| ign="center"> | | | | imparts to a dish. |
| Spices are one of the most important ingredients of | | | | Cumin (Jeera) - Cumin seeds are very frequently used |
| Indian food. Without them, Indian cooking would lose its | | | | in Indian dishes, particularly that of North Indian. Its taste |
| uniqueness and be as ordinary as the others. Spices | | | | is distinctive, slightly bitter yet gives a dish a sweet |
| and herbs are also one of the reasons why Indian | | | | aroma. When roasted or cooked in hot oil, cumin |
| food is becoming increasingly adored by people around | | | | seeds release a more intense flavor. Itâs |
| the world. | | | | available in whole or in powdered form. Cumin is found |
| One of the most popular Indian food, the curry, is one | | | | to have digestive attributes and is used to flavor food |
| example of the ingenious use of spices and herbs in | | | | such as vegetables and curry. |
| India. Curry which came from the word kari literally | | | | Star Anise - Star anise has the wonderful aroma of |
| means vegetables drenched in spices. Curry became | | | | licorice and is perfect for flavoring biryaniâs |
| so attached with Indian cuisine that in fact, made it a | | | | and other non-vegetarian Indian dishes. As its name |
| symbolism of Indian food in all parts of the world. | | | | suggests, this spice is star-shaped with each of its |
| There are a lot of spices and herbs that are used in | | | | points containing a star anise seed. Ground star anise |
| Indian cooking, however, you need not learn all of them. | | | | should be stored in an airtight container for no more |
| There are just some spices that youâll use | | | | than 3 months in a cool, dark place. |
| more commonly than others such as the asafetida, | | | | Garlic (lassan) - Sometimes minced or chopped garlic |
| turmeric, tamarind, chilli pepper, fenugreek, black | | | | or garlic paste are used and sometimes an Indian |
| mustard seed, cumin, aniseed, ginger, star anise, garlic | | | | recipe will call for whole garlic. Garlic pastes are easily |
| and coriander seeds. In sweet dishes, rose petal | | | | available in Indian grocery stores or online. |
| essence, saffron, cardamom and nutmeg are | | | | Aniseed â This is an aromatic seed that is |
| frequently used. These spices and herbs, as well as | | | | golden-brown in color. Aniseed is claimed to have the |
| other things related with Indian spices would be | | | | property to stimulate the appetite and help in digestion. |
| enumerated below. | | | | Cardamom - Cardamom pods are not generally used |
| Bhuna - Bhuna is a method of tempering Indian spices, | | | | but its brownish black seeds contained in the pods are |
| particularly slowly frying the spices in plenty of hot oil. | | | | used more often in Indian cooking instead, either whole |
| This process is used to release and preserve the | | | | or split. Ground cardamom loses its aroma quickly so |
| flavors of the spices while removing the raw feel of | | | | itâs advisable to grind it only when needed. |
| them. | | | | Cardamom is a very versatile spice which can be |
| Tadka - This is also a process of cooking spices | | | | used in sweet dishes as well as savory ones. |
| which is similar to Bhuna. However, the difference is | | | | These are some of the things you need to know |
| that Tadka is used for whole spices only. | | | | about Indian spices and herbs. Indian spices are not |
| Masala - Masala is a term in India which means blend | | | | really difficult to deal with and some are similar to what |
| of spices cooked in oil. Its most popular version is the | | | | we use in other cuisine. It is just a matter of mixing and |
| Garam Masala which is used in preparing many Indian | | | | cooking them in a right way. |
| food like curry. This mixture of five or more dried | | | | Indian Food Recipes is an online Indian cooking website |
| spices is usually added at the end of cooking to retain | | | | offering a collection of free Indian recipes and cooking |
| its flavor. Every region has its own blend of Garam | | | | tips. |
| Masala. | | | | Report this article |
| Mustard seeds - These small round seeds that are | | | | This article is free for republishing |
| reddish brown to black in color are frequently used in | | | | Source: |
| Indian cooking. Indian recipes may call for the use of | | | | Republish this article |
| this spice in the form of whole, broken to pieces, in | | | | |
| paste or powdered form. Mustard seeds are | | | | Ask a Question About this Article |
| commonly used to flavor vegetables, pickles and | | | | >> Why do people talk about herbs and |
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| derived from grinding the dried roots. This spice is | | | | >> Since it is safe to take Siberian Ginseng for |
| widely used not only in India, but also in other Asian | | | | high ... |
| countries because of the beautiful color and aroma it | | | | |