Ingredients

Shallots vs onions: how they differ, what Indian small onions (sambar onions) are, the Polish names to look for and how to cook, peel and store shallots. Read more: Shallots vs onions: Indian small onions, Polish names and how to cook them

Corn starch in Poland is skrobia kukurydziana. Learn the Polish names on packs, why mąka kukurydziana is different, what to use instead and where to buy it. Read more: Corn starch in Poland: what it is called on Polish packs and where to find it

Nido is a Nestlé milk powder known across Africa, Latin America and Asia. How to mix it, what to use it for, how to store it and where to find it in Poland. Read more: Nido milk powder: what it is, how to mix it and where to find it in Poland

Taro root (arbi, colocasia) is a starchy tuber that must always be cooked. How to peel and cook taro, Indian arbi recipes and the Polish names for it. Read more: Taro root (arbi, colocasia): what it is and how to cook it safely

Okra, also called bhindi or ladies finger, in Poland: its Polish names, how to choose it, how to cook it without slime, bhindi masala and where to buy okra. Read more: Okra (bhindi, ladies finger): how to cook it and where to buy it in Poland

Cassava (yuca, maniok in Polish) is a starchy root that is poisonous raw. How to peel, boil and cook cassava safely, what gari is and the Polish names. Read more: Cassava (yuca, maniok): what it is and how to cook it safely

Plantain vs banana: how a cooking plantain differs from a dessert banana, the ripeness stages, how to peel it and how to make tostones, dodo and kelewele. Read more: Plantain vs banana: the difference and how to cook plantain

Coriander (dhania, kolendra in Polish) gives fresh leaves, seeds and coriander powder. How they differ, how to use them and how to keep the leaves fresh. Read more: Coriander: fresh leaves, seeds and coriander powder in the kitchen

Fenugreek in Polish is kozieradka. The Polish names for methi seeds and kasuri methi, how to cook with each one and where to find them in Poland. Read more: Fenugreek in Poland: kozieradka, methi seeds and kasuri methi

Guava (amrud, guawa in Polish) is a tropical fruit with a strong scent and sweet-sour flesh. What it tastes like, how to eat it, choose it and store it. Read more: Guava fruit (amrud, amarud): what it tastes like and how to eat it

Cumin is jeera in Hindi and kmin rzymski in Polish, not kminek. How to use cumin seeds and ground cumin, how to make jeera rice, and what jeerakasala rice is. Read more: Cumin (jeera): seeds, ground cumin and what it is called in Poland

Turmeric powder is kurkuma mielona in Polish and haldi in Hindi. How to find it in a Polish shop, fresh or ground, how much to use and how to remove stains. Read more: Turmeric (haldi) in Poland: what it is called and how to use it

Tamarind sauce (imli chutney) is sweet and sour, for samosa and chaat; tamarind paste is sour, for curry and sambar. The difference, uses and Polish names. Read more: Tamarind sauce and tamarind paste: what they are and how to use them

Asafoetida (hing, asafetyda in Polish) is a strong-smelling resin that tastes like onion and garlic once fried. How much to use, how to cook and store it. Read more: Asafoetida (hing): what it is and how much to use

Rice flour is mąka ryżowa in Polish. What to look for on Polish packs, how it differs from glutinous rice flour and rice flakes, and how to use it. Read more: Rice flour in Poland: what it is called and where to find it

Jaggery (gur, goor) is unrefined cane sugar with a caramel taste. How to grate or melt a block, what to cook with it, how to store it and what to use instead. Read more: Jaggery (gur): unrefined cane sugar and how to use it

Fresh ginger, adrak in Hindi and imbir świeży in Polish: how to pick a good root, keep it fresh for weeks, and make ginger-garlic paste at home. Read more: Fresh ginger (adrak): how to choose, store and use it in Indian cooking

Ragi (finger millet), jowar (juwar, sorghum) and bajra (pearl millet) flours: how they differ, their Polish names, and how to make a soft millet roti. Read more: Ragi, jowar and other millet flours: what they are and how to cook with them

The drumstick vegetable is the long green pod of the moringa tree, laska moringi in Polish. How to choose, cut, cook and eat it, with a simple drumstick sambar. Read more: Drumstick vegetable: what it is, its Polish name and how to cook it

Bhatmas is the Nepali word for soybeans; khairo bhatmas are brown soybeans, soja brązowa in Polish. How to roast them and make bhatmas sadheko at home. Read more: Bhatmas in English: brown soybeans, and how to roast them the Nepali way

Fresh coconut, coconut milk and coconut water are three different things. How to choose a coconut, open it at home and cook with coconut milk. Read more: Coconut milk, coconut water and fresh coconut: how to choose a coconut and open it

Medjool dates are a large, soft date variety with a caramel taste. How they differ from ordinary dried dates, how to store them and what to make with them. Read more: Medjool dates: what they are and how they differ from ordinary dates

Yam is a starchy tuber from Africa and Asia that must always be cooked. How it differs from sweet potato, how to peel and cook it, and its Polish name. Read more: Yam: what it is, how it differs from sweet potato and how to cook it

Butter beans in Polish are "fasola maślana" or "fasola półksiężycowata". How to find them in a Polish shop, how to soak and cook them, and what to make. Read more: Butter beans in Poland: what they are called and how to cook them

Green cardamom (elaichi) and black cardamom (badi elaichi) are two different spices. How they differ, how to use them and how to make cardamom tea. Read more: Green and black cardamom (elaichi): differences and uses

