Indian spices are a diverse range of aromatic ingredients used in Indian cuisine to add flavours, colour, and aroma to dishes. They are an integral part of Indian cooking and are known for their unique and complex flavours.
Some commonly used Indian spices include:
Turmeric (Haldi): Known for its vibrant yellow colour, turmeric is used as a spice and for its medicinal properties.
Cumin (Jeera): Cumin seeds are used whole or ground to add a warm and earthy flavour to dishes.
Coriander (Dhania): Coriander seeds and leaves are used in various forms to add a fresh and citrusy flavour.
Cardamom (Elaichi): Cardamom pods are often used in desserts and beverages for their sweet and aromatic flavour.
Cinnamon (Dalchini): Cinnamon sticks are used to add a warm and sweet flavour to both sweet and savoury dishes.
Cloves (Laung): Cloves are used in whole or ground form to add a strong and pungent flavor to dishes.
Mustard seeds (Sarson): Mustard seeds are used for tempering and add a nutty and spicy flavour to dishes.
Fenugreek (Methi): Fenugreek seeds and leaves are used to add a slightly bitter and nutty flavour to dishes.
Chilli powder (Lal Mirch): Chilli powder is made from dried red chilies and adds heat and spice to dishes.
Garam masala: A blend of various spices, garam masala is used to add a warming and aromatic flavour to dishes.
These are just a few examples of the wide variety of Indian spices used in cooking. Each spice has its own unique flavour profile and is used in different ways to create delicious and flavourful Indian dishes.