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There is no need to talk about the popularity of Indian spices today, they have settled so long and firmly in our kitchens. “Food without seasonings is not food at all,” the Indians themselves say, and no one is going to argue with them. , stalls and specialized departments in supermarkets, online stores ... Every day the supply of spices imported from India is growing, but it is not possible to satisfy the demand. And this is understandable: Indian spices not only add zest to ordinary food, but also act as natural healers.
In ancient times, spices played the same economic role as oil and gas do today. Spices - a favorite of Indian cuisine
The homeland of most of the plants from which spices are produced is the Deccan plateau and the southern slopes of the Himalayas. Purely Indian origin in Ceylon cinnamon, basil, cardamom, black cumin, Indian bay leaf, black pepper, curry leaves, turmeric, ginger and long pepper.
Every year the world consumes more than 10 thousand tons of pepper of all kinds. The cultivation of spices in India today is the same as it was in ancient times. Plants are sown in areas, sometimes in hard-to-reach places for machinery. They grow like a small ecosystem, almost independently, just like in the wild. The harvest is being harvested, which will then turn into excellent Indian spices, in the old fashioned way - by hand. Harvesting women dress in
Cardamom plantations look the same as they did in the last millennium Spices are always present in Indian dishes. Both sweet and savory and spicy. Traditional recipes without spices simply do not exist! Thanks to them, the food becomes incredibly tasty, fragrant and, of course, beautiful. And also very useful.
Spices are high in calories, but in one serving they are only 17-25 kcal Spices in the concept of Indian traditional medicine
According to Ayurveda (Indian philosophy of healing), everything that surrounds us, the entire manifested Universe is divided into three gunas - Sattva (Goodness), Rajas (Passion) and Tamas (Ignorance). Including what we eat. Plant products that we use daily, according to Indian healers, are also divided into three types.
- Tamasic. These include parts of plants that grew underground and touched the ground - roots, stems, leaves. Food from them is suitable for workers engaged in heavy physical labor.
- Rajasic. These are leaves, branches, stems. Dishes from them are best consumed by people of moderate activity.
- Sattvic. This species includes only seeds. Such food is useful for leading a contemplative, measured lifestyle. All those who wish to strengthen Sattva choose special Indian spices - ginger, turmeric, saffron, cardamom, cinnamon, coriander and fennel.
Some spices in Ayurveda began to be used before they got into dishes 8 most popular Indian spices
Do you want to diversify your diet, emphasize the merits of ingredients and add new notes to familiar dishes? Just for you, we have collected a must have for a demanding gourmet. These 8 spices from India are not only the hallmark of a cuisine guru. Indian Ayurveda specialists have been using them in healing for the past several thousand years. So, you can not only have a delicious dinner and surprise guests. But also take care of your health.
Spices were first mentioned about five thousand years ago. Turmeric. Among the spice-drugs, turmeric is a recognized leader. This spice is considered a natural antibiotic. It treats arthritis and dysfunctions of the gastrointestinal tract - stomach pain, heartburn, indigestion. Indian experts in Ayurveda use it for skin inflammation and wound healing. But first of all, turmeric is a popular Indian spice that gives the dish a wonderful golden color and an exquisite, refined taste.
A mixture of oil and this spice is used when
According to Ayurveda, turmeric bestows prosperity, endows with divine energy and cleanses the chakras. Ginger. Ground ginger root has a wide range of uses. First of all, its taste qualities are appreciated. The spice is added with might and main to soups and meat dishes, dough products and drinks. Ginger received another recognition from healers. After all, it is, in fact, a cure for many diseases. The spice stabilizes the work of the stomach and intestines, lowers cholesterol levels, and has a positive effect on the functioning of the kidneys and thyroid gland. Ginger root is used both fresh and dried.
It is believed that the use of ginger relieves a person of negative character traits. Coriander. Coriander grains in the cuisine of the peoples of India are used almost everywhere. They are valued for their mixed (lemon and pepper) taste. Used by Indian chefs in soups, bean dishes, fish and meat dishes, salads, curries. The spice is famous for its properties that balance the body and mind. Coriander is an excellent choleretic agent, it increases appetite and alleviates the suffering of allergy sufferers.
