Spices நறுமண பொருட்கள்

Spices always play a prominent role in kitchen as well as in certain medicinal activity like diuretic, eccoprotic, carminative aperients, expectorant, and many more. 

Indian food is renowned for its vast array of spices. The beauty of this cuisine is about the delicate balance of many spices. Whether you oil-fry your spices or dry-roast them, they’re full of aromatics and flavor. Read below to find out 8 essential Indian spices that no kitchen should be without.

Green Cardamom:- Green Cardamom tends to be used more often with a light and sweet flavor and can be found in nearly everything from garam masala to lassi. 

Cloves :- In Western cuisine, we tend to associate cloves with Christmas time, however, in Indian cuisine, its used commonly all year round. The gentle anises notes of this spices is often recognizable in spice blends. You can use them whole or ground up.

Cumin;-  Cumin is an extremely aromatic spice with warm and earthy tones. You’ll find it either as seeds or as a ground powder – quite often toasted. Freshly ground cumin is the best way to release the intense flavor of this spices, however, careful when toasting as it can burn very easily.

Coriander :- This seed is often regarded as one of the oldest known spices in the world. The coriander seeds are particularly aromatic with citrus tones. Ground coriander is one of the most commonly used Indian spices, especially as it is a key element in garam masala.

Ginger :- Fresh ginger can give your Indian dish a real earthy and peppery kick. If you’re using ginger, add it in at the same time as the garlic to allow the natural oils of the root release whilst cooking. 

Mustard Seeds :- There are 3 different colors of mustards seeds: yellow, black, and brown. All three can be used interchangeably in Indian cooking. To maximize the Smokey and nutty flavor of mustard seeds they should be crushed or kept whole and cooked in oil. Mustard seeds are particularly prominent in the cuisine of North India.

Fenugreek :- Fenugreek may not be the most well known by name, however, its flavor is certainly identifiable. Fenugreek gives madras curries the ‘curry’ flavor and fragrance that many associate generally with Indian cooking. Fenugreek leaves are often used in Indian cooking. They tend to be dried and either infuse sauces or crushed, particularly in butter chicken recipes.