Spices Used in Indian Cookery

 

Spices Used in Indian Cookery

 

India has been known as the land of spices. In fact, had it not been for the famous ‘spice route’, India would not have been the preferred trade destination for the Portuguese, British, Persians and other people from all over the world, and neither would it have been invaded by so countries as well. Indian cuisine without spices holds little meaning, and no Indian dish is complete without a smattering of spices. However, each region loves to use specific spices in its dishes, so much so that no state can manage to replicate what the other state has to offer to your taste buds. While -South Indian states are known for their excessive -use of tamarind, Northern states are known for their attachment to cumin seeds, similarly the eastern part is known for its preference to a mixture of 4 to 5 spices known as ‘panch poran’, and use of mustard seeds. The list of spices that will be seen in every masala box is mentioned below.

    

Turmeric or Haldi Powder: Native to tropical South Asia, when mixed with a little red chili powder, turmeric adds a distinct flavour and colour to the dishes. This powder is made from grinding turmeric root. Turmeric is well known as an antioxidant and cure for cough, cold and even cancer.

  Cumin Seeds or Jeera:  Native to Syria, cumin seeds are used in all kind of dishes worldwide, but Indians seem to have a special fondness for it. A majority of Indian dishes (barring some south Indian dishes) start with a tempering of cumin seeds in heated oil. Cumin seeds apart from adding flavour to the dishes, also helps in aiding digestion.

 

    Red Chili Powder or Lal Mirch Powder: A native of the America, chilies have become so much a part of Indian households, that they are no more associated with the Latin-American countries. Red chili powder holds its spiciness on the kind of red chili used.

  Mustard Seeds : Ranging from Reddish brown to black in appearance, this seeds are commonly used in Indian cooking, and even in the preparation of pickles, and other condiments, and sometimes even as curry. The paste made from it has a very pungent taste.

     Asafoetida or Hing: It is the dried gum resin of an east Indian plant. It should never be eaten raw, as it has a completely pungent taste and odour when raw. Only when it has been dried over a long period of time, does it become fit for use in dishes. Usually just a pinch is used for cooking mainly fish, vegetables and making Indian pickles.

 

   Tamarind : Tamarind is found in bean like structure used mainly to add a sour taste to many Indian curries.

     Dry Mango Powder or Aamchur: Aamchur powder is another very essential part of the Indian cooking since it adds a tangy flavor to the dish. It is made after slicing unripe mangoes, which have been left to dry in the sun for a long period of time, and then ground into powder. It is also used in chats around India.

  Coriander: Coriander is an annual herb that is used very widely in Indian kitchen. Different parts of the coriander are edible but the fresh leaves and dried seeds are commonly used in cooking. Chopped coriander leaves are a garnished for cooked dishes while the dry coriander seeds are used whole or as ground form. Coriander roots are used in various soups as it has intense flavour.

 

    Garlic and Ginger: A combined paste of ginger and garlic adds a zing to all kinds of Indian dishes. Garlic and ginger are known for their anti-oxidant properties and also used in various herbal preparations.

    Fenugreek Seeds or Methi Seeds : These small, flat, squarish, brownish-beige seeds are essential in curries, but because they have a slightly bitter flavor they must be used in the stated quantities. They are especially good in fish curries, where the whole seeds are gently filed at the start of cooking; they are also ground and added to curry powders; The green leaves are used in Indian cooking and, when spiced, the bitter taste is quite piquant and acceptable. The plant is easy to grow.

   Nutmeg or Jaiphal: It is usually used in its powdered form. Grated freshly, using the whole or half nutmeg with a very fine grater. Many times it is used in flavoring Indian sweets. But it may be used in savory dishes as it is used in the making of some Garam Masalas. It is recommended for insomnia, irritability and nervousness.

   Sesame Seeds or Til: Sesame seeds are used in many masalas or are used to flavor the recipe by giving a tadka” with the seeds. It is also used in some chutney.

    Fresh Mint Leaves or Pudina : Although there are many varieties, the common, round-leafed mint or peppermint leaf is the one most often used in cooking. It adds flavor to many curries, and mint chutney is a favorite accompaniment to kebabs and a great dipping sauce for snacks.

      Curry Leaves or Kaddipatta: Sold dried as well as fresh. They are important in curries. The tree is native to Asia, the leaves are small and very shiny, and though they keep their flavor well when dried they are found in such abundance in Asia that they are generally used fresh. The leaves are fried in oil, until crisp, at the start of preparing a curry.

     Fennel Seeds or Saunf : These light green oval shaped seeds have been known to posses digestive qualities. In India, they are roasted, sometimes lightly coated with sugar and eaten after meals as a mouth freshener and to stimulate digestion. They are also recommended for nursing mothers, as they have been known to increase the milk supply. Used successfully in many curries and ‘Indian pickles’. Today you will find sugar coated “green supari mixtures containing ‘saunf” in Indian Grocery stores.