In China, they believe that coriander has magical love properties. Caraway. Bitter cumin seeds "know how" to enhance the taste of food, which is why it is added in small quantities. Cumin is the second most popular Indian spice in the world. The first is black pepper. Ayurvedic experts believe that cumin can rid the body of digestive toxins. Diseases of the gastrointestinal tract and liver recede with the proper inclusion of this spice in the diet.
Herodotus found cumin while examining mummies in ancient Egyptian pyramids Carnation. A small dried bud in company with another Indian spice - black pepper - gives aroma and spicy taste to dishes from any kind of meat. Cloves are also good in sweets and drinks. This Indian spice is a natural antiseptic, it relieves nausea from motion sickness, stimulates the appetite and is effective for colds. The spice perfectly interrupts odors and has a sharp taste, so it is necessary to use only in small doses.
Roman legionnaires chewed cloves to freshen their breath. Pepper red and black. These two spices are present in every kitchen, and not only in India. Thus, black pepper is the most demanded Indian spice in the world spice market. It is able to improve digestion and help with colds. Topical application of black pepper can stop the bleeding of small wounds. Red pepper perfectly copes with circulatory disorders and strengthens the skeleton. It "spurs" the digestive system, while getting rid of toxins. Due to the content of beta-cryptoxanthin, which neutralizes the effects of tobacco, the spice is strongly advised to smokers.
Red pepper keeps its properties longer in ground form 
It is recommended to buy black peppercorns and grind as needed. Cardamom. Due to its delicate and mild taste, cardamom is indispensable in many recipes in Indian cuisine. It is added both to main dishes and sweets, and to. Several centuries ago, healers believed that the king of spices, as cardamom is also called, is effective in treating almost all diseases. Modern scientists claim that this Indian spice reduces the risk of melanoma, stimulates the heart and digestive system.
Cardamom does not lose flavor for several months even in an open container. Cinnamon. Probably the most popular sweet spice on the planet. Cinnamon is made from the bark of an evergreen tree. Thanks to it, pastries, confectionery and drinks become much more aromatic and tastier. Many use cinnamon as a sugar substitute. This Indian spice has antiseptic and detoxifying properties. Used in the treatment of type 2 diabetes. Cinnamon is also successfully used to restore blood circulation, with flu and colds. By the way, the best cinnamon in the world is grown on the island.
In ancient times, cinnamon was considered a gift worthy of kings. Indian Spice Curry Powder Recipe
For a long time, the inhabitants of the Malabar coast (the modern state of Goa) ate mainly rice. Fortunately for them, the rice fields were surrounded by thickets of tropical fragrant plants. Resourceful ancient Indians mixed turmeric with cardamom and ginger, added black pepper and coconut. And now the rather boring rice, thanks to spices, is much tastier and more pleasant. This is how the world-famous curry spice was born.
"Curry" is an unusual taste, bright color, delicious aroma and the benefits of medicinal collection There are a lot of modern curry recipes. There are only four basic spices in the Indian recipe - turmeric, cayenne pepper, coriander, fenugreek or curry leaves. The list of additional ingredients is much longer - 16 spices. It also includes such well-known ones as basil, mint, cardamom, as well as galangal root and Cambodian garcinia, little known to European housewives.
For the best taste, Indian chefs prepare the seasoning before use. It doesn't take long to make curry powder. Unless, of course, you have all the Indian spices. Seasoning according to this recipe is soft, tender. If you want to make it spicier - increase the dose of red ground pepper. So, Ingredients:
- coriander seeds - 3 tbsp. l
- cumin seeds - 2 tsp
- fenugreek seeds - 1 tsp
- fennel seeds - 1 tsp
- yellow mustard seeds - 1 tsp
- white peppercorns - 2 tsp
- carnation - 6 buds
- turmeric - 2 tbsp. l
- ground red pepper - 2 tsp
Curry is not suitable for any European dish Cooking: Place all spices except turmeric and ground red pepper into skillet. Then fry them over medium heat for 10 minutes. The mixture should darken. Cool down. Then everything needs to be ground in a mill to a powder state. Add red pepper and turmeric. Grind again and sift through the spices through a sieve.
