Other Indian Spices
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production. For example, vanilla is commonly used as an ingredient in fragrance manufacturing.
A spice may be available in several forms: fresh, whole dried, or pre-ground dried. Generally, spices are dried. Spices may be ground into a powder for convenience. A whole dried spice has the longest shelf life, so it can be purchased and stored in larger amounts, making it cheaper on a per-serving basis. A fresh spice, such as ginger, is usually more flavorful than its dried form, but fresh spices are more expensive and have a much shorter shelf life. Some spices are not always available either fresh or whole, for example turmeric, and often must be purchased in ground form. Small seeds, such as fennel and mustard seeds, are often used both whole and in powder form.
Indian spices
Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent. Others were imported from similar climates and have since been cultivated locally for centuries. Pepper, turmeric, cardamom, and cumin are some examples of Indian spices.
Black cardamom
Very earthy and darkly aromatic. Often used in North Indian curries.
Used as Tempering Spice.
Black peppercorns
Pepper may be used whole or ground in Indian cuisines. The largest producer is the southern Indian state of Kerala.
Used as Tempering Spice.
Buchanania lanzan
Also known as Charoli/Chironji, is a type of nut particularly used in making desserts.
Carom seeds
Also known as bishop’s weed, they’re different from celery seeds and Radhuni seeds
Used as Tempering Spice.
Cubeb or tailed pepper
Tastes of clove with added bitterness with a persistent mild numbing sensation
Curry leaf or sweet neem leaf
Foliage of the curry tree.
Cannot retain flavour when dried. Only used fresh
Garam masala
Blend of 8+ warming spices. Each family has their own secret recipe.
Red Chili Pepper
Red Chili Hindi Name: लाल मिर्च Dried red pepper may be used whole or powdered. India is the largest producer of red chilies. As the name suggests it is red in color and can be consumed as it is or can be broken down and made into a powder.
Turmeric
It is used extensively in Indian cooking. It is also often used as a colourant. It has a warm, peppery taste with musky, earthy undertones.
White Peppercorns
Mostly used in white, cream based gravies/curries.
