Introduction to Indian Food: Top Five Essential Indian Spices!
Exploring Indian food will greatly expand your cooking repertoire.
Here are the top five most reached Indian spices often used when cooking Indian food!
1. Cardamom
Cardamom is used to spice up both sweet and salty dishes. There are two types of
cardamom used in Indian cooking: green and black and both are native to India. Cardamom can be used either whole or ground.
The flavor of green cardamom is sweet and light with aromatic notes of lemon and mint.
Black cardamom, on the other hand, has an almost smoky, minty, menthol-like flavor that works especially well in savory dishes. This flavourful spice is packed with health benefits and has been used in traditional medicine for centuries. Besides Indian cooking,
cardamom is extremely popular in Middle Eastern cuisines.
2. Black pepper
Black pepper is the most used spice worldwide and is known for its nice aroma and distinct pungent flavor.
It is used in both whole and powder
forms and lends mild spiciness to any dish. Pepper is not only a great kitchen staple,
It has been used for hundreds of years in ancient Ayurvedic medicine. Pepper contains piperine that works wonders for the body by providing vital vitamins,
selenium, and beta-carotene.
Black pepper is one of the maximum flexible spices used in lots of sorts of savory cooking. To preserve their aroma and taste,
they are usually mixed just before preparing the dishes and added to the dishes in the last minutes (since long cooking results in the
evaporation of essential oils).
3. Clove
Clove is a common spice in Indian cooking and its anise notes are easily recognizable in many Indian preparations.
Cloves timbers are grown as much as up to 8-10 meters tall. The flowers are initially pale hue and then gradually turn into green and
then converted into red when they are ready to harvest.
Cloves can be used whole or blended into spice mixes. You’ll often find cloves paired with
cinnamon and black pepper for a perfect spice blend.
Cloves mixed with oranges can be used to make aromatic pomander.
4. Cassia Bark
Black pepper is the most used spice worldwide and is known for its nice aroma and distinct pungent flavor.
It is used in both whole and powder
forms and lends mild spiciness to any dish. Pepper is not only a great kitchen staple,
It has been used for hundreds of years in ancient Ayurvedic medicine. Pepper contains piperine that works wonders for the body by providing vital vitamins,
selenium, and beta-carotene.
Black pepper is one of the maximum flexible spices used in lots of sorts of savory cooking. To preserve their aroma and taste,
they are usually mixed just before preparing the dishes and added to the dishes in the last minutes (since long cooking results in the
evaporation of essential oils).
5. Cumin
Clove is a common spice in Indian cooking and its anise notes are easily recognizable in many Indian preparations.
Cloves timbers are grown as much as up to 8-10 meters tall. The flowers are initially pale hue and then gradually turn into green and
then converted into red when they are ready to harvest.
Cloves can be used whole or blended into spice mixes. You’ll often find cloves paired with
cinnamon and black pepper for a perfect spice blend.
Cloves mixed with oranges can be used to make aromatic pomander.
Published by Devsupport on July 7 2021
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