Since I will feature cuisines from around the world, I thought it would be helpful to provide you with a list of basic ingredients you'll need to start off your international pantry. I'll continuously update the list.
Indian:
-Vegetable oil
-Indian red chili powder (the chili powder you use to make American chili will not do).
-Turmeric powder
-Coriander powder or seeds
-Garam Masala Powder (literally "hot mixture") Garam Masala is a wonderfully complex mix of spices that varies regionally. Most often, it is composed of cumin, coriander, cloves, cardamom, nutmeg, peppercorns and star anise.
-Cumin
-Mustard seeds
-Asafoetida powder. A little warning about this powder. There's a reason that this powder is nicknamed "devil's dung" :) Raw asafoetida powder has an extremely powerful, stinky odor and must be kept in an airtight container to prevent its odor from contaminating other spices. However, when cooked, this powder produces a sublimely pleasant aroma reminiscent of sauteed fennel.
-Jaggery (palm sugar)
-Caraway seeds
-Cloves
-Cardamom pods
-Tamarind paste (provides tartness to dishes)
