Indian spices - description with pictures. Indian Spices Indian Spices Spices and aromatics are the very heart of Indian cooking. They have been used since ancient times. They were mentioned in the ancient Hindu scriptures called the Vedas, ancient Egyptian papyruses and the Old Testament. Although it was not until the Roman conquests that western counties discovered their culinary possibilities, spices have always been believed to have healing and magical qualities. They have been used to cast spells, as incense in religious rites, to embalm corpses, to add aroma to perfumes and as aphrodisiacs. The word spice comes from Latin species, meaning a commodity of value and distinction. During their long and fascinating history, spices have often been more valuable than gold or precious stones, and the trade of spices has been an extraordinarily influential factor in history. Many researchers have attempted to explain why hot spices are pleasant to taste. It seems the burning sensation is the pain of nerve endings on the tongue. This releases endorphins, the body’s natural painkillers, giving rise to pleasurable and even euphoric sensations.

Flowers, leaves, roots, bark, seeds and bulbs (the simplest of natural ingredients) are used in endless combinations to produce an infinite variety of flavors: sweet, sharp, hot, sour, spicy, aromatic, tart, mild, fragrant or pungent. Their tastes and aromas combine to create a kaleidoscope of exotic flavors to delight the plate. It is best to obtain spices in whole seed form and to grind them just prior to use. Indian spices spices offer significant health benefits and contribute towards an individual's healthy life. They add flavor and nutrients to dishes without fat or calories! Understanding the health benefits of each ingredient is key to optimizing home cooked meals for the particular needs of the family. Which Indian spices are good for you and why? >> Asafoetida (Hing) - also known as devil's dung. It is a resin taken from a plant from the parsley family. It is a distinctive and pungent spice. It is most commonly found in powdered form. When cooked, it has a truffle-like flavor and a roasted garlic aroma. It is used mainly for its digestive properties, especially in the cooking of beans and lentils, as it is reputed to have antiflatulence properties.

Asafoetida is an important ingredient of the snack called cheewra - a mixture of grains, dried fruits, and spices. It can be added to flavor fish and vegetable dishes. A pinch of it can be fried in hot oil before the rest of the ingredients are cooked. Buy Asafoetida - Powder, 2.3 oz Bay leaves - these fragrant leaves with pointed ends are used in their dried form. These are used in curries and rice preparations. Buy igourmet Organic Dried Bay Leaves Cardamom (Elaichi) -Elettaria Cardamomum is the seed of a tropical fruit in the ginger family. Fruits and seeds leave pleasant aroma with sweet, pungent taste behind when chewed. Cardamom has a sweet, lemony, eucalyptus flavor. It is world's second most expensive spice. It is available as a powder, dried pods, or loose seeds. Green cardamoms are the most common, but there are also black and cream varieties. It is one of India's favorite spices, used in curries, savory and sweet dishes, ice cream and custards. It is often combined with almonds and saffron.

It can be used to flavor tea and also is great with black coffee. It is used in Ayurvedic medicine to remove fat and as a cure for urinary and skin complaints. Egyptians chewed cardamoms to whiten their teeth and simultaneously sweeten their breath. The seeds are aromatic, sweet cooling, carminative (cures flatulence), digestive, stimulant and tonic. Cardamom finds usage in indigestion, anorexia, burning sensation, debility, asthma. Cayenne pepper (Lal Mirch)- is a spice made from the seeds of plants in the capsicum family (ranging from sweet pepper to chili - in general, the smaller the fruit, the hotter it is). Cayenne peppers' bright red color signals its high content of beta-carotene or pro-vitamin A. It includes both the ground seeds as well as the dried flesh. It should not be as hot as chili powder, but it is pretty hot and should therefore be used with care. Cayenne pepper is used to provide the heat for many spicy dishes. Chilies (Mirchi) - it is the hottest flavor on earth. As a general rule, dark green chilies tend to be hooter than red chilies.

Small, pointed chilies are usually hotter than larger, more rounded varieties. Whole chilies can be seeded to make them a little less hot. Chilies and chili powder should be used with extreme care. The hot vindaloo curries are made from the hottest chilies. Chili powder - Red color, fine powder. It is very hot because it is made from the dried, ground seeds of the chili, its hottest part. Cilantro (Hara Dhaniya) - this fresh herb is a fragrant mix of parsley and citrus. The leaves are rather like those of flat-leaved parsley, but darker. The leaves have a very distinctive bitter-sweet taste. Cilantro it is usually added toward the end of cooking to preserve the fresh aroma. Also it is frequently used as a garnish. The seed of the cilantro is known as coriander. Cinnamon (Dalchni) - is the dried bark of various laurel trees in the cinnamomun family. It is a sweet-tasting spice, with a warm, woody aroma. The smell of Cinnamon is pleasant, stimulates the senses, yet calms the nerves. The thinnest bark is the best quality cinnamon.

It is available as a powder but is much better bought in sticks. When ground, the flavor becomes stronger. Whole cinnamon is used for spacing hot drinks, ground - in cakes, sweet dishes, fruit pies (especially apples). It can also be used in more piquant dishes, such as curries, and combines perfectly with chicken. Cloves (Luong) - small, dried, reddish-brown flower bud of the tropical evergreen tree of the myrtle family. They have strong, sweet aroma and hot, pungent taste, Cloves are best bought whole and ground, if necessary. They have been used in India for thousands of years, not only in cooking, but to sweeten the breath and to relieve the pain of toothache. They contain a mild anesthetic. Whole cloves are frequently used to flavor meat dishes, curries, and soups. Cokum has the same souring qualities as tamarind, especially enhancing coconut-based curries or vegetable dishes like potatoes, okra or lentils. Kokum is especially used with fish curries, three or four skins being enough to season an average dish. It is also included in chutneys and pickles.

