Indian Food is known for its spicy quotient and that´s one of the key reason why Indian cuisine is so attractive and tempting. After moving to Germany, I had never thought that I would miss on Indian street food more than anything else. But the brighter side to it is, I cook more now than ever, which undoubtedly gave me a chance to experiment and share them with you.
Traditional Indian Rasoi (kitchen), made use of varied range of spices which not only incorporates rich aroma and flavours but is an add-on to nutritive values. Indian Spices/Masala are prodigious yet a very interesting topic for me– each with different flavour and power. It is tricky but a perfect blend can make the food exceptional delicious.
In my earlier post, I have shared the basic spices, used in daily cooking. Here, I share an exclusive list of spices which are used occasionally(used but not daily) in speciality dishes.
Carom Seeds
Indian name: Ajwain
These are tiny seeds which can work wonders to bad stomach or other digestive issues. With such wonderous aiding properties, this spice is mostly used as a seasoning over some vegetables or lentils which are heavy to digest. This spice has a very sharp and bitter taste when eaten raw. These seeds are also used in Indian breads like Paratha, Naan or Bhakri (variety of Indian breads made from different flour).
Well, there are so many ways to get Ajwain in use in our daily routine, and one of my favourite recipe using these generous seeds is Cabbage Flatbread — which is so tempting and a treat to your tasting buds.
Cloves
Indian name: Laung
Probably you would have heard of its use in Indian teas than in another preps, which is quite common; but not as much as in Indian dishes. It is one of the most intense and hot spice to deal with, you can count it just a step down to chillies in its hotness quotient. This intense flavour can be used as whole or grounded with other spices, but on an appropriate measure or it could be over powering. Used in most part of India, as it gives an immense character and blends perfectly to all variable dishes.
Cardamom
Indian name: Elaichi
Indian cuisine offers an array of spices and some like cardamom are even deeply classified into two variants. There are very much different in appearance and size; one that is used majorly in cooking vegetables, rice, tea and even sweets for that matter, comes in green with a 3-sided flower bud appearance. The green outer shell covers the bundle of black tiny seeds. The seeds have a very pleasant and refreshing flavour to it, which complements the flavours of hot spice like black pepper or cloves. It´s crushed and used for sweets and desserts.
On the contrary, the other variant of Cardamom is in black and bigger in size, known as Badi Elaichi in India which completely a complete divergent to the green. It has an intensely powerful, smoky and spicy hot flavour to it. The flavours get over powering on slow cooking and course of time of cooking.
Cinnamon
Indian name: Dal cheeni
Most unique looking spice so far, which makes it even more easily distinguishable, is nothing more than a Cinnamon tree bark. It may sound a bit unusual to use a tree bark as an ingredient to cook, but its fragrance and flavour helps you clear your mindset.
With its bark like texture on the exterior and rusty, aromatic woody, earthy flavour on its interior; it is a perfect spice to balance out the heat of chillies. It adds an authentic aroma to the food with its intensely deep fragrance.
It works best either ways, grounded or whole.
Fenugreek
Indian name: Methi dhana/ Kasturi Methi
Fenugreek leaves are more popularly used than its seeds. They are brown in color and squarish in shape. With its distinctive look, they can be easily identified.
Fenugreek leaves, Kasturi Methi is used in most of the North Indian curry recipes which adds the musky earthy flavours. They are very strongly fragranced and should be used very cautiously in small amount.
The Fenugreek seeds are effectively as a whole and grounded used in South Indian curry/ Sambar recipe.
Black Pepper
Indian name: Kali Mirch
Small Black balls with ridged texture is how they look. Black pepper though native to India is used almost everywhere in the world as a seasoning spice over a salad, pasta and so much more. They can be used directly or after dry roasting. These are usually found in the vegetables, where they are tempered in hot oil with other raw spices and vegetables. The crushed powder can be used to spice up a bit in soups, pastas, etc.
Saffron/Zaffran
Indian name: Kesar
King of Spices, an appropriate title to this spice, not only due to its prices being comparable to Gold, but also because it requires a lot care, attention making it labour-intensive task. It´s the stigma of crocus flower, hence looking like little orangish red threads. As fresh the saffron is, deeper is its shade. It has a unique aroma, which makes you crave even more; it makes your taste buds go floral and its color makes the food more intimidating.
It is quite simple to use it; small quantity is dissolved in warm milk and after leaving for about 20 mins the liquid is effective. A lot of Indian recipes make you of saffron and not just for hot meals but also as a key ingredient in desserts. Most of the Indian desserts feature this ingredient.
Nutmeg
Indian name: Jaiphal
Nutmeg: Another on the list which complements Indian sweets and desserts are nutmegs. Nutmeg are hard circular balls with brown outside and the interior is patterns more or less like veins on a leaf. This is usually stored raw to keep the flavours intact. They are freshly grated or grinded at the time of use, and as the flavour is intense and fragrant a small quantity is perfect to use.
That´s an elaborate list of spices that are part of authentic Indian food.
Author: Kinnari
Welcome! I am Kinnari, a 20 something Engineer from Pune, India. Presently residing in Germany, which got me an opportunity to explore the world around me! Staying far from my family also got me a chance to step into the kitchen and put my apron on! Altogether a big opportunity to share my experiences with you!
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