Silam

Silam or bhangjeera is one of the lesser-known Himalayan ingredients; the plant belonging to the mint family. These have a high oil content and are generously used across the mountainous areas of India. The nutty flavour pairs well in spicy chutneys and aromatic salts. Silam leaves also find immense culinary usage across the globe.

flavour toasted, earthy

aroma nutty, woody

appearance seeds are small and round in shape in varying colours of grey-white to brown-black

Storages:

Store the seeds in air-tight jars and away from direct heat and moisture

What you can cook with it

Silam/bhangjeera/thoiding, call it by any name, is a superstar condiment spice. You can put its nutty-toasted flavour to good use in wholesome dips, chutneys, dry rubs, dry chutneys or simply in some salt. Just toast and grind them coarse before using.