>> Coriander seeds (Dhaniya) - is a member of a parsley family. The seeds are oval in shape, ridged, and turn from bright green to beige when ripen. This spice tastes sweet and tangy, with a slightly citrus flavor. The English name for this spice comes from the Greek koros, meaning “bug”. Coriander is usually sold in powdered form, although the whole seeds are also available. Fresh green coriander - because they are aid digestion, they are particularly effective with carbohydrates like pastries and bread. Coriander is also used in fish and savory dishes as a healthy alternative to salt, and it is basic ingredient of curry powder. Cumin (Jeera) - comes from the parsley family. The seeds are oval with ridges, greenish-beige in color, warm, nutty aroma and a taste that is bitter, but not hot. They can be ground to a powder. Cumin is usually dry-fried before use (drop the whole seeds into a hot dry pan and cook until the roasted fragrance emerges). It is used to flavor rice, stuffed vegetables, many savory dishes and curries. It combines well with cilantro and is widely used in beef dishes.

Curry leaves (Kari putha or Neem) - are small grey-greenish leaves (a bit like bay), relative of the orange. They can be used fresh or dried. Their aroma is released by its heat and moisture. They are sometimes fried in the oil the food is cooked in, and then discarded. They are mainly used as an aromatic and flavoring for most curries and soups. When starting a curry or soup dish, put the curry leaves into the oil to fry until crisp. Curry Powder - Curry Powder is a blend of many spices and is used widely in savory dishes throughout India and Southeast Asia. Curry has a particular scent and is spicy Curry - Powder, 2.24 oz Fennel (Soonf) - is a greenish-brown, small oval seed from Pimpinella Anisum, a plant in the parsley family. It has a sweet and aniseed flavor. Used sparingly, it gives warmth and sweetness to curries. The seeds combine well with peanuts and the zest of citrus fruit. Roasted fennel seeds are chewed to freshen the breath after the meal. They have digestive properties.

Fenugreek (Kasuri Methi) - is short, upright plant (related to spinach) with oval leaves. The entire plant has a strong, sweet aroma. The mature leaves have the bitter taste. Ground fenugreek (seeds) has a warm, yellowish-brown color with a strong curry-like taste. In powdered form, fenugreek is one of the main ingredients of curry powders. Fenugreek is used to add flavor to meat dishes. It is also considered as an aphrodisiac. Garam Masala – meaning “hot spices” - is a mixture of ground spices (recipes vary) (cloves, cardamom, cumin, peppercorns and cinnamon, bay leaves). It is far better to grind your own spices than to buy the mixture ready-ground. The blend of spices in the garam masala varies according to the dish to which it's added so a spice blend for a fish dish is different to the spice mix for lamb. Depending on the ingredients of your dish, you can enhance the garam masala by adding other spices like ginger and turmeric (which would suit chicken or fish).

Cloves and fennel seeds might be added to a mix for dark meats like lamb or beef. Garlic (Lassan) - closely related to the onion. It has a powerful pungent or hot flavor when raw, which mellows when it is cooked. It has very strong odor. Bulbs, whose segments are usually called "cloves" are the part of the plant most commonly eaten. Garlic is used as a condiment and as flavoring in gravies, sauces, soups, stews, pickles, salads, salad dressing and breads. Garlic pickles and freshly ground garlic chutneys are popular side dishes for rice, snacks and chappathis. Garlic powder is made from ground dehydrated cloves and is used widely as a substitute for fresh garlic. Garlic helps to purify the blood and lower blood pressure. It is considered as a cure for heart ailments. Ginger (Adrak) - the fresh root gingeris a knobly rhizome with a sweet aroma and hot, pungent taste. Inside, the ginger is hard and woody, yellow and fibrous. It is easiest to cook with, once peeled and grated.

The length of the root indicates maturity, and the longer it is, the hotter and more fibrous it will be. Ginger makes a tasty paste, especially if mixed with garlic. Ginger can be used in sweet dishes, desserts, or in piquant dishes such as hot curries and stir fries. The ground (soondth) type is the same as that used in baking. Ginger is also commonly regarded as an aphrodisiac. More about Ginger Mango powder (Amchur) - This sour powder is made from unripe mangoes. It has a tart taste. It has a sour, lemony taste, with a slightly sweet edge. The primary use of it is for Chutneys. It is used in soups, pastries, and in vegetarian dishes as a souring additive, as well as to samosas and relishes. It can be added to chickpeas, potatoes and eggplants. More, it is used as a dry seasoning for grilled dishes and sometimes appears in Bombay mix, the Indian version of potato chips or pretzels. Amchur is also an essential ingredient in making Chaat Masala.

