An Introduction to Indian Spices

Coriander Seed or Dhania

It is the spherical dried seed of the coriander plant better known in America as cilantro. Coriander powder adds freshness to the many spicy dished used in India. The flavor complements many foods and never masks the presence of other ingredients. In ancient Indian texts coriander is supposed to have diuretic properties. Coriander is an annual herb native to Western Asia. For a traditional flavor dry roast coriander whole seeds on low heat and grind in a coffee grinder just before use. Freshly ground corriander is recommended for the gourmet.

Red Chili Ground

Chilis provide an excellent seasoning, color, pungency and warmth to any dish. Chili peppers are spicy because they contain a compound called Capsaicin, which is entirely unique to the chili pepper. Dried red chilies are used extensively in some regions of China. Drying is done for practical purposes so that chili is always available. In the southwest region of Sichuan province and in Hunan, one may see long strings of dried red chilies hanging in kitchens of homes and restaurants. The drying process concentrates the power of the chili, which then adds vigor and complexity to spicy dishes. Chilis are often combined with other ingredients, such as peppercorns and garlic, to make a rather fiery concoction.

Turmeric Ground or Haldi

Turmeric is a member of the ginger family. It does not add much flavor to the dish but its color can make a dish come alive. Essential to curry blends. Use sparingly as too much of it can turn the dish bitter. Turmeric needs to be cooked. It is used in most dishes in India for its healthful qualities.

The root, or rhizome, has a tough brown skin and bright orange flesh. Ground Turmeric comes from fingers which extend from the root. It is boiled or steamed and then dried, and ground. It is used in India since Vedic times (5000 years) for regular preventive reasons. It is popular spice as it makes dishes look spectacular with its brilliant golden-orange color. Turmeric is a very important spice in India, which produces nearly the whole world’s crop and uses 80% of it. Turmeric is used extensively in Indian, Indonesian, African and Thai cuisine. In India it is prized for its antioxidant, anti-inflammatory, and antibacterial effects. For this reason a small amount of turmeric is added in dishes daily.

Mustard Seed or Rai

Mustard seeds are tiny round brownish-black or purplish-brown seed obtained from annual Indian mustard plan. When mustard seeds are added to hot ghee or oil, they pop, sputter and turn gray, developing a nutty taste in process. They are a very integral part of South and East Indian cuisine.

Cumin Ground

It is one the most widely used spice in Indian cooking. Mexican cooking and MiddleEastern cooking also use it often. It is also a very important element in Indian and ayurvedic cooking and has been used for millennia. North Indian curries and dry vegetables are mostly flavored with whole cumin seeds. Cumin is considered to have digestive properties and is also considered to have cooling properties. Hint: Ground cumin has a short shelf life. Buy whole cumin seeds or small amounts of ground cumin powder. Ground Cumin is stronger than whole seeds.

Saffron

It has a characteristic aroma and a peculiar, exotic, bitter taste. Often called ‘The Golden Spice’ it has a deep reddish brown color and can make any dish smell, taste and look royal.

Saffron is the stigma of a flower of the crocus family which originated in the West Asia. Today it is cultivated primarily in Spain and India. It in West Asia and grows in Kashmir and turkey, and in Mediterranean countries – the largest quantity now comes from Spain. The yield of saffron stigmas is quite small. It takes almost 100,000 hand-picked crocus flowers blooms to obtain just one Kilogram of dried saffron!. It is a time consuming task to extract the three stigmas from each flower. These hand-picked stigmas that are called threads that is called saffron. It is no wonder that saffron holds the distinction of being the world’s costliest spice. Saffron comes in strands which need to be soaked in a little warm water or milk to infuse. It is best when sealed tightly and stored in a refrigerator.

Fennel Seeds or Saunf

Fennel is mainly grown in Egypt and India. Fennel has an anise-like flavor but is more aromatic, sweeter and less pungent. Fennel Seed added to meatballs or meat loaf gives an authentic Italian flavor. Fennel sometimes form part of garam masala powder. It is not essential to fry fennel powder as it is very aromatic. Used widely in the cuisine of Bulgaria, Romania, Hungary, Greece, Turkey, Italy, France, Germany, Egypt, India, and China. Hint: Toasting Fennel Seeds accentuates their flavor.

Kasturi Methi or Fenugreek Leaves

Fenugreek leaves will warm you and delight you. This herb is used as a spice in Indian curries and its strong aroma is the aroma that drafts through a North Indian Restaurant. In Iranian cooking they are added to stews and rice dishes.

