Bishop’s weed, related to the cumin and caraway family, produces a seed used in cooking. The flavor is quite different from its relatives, with a bitter edge resembling dried thyme. It is considered to aid digestion and is usually added to lentils, beans and peas.
No Bishop’s weed? You can use dried thyme leaves, or combine 1 teaspoon dried oregano leaves, 1 teaspoon celery seed and 1/4 teaspoon coarsely ground black pepper and use the same amount of this mixture as the Bishop’s weed called for in the recipe.
Instead of making Garam Masaala, you can purchase it already blended in East Indian markets or many supermarkets.
Soak bamboo skewers in water at least 30 minutes before using to prevent burning.