Indian cuisine is renowned for its elaborate spices, and it’s a staple of the cuisine of many countries around the globe.
Here’s a quick rundown of some of the more famous and popular spices in India.
biryans – The biryan is a flat, flat slab of meat, usually sliced into thin strips and placed in a curry.
The spice of biryanes is derived from the seeds of the berry, and is commonly used to make curries.
kashmiri – This Indian spice is a sweet-smelling, fragrant, and often salty spice that can be used to coat foods such as meat or fish.
It is used in many recipes for sauces, and can be a great addition to soups, curries, or dishes that use fish as a main ingredient.
mukluk – A spice found in a variety of vegetables, such as cucumbers, tomatoes, peppers, and carrots.
It’s a rich, nutty and spicy spice, often used in Indian cuisine.
ghee – A rich, spicy, and fragrant spice.
It can be added to dishes for a richer and more complex flavour, especially in dishes that call for a higher degree of fat content.
cumin – A powerful spice that has a milder and more mild flavour than its black cousin.
It has a long history in Indian cooking, dating back at least as far as the third century BC.
It was widely used in ancient India, but its use declined as a result of its popularity in the Middle East.
turmeric – This spice is one of the few spices that is both very sweet and very spicy, with an overall heat that makes it one of its best-known and favourite spices.
It also tends to be used in curry recipes, which is where it originated.
garam masala – This is a mild and spicy paste that is made from the leaves of the Indian cilantro, a spice used in Ayurvedic medicine.
It contains a mild flavour, and may be added in dishes to bring out the flavours of the spices used in the dish.
mung beans – A dried, tough plant found in parts of India.
These beans are used as a condiment in many Indian dishes, and are used in curries and other Indian cooking.
They are often used to give the flavours a kick of colour.
coriander – A sweet-tasting spice, corianders are commonly used in salads and stir-fries.
It adds a sweet, slightly salty flavour, along with a spicy kick.
garan – This traditional Indian herb, often referred to as ‘garan’ or ‘kurpuri’, is often used for a number of medicinal purposes.
It tends to impart a flavour to the foods it’s eaten with, and has a spicy, slightly tangy flavour that makes for a great base for dishes such as pakoras, dosa, or mains.
mohindas – These are the dried fruits and vegetables that make up the Indian rice.
They’re commonly eaten as a snack or added to souks and dishes as an accompaniment to meats and other cuts of meat.
gourd – A traditional Indian vegetable that’s made from ground rice and onions, which has a creamy texture and is often served with curries such as kasai, samosas, and tamarind.
cilantro – Another Indian vegetable.
This herb is commonly known as ‘gaya’, and is used for many different things, including salad dressing, and to add a rich flavour to dishes such a chutney or masala.
corona – A green, aromatic spice that’s a key ingredient in many dishes in India, and also found in the spice of chilies.
It smells like a greenish orange, and sometimes can be seen in sauces and a spice mix.
turducken – A thick, savoury fish that is often cooked with a variety theses spices, including coriandre, ghee, mustard, and kashmai.
fennel – This herb, which makes up roughly 10 per cent of the total plant diet in India (about two million tonnes of it), is often referred as ‘Fennel juice’.
fenugreek – This aromatic, red spice that is used as an essential oil and a flavouring in many spices.
Its most famous use is as a flavoring for curry powder, but can also be used as flavouring for many dishes, including sambar, makhani, patties, curd, and even hummus.
ginger – This fragrant and spicy herb is used to add to dishes to add some freshness and flavour, particularly in currying and dosa.
coronium – A red