In ordinary stores, instead of "Curry" you can buy a mixture of unknown composition and origin Indian vegetable stew recipe
For this delicious Indian dish, you will need vegetables and real Indian spices. Cooking Ingredients:
- potatoes - 2 pieces
- carrots - 2 pieces
- cauliflower - 1 small head
- sweet red pepper - 1 piece
- onions - 2 pieces
- garlic - 3 cloves
- ginger root - 3 cm
- cashew - 50 gr
- tomato paste - 2 tablespoons
- cream with a fat content of 20% - 200 ml
- melted butter - 2 tablespoons
- bay leaf - a couple
- turmeric - 1 teaspoon
- coriander - 0.5 teaspoon
- a pinch of salt
Indian vegetable stew is an excellent dish for the festive table, and for every day Cooking Indian vegetable stew:
Rinse cabbage and disassemble into florets. Wash potatoes and carrots and cut into slices. Onions - in half rings, and sweet peppers - in cubes. Finely chop the garlic and ginger.
Pour hot water over vegetables. Boil 7-8 minutes. In a frying pan, heat the oil, in which fry the bay leaf with onions and cashews for about 3 minutes. Then add spices there - garlic, turmeric, ginger, salt. Fry everything for about a minute.
Pour the resulting mixture with tomato paste and simmer for a couple of minutes, stirring. Put the sweet pepper into the pan. Fry for two minutes. Then add the vegetables to the sauce and mix well. Simmer until fully cooked.
Vegetarian recipes amaze with a variety of options Of course, the list of popular Indian spices is far from complete. I wanted to talk about curry leaves and basil, about asafoetida and anise... If you are interested in the topic of spices from India, in any "special" store you will be happy to tell you in detail about each one - what dishes to add, what helps, what is incompatible with . Experiment! And bon appetit!
It is very popular in almost all countries of the world. This is not surprising, since Indian dishes are distinguished by a special, unlike anything taste. One of the hallmarks of Indian cuisine are seasonings that can enhance the taste of almost any dish.
Indian spices have been valued at all times. At one time in Europe, they cost crazy money, and many kings supplied entire expeditions to India in order to bring these wonderful spices to the west. At one time, for Europeans, their taste was so new and unexpected that a lot of money was given for them.
Masala is one of the most popular Indian spice mixes, it does not have a clear recipe, so it can be used in various dishes and have a different composition. It is traditionally used both in India and in the countries of Southeast Asia.
Masala is used in Indian salads, appetizers, along with rice, fish, as well as fruits, tea and pastries. Masala seasoning is different for cooking and. The market price in Goa is 50 rupees per 100 g.
Turmeric
This spice has a bright yellow color. Turmeric belongs to ginger and grows in almost all parts of India. The plant that became the source of this spice is called long turmeric, and the spice itself is made from its roots.
Most often, turmeric is used in Kashmiri cuisine, it can give any dish not only a special taste and aroma, but also affect its color. One of the main components of the well-known curry seasoning is turmeric.
Used in dishes: curry, biryani pilaf, chapati, pakora, vegan tandoori, alu gobi, khichari from mung bean sprouts, etc.
mustard seeds
Well, who does not know about such a beloved and already dear to many of us mustard. Not everyone knows, but she is also of Indian origin. Seeds are collected from a herbaceous plant and initially they do not have any taste at all. Only after roasting mustard seeds acquire their unique taste and aroma.
Mustard is used not only in Indian cuisine. Many European dishes, including Slavic dishes, also actively use this wonderful seasoning. It goes especially well with meat. Mustard is also included in mayonnaise.
Used in dishes: fish and potato curry, pea soup, Bengali eggs, Indian pickles, vegetable cutlets, shrimp dhansak, Achar gosht, cottage cheese rice, etc.
