Indian cuisine is characterized by the intensive use of a variety of spices. Spices are combined and used differently in different recipes. A subtle change in cooking technology can make the same taste of spices completely different. Even the order in which the spices are used in cooking can give a completely different product. To discover these magic ingredients, we introduced some of the most used spices in Indian cuisine.

Cardamom

This spice comes from the country of the Malabar coast in India and belongs to the family of ginger spices. It is the third most expensive spice in the world, mainly because it is harvested by hand and requires a lot of manual labour. While green cardamom has a soft, light eucalyptus tone, black cardamom is spicy, smoky, and is generally only used for its seeds. Cardamom is most commonly used to improve the taste of tea and pudding.

Turmeric

Turmeric, another spice in the ginger family, is probably the most used spice in India. Turmeric has been used primarily as a dye and in Siddha medicine for thousands of years. Turmeric comes from the roots of Curcuma Longa, a leafy plant native to India. It has an earthy consistency and a warm aroma and taste. Turmeric is mainly used for its taste and color. It also has antiseptic properties and is therefore used for its health benefits.

Saffron

Saffron is the most expensive spice in the world. Saffron originally comes from cashmere and the stigma of crocus flowers. It is considered more precious than gold. The most striking feature of this spice is its pungent and honeyed aroma. The deeper the color of saffron, the more pure it is. It is often used after being soaked in water or milk, which softens its strong aroma and taste.

Cumin

Cumin comes from the parsley family and is used to give a smoky note and a robust aroma to most Indian curries and vegetables. Fried in dry form and roasted before use, cumin is generally the first spice to add when cooking Indian dishes. It is also dry roasted and powdered before being added to dishes like pudding and buttermilk. It is used to flavor rice, stuffed vegetables, many hearty dishes and curries. Since it burns easily and can become overwhelming, it is used sparingly.

Asafoetida

Asafoetida is made from the resin of plants in the parsley family and is usually added to hot oil before any other ingredient. It is valued for its truffle flavor and roasted garlic aroma, and is used as a spice and aroma in Indian food. It is famous as the main ingredient in the Indian snack, chewing. Asafoetida is mainly cultivated in cashmere and in certain parts of Punjab and is very useful because of its anti-flatulence properties!

Cinnamon

Cinnamon, widely used at Hyderabadi Biryani, is a sweet-tasting spice with a warm, woody aroma. These properties make it an excellent ingredient for cakes and desserts. Cinnamon not only gives a nutritional flavor, but it also has various health benefits. thought to prevent cancer and lower blood pressure. It is mainly cultivated along the western ghats of Kerela and Tamil Nadu. Although the origins of this spice go back to India, it is also from Sri Lanka.

Coriander

Coriander belongs to the parsley family. The seeds are oval, wavy and change from light green to beige at maturity. This spice has a sweet and spicy taste with a slightly citrus taste. This ubiquitous spice is probably the oldest in the world and is widely grown in the states of Rajasthan and Madhya Pradesh. Coriander seeds are often used as an alternative to salt.

Mustard seeds

In Indian cuisine, brown mustard seeds are used more often than black mustard seeds. These seeds can be fried whole to spice up the oil, which is then used to cook raw food. This favorite oil can also be used as a side dish. Although the seeds originated in Rome, the earliest evidence of their use can be found in the stories of the Buddha, where he used these seeds to save a boy's life.

Red Chilli Powder

Red Chilli powder is made from the seeds of red peppers. As the hottest part of chili peppers, the powder is exceptionally strong and is used in small amounts. The powder, which comes from America, was imported to India by the Portuguese and has been an integral part of Indian cuisine ever since. The pepper is also used in its whole form in various curries of the south of India.

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