Spices and seasonings are the versatile elements of Indian cuisine that make it exquisite and delicious. Indian spices have over 40 varieties and multiple uses. They can enhance all dishes into well-seasoned and mouth-watering meals. Indian cuisine is a pure representation of how the spices are blended together to make the best. Chefs around the world find the use of these traditional spices in Indian food very exciting.
Exploring traditional Indian spices to mix and cook mouth-watering dishes is an ethereal act. The spices were initially grounded with traditional pestles. Every Indian spice has its own distinct flavour, and multiple spices can be combined to create a unique blend of appetizing aromas. When spices are added in varying amounts, they can completely alter the flavour of the dish.
We will look at some of the most prevalent Indian spices and seasonings in this blog, which are utilised to give Indian foods their distinct and delightful flavours. After reading this article, you will have a better understanding of these spices and how they can improve the quality of your dishes significantly.
Cumin Seeds (Jeera)
Cumin seeds are widely grown in India, China and North America. These locations deliver a better product because of their hot climate. Cumin or also referred to as Jeera is used in whole and powdered form. This spice brings an earthy, smokey and sharp flavour with an extensive aroma.
Cumin seeds are used to prepare dishes like Fish Curry, Rajma and Tandoori dishes. A pinch of Cumin is also added to yoghurts and curds to give a nutrient and flavour boost. It is a highly advised spice for nursing women and people with iron deficiency as it has great iron content.
Caraway Seeds (Shahi Jeera)
Caraway seeds are grown in Asia, Africa and Europe. These seeds may look similar to cumin seeds but have a distinguished taste. Caraway seeds have a sweet aroma while a sharp, nutty and bitter flavour. These seeds are generally roasted before adding them to the cuisine to bring out an earthy taste. These seeds are used in meat and laal maas dishes. Caraway seeds are also added to biryanis, pasta, cookies and vegetables. Caraway seeds are consumed after lunch as it helps in digestion and can settle an uneasy stomach.
Cloves (Laung)
These aromatic spices are harvested from the clove trees. They are dried before using to intensify the savour of the spice. They are generally used in whole forms and just 5-6 cloves flavour the dish immensely. Other than stimulating digestion, sucking and chewing of cloves acts as an oral anaesthetic and prevents any ache caused in your teeth.
Cloves have a hot flavour. They are warm, pungent and have a powerful smell. They can be blended with cinnamon and black pepper for a perfect taste. Cloves are added to recipes like Biryani, Meat and Laal Maas dishes.
Black pepper (Kali Mirch)
Black pepper, also known as Kali Mirch, is widely grown in Southern India. These spices give heat to Indian cuisine and have a strong flavour and aroma. Grinding black pepper right before using it for cooking brings out an intense flavour than buying grounded ones.
Black pepper mixed with turmeric prevents cancer, and it is good for digestion. Black pepper also holds the quality of your skin and hair.
Black pepper is used in masalas like Garam Masala and Kitchen King Masala. It is also used in dishes in
Cinnamon (Dalchini)
Cinnamon or ‘Tej Patta’ are harvested from much older trees and come from the bark of Asian trees. These sticks have a powerful, aromatic scent and a genuine flavour. Typically, cinnamon and cassia bark are cooked whole at the start of the cooking process. Cinnamon sticks are frequently used in Indian cooking as a complete spice. Cinnamon imparts a spice, somewhat sweet flavour to a variety of dishes.
It is also an important component in Garam Masala. It’s commonly used in savoury dishes like Pav Bhaji, Biryani, Chole Masala, Meat masala and Curries, but it’s also found in baked foods like cakes. It strengthens the blood cells and helps in reducing cholesterol.
