Indian spices are an integral part of Indian cuisine and are used to enhance the flavor of food. Indian spices have been used for centuries to improve the taste, texture, and aroma of a variety of dishes. They are also used to add a unique flavor to dishes and to make them more appetizing. Indian spices are not only used in cooking, but also have medicinal properties that have been used for centuries to treat ailments. Furthermore, Indian spices are used for their aromatic and flavor-enhancing properties, which can be used to improve the overall taste of any dish.
Must Have Indian Spices in Your Pantry
Having a well stocked pantry is essential for creating delicious Indian dishes. Essential Indian spices to have on hand are cumin, coriander, turmeric, garam masala, cardamom, chili powder, and cinnamon. Cumin is used to add a nutty, earthy flavor to dishes like curries and dal, while coriander adds a tangy and citrusy flavor. Turmeric is a bright yellow spice that adds a mild flavor and is used in many Indian dishes for its health benefits. Garam masala is a spice blend that is used for flavor and aroma, and usually contains a combination of ground spices like cumin, coriander, cardamom, and black pepper. Cardamom adds a sweet and aromatic flavor to dishes, and is most commonly used in desserts. Chili powder adds a spicy kick to dishes, and is often used to make curries. Finally, cinnamon adds a warm, sweet flavor to dishes, and is used in sweet and savory dishes alike. With these essential spices in your pantry, you can create delicious and authentic Indian dishes.
- Ajwain: Ajwain, also known as carom seeds or Bishops weed, is a spice commonly used in Indian cuisine. It has a strong, pungent flavor and a slightly bitter aftertaste. Ajwain is rich in thymol, a compound that has been used for centuries in Ayurvedic and Unani medicine due to its anti-inflammatory, antiseptic and digestive properties. It is also known to help reduce flatulence and bloating.
- Poppy Seeds: Poppy Seeds are small, edible seeds of the poppy plant. They are highly nutritious, containing calcium, iron, dietary fiber, magnesium, phosphorus, potassium, and zinc. They can be used in baking, cooking, and as a topping for salads, oatmeal, and other dishes. Poppy seeds have a nutty flavor and can be used in a variety of recipes.
- Caraway Seeds: Caraway seeds are an aromatic spice that are used in a variety of dishes, such as soups, stews, and curries. They have a sharp, earthy flavor and aroma, and are used to add a depth of flavor to dishes. Caraway seeds are also widely used in baking, particularly to flavor rye breads. In addition to their culinary use, caraway seeds are also used medicinally to help with digestion, reduce gas and bloating, and soothe stomach cramps.
- Turmeric: Turmeric is a spice that is made from the root of a plant in the ginger family. It has a deep orange color and a strong, pungent flavor. It is one of the main ingredients in curry powder and is used in both savory and sweet dishes. Turmeric is known for its anti-inflammatory properties and is used for medicinal purposes in many cultures.
- Sesame Seeds: Sesame Seeds are small, oil-rich seeds that have a nutty flavor and a delicate, almost invisible crunch. They are widely used in baking and cooking and can be found in many pantries. Sesame seeds are a good source of calcium, protein, and fiber, as well as essential vitamins and minerals. They are also rich in antioxidants and have anti-inflammatory properties.
- Nutmeg: Nutmeg is a spice made from the seed of the Myristica fragrans tree. It has a warm, sweet, spicy flavor that is often used in baking and savory dishes. It is a popular ingredient in many cuisines around the world, including Indian, Chinese, and Middle Eastern cuisines. Nutmeg is also used in traditional medicine as a stimulant and to treat digestive issues.
- Mustard: Mustard is a plant grown for its seeds, which are used to make many different food products including condiments, sauces, and spices. The mustard plant belongs to the Brassicaceae family, which includes other edible plants such as cabbage, kale, and broccoli. Mustard has been used as a condiment since ancient times and is a popular flavoring in many cuisines around the world.
- Fenugreek Seeds: Fenugreek seeds are small, brown-yellow seeds that are used in many culinary dishes. They are also used in traditional medicine to treat a variety of ailments, such as indigestion, inflammation, and diabetes. They are rich in iron, magnesium, manganese, phosphorus, copper, and vitamins A, B6, and C.
- Fennel Seed: Fennel Seed is a spice commonly used in cooking. It has a sweet, licorice-like flavor and aroma, and is often used to flavor fish, salads, and other dishes. Fennel seed is also used in traditional medicines and to make essential oils.
- Dry Ginger: Dry ginger is a spice made from the root of the ginger plant. It has a strong, pungent flavor and is often used in cooking and baking. Dry ginger is also used in traditional medicine to treat a variety of ailments such as nausea, indigestion, and inflammation. It is also believed to have antioxidant and antimicrobial properties.
- Curry Leaves: Curry leaves are native to India and are widely used in South Indian and Sri Lankan cooking. They are an essential part of many dishes and are known for their distinct flavor and aroma. Curry leaves have several health benefits, including aiding digestion, balancing cholesterol levels, and providing relief from anemia. They are also known to help with weight loss and are packed with antioxidants and vitamins.