It gives any dish a tangy, sour flavor, and is the perfect substitute for lemon, tamarind or lime juice. If you are unable to find you can use a dash of lemon. Mint (Pudina) - Indian mint has a stronger flavor and more pungent aroma than Western varieties. This herb is often paired with lamb. Mint is sweet and strong with hints of a sharp lemony taste; mint is pleasantly pungent and refreshing at the same time. The warm sweet fragrance of mint is cooling to the palate, leaving a fresh aftertaste. Indian cooking and is widely used in chutneys, relishes, salads, sauces and teas. Mint is mostly added to biryanis (Moghul rice preparation), lassi - the North Indian refreshing drink. Mint is also perfect as a garnish for desserts, and goes well with fruits, iced tea, lemonade and yogurts as well as a variety of cocktails. Mustard seeds (Rai) - in Indian cooking brown mustard seeds are more commonly used but black seeds contain a higher proportion of the volatile mustard oil and strongest flavor. The larger yellow variety, known as white mustard are much les pungent.

Powdered mustard has no aroma when dry, but a hot flavor is released when it is mixed with water. The seeds can be put whole into very hot oil and popped. Raw food can be cooked in this flavored oil or it can be poured over some dishes just before serving. Mustard helps emulsify liquids use in salad dressing recipes to help blend oil and vinegar and add a spicy zip. Mustards seeds are a popular addition to dishes such as vegetable, beans, pastries and pickles. Nutmeg and mace (Jaiphal and Javitri) - is the seed of the evergreen tree. Mace is the fleshy lattice, covering of the nutmeg (hard nut), which is golden brown in color. Nutmeg has more robust flavor than mace, but thy are otherwise very similar. They have nutty, warm and slightly sweet flavor. Nutmeg is used to add sweet and savory flavor to dishes such as pies, custards, puddings, cakes, soufflï¿½s, vegetables, egg dishes, lamb, and fish, and beverages. Like nutmeg, mace is a sweet and flavorful spice, which can be substituted for nutmeg or cinnamon to complement a variety of foods.

Mace is also used in sauces for fish and pickle chutneys. Onion Seeds (Kalonji) - are small, irregular shaped black seeds of the plant that grows in India - Kalonji. This spice can be used fresh or dry roasted in curries, and added to vegetables, relishes, pickles and yogurts. It is featured in many spice mixtures such as Bengali five-spice mixture panchphoron, which also includes fenugreek, mustard, cumin and fennel. Oreango (Ajwain) - it has a strong, pungent odor and flavor similar to pepper and anise. They contain thymol oil, which gives a taste reminiscent of thyme. it is used in lentil dishes, vegetable parathas, pakoras and meat dishes. Paprika powder- is ground from dried sweet peppers (family Capsicum Annum, relative of chili) the fruits of a tropical evergreen bush. It is milder than chili powder or cayenne. Paprika has bright red color and a mild, sweet flavor with a cardamom aroma. It is highly versatile spice. It is good with eggs, fish, chicken, crab and cheese.

It can also be used as a garnish on baked potatoes, salads, rice dishes. Paprika is rich in vitamin C, and so helps colds and influenza. It is also said to treat digestive troubles, cramps, circulations problems, and shingles. BBC - Food - Cumin recipes FAQs Cumin recipes The small, crescent-shaped seeds of a plant called Cuminum cyminum, which are used as a spice. Cumin seeds have a warm flavour and a strong, pungent aroma. There is also a smaller, darker variety of cumin called black cumin which, added to dishes whole, lends them a smoky note. Recipes using cumin See all recipes using cumin Buyer's guide Instead of buying ground cumin, buy fresh cumin seeds, dry roast them lightly in a pan, then grind them yourself. Replace your stock frequently - like other dried spices, cumin quickly loses its pungency. Preparation Cumin is frequently used in Indian cooking and is a regular component of curry powder and the Indian spice mixture garam masala. Cumin is also a regular in Mexican cuisine; in Europe, it flavours some cheeses and is sometimes used in baking.

Add cumin seeds to dishes whole or grind them to a powder. On this page Cook's Thesaurus: Indian Spices black cardamom See brown cardamom . black cumin seeds = royal cumin seeds = kala jeera = shahi jeera = saah jeera Pronunciation: KUH-min Notes: Indian cooks use this spice in many of their curries and tandoori dishes. It's darker and sweeter than ordinary cumin. To bring out its nutty flavor, it helps to toast the seeds briefly before using them. Substitutes: cumin (Not as sweet as black cumin.) OR nigella black mustard seeds Notes: Indian cooks prefer these over the larger yellow mustard seeds that are more common in the west. Look for this in Indian markets or health food stores. Substitutes: brown mustard seeds (very close) OR yellow mustard seeds black onion seeds See nigella . brown cardamom = black cardamom Notes: Pods of this spice are sold in Indian markets. Some recipes call for the entire pod to be used, others call for the ground seeds. Don't confuse this with the more common (green) cardamom , which comes in round green or tan pods.

Substitutes: cardamom brown mustard seeds Notes: These are smaller and hotter than the yellow mustard seeds that most western cooks are familiar with. Look for this in Indian markets. Substitutes: black mustard seeds (very close) OR yellow mustard seeds carom seed See ajwain . devil's dung See asafetida (powder) . fenugreek = fenugreek seeds = methi = halba Pronunciation: FEN-you-greek Notes: This adds an earthy flavor to curries, chutneys, and sauces. It's available as seeds or powder, and you can usually find it in Indian and Middle Eastern markets. If it's not available, just leave it out of the recipe. methi See fenugreek . nigella = black onion seeds = kalonji = calonji = habasoda = ketza = black caraway Pronunciation: ni-JELL-uh Notes: This has a subtle flavor that's often used to enhance vegetable dishes. To bring out the flavor, it helps to toast the seeds briefly before using them.

