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Indian Spices ans Seasonings
Essential Indian Spices -The Role of Spices in Indian Cuisine

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Indian spices
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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 .

Granite (Stone) Mortar & Pestle 8 "- Best Seller , Mortar Pestle Granite 6 "

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.

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© 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

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Indianfoodsco.com is the best online food store and mail order. Our store has the highest quality food.  We are more than an Indian grocery store. Our spices and spice blends are the best in the world and are handblended and made in small batches in USA to ensure quality and freshness. We are the only store that carry Indian meal solutions that are healthy. We encourage you to try our Ajika Dal Meals and Ajika Rice Pilafs. Our store has indian recipes, cooking instructions and online cooking classes. Our aim is to help you make the cuisine of India yours!. If your Indian food shopping includes Indian chutney, indian pickles, indian curries, Indian curry spices, ghee, papad, lentils, indian curry, vindaloo spices, chai, hing, hot mix, tandoori spices, grilling spices, wonderful Indian food gifts, vegetarian foods, ayurvedic oils our store choices will delight you.
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