|
Indian Spices ans Seasonings
Essential Indian Spices -The Role of Spices in Indian Cuisine
Please click here if you would like to shop for
Indian Spices
Indian spices, masala, curry, spices,, spice, curry
recipes, curries, indian curry, thai curry, Indian spices, cooking with spices, Indian
Spices, spice oils, curry powder, red chilli powder, green pepper, spices kerala spices,
spices india,indian spices, cashew, cassia, clove, cinnamon, curry leaf, chill, clove,
ginger, kokam, pepper, tamarind, turmeric.
Indian Spices in food are
used subtly and although Indian food is not bland, most Indian dishes are delicately
spiced to enhance the flavor of the main cooking ingredient. Curry powder is the
definition of fine spices roasted, combined and ground dry. Fresh ground spices are
the order of the day in an Indian home and will be chosen according to the nature of the
dish, season, and family.
The role of spices and herbs goes beyond just cooking. Ancient Ayurvedic texts prescribe
the herbs and spices for curative and therapeutic functions. Ayurvedic scripts
dating back to 3000 years, list the preventive and curative properties of various spices.
1. Curative Properties: Most spices used in Indian cooking are very healthy,
and make the digestion process much easier. The typical Indian cook has learnt to use this
knowledge and weave them into everyday dishes. Ginger prevents dyspepsia, garlic
reduces cholesterol and hypertension, and fenugreek is a good resistance builder. Pepper
is often served as antihistamines, turmeric is used for stomach ulcers and for glow of the
skin.
2. Preserving Foods: Spices have been used to make the food last longer in the
days when refrigerators were not avaialable.
3. Aiding Digestion: In the Western part of the world, after dinner mints are
usually given at a restaurant. Indian restaurants serve fragrant spices such as fennel,
cardamom or cloves. Not only are they great mouth fresheners, but they aid digestion,
prevent heartburn and curb nausea. Others such as asafetida and ginger root, have been
known to counteract flatulence and colic, and are added to lentils, a must with every
Indian meal.
4. Balancing Tastes and Properties of Food: Each spice has a
property-not just a taste property, but a warm or cooling property to it, along with many
others. The cook generally understands these properties and cooking is elevated to
yet another level by using this knowledge of spices into the cooking.
Masala
is a word that is often used in an Indian kitchen. It means a 'blend of several spices.'
Garam (hot) masala is the most important blend masala and an absolute essential to north
Indian preparations, added just before serving the dish to enhance its flavor. The Garam
masala is a blend of cardamom, cinnamon, cloves and black pepper. Masala may be in dry,
roasted ground or paste form. Each State in India has its own particular blend, and
furthermore, each family is partial to their own blend, as well as each cook is partial to
his blend.
South India has a wonderful blend of 'wet spices' where the spices are ground with various
combinations of spices, fresh herbs and nuts. Below are names of spice blends.
Indian
Spices - Indian spice names and Indian spice descriptions are also mentioned
Curry Leaves (Fresh) - ships
Tues only ,
Ginger
Root (Fresh) - ships Tues only ,
Garlic
Cloves (Fresh) - ships Tues only ,
Green
Chilies (Fresh) - ships Tues only ,
Fresh
Mint Leaves - ships out only on Tuesday ,
Baking
Spice ,
Mace
Powder or Javentri ,
Whole
Nutmeg ,
Kasturi
Methi or Fenugreek Leaves (Shambalileh). ,
Fried
Onions ,
Panchpuran-
Indian Five Spice Blend - magical flavor for tomatoes, squash, zucchini, fish ,
Saffron
, Asafoetida
or Hing (Vandevi) ,
Mustard
seeds or Rai. ,
Black
Pepper (Ground) ,
Cardamom
Pods Green Whole ,
Red
Chili Ground ,
Turmeric
Ground or Haldi ,
Coriander
Seed or Dhania ,
Coriander
Ground ,
Cumin
Seed or Indian Jeera ,
Cumin
Ground ,
Fennel
Seeds or Saunf ,
Cloves
,
Fenugreek
Seed ,
Amchur
- Green Mango Powder ,
Poppy
Seed or Khas Khas ,
Ajwain
Seed, Bishops Weed, Carom ,
Black
Salt - Rock Salt or Saindhav ,
Whole
Round Chilies ,
Garam
Masala (WholeSpices) Blend ,
Anardana
/ Pomegranate Seed ,
Curry
Powder ,
Cinnamon
(Malabar Cinnamon) ,
Ginger
Ground ,
Black
Cardamom ,
Black
Pepper (Whole) ,
Sesame
Seeds White ,
Kallonji
Nigella Seeds ,
Sesame
Seeds Natural ,
Coconut
- Shreded and Unsweetened ,
Coriander-Cumin
Blend ,
Garam
Masala Powder ,
Cardamom
Seeds ,
Green
Cardamom Powder ,
Nutmeg
Powder ,
Spice
Box - Traditional Indian ,
Spice
Box with 7 Spices - Traditional Indian Masala Dubba ,
Fennel
Powder ,
Clove
Powder. ,
Caraway
Seeds or Shahi Jeera or Kala Jeera ,
Tamarind
Paste - Tamarindo, Tamar Hind ,
Ghee
- Clarified Butter 64oz ,
Ghee
- Claified Butter , Ghee
- Clarified Butter ,
Jaggery
- Dried Sugarcane Juice ,
Ghee
- Clarified Butter ,
Ginger-Garlic
Paste ,
Garlic
Paste ,
Ginger
Paste ,
Pinch
of India ,
Coconut
Milk ,
Coconut
Cream Powder .
