Indian Spice Makes All Meals Nice
Indian cuisine is a celebration of flavours, and a mosaic of various spices, each introducing its own distinct flavour and aroma. At The Square’s India Waale all the must-have Indian spices for every kitchen is available, along with some imported delicacies.
Here is your India Waale shopping list, and a few tips and hints to make your Indian cuisine cooking deliver generously to everyone’s palate.
Turmeric (Haldi): Turmeric, with its bright yellow hue, has a warm, earthy flavour and is known for its potent anti-inflammatory properties. This spice is integral to almost all Indian dishes, contributing to their flavour and colour.
Cumin (Jeera): Cumin seeds are used either whole or ground, adding a nutty and slightly peppery flavour. They’re often used in tempering, a cooking technique where spices are heated in oil or ghee (clarified butter) to release their flavours.
Coriander (Dhania): Generally used in a ground form, coriander imparts a mild, sweet flavour to dishes, often in conjunction with cumin.
Mustard Seeds (Rai): These small seeds release a slightly sweet and mildly bitter flavour when heated. Mustard seeds are frequently used in South Indian dishes during tempering.
Cardamom (Elaichi): Green and black cardamom are the two types used in Indian cooking. The former, with its sweet and light flavour, is often used in desserts, while the smoky black cardamom is used in savoury dishes.
Cloves (Laung): Cloves have a strong, pungent flavour and are used sparingly in rice dishes, curries, and even some desserts.
Cinnamon (Dalchini): Cinnamon sticks are used in both sweet and savory Indian dishes, adding a sweet, warm flavour that complements other spices.
Fenugreek (Methi): Used as seeds or dried leaves, fenugreek lends a slightly bitter, nutty flavour to dishes. It is commonly found in many North Indian curries.
Adding to these essential spices, here are a few more that are integral to Indian cuisine:
Fennel Seeds (Saunf): Fennel seeds have a slightly sweet, anise-like flavour and are used for tempering and as a mouth freshener. They’re common in Kashmiri and Bengali cuisines.
Saffron (Kesar): The most expensive spice globally, saffron lends a beautiful golden colour and a distinct, luxurious flavour to dishes like biryanis, sweets, and certain teas.
Star Anise (Chakra Phool): Star anise adds a sweet and liquorice-like flavour and is a critical ingredient in biryanis, soups, meat dishes, and garam masala spice mix.
Poppy Seeds (Khush Khush): Used as a thickener for gravies and a flavour enhancer, poppy seeds add a nutty flavour and are often found in Bengali and South Indian cuisines.
Mace and Nutmeg (Javitri and Jaiphul): Derived from the same tree, nutmeg has a sweet and nutty flavour, while mace is more delicate. Both are used in sweet and savory dishes.
A Rough Guide to Manage the Heat
Indian cuisine can kick your tastebuds with a fiery heat, primarily due to chilies. However, the spiciness level can be tailored to your preference. Here are some additions to your shopping list for heat control.
Chili Powder (Mirch): This is the primary spice responsible for the heat in Indian dishes. The amount you use can be adjusted based on your tolerance level.
Green Chilies: These can add significant heat to a dish. To reduce their impact, you can remove the seeds before using, as they contain most of the heat.
Yogurt/Cream: Dairy products can help reduce a dish’s heat level. The fat in the dairy helps dissolve the capsaicin (the compound giving chilies their heat) and mellow the spiciness.
Coconut Milk: Used extensively in South Indian and coastal cuisine, coconut milk acts as a heat suppressant and adds a sweet, creamy texture to the dish.
Tamarind and Lemon Juice: Acidic ingredients such as tamarind and lemon juice can also balance out a curry’s heat. They introduce a tangy flavour that distracts the palate from the spiciness.
Sugar and Jaggery: A small amount of sugar or jaggery (unrefined sugar) added to spicy curries can round off the flavours, reducing the perceived heat.
Ghee (Clarified Butter): Adding ghee to spicy dishes can help to counteract the heat, as it coats the tongue and dulls the sensation of spiciness. Plus, it adds richness to the dish.
Each Indian spice not only contributes a distinct flavour to a dish but also harmonizes with other spices to create a unique taste. Turmeric imparts a warm, earthy flavour, while cumin adds a bit of nuttiness. The sweetness of coriander and cardamom balances the heat from the chilies. Cloves and cinnamon contribute a depth of warm, aromatic flavours, and the bitter flavour of fenugreek contrasts beautifully with the sourness of tamarind.
Nigella and fennel seeds offer a pleasant bitterness, offset by the warm sweetness of cinnamon and star anise. The floral notes of cardamom play off the robustness of cloves.
