An Explosion on Flavorful Indian Spices

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India’s cuisine is characterized by the heavy use of a good sort of spices. Spices are combined and used differently in various recipes; a subtle shift in cooking technique can make an equivalent spice taste entirely different. Even the order during which the spices are used while cooking may result in a completely different product. To explore these magical ingredients, we’ve profiled a number of the foremost commonly used spices in India.

Indigenous to the land of the Malabar Coast in India, this spice belongs to the Zingiberaceae of spices and is that the third costliest spice within the world, mainly because it’s hand-harvested and requires tons of manual work. While the green cardamom features a mild and lightweight eucalyptus tone thereto, the black cardamom is spicy, smoky and usually used just for its seeds. The most common use of cardamom is to enhance the flavor of tea and puddings.


Another spice belonging to the Zingiberaceae, turmeric is perhaps the foremost commonly used spice in India. Turmeric was predominantly used as a dye and in Siddha medicine for thousands of years. Derived from the roots of turmeric, a leafy plant native to India, turmeric has an earthy consistency, and a warm aroma and taste. Mainly used for its flavor and color, turmeric also has antiseptic qualities and is therefore used for its health benefits also.

Cumin derives from the parsley family and is employed to feature a smoky note and a strong aroma to most Indian curries and vegetables. Fried in its dry form and roasted before use, cumin is typically the primary spice added while cooking Indian dishes. It is also dry roasted and converted to powder before being added to dishes like pudding and buttermilk. It is wont to flavor rice, stuffed vegetables, many savory dishes, and curries. Since it burns easily and may become overpowering, it’s used sparingly.

Derived from the resin taken from plants within the parsley family, asafetida is usually added to hot oil before all other ingredients. It is valued for its truffle-like flavor and roasted garlic aroma and is used as a condiment and flavoring agent in Indian food. It is famously used as the main ingredient in the Indian snack, chewer. Grown predominantly in Kashmir and in some parts of Punjab, asafetida is very useful for its anti-flatulence properties!


Cinnamon, widely utilized in Hyderabadi Biryani, may be a sweet-tasting spice with a warm and woody aroma. These properties make it an excellent ingredient to be utilized in cakes and desserts. Apart from adding flavor to food, cinnamon also has various health benefits; thought to assist prevent cancer and lower vital sign. It is predominantly grown along the Western Ghats of Kerala and Tamil Nadu. While the origins of this spice can be traced back to India, it is also native to Sri Lanka.

Mustard Seeds
In Indian cooking, brown mustard seeds are more commonly used than the Brassica nigra seeds. These seeds are often fried whole so as to flavor oil that’s then used for cooking raw food. This favored oil can also be used as a garnish. While the seeds are native to Rome, the earliest references to their use are in stories of Buddha, where he uses these seeds to save a boy’s life.

Red Chili Powder
Red flavor is formed from the seeds of red chilies. Being the most well liked a part of the chili, the powder is exceptionally strong and utilized in small quantities. Originating within the Americas, the powder was introduced to India by the Portuguese and has since become an integral a part of Indian cooking. The chili is additionally utilized in its whole form in various South Indian curries.


Peppercorn or pepper has wide applications within the culinary industry where three different categories of pepper are used, like black pepper, white pepper, and sweet pepper. They all are made out of a single fruit, and different processing methods turn the fruit into three varieties of pepper.
The foundation of many Indian curries is a mixture of onion, ginger, and garlic. That base is flavored with several spices, typically including cardamom, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek, mustard seed, black and red (cayenne) pepper, and turmeric (which imparts a characteristic yellow color), all toasted and finely ground.

In traditional Indian cookery, the spice mixtures are called masala and are prepared in the home. Some masala is blended with a liquid, such as water or vinegar, to make a curry paste. The primarily vegetarian curries of southern India, seasoned with sambar podi and other traditional blends, are the foremost pungent, often containing hot chilies. By contrast, classic, or Mughal, garam masala of northern India contains only raw cardamom seeds, cinnamon, cloves, and black pepper; variations thereon mixture add coriander seeds and cumin seeds but avoid hot or pungent ingredients.

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