Indian Spices
Indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. These native spices are what is known as the seven spices of India and they include cumin, coriander, clove, cinnamon, turmeric, fenugreek, and cardamom. They were used for both culinary and health purposes, many of which were included in ancient herbal medicines.
In Ayurvedic medicine specifically, spices such as cloves and cardamom were chewed after meals to promote saliva and aid digestion.Spices can make any simple dish flavorful and aromatic. Many different types of masala (spices) have different flavours and purposes. Spices also have several health benefits besides adding a delightful flavour to the dish. Masala, like turmeric, garlic, and ginger, has antibacterial and immunity-boosting properties. Combining traditional spices to produce beautiful cooking is an almost spiritual act. Indian spices can be used either whole or ground.
Ground Spices & Whole Spices
Turmeric
(Haldi)
Turmeric is a bright orangish-yellow ground spice made from dried turmeric root. It is widely known for its antioxidant and anti-inflammatory properties (curcumin being the active ingredient) and transforms any dish into a wonderful golden color.
Its flavor is woodsy and slightly bitter, which is why a little goes a long way.
Turmeric, a ground spice, has an earthy supporting flavour. Of all the spices used in Indian cooking, this one has huge health benefits, and an astounding yellow colour. If used for health purposes, make sure to include at least a dash of black pepper in your recipes. Turmeric is a great anti-inflammatory.
Red Chili Powder
(Sukhi Mirch)
Red Chili also called Kashmiri red chili powder is a unique ground chili known for its bright red hue and smokey, mildly spicy flavor. Red chili powder comes in different spice levels and colors depending on the dried chili that was ground. When an Indian recipe calls for red chili powder, it is referring to red chilis native to India. They provide the same heat level as cayenne pepper here in the U.S. It is a must in every kitchen and tops the common name on the spices list. It is used to make a dish spicier and flavorful and also for a gorgeous red hue. It acts like natural food colour and makes the dish more presentable. The only thing to note here is that one should add red chili into their recipes according to their spice tolerance.
Cumin Powder
(Jeera Powder)
Cumin powder is light brown in color with an earthy, smokey and slightly bitter flavor. It is one of the most widely used spices in India and curry powder just wouldn't be the same without it. Cumin Powder/Roasted cumin powder is made by first roasting whole cumin seeds until fragrant, allowing them to cool and then grinding them in a spice grinder. This enhances the flavor of ground cumin and really brings out its bittersweet aroma. Roasted cumin is typically used as a garnish in recipes, but is also found in many raita recipes, too.
Cumin Seeds
(Jeera)
Cumin seed is a spice with a flavour profile a little like caraway or dill, and is a staple of Indian cooking and curries. Cumin seeds are the dried seeds of the plant Cuminum cyminum, a member of the parsley family. They are long, slender, and boat-shaped, with colors ranging from black to green to white, the most common variety being light brown color. These are typically used at the beginning of cooking when tempered in hot oil. This releases its natural smokey, bittersweet flavor.
Generally cumin seeds are best used whole, and fried in oil at the beginning of a dish (the process called taarka).
At a higher heat, cumin seeds will turn brown quickly, in 15 or so seconds. Make sure you don’t burn them, and when they start to pop, you know they're done. Ground cumin powder is also an essential spice used in India, and is one of the key ingredients in garam masala spice mix.
Coriander Seeds
(Dhaniya)
Coriander seeds are the dried seeds of the Coriandrum sativum plant, another member of the parsley family. In other words, they are simply the seeds of the cilantro plant. This seed has an aroma like citrus mixed with some leafy, woody notes. The seeds themselves are tan-colored and round. Since the whole seeds are hard to chew, coriander is most often ground to a coarse or fine powder.
Coriander seeds is a versatile spice; we cannot leave it out when discussing the species name list. Coriander seeds and also Coriander seeds powder available for use in different cooking techniques. This spice gives the dish a beautiful texture and is often added with cumin alongside complementing each other.
Cloves
(Laung)
Cloves are the flower bud of the clove tree (an evergreen tree). They come in the shape of a small, dark-colored spike with a flowering bud at the top. They are super pungent and mildly spicy, adding a nice punch of flavor to meats, vegetables and rice dishes.
When used whole, cloves are picked out before serving as to avoid biting into. A little goes a long way and the ground variety is most often paired with warming spices to tame it's astringent flavor.
Cloves are strong. Add too much, and you will overpower other subtler flavours. Generally for a family-sized meal, we're using between four and ten whole cloves, depending on the dish. They are another very important biryani ingredient. You can find them in dishes like out Patiala chicken, in all Biryanis, and in many aromatic Indian curries.
Cinnamon - Cassia Bark
(DalChini)
Cinnamon is actually cassia, harvested from the bark of an evergreen tree. It has a warm, sweet aroma with a stronger flavor than cinnamon. Ceylon cinnamon is lighter in color and slightly more mild than cassia. It is used in many traditional recipes and many drinks like hot chocolate and coffee for a pinch of spice. It adds a unique intensity to the drink and makes it more enjoyable.
Fenugreek Seeds
(Methi Dana)
Fenugreek seeds, commonly referred to in Indian cooking as methi, are small golden seeds with a sweet, nutty, maple-syrup-esque flavor.
They are often found in many curries and chutneys, with notes of medicinal uses too. Many suggest soaking the seeds in water overnight to soften their texture and bitter flavor. Fenugreek seeds are quite bitter, but have enormous health benefits. The leaves are a green aromatic spice and are less prone to bitterness, and have a delicious maple-like aroma. This Indian spice is what people say "smells like curry."
Black Peppercorns
(Kali Mirch)
Black peppercorns, the most popular spice in the world, adds a pungent, earthy, woodsy flavor to just about any savory dish.
The whole peppercorn is most often used to make stocks, broths or marinades. The largest peppercorns are Tellicherry peppercorns, touted throughout the world for their stronger, more pungent flavor. Black peppercorns is added either in whole ground form or in powdered form. It provides a distinct flavour, spice, and aroma to the recipe. It is one of the essential varieties of spices used in the preparation of garam masala.
Mustard Seeds
(Rye)
Whether it’s brown, yellow or black, Mustard seeds are an essential component in Indian cooking, imparting a nutty, sharp note to many curries, and like many of the whole spices. The black variety of Mustard Seeds has the strongest, sharpest flavor. The seeds are kept whole and tempered in hot oil at the beginning of cooking, most often used in stir fries.
Nutmeg & Mace
(Jaifal & Javitri)
Nutmeg and mace are the two spices made from the nutmeg tree (Myristica fragrant). Nutmeg's flavor is milder than mace with sweet, warm undertones. Mace is slightly spicier, with a flavor combo similar to pepper and cinnamon. Mace has an even more savoury, musky flavour than nutmeg, but they are similar enough that their flavours can easily be confused. Mace is often fried whole, and usually one blade or leaf of mace is enough to really impart a strong flavour.
Saffron
(Kesar)
Saffron, the most expensive spice in the world, are hand-picked strands from the core of the flower Crocus sativus. It imparts a deep floral and slightly earthy flavor, while giving just about anything it touches a light-crimson hue.
High quality saffron should be bright red (with no hints of yellow) and smell like sweet hay. Saffron's flavor (and color) is brought out by first soaking it in warm liquid before adding to a recipe.
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