Patak Spices

Turmeric, paprika and coriander seeds are three regular spices in Pataka cooking.

Patak manufactures sauces, pastes and relishes used in Indian cooking. In addition, Patak makes sealed meals. With different products and so many tastes, multiple spices come together to provide sweet and spicy additions, as well as lemon and ginger flavor. The difference in spices determines the difference in the dish and region of Indian. As an international company, Patak tries to keep its flavors authentic to its Indian heritage.

History

Founded in 1957 by L.G. Pathak, Patak's Indian spices created authentic flavors for relishes and chutneys. Eventually, the company manufactured a Tandoori paste after L.G. Pathak's son, Kirit, met his wife Meena, who just finished a degree in food technology and hotel management. With her love for food, his new wife helped create Patak's brand, which includes sauces, pastes and relishes, made with authentic Indian spices.

Curry Leaves

Many Indian dishes use curry in recipes. The taste is spicy with notes of citrus, such as lemon. The flavor is also quite bitter, depending on how the spice is used. Patak's spice guide lists curry leaves as a main ingredient for its pastes, such as Patak's Curry Paste Vindaloo.

Coriander

Coriander is another popular spice for Indian cuisine. Whether coriander seed, or dhania, or coriander leaves, hara dhania, the spice adds a lemon and ginger taste to the dish. Patak's Original Korma Curry Paste combines coriander with coconut for a sweet dish, while Patak's Mild Curry Paste uses cumin and coriander for spicier recipe. Seeds often have a wooden aroma that combines sweet and spicy flavors.

Turmeric

Patak calls turmeric the "soul" of Indian recipes. With a vibrant, yellow color, turmeric pops up in most recipes for masalas, lentils, curry powders and pastes. Turmeric has a ginger flavor and also adds color to any dish.

Other Spices For Patak Products

Among the other spices in Patak's spice guide, you also find carom, asafoetida, chillies, clove, cinnamon, cumin and black onion seed. For spicing up vegetables and lamb, especially in masalas, fennel seed also accompanies most Patak products. Paprika is another favorite, adding a red hue and sweet, smoky flavors to any Indian dish. Recipes also include traces of fenugreek, mustard seed, mace, saffron, star anise and black pepper.

Tags: Curry Paste, authentic Indian, flavor also, ginger flavor, Indian spices