Hazel Ogley

Chilies add colour to the dish other than being hot. Ground red chilies are used to flavour meat and gravies whilst green chilies season chutneys and fried items. Chilies can be hot regardless of their colour. Capsicum or the green bell pepper, always milder in taste, adds texture.

Garam masala ( literally hot spice in Hindi ) is akin to allspice powder. It is a mixture of ground spices useful to season almost any Indian dish. It is best to get the spices fresh and roast them before grinding. Will keep for about 3 months in an air-tight jar. Spices can bring the best out of any ingredient and the aroma can whip up a healthy appetite in the entire vicinity. The ancient Indians believed that a good food should appeal to all the senses. It is all a matter of proportion - the right texture, colour, aroma and taste.

Contrary to popular belief,＂spicy＂ food does not result in Ulcers. Ginger, for example, is used in eastern medicine as a ＂cure-all＂ for various ailments including Headaches to rejuvenation of the body. In the folk lore, Ginger is praised as a restorative and as an aphrodisiac. This pungent tasting root aids digestion. This root ingredient, a close ＂relative＂ of Chinese ginseng, aids digestion. Similarly, Turmeric is used widely as a preservative, taste enhancer (in lieu of MSG to avoid the