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Spices are the basis of Indian cooking. They can turn any meal into a delicious meal and offer straightforward health or ingredients. Usually, I get questions about what spices to use in Indian cooking, and I hope that a quick guide and list of spices and their use will be helpful to everyone. My spice wardrobe is full of all the spices, but there are a few key ingredients that I usually reach for.
The most critical Indian spices are usually in my AKA “Masala Dabba” spice box.
One of the things people find most frightening about cooking Indian food is the list of spices used – all with the ground, which is often combined into a mix of complex spices. However, having taught classes about Indian cuisine, I find that once people can recognize and understand the spices we use, then they suddenly find these foods challenging to do. Planning to buy these spices. Buy them directly from Sparc Exim in India.
What is Masala Dabba?
The round spice box, commonly found in most Indian homes, contains six to seven basic spices. The spice distribution is included in the spice box not only from region to region but from family to family.
When I first learned Indian Cooking, my mom gave me my first box of spices in seven spices. Some of them are full spices such as cumin and mustard seeds, others in powder form such as red and turmeric, and one spice blend of quintessential garam masala.
Here are some of my favorite spices when cooking Indian food and how to use them!
Many spices, except one – main, naptime – are dried and dried to extract their essential oil before it becomes a spice mix. While some spices can be blended using mud and pestle, I usually recommend the use of a fine grice or heavy blender to make sure your mix is well-drained, primarily because some spices, like cassia bark, are hard and hard to blend down into a fine powder.
01. Cardamom:
Two types of Cardamom used in Indian cooking: dark green. Green is the most common type, used in everything from spice mix to lassis to Indian desserts. The taste is sweet and straightforward, with pure eucalyptus text. Green Cardamom can be blended perfectly when it comes to seasoning spices, such as garam masala, however, if you use it in sweets or cheese, you can simply open the hole and squeeze a little of the aromatic black seed before using it.
Cardamom, on the other hand, is dark, intense, and smoky, and needs to be used with a lot of caution. Usually, only the seeds will be used, and if you use the whole pod, it is best to remove it before serving the meal, as it can be very contagious.
Cook with Cardamom: Lamb Rogan Josh
02. Clove:
Clove is a common spice in India’s food, and its anise notes are easily recognizable in many Indian recipes. A strong, almost clove-like flavor comes from the accumulation of essential oils. The breaks are professional flowers, and much of their fuel is pressed before being dried and used in cooking. The ingredients can be used whole or mixed with spices. They need to be handled carefully, but they often overpower the delicate spices.
Cook with cloves: Kerala Coconut Chicken Curry
03. Cassia bark:
Cassia bark is a lovely spice. It is a type of cinnamon tree. Cinnamon is very different from cassava and generally classified as “true cinnamon.” Cassia is cheap to produce, and most of the ground cinnamon is made from cassia bark. The Indians use cassia instead of real cinnamon in their recipes, as it has a strong aroma and can be applied in large quantities.
Cassia can also be used in whole or in the soil for seasoning spices. It can be easily distinguished by its rust, tree-like rust, and a great way to test how young it is to hint your fingers a little. If you can smell the cinnamon smell, then the bark is fresh.
If you substitute cassia cinnamon, useless because the taste of true cinnamon is much higher.
Cook with cassia bark: Paneer Mughlai Curry
04. Black pepper:
Black pepper is actually of Indian origin, mainly from the Western Ghats and Malabar region. It’s a surprisingly tricky start to grow, as it depends on many natural cycles, as part of the rainfall set, which is why prices for fresh pepper vary widely.
The best taste, however, is the fresh black pepper can also be ground directly in the containers.
Cook with black pepper: Indian Chili Chicken
05. Cumin:
Cumin is always used in its entirety and in spice combinations to add a sweet aromatic note to Indian dishes. It can be identified by its distinctive gray seeds and delightful aroma.
Cumin is best used on the ground which has recently made a great taste. The thing to keep in mind when drying this spice is that it burns quickly, and the hot cumin tastes excellent and will be very noticeable in your bowl. Stir in this spice until your nose absorbs smoke and odors (about 30 seconds max), then let it cool before mixing and blending.
Cook cucumber: Red Kidney Bean Curry with Rice (Rajmah Chawal)
06. Coriander:
Coriander is probably the spiciest of the Indian spice racks. It is one of the oldest known spices in the world and is characterized by its yellow-gold color and gentle texture. The seeds are lovely with citrus notes.
Whole coriander is used as a primary spice for many spice mixes, while terrestrial coriander is one of the most widely used ground spices in Indian cuisine. Like ten, it needs to harden until it starts to see the light brown gold seeds and starts to “dance” into the pan.
Cook with coriander: Chicken Tikka Masala
07. Nutmeg and mace:
Two of my favorite ingredients, naptime, and stick, are widely used in Indian cooking. Mace is a cover of naptime’s dark red. Fresh nutmeg is processed by pulling the pulp out and smoothing the mace. It has a hard outer cover that needs to tear before shaking.
When dried, the mace turns golden-orange and adds a hint of warm flavor. When the nutmeg is dried, it stays pleasant forever, so it’s best to buy it whole and collect it as needed in your containers. I never use nutmeg on the ground, because it is one of those spices whose flavor diminishes as soon as the ground. Nutmeg does not require toast to be mixed before mixing with spices, because toast is to vary its flavor.
08. Mustard seeds:
Seeds of Mustard can be yellow, black, or brown and are used interchangeably in Indian cooking. The taste of mustard seed is extracted when crushed or cooked in oil. Their smoky, nutritious flavor is lumped in curries and pounds, and mustard oil is commonly used in Northern India.
Cook with mustard seeds: Kerala Spiced Peas
09. Fenugreek:
As you know Fenugreek is a spice that gives Madras curry powder its flavor, aroma, and aroma Mary.
Moreover, Fenugreek seeds have a strong aroma and should be used with caution, such as cloves. They are also used in traditional medicine, and surprisingly enough, to make maple syrup fake.
Cooking with Fenugreek: You have the Spicy Soup of Rice (Kitchen)
10. Turmeric:
Turmeric is another common Indian spice. Grow like a rhizome, and it can be used fresh (like ginger) or dried. It is known that it has many health benefits and is used to mix many spices. The taste of fresh turmeric is a little stronger than dried. It is easily digestible, so be sure to be careful with your clothes and utensils while using them.
It has a sweet, earthy aroma; I use it in small amounts to give my curries a beautiful golden color.
Cook with turmeric: Stuffed Indian Eggs (Burger Egg)
11. Saffron:
Saffron is a shame of the crocus flowers and needs to be hand-picked.
The best Saffron in purple is red and comes from Kashmir, Iran, or Spain. Fresh Saffron, too, the color deepens. The taste of the Saffron is unique, with everyone recognizing a particular aspect of their scent. I always see floral notes and honey when I smell my perfume.
Moreover, Saffron is a great spice and is used in small quantities, usually dissolved in warm water or milk before being put into containers.
