😊

[@CurriesWithBumbi]

Thanks

[@jonjon3378]

I absolutely loved this video! I learned so much, thank you!

[@CurriesWithBumbi]

I am glad you found the video useful.

[@emilychambers5031]

Excellent guide Bumbi ⭐I have a masala dabba similar to yours and have all the same spices apart from the Byadgi chillies. Though I have seen them here. All the spices are very easy to find here in the UK. Yes I have made that mistake with the powdered spices in my dabba. I discovered the tej patta bay leaves a while ago. I have some of those packet masala mixes as well, along with some different ones. I just seem to keep picking them up 😄 Last week I made your Green Moong Bean Curry along with the Masala Coated Fried Okra. It was amazing 😋Loved this video Bumbi. Thank you ❤xxx

[@CurriesWithBumbi]

I am so glad you tried those recipes. Even I tend to buy more than I plan to whenever I go shopping to Indian grocery store😊

[@luqman7970]

Wow bumbi these videos are very educational thank you very much, would love to see your take on a Cod curry or even more fish dishes outside of salmon. Much love from Somalia❤

[@CurriesWithBumbi]

Thanks

[@loati94]

After watching this I made my own Panch phoron. It smells divine. I hope we'll see a recipe in the future where you use this blend since you said you use it a lot. Can it be added to any recipe like you usually add cumin seeds at the beginning?

[@CurriesWithBumbi]

You made my day !! I am so very happy to hear that this video inspired you into making panch phoron right away. You can use it in any vegetable curry that calls for cumin seeds. Please remember to allow the seeds to splutter. Do not add it in smoking hot oil as the seeds may burn. Better to add in not too hot oil and then allow it to splutter as the oil gets hot. Please follow the links below where I used panch phoron. kzbin.info/www/bejne/a3jJXmSAe9trjrM kzbin.info/www/bejne/npPGp5eom6uFqKM

[@loati94]

@@CurriesWithBumbi thank you for the tips and the suggestions! You made my day hearing I made your day! Haha I really appreciate you taking your time to answer, Im learning a lot

[@CurriesWithBumbi]

@@loati94 Thanks for all your support.

[@rahmaaltaf7666]

such a peaceful voice

[@CurriesWithBumbi]

🙏🏾

[@andrewbishop6003]

Very informative and appreciated. Thank you.

[@siemooitjonatsoi8521]

What a beautifulllll video .....could you please tell me what the diference is in taste between the black and the green cardanom ...thank you very much .

[@CurriesWithBumbi]

Black cardamom has a more strong flavor with a smoky note to it. I use it mostly when cooking chicken/lamb. Green cardamom has a more sweet and subtle flavor.

[@valeriacamposdasilveira2735]

Thank you!! I learned a lot!!!!😊😊😊

[@CurriesWithBumbi]

I'm so glad!

[@zebinakassa4959]

Amazing person you are very helpful. GOD BLESS YOU❤❤❤

[@CurriesWithBumbi]

Thanks for your kind words

[@appymichael9099]

Beautiful Sharing ❤Your pet is soo cute❤❤❤

[@CurriesWithBumbi]

Thanks you

[@michelemarch8606]

Thank you for this video, especially in discussing substitutions.

[@CurriesWithBumbi]

I am glad you found the video useful.

[@SubconsciousChaos]

YES-just cook the Indian food at first and dont worry. You'll find your favorite brands of spices as you get comfortable with the flavor profiles. Don't get overwhelmed and give up, it is so worth it.

[@corinneferrarolam5101]

I loved this video. Thanks for breakdown down all this information. I would like to try cooking with kalonji. Can you recommend one of your videos for a recipe that uses kalonji? I have never used it but I bought some after watching this because I want to try something new. Thanks so much!

