5 Spices You Need to Start Cooking More Indian Food (2024)

FAQs

5 Spices You Need to Start Cooking More Indian Food? ›

These types of varieties are known as the seven whole spices of India, which are cumin, coriander, turmeric, clove, cinnamon, cardamom and fenugreek. These whole spices are used for both cooking as well as health purposes, and many are used in herbal medicines.

These types of varieties are known as the seven whole spices of India, which are cumin, coriander, turmeric, clove, cinnamon, cardamom and fenugreek. These whole spices are used for both cooking as well as health purposes, and many are used in herbal medicines.

Garam masala

This spice blend is usually made with ground coriander seeds, cumin seeds, peppercorns, cinnamon bark and cloves, but you could always add to it or, like my biji, create your own using the spices you like best.

Five spice may be used with fatty meats such as pork, duck or goose. It is used as a spice rub for chicken, duck, pork and seafood, in red cooking recipes, or added to the breading for fried foods. Five spice is used in recipes for Cantonese roasted duck, as well as beef stew.

TURMERIC. That is the go to spice in any South Indian kitchen to enhance a dish.

You'll find hing or asafatida in about 90% of Indian recipes. It's that pale looking spice that smells a bit like eggs and tastes rather bitter. But don't be put off by hing's foul odour - most Indians certainly aren't. Hing is the spice responsible for giving Indian food its heady and authentic flavour.

The core five spices that are essential are: star anise, cloves, cinnamon (typically a Chinese variety which comes from the cassia tree native to Southern China), fennel seeds, and Szechuan pepper.

How to Make Indian Food More Spicy. If you're feeling courageous and wish to experiment with your spice tolerance levels, here are some ways to make your Chef Bombay Indian meals spicier. The most low-effort (and one of our favorites) way is to just finely chop up some green or red chilis and sprinkle it in your curry.

Main spices: cumin seed, turmeric, coriander seed, chili.

What is the best spice to add heat to Indian food? ›

It adds warmth and complexity to various dishes, including curries, biryanis, and kebabs. e. Red Chili Powder: Red chili powder is used to add heat and spice to Indian recipes.

Five spice is a mix of fennel, clove, anise, cinnamon, Sichuan peppercorn (some Chinese add several other spices, considering “five spice” more of a concept than a hard rule). Allspice is ground up pimento berry… while it reminds of several other spices it's actually just a single spice.

Chinese five spice is a traditional blend that unites the five flavors: ​​sweet, sour, bitter, salty, and savory. You will find this spice blend used within the cuisines of China, Taiwan, Vietnam, Cambodia, and Hawaii. While the name implies only five ingredients, blends vary in the spices they're made from.

Garam masala consists of ground spices like cloves, cinnamon, cardamoms, cumin, coriander, nutmeg, bay leaf, mace and black pepper. Some versions even consist of fennel seeds, red chilies and black cardamoms.

Black Pepper is considered the 'king of spices' and rightfully so. Unlike its perennial companion, salt, which is easily available in any nook and corner of the world, the black pepper owes its origins to Kerala – a state in South India.

Mustard Seeds EUR” these little black balls are commonly used in South Indian cooking as part of the tadka and are known for their digestive properties. They release their full flavor when popped.