Substitutes: cumin seeds OR sesame seeds OR oregano pomegranate seeds = anardana Notes: Bits of pomegranate pulp remain on the seeds as they dry, so they're a bit sticky and serve as a souring agent in Indian cuisine. The seeds also come ground. shahi jeera See black cumin seeds . white poppy seeds = kas-kas Notes: Indian cooks use these as a thickener in their curries and as a filling in baked goods. Substitutes: poppy seeds (black) Basic Indian Spices for Indian Cooking..... Explained on CuisineCuisine.com Basic Indian Spices and Ingredients Spices play a very important role in Indian Cooking. Spices were originally used in Indian cooking to not only season, but to preserve the food as refrigeration was not around. Many spices also have medicinal uses and are used for many home remedies. Let us understand the word "Masala" which is commonly used in Indian cooking. "Masala" is the Hindi word for "spice". When a combination of spices, herbs and other condiments are ground together, it is also called "masala".

"Wet Masala" : Water, vinegar, yogurt or other liquids are sometimes added to the ground spices. This wet mixture is called "wet masala" and is used as a marinade or sautï¿½ed in oil before adding the main vegetable or meat so that the delicate flavors of the spices are released in the recipe. Spice Grinder : Either use a mortar & pestle or a small electric coffee grinder. A good coffee grinder is excellent for grinding dry spices. Keep one just for this purpose. If not, make sure you clean it thoroughly before grinding coffee beans, or you'll have wierd-tasting coffee. We will learn more about "Dry Roasting Spices". Once the whole spices have been dry-roasted and cooled down, they need to be ground to fully release their flavors. To keep your coffee grinder lid from discoloring, stretch a piece of plastic wrap over the grinder, then put the lid and use. Storing Spices : Spices degrade quickly if they are exposed to either light or air. Light has a detrimental ï¿½leachingï¿½ effect whilst exposure allows the essential oils to escape. Therefore, many Indians often use a special spice storage box.

THE INDIAN SPICE BOX An Indian Spice Box is called a Masala Dabba or Masala Dani. Almost every Indian household will have a spice box. It is a round stainless steel box with seven round compartments along with a small teaspoon measure which fits in the box. A good masala dabba will have a tight fitting lid in between the lid and the compartments of the box to ensure that the spices do not mix. The Indian cook will then fill these compartments with his/ her seven favorite and regularly used spices. You can fill the spices that you use frequently and personalize your "masala dabba". Cooking will become a breeze and you will not have to look for the spices, which get lost in the cabinets sometimes ! Here are the basic spices that will help you get started. Red Chilies or Lal Mirch (Hindi)Red chilies come in different varieties. Red Pepper is commonly known as "chilies" or "chili peppers," are fiery red or orange pods which rarely grow to more than 4 inches in length. Dried red chilies can be found in many Indian grocery stores. Also, a great alternative is to use the crushed red pepper from the pepper packets when you get your pizza.

Goan Red Chilies : A large, very dark red chili which looks almost black when dried. It gives good color to dishes in which it is used and is not as pungent as some of the smaller varieties of chili Kashmiri or "Degchi Mirchi" : These chilies are smaller and rounder and less pungent but give a very vibrant red color to a dish. Red Chili Powder or Lal Mirch (Hindi) Indian chili powder is made from ground chilies. It is much hotter than the chili powder commonly found in most stores here in the US which is mostly a blend of red peppers and cumin, coriander etc. The ground product ranges from orange-red, to deep, dark red. Red pepper is a pungent, hot powder with a strong bite. Paprika is a mild form of the red chili powder. Turmeric Powder or Haldi (Hindi) This smooth bright yellow powder is mildly aromatic and has scents of ginger. It has a pungent, bitter flavor. Ground Turmeric comes from the dried, ground fingers which extend from the root, as shown above.

Though often called Indian saffron, it should never be confused with true saffron and the two may not be used interchangeably. Be careful while handling Turmeric powder as it can stain plastic and wooden utensils. Therefore, it is wise to keep special wooden spoons for making Indian food. Turmeric has been used medicinally throughout Asia to treat stomach and liver ailments. It also was used externally, to heal sores, and as a cosmetic. It is an excellent preservative and is therefore used extensively in pickles. Cumin Seeds or Jeera (Hindi) Cumin has a distinctive, slightly bitter flavor yet flavors any dish with a sweet aroma. These brown aromatic small seeds give out more aroma when roasted or added to hot oil. Cumin seeds do look a lot like caraway seeds, but but the flavors are completely different. Cumin Seed Powder or Jeera powder (Hindi) Cumin seeds powder is very commonly used in Indian cooking. It lends a sweet and mild flavor to a dish. It is one of the main ingredients in preparing "garam masala" This spice is used more extensively in the cuisine of North India.

