Exploring Aromatic Spices of India
There are over 40 Indian spices. Many are obscure and used
only in certain areas, such as stone flowers and garcinia. We have compiled
this list of some best spices in
India that are used in almost all Indian foods, which includes several
centuries-old culinary traditions from the vast subcontinent. Combining
traditional spices to produce beautiful cuisine is an almost spiritual act.
Getting to know these spices is a great first step in your
knowledge.
1. Turmeric (Haldi)
Turmeric or Indian food Haldi needs turmeric. Turmeric, a
ground spice, has a supporting earthy flavor. Of all the spices used in Indian
cuisine, this one has a number of health benefits and a striking yellow color.
Usually, only a teaspoon is used to flavor and color a dish for a family of
four.
When used for health purposes, be sure to include at least a
pinch of black pepper in your recipes. Turmeric is an excellent
anti-inflammatory, but without black pepper, its effects are diminished.
2. Cumin (Jira)
Typically, cumin seeds are used whole and fried in oil at
the start of a dish (a process called taarka). On a higher heat, the cumin
seeds will turn brown quickly, in about 15 seconds. Make sure you don't burn
them and when they start to pop you know they're ready.
Ground cumin powder is also an essential spice in India and
is one of the key ingredients in the garam masala spice blend.
3. Green Cardamom
(Choti Ilayachi)
Cardamom You cannot confuse the flavor of green cardamom. It
tastes very similar to eucalyptus (and therefore to many cough pills) due to a
compound called cineole. It is excellent fried in hot oil at the start of
cooking an Indian dish. Usually between two and six whole pods of cardamom are
what you'll find in an Indian recipe.
4. Coriander
Coriander is the seed of cilantro and is one of the most
essential/used spice in India.
This seed has a citrus aroma mixed with leafy and woody
notes and is used in many dishes, including Madras and Vindaloo. The best way
to use coriander seeds is to powder them right before adding them to a sauce.
5. Garam Masala
Garam masala India's most famous condiment is Garam masala.
It is actually a combination of dried spices including pepper, cinnamon,
nutmeg, cardamom, cumin, cilantro, tej patta, pepper and a few others.
It is used in many dishes, including Chana Masala. Add a
teaspoon or two while the onions are frying or while the sauce is
simmering.
It is unlike any other spice because the list of ingredients
used to prepare it varies enormously from one region to another, and therefore
also the taste. Some have mustard, some have a lot of fennel, some have a
little bit, but no matter what food you eat in India, this spice rather than
this spice blend is likely to be an ingredient.
6. Black Cardamom
(Kali Ilayachi)
Black cardamom seeds have the same eucalyptus scent as green
seeds and are one of the best spices in
India. The main difference is that before being used in food, they are dried in
a fire. are blackened and have a smoky flavor. There is no substitute for the
unique scent of black cardamom.
Recipes for about 4 people usually only use one or two whole
black cardamom pods. In Indian cuisine, you will often find them at Biriyani.
7. Ginger (Adarek)
Ginger Of all the Indian spices, ginger is an absolutely
essential ingredient for most curries and is half the recipe for ginger garlic
paste, which is used in most of India's foods. Most Indian dishes call for
ginger/garlic paste. If you don't have one, you can cut a 12-inch length of
raw, grated, or chopped ginger and cook it with garlic after cleaning the
onions.
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