Mini Sambals, Dips and Marinades. Devagi Sanmugam

powder is a commercial spice blend that generally includes cumin seeds, coriander seeds, turmeric, ginger, cinnamon and cloves. Different combinations vary in colour and flavour and are used for different types of curries—meat, fish or chicken. Use an all-purpose blend if a specific curry powder is not available. Store curry powder in an airtight container in the refrigerator.

      Custard powder is a thickener used as a quick and easy way to make custard. It is sold in boxes or tins in the baking section in supermarkets.

      Dhal, also spelled "dal" covers a variety of dried lentils. Blackgram dhal, also known as urad dhal, is sold either with the black skin on (substitute with black lentils) or husked and creamy white in colour (substitute with white lentils). Sold in Indian stores, supermarkets and health food stores.

      Dried prawns are a popular Asian ingredient. They are best refrigerated if kept in a humid climate. When buying, look for brightly coloured, plump dried prawns. Soak for about 5 minutes in warm water to soften before use.

      Fennel seeds are larger and paler than cumin seeds, with a sweet flavour similar to anise. They add a sweet fragrance to Malay and Indian dishes.

      Fenugreek seeds are small, flat and squarish with a deep furrow along their length. They are bitter, so use sparingly.

      Fermented bean paste (taucheo) is a richly-flavoured seasoning. The beans are fermented in a thick liquid and sold in jars. They vary in colour from dark brown to light golden. The basic fermented bean paste contains only soybeans, water and salt. It is also possible to buy slightly sweetened versions or those with added chilli. The beans are usually mashed with the back of a spoon before use.

      Fish sauce is the pungent, amber liquid formed when small fish are salted and fermented for months. It keeps indefinitely without refrigeration.

      Galangal (lengkuas) is similar in appearance to ginger and a member of the same family. This aromatic root has a distinct flavour that is used in curries in much of Southeast Asia. Dried galangal lacks the fragrance of fresh galangal, and most stores now sell it fresh. It can be sliced and kept sealed in the freezer for several months.

      Garam masala is a blend of dry-roasted powdered spices. Prepared garam masala is available in Indian food stores. Store in an air-tight container.

      Ghee is clarified butter with the milk solids removed. It adds a rich and delicious flavour to food. Widely used in Indian cooking, it can be heated to high temperatures without burning. Available in Indian food stores. Substitute butter or vegetable oil.

      Gingelly oil is a light oil made from unroasted sesame seeds. It is sold in Indian food stores.

      Green cardamom pods enclose pungent, black seeds with a scent reminiscent of camphor, eucalyptus, and orange and lemon peel. Sold as whole pods, seeds or ground to a powder. Try not to buy ground cardamom as it loses its fragrance very quickly. Store the pods in a tightly sealed jar to preserve their aroma.

      Gula melaka (palm sugar) is a cylindrical block of sugar made from the sap of coconut palms or arenga palms. It ranges in colour from gold to light brown with a faint caramel taste. Substitute brown sugar or maple syrup.

      Ikan bilis are tiny, whole whitebait or small fish that are salted and sun-dried. They can be quite salty, so taste any dish using ikan bilis before adding more salt. Discard the head and black intestinal tract before use. Also sold cleaned and ready to use.

      Kaffir lime leaves are used in soups and curries of Malay or Nonya origin. They are also thinly sliced and used as a garnish.

      Kangkung is a highly nutritious vegetable also known as water spinach. Young shoots are served as part of a mixed platter of raw vegetables for dipping in hot sauces, while the leaves and tender tips are often stir-fried.

      Lemongrass is a highly aromatic herb. The tough outer layers of the stem should be peeled away and only the pale, lower portions are used.

      Malt vinegar, made from malted barley, has a pungent, lemony flavour ideal for pickling and marinades. Sold in bottles in supermarkets.

      Mango chutney is an exotic mix of mangoes, ginger, chillies and lemon juice. It is sold in bottles in Indian food stores.

      Mustard seeds are small brownish-black seeds that are common in south Indian cooking, imparting a nutty flavour to dishes.

      Nutmeg is the seed of the nutmeg tree, covered with a lacy membrane called mace. Buy whole nutmeg and grate only when needed as ground nutmeg looses its flavour quickly.

      Pandanus leaves are fragrant long,thin leaves also called screwpine leaves. They are usually tied in a knot when boiled to release their flavour. Use pandanus essence in desserts if the leaves are unavailable.

      Soy sauce is brewed from wheat, salt and soybeans. It is a clear brown liquid with a salty taste. Black soy sauce is denser and less salty with a malt tang. Kecap manis (sweet black soy sauce) is thick and sweet, and generally used in Indonesian dishes and desserts.

      Tofu is rich in protein and amazingly versatile. Various types of tofu, originally introduced by the Chinese, are now used by almost every ethnic group in Asia. Firm tofu holds its shape better when cut or cooked and has a strong, slightly sour taste. Pressed tofu (often confusingly labelled as firm tofu) has much of the moisture extracted and is therefore much firmer in texture and excellent for stir-fries.

      Plum sauce is a sweet sauce made from plums, vinegar, sugar and a dash of chillies. Sold in jars or cans in the supermarket.

      Rice wine is a mild and lightly fragrant vinegar that is added to marinades and stir-fried dishes. Substitute sake or dry sherry.

      Szechuan pepper, also called Chinese pepper, is a component of five spice powder. Dry-roasting in a pan brings out their flavour and makes grinding easier. Sold in plastic bottles in supermarkets.

      Tamarind (osam) is a fruit used to add sourness to many dishes. To obtain tamarind juice, mash the pulp in warm water, then strain, discarding the solids. If using prepared tamarind pulp or concentrate, reduce the amounts called for in the recipes.