Coriander Seeds or Dhania (Hindi) Coriander seeds are not inter-changeable with cilantro, although they are from the same plant. These seeds are very light weight and mildly flavored. Used in many spice mixtures, curries, vegetable dishes and pickles. Coriander Seed Powder or Dhania powder (Hindi) Roasted coriander powder is an indispensable item in the Indian spice box. The aromatic fragrance enhances the taste of the dish. Coriander powder is used a lot in South Indian cooking. Make your own coriander powder in a mortar or food processor after dry roasting them. Dhania Jeera Powder is the mixture of "equal parts of Cumin and Coriander powder". this mixture is commonly used in Indian curries and masalas. You can make a mixture of this in your own kitchen using the freshly ground spices. Garam Masala - a combination of cumin seeds, coriander seeds, cloves, cardamom, cinnamon and black pepper that can be used whole or in powdered form. Learn "All About Garam Masala" here. Bay Leaf-dried or Tej Patta (Hindi) Bay Leaves come from the sweet bay or laurel tree.

The dry light green colored long aromatic leaves and have a sharp, bitter taste. Mostly used in flavoring pulaos and some curries. The whole leaves are used to impart a wonderful flavor only and are bitter and hard to chew. Removed at the time of eating. Green Cardamom or "Choti Elaichi" (Hindi) Cardamom is sold whole or ground by Indian grocers. Ground cardamom is often used in Indian sweets. It is best to grind small quantities at home using a coffee mill. Ready-ground cardamom is not only expensive but because cardamom loses its natural oils quickly, it also loses its flavor. When a recipe calls for whole cardamom, the pods should always be opened up slightly to extract the full flavor of the cardamom, for it is the seeds that have the maximum flavor. Black Cardamom or "Badi Elaichi" (Hindi) This larger dark brown variety is used flavoring meat, poultry and rice dishes. The inner seeds are often used for making Garam masala. This spice is coarser in flavor and larger in size than the green cardamom. Cinnamon-sticks The bark of the Cassia tree is used mostly in India.

The real cinnamon stick which is found in the form of a scroll, are available in most supermarkets and have a more delicate flavor than the Cassia bark. Cinnamon sticks lend a sweet and mellow flavor to a dish. Although it is generally used in many desserts in many of the World cuisines it is mostly used in many curries and Puloas in Indian cooking. It gives a dish a very rich flavor. Cloves-whole : Cloves are the dried flower buds of the clove tree. Cloves are strong, pungent, and sweet. Cloves are used in many meat dishes, marinades, pickles and in many "garam masalas". It is used whole or in powder form. When making your own clove powder take caution, clove oil can cloud some plastics. Clove oil can be has a lot of medicinal value. Many Indians chew on cloves to relieve toothaches and it is used also as a mouth freshener after a meal. Oil of cloves contains phenol, a powerful antiseptic that discourages putrefaction, and the clove is hence one of the spices that helps preserve food. Saffron : Saffron is the most expensive spice.

Saffron threads as they are also called are orange-red dried stigmas of a small purple flower called the Crocus Sativus. It imparts a very pleasing flavor as well as a golden yellow color. Saffron's aroma is unique and there is no substitute for it. It is used for coloring and flavoring Indian curries, Pulaos and Indian sweets. In Indian cooking it is highly prized and added to many Indian sweets and "special occasion" savory dishes like Biryani, Pulaos and even some curries. Saffron is available in powdered form also. Saffron should always be bought as a whole and not in the powdered from. The threads should be crushed just before using. Store saffron airtight in a cool, dark place for up to 6 months or in the refrigerator. A little pinch of the threads goes a long way. There are two techniques for getting every bit of flavor out of the saffron: toasting and powdering the threads steeping the saffron ahead of time in hot water or broth.

Now you are ready to know about A guide for spices used in authentic Indian cooking Blog → Experience Different Cuisines → The Authentic Indian Spice Guide The Authentic Indian Spice Guide Usually Indian cooks use far more spices and flavorings than do most Western cooks. This is not surprising since the country enjoys a long and revered history in the spice trade. Indian food is a rich blending of exotic spices and delicate herbs crafted into rich and light sauces and seasonings for poultry, meat, fish, grains and vegetables. Indian spices are usually heated in a pan with ghee or cooking oil to intensify the flavor before putting in food. Spices are one of the significant cooking ingredients of Indian cuisine. Spices and herbs are also one reason why Indian food is becoming famous to people around the world. Indian recipes are more than just aromatic, savory dishes that delight the palate it is often seen to help attain spiritual, physical and emotional balance. Even those who haven’t tried authentic Indian dishes will come to love them because they usually include steamed rice and flour flatbread to wrap around the food. We have a growing number of Indian recipes for you to try. Following is a listing of all the Indian spices we carry. Check them out!

Ajwain : It has a flavor similar to thyme or caraway seeds, only stronger. It is used in small quantities after it has been dry roasted or fried in ghee or oil. It is used in Indian and Pakistani cuisine. Asafetida : Asafetida is used mostly in Indian vegetarian cooking, in which the strong onion-garlic flavor enhances many dishes. It has a very strong, pungent smell and the flavor mellows when fried in oil. Basil : Sweet basil has a sweet, spicy aroma with a hint of anise and clove while the flavor is a bit peppery with some subtle anise and mint undertones. Basil is one of the most sacred plants with a strong religious mean in India. Black Pepper : This aromatic spice has a fruity, pungent fragrance and was introduced into Europe more than 3,000 years ago. Our black pepper is sourced from India and Indonesia and you'll find it in most savory Indian dishes. Black Peppercorns : Our Malabar Black Peppercorns are sourced from both India and Indonesia and are picked when the berry hasn’t fully ripened.

