The most famous Indian spices



Indian cuisine is known all over the world, for its original tastes, unlike the others. The fact is that in India they like to use a mixture of herbs and other exotic flavors and spices. It is this dozen and describes the most common tastes found in Indian cuisine.

Having learned about them, it becomes possible to expand the taste palette and options for cooking delicacies. To create any Indian dishes, you need to get acquainted with the main spices, which, by the way, can be purchased not only in international markets.


Seasoning of turmeric.

Turmeric is an Indian spice of bright yellow color that is used both in the south and in the north of the country. The name of the seasoning comes from the name of the turmeric plant is long (or domestic), which is part of the ginger. Spice is prepared from cooked, dried, peeled and polished roots of this plant. In the Middle Ages, turmeric came to Europe under the name of Indian saffron. At that time, the seasoning was much more expensive than the spices of saffron today. Basically turmeric is used for dishes of Kashmiri cuisine. This spice gives both a shade of taste and a shade of color. In curry powder, turmeric is the main element. The root of turmeric, also called turmeric, gives color to many mixtures and seasonings, such as mustard sauce. Outside India, turmeric is often used as a dye, since it reacts well to the sun’s rays, allowing seasonings to remain marketable.

Sweet aroma of coriander.

This powder in India is known as “Dhaniya”. In the southern and northern local cuisine, both plant seeds and the powder are used. Many people heard about fresh green coriander, like coriander. The composition of the seasoning includes seeds, while they are sometimes burned, and sometimes not. The name of the seasoning came from the Greek word “korris” (bug). The fact is that in its immature state the plant produces an abominable smell. However, at the end of the drying, decylaldehyde, which is an unpleasant source, is eroded. The plant acquires a subtle sweet flavor. Coriander is one of the most important spices in every Indian family. It is used with legumes, soups, rasam, sambar and curry. Leaves of fresh coriander can be placed on top of the finished dish as a side dish. It is believed that this plant in the country came from the Mediterranean. Today, coriander is widespread not only in India. The oil of this plant is used in seasonings for sausages and other meat dishes. Doctors say that coriander improves digestion, has a cholagogue, increases appetite.

Cumin, as an additive to Indian curry.

There is a spice from dried white fruits of an annual herbaceous tropical plant grown in many parts of the world. Sami seeds are bitter, have an aromatic smell. The indigenous lands of these plants are northern Africa, Syria, the Mediterranean, Iran and India. In addition, caraway seeds are grown in Mexico, China, Malta and Sicily. In Indian cuisine, this seasoning is used as a flavor in curry, bread, cakes and cheese. But cumin is an indispensable attribute not only of Indian cuisine. Use it abundantly and in the kitchen of Central and South America. In most dishes, cumin is used in small amounts, seasoning can enhance the taste. Mankind is familiar with this spice for about four thousand years. Some cumin is usually added to all Indian curries and dalas. Seeds are often heated or fried, which improves their taste and aroma. Although cumin can also be used as a powder, seeds are best suited.

Fragrant mustard grains.

Mustard seeds are taken from an annual herbaceous plant. This plant is grown for the subsequent production of oil, spices, spices. The tiny seeds themselves are either black, or pale yellow, white or brown in color. Usually they are tasteless, but after frying open their rich flavor. Mustard as a spice is used in southern Indian cuisine, as part of the Tadka technique.With this technique, all the grains are processed into the oil to enhance their flavor. Yellow and white mustard have their homeland south of Europe, while brown seeds came to northern India from China. But black mustard came from the south of the Mediterranean, although it is grown all over the world. Powder from mustard is widely used for making mayonnaise, and leaves in dried and dehydrated form are added for taste in some dishes. Ground mustard is added for the flavor in the curry of Bengal fish. But the world famous is the seasoning of mustard with the addition of water, vinegar and other ingredients.

Prevailing taste of curry.

Curry leaves are removed from the same trees. Curry as a spice enters almost every Indian dish, adding there flavor and taste. For this spicy ingredient, dried or fresh leaves from trees grown in southern India can be used. In local recipes, curry is also used as a sauce, it is known to use both as marinade to tandoori and teak kabob. Curiously, the curry tree uses not only leaves, but also bark with roots. After all, it is a well-known stimulant and tonic. Studies have shown that curry existed before the birth of Christ. Since then, curry has spread all over the world. If in other countries it is usually determined by the manufacturer of dry powder, then in India itself the composition is not fixed and determined “to taste.”

