The 13 Spices You will Need to Cook Delicious Indian Dishes
The 13 Spices You will Need to cook Delicious Indian Dishes – Hello friends! Here, enjoy reading very interesting information about 13 important spices which we use everyday in our kitchen. In India, most of the families are joint family. So most of the people have big family, then automatically lot of cuisines come into the picture while cooking a delicious food.
Firstly, we need to know, what is spice? The natural components of spices includes fruit, roots, seeds or stems from various plants. Herbs are from leafy parts of a plant without woody stems, and they can be fresh or dried. Dried herbs have a stronger taste but do lose their strength compared with fresh herbs.
It is not like only 13 spices are important in our Indian household, there are many other spices too. But here, I am going to share with you a very interesting information about some essential spices. Every spices has there own aroma and flavor. Today, we are going to look at 13 spices. Following are the 13 essential spices you’ll need for successful Indian dishes.
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Following are the 13 spices which we will normally use in regular cooking. To make Indian recipes at home you will need this spices. Indian food is a delicious mix of aromas, vibrant colors, and of course those spicy, sweet, tangy flavors. There are many cuisines, spices in Indian cooking but if you make a list of essential spices to cook our Indian food at regular basis in household, so it is easy to put off following spices from your required long list.
The 13 Spices:-
- Red Chili
- Bay leaf
- Cumin Seed
- Asafoetida | Hing
Turmeric is a source of yellow colour in many curries. We mostly use turmeric powder while cooking vegetables to get yellow colour. Turmeric powder has a warm, bitter, black pepper-like flavor and earthy, mustard-like aroma. Turmeric also have a importance long used in ayurvedic medicine, where it is also known as haridra.
Red chilli is spicy and my favorite too. In spices it gives a ‘Tikhaness’ to your food. This is the fruit of plants from the genus Capsicum which are members of the nightshade family. In India mainly in Maharashtra you will get a spicy red chillis and green chillis. There are many type of chillis you will find in Maharashtra. The aroma and flavor of chillis are different.
Peppercorns or black pepper seeds are common spices in all over world. This spice has its own fan base. There are many people who love the aroma of black paper. Black peppers control heart rate and blood pressure. Black pepper is aromatic spice, which is usually dried and used as a spice and seasoning.
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Bay leaf is also called a “Tamal Patra”. This is a tree in the Lauraceae family that is native to India, Bangladesh, Nepal, Bhutan, and China. It leaves a clove like aroma and papery teast. It is thought to have been one of the major sources of the medicinal plant leaves known in classii and medieval times as malabathrum.
Cinnamon is one of my favorite spice. It is praised for its ability to reduce inflammation, manage diabetes, eliminate infections, reduce excess gas, and improve heart health. Cinnamon has a sweet taste. In every biryani and masala we love the aroma of cinnamon.
Cumin seed is very important spice in Indian household. The cumin seeds are antioxidant, anti-inflammatory, and carminative by nature, these are antioxidant, anti-inflammatory, and carminative by nature.
Cardamon also call an “elaychi”. Malabar variety is native to Kerala. Cardamom has health benefits. Cardamom include its ability to aid digestion, lower blood pressure, increase the metabolism, improve circulation, and increase frequency and volume of urination.
Clove is know as ‘Lawang‘ in Marathi and ‘Loung‘ in Hindi. This is on of the spice which you can easily find in the food preparation like Biryani, pulao etc. Clove have his own aroma and flavor which makes Indian dishes aromatic.
This spice is know as ‘Hing’ in Marathi. This spice also has Ayurvedic properties. Asafoetida is very useful if you are suffering from indigestion. In my house, asafoetida is added to every vegetable. Asafoetida is good for small children. If a child has a stomach ache, it is good to put asafoetida in a little hot water and apply it on the baby’s stomach. The baby will soon recover.
Cilantro is very beneficial for the body. Adding cilantro to the meal gives it a nice aroma and taste. Also Vitamin C and protein in this spice. I love the aroma of Coriander. Making corinader chuntey is very easy task mainly we need coriander chutney for Vada pav. If you want recipe then click here.
Garlic is an integral part of spices. Adding masala to every vegetable means it contains garlic. Garlic is also good for coughing. Roasted chickpeas and garlic are very good for cough. Try this as a home remedie for cough.
Ginger is a favorite spice for tea lovers. Ginger is used in every alternate vegetables. After adding ginger and garlic paste to the vegetables, a different taste comes to the vegetables. Ginger also has Ayurvedic properties. It is used exclusively in tea. Everyone loves ginger tea. If you have a cough problem, ginger is very effective on it.
Nutmeg is a type of aromatic spice. Put it in milk and drink it to get better sleep. In the same way, this spice is very beneficial for making any food fragrant. In my house, I use cardamom and nutmeg to make any sweet dish.
Spices don’t actually spoil, they will lose their flavor over time, so if you grind spices when you want to use then you will enjoy actual aroma of the spices. As spices are generally added precisely to add flavor, it is best to use them in a certain amount of time. Ground spices are older than six months should be replaced, whole dry spices can last for up to two years if stored properly. In our next article we will going to explore more spices.
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