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Black Pepper: Black Pepper is the most common spice used. Dried, black peppercorns are used whole, powdered or crushed. In the north pepper flavours meat; in the south, it flavours lentils; in the east, fish; and in the west, vegetables. Black pepper is known as the KKing of Spices because it is the key ingredient on most Indian recipes and just a small dash of it can change the flavour of the recipe.
Brown Mustard Seeds: Brown mustard seeds play an important role in the preparation of legumes. It has a subtle flavor and is normally tempered in oil at the beginning of a preparation. Mustard seed oil is also popular in certain states and is used as a medium for cooking.
Cardamom: Cardomom is a very popular spice. It can be found in various varities, the most common being Green Cardamom. It is a fat green pod with black seeds inside. The seeds are crushed for a sweet aromatic smell and taste. Cardamoms are used in sweets, milk prooducts, tea, coffee and even in curries.
Chillies: Chillies are hot and Indian cuisine will not be able to do without them. They create a blend of heat, flavor and color to Indian cuisine. Chillies are available fresh, dried, powdered, flaked, in oil, in sauce, bottled and pickled. Kashmiri Chillies are low in heat while South Indian chillies are extremely high powered in heat.
Cilantro / Coriander: This intensely flavored plant is also refered as Chinese Parsley. It is used extensively in Indian cuisine as well as latin cuisine. Coriander refers to the seeds of the plant where as Cilantro refers to the plant (leaves itself). In Indian cuisine, we uuse it in curries, dals, and mostly a lot of recipes feature it. It also can be an excellent garnish.
Cinnamon: Cinnamon has a sweet woodsy smell and is an essential part of the garam masala or curry powder. Cinnamon spice comes from the cinnamon tree, the innermost bark of the tree is curled and dried. Cinnamon can be used in sweet as well as savory dishes, and hhas a medicinal value too.
Cloves: Chewing cloves during toothache gives quick relief. Cloves are added to rice, curries and sweets. Cloves have a sharp tingling taste that can be woody and sometimes bitter. Good cloves are dark brown in color.
Fenugreek seeds / dry leaves: Fenugreek plays an important role in Indian cuisine and is used in the form of a leafy vegetable, as a dry herb and also as a spice. Fenugreek seeds are used either whole or in powdered form in curries and legumes, it aids in digestion. Dried fenugreek lleaves is used as a herb in creamy sauces like butter chicken.
Saffron: Saffron reigns supreme in the spice kingdom. It is the most expensive spice in the world. Saffron enhances savoury food as well as sweets. A few strands soaked in a little warm water or milk and added along with the liquid to the dish, brings about a fraagrant richness. Saffron especially complements milk desserts, rice and meat.
Sesame seeds: These creamy white seeds have a nutty taste. Sesame oil is a very popular edible oil as well. It is used to garnish breads and in chutneys and pastes a lot of times. It is very rich in nutrients.
Star Anise: Star anise is an exotic spice. It is a star-shaped fruit. Dried star anise is mahogany in colour. It is hard and has eight hollow, boat shaped petals, which form a perfect star, which makes it ideal for decorations. Star anise is added to rice dishes likke biryani and pulao and also to succulent meat.
Turmeric: Turmeric is a quint essential part of most Indian curries. It is an inexpensive indian herb that is also a great healer and is used in various remedies. Its bright yellow color not only adds color to the dish but also a slight flavor. It is mostly used iin powdered form.
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