This whole black peppercorn produces a distinctly spicy flavor which is slightly hot and biting with a just a hint of sweetness. Cardamom : Cardamom's taste is lemony and light while its aroma is rugged, but gentle, biting and fruity. In India Cardamom is referred to as the "queen of spices" (pepper is considered the king). Cayenne : Use cayenne to add warmth and the color of fire to any Indian dish. Cayenne is a unique type of chili pepper that is between four and twelve inches long, thin and features a pungent taste. Chilies : Indian cooking has multiple uses for chilies, from simple snacks like bhaji where chilies are dipped in batter and fried, to complex curries. Chilies are also dried, roasted and salted as a side dish for rice dishes. Cilantro : Cilantro is also known as coriander. It is used in Indian dishes such as salads, sauces and soups. Coriander is also a staple ingredient in spice blends like garam masala and Indian curry. Cinnamon : Cinnamon is used to add flavor and aroma to meat and rice dishes and chutneys.

Cinnamon is a key ingredient in the Indian spice blend garam masala. When using whole cinnamon sticks in your Indian recipe be sure to remove them before serving. Cloves : In the north Indian cuisine, it is used in almost every sauce or side dish and some meat dishes in grounded form. They form a key ingredient in the preparation of tea along with green cardamoms. Coriander : Coriander is a staple ingredient in spice blends like garam masala and Indian curry. Coriander features spicy, warm, citrusy flavor and is used in chicken, meat and egg dishes. Cumin : A very popular spice in India Ground Cumin is an element in dishes such as curry powders, masala, mouth-watering spice mixes as well as vegetable and meat stews. Its distinctive flavor is warm, spicy-sweet and somewhat bitter and should be used sparingly. Sweet Curry Powder : Our Sweet Curry blend is light and mild with a bit of sweetness to it and is more of a sweet red curry than a sweet yellow curry. Fennel Seed : Fennel's subtle, anise-like flavor with licorice undertones is the perfect compliment with fish and is an essential ingredient in many curries.

In India the seeds are chewed as a breath freshener. Fenugreek Seeds : Fenugreek seeds are rich in protein and are used whole or ground in a variety of ethnic cuisines. The aroma possesses the unmistakable scent of powerful curry powders. Fenugreek also gives that extra zing to Indian curry. Garlic : You'll find garlic in recipes for curries, fish, poultry, and meat. Most Indian recipes call for fresh garlic, but you can stock up on dried garlic flakes, powder and/or granules. Garam Masala : Common in Indian cuisines Garam Masala is a general purpose, spicy warm (but not necessarily hot) Indian seasoning. A traditional ingredient in Indian dishes such as dahl, kormas, samosas, tandoori, meat and poultry. Ginger : Ginger has a light, lemon pepper aura and the taste is sultry, intense and sharp. This is a chief ingredient in curry, chutneys, fish and poultry. Mustard Seed : Indian cooks use mustard seed for its strong distinctive flavor as it adds flavor to sauces, mayonnaise, dressings and dry rubs as well as to processed sausages and meats.

Nutmeg : The flavor of Nutmeg is bittersweet: with deep woody tones and is a key ingredient in several spice blends (most notably some curry powders) and it's also found in garam masala. Onions : Onions are the basis of many curries, and they're found in much of India's cuisine. For convenience, stock up onion flakes, granules and powder. Pink Peppercorns : They are prized for their spectacular reddish color (some folks call them red peppercorns) and they have a delightful spicy-sweet flavor with hints of citrus. It is excellent in Indian cocktail sauce. Grade A1 Poppy Seed : The creamy colored poppy seeds are common in India, where they are ground and used as a thickening agent in curries and sauces. They are also used in certain Indian breads. Saffron : Saffron spice has as an unmistakable aroma that is musky, sharp and floral with subtle honey undertones. The taste is light, cutting, warm, bitter and it then slowly dissipates from your palette. Used in Indian saffron rice and on lamb. Salt : Most cooks understand how salt brings together the flavors of a dish.

With so many spices used in the typical Indian recipe, salt plays an important role. Sesame Seed : Sesame Seeds are fairly soft, flat, tiny and oval shaped and their taste is a bit nutty with a light crunch. Once you roast or grind the seeds the taste becomes more pronounced. One wonderful dish is sesame seed rice. Star Anise : The aroma of star anise is powerful with licorice undertones and is similar to anise seed but a bit more pungent. In India it is a key ingredient in Curry Powder and Garam Masala seasoning blends. Tandoori : Tandoori chicken is probably the most common dish that comes to a typical Americans mind when they think of a classic Indian dish. This is also frequently referred to as Tandoori Masala, Tandoori Spice or Tandoori Rub. Turmeric Powder : Turmeric is a central ingredient in Indian Curry Powders and pastes, Masala, Ras El Hanout and is also called Indian Saffron or Curcumin Turmeric.

