The Most Common and Flavourful Indian Spices

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GARAM MASALA
GARAM MASALA, WHICH TRANSLATES AS HOT SPICE, IS
AN INDIAN CUPBOARD CHIEF INTEGRAL TO NUMEROUS
TRADITIONAL FASHIONS. THE AMBROSIAL GREASEPAINT
BOASTS A BLEND OF COMMON SPICES SIMILAR AS
PEPPER, CINNAMON, CUMIN, NUTMEG AND CORIANDER,
WHICH ADVANCE DEPTH AND FLAVOUR TO DISHES.
ALTHOUGH THE NORTHERN INTERPRETATION IS MOST
GENERALLY USED, GARAM MASALA FASHIONS VARY BY
REGION.
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CLOVES
THESE AMBROSIAL FLOWER KIDS, NATIVE TO THE MALUKU
ISLETS IN INDONESIA, ARE GATHERED FROM CLOVE
TREES AND PARTICULARLY IMPORTANT IN INDIAN
BIRYANI FASHIONS. CLOVES HAVE AN VIOLENT FLAVOUR
AND AROMA THAT FEATURES SWEET AND BITTER TONES
AND ARE FREQUENTLY SPRINKLED INTO GARAM MASALA
MIXES OR PAIRED WITH OTHER SPICES SIMILAR AS
NUTMEG AND CINNAMON. USE THIS IMPORTANT SPICE
SPARINGLY TO ADD WARMTH TO INDIAN CURRIES OR MEAT
AGGRAVATIONS.
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FENNEL SEED
WITH ITS SWEET, ANISE FLAVOUR, FENNEL SEED
IS FREQUENTLY SERVED AS AN AFTER- REGALE PALATE
CLEANER. THE SPICE IS KNOWN TO PROP DIGESTION AND
REDUCE BLOATING, WHICH EXPLAINS WHY ITS
GENERALLY BREWED AS TEA OR OFFERED SWEETENED AS
AN AFTER- REGALE MINT IN NUMEROUS INDIAN CAFFS.
FENNEL IS A VITAL COMPONENT IN NUMEROUS
TRADITIONAL CURRIES, PARTICULARLY OF THE MANTILLA
VARIETY, AND IS ALSO USED TO SEASON SEAFOOD AND
MEAT DISHES.
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TURMERIC
ANOTHER SPICE BELONGING TO THE GUSTO FAMILY
IS TURMERIC POWDER, AND ITS AMONG THE MOST
GENERALLY USED SPICES IN INDIA. ITS DEDUCED FROM
THE ROOTS OF THE CURCUMA LONGA, A LUSH FACTORY
NATIVE TO INDIA, AND WAS GENERALLY USED AS A
COLOR AND IN SIDDHA DRUG FOR THOUSANDS OF TIMES.
IT HAS AN EARTHY THICKNESS AND A WARM AROMA AND
TASTE, AND MOMENT, ITS SUBSTANTIALLY USED FOR
ITS FLAVOUR AND COLOUR AND IN HEALTH MIXERS FOR
ITSANTI-INFLAMMATORY BENEFITS.
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SAFFRON
SAFFRON, FORMING IN KASHMIR AND DEDUCED FROM THE
SMIRCH OF CROCUS FLOWERS, IS THE MOST PRECIOUS
SPICE IN THE WORLD BELIEVED TO BE MORE PRECIOUS
THAN GOLD. THIS SPICES MOST STRIKING POINT IS
ITS PUNGENT, HONEY-SUCHLIKE AROMA, WHICH
FREQUENTLY SOFTENS AFTER BEING SOAKED IN WATER OR
MILK.
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CUMIN
CUMIN SEEDS DERIVES FROM THE PARSLEY FAMILY AND
ADDS A HOARSE NOTE AND A ROBUST AROMA TO UTMOST
INDIAN CURRIES AND VEGETABLES. FRIED IN ITS DRY
FORM AND ROASTED BEFORE USE, CUMIN SEED IS
GENERALLY THE FIRST SPICE ADDED WHILE COOKING
INDIAN DISHES. ITS ALSO DRY ROASTED AND
CONVERTED TO GREASEPAINT BEFORE BEING ADDED TO
FASHIONS SIMILAR AS PUDDING AND BUTTERMILK. SINCE
IT BURNS FLUENTLY AND CAN COME OVERWHELMING, USE
IT SPARINGLY.
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CINNAMON
CINNAMON, GENERALLY GROWN ALONG THE WESTERN GHATS
OF KERALA AND TAMIL NADU AND EXTENSIVELY USED IN
HYDERABADI BIRYANI (BASMATI RICE AND ANGEL), IS A
SWEET- TASTING SPICE WITH A WARM AND WOODY AROMA.
THESE PARCELS ALSO MAKE IT A GREAT COMPONENT FOR
GALETTES AND GOODIES. ALONG WITH ADDING FLAVOUR
TO FOOD, CINNAMON ALSO HAS COLORFUL HEALTH
BENEFITS ITS STUDY TO LOWER BLOOD PRESSURE.
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RED CHILLI POWDER
RED CHILLI POWDER IS MADE FROM THE SEEDS OF RED
CHILLIES, WHICH IS THE HOTTEST PART. SO THE
GREASEPAINT IS EXCEPTIONALLY STRONG AND USED IN
SMALL AMOUNTS. WHILE IT BEGAN IN THE AMERICAS,
THE PORTUGUESE INTRODUCED IT TO INDIA, AND IT HAS
SINCE COME AN INTEGRAL PART OF INDIAN CUISINE.
COLORFUL SOUTH INDIAN CURRIES FREQUENTLY CALL FOR
THE WHOLE CHILLI.
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