These Indian Spices that we use in the kitchen are magical in making any dull food tastier and delicious. And each produces a distinctive flavor, taste, and aroma that adds a different flavor profile to the dish. And these popular spices also have a lot of medicinal value.
What are spices?
Spices are aromatic substances derived from the seeds, bark, roots, fruits, or other parts of plants. They are used to season and flavor food, adding a wide range of tastes, aromas, and colors to dishes. Spices have been an integral part of culinary traditions for thousands of years.
The uniqueness of the spices
Different cuisines have different unique flavor profile which comes from the major spices they use in their recipe. e.g. Italian foods like pizza pasta, etc majorly use dried and fresh herbs like oregano, thyme, rosemary, basil, etc. Whereas cumin is native to Mexican cuisine and Indian cuisine. Chinese and Korean recipes have mainly soy sauce, vinegar, chili-based sauces, etc.
Saying this, spices are often closely tied to the cultural and culinary heritage of a region. They can define the unique flavors and characteristics of a particular cuisine.
Medicinal Use of Spices Since Ages
All spices have medicinal values and since ages, they have been used as medicines to cure many diseases. We all must know some or the other home remedies from our grandmother and mother which were using the spices and herbs from our kitchen.
E.g. if you have a cough cold drink turmeric milk (golden milk) at night, and have ginger and honey mix to soothe the throat pain. Turmeric has antibiotic, anti-bacterial, and anti-inflammatory properties and hence is also beneficial when we apply it on wounds it.
If you have gastric problems then asafoetida (hing) is useful as it cures digestive disorders. Cardamom is useful for bad breath. The hot flavor of chili adds to increased metabolism. Cumin is rich in iron & helps in liver detoxification and is beneficial for the digestive system. Coriander is an excellent source of minerals and an antioxidant.
Mustard rich in omega-3 fatty acids helps in performing cellular metabolism efficiently. Cinnamon is very helpful in controlling insulin levels and helpful in controlling diabetes.
The list of medicinal properties of these spices is unending and still an area of research for science. So these spices are not only useful in culinary in enhancing the taste but also play a significant role with their unique and distinct medicinal properties.
Indian Spices - Connection To History
The spices are not only colorful but also these are beneficial in a thousand ways and have been used since ancient ages. If you refer to our history, these spices were of high value and were the center of trade from the medieval period.
E.g. Britishers referred to Black pepper as Black Gold because back then also black pepper had a high value in European countries and was produced and exported from Indian states. Past in historical eras the East India Company had acquired many parts of India as they were rich sources of spice and helped them to trade on it easily and profitably.
Top Spices In Indian Cuisine
Cumin - Seeds and Ground cumin
Cumin seeds are the most essential part of our daily cooking because of their strong nutty earthy flavor. In Indian cuisine, these cumin seeds are common in curries, stir-fried vegetables, in all tadka/ tampering. In most of the recipes, the cumin seeds are the 1st to be added to the oil and after they crackle other ingredients go into it.
The ground cumin is also used in many dishes. This is a common and popular seasoning in Mexican cuisine. The dry roasted ground cumin are additional seasonings on raita and dal. Both forms give a slightly different in flavor profile. Because of their stronger flavor, the quantity we we is lesser in comparison to other spices.
Coriander - Seeds, Ground Coriander
Coriander seeds are also an essential part of Indian cuisine because of their milder taste profile. Apart from Indian cuisine, this is a major part of Latin American, Middle Eastern, and Asian cuisine. This is one of the oldest spices in the world. Both coriander seeds and ground coriander bring a refreshing, citrusy, and aromatic quality to dishes.
They add depth and complexity to a wide range of recipes, making them essential elements in many culinary traditions. Whether used whole or ground, coriander contributes to a well-balanced and flavorful taste in various cuisines around the world.
Turmeric - Fresh root and ground turmeric
Turmeric, botanically known as Curcuma longa is the root of this perennial plant. It is native to the Indian subcontinent and southeast Asia. This is the most common spice in every kitchen. It has a pungent, earthy aroma and slightly bitter flavor. It’s yellow in color and gives a nice golden-yellow color to the dish.
Turmeric's flavor is not just unique; it's also versatile. Use it in various forms, such as fresh turmeric root, and ground turmeric, or as an ingredient in spice blends like curry powder. The choice of form and quantity used can significantly influence its impact on a dish.
Turmeric has antiseptic, antibacterial, antiviral, antifungal, and anti-inflammatory properties. It reduces lever toxins and helps in weight loss as well. The most famous “Golden Milk” aka Turmeric Milk has numerous health benefits.
Dry Red Chilies - Whole and Powdered
This is a hot spice popular widely in Asian cuisine majorly. Red chili powder is ground-dried red chilies. This makes the dish spicy and hot. The major heat is concentrated in the seeds. India is the major producer of red chilies.
They are an excellent source of vitamin C. But however excess consumption can cause damage to the intestine and give a burning sensation in the stomach and intestine. It’s also common in the preparation of sauces and pickles other than the regular curry in Indian cuisine.
Fenugreek - Seeds and Dried Leaves (Kasuri Methi)
Fenugreek, commonly known as methi is native to the Middle East and Indian subcontinent. The fresh green leaves are also edible and full of nutritional value. The leaves in the dried form are also edible and often add a nice flavor to the dish when added.
