7 Spices You Shouldn't Miss If You Enjoy Indian Cuisine

Do you know why Indian food is so popular? It is undeniably famous throughout the world for its distinct flavour. People enjoy eating various Indian cuisines because of their delicious aroma. The secret is a perfect combination of Indian spices. Spices are at the heart of Indian cuisine. They are the primary source of scrumptious Indian cuisine. Spices can transform an ordinary dish into something extraordinary, leaving you with a WOW feeling...

Even if they try Indian food for the first time, most people fall in love with it. Some have become obsessed with discovering the secret to its uniqueness. If you enjoy Indian cuisine, don't overlook the following Indian spices to stock up on.

1. Turmeric powder

Turmeric powder - A must-have spice for delectable Indian cuisine. It is a bright yellow spice that adds a colourful hue to rice, resulting in delicious Biryani. This aromatic spice is commonly used to flavour lentils, rice, and curries in Indian cuisine. It is one of the most widely used spices in India and is related to ginger. Despite its anti-inflammatory properties, it is also used in face masks. Aside from that, it is a natural healing spice that improves liver function, alleviates arthritis, lowers cancer risk, and protects the brain.

2. Cumin

When added to soups, dals, and curries, these distinctive ridged brown seeds emit an intense fragrance. Cumin is a key ingredient in Indian cooking. In the context of Indian spices, it is known as JEERA and is a warm spice that can be purchased ground or in seed form. Cumin is a member of the parsley family and is typically added first when preparing Indian dishes. It is dry roasted and then ground into powder before use. One thing to remember is to roast this Indian spice with caution because it burns easily. Burnt cumin seeds have a bitter flavour.

Cumin also aids in weight loss, cholesterol regulation, and stress relief.

3. Mustard Seeds

These tiny but magical seeds can be found in almost every Indian dish. When added to hot oil, they crackle and pop, releasing their flavour. Mustard seeds flavour curries, chutneys, and a variety of other Indian dishes. These small round seeds come from three different plants: black mustard, brown mustard, and white mustard. Brown mustard seeds are more common than black mustard seeds. They also contain a variety of minerals such as iron, magnesium, zinc, calcium, and phosphorus. Getting enough of these minerals is critical for the normal operation of many biological and biochemical processes in our bodies.

4. Asafoetida

Asafoetida, also known as HING, is a flavouring agent used in Indian cuisine... When hot oil is added before all other ingredients, it imparts an incredible aroma to the food. It only takes a pinch to make a big difference. It is commonly sold as a powder and is widely used to enhance the flavour of foods. It has traditionally been used to treat a variety of ailments such as asthma, stomachaches, whooping cough, poor digestion, and so on. It is beneficial in treating upset stomachs and improving digestive system function.

5. Garam Masala

This masala, also known as "HOT SPICE MIX," is typically made with ingredients such as cloves, cinnamon, black pepper, bay leaf, cumin seeds, coriander seeds, and dried chilies. Garam Masala is being introduced into Indian cuisine, where it imparts a musky flavour to lentils, beans, and vegetarian curries. Garam Masala has no specific recipe because each Indian household prepares it according to their taste and preferences. When used properly, it has healing properties such as improving digestion, lowering cholesterol, fighting inflammation, slowing the ageing process, managing diabetes, and so on.

6. Cardamom

Have you ever had the pleasure of smelling cardamom? When added to Indian sweets, it emits a pleasant aroma. It usually appears as a green or black pod. This fragrant spice is essential for Indian desserts, as well as Pulao and some curries. It can also be sprinkled over dishes after they have been prepared. Remove the outer pod and grind the seeds into a coarse powder to finish your dish. It is now most commonly used to enhance the flavour of Indian tea.

7. Coriander

This versatile spice, which comes from the parsley family, is used in its dried powdered form and has a slightly citrus flavour. Coriander is one of the world's oldest spices. Coriander leaves add flavour to soups, salads, and curries and can be tasted with each bite. To get the right flavours of Indian cuisine, the whole seeds are roasted and sometimes paired with cumin. It is both a herb and a spice.  Apart from these, coriander has anti-fungal and anti-cancer properties. It can also be used to treat skin problems and pain.