Kasturi Methi are the dried leaves of the fenugreek plant. The leaves can be used fresh or dried. The fresh leaves are used as a vegetable or greens. The dried leaves are used as an herb. The taste is bitter but addictive. An added bonus is its healthful properties — today we do not use many bitter foods that help us in controlling our appetite and this a tasteful way of adding the bitter taste to our diet. The dry leaves are cooked along with potatoes in the cold winter months in Northern India.

Fenugreek Seed

Fenugreek seeds are actually a small legume. They have a unique flavor and is used widely in Indian and the Middle Eastern cuisines. Fenugreek is an annual herb native to the Mediterranean region, the Ukraine, India, and China. It has a slightly bitter taste and must be dry roasted or pan fried. Hint: If roasted to reddish color it becomes too bitter and should be discarded.

Fenugreek restores nitrogen to the soil and used as cattle fodder. It provides a good source of protein, vitamins and minerals. In India it is prized for to its preventive and health producing properties. Due to this it forms the basis of many curry, vegetable and chutney dishes.

Amchur — Green Mango Powder

The spice amchur is unripe or green mango fruits which have been sliced and sun dried. Mangoes are grown all over India. Before their peak, in the summer season, the markets are full of tart, bright green, unripe mangoes. Raw mango slices are dried in the sun and then powdered to make amchoor. The name comes from Hindi aam, mango and choor is powder. Amchoor is used to make a dish tart and is used instead of limes and tamarind in Indian cookery. It is used as a souring agent or to tenderize meats. The powder can get lumpy so crush between the fingers before sprinkling over foods. Use one third of the amount of lime/lemon juice you would use.

Cinnamon (Malabar Cinnamon)

Malabar Cinnamon is a particular type of cinnamon grown in Kerala and the Malabar coast. This is used in Indian in sweet and savory dishes. Cinnamon is made from the inner bark and is found in quills and in powder form. It has a warm flavor and pleasing fragrance. Our Indian cinnamon is perfect for curries. A small piece goes a long way in flavoring a dish.

Use pieces of quill in pilafs and use powder form in curries and sweets. Ground cinnamon is much more flavor than whole or broken cinnamon so use accordingly. Cinnamon quills are superior as they have more of the essential oils and true flavor.

Cloves

Cloves are the unopened flower buds of a small evergreen 50 ft tree, native to ‘Moluccas’ or ’spice lands’. It is the buds that are harvested and dried in the sun. India, Indonesia, Madagascar, Tanzania, Sri Lanka, Malaysia and Grenada are the main producers of this spice. Cloves have a unique unparalleled taste which is strong yet at the same time pleasing, burning yet at the same time numbing, Used in savory foods and at times in sweets. Cloves impart a wonderful mouthwatering aroma in foods. Essential to Indian Garam Masala, Indian meat dishes, Pulaos and added to many Indian Curries.

Black Cardamom

One of our most favorite spices in rice. The large oval-shaped black pods release a warm, aromatic flavor. Unlike the green pods this cardamom is rarely used in deserts and sweet dishes. Black cardamom is now a staple in African, Indian and Middle Eastern cooking. Black cardamom has a unique smoky flavor and is just excellent in rice. Use sparingly as it has a rich flavor.

Black cardamom is one of the ingredients in the Garam Masala of North India, a very extensively used spice blend in India when entertaining. The robust aroma of black cardamom can improve nearly any curry or meat dishes. It is excellent in rice and Garbanzo Curry.

Cardamom Pods Green Whole

This has always been a highly valued spice as it has a pleasing taste and rich aroma. It is as versatile as saffron and vanilla and can be added to both savory and sweet dishes like beverages (chai), desserts (kheer), Curries and pilafs. The seeds have a sweet, highly-perfumed citrus fragrance. Cardamom is an expensive spice, second only to saffron. Its origins are in India’s Malabar coast.

The Arab traders introduced cardamom from India to the markets in Copenhagen and Europe. Many traditional sweets in Europe now are flavored with this spice. It is often adulterated and there are many inferior substitutes from cardamom-related plants, such as Siam cardamom, Nepal cardamom, winged Java cardamom, and bastard cardamom. However, it is only Elettaria cardamomum which is the true cardamom. Indian cardamom is known in two main varieties: Malabar cardamom and Mysore cardamom.

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