A partially dried fruit from the date palm tree that can add a subtle or intense sweetness, depending on how much you use. Their caramel flavor makes them great for sweetening blended desserts, but they are also delicious in savory dishes.
A smaller, rarer variety of dried grape with a pronounced tart & sweet taste, delicious in savory salads, trail mix & desserts.
Rhe same as white sesame seeds, except with the hulls intact. This can lend a slightly more bitter flavor. Use black sesame seeds for a dramatic color pop or in place of white.
Commonly seen in the streets of Gujarat, sand peanuts were a particular favorite of Mahatma Gandhi. Roasting these peanuts with skins over sand & salt imparts a tremendous flavor. The sand is sifted off, leaving them with a richly salted toasted flavor.
Triphala is an Ayurvedic combination of 3 fruits: amalki, haritaki & bibhitaki. The main function is to balance the gut flora. Considered a good antioxidant, anti-inflammatory & laxative, it is usually recommended to take on an empty stomach by dissolving half a teaspoon in hot water.
*Consult your physician before using any Ayurvedic herbs.
A sour fruit that can be found dried and compressed into packages, which can be rehydrated & added to curries, chutneys or drinks.
Delicious toasted or raw, these seeds are iron rich & used mainly to garnish sweets or added to chevdas for snacks.
Sold as a dry fruit with a dark purple to black rind, kokum gives foods a floral, sweet & slightly sour taste. No need to chop; simply stew the dry skins in a coconut based curry, potatoes, okra or lentils so that they release their flavor. Add slowly as a little can go a long way & flavor takes time to develop.
Peanuts or ground nuts as they are called in Gujarat, are used to make snacks like chevdas, brittles & sweets. They are often boiled in their shells with chili powder & salt.
Considered a highly nutritious seed especially for bone development, sesame seeds or til are used in chutneys, desserts & brittles.
Pistas, as they are called in India, are used primarily in mithai, kulfi & ice creams. Saffron pistachio is a classic ice cream flavor found all over India.
Hazelnuts have a sweet, buttery & crunchy nut that are not featured in many Indian dishes, but can add complex richness to desserts with chocolate. Try roasting with chili powder, salt, sugar & cinnamon.
Indian pine nuts, chilgoza, are long and thin with a deep, rich buttery flavor. They are even delicious in a shell! Used mostly to garnish biryanis and sweets during holiday time, pine nuts are among the most expensive nuts in the world.
The renowned cashews from Goa with their light skin are sweet and filled with an intense flavor. They can be stir fried with spices or used in mithais & curries.
Considered one of the most nutritious and strengthening nuts in India, akhrot ( walnuts) are eaten raw as snacks and used extensively in desserts.
Also known as alu bukhara, these apricots are deeply flavorful yet not very sweet. They are mostly eaten as snacks & have a pit.
A long, super sweet variety of the dried fruit often called Kashmiri raisins. Add to your salty or sweet trail mix, garnish a salad or toss in a pilaf.
Badaam, also known as almonds, are used from snacking to curries & desserts to drinks. Toasting them to a dark golden brown brings out a lot of flavor.