,
Indian Spice Blends
or Spice Masalas
Saffron
Biryani - Instant Rice Hot Dish
Aromatic
Rice Pilaf with Pure Saffron
Dal
or Lentil Spice Blend - perfect flavor for dal
Biryani
Rice Meal Spice Blend - a restaurant spiced rice favorite
Malabar
Coconut Spice Blend - for veggies, fish and chicken
Spicy
Curry Blend for Veggies and Fish
Goan
Vindaloo Spice Blend
Southern
Spice Indian Blend - spice up veggies, rice
Roganjosh
Meat Spice Blend
Indian
Stir Fry Spice Blend
Vegetable
(subzi) Spice Blend - flavor veggies and achieve a tastes of heaven
Channa
/Garbanzo Beans Spice Blend
Korma
Spice Blend .
Indian Spices
Indian
Spice Blends Indian
Curry Pastes
You might also be interested
in:
Indian Spices and how
they are used - A Primer
Indian
Spice Blends - Authentic Flavor Made Easy
Indian
Spices 101 - Cooking with Indian Spices
This
work is dedicated to my mother Shanta who taught me the tenants of Ayurvedic Cuisine and
Knowledge.
BACK TO MAIN CLASS MENU
©
1990 to 2001 - Kavita Mehta. All Rights Reserved.
Kavita has been giving classes on Indian Cuisine in Minneapolis for the
past 10 years. She now shares her work on her website for all to enjoy. |
Curry leaves (Chalcas koenigii)
They are used as a seasoning in Indian Cooking. The currey leaves lose their delicate
fragrance when dried, you should try to obtain them fresh, don't waste your time with the
dried stuff!
Indian Name: Kari patta, Kareapela, Karuveppilai, Karuvepila, Katneem, Bursunga, Bowala,
Karepeku, Karivepaku, Girinimba, Suravi
Chilly (Powder/fresh/dried)
Now a basic Indian spice, used mainly for its pungent and fiery taste, one may use fresh
green or red chilies instead.
Indian Name: Lal mirch, Hari mirch, Morich, Lanka, Lal marcha, mulagu, Marichiphala
Ujjvala, Mirapakaya
Cardamom Pods (eliachi)
Used to flavor curries, masala chai and certain vegetables and Indian desserts and is one
of the spices in Garam masala. Used for its strong but very pleasing flavor.
Indian Name: Eliachi, Choti elaichi, Yellakai, Elathari, Elakkaai, Yalukalu, Ellakai
Cinnamon (Cinnamomum verum)
Used for its sweet and pleasing flavor. It is the bark of the cinnamon tree and one of the
spices in Garam masala. It is normally used to flavor curries, masala chai and certain
vegetables and Indian desserts.
Indian Name: Dalchini, Erikkoloam, Dalochini, Durusita, Twak, Illavangam, Lavanga pattai,
Lavangamu
Clove (Eugenia caryophyllata)
Used for its pleasing flavor. and is one of the spices in Garam masala. It easily loses
its flavor and is used to flavor curries, masala chai and certain vegetables. Indian Name:
Laung,Lavang, Lavanga, Labango, Grampu, Krambu, Shriisanjnan, Lavangalu
Black Pepper (Kala Mirchi)
Black pepper are used in Indian cuisine at all stages of the cooking process and as a
table condiment.
Indian Name: Kala mirchi, Gulki, Menasu, Kuru mulagu, Marichan, Vella, Krishnan,
Krishnadi, Savyamu, Miriyalu
Ginger (Rhizoma Zingiberis)
A basic but not essential Indian spice, used for its warming properties and wonderful
aroma and taste.
Indian Name: Adrak, Sonth, Alla, Inchi, Ada, Adraka, Shringaveran, Sringaaran, Allam,
Ingee
Tamarind (Pulpa Tamarindorum)
The Juice of dry Tamarind are adequate to add a touch of sourness in the curry. It is
extensively used in south indian cuisine and is normally used as a replacement for
tomatoes.
Indian Name: Imli, Amla, Huli, Hunise mara, Puli, Imbli, Tintiri, Tintiddii
Fenugreek (Semen Foenugraeci)
This is a basic but not essential Indian spice which is actually a lentil and is used for
its strong, bitter taste. After turmeric it has the most medically useful item in the
Indian kitchen. If it is burnt it gets very bitter and should be thrown away.
Indian Name: Methi (seeds), Kasoori methi, Sag methi (leaves), Mente, Methri, Vendayam,
Mentikura, Mentula
Click here for subscribing Culinary
Journeys
Indian
Cook Books and their Reviews
BACK TO INDIAN FOOD BLOG
|
|