Herbs and spices on a market in India
coriander seeds
Coriander is one of the most commonly used spices in Indian cuisine. In the manufacture of this spice, coriander seeds may or may not be burned, it all depends on the preparation method.
Most often, coriander is used in bean dishes, with various soups and sambar, and coriander is also often used in conjunction with curries.
Used in dishes: chicken and beef curry, battered pumpkin, mint chutney, biryani pilaf, Alu Methi, Dimer Dalna, etc.
cinnamon sticks
Cinnamon is one of the most popular sweet spices in the world. Essentially, cinnamon is the dried bark of the Cinnamomum Verum tree.
Cinnamon is very popular not only in Indian cuisine, but also in many European dishes. It is especially actively used in the confectionery industry. All kinds of pastries, cakes and much more with the use of cinnamon becomes much tastier and more aromatic. Also, tea and some other drinks are often drunk with cinnamon. In India, almost every cafe can bring you tea, where there will be a whole cinnamon stick in a glass: very unusual and tasty.
Used in dishes: chicken korma, cherry chutney, lentils with spinach, dhansak, Indian cutlets, chicken masala, masala chai, etc.
star anise
It is the dried fruit of an evergreen plant from India called star anise. The plant grows not only in India, but throughout Southeast Asia. The spice itself has a yellow-brown color, and also has a very strong aroma.
In most cases, star anise is used in the confectionery industry, it is used in baking pies, making cakes and cakes, and it is also great for puddings, cookies, jams and many other confectionery products.
Tamarind
Tamarind paste is made from the fruit of a certain type of tree. Initially, such trees grew only in Africa and Madagascar, however, for several thousand years they have been actively cultivated in India, where there are very favorable conditions for them.
Tamarind is a spice that is widely known in many tropical countries. It is actively used in a variety of dishes, has a sour taste, and is often used in conjunction with rice.
Used in dishes: fish curries, spicy soups and rice dishes.
Saffron
Don't fall, but saffron is the most expensive spice in the world. It is made from the dried flowers of the Saffron plant. The cost of one kilogram of saffron reaches about 2 thousand dollars. Such a high price of this spice is explained by the fact that the process of its cultivation is extremely time-consuming. The spice is obtained from the stigmas of a saffron flower, one flower gives only three stigmas, so to make 1 kilogram of such a spice, it is necessary to process about 200 flowers.
Saffron gives dishes a golden yellow color. It is used in soups, pilaf and many other Indian dishes. One of the features of this spice is that in large quantities it is deadly poisonous to humans, so saffron should be used in small quantities.
Used in dishes: jalebi, Indian kheer, saffron plov, milkshakes, Sabji (vegetable curry), etc.
Black and green cardamom
One of the hallmarks of cardamom is its pungent, smoky flavor, which has made it very popular in Indian cuisine. Cardamom is made from the dried fruit of the cardamom tree. The Queen of Spices is what people called it because of its incredible aroma and taste. Cardamom grows best in western India, where it is most cultivated.
Cardamom is actively used both independently in various Indian dishes and as part of other spices. For example, cooking curry dishes is simply impossible without the use of cardamom. Also actively used and cardamom oil, which is part of many Indian drinks. It is also customary to use cardamom oil in perfumery, due to its exquisite aroma.
Used in dishes: fruity apple salads, korma, dhansak, Indian biryani, ladu, tea and coffee, etc.
Nutmeg flower and walnut
Produced from the fruits of trees belonging to the Muscat family.
It is actively used in baking and in the confectionery industry. Muscat is also used to season meat dishes in Indian cuisine.
Used in dishes: lassi, cherry chutney, masala chai, halava, etc.
You can impress your guests with just a few simple Indian dishes. The essence of Indian cuisine is seasoning, the wise use of spices, herbs and seasonings. The creative use of selected aromatic spices and herbs to bring out the hidden flavors of the dish is what makes Indian dishes unique.
