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It was interesting to see how some of the cheftestants were totally unclear on certain Indian ingredients, such as jaggery or asafoetida.

It even derives its name from that scent - asafoetida in Latin means "fetid gum".

When the oil is hot, add the fennel seeds and asafoetida and lightly toast, shaking the pan occasionally, until fragrant, 1 to 2 minutes.

Barely a pinch of asafoetida will flavour any dal or curry, but even a milligram more can add a bitterness that ruins everything.

On the list were papaya, neem, asafoetida, figs, ginger, smartweed, wild yam, pennyroyal, black cohosh and angelica.