Introduction:
India's spice cabinet is not just a pantry – it's a portal. Each jar contains centuries of trade, tradition and change. Indian spices add a significant role in your food to provide it unbelievable flavor.
Indian Spices History:
India is the global hub for spice trade for thousands of years. Ancient routes such as the Silk Road and sea spice routes carried Indian spices to Egypt, Rome and beyond. Spices were currency, medicine and legend - and they still are.Core Spice Ensemble:
List of the basic spices which is available in almost every kitchen in India:- Turmeric:
- Also known as Haldi.
- Earthy, golden and revered for its healing properties.
- Cumin:
- Also Known as jeera
- Nutty and hot, used in tempering and spice blends.
- Coriander:
- Also known as dhaniya
- Earthy flavor, It can used in the form of seed and powder.
- Mustard seeds:
- Also known as Sarson
- Peppery and spicy, Used for pickles and curries.
- Fenugreek:
- Also known as Methi
- Bitter and aromatic. Used in Curry and spice
- Hing:
- A sticky spice with very strong flavor
- Full of umami, amazing in lentils.
- Red Chili:
- Also known as Lal Mirch
- Adds heat and color, available whole or powdered.
Fragrant Royalty:
These spices brings depth and elegance to biryani, desserts and festive dishes:- Cardamom:
- Also known as Elaichi. Available in two colors- green and black
- Green for sweets, black for savory gravies.
- Clove:
- Also known as Laung
- Intense and hot, used in garam masala.
- Cinnamon:
- Also known as Dalchini
- Sweet and woody, found in curries and teas.
- Bay leaves:
- Also known as tej patta
- Used in rice dishes and soups.
- Mace and Nutmeg :
- Also called as Jaiphal and Javitri
- Rich, used in Mughlai cuisine.
Seeds based spices:
In Indian culture seed bases spices have a very important role.- Fennel:
- Also known as saunf
- It is sweet and cool in taste, often chewed after food.
- Carom:
- Also known as Ajwain
- Sharp in taste and have medicinal feature, used in parathas and snacks.
- Nigella:
- Also known as Kalonji
- Tastes like onion, used in pickles and breads.
- Poppy:
- Also known as Khus Khus
- Nutty and thick, used in gravies.
Sour and Exotic:
These spices are tangy in taste:- Tamarind:
- Also known as Imli
- Sour and sticky in taste, used in chutneys and sambar.
- Mango Powder:
- Also known as Amchur
- Used in tart and fruity, dry dishes.
- Kokum:
- Coastal sour agent with deep purple color.
Rare and Regional Gems:
These are lesser known but highly respected in certain cuisines:- Stone Flower:
- Also known as Dagad Phool
- Smoky and mysterious, used in Maharashtrian spices.
- Screwpine:
- Also known as Kewra
- Floral essence used in biryani and sweets.
- Garcinia:
- Also known as Kokum
- Used for sourness in Goan and Konkan dishes.
Spice Mix: Spices in a bowl
Indian comes with combinations of spices such as Panch Phoron (It is combination cumin, fennel, mustard, nigella and fenugreek spices), Sambhar Powder, Chaat Masala, Rasam Powder.Masala as ritual
In India, spices are not just used in food. Some of them can also be used in religious practices like Turmeric which is an Indian spice which is also used in weddings and religious functions.Indian spices are a language of love, lore and layered flavors.
