Spices in an Indian kitchen may very well be referred to as the heart of Indian cuisine. Each spice has its own distinct taste and flavour. However, when combined in the preparation of a dish they come together to create a unique flavour.
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| Indian-Spices |
We take a look at the use of spices in Indian food.
Most Popular spices
Turmeric is usually used in powder form and adds a strong yellow colour to the food. Although it is a natural antiseptic and antibacterial agent, it is still recommended to use sparingly, as even a little of it goes a long way!
Cumin Seeds are used in both forms; whole as well as powder. It has a distinct aroma and is used quite extensively.
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| Indian-Masala-Daani aka Masaal Dani |
Black pepper is the fruit of the black pepper plant and is used whole as well as split. Rich in a number of vitamins, it is also a powerful anti-inflammatory agent. Pepper is indigenous to India.
Mustard and Coriander Seeds are both used to garnish dishes and are extremely popular in an Indian kitchen.
Red Chilli is a very important spice and is mainly used in the dry form. When grounded into a fine powder and sautéed in oil, it adds a fiery element to a dish. The degree of hotness depends on which part of India the spice originates. The Kashmiri red chilli is the most popular one that used in Indian cuisine followed by the Andhra red chillies.
Cardamom is a sweet spice having a very distinct aroma and is used in many North Indian as well as South Indian desserts.
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| Spices-on-wholesale-Market |
Saffron is one of the most expensive spices. It is produced in very few regions of the world, Kashmir in India being one of them. Not only is saffron aromatic and delicious but it also adds a beautiful rich colour to the food.
Nutmeg and Mace are mainly used in desserts. Keeping in mind how strong and potent they are, it is strongly recommended to use them both sparingly!
Cloves are dried up flower buds and are a strong and heady spice. It is mainly used in North Indian dishes such as biryani and curry. They are barely used in South Indian delicacies.
Cinnamon is actually the dried bark of a tree. It is added to oil as its getting heated, in this manner the oil gets flavoured and the food gets cooked in this fragrant oil.
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| Fresh-picked-Pepper |
