India is the country that is well united with all different cultures. Indian food is unique and delicious, contains unify of herbs and other unusual flavors and spices.
If you love cooking and want to taste and feel the cuisine of Indian dishes, then here top 10 spices and herbs for which India is famous.
1. Turmeric: Spice it up
Turmeric is the most common spice used in India, for Indian Dishes. It is also used in various rituals such as Indian marriages. This spice is bright yellow in colour and is used across India for cooking. Turmeric is obtained from an Indian native plant, which is a part of the ginger family. The turmeric is usually made by boiling, drying, cleaning and polishing the roots of turmeric plant.
2. Coriander: The Sweet Aroma
Coriander has the sweet aroma. It’s said to be the icing on the cake in every Indian dish. Coriander powder is called as ‘Dhaniya’ in India. It is again most commonly purchased and used in both south and north Indian cooking. It is used in Indian Dals (Curry). Generally, the fresh coriander leaves are used to garnish on top of finished dishes.
3. Cumin: An Addition to Indian Curry
Cumin is an addition to Indian curry, which is known as ‘Jeera’ in India. Cumin can be purchased as whole seeds or in powdered form. The use of cumin is done in small quantities as it simply enhances the dish further. The cumin seeds are heated and roasted which gives off its vigorous flavor and fragrance. Apart from India, cumin is also grown in Mexico, China, Sicily and Malta.
4. Mustard Seeds: Said to be the full flavor
Mustard seeds are used either in dried or dehydrated form for taste in recipes. They are either tiny black, pale yellow, white or brown balls that release a full flavor when roasted. Mustard is the soul of the Bengali fish curries.
5. Curry Leaves: The Predominant Flavour
Curry leaves are again the most commonly spice used in Southern India. The leaves come from its tree. Curry leaves are used as a spice to add fragrance. Besides, the roots of this tree are known as a tonic and a stimulant. Curry leaves are often used while making sauce in many Indian recipes and also used to give flavor to tandoori and tikka kebabs.
6. Tamarind: The Sourness
Tamarind has a sour and acidic taste. It is commonly used in South Indian dishes to give it a flavor. Tamarind is made from the ripe fruit of the tamarind tree and the tamarind kernel powder is extensively used. It is used as a condiment in India and is widely spread in other semi-tropical regions with low rainfall.
7. Cinnamon:
Cinnamon is the one of the most aromatic spices used in the preparation of Pulao (Pilaf), Biryanis and certain curries. The fragrance is a soil-like, sweet with a warm delightful taste. Cinnamon is mainly used as a powder or as dried sticks while cooking.
8. Asafoetida:
Asafoetida is known as “Hing” and used as a condiment and flavoring agent in Indian food. Hing is a must in famous South Indian foods like Rasams and Sambars. It is found in some parts of Punjab, Rajasthan and also in Kashmir. Hing has two main varieties, both of which are acrid and bitter and give off a disagreeable unpleasant odor due to its sulfur compounds. Hing is mostly used for additional flavors in Curries, Daals, Sauces and Pickles.
9. Black cardamom: Queen of Spices
Black cardamom is said to be another salt added flavor which has a smoky, pungent aroma and thus used in many Indian dishes like Dals, curries, biryanis and so on. The black cardamom is dried from the capsules of the cardamom plant. If chilies are the king of spices, then black cardamom is often referred to as the queen of spices.
10. Red chili powder: King of Spices
Red chili powder is famous as “King of all Spices” in India. Also known as paprika, it is said to be the spicy lash out to Indian food. Chili is the dried ripe fruit of the genus Capsicum. It is also said, no food in India would give the spice until the pinch of Chili powder is not added. Either chili powder or the dried red chili is fried in oil is served in Dal tadka (Indian Dal).
So if you want to try your hand on India dishes, then get familiar with these spices first!
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