Taste: After cooked, like onions and garlic.
Look: Off white powder, sometimes yellow when turmeric has been added.
Smell: Slightly sulfurous, pungent, quite unpleasant, like pickled garlic.
- Fry a pinch or two in oil first (mellows out the flavor) then add to…
- Lentils, chickpeas, potatoes, cauliflower, cabbage, Brussels sprouts, onions, peas, quick cooking greens or to any other food to obtain a onion/garlic flavor.
- Pairs well with ajwain, black pepper, cardamom, coriander, fennel seed, ginger, mustard seed, tamarind and turmeric.
- Use in very small quantities
- Buy in the powdered form for easier handling
- Start with the yellow powder as it is milder than the brown
- Cook in a well ventilated area so that the aroma doesn’t linger in the kitchen
- Kills swine virus
- Cuts cancer cell activity by 50%
- Increases blood levels of cancer fighting antioxidants
- Aids in digestion and helps relieve IBS symptoms
- A laxative
- Regulates the menstrual cycle
Disclaimer: The sole purpose of the Health Benefits section of our spice pantry is to provide information about the tradition of ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease. If you have any serious acute or chronic health concern, please consult a trained health professional who can fully assess your needs and address them effectively. Check with your doctor before taking herbs or using essential oils when pregnant or nursing.