9 Indian Spices that rule Indian Cuisine

9 Indian Spices that rule Indian Cuisine

Do you know what is the secret of finger-licking Indian recipes? And what are the things that make every Indian dish so luring and equally succulent? It is none other than the Indian spices.

Spices are the powerful ingredients that help you expand your cooking repertoire. Just a little more and just a little less of them can significantly create a difference in taste of delicacies.

India, already rich in culture, flora, fauna and cuisine, is equally rich in spices. The varieties are exclusive and the flavors aromatic.

Therefore, putting forward the amazing arrays of Indian Spices that are dominant in the Indian cuisine:

1. Turmeric ( Haldi )

A very common and very significant part of Indian cuisine is turmeric. It adds a beautiful color, aroma and hence tastes to a dish. Moreover, not as a surprise, Indian spices have plethora of health benefits and so turmeric.
Turmeric has anti-inflammatory properties, good for diabetics, protects against heart diseases, etc.

2. Garam Masala

The most popular seasoning in Indian dishes is Garam Masala. It is not a single spice but a combination of many. It is made from dried spices like pepper, cinnamon, nutmeg, cardamom, cumin, coriander, tej patta, etc. all in all, it is again healthy to eat and tasty to add to your meals.

3. Coriander

Coriander is a very significant spice in India. It is procured from cilantro. It is very aromatic and one can smell it from distance. Coriander is grounded into a powder and added to chutneys, and other meals.

Coriander is moreover good for heart health, brain health, controls blood sugar levels, promote digestion, etc.

4. Mango Powder ( Aamchoor )

To add a little sourness to your meal, amchoor is the best spice. Amchoor is usually added in chutneys, street foods, chaats, and alike foods.it is usually made from dried mangoes which aren’t ripe. That is why they are so sour and yet very mouth-watering.

5. Fennel ( Saunf )

Fennel is a key flavoring ingredient of madras and other curries. It is also used as a whole spice in tarka, a key process to cook Indian dishes. Also, fennel is used as an after-meal also in a candied form.

6. Carom ( Ajwain )

Carom is a very strong spice that is used in small amounts. Each tiny carom fruit has a strong amount of thymol in it. It is fried along with cumin seeds, mustard seeds, and other assertive flavors to balance its strong flavor.
The best thing about carom/ajwain is its health benefits. It helps control cholesterol levels, lowers down blood pressure, prevents coughing, relieves indigestion, and combats peptic ulcers.

7. Mustard Seed ( Rai )

These very tiny seeds have their own wonders. Mustard seeds are responsible for imparting a nutty, sharp note to many curries. They are often cooked in oil before beginning with the recipe of a meal.
Mustard seeds help in hair strengthening, hair growth, migraine, is a dietary fiber, and improving blood pressure.

8. Black Pepper ( Kali Mirch )

Black Pepper can be smelled from distances because of its sharp flavor and smell. They are very spicy and can’t be consumed raw easily but their taste can be enjoyed in every meal.

9. Green Cardamom

Cardamom is a green-colored spice that can be commonly found in Indian kitchens. They taste a lot like eucalyptus and have a very subtle taste. They are very much relished in tea as it adds a good flavor to it.

Refer to https://blog.dilocious.com/india-best/6-must-have-herbs-and-spices/  explore India’s best spices from the best sellers.

Leave a Reply