- Cumin: Cumin is an aromatic spice that is used in a variety of cuisines around the world. It is made from the dried seeds of the Cuminum cyminum plant, which is native to the Mediterranean region. Cumin has a strong, nutty flavor and is used to add a pungent taste to dishes. It is also used medicinally and has been used for centuries to treat a variety of ailments.
- Coriander Seeds: Coriander seeds are a spice widely used in cuisines around the world. They come from the plant species coriandrum sativum, which is part of the parsley family. The seeds have a mild, sweet and slightly lemony flavor. They are used in both whole and ground forms, and are commonly used in curries, soups, stews and sauces.
- Cloves: Cloves are a type of spice that come from the flower buds of the evergreen clove tree. They are used in many cuisines around the world and have a sweet, pungent, and aromatic flavor. Cloves have many health benefits such as aiding digestion, reducing inflammation, and providing antioxidants. They can be used in cooking or added to teas for a flavorful and healing boost.
- Cinnamon Bark: Cinnamon Bark is a spice that is obtained from the inner bark of certain species of the evergreen tree. It is a popular ingredient in many recipes, as it gives dishes a sweet, spicy flavor. It is also high in antioxidants and is known to have many health benefits, including aiding in metabolism and digestion, helping to lower blood sugar, and boosting immunity. It has also been used medicinally for centuries to treat a variety of ailments, including colds, flu, and digestive issues.
- Charoli Seeds: Charoli Seeds, also known as Chironji or Buchanania lanzan, are small nut-like seeds that come from the Buchanania lanzan tree found in India. They have a sweet, almond-like flavour, and are used in Indian cuisine. They are often used as a garnish or topping in desserts and other sweet dishes. Charoli Seeds are also used in Ayurvedic medicine, believed to have a number of health benefits.
- Cardamom: Cardamom is a spice that is commonly used in Indian and Middle Eastern cooking. It has a strong, pungent flavor and aroma, and is often used to flavor desserts, curries, and other savory dishes. Cardamom is also used to make teas and coffees, and is sometimes used as an ingredient in perfumes and cosmetics.
- Black Pepper: Black Pepper, also known as Piper Nigrum, is a spice native to India. It has a strong, pungent flavor and is used to add flavor and spiciness to dishes. It is also used as a medicine and in aromatherapy. Black Pepper has been used for centuries in traditional medicine to treat a variety of ailments. It is also an important component of Ayurvedic medicine.
- Bay Leaf: Bay leaf is a fragrant herb used in cooking. It is native to the Mediterranean region and is typically dried and used whole, or ground into a powder. Bay leaves are used to flavor soups, stews, sauces, and other dishes. They can also be used to make tea, which is said to have many health benefits.
- Asafoetida: Asafoetida is a spice that has a strong, pungent smell and a bitter, acrid taste. It is used as a flavoring in Indian cuisine and for medicinal purposes. Asafoetida is a gum resin obtained from the roots of several species of Ferula, a perennial herb native to Iran, Afghanistan, and India.
- Aniseed: Aniseed is a herbaceous plant with a distinctive sweet licorice flavor. It is native to the Mediterranean region and has been used for centuries as both a spice and a medicinal herb. Aniseed has traditionally been used to help relieve digestive issues, as it has a carminative effect, which helps reduce bloating and flatulence. It is also known to have antispasmodic properties, and has been used to treat coughs and colds.
- Black Seeds: It is native to the Mediterranean region through West Asia to northern India and has long been domesticated. It can be frequently found growing wild as a weed in cultivated crops. Black cumin is often confused with black caraway and caraway (Carum carvi).
- Chia Seeds: Chia seeds are dark brown seeds are slightly flattened, and when crushed and moistened are oily and mucilaginous. It is one of the best known of all the food plants, grows on the plains, hills, and valleys over much of California and in northern Mexico.
- Chilli: Chilies are long and oval in shape. It is dark green in color and turns red on ripping. The pericarp of chili consist of parenchymatous cells which contains red oil. Small chilies are hot and pungent where as large capsicum are mild in taste. Cayenne is indigenous to warmer climates such as that in India.
- Flaxseed: Flaxseed, also known as linseed, is a rich source of protein and omega-3 oils. It also contains high levels of phytoestrogens – roughly 10 times more than other seeds, making it a key remedy for menopause. The flaxseed may also be applied to the chest wall as a poultice to relieve congestive bronchitis.
- Saffron: It is a small, perennial crocus with purple flowers cultivated in Spain, France, Sicily, Iran, and India. The saffron plants are grown for their yellow-orange stigmas, which are picked by hand and then dried to be used as a spice in cooking.
Many spices, such as turmeric, ginger, and cinnamon, contain compounds with anti-inflammatory properties, which can help reduce inflammation in the body. Spices such as oregano and thyme contain powerful antioxidants that can help protect cells from damage. Few spices such as ginger, cumin, and fennel are known to aid digestion and reduce bloating. Certain spices, such as cinnamon, have been linked to improved blood sugar control in people with diabetes. Spices such as turmeric and garlic contain compounds that have been linked to a lower risk of certain chronic diseases, such as heart disease, diabetes, and cancer. Few spices contain compounds that have been linked to improved brain function and a reduced risk of age-related cognitive decline.