Spices play an important role in our lives. Most of Indian spices have medicinal value. Portuguese traders were attracted to India long ago because of spices.
Desi Indian spices give exotic flavor to the food. Right amount of spices can do magic.
The main spices that all Indian kitchens have are:
Jeera- Cumin seeds
These digestive seeds are part of Indian, Chinese and Mexican cuisines. They are rich in Vitamin B, Vitamin E, Magnesium, Manganese and Iron.
Golden spice Haldi- Turmeric
Turmeric has anti-inflammatory and antioxidant properties. It gives yellow color to Indian curries. It is an important ingredient of face pack applied to brides and grooms before marriage.
Lal mirch -Red pepper (Red Chilli)
Red chilli powder spices up the curries. It gives attractive color to the food and increases heat in food.
Dhania -Coriander seeds
Aromatic coriander seeds give nice aroma to the gravies.
Kali mirch -Black Pepper
Seeds are mild flavour enhancer with antioxidant properties. When combined with salt it does wonders in Indian as well as western cuisine.
Hing – Asafoetida
A plant resin, that gives distinctive flavour to dals and dishes. It has antispasmodic properties that help in relieving colic pain.
Methi dana – Fenugreek seeds
Bitter in taste but has a lot of benefits. It aids in digestion. Helps manage blood sugar level. These small seeds can be called ‘miracle seeds’ as they can enhance beauty by curing dandruff.
Laung – Cloves
Small aromatic buds, that contains bittersweet oil which helps in managing toothache. They enhance flavour of curries and is an important component of famous Indian Garam masala.
Ajwain -Carom seeds
It is usually part of tadka in ghee, also used in pickles, baking breads and biscuits. Its tea provides relief from stomach ache.
Saunf- Fennel
Seeds are light green coloured used as mouth fresheners and is an important part of Kashmiri recipes.
Tej patta- Bay leaf
Aromatic leaves used to flavor rice and curries.
Sarson – Mustard seeds
Black mustard seeds are normally fried in oil to get typical pungent and spicy taste. It adds to the flavour of dish.
Rai
Small yellow and brown seeds are used in pickles and various dishes to give a distinct sour taste.
Dalchini -Cinnamon
Cinnamon bark is a popular spice used in the form of small pieces or powder in flavoring confectionary and curries.
