Galangal is a member of the ginger family.

A mixture of ground spices; the proportion of spices changes according to the dish being cooked but the basic ingredients are cumin, coriander and turmeric, and many others depending on whether the dish includes meat, vegetables or fish.

Strong, aromatic member of onion nad leek family; the bulbs have of many small cloves. There are many varieties of differing size, pungency and colour. The most widely used variety has a white/grey skin. The bulbets are called 'cloves'. The distinctive taste of garlic makes it one of the most best known herbs.

An animal product/ extract that comes from the bones of animals.

Ghee is clarified butter that has been melted (slowly). This process involves the milk solids to be seperated by being melted, where it is sinks to the bottom of the pot, this is simmered until all the moisture evaporates and the milk solids begin to brown. The result is a wonderful nutty and caramel flavour and aroma.

A light brown, knobby root of the ginger plant. It is also found in a powder form. Ginger is very pungent with a unique taste.

This flour is made from ground chickpeas. It has a pale yellow colour and is powdery with an earthy flavour. Gram flour contains no gluten.

Granadillas belong to the passion fruit family, they are purple-like in colour with a wrinkly skin.

A tasty game bird that is drier than chicken. The taste varies between chicken and pheasant. This bird needs to be basted frequently, when roasting.