9 Essential Spices You Will Need For Successful Indian Dishes
From the time of
ancient civilizations itself, Indian spices have been famous all over the
world. Historians have recorded fables of foreign merchants and voyagers
enduring the wrath of the oceans just for these demanding and expensive spices.
Those who have had Indian dishes at least once in their life must know about
the magic of spices. But what are these spices? You might have heard about
hundreds of them but which one should you choose to make a memorable Indian
dish? We have answers to all your questions.
Spices are
basically parts of plants which are processed in a particular way and their
primary use is to give cuisines special flavor. Spices can be used for
colouring and preserving foods, and even for medicinal purposes. The versatile
climate and soil has made Indian spices the most popular among food junkies and
cooks. It is safe to say that an Indian dish is never complete without the use
of spices.
The use of spices
not only enhances the flavour of the dish but also protects it from microbial
activities to a certain extend. Here are 8 essential spices you need to know
about so that the next time you prepare an Indian dish, it’s going to be
magical:
Red
Chilli is used in dishes to add heat, making them extra spicy. An excellent
source of Vitamin C, they are used in almost all the dishes all over India.
They are extensively used to make chilli sauce too. Red Chillies can be used as
fresh or dried, depending on the type of cuisine. Dried chillies are often
ground to powder and is added in small quantities to vegetable preparations to
make them more spicy and hot.
Known
for its sour taste, tamarind is used in flavouring of curries and chutneys. You
should try some amazing south indian curries flavored with tamarind pulp.
Tamarind is an integral part of masala chai teas, and are also used as pickling
agents. Fish curries made in Kerala has tamarind as a key ingredient and you
should not miss it on your next trip to Kerala.
The
unique taste and intense aroma of cardamom makes it a special ingredient in
Indian cuisine. Though very expensive, a little is needed to flavour a large
amount of dish which it’s being used in. Cardamom is used as a garnish in
Biriyani and basmati rice and is an integral part of masalas. Cardamom-flavoured
tea is popular is almost every part of India. People often use cardamom like a
chewing gum since it behaves as a mouth freshner.
Cardamom
has a lot of demand abroad, especially in UK, due to which there are many
cardamom exporters in India that exports quality cardamom to many countries
like
Ginger
is most commonly used in cuisines with thick gravies as it helps in digestion.
Ginger’s taste is so strong that it is used in very minute quantities.
Traditional Indian drinks are made with the inclusion of ginger. Ginger is the
key ingredient in chai tea as well as “sambharam”, a south indian yogurt based
drink. A ginger curry is also found in South Indian cuisine, which is said to
be good for digestion.
India
is the second largest producer of ginger in the world and there are a lot of
companies exporting it to countries like Japan and United States.
Used
in almost everything, this is used not only for flavour but also for colour.
Turmeric can be dried and powdered like red chillies and is used along with
chilli powder in most curries, making them in a presentable golden colour with
an earthy aroma. Turmeric is also used in its raw form, which looks like a lot
of ginger. Raw turmeric is said to have immense medicinal powers are often
served with warm milk.
The
demand of Turmeric has seen an enormous growth since 2012, owing to its
culinary and medicinal benefits. This has seen an increase in the number of
turmeric exporters in India.
Being
one of the oldest known spices, coriander seeds are very aromatic. They are
powdered to be used in masala mixes. Coriander leaves are also used as ingredient
in chutneys, pani pooris and parathas. Coriander seeds needs to be dry roasted
before its use in cuisine for a tasty result.
They
are very common in North Indian dishes as well as Kerala-based cuisines. When
cooked in oil, mustard seeds crack open, adding a smoky flavour to the dish.
The use of mustard seeds must be kept under check as too much of it will make
your dish taste really bad.
Mustard
seeds are exported in large quantities to countries like Saudi Arabia, Sri
Lanka, Singapore and United States.
Often
referred to as the king of spices, pepper is more than common salt’s hot date
at the dinner table. It is native to Kerala, the southernmost state of India.
Rich in Vitamin C and Vitamin K, black pepper is generally ground and spread
over the dish for the additional taste. There are some dishes which uses black
pepper as the main ingredient, including some Kerala and Hyderabadi chicken
curries.
United
States is the top importer of pepper while India is the largest producer,
making it the home of a large number of exporting companies.
No
list about spices is complete without the most expensive one in the world. By
weight, it actually costs more than gold. Saffron is practically magic! It
gives a unique flavor and aroma to each and everyone trying to experience the
dish in which it is used. The use of saffron is is very rare because of its
cost and availability but it should be tried at least once in life. It is
dissolved in water or warm milk before its use.
Because
of its demand and expensiveness, saffron adulteration has been a major issue
all over the world. There are many fraudulent exporters but you can always find
certified spice exporters if you spend a little time for research.
Acquiring these
spices is not a big deal in India, but it could be a little tricky in other
countries. India is the largest exporter of spices with over 109 varieties
being exported to almost 50 countries. Always make sure you have real and pure spices to be used in dishes. You can always hire a reliable spices exporter to
obtain fresh and authentic spices from India itself. Make sure you know the
precise amount to be used in your dish, as the intensity varies with each
cuisine.
