| India is called the land of spices and rightly so, for | | | | South-Indian cuisine is the Curry leaf. It has small, bright |
| nowhere else in the world can you find as many | | | | green leaves which have a very strong aroma and |
| spices and herbs as you can find in India. Spices are | | | | are used for seasoning and tempering the dish. |
| used extensively in Indian cuisine and give it that unique | | | | Coriander seeds or dhaniya are roasted and |
| flavor and appeal. These spices and herbs not only | | | | powdered and used extensively in the preparation of |
| lend flavor to the dish but several have medicinal value | | | | curries. The fresh leaves of this plant are also used in |
| and many home remedies can come out of a | | | | Indian cuisine as an herb, for garnishing and in the |
| well-stocked spice cabinet. If you feel lost around Indian | | | | preparation of Chutneys. Coriander is good for health |
| spices and can't differentiate one from the other, read | | | | as it has anti-oxidant qualities. |
| on. | | | | Chili powder or lal mirch is a red-colored spice obtained |
| Spices and herbs can either be used whole or roasted | | | | by grinding whole red chilies. Its hotness varies |
| and crushed. Generally, they are added towards the | | | | according to the type of chili used. The chilies coming |
| beginning of the dish and fried in hot oil. Some spices | | | | from Kashmir are less hot and of a dark red color and |
| and spice mixtures are added later as they do not | | | | are mostly used to add color to the dish. |
| require much cooking themselves. Following is a | | | | Mango powder or amchoor is obtained by drying raw |
| spice-by-spice explanation of the most common ones | | | | mangoes in the sun and then grinding them. It is |
| used in Indian cuisine. | | | | generally added to the curry at the end, to give the |
| Asafoetida (hing in Hindi) is actually a resin from a tree. | | | | dish a tangy flavor. If added at the start of the dish, it |
| It has a very unpleasant smell which is probably why it | | | | can prevent the vegetables from cooking properly. It is |
| is also called Devil's dung. Its odour is so strong that it | | | | also used to make Chutneys. |
| should be kept away from other spices so as to | | | | Green cardamom or elaichi is a small green pod with |
| prevent it from contaminating them. It is available as a | | | | tiny, black seeds inside. It lends a distinct flavor when |
| fine powder or in small chunks that can be crushed. It | | | | added to various sweet dishes and also tea. It can |
| should be added in small quantities at the start of a | | | | also be used as a mouth freshener. Another form of |
| dish, right after the oil has heated a little. Asafoetida is | | | | Cardamom is Black Cardamom which is larger in size |
| very good for digestion and an anti-flatulent. | | | | and black in color. It is used to add flavor to rice, and |
| Cumin (jeera in Hindi) can be used whole or in a | | | | some curries. It should be removed before serving. |
| roasted, powdered form. When used whole, these | | | | Clove or laung has a strong smell and flavor and is |
| small seeds are fried in the oil at the start of the dish, | | | | used in both sweet and savory dishes. Tempered in oil, |
| until they start popping and lend a distinct aroma and | | | | it can be added to curries, or rice to add extra flavor. |
| flavor. The powdered form is as commonly used as | | | | They can also be eaten raw, and are good for teeth |
| the whole. It is used for raita, a yoghurt-based side-dish | | | | and the throat. Black salt or kala namak is unrefined |
| and for sprinkling over savory dishes for added flavor. | | | | mineral salt. When ground, it becomes a light pink |
| Cumin is good for digestion. | | | | powder. It is used to add flavor to yoghurt based |
| Mustard seeds or sarson are an important part of | | | | dishes, Chaats and other savory dishes. |
| South-Indian cuisine. These small, black and round | | | | Saffron or kesar is obtained from the saffron crocus |
| seeds are used for tempering dishes. They are added | | | | flower. The stigma of the flower is dried and used for |
| to hot oil at the start of the dish and like cumin, allowed | | | | flavoring and enhancing the color of a dish. It is an |
| to pop. Mustard seeds are also used extensively in | | | | extremely expensive spice. It is boiled in hot water or |
| pickles. | | | | milk to extract its color and flavor and added to sweet |
| Turmeric or haldi is used in powdered form and its | | | | dishes, Biryani and curries. |
| powder is bright yellow in color with a very earthy | | | | Fennel seeds or saunf are small, green colored |
| flavor. It is added in small quantities at the start of the | | | | aromatic seeds which look a bit like cumin seeds but |
| dish and adds to the color and flavor of the dish. | | | | are greener in color and have a much sweeter taste. |
| Turmeric has anti-bacterial and antiseptic qualities. It | | | | They are used in the powdered form or whole in |
| can be mixed with mustard oil and applied directly to | | | | curries and pickles and can also be eaten raw as a |
| cuts and burns. Alternatively, a pinch can be added to | | | | mouth freshener. Fennel seeds are very good for |
| warm milk and given to people suffering from cold, or | | | | digestion. |
| other illnesses. | | | | There are certain spices that are used extensively in |
| Carom seeds or ajwain are much smaller than cumin | | | | the cuisine of places other than India such as Black |
| seeds and are very pungent and bitter. They are | | | | peppercorns, nutmeg, and Cinnamon. These spices |
| added to the oil at the start of the dish in very small | | | | play an important part in Indian cuisine as well and are |
| quantities. They can also be added to the flour while | | | | used in pretty much the same way. Cinnamon and |
| kneading the dough for various Indian breads such as | | | | pepper are added whole while tempering and can later |
| pooris and parathas. This gives it an additional flavor. | | | | be discarded. |
| Carom seeds are very good for the stomach and help | | | | Another very important spice used in Indian cooking is |
| to reduce flatulence. | | | | Garam Masala, which translated would mean hot |
| Fenugreek seeds or methi dana are hard, yellow | | | | spice. It is actually a mixture of various other spices |
| colored seeds with a bitter taste. Only a few should | | | | that are roasted and ground. Although it may vary |
| be added at the start of the dish and fried in the oil. | | | | from region to region, it generally contains pepper, |
| They are used to add flavor to curries and Indian | | | | cumin seeds, clove, Black Cardamom, bay leaves, |
| pickles. Fenugreek seeds have various benefits. They | | | | nutmeg, Cinnamon and sometimes Coriander powder |
| are good for people with diabetes and also for the | | | | as well. Garam Masala has a strong flavor and aroma |
| joints of the body. They are good for the health and | | | | and is generally added at the end of the cooking |
| shine of hair. They can be soaked overnight in water | | | | process. |
| and eaten in the morning with milk or water. The | | | | Various other spice mixtures are now available in the |
| leaves of the fenugreek plant are used in the | | | | market to help cook certain popular Indian dishes such |
| preparation of a curry. The dried form of the leaves is | | | | as Chana, Paneer, and Pav Bhaji. These spice |
| used as an herb. | | | | mixtures are helpful and convenient. However, any |
| Bay leaf or tej patta adds a very pleasant flavor to | | | | good recipe would tell you which of the above basic |
| the dish. A few whole, dried leaves are added to the | | | | spices are required for a dish, if you do not have |
| dish at the start and can be removed later. Another | | | | access to these ready-made mixtures. |
| leaf used extensively in Indian cuisine, especially | | | | |