Both leaves and seeds have a very bitter taste. Also because of its bitter taste, it is considered anti-diabetic and helps in reducing the glucose level in the blood and controls diabetes. The seeds are widely used in many pickles and in other curry preparations.
e.g. methi dal
Mustard Seeds
These are small tiny balls ranging from yellow to black. They are important spices with a strong and hot flavor. Both black and yellow mustard seeds when ground with water form a yellowish paste. But be careful while adding mustard paste as it gives a slight bitter taste if you use it in larger quantities.
The greens (leaves) of the plant are also edible and have a special place in the northern part of India (e.g. Sarson ka saag). In West Bengal, mustard seeds play an important role in their food. Even this is equally useful spice in South Indian Cuisine.
Mustard oil is one of the best and healthiest cooking oils. In many parts, they use raw mustard oil in many dishes. India and Pakistan is the major player in the production of mustard plants because of the climate condition.
Carom Seeds
Carom seeds have a peculiar flavor and aroma. These are highly fragrant and the aroma helps in treating colds and flu in toddlers and kids. It’s full of essential oils and flavonoids.
It has antibacterial, anti-fungal, and anti-viral properties and hence has been one of the best home remedies for treating various diseases. It tastes great in combination with flour. Hence ajwain is a vital ingredient for Poori, Paratha, Pakoda, and many snacking items. Drinking hor ajwain water helps in shredding stubborn belly fat.
Cloves - Whole Spice
This is an intense spice with a very strong aroma. These are flower buds of a tropical tree. It comes in a dark reddish-brown color. This blends well with bakery products, savory dishes, meats, and pickles. It gives a rich flavor to curry when added with other whole spices such as Garam masala. However, it has a very strong flavor. Use this in moderation else it will dominate the taste.
The essential oil present in cloves has antibacterial and anesthetic properties. Because of this clove oil is very beneficial in treating toothache to a large extent. Due to its essential oil, it helps prevent bad breath.
Cardamom - Whole spice & ground
Cardamom is used extensively in Indian cuisine both in savory as well as sweet preparations. This is also a versatile spice that goes well with savory curries, rice, beverages, and desserts. This is an expensive spice that comes in two varieties: Brown (Badi elaichi) and green (choti elaichi). Brown one is large in size and more aromatic whereas green ones are smaller in size with milder flavor and aroma. It plays an important role in Indian as well as Middle Eastern Cuisine.
These are basically seed pods with strong and sweet aromas. They blend well with all dessert items cakes and bakery products because of their sweet and strong aroma.
Recipe with cardamom: Rice Pudding
Black Pepper
Black pepper was commonly famous as “Black Gold” during the British time because of its demand in the European market. They had acquired the southern part of India as it was the main producer of black pepper and was profitable to trade in European countries. Like salt, it's one of the common ingredients in most of the savory dishes worldwide.
Because of its spicy flavor, it adds fierceness to the dish. For additional flavor use it on top of all preparations including fried rice, curries, salads, soups, etc. Add a pinch of ground black pepper to your Golden tea or Milk Tea. This is also effective in treating cold and sore throat.
Recipe with black pepper: Tomato Soup
Cinnamon
Cinnamon is native to Sri Lanka but grows in many countries like Indonesia, Bangladesh, India, China etc. This is also an important ingredient in all cuisines across the world. This is basically the bark of the tree. However, it’s different from cassia bark slightly as it has a sweeter flavor and fragrance than cassia bark though both belong to the same family.
This is a versatile spice. You can use it in both savory as well as sweet dishes because of its unique milder aroma and flavor. Apart from culinary uses, you may use this super spice as a home remedy for treating many diseases including controlling insulin secretion and treating cognitive disorders.
Recipe of Cinnamon: Moroccan Lentil Soup, Zucchini Banana Bread
Asafoetida
Its pungent smell adds a distinct flavor to the dishes. It’s a standard ingredient in vegetarian dishes such as any lentil dish. It’s the best tampering for lentil-based dishes such as Dal, Sambar, and Rasam.
Recipe with Asafoetida: Gatte Ki Sabzi, Dal
Bay Leaf
Bay leaves are not typically consumed whole but are used to flavor dishes during cooking. They have a subtle, mild flavor that is difficult to pinpoint precisely. Its taste profile is slightly bitter and peppery.
Bay leaves are versatile and are common in soups, stews, sauces, and braised dishes. They are often added at the beginning of cooking and left to simmer, infusing the dish with their aroma and flavor.
Bay leaves are a key ingredient in many classic dishes of Indian cuisine as well as American cuisine and many other cuisines internationally, such as bouillabaisse, gumbo, and Bolognese sauce.
Conclusion
Indian cuisine is famous for its spice blends, or masalas, which are carefully crafted with combinations of various spices. Garam masala, curry powder, and chaat masala, among others, are unique mixtures that are the heart and soul of many Indian dishes. Indian spices offer an incredible array of flavors, from the fiery heat of chili peppers to the warm sweetness of cinnamon, the earthy depth of cumin, and the citrusy brightness of coriander. This wide spectrum allows for a symphony of tastes in a single dish.
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