INDIAN SPICES AND MOST POPULAR COOKING INGRDIENTS

Indian Spices

Indian cuisine is characterized by the extensive use of numerous spices. Spices or Masala as it is called in Hindi, may be called the “heartbeat” of an Indian kitchen.

By extensive use of spices I do not mean that spices are used to make the food fiery hot. The spices are used to flavor the food, making each dish distinct and wonderfully aromatic. Each spice by itself imparts a very unique flavor, but when used together with other spices, the combination and permutation of different ones magically change the individual characteristics. Spices are also used for health benefits and medicinal purposes, to prevent diseases and also to preserve food.

Here I have written about only the few basic spices required to start an Indian spice cabin. There are many more, and some of them might be used only sparingly. I will add them slowly as and when required. I must mention here that the spices are also region specific; some spices which may be very popular in the northern regions of India might not be used as much in the southern regions and vice versa.

Here I am going to talk about all kinds of ingredients which we use in Indian cooing some of them may not be in the categories of spices but it gets used in curries as flavoring agents.

ANARDANA/ Dry Pomegranate seeds

ASAFETIDA (Hing)

CARDAMOM, BLACK (Badi Ilaichi)

CARDAMOM, GREEN

CHILI, DRIED RED AND FRESH GREEN

CUMIN

FENUGREEK

CURRY LEAVES (Kari Patta)

MANGO POWDER (Amchoor)

MUSTARD SEEDS, BROWN (Rai)

PANCH PHORON

TAMARIND (Imli)

CORIENDER SEEDS : Other Names: Dhaniya

BLACK MUSTARD SEEDS : Other Names: Mohri

TURMERIC: Other Names: Haldi

GARAM MASALA: Other Names: Mixed Spice powder

FENNEL SEEDS : Other Names: Saunf

AJWAIN: Other Name Carom seeds

CINNEMON STICKS : Other Names: Dalchini

CLOVES: Other Names: Laung, Lavang

NUTMEG : Other Names: Jaiphal

MACE: Other Names: Jaivitri

BLACK PEPPERCORN: Other Names: Kali Mirchi

WHITE PEPPERCORN: Other Names: Miri

SAFFRON: Other Names: Kesar, Zafran

BAY LEAVES: Other Names: Tejpata, Laurel Leaf

KALA NAMAK or Rock Salt – A Culinary Salt

KALPASI/ Rock Flower or Dagar Phool

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