Related Posts Indian Spices - Glossary of Indian Spices in English and Hindi March 21, 2015 at 5:05 pm Hello dear, I am not fond of cooking but I have to do it. And I believe that whatever you do, do it with your best effort. So I keep on searching for food items of my childhood and what my mom cooked for us. She was superb cook. Accidentaly I stumbled on your site many times and I started liking it. Its too good. Right now I need some help without that I will not be able to have my Panchfodan. I want to know MARATHI name for Kalonji or Mangarail. I got ENGLISH name but not MARATHI one. Please help. March 3, 2015 at 2:34 pm Hi Dassana, i would like to applaud and congratulate you for your remarkable efforts in put just ‘genuine’ and perfect recipes. there are so many web sites, but the truth is not all depict the true ‘home made’ food recipes. they all have something added to the original recipes to ‘self promote’.

im truly impressed by your ‘honest’ and so ‘sober’ explanations. Dassana, i came across a spice called ‘Kali Jeeri’.. this doesnot look like onion seeds/nigella or the black jeera or Shahjeera. i have heard that it has immense medicinal value. And that it is also used in Punjab for heavy food items like chana,chole, rajma.. would you know about its culinary and medicinal values. any information on its use will be appreciated. hi dassana, i am chetana. first of all, hats off! fantastic work and nice virtual place here! keep up the great work. i always refer to, try many recipes and have tried many recipes with great results from your space. i read your every inch of your recipe page carefully and follow it to t, of course, with measurements required by me. this is my first comment, remark, till all this time. nevertheless, you are always remembered after my every dish/meal recreated from here. i think and feel your recipes, measurements, are almost accurate, like say, 98%. well, i am sure, you do agree that no recipe can be 100% accurate.

i would like to provide my list of Kannada names for all the spices you have tabled above. i am a Kannadiga.

aniseeds / fennel seeds – bade soppu, sompu (u sounds as it does in Hindi’s chotu) asafoetida – ingu (u sounds as it does in Hindi’s chotu) basil seeds, sweet basil – kaama kastoori bay leaf – masale ele (e sounds as it does in ‘e’lephant) big mustard seeds – dodda saasive kaalu black cardamom – kappu elakki or kari elakki black cumin seeds – kappu jeerige or kari jeerige black mustard seeds – kappu saasive or kari saasive black pepper – kappu menasina kaalu or kari menasina kaalu black salt – saindhava lavana carom seeds – oma kaalu or vaama kaalu chilli powder – (kempu – red) menasina pudi cinnamon – daalchinni or chakke (chakk as it does in chakkli, e as in ‘e’lephant) clarified butter – tuppa (tu as it does in Hindi’s ‘tu’m) cloves – lavanga coconut dessicated – turida tengu

 or turida tenginkaayi (t in both words should be pronounced as in Hindi’s ‘t’il) coconut dry – ona kobbari or vana kobbari coconut fresh – tenginakaayi or tengu d(t in both words should be pronounced as in Hindi’s ‘t’il) coriander powder – kotthambari pudi or dhaniya powder coriander seeds – kotthambari beeja or kotthambari kaalu coriander – kotthambari soppu szechwan pepper – kamte kaayi or jummina kaayi star anise – chakkra moggu tamarind – hunase or hunase hannu turmeric – haladi or arishina or arishina pudi watermelon seeds – kallangadi hannina beeja The ones which I have left – caraway seeds – ‘may be’ pronounced as shajeera itself – meaning to say the vendor might understand or may be seeme sompu which is little less known name: I myself haven’t heard this name, prefer to say it shahjeera dry fenugreek leaves – ‘may be’ pronounced as kasoori methi itself onion seeds

 – ‘may be’ pronunced as kalaunji itself; ormay be eerulli beeja which is little less known: I myself haven’t heard this name, prefer to say it kalaunji pine nuts – ‘may be’ pronounced as pine nuts itself dry pomegranate seeds – ‘may be’ as anardaana or onagisida daalimbe hannina beeja sultanas – ‘may be’ as sultanas thank you for all the great recipes.

god bless us all! December 20, 2013 at 7:11 pm basil is called as basil. even the indian vegetable vendors call basil as basil. there is no substitute for basil leaves. tulsi is called as holy basil, but the taste and flavors of tulsi and basil is very different from each other. sweet basil seeds are called as sabja/tukmaria. basil leaves are easily available in india. on most supermarket shelves in the vegetable section, you will easily find basil leaves. also in the vegetable markets in indian metros and cities you can find basil. you can also grow basil like tulsi in a pot. you just need to buy the seeds or a small potted plant. April 21, 2010 at 4:10 pm In the pic above, its not a bowl.but a stone grinder, which was traditionally used by the women in Maharashtra, especially in the rural parts. It was used to grind grains like wheat, jowar, bajra, maize etc. Its basically used to make flour from grains. It involves a lot of labor and effort.

I have seen women doing it and I used to think how much strength they must be having 🙂 You may get it in the villages or towns of Maharashtra in the local market. It is still used by some people. I am not sure if you will get it in Indian metros like Mumbai, Delhi, Bangalore etc. Outside India, I don’t think you will get to see this. I think you are mistakenly taking the pic for the masala dabba or spice container. Usually, as I have seen the spice containers are made up of steel or aluminium and you can get them easily in India in any local shop or stores like big baazar, spencer etc. I hope I have answered your question 🙂 List of Spices, their uses and description. It is a dark-brown, pea-size berry. Comes from the evergreen pimento tree. Pungent, sweet mixture of cinnamon, clove and nutmeg flavors Breads, cakes, cookies, fruit sauce recipes. Basil Member of the mint family. It has green leaves. Sweet clove-like flavor, pungent Mostly used in Italian and Mediteranean cuisine. Best with chicken, eggs, fish, pasta, tomatoes. Bay Leaf Leaves from the evergreen bay laurel tree.

