There are seven Indian spices that you must keep in your kitchen cupboard.
Indian cuisine is renowned for its rich and diverse flavors, and a key element of achieving these flavors is the use of various spices.
- Cumin (Jeera):
- Ground cumin or cumin seeds are extensively used in Indian cooking. They provide a warm and slightly nutty flavor to dishes. Cumin is a staple in spice blends, such as garam masala, and is commonly used in curries, rice dishes, and lentil preparations.
- Coriander (Dhania):
- Ground coriander or coriander seeds are versatile and add a citrusy, slightly sweet flavor to dishes. Coriander is a key component in many spice blends and is used in curries, chutneys, and marinades.
- Turmeric (Haldi):
- Known for its vibrant yellow color, turmeric is a cornerstone of Indian cuisine. It has an earthy and slightly bitter flavor and is used in curries, rice dishes, and lentil preparations. Turmeric is also valued for its potential health benefits.
- Cardamom (Elaichi):
- Cardamom pods or ground cardamom are used to impart a sweet, floral, and slightly spicy flavor to both sweet and savory dishes. Cardamom is commonly used in desserts, chai tea, and certain spice blends.
- Mustard Seeds (Rai):
- Mustard seeds, particularly brown or black mustard seeds, are used for tempering and add a pungent, nutty flavor to dishes. They are often used in pickles, curries, and various vegetable preparations.
- Cayenne Pepper (Lal Mirch):
- Cayenne pepper or red chili powder provides heat and color to Indian dishes. The level of spiciness can vary, and it is used in a wide range of savory preparations, including curries, masalas, and spice blends.
- Garam Masala:
- Garam masala is a spice blend that typically includes cinnamon, cardamom, cloves, cumin, and coriander. It adds warmth and depth to dishes. Garam masala is often sprinkled on finished dishes or used in the later stages of cooking.
