* Add a tiny piece of crushed ginger to tea, while boiling, for the extra zing especially during the winter.

* Warm garlic flakes a little either in a microwave or on griddle before peeling, to make the skin come off easily.



* Sprinkle salt in tamarind before storing, to keep away the worms. Dry well in sun till a little stiff, cool indoors for few hours and then add salt. 1 fistful to a kilogram of tamarind. Store in airtight plastic or glass container.

* Roast cumin seeds on a warm griddle before dry grinding. They will give a better flavour and grind faster.

* To keep salt from becoming lumpy in moist climate, add a dash of rice flour to it. Add a few rice grains in the salt shaker.

* Microwave fresh mint till dry and crisp. Crush coarsely, mix some salt and chilli powder and chaat masala. Sprinkle over freshly fried papads for that extra tang.

* Quickest way to extract pure ginger juice, is to either pound or grate fresh ginger, sprinkle a wee bit of water, and put in a clean muslin cloth. Press out juice with thumb and fingers till only fibre remains.

* If dried herbs are used in a recipe, crush them first to release their fragrance.

* Adding a little dry rice to sugar while grinding it, will keep it from becoming lumpy.