Gram flour, or besan, is chickpea flour. How to use it in Indian cooking, a simple onion bhaji recipe, and what it is called in Polish shops. Read more: Gram flour (besan): what it is, how to use it and what it is called in Poland

Mustard oil (sarson ka tel) and mustard seeds (rai) in Indian cooking: how to use them, how to read the oil label, and their Polish names in shops. Read more: Mustard oil and mustard seeds in Indian cooking

Cashews (kaju, orzechy nerkowca in Polish) come in grades W180, W240, W320 and as splits. What the codes mean and how to use cashews in Indian cooking. Read more: Cashew nuts: grades W180 to W320, Polish names and how to cook with them

Ripe papaya is a sweet fruit to eat raw; green papaya is a vegetable for salads and curries. How to choose, peel and prepare both, and the Polish names. Read more: Green and ripe papaya: how to eat it, cook with it and find it in Poland

Green, golden and dark raisins differ in grape variety and drying. How each tastes, how to use them in Indian cooking and what they are called in Polish. Read more: Green, golden and black raisins: the difference and how to use them

Kalonji or nigella seeds, czarnuszka in Polish, are small black seeds with a slightly bitter, oniony taste. How to use them in Indian cooking and where to buy. Read more: Kalonji (nigella seeds): how to use them, and what they are called in Poland

Curry leaves (kadi patta, liście curry in Polish) are the fragrant leaves of the curry tree, key to South Indian cooking. How to use, store and buy them. Read more: Fresh curry leaves: how to use them, store them and find them in Poland

Semolina, suji and rava are wheat semolina, fine or coarse. What the names mean, what semolina is called in Polish, which to choose, and how to cook upma. Read more: Semolina, suji and rava: types, Polish names and an upma recipe

Ghee and clarified butter (masło klarowane in Polish) are pure butterfat without water or milk solids. How they differ, how to use them and how to make ghee. Read more: Ghee and clarified butter: the difference, the Polish name and how to use them

Makhana (phool makhana, fox nuts) are light, crunchy puffed seeds of a water plant, sold as lotus seeds. What they are, how to roast them and how to serve them. Read more: Makhana (fox nuts): roasted "lotus seeds" as a snack

Fennel seeds (saunf) are nasiona kopru włoskiego in Polish. How to find them in a Polish shop, how not to confuse them with dill or anise, and how to cook. Read more: Fennel seeds (saunf) in Poland: what they are called and how to find them

Corn grits are coarsely ground dried maize, grys kukurydziany in Polish. How they differ from polenta and corn flour, how to cook them and what to make. Read more: Corn grits: what they are called in Poland and how to cook them

Masoor, toor and urad dal explained for cooks in Poland: what the names on the pack mean, the Polish names, cooking times and a simple dal tadka. Read more: Types of dal: masoor, toor and urad, and how to cook them

Moong dal is hulled, split mung beans. Whole, split and yellow moong explained, with Polish names (fasola mung), cooking times, khichdi and sprouts. Read more: Moong dal and mung beans: whole, split and yellow

Achar is Indian pickle: fruit or vegetables in oil with salt and spices. Mango, lime, mixed and naga pickle, how to eat them and where to buy them in Poland. Read more: Indian pickle (achar): the main types and how to serve them

Amla, the Indian gooseberry, is a sour, astringent fruit, called agrest indyjski in Polish. How it tastes, how to eat it, amla preserves and where to buy it. Read more: Amla (Indian gooseberry): what it is and how to eat it

Chayote, called chow chow in South India and kolczoch jadalny in Polish, is a mild gourd. How to peel and cook it, kootu and poriyal ideas, and storage. Read more: Chayote (chow chow): what it is and how to cook it

Star anise (chakra phool; in Polish anyż gwiazdkowaty or badian) is a star-shaped spice that tastes of liquorice. How to use it, safety and where to buy it. Read more: Star anise: how to use it, and what it is called in Polish

Green chillies, mild Kashmiri chilli, small bird's eye chillies and crispy chilli oil: how to use each one and what they are called in a Polish shop. Read more: Kashmiri chilli, bird's eye and green chillies: which one to use and how to find them in Poland

Sabja, tukmaria or falooda seeds are basil seeds that turn jelly-like in water. How to soak them, what to add them to, and the Polish name for them. Read more: Sabja (basil seeds): what they are and how to soak them

Ajwain or carom seeds are called kminek koptyjski in Polish. How to use ajwain in Indian cooking, a simple paratha recipe and what to use instead. Read more: Ajwain (carom seeds): the Polish name and how to use it

Mace, javitri in Hindi, is called kwiat muszkatołowy in Polish. How to find it in a Polish shop, how it differs from nutmeg and how to use it in biryani. Read more: Mace (javitri) in Poland: what it is called and how to use it

Soya chunks are dried pieces of defatted soy flour, called kawałki sojowe in Polish. How to soak and squeeze them, jumbo vs mini, and a soya chunks curry. Read more: Soya chunks: types, how to cook them and a simple curry

Black-eyed beans (lobia, chawli) are called fasola czarne oczko in Polish. How to soak and cook them, a lobia masala recipe and where to buy them in Poland. Read more: Black-eyed beans (lobia): how to cook them, plus lobia masala

Sago or sabudana are tapioca pearls made from cassava starch. How to soak them, a sabudana khichdi recipe, the sago vs tapioca question and the Polish names. Read more: Sago (sabudana) and tapioca: what they are and how to cook them

Custard powder in Poland: how it compares with Polish budyń, how to make custard from powder, a fruit custard recipe and where to buy Bird's custard. Read more: Custard powder in Poland: how to make custard and fruit custard