Sour tamarind.

Spicy tamarind pasta is prepared from ripe evergreen fruit. It initially grew in East Africa and Madagascar, but has been cultivated for several millennia in the hot countries of Asia. The flesh of the tamarind takes an important place in many Indian culinary creations. Powder from the seeds of the plant is also widely used in dishes. This seasoning is widespread not only in India, but also in other semi-tropical regions with low rainfall. The taste of tamarind is sour, it is an indispensable companion of dishes in the south of the country. Seasoning is a part of the acute soup kuzambu, rice puliododarai. On a commercial basis, the paste is produced in concentrated form.

Cinnamon growing in India.

Cinnamon is derived from the bark of some evergreen trees, home to which is India. What is better known as “true cinnamon” or cinnamon “Sri Lanka” is the product of drying the stem tree bark Cinnamomum Verum. They grow in the form of shrubs, and after two years of life are ready for harvesting. After cutting the plants during the next year, young shoots are formed, with which the bark is cut off, and then dried – first in the sun, and then in the shade. A special oil is also extracted from the bark of the tree. Cinnamon sticks are used in Indian cooking for cooking pilau pula, dishes of Bryanis and some types of curry. It is also used in the form of powder in cooking, as well as in the form of dry sticks. Cinnamon is known for a long time, hitting in Egypt from China four thousand years ago.

Resin of asafoetida.

This spice, known by the name “devil’s manure”, became famous for its pungent smell. In ready-made form, asafoetida is an almond-shaped resin grain, which is exuded by rhizomes of some species of ferula that live under the earth. This perennial herbaceous plant from India originally originated in America. The tree is grown in Kashmir and some areas of Punjab in India, but the main supplies come from Afghanistan and Iran. In total, two species are distinguished, both of which have a bitter taste and unpleasant odor due to the sulfur compound. The resin is prepared from the juice of the plant, then it is dried in a grayish mass. This process is very complicated, because the resin needs to be broken with milk or other tools. Spice is mixed with starch, placing in special forms. Although the asafoetids have a terrible taste, few know that when frying it in oil, the taste becomes pleasant, and the food begins to bring pleasure.Thus, asafoetida is used as a seasoning and flavor enhancer in Indian cuisine. In southern India, using this spice, the Rasamam and Sambaras are given a unique flavor. Asafoetida is also added to aromatic curries, sauces and marinades.

Black cardamom, queen of spices.

Black cardamom is famous for its smoky, pungent aroma and is used in many Indian dishes. This is a dried ripe fruit from a cardamom seed capsule, often referred to as the “Queen of Spices” because of its pleasant aroma and taste. The herbaceous perennial plant is mainly concentrated in the evergreen forests of Western Ghats, which is in southern India. In other countries, cardamom is not so much. Black cardamom differs from its green kin. It is used in the manufacture of curry, biryani and the famous Indian dish of garam-masala, or “hot spices”. It includes not only black cardamom, but also bay leaf, black pepper, cumin, cinnamon, cloves and nutmeg. Cardamom is released from the pods immediately before adding to the dish. But cardamom oil is a valuable ingredient in many of India’s food products, including beverages (syrups, liqueurs), as well as in perfumes and Ayurvedic products. This traditional system of Indian medicine has become widespread in Southeast Asia.

Ground red pepper, king of spices.

Red ground pepper, or capsicum, adds a spicy flavor to many dishes of Indian cuisine. Paprika is known as the “king of all spices”. To produce chili, dried ripe fruits of the genus Capsicum are dried in the sun, and then grind them. It is believed that the spice comes from South America and spread through the contact of local Indians with the Portuguese in the XV century. Today, red pepper is an integral part of the famous Indian curry sauce. Unlike its Bulgarian counterpart, red pepper has a strong spicy aroma and taste from spicy to spicy. Also this spice is used in combination with other spices – garlic, coriander, basil. Few people know that on the basis of red peppers make personal care products – in the toothpaste he can cure the gums.



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