Can you even imagine Indian cuisine without its spices? To bring back the rich flavors of these distinctive dishes, here are the 10 spices you must have in your collection.
Pride of India cuisine like biryani, tandoori chicken, samosas, and chicken tikka masala are enough to tempt anyone's taste buds. Is the problem that you don't know what lies behind the delicious flavors of these dishes? The answer is simple - Indian spices, which each contribute to a rich complexity of flavor. Want to taste the authentic flavors of India at home? Here's a great place to start: stock up on Indian spices and store them in an Indian spice rack in a cool, dry place, shielded from direct sunlight.
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5. Rich and colorful **Kashmiri Red Chili** packs a punch with its electric red color and delightful flavor in many Southeast Asian cuisines.
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This wine has a rich flavor profile described as: earthy, slightly bitter with a hint of hazelnut.
You can use the whole seeds or in powder form. Cumin is often dry-roasted to bring out its flavor. It is found in almost all curries, as well as in garam masala, a blend of spices commonly used in the cuisine of India.
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mild, lemony, slightly spicy.
Ground coriander seeds are also found in blends like garam masala and curries, while fresh coriander is often used as a garnish.
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earthy, peppery, slightly bitter.
Turmeric is a fundamental ingredient in Indian cuisine, used to flavor a variety of dishes including rice, lentil curries, samosas, and vegetable dishes. Additionally, it is considered to have antioxidant and anti-inflammatory properties, which help with digestion and strengthen the immune system.
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Having a rich, bittersweet flavor with a subtle sweetness reminiscent of toffee-like notes.
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Having a warm, pungent, and astringent taste, with a hint of spice and citrus, and a distinctive herbal note reminiscent of camphor.
Mace adds a flavor of green cardamom to curries, biryanis, and desserts, such as halwa or kulfi, an ice cream from India. Black cardamom, a smokier variant, is typically used in richer dishes, like stews.
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It has very high heat levels, which can vary greatly in intensity based on the specific type of chilli.
This is one of the more potent spices available in the spice rack, imparting the distinctive heat of Indian cuisine to curries, marinades, and chutneys.
Garam masala
A mixture known as garam masala consists of a mix of ground spices from India that are roasted, including cinnamon, cloves, cumin, coriander, and cardamom.
Garam masala is often added as a finishing touch to enhance the flavor of dishes that have already been cooked, making it ideal for use in curries, soups, and grilled meats.
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This scent is characterized as having a mild, woody quality with sweet undertones and a subtle hint of warmth.
Cinnamon is one of the most widely used spices worldwide, particularly in desserts. Yet, in India it predominantly features in savory dishes, such as biryanis and dhals, or it is employed to heighten the flavor of sweet vegetables like pumpkin and sweet potato.
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The scent is very fragrant, robust, somewhat sweet, and somewhat spicy.
Occasionally added to curries, biryanis, and reduced-heat dishes, cloves are also used in some Indian teas and sweet treats.
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peppery and slightly bitter.
To release their full flavour, mustard seeds can be dry-roasted before adding them to vegetable curries or pickles.
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