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My Spice Rack
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Indian cuisine is known for its spices. The country of India produces a greater variety of spices than any other country in the world. The spices are used whole or ground in endless combinations. The unique subtlety of Indian cuisine lies in the fact that no particular spice stands out and thus overwhelms all the other flavors in the dish. Everything simply blends together magically.
All seed spices can be used in dishes in at least four ways:
Various leafy plants such as curry leaves, mint, coriander leaves, and bay leaves are also used for seasoning.
as whole seeds ground into powder roasted and then ground roasted in ghee (clarified butter) or oil (this is how the spice aroma is absorbed)
Ajowan
Seeds with a thyme-like aroma, which resemble caraway or cumin seeds in appearance. When dry roasted, they give dishes aroma and spiciness.
Other properties
Ajowan, with its antiseptic and blood-purifying properties, can be effective against obesity, migraine, gastritis, loss of appetite, flatulence, bronchial complaints, and stomach cramps.
Amchoor
Spice powder made from dried, raw, unripe mangoes. Amchoor is a natural souring agent and, due to its naturally acting enzymes, can also be used as an ingredient in marinades instead of yogurt to make meat more tender. It is sprinkled sparingly over savory dishes or used in chutneys.
Other properties
Amchoor can improve digestion and eyesight, and is also said to help with overweight and skin problems.
Asant
In German, asant is also called "devil's dung." It is a plant resin that is available as an amber-colored lump or in powdered form. Uncooked, it has an unpleasant, intense odor, but when heated it transforms into a spicy onion aroma.
Other properties
Asafoetida is considered an important aid for improved digestion in lentil and chickpea curries. Asafoetida can help with severe flatulence and stomach cramps and also has a cleansing effect on the intestines.
Fenugreek
An aromatic, bittersweet spice, called "methi" in Hindi. The seeds have an intense flavor, while the chopped and dried leaves (kasoori methi) are somewhat milder. The seeds and leaves of fenugreek give curries, pickles, and chutneys a wholesome note.
Other properties
The spice is also used in traditional medicine and may be helpful for digestive disorders, stress, fever, skin problems, as well as mouth and body odor.
Chaat Masala
"Chaat" means "delicious" in Hindi, and that's exactly what a dish should be when refined with this spice mix. The powder contains amchoor, cumin, black salt, coriander, ground ginger, black pepper, and cayenne pepper. This refreshing, spicy combination covers all flavors. From sweet to sour to salty and bitter.
Chili Peppers
Chili peppers are the fruits of certain Capsicum species, characterized by a unique spiciness and giving many curries their heat. Depending on their ripeness, chilis can be green, yellow, or red. The hottest part is the seeds, which are often removed before use. The pods are used whole, slit, or chopped, dried or fresh.
In India, many different types of chili are known. Fresh green chilis, round and elongated in shape, are widespread. Highly prized for their heat are red dried pods from Rajasthan (Nagori) and Andhra Pradesh (Rasampatti).
Red chilis from Kashmir are mild in flavor and popular because they color dishes a light scarlet without significantly increasing the heat. Red chili powder is used in everyday Indian cooking almost as often as turmeric and ground coriander seeds. Chili flakes and pastes are just as readily available.
Caution: The heat is mainly in the seeds; if you don't like it too spicy, remove them. When seasoning, you should carefully test how much heat you like.
Other properties
Chilies are great antioxidants and can lift your mood, melt away the pounds, and protect against disease. They also have anti-inflammatory effects.
Garam Masala
"Garam" means "hot", in this case "warming", and "Masala" