Indian Spices

 

Indian food is a tempting mixture of the senses: mouth-watering aromas, attractive colors, and of 
course those spicy, sweet, tangy flavors. But for those who cook at home, this cuisine can be 
disheartening. When you look at what’s needed to learn easy cooking recipes of Indian food,
 it’s easy to be put off by the long list of spices prescribed. Indian spices consist of a variety 
 of spices grown across the Indian subcontinent (a sub-region of South Asia). With diverse climates
 in various parts of the country, India produces a huge amount of spices, many of which are native to
 the subcontinent, although others were imported from similar atmospheric conditions and have since
 been propagated locally for decades.

Learn easy cooking recipes provide you the more information about main spices of India.Spices in 
India are also used as a topping. Spices combine particular dish to excerpt the nutrients and bind them
 in a tempting style. Some of the spices are added last as an additive and are typically heated in a pan
 with ghee or cooking oil before being added to a dish. Lighter spices are added at the end, and spices
 with strong flavor should be added first. "Curry" assign to learn easy cooking recipes in Indian meal 
that involves certain spices blended together, whether dry or with a gravy base. Nonetheless, it also
 indicates to Curry leaves, customarily used in South Indian cuisine.

The five most essential and commonly used spices in regular home Indian food are:

• Cumin seeds.
• Coriander seeds.
• Black mustard seeds.
• Cayenne pepper.
• Turmeric. 

Cumin Seeds –An Alluring  Spice!

Cumin is one of the main spice that forms an intrinsic element of different dishes in the Indian traditional
 easy cooking recipes. In Hindi, Cumin is known as “Jeera”.The mild and bitter flavor of this aromatic 
spice, as well as its abundant oil content, make it usable in Indian, Mexican, North African, Middle 
Eastern and western Chinese easy cooking recipes. In India, cumin seeds are the decisive element
 of curry powder and ‘Garam Masala’. They are generally fried or roasted before usage. Cumin seeds
 are generally available dried or ground to a brownish-green powder.Cumin seeds are generally 
available in three colors- amber, white and black. The amber seeds are the most common.
 The black ones have a complex flavor and cannot be substituted for the other two. Black cumin 
seeds or nigella are different from cumin seeds though both are similar in appearance. Cumin is also
 called as“kalonji” in the north part of India and “Kalo jeera” in Bengal, they have a salty, tangy, powerful,
 sharp and slightly bitter taste and a spicy-sweet aroma. 

 Coriander seeds :

We can easily find coriander seeds in every kitchen of an Indian house. In India, coriander seeds are
 known as “Dhania”.Coriander is well-known spice in other countries as well and known as Cilantro or
 Chinese parsley. Coriander is an important annual herb in the family Apiaceae. Apiaceae or
 Umbelliferae is a family of mostly aromatic flowering plants. All parts of the plants of this family are
 edible, but the fresh leaves and the dried seeds are the parts most traditionally used in easy cooking
 recipes. It is a considerable spice herb having a prime position in flavoring cooking recipes. The
 young stage of coriander plant is used for seasoning and garnishing curries and soups. The seeds
 are widely used as condiments with or without roasting in the preparation of curry powders and 
sausages.

 Black Mustard Seeds :

Black mustard seeds are small little strong flavored seeds used most ordinarily in easy cooking
 recipes of Indian food. They are the most aromatic of all mustard seeds. These tiny seeds are dark
 brown in color with a slightly reddish in complexion to some seeds. Black mustard seeds are also
 known as “Rai” or “Lal Sarsu “ in Hindi.

  Cayenne pepper :

The cayenne pepper is a type of Capsicum annuum. It is commonly a moderately hot chili pepper 
used to flavor dishes.  This is a group of tapering, 10 to 25 cm long, commonly skinny, mostly red 
colored peppers, often with a curved tip and somewhat rippled skin, which hangs from the bush as 
opposed to growing upright. Most of the types are commonly rated at 30,000 to 50,000 Scoville units. 
The fruits are normally dried and ground to make the powdered spice of the same name, although 
cayenne powder may be a blend of various varieties of peppers, generally consist of cayenne peppers
,and sometimes or sometimes not contain the seeds.

  Turmeric :

Turmeric is a venerable spice in all the easy cooking recipes, an indigenous of South East Asia, used
 from elderly as a dye and a condiment. It is cultivated majorly in Bengal, China, Taiwan, Sri Lanka, 
Java, Peru, Australia and the West Indies. This spice plays an important role in Hindu religious 
customs, and also as a dye for the holy merry widow, being natural, unsynthesized and low cost.
 Even turmeric is one of the cheapest spices. Although it is used as a pigment similarly to saffron,
 the comestible uses of the two spices should not be baffled and should never replace saffron in
 cooking recipes. It's been almost 4000 years of the use of turmeric, to the Vedic civilization in India,
 it was used as an edible spice and had some religious connotation.