Can you imagine blend food in your plate? Of course, no. India is well known for its cuisine, what makes the cuisine mouth-watering and tempting? Is the answer ‘ Spices’? Oh, yes it is spiced which makes the food delicious. Let’s have a look at the various spices.
Starting with the ‘Queen of Spices’, cardamom are of two types: Green and Black. It has a covering on the top and small seeds into it. Both the black and green are used in Indian cooking. This spice has a strong aroma and makes the cuisine taste better. As also known as Elaichi, we have special cardamom tea. It is used to garnish the deserts.
It has a rich history, and initially, it was being traded at the port in Sri Lanka. Clove has importance in cooking as well as it has also reserved someplace in medicinal uses. Having clove in mouth, when one has a toothache is the best remedy. The flavor it has is a sweet and spicy one and when added to the dal or curry, it has the best taste and soothing aroma.
The small round black balls of flavor. Remedy for throat infections. Somewhere it is used as a whole or sometimes the balls are crushed to make powder, and a pinch of it is enough to change the flavor of the dish. It helps to improve skin, also stimulates cancer. Stimulating digestion is also one of its characteristics, to cure a cold and cough a mixture of its powder with honey is recommendable.
The spice box is incomplete without cumin. The most mainstream spice, none of the Indian dishes are complete without cumin. Dal is prepared and later the tadka is added to it which also has cumin. Flat, brown seeds which are at the top of the list when it comes to adding flavor. Cumin is rich in iron, it may help a diabetes patient. It may help to prevent food-borne illness too.
It has similar flavor with cinnamon, and so they go hand in hand. It is dried and hard in appearance. As it has a nutty flavor, it is used in tea as well as in curries. Like others, it also has its medicinal importance as anti-inflammatory properties, also antibacterial properties. As it is hard in its natural form, generally it is used in powder form.
They have options in colors, like black, yellow, brown. They are very minute in appearance. It is used in tadka, a paste is made out of it, mustard oil is useful for pains in joints. When they are crushed and used it has some smoky flavor. Cures migraine, helps in cancer risk prevention, also helps in asthma.
This spice has a lot of benefits, lets’ begin with its uses in cooking; used in almost all types of cuisine around the world and is common seasoning spice. It is used in different forms as in its original form, paste, powder, sometimes it is chopped finely. It combats sickness, and active compounds in garlic help to reduce blood pressure, another characteristic is improved cholesterol levels.
Indian Saffron or yellow ginger, popularly known as. It has a bright color and is therefore identifiable. This also has importance in marriages, as Indian weddings have a ritual called ‘Haldi’ where the bride and groom are applied turmeric paste. A paste of it helps to make our skin glow and is the best remedy for tanning.