A thousand years ago, Babur the Great, the founder of the Mughal Empire, praised the role of spices in Indian cuisine: “If my compatriots had the knowledge of spices that the Indians have,” he wrote in his memoirs “Babur-name”, “I would conquer the whole world ". Seasonings are indispensable in every kitchen. They emphasize the natural taste of each dish. They have a warming or, conversely, cooling effect, soothe or tone up. Seasoning is a true art. You need to know which ones are suitable for a given dish, how and at what point to add it so that the seasoning retains its flavor. Also, how seasoning mixes are made.
Watch a video about Indian spices below.
Asafoetida (hing).
It is an aromatic resin from the roots of the Ferula asafoetida (licorice) tree, applied in small pinches, has a specific taste, and has medicinal properties. Asafoetida is so effective in preventing flatulence (a buildup of gas) that it can even treat indigestion in horses. Sold as resin or fine powder. Resin is cleaner, but it needs to be ground. Asafoetida powder is mixed with white flour, it is convenient to use. Add a pinch or part of a teaspoon to the hot oil one to two seconds before adding the other ingredients.
Cardamom.
The pale green seed pods of this member of the ginger family are used to flavor sweets, they are also chewed to freshen the mouth and stabilize digestion. The white pods are just the faded green ones and are easier to get but less fragrant. If cooking with whole pods, take them out before serving. They are not usually eaten whole. If the recipe only calls for the black, tangy seeds, remove them from the pods and grind them into a powder. Crushed cardamom seeds are used for garam masala.
Cayenne pepper.
Powder made from dried red peppers. This spice makes food hot. Apply to taste.
Fresh capsicum (chili).
These bright red or green seed pods are easy to obtain. The flat, round white seeds contained in the pods make the food spicy. If you only want flavor and not spiciness, cut a slit in the pod and remove the seeds with the tip of a knife. Wash your hands thoroughly with soap and water after handling peppers, as the volatiles they contain irritate the skin. Store the pods unwashed, wrapped in newspaper, in the refrigerator. Spoiled - discard. Whole dried and ground chili peppers are widely used in the kitchen, due to their hot effect and aroma.
Cinnamon.
True cinnamon comes from the inner bark of an evergreen tree native to Sri Lanka and Western India. Look for thin, sun-dried bark shells, these are sold nested inside each other. If whole cinnamon sticks are to be used in a spicy condiment (such as rice dishes), then the sticks must be removed before serving food. It is better to buy whole sticks rather than crushed cinnamon. They should be fried dry and chopped as needed. Strong-smelling, slightly bitter cinnamon, usually sold in the market, comes in the form of thick individual pieces or comes in powder form. This is a faint resemblance to the real one, the taste of which is subtle and sweet.
Carnation.
These dried flower buds of the tropical myrtle caryophyllis tree have always been the backbone of the spice trade. Clove oil is antiseptic and highly aromatic. It is believed that the custom of chewing cloves when addressing the emperor originated in China. During the reign of Elizabeth I, courtiers used to chew cloves in her presence. Cloves can be used to cleanse the blood, as an aid to digestion, a local anesthetic for toothache. Dry-fried and chopped cloves are the main component of garam masala. When buying, choose well-shaped and plump cloves, not shriveled and dusty.
Fresh coriander.
Fresh leaves of coriander sativum are widely used in India, just like parsley in the West, not just as a garnish, but as a main source of flavor. Fresh coriander is sometimes referred to as chilantro or Chinese parsley. Fresh coriander is usually sold in bunches. To preserve it, dip its roots or cut stems into a bowl of water, place the bowl in a plastic bag, and store in the refrigerator. So it can be stored for more than a week. Wash before use. Leaves and upper parts of stems, finely chopped, are used. Coriander seeds, whole and ground. Seeds are round, beige in color, very aromatic. Coriander is crushed just before use, then these seeds give a fresh spring flavor to food.
Cumin seeds, whole and crushed.
An important component in the preparation of vegetable dishes, rice and seasonings.
Curry leaves.
Fresh leaves from the Kari tree, which grows in Southwest Asia, are used mainly for flavoring and flavoring soups. Dry leaves are easier to obtain but less fragrant. When making masala or curry, place the leaves in the oil and let them fry until crispy.
