ROSE WATER. This diluted essence of rose petals, resulting steam distillation. It is widely used to flavor Indian sweets and rice dishes. Rose water can measure measuring spoon, but if you apply the essence or concentrate, be careful with dosage, measuring drop wise. Insisting rose petals during the day in the water, can be diluted with an analogue of rose water at home. Rosewater stimulates the activity of the heart, and for external use for the benefit of, as well fatigue from his eyes.
Fresh chilli peppers. These bright red or green peppers Capsicum annum and you can buy in stores are not suitable for culinary purposes. Instead of rose water, rose oil can be used.
Asian stores and supermarkets. The acuteness of the food gives mostly flat round white seeds are in pods. If you only need a scent, carefully cut and remove the seed pod of the tip of a small knife. If you take pepper in your hands, wash them thoroughly with soap and water, because it contained pepper essential oils irritate the skin. Store unwashed sweet peppers, wrapped in newspaper in the fridge.
Seeds black mustard (paradise). Indian cuisine would not be Indian cuisine, though it does not apply seed Brassica juncea. Black mustard seeds are small (less than the yellow varieties, cultivated in Europe), round, reddish-brown color. Sharp-tasting, nutty smell has. Give originality and visual appeal dish. Toasting Mustard seeds - one of the key points of cooking masala. To do this, heat a little ghee or vegetable oil to high temperatures (as long as it begins to smoke) and pour the seeds there. A few seconds later they start to crack and burst, becoming gray and black from spreading characteristic nutty scent. In Bengali cuisine mustard seeds are sometimes used in raw form in the form of pasta, mashed ginger, hot pepper and a little water.