Indian food is known for its distinctive taste and aroma. The delicious Indian food consists of a combination of herbs, flavors and spices. In this article you will find some of the best spices of Indian cuisine. You can try all the spices and explore the variety of tastes present in Indian Cuisine.
This Indian spice is bright yellow and can be found both in South Indian and North Indian cooking. This unique spice is made from an Indian plant that belongs to the ginger family. It is made by boiling, drying, cleaning and polishing the roots of turmeric plants. It was known as Indian saffron in medieval Europe. In those days, it was very expensive as compared to present saffron spice. It is primarily used in Kashmiri dishes.
Coriander powder is popularly known as ‘Dhaniya’ in India. It is available in powdered form or as whole seeds. Fresh coriander, also known as ‘cilantro’ is widely used in Indian Cuisine. The seeds of coriander are used as condiment. Coriander has a sweet and delicate aroma. It can be found in every household of India. It is used in Rasam, Dals, Soups, Curries and Sambar. Many a times, the fresh coriander leaves are used for garnishing finished dishes. Coriander originated in Mediterranean but is found in India and other countries.
Cumin is also known as ‘Jeera’ in Indian continent. It is available in whole seed form or powdered form. It comes from an annual herb that grows in many parts of the world. Cumin is found in Syria, Egypt, Iran, Mediterranean and India. It also grows in China, Malta, Sicily and Mexico. It is used as a flavoring agent in Indian cooking. It is widely used in preparations that include curry powders, bread seasoning, cheese and cakes and also as a condiment. It is used in small quantities to enhance the taste of the dish. It is being used since 2nd century B.C.
Mustard seeds are produced from an annual herb. They can be used in vegetables, as flavors or as spices. They have variable colors and sizes which include pale yellow, tiny black, brown or white balls. When they are roasted, they release their full flavors. In South India, they are used as Tadka(for increasing flavor) while cooking. The yellow or white mustard comes from southern Europe while brown mustard comes from China. Black mustard seeds have their origin in Southern Mediterranean region.
Curry leaves are found on curry tree. Curry is used in South-Indian dishes to add flavor and fragrance. It is grown throughout South India and is used in dry or fresh. It is used as a sauce for many Indian recipes. Curry is also used in marinating tikka and tandoori kebabs. The bark of a curry tree and its roots can be used as a stimulant or tonic. According to researchers, curry has its origins before Christ.
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