Also called laurel leaf. Woodsy, pungent Meats, pickling, sauces, soups, stews, vegetables. Bouket Garni Small bundle of herbs wrapped in a cheesecloth bag or tied together and added in soups to add flavor (parsley, thyme, and bay leaves is the classic combination). Herb blend Cayenne Pepper A mixture of seasoning made from different tropical chiles, including red cayenne peppers. It is very hot and spicy, so use in moderation if you don't like spicy foods. Also called red pepper. Hot, pungent Comes from wild Indian celery called lovage. celery flavor, slightly bitter For pickling, salads (potato and cole slaw), soups. Chili Powder A mixture of different seasonings (ground dried chiles, coriander, cumin, garlic, oregano and other herbs and spices). Mild to hot Chili, eggs and cheese, soups, stews. Chives Belongs to the onion and leek family. Source of vitamin A. Onion or garlic flavor Appetizers, shellfish, cream soups, salads, sauces. Cilantro Bright-green stems and leaves from the coriander plant.

Pungent, soapy fragrance Very popular in Italian, Latin American and Mexican recipes (Fish, rice, salsas, salads). Cinnamon Bark from the Ceylon or Cassia tree Comes in buff color or dark reddish color. Cinnamon sticks are added to dishes during the cooking process to add flavor. It is very aromatic and sweet. Sweets, hot drinks, vegetables (carrots, winter squash, sweet potatoes). Clove Reddish-brown budds from the tropical evergreen clove tree. Aromatic, pungent and sweet. They give a very strong flavor so use with care. spice cakes and cookies baked beans, pickling, sauces. Coriander Related to the parsley family. Seeds from the coriander plant. Mixture of lemon, sage and caraway flavors. Mostly in Mexican and Spanish recipes, pickling, sausages Cumin Dried fruit from a plant in the parsley family. Slightly bitter, pungent, hot Middle Eastern, Asian and Mediterranean cuisine (Chili and curry powder blends, fish, lamb, pickling).

Dill Seed Dried seed from the dill plant Tangy and pungent flavor Green leaves from the dill plant Pungent, tangy fish, pickling, salads, sauces, eggs, vegetables, breads. Fennel Oval, greenish-brown seeds from the fennel plant Aromatic, slight licorice flavor Breads, fish, sauces, sausage, soups, Italian recipes. Ginger The root from the ginger plant slightly sweet, slightly pungent and spicy aroma Chinese, Jamaican and German recipes, (cakes, cookies, marinades). Marjoram Member of the mint and oregano family. Oval, pale green leaves. Aromatic, slightly bitter and pungent Fish, meat, poultry, sausages, stuffing, vegetables Mint One of the most popular spice used. Strong, sweet, cool Refreshing beverages, desserts, lamb, sauces, soups Mustard Comes in white, yellow, and brown seeds. Hot, pungent Meats, pickling, relishes. Powdered mustard (finely ground) is used in sauces. Nutmeg Oval seeds from the nutmeg tree. Dark grey color. Mace is the spice obtained from the membrane of the seeds.

Nutty, warm, spicy Beverages, cakes, cookies, white sauces, sweet potatoes Oregano Member of the mint family, related to marjoram and thyme Strong, aromatic with a pungent marjoram flavor Fish, meat, poultry, tomatoes; Greek, Italian and Mexican recipes Paprika Slightly bitter, sweet to hot Dips, fish, poultry, salads (potato and egg), soups; important ingredient in goulash Parsley Curly leaf and Italian (flat-leaf) parsley are two of the more popular spices that exist. Slightly peppery Sprigs used as garnish, herb mixtures, sauces, soups, stews Peppercorn Berries from the pepper plant. Black, white and green peppercorns are three kinds processed from the this plant.

Hot, peppery Enhances flavor of most meats, eggs and poultry Poppy Very small gray, white seeds from the poppy plant Deep nutty flavor with crunchy texture pastries, breads, cakes, salad dressings, vegetables, meat Rosemary Silver-green leaves; member of the mint family Sweet, hint of lemon Casseroles, fish, fruit salads, lamb, soups, stuffing, potatoes Saffron Dried yellow-orange stigmas from the crocus plant. Pungent, aromatic Rice, poultry, sauces, stews (bouillabaisse), Spanish recipes (paella), Swedish cakes and breads Sage BBC - Food - Cumin recipes FAQs Cumin recipes The small, crescent-shaped seeds of a plant called Cuminum cyminum, which are used as a spice. Cumin seeds have a warm flavour and a strong, pungent aroma. There is also a smaller, darker variety of cumin called black cumin which, added to dishes whole, lends them a smoky note. Recipes using cumin See all recipes using cumin Buyer's guide Instead of buying ground cumin, buy fresh cumin seeds, dry roast them lightly in a pan, then grind them yourself.

Replace your stock frequently - like other dried spices, cumin quickly loses its pungency. Preparation Cumin is frequently used in Indian cooking and is a regular component of curry powder and the Indian spice mixture garam masala. Cumin is also a regular in Mexican cuisine; in Europe, it flavours some cheeses and is sometimes used in baking. Add cumin seeds to dishes whole or grind them to a powder. On this page

Question: Which pungent spice is called ‘jeera’ in Indian cooking?
Answer: Cumin