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Coriander is the seed of cilantro, and is one of the most essential spices in our list. This seed has an aroma like citrus mixed with some leafy, woody notes, and is used in many dishes including Madras and Vindaloo. Ground into powder just prior to adding to a sauce is the best way to use coriander seeds. 5. Cilantro.
- Cardamom. There are two kinds of cardamom used in Indian cooking: green and black. Green is the more common variety, used for everything from spice mixes to lassis to Indian desserts.
- Clove. Clove is a common spice in Indian cooking and its anise notes are easily recognizable in many Indian preparations. The strong, almost medicinal flavor of clove comes from the concentration of essential oils.
- Cassia bark. Cassia bark is an interesting spice. Also known as Chinese cinnamon, it is a genus of the cinnamon tree. Cinnamon is a little bit different from cassia, and usually differentiated by being called “true cinnamon.”
- Black pepper. Black pepper is actually native to India, primarily from the Western Ghats and Malabar region. It is a surprisingly hard spice to grow, as it depends on many natural cycles, like a set amount of rainfall, which is why prices for fresh pepper vary a lot.
- Asafoetida (Hing) A strong and aromatic gum resin, asafoetida or hing is used during the cooking process or tempered in oil as the first step before adding other ingredients.
- Bayleaves (Tej Patta) A leaf spice or herb, it is mildly aromatic used in curries, rice and spice blends. The Indian bay leaf is different to the bay leaves found in other countries.
- Black/Brown Cardamon (Moti Elaichi/Badi Elaichi) Smoky, woody and aromatic, this spice is less popular outside the subcontinent but a regular feature in all Indian kitchens.
- Black pepper (Kali Mirch) Sharp and pungent, black peppercorn are perhaps the most used spice in the world. It is used to enhance the taste and flavour in many dishes especially in south Indian preparation and to make spice blends.
Aug 6, 2022 · Lastly, bay leaves are an excellent source of vitamin A, vitamin B6, and vitamin C. How to use: They are often used as a trio in tempering in the initial step of a recipe – similar to black peppercorns and cinnamon sticks. Just grab 2 star anise, 5-6 cloves, and 1-2 bay leaves and drop them into warm ghee or oil.
Dec 6, 2019 · It is one of the most unusual spices used in Indian Cooking. Stone flower or popularly known as Kalpasi, is a dried black-purple flower. It has a very dry, light and fluffy texture. Though this spice has an earthy or woody kind of fragrance, when it is added to Indian dishes, it enhances the taste of the dish.
Fenugreek. Mustard seeds. Black peppercorns. We will now take a closer look at these 10 spices to learn more about why they are so brilliant, and how you can use them to best effect when cooking Indian cuisine. 1. Garam Masala. Garam masala is widely regarded as the most popular spices used in Indian cuisine.
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Aug 19, 2019 · Additional Spices Used in Indian Food. Cassia Bark {Dalchini} - Cassia bark, with its delicately sweet flavor, is similar to cinnamon sticks. Dalchini adds earthy flavors to meat and curries and is essential in making spice blends. Cassia bark is also used in Indian cooking to add a layer of intensity to tea and hot chocolate.