[@CurriesWithBumbi]

YUMMY CREAMY CHICKPEA CURRY (VEGAN) | CHICKPEA RECIPE INDIAN STYLE kzbin.info/www/bejne/Z5DPo4qLlpKkjdU 3 QUICK & EASY ALOO RECIPES | Tomato Aloo | Bhaja Masala Aloo | Aloo Morich kzbin.info/www/bejne/b3LQZHeNl96ao5I

[@corinneferrarolam5101]

@@CurriesWithBumbi thank you!

[@shannonrobinson262]

I taught myself how to cook many Indian dishes just to include more turmeric into my diet. I also love using Kashmiri chili powder and whole Kashmir chilies. I adore all the Indian spices. My love of Indian spices started when I was in England or 3 months during college. I found garam masala in a small food shop. It smelled so amazing that I bought it. I had no idea how to use it. None at all. It just smelled so amazing. I was busy with school and didn’t figure out how to use it before it was too old and worn out, but I never forgot it. When I first tried Indian foods at home in California it was like stepping into a mystical new world that had the smell of the garam masala welcoming me back. Now I have all the spices and ingredients. I make Indian food often, especially when the veggie garden is in full production. I first learned Vedic cooking, so I still prefer vegetables cooked in the Indian style, but have made meat dishes too. I make my own ghee too. The cuisines of most countries make me feel dull and bloated. Indian cuisine always make me feel satisfied and energized. As to fennel, I love licorice, but fennel seed isn’t my favorite, so I only use it in a few recipes. ( I make a panir , bottle gourd and capsicum coconut recipe). I don’t mind hing. It’s tasty cooked in food. I do use ginger and garlic, too. Long story short, I’m so grateful I found Indian cuisine. It greatly enriches my life.

[@CurriesWithBumbi]

Even I do not like adding much of fennel seeds. Thanks for your lovely comment

[@Panzerkita61]

This is amazing 😊 Thank you so very very much ☮️💖

[@CurriesWithBumbi]

Thanks for watching

[@HalfLatinaJoy86]

Hi Bumbi! I was able to purchase the following (organic where possible): Garam Masala (pre-made for when I'm lazy to make my own and contains cardamom, cinnamon, cumin, cloves, black pepper, and coriander -- though tonight I'll make my own!), coriander seeds, star anise whole, cinnamon sticks ceylon, turmeric powder, ginger root powder, fresh ginger, nutmeg, allspice (because I like it), cardamom powder (I couldn't find whole). I already have bay leaves and cloves whole. I don't like cumin so I didn't buy it separately, but it is in the pre-made garam masala I'd gotten. I'm also going to make my own, or else taste that one and add extra other spices to enhance it. I'm too broke now and have to budget the rest of what I have for groceries so I'll wait until next month to buy fennel (I want for my Masala Chai), fenugreek, mustard seeds, and the other spices. I'm excited! I made a Masala Chai powder last night and it was DELICIOUS. I'll pick up red chile powder this week. I made some beef last night and have the broth from the bones and tonight I'll make some kind of curry with it for dinner.

[@CurriesWithBumbi]

Use whatever you have on hand.

[@annageorge8415]

I loved your masala box. Is it safe to store spices in plastic boxes. Can you make a video on kitchen organization.

[@CurriesWithBumbi]

It is perfectly safe to store whole spices in plastic containers as long as they are BPA free. I usually store powdered spices in glass containers.

[@Zharkov1969A]

I add fennel seeds to the bread I make. The aroma of the bread when toasted is unbelievable. I wonder what other seeds I could use.

[@CurriesWithBumbi]

You can use nigella seeds or sesame seeds

[@Zharkov1969A]

@@CurriesWithBumbi I will certainly try that and see how it goes. Thank you x

[@steffanyward9939]

This was so helpful, thank you!

[@dantempest9117]

Is there a complete list of tbe ingredients you discuss on the net. Thank you. Fabulous work

[@CurriesWithBumbi]

Not for this particular video but all my other recipe videos have the list of ingredients in the description box.

[@dantempest9117]

Yes I see the others, that's why I thought there may be a list on one of your platforms. Thank you for the prompt reply ...and the fab recipes