| The secret of Indian cuisine lies in its spices. Used lightly | | | | a mere pinch of heeng (asafetida) adds a unique taste |
| but in exciting combinations, they can leave the palate | | | | and also aids digestion. Fresh coriander is the most |
| tingling for more, without actually taking a toll on one's | | | | common garnish and also adds a light fragrance. |
| digestion. | | | | Since fruits are seen as energy-giving, dried fruits are |
| As the story goes, the West had discovered and | | | | used extensively in India. Parts of fruits, berries or |
| traded with pockets of the Indian subcontinent, primarily | | | | vegetables are dried and stored, as condiments. |
| for its rich spices. | | | | Several seeds too are used, each with a marked |
| Although, the beneficial uses of spices have been | | | | taste. |
| recorded in ancient treatises, but the usage has known | | | | Saunf (funnel) is added to desserts and some |
| to vary from region to region. Apart from making food | | | | vegetarian dishes to act as a flavouring agent. |
| palatable, spices also have inherent 'cooling' and | | | | Methidana (fenugreek seeds) gives a touch of |
| 'warming' properties. They are added to the food | | | | bitterness, kalonji (onion seeds) is used in 'heavier' |
| intended for pregnant women, for invalids, for the old | | | | cooking or for pickles. Raee (mustard seeds) adds |
| of course for the very young, to aid recovery or to | | | | sourness to food while khus-khus (poppy seeds) |
| impart stamina. | | | | enhances the flavor of meat. Fresh imli (tamarind) |
| The basic Indian spices along with salt, are jeera | | | | imparts a sour taste and kesar (saffron), India's most |
| (cumin) to impart fragrance to food, haldi (turmeric) to | | | | expensive herb, impart a fine fragrance along with a |
| give colour and laal mirch (red chilli) to spice up the | | | | rich yellow colour. |
| food. Amchur (dry mango powder) adds piquancy and | | | | |