THE MOST COMMON AND FLAVOURFUL INDIAN SPICES

Introduction to Indian Spice

Spices are the key to unlocking the true potential of Indian cuisine, making even the simplest of ingredients into a flavor-packed, delightful meal. Traditionally found in many Indian households, a round spice box often contains 6 or 7 essential spices. This variety of spices differs based on geographical region and individual family preference.

Some spices are present as a whole, such as cumin and mustard seeds, some as powders, for instance, red chili and turmeric, while others take the form of spice blends like the iconic garam masala. The seven distinct Indian spices traditionally native to India - are cumin, coriander, cloves, cinnamon, turmeric, Fenugreek, and cardamom.

For centuries, Indian culture has found uses for spices and herbs like black pepper, cayenne pepper, cinnamon, turmeric, and cardamom, not just for food flavoring but also for medicinal purposes. As early as the 8th century BC, spices, such as cardamom and turmeric, were cultivated in the gardens of Babylon.

An increasing number of studies have shown that Indian spices and herbs have properties that may improve cognition and mood, lower glucose and cholesterol levels, and also act as antioxidants, anti-inflammatory, anti-tumorigenic, and anticarcinogenic agents.

Alcoeats is your go-to place for all your Indian spices needs. Explore the plethora of exotic, flavorful spices and let your guests be in awe of your creative culinary style - just a pinch of our masalas can make all the difference.

Common Flavorful Spices

Combining aromatic spices to create exquisite cuisine is a transcendent experience. Exploring the tastes and techniques of Indian food will surely expand your cooking capabilities. Listed below are the primary spices used in Indian cooking - gaining familiarity with them is an ideal way to begin understanding this style of cuisine.

Turmeric

In Indian cuisine, turmeric is essential; it adds a unique earthy taste to a dish and a bright yellow hue. Its health benefits are incomparable to any other spice used in Indian cooking, and a mere teaspoon is enough to spice and color food for four people.

Cumin

Cumin seeds, possessing a flavor reminiscent of caraway or dill, are frequently featured in Indian dishes, curries, and various savory dishes. Generally, it is best to use the whole seed and fry it in oil at the start of cooking (called tadka).

Green Cardamom

The flavor of cardamom, caused by a compound known as cineole, is comparable to eucalyptus, as is commonly found in cough losanges. Recipes generally recommend two to six cardamom pods. For a great taste, these pods are present in hot oil before cooking an Indian dish.

Coriander

Coriander seeds, a must-have ingredient in many culinary dishes, have an unforgettable scent - a combination of sweet citrus and light woody tones. For maximum flavor, it is best to grind them right before adding them to the sauce.

Garam Masala

India's signature spice mix is Garam masala, a delightful blend of spices like pepper, cinnamon, nutmeg, cardamom, cumin, coriander, tej patta, and pepper. A spoonful or two can be added while sautéing onions or during the cooking process of a sauce. Garam masala can even be used as a garnish for added flavor.

Fenugreek

One of the lesser-known Indian spices is Fenugreek, whose seeds possess a notable bitterness yet offer substantial health advantages. Its leaves, meanwhile, have a much less pungent flavor and a delightful scent akin to maple syrup.

Black Cardamom

Black cardamom seeds, with the same fragrant eucalyptus aroma as the green ones, are indispensable when adding flavor to our dishes. They are dried over a flame before being added to recipes, which gives them a smoky taste and charred blackened exterior.

Cinnamon

The spice known as cassia bark can usually be found in Indian grocery stores and can be used as a substitute for cinnamon. This tip applies to cassia and cinnamon, as they are related spices.

Nutmeg

Whole, grated nutmeg is a frequent ingredient in India, particularly in southern Indian cooking. This spice can be further grated or smashed into more significant bits for a tadka step in cooking. To use it in its entirety, you can employ a sharp knife to shave it. An alternate method is to leave the nutmeg whole.

Indian Red Chili

Indian red chili is a fragrant and vivid red-colored ground spice with heat similar to that of cayenne pepper, yet it may differ in strength depending on its region of origin and its cultivation. Its taste is generally more flowery than cayenne pepper and is a great ingredient to incorporate cautiously towards the conclusion of a dish to adjust the heat level.

Summing Up

For optimal longevity, store your ground and whole spices in airtight containers in cool, dark areas such as your spice cabinet. To ensure the lifespan possible, keep them away from heat and light. Additionally, to ensure your whole spices last as long as possible, consider placing them in the freezer.

Alcoeats is the ideal spot to obtain your Indian spice necessities. Dive into the large selection of vibrant, delicious spices and dazzle your guests with your culinary skills - only a touch of our masalas can make an incredible difference.