India is home to some of the world’s most delicious cuisines, and it’s not just because we’ve got the world’s largest population. The spice magic that goes into Indian cuisine has been carefully crafted over the centuries by chefs who have spent their lives learning about spices and experimenting with them. This article will give you a quick introduction to some of the key spices used in Indian cooking. We’ll also tell you some interesting facts about them while guiding you with how to use them to bring out your own unique flavours to every meal!
Garam Masala
Many meals call for the spice mixture known as garam masala. In fact, it is essential to the preparation of the most famous & traditional Indian meals like biryani. It can be used to flavour rice, curries, and pretty much anything else to which you wan flavour. The most popular way to make garam masala is by roasting the ingredients together until they become aromatic. Garam masala (The mother of all masalas) includes a unique blend of fragrant spices such as cumin seeds, cloves, and cardamom pods, as well as cinnamon, nutmeg, and more.
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Cloves
Cloves are the aromatic flower buds of the evergreen Syzygium aromaticum tree, which is indigenous to the Indonesian Maluku Islands.
This strong aromatic spice adds plenty of warmth to any dish with its gently sweet flavour. The flavours of cinnamon, nutmeg, and allspice blend perfectly with the rich, slightly sweet flavour of cloves. They also have a very slightly bitter and astringent flavour that balances the sweetness. And, they are often only used in small amounts in food because of their notably powerful flavour and aroma.
Due to their distinct flavour and high concentration of compounds with antiseptic and analgesic properties, cloves have been used in cooking and as a medicinal spice for thousands of years. They are frequently used to flavour teas, mulled wines, syrups, marinades, and baking. Additionally, due to its capacity to relieve pain and improve breath, clove oil is often used in dental care products.
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The natural habitat of Star Anise is in Southeastern China, and its cultivation for commercial purposes is mainly concentrated in China and Vietnam, while in India, it is produced on a small scale in Arunachal Pradesh.
It is highly valued for its strong, sweet and liquorice-like flavour and aroma, which makes it a common ingredient in a variety of culinary dishes, particularly in Asian cuisine. In addition to its culinary uses, star anise has been used for medicinal purposes for centuries in traditional Chinese medicine. It is believed to have antimicrobial and anti-inflammatory properties and is used as a remedy for digestive issues and respiratory problems, and to boost overall health.
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Cinnamon sticks are made from the inner bark of cinnamon trees, most commonly the species Cinnamomum cassia, native to Southeast Asia. They are dried and rolled into the characteristic stick shape. Cinnamon has a warm, sweet and slightly bitter taste, and is widely used as a spice in both sweet and savoury dishes, as well as in teas, and other beverages.
This spice is often used in cooking for their aroma and flavour, particularly in baked goods, curries, stews, and spice blends. They can be ground into a powder for use as a spice or added whole to a dish for flavour and fragrance. Cinnamon is also known for its medicinal properties and has been used for centuries as a natural remedy for various health issues, such as digestion problems, inflammation, and blood sugar control.
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Tej patta, also known as Indian bay leaves, originates from the evergreen Indian cassia tree (Cinnamomum tamala), which is native to the region south of the Himalayas.
In Indian cuisine, bay leaves are used to flavour a wide variety of dishes, including curries, biryanis, and dals.
Apart from their culinary uses, tej patta also have a range of medicinal benefits. They contain essential oils that have anti-inflammatory and antioxidant properties, and are rich in vitamins and minerals, including vitamin C, vitamin A, iron, and calcium.
In traditional Indian medicine, tej patta are used to treat a variety of ailments, including respiratory problems, digestive issues, and skin conditions. They are also believed to have a calming effect on the mind and body, and are used in aromatherapy to promote relaxation and reduce stress.
Tej patta are widely available in India and can be found in most grocery stores and spice markets. They are typically sold dried, either whole or ground, and have a slightly sweet and floral aroma.
When using tej patta in cooking, it is important to remember that they are quite strong and can easily overpower other flavours. It is best to use them sparingly and remove them from the dish before serving, as they can be tough and difficult to chew.
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Throughout the world, black pepper is a commonly used spice in cooking. It is derived from the fruit of the pepper plant (Piper nigrum), which is native to India and has been cultivated for thousands of years.
In addition to its use as a seasoning in food, black pepper has several health benefits. Research has shown that the compound, piperine, which can be found in it, has the potential to reduce inflammation and act as an antioxidant.
In traditional medicine, black pepper has been used to treat a variety of ailments, including digestive issues, respiratory problems, and even toothaches. Also, it has been utilized as a natural treatment for alleviating coughs and colds.
Black pepper is widely available in most grocery stores and can be found either whole or ground. When using black pepper in cooking, it is important to remember that a little goes a long way. It has a strong, spicy flavor that can easily dominate other ingredients, so it should be used in small amounts.
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Saffron is derived from the flower of the Crocus sativus also referred to as the saffron crocus. Saffron has a delicate, thread-like appearance with a vivid orange-red colour and a strong flavour and aroma. To bring out the full essence of these filaments, they can be briefly toasted, crushed in hot water and then allowed to infuse. The brilliant yellow colour is used to colour rice dishes, desserts, puddings, sauces, and soups. It is often used in Indian cuisine to give the rice a festive yellow colour in festive Indian Pulavs and Biryanis.
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Conclusion
Indian cuisine has gained popularity due to the presence of these gifted aromatic spices, without which the uniqueness & impressive taste of Indian cooking would not have been possible. So, we hope that you have enjoyed learning about the spices that make Indian cuisine so special. Remembering what goes into your food is just as important as eating it! So remember to keep these ingredients on hand in your pantry and enjoy cooking with them.
