Spices – The Must Required Ingredient For Indian Cooking

Variety is the spice of life, and who would realise the importance of spices other than an Indian? Indians have always been known for preparing the best dishes. However, there is a misconception that Indians use large amounts of spices to achieve great taste and aroma in their cooking. But the truth is that if you know all your ingredients, then only a pinch of spice can enhance the flavour of your dish.

List Of Popular Spices Of India

Although there is a huge diversity of spices all

over the world, this blog will tell you about the top 10 most popular spices in India.

Cumin Seeds [Jeera]

The first spice that comes to mind while cooking an Indian meal is Cumin or Jeera. This spice consists of a nutty flavour and earthy taste. The main use of this spice is to enhance the aroma of the dish. Cumin is mainly used in curries and savoury dishes. Cumin is obtained from the seeds of cumin plants and is commonly harvested by hand.

Dried Red Chillies

As the name suggests, this spice is prepared by drying the chillies through artificial processes or naturally in the sun. It is used to increase the heat of the dish, i.e., the spiciness of the food. Chillies are obtained from the chilly plant, which is grown on a large scale. Also, farmers use different farming equipment for the commercial production of chillies, such as a Sonalika 60 tractor, because the Sonalika 60 price is reasonable.

Coriander Seeds

The next popular spice on the list is Coriander seeds or “Dhaniya Beej”. This spice is used to give citrus, nutty or a hint of sweet flavour to different dishes, such as curries. Moreover, it is obtained as seeds from coriander plants, which can later be powdered or used as a whole as per convenience.

Cardamom [Elaichi]

Cardamom is another costly spice commonly used to increase the dish’s fragrance. The taste of Cardamom is close to a warm, minty, or peppery flavour. This spice is mainly used in milk desserts and puddings in India. However, its most common use is to enhance the taste of tea. The reason behind the high cost of Cardamom is that its production requires manual labour. Moreover, it is harvested by hand, as this is a delicate spice.

Cinnamon

Cinnamon is obtained from the bark of cinnamon trees. It adds a sweet, woody and aromatic dimension to the dish. Moreover, this spice balances the heat or intense flavours of the spices that are already used. The tree from which Cinnamon is obtained must be at least two years old before harvesting, which requires a lot of hard work. However, this can be made easy using high-quality farm machinery such as the Sonalika 750 tractor.

Peppercorns

Peppercorns or black peppers are the fruits of the plant. Although this spice is bitter in taste, it provides a pungent, earthy and heating aspect to the dish. However, black pepper fruit is plucked when it begins to turn red. The fruits are then collected and soaked in hot water, which causes them to turn black in a few minutes. The peppercorns are then dried in the sun, resulting in the shrinking of the fruits, and now they look like the spice we use in our house.

Mustard Seeds

Mustard is used in Western countries as a dressing or condiment for snack meals, but in Indian households, its seeds are used in tempering (tadka) for curries, lentils, etc., to achieve a pungent smell and warm taste. Moreover, the seeds are removed from their seed coat and then processed to reach our kitchen.

Garam Masala

As the name suggests, the main purpose of this spice is to increase the heat of the dish. Garam Masala is a blend of different flavourful spices which are blended in a fixed ratio. These spices are mixed such that they complement each other without overpowering their taste. Garam Masala is a combination of coriander seeds, cumin, peppercorns, Cardamom, Cinnamon, mustard seeds, bay leaf, nutmeg and many other spices.

Saffron

Saffron is the world’s most expensive spice. The flavour of Saffron is floral and a bit earthy. Also, it provides a beautiful colour to the dish. It is mainly used for desserts and rice dishes in India. Saffron is high in price because it is obtained from the stigma of the flower. And it takes a considerable amount of land to grow a significant amount of Saffron for the market. In addition, the stigma of the flower is a fragile part. Therefore, it is essential to harvest the flower manually by plucking it by hand.

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