Nutmeg (Jaiphal)
Nutmeg is highly cultivated in West Indies from large evergreen trees. It is also referred to as ‘Jaiphal’ in India, It has been lauded as having magical powers. Nutmeg is encased in a yellow, edible fruit, the size of a peach. Whole nutmegs are avoided while cooking as they may not be hygienic. They have a nutty, warm and slightly sweet essence. It compliments vegetables like cabbage, broccoli, spinach, beans and eggplant.
They are usually used while making Rajma, Laal Maas and Chole Masalas. They are paired with green cardamom and saffron to give a perfectly blended flavour to the dish. They are highly recommended to treat vomiting and nausea.
Star Anise (Chakra Phool)
Star anise or Chakra Phool, as the name suggests, is a star structured spice. It has a strong flavour like fennel but is less floral. Star anise has a sweet zing to its aroma and is used in savoury dishes for the touch of sweetness. It is used in limited quantities because of its intense flavour.
This spice is used in making Garam Masala, which is used widely in Indian cuisine. It pairs well with tomatoes and is used in cooking vegetable gravies like Shahi Paneer and Veg Kolhapuri.
Star Anise is recommended to treat asthma, bronchitis and dry cough because of its antibacterial properties. It also relieves backaches, providing better sleep.
Mace (Javitri)
Mace or also known as Javitri has a very versatile flavour and is used in sweet as well as savoury dishes. It is a leaf-like spice that wraps nutmeg although has a stronger aroma and flavour than nutmeg. Mace is fried as a whole and only 2-3 dry leaves can develop a fierce flavour to your food. Mace is added in dishes like Biryani, Rajma, Shahi Paneer and meat dishes.
Mace helps in digestion and stimulates your appetite. It energizes the body and reduces fatigue and uneasiness.
Green Cardamom (Elaichi)
Cardamom or Elaichi is a South-East Asian spice and is distributed to multiple countries from India. In South India, both varieties of cardamom, green and black, are commonly used in both sweet and savoury cuisines.
Cardamom seeds get a distinct smoky and peppery flavour after they are dried. It can handle heavier, spicy meals better than the green or white pods, and is recommended for these. These seeds enhance the flavour in dishes like Pulao, Veg Kolhapuri, Meat and Fish dishes. This spice helps in digestion and stimulation and is also recommended for health, liver and oral hygiene.
Cobra Saffron (Nagkesar)
Cobra Saffron or referred to as Nagkesar is a native spice of Southern Asia. This spice has a woody flavour with subtle citrus and bitter taste. This is used delicately in Indian cuisines. It is used in preparing mixes like Garam Masalas and Kitchen King Masalas. Cobra Saffron has multiple health benefits and is widely used in ayurvedic medicines.
Nagkesar has the ability to stop continuous bleeding. It has also proven to be effective to prevent fever, cold and asthmas. It is very helpful for controlling digestion
Turmeric (Akha Haldi)
Turmeric is one of the most popular and ancient spices from Southeast Asia. It is commonly known as ‘Haldi’. This is one of the low-cost spices and is used widely in India. Turmeric is usually used in ground form. It has a spicy, peppery, bitter flavour and a beautiful yellow hue that will brighten up any dish and give a golden glow. It has a warm taste but has a pleasant aroma that is comparable to ginger and orange.
A pinch of sufficient turmeric can enhance the flavour of your dish. Turmeric boosts your blood and neuron cells. It may also help in preventing cancer and cardiac attacks. It is also added in recipes like Pav Bhaji, Chole Bhature, Biryani and so on. Turmeric has been traditionally used for its extraordinary health benefits.
Indian Spices are very distinguished and have a variety of flavours. They add the much-needed gusto and aroma to your dishes. Different quantities and mixes of spices create exquisite flavours. Living Beyond brings the assorted, hand-picked and refined spices from their origins to keep the versatility of the flavours intact. The best quality spices from their specific origins bring out the magnificent nature to give your meal a delicious taste. These pure spices help in maintaining the nutritional values and thus provide multiple health benefits. We believe in satisfying your taste needs with spices and health needs with authenticity and purity.
