Introduction to Indian Spices
The richness of Indian cuisine is well known. The taste and aroma can be enticing. How well do you understand the Indian spices? In this article, dive into a brief introduction to Indian Spices.
Let’s get started with this quick introduction to Indian Spices.
Cinnamon
Cinnamon comes from trees native to India and Sri Lanka. The bark is dried before it gets peeled off, leaving behind an inner cinnamon stick that smells strongly of cloves. It has a very characteristic taste with hints of nutmeg and clove. When used alone, it brings out the sweetness of other dishes. In curries, however, you’ll want to avoid using too much because it tends to overpower everything else. For this reason, many Indian recipes call for a blend of different types of cinnamon. You can make your own blends by mixing together equal parts of Ceylon cinnamon, cassia cinnamon, and Chinese cinnamon; or try experimenting with combinations of cardamom and star anise.
Cloves
Cloves are another aromatic ingredient often found in Indian food. They have a strong smell but aren’t spicy at all. Instead, their unique floral aroma fills up any dish. Their distinctive fragrance adds depth and complexity to curry. Unlike cinnamon, which is usually added after cooking, cloves need to be crushed into a paste right away so they don’t burn. While fresh cloves are available year-round, they’re best when harvested during January and February in northern climates. If you live somewhere tropical, however, then look for cloves imported from Southeast Asia instead. These have been treated to stop sprouting.
Cardamom
Cardamom pods contain tiny black seed clusters inside. Each pod contains dozens of these seeds, which give cardamoms a distinctively sweet yet pungent flavor reminiscent of vanilla and peppermint. Though not technically a spice, cardamom is one of the most commonly used ingredients in Indian cuisine. It pairs well with both savory and sweet foods alike. Because of its powerful scent, it’s usually cooked along with other aromatics such as ginger and garlic to keep it from overwhelming anything else. Like cloves, cardamom needs to be freshly cracked and ground before being incorporated into a recipe.
Garlic
Garlic is one of the oldest cultivated crops in history. Its bulbous root was originally thought to cure disease (it still may), while its leaves were believed to ward off evil spirits. Today, garlic is revered as a symbol of good luck throughout India. As a result, the country is home to some of the world’s largest producers of garlic. Although garlic is common in Indian cookery, it doesn’t always play the starring role. Some people prefer to use only raw garlic, while others add minced onion or even cilantro to bring out the flavors of the dish. Since garlic can be rather potent, you should start small and work your way up.
Ginger
Ginger is another important seasoning in Indian cuisine. It’s a rhizome, or underground stem, that grows in warm climates. The roots can be dried and ground to create a fragrant powder. Ginger has a long and storied history in the region, dating back to ancient times. It was once considered an aphrodisiac and was used as a remedy for stomachaches. It also has a reputation as a digestive aid. It has a mild, earthy, and slightly spicy taste. It pairs particularly well with seafood and chicken, and is sometimes used as an alternative to cinnamon.
Mint
Mint is a popular herb used primarily as a garnish. It has a refreshing, tangy, and minty taste. However, it has many other uses as well. In India, it’s often used as an ingredient in chutneys, pickles, and curries. It complements the other spices in a dish, bringing out the subtlety of the other spices without overpowering them.
Mustard Seeds
Mustard seeds are a type of mustard plant that grow from a yellow to brown pod. Inside, there are several tiny, round seeds that impart a slightly bitter taste. They’re used as a condiment to add extra zest to dishes. You’ll find them in chunky pastes, powders, and whole seeds. In India, they’re typically used as a finishing touch, but are also used to add color.
Paprika
Paprika is a red, pungent powder made from the dried berries of the capsicum plants. It has a bright orange hue and a spicy, fruity taste. It’s used to give a bit of a kick to dishes. It’s most commonly paired with meat dishes, like lamb, and pork.
Hope this quick Introduction to Indian Spices was useful. Watch this space for part II.
If you want to know where to buy these spices, take a look at Top 8 Online Indian Grocery Stores in Germany
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