Dill.
Sometimes called "sweet cumin". The long, pale green seeds are similar to cumin seeds but have an aniseed flavor. Dill seeds are sometimes used for curries. Dry roasted, they are an effective breath purifier. You can replace them with an equal amount of anise seeds in the absence.
Fenugreek.
The leaves and tender stems of Trigonella fenumgrecum are popular in India. Its square, rather flat, brownish-beige seeds are important in many vegetable curries and condiments. In India, women eat shamballa seeds with raw palm sugar after giving birth to strengthen their backs, strengthen their body muscles, and stimulate the flow of breast milk. Shamballa seeds are slightly bitter, so do not exceed the recommended amounts and avoid overcooking them, which makes them even more bitter. 
Fresh ginger.
This light brown knotted jingibera officialis is used exceptionally widely in all kinds of Indian dishes. Choose fresh ginger that is plump and not shriveled, firm in texture, and low in fiber. Before chopping, mashing, and chopping the ginger to make a paste, scrape the skin with a sharp knife like you would a potato. A small metal grater will do for rubbing ginger. Powdered ginger is not a substitute for fresh ginger; it must be soaked before use. One teaspoon of dried ginger is equal to one tablespoon of minced fresh ginger. In medicine, it is used in case of colic and indigestion. It is eaten in small quantities for toothache. Ginger tea is an excellent cold remedy.
Kalinji seeds.
These are black, teardrop-shaped seeds of the onion plant Nigella indica. They give a faint onion smell and are used in vegetable dishes.
Mint leaves.
The most common varieties are spearmint and peppermint. Mint leaves add color as a decoration and, in addition, give a refreshing taste to drinks. They are used to make mint chutney (spicy spice). Mint stimulates the digestive tract and relieves nausea and vomiting. These plants are easy to grow at home in almost any soil, in sun or shade. Dry mint loses color, but retains its aroma.
Mustard seeds (paradise), black.
Indian cuisine would not be what it is without brassica junsea seeds. Black mustard seeds are round, tiny (smaller than the yellow variety), and not actually black, but dark reddish brown. They are pungent, nutty, nutritious and add quality and appeal to the dish. Roasting mustard seeds is one of the key steps in making masala. Sprinkle the seeds over a small layer of oil and after a few seconds they will crackle and pop and pop out of the pan if you don't have time to cover them with a lid.
Nutmeg.
This is the kernel of the seed of a tropical tree. The kernels are round, dense, oily in appearance and heavy. They may be dark or white due to the lime used to repel insects. Ground nutmeg is used in small quantities (sometimes with other spices) to add flavor to puddings, sweets, and vegetable dishes. It is better to grate the nut directly into the dish - grated in advance, it quickly loses its flavor. Store whole and powdered nuts in an airtight container.
Pink water.
It is the diluted essence of rose petals, extracted with steam. It is widely used to flavor Indian sweets and rice dishes.
Saffron.
Known as the "king of spices". This is the dried stigma of the saffron crocus, cultivated in Kashmir, Spain and Portugal. There are only three saffron veins in each crocus flower, so one kilogram of saffron is obtained from hand-selected veins of fifteen thousand flowers. Saffron is expensive, but a small amount of it is quite noticeable. Be careful not to confuse it with cheap saffron, or "hybrid". They look the same and the color is the same, but the smell is not the same.
The aroma of saffron is subtle and pleasant, it will give a rich yellow color to whatever it is mixed with. It is used for coloring and flavoring sweets, rice dishes, drinks. To extract the flavor and bright orange color, dry roast the veins of saffron, then crumble and dip in a tablespoon of warm milk. Then pour the milk into the dish to be flavored. Saffron is usually sold in powder form, and this saffron is twice as strong as the veins.
Turmeric (haldi).
A member of the ginger family, Long's turmeric. It comes in all shades from dark orange to reddish brown, but when dried and powdered, it is always bright yellow. Use in small amounts to add a warm, punchy flavor to vegetables, soups, snacks, or simply to color rice dishes. Crushed turmeric retains the ability to color for a long time, but the aroma quickly loses. Turmeric stains, so be careful not to stain your clothes. Easily ignited, be careful when cooking. It is used as a diuretic to purify the blood and stimulate the intestines.
Indian cooking is unthinkable without the use of spices, spices, herbs and seasonings. Spices are the roots, bark and seeds of some plants, which are used either whole, or in crushed form, or in powder form. Herbs are fresh leaves or flowers. And as seasonings, flavoring additives such as salt, citrus juice, nuts and rose water are used.
It is in the skillful selection of spices and herbs that help to reveal the hidden flavors of ordinary products and create unique taste and aroma ranges that the inimitable originality of Indian cuisine lies. To give food a delicate aroma and taste and make it appetizing, you do not need to add a large amount of spices, for this they usually require very little. The number of spices needed to prepare a particular dish is not strictly limited; Ultimately, it's a matter of taste.
Although Indian dishes are always spiced (one spice or more than a dozen can be added to a dish), they should not be too spicy. Capsicum is usually the spiciness of Indian food, but you can add it to the dish according to your taste or not use it at all - the food will still be tasty and authentically Indian.
Spices and herbs, "jewels of Indian cuisine", not only make food tasty, but also make it easier to digest. Most spices have medicinal properties. Turmeric, for example, has diuretic properties and cleanses the blood, cayenne pepper stimulates digestion, and fresh ginger has a tonic effect on the body. The art of using various spices to give food a special taste and healing properties goes back to Ayur Veda and Artha Shastra, sacred scriptures that are more than one thousand years old.
The founder of the Mughal Empire, Babur, who lived in the sixteenth century, highly valued the role of spices in Indian cuisine. "If my compatriots also knew the art of using spices, as the Indians do," he wrote in his memoirs Babur-na-me, "I would conquer the whole world." The art of using spices lies in the ability to make masala (a mixture of spices). A cook who knows how to mix spices and herbs can add endless variety to everyday food, preparing new dishes every day, each of which will have its own unique taste and aroma. Using various combinations of spices, even a regular potato dish can be given a great variety of flavors.
Before using whole spices, especially those purchased in large quantities, sort through them to remove small stalks and pebbles.
Store spices in airtight containers or sealed jars in a cool, dry place out of direct sunlight. So that they do not run out of steam when large vessels are frequently opened, store the daily allowance separately in small jars. Label each vessel and each jar.
Each Indian chef keeps on hand about 25 spices, always freshly ground, which make up a unique flavor bouquet. As a result, dishes acquire a delicate taste.
What are the spices for? Why. www.kowara.net - our world in question: why.
Cardamom is a classic spice that is the fruit of a herbaceous plant belonging to the ginger family. Healing action Antiseptic, antispasmodic, stimulant, carminative, diuretic, stimulant.
Cardamom has been called the King of Spice for its high cost and variety of uses.
Cardamom (lat. Ellettaria cardamomum, Hindi: Elaichi, Sanskrit: Ela) is a classic spice that is the fruit of a herbaceous plant belonging to the ginger family.
Cardamom seeds have a delicate aroma and are a highly valued spice. In the Indian spice market, it is the second most sold and exported spice after black pepper.
"Researchers in Ireland and Poland have shown that curcumin, the compound found in the popular Indian spice curry that gives the powder its bright yellow color, kills esophageal cancer cells... CURRIES.
Thanks to their various combinations, dishes acquire a delicate piquant taste that arises from the variety of aromas.
India is the birthplace of a huge number of spices, which in ancient times were sold worth their weight in gold. It was for the sake of spices that Christopher Columbus went to look for a new one, and discovered America. It is the spices that give Indian cuisine its unique flavor. they use well-known coriander, cumin, cloves, cinnamon and a lot of exotic spices: for example, mango powder or asafoetida, known in Russia as stinky ferula. But perhaps the most famous Indian spice is curry.
