Essential Spices For Indian Cuisine

By Jessica Rogers April 9, 2023 15 mins read 106 Views

Indian cooking relies heavily on a variety of spices that come together to create a magical symphony of flavors. Cloves and cinnamon contribute sweetness, coriander delivers a lemony flavor, cumin adds an earthy, nutty undertone, peppercorns offer heat, cardamom offers a spicy mint flavor, and nutmeg adds complexity.

Spice blends, which may include any of these spices or a combination thereof, are often added at the beginning, middle, or end of a recipe’s cooking. They typically mellow in flavor while permeating the dish and coating meat and vegetables.

Cinnamon

Cinnamon is a versatile spice that is an essential part of Indian cooking. It adds a delicate fragrance and flavor to many dishes, both vegetarian and meat based.

In addition, it is also used to create a delicious drink called chai. It is also used to make garam masala, a blend of spices that is poured over cooked chicken, fish or kabobs before serving.

Cinnamon is available in two varieties, Ceylon and Cassia. Both have a similar smell and taste, but Cassia is slightly milder than Ceylon cinnamon.

Cloves

Cloves are a powerful spice that adds a lot of warmth to recipes. They are often used in savory dishes such as Indian biryani and Dominican arroz con leche, as well as sweet recipes such as pumpkin pie and mulled wine.

These fragrant flower buds originate from the clove tree (Szyygiaum aromaticum), found in tropical areas like India, Indonesia, Zanzibar, Tanzania, and Sri Lanka.

They have a pungent, warm flavor and aroma that evokes sweet, bitter, and astringent notes. They are often used sparingly, however, as they can overpower other spices.

Garam Masala

Garam masala is a popular spice blend that's essential for Indian cooking. It adds warmth, sweetness, floral notes, and a bit of hot spice to recipes.

The basic composition of garam masala varies by region, family, and household, but most include cardamom, cinnamon, cloves, black pepper, and coriander or cumin.

It can be added to dal, curries, and stir-fries, as well as many other dishes to add flavor without overpowering the dish. It's an easy homemade spice blend to make with whole spices, and it can last months when stored properly.

Mustard Seeds

Mustard seeds (Brassica napus) are a common ingredient in many Indian dishes. These small seeds can be used whole, ground, or cracked to release their aromas and add further flavour and a crunchiness.

Mustard seed flavor is mild and can be a little bland, but when heated it transforms into a complex bouquet of tastes that elevates curry, vegetables, and other dishes. Heat mustard seeds until they pop, and then use them in any recipe where you want to give the dish an authentic mustardy flavour.

Mustard seeds are loaded with nutrients including copper, magnesium, iron, and selenium, which help lower blood pressure and maintain a healthy nervous system. They also have anti-inflammatory properties which help relieve pain in various body parts, including joints, gums, and teeth.

Black Peppercorns

Black peppercorns are an essential spice for Indian cooking. They add a touch of pungency and depth to dishes, whether whole or ground.

It is important to choose whole peppercorns that are heavy, compact and free of any blemishes. Store them in an airtight container to keep them fresh.

The best Indian black peppercorns are Tellicherry peppercorns, which are cultivated in Thalassery, a city on the Malabar coast of Kerala.

These plump, well-rounded berries have a woodsy and earthy quality once they are dried for use. They’re especially prized for their pronounced spiciness and are used to enhance the flavors of Chettinad cuisine, which is famed for its complexly spiced dishes.

Cassia Bark

One of the most essential spices for Indian cooking is Cassia bark. Also known as 'Chinese cinnamon', this spice has a similar flavour to cinnamon but with a slightly more potent taste.

It can be used in a variety of dishes and is best served whole to release its sweet flavours while cooking. It is especially suitable for pulse based dishes, like dals, as well as savoury red meats such as lamb and beef.

Both Chinese and Vietnamese cassia are widely available, though Saigon is more expensive than Chinese. Both are harvested from the 'Cinnamomum cassia' plant of the 'Lauraceae' family.

Frequently Asked Questions

What Thai spice should I use to cook Thai food in my own kitchen?

For authentic Thai cooking at home, you need to be familiar with five essential spices: cayenne, coriander, turmeric, cinnamon, and black pepper. Each of these ingredients has its distinct flavour profile and plays a vital role in creating delicious dishes.