Now this word is known all over the world, but what is sold under the name "curry" in stores is a mixture of different spices, and in Europe or America, curry components can be very different. Curry itself, which forms the basis of the mixture, grows only in India. By the way, many spices have medicinal properties. For example, red pepper protects against rheumatism, ginger can perfectly treat colds, and turmeric helps get rid of hepatitis.
As is often the case in the East, in India, cooking is not only, but also. An important place is occupied by nutrition in the Vedas - the religious books of the ancient Hindus. According to the Vedas, all dishes are divided into three groups, corresponding to the three states of material nature - goodness, passion and ignorance. Ignorance involves overcooked, very spicy food, too cold or too hot. Passion food is very spicy food, oversaturated with strong stimulants. Well, the food of goodness is where everything is in moderation. The food is not too spicy, not too salty, not too cold, not too hot, not too greasy. That is, according to the laws of Vedic cuisine, this is the right, energetically balanced diet.
The real pearl of Vedic cooking is spices, healing microadditives. They give even the most ordinary dishes an exquisite taste and aroma and make food easily digestible. The use of spices preserves youth, vitality and natural beauty, stops premature aging. Spices are an inexhaustible source of vitamins and microelements, which is especially important for residents of northern countries. They are used as harmless drugs and cosmetics. In addition, spices improve digestion, purify the blood, strengthen memory and sharpen the intellect, promote a good mood and quench negative reactions.
SPICE GLOSSARY
Asafoetida (Hindi heeng) is a spice that has a specific smell. Promotes digestion. Asafoetida should be used in small quantities. Enough on the tip of a knife. It is good to put it when cooking chicken. Don't worry if you can't buy it, you don't have to use asafoetida at all.
Garam masala (Hindi garam masala) - a mixture of several spices: coriander powder, cloves, cinnamon and Indian cumin, black pepper. All spices are dry roasted and then ground in a coffee grinder. Garam masala is stored in a tightly closed vessel.
Cloves (Hindi laung) - dried flowers - a spice familiar to us. For cooking rice and sabji dishes.
Cumin Indian jeera (Hindi jeera) - used fried, whole (in rice, sabji and dal), as well as in ground form - in raits, drinks and other dishes.
Chat masala (Hindi chat masala) - used to give a spicy taste. Usually in raits or sabjis, also in some types of snacks.
Chutni (Hindi chatni) - quite spicy or rarely - sweet seasoning, served in small rosettes for any dishes, except for sweet and
drinks.
Black salt (Hindi kala namak) is an almost purple spice. has an absolutely specific smell when combined with products. Rotten egg. In small quantities, the smell is almost imperceptible. some people recommend sprinkling it on watermelon slices for better flavor. I do not know, I have not tried it. :). It is part of Chat Masala.
Black pepper (Hindi kali mirch) is a fairly spicy spice, stronger than our pepper in terms of spiciness. Used in powder.
KARI
It is one of the most famous in the world and the oldest spicy mixture. The birthplace of this mixture is India. It may include several dozen spices, and yet the main one is turmeric. Turmeric is a dry golden yellow rhizome that gives the seasoning its main taste and color.
The seasoning has a bright yellow color, and a sweet-spicy taste. Kari is most often used in the preparation of meat dishes, poultry and lamb are especially good with it, it is also used in sauces and dishes from vegetables and rice.
The composition includes chili, coriander fruit, Roman cumin fruit, mustard, black pepper, curry leaf, ginger, turmeric, fenugreek seeds.
Although the composition often varies from country to country, and often even in neighboring Indian villages they differ.
SPICE MIXTURES - GARAM-MASALA
The mixture includes coriander seeds, Indian cumin, black peppercorns, cardamom seeds, clove buds and cinnamon.
Each spice is fried individually in a dry cast-iron pan, stirring occasionally, until the spice darkens a little and begins to emit a characteristic smell. Typically, this procedure takes about 15 minutes. Mix the prepared spices and grind in an electric coffee grinder. Place the finished masala in a glass jar with a tight lid and store in a cool place. Garam masala, prepared from high quality spices and stored in an airtight vessel, retains its taste and aroma for several months.