Cinnamon brings out the sweetness of black pepper, while white pepper enhances the savoury flavours. Curry powder gets its yellow hue from turmeric and coriander seeds. Cayenne peppers bring the heat while cilantro adds freshness. A final ingredient is cinnamon, which adds depth and complexity.

Each of these spices can be found at your local grocery, but you may prefer to buy them online.

How to Store Spices

Keep them in an airtight container away from light and heat.

You can store them for long periods in a dark cupboard. This will ensure that they stay fresh and prevent any possible oxidation.

Store your spices in a cool, dry area away from direct sunlight. If the spice is placed near a heater or window, it may lose its flavour and aroma.

Spices should be stored in an airtight tin or glass jar. If you are storing your spices in plastic containers, ensure there is no moisture.

As humidity can cause mold growth, it is important to check the seal before opening or resealing.

You don't have to throw out leftover spices. Make sure to use leftover spices in other recipes. They can be frozen to prolong their shelf-life.

What spices or herbs go best with potatoes?

A potato makes a great side dish with almost any meat. There are many ways to cook potatoes, other than just mashed.

From salads to casseroles, soups to pasta dishes, these versatile vegetables make tasty additions to most meals. Not only are potatoes great with spices, but so are many herbs and other seasonings.

These delicious recipes can spice up your next potato recipe.

What spices are commonly used in Thai cuisine?

Thai cuisine is well known for its diverse flavour profiles. These flavor combinations are made with unique and delicious spices that produce many delicious dishes.

Thai cuisine uses common ingredients such as galangal (lemongrass), kaffir lime leaves and chillies.

Each spice adds to Thai cuisine's distinct flavour profile. In Thai cuisine, lemongrass is commonly used in soups and stews. Galangal provides a subtle peppery flavour to dishes. Kaffir lime leaves add a zesty, citrusy fragrance to dishes. Chillies give dishes a spicy kick. Shrimp paste enhances the umami flavor of dishes. Coriander gives off a light, yet fragrant aroma. Cumin adds to dishes a rich, smokey aroma. Turmeric gives dishes a vibrant, yellow hue.

Together, these spices combine to create complex flavour profiles unique to Thai cuisine. By using a combination of spices, chefs can create dishes that are both flavorful and aromatic. Stock up on these spices if you want to incorporate the Thai flavours into your cooking.

Statistics

India contributes to 75% of global spice production. (en.wikipedia.org)
Their 14 to 20 percent essential oil content means that cloves have the highest concentration of aroma compounds of any spice. (masterclass.com)
According to the McCormick Science Institute, indigenous Indian spices were cultivated as early as the 8th century BC in the gardens of Babylon. (spicecravings.com)

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How To

Do you know how to make curry paste?

Curry paste contains dried chillies and shallots, galangal roots, lemongrass (kaffir lime leaf), garlic, shrimp paste, sugar and salt. It is an important ingredient in Thai cuisine.

Curry paste is one the most loved condiments in Southeast Asia. This unique flavor can be added to many dishes including curries, soups and stir-fries as well as rice dishes, noodles, desserts, and rice dishes.

It's not difficult to make at home! Follow our step by step guide below.

Step1 - Prepare Ingredients

Before you can start the recipe, it is important to have all the ingredients ready.
To begin, you will need to peel and chop shallots (about 2 cups). Next, chop galangal root into small pieces (3 inches in length) and place aside.
Next, slice four garlic cloves. Peel and finely mince lemongrass stems (about 1/2 inch thick).
Crush the red chilli peppers with about four tablespoons of water and remove the seeds.
Cut the kaffirlime leaves into small strips, approximately 5 inches in length. Next, remove the white part from the stem and leave it alone.
After that, wash and drain shrimp paste (about 6 ounces), then coarsely mash it.
Measure out the sugar and salt.

Step2 - Grind Ingredients

Grind all ingredients together until smooth.
The texture should look similar to peanut-butter.
You can replace some oil with water if you wish to reduce the oil content of your dish.

Step3 - Add Coconut Milk

Add coconut milk to the mixture and mix well.
To prevent the coconut milk from becoming too sticky, slowly add it.
You can reduce the amount of chillies and increase the quantity of galangal root if you prefer it less spicy.
You may prefer it hotter, so add more chilies or less galangalroot. You should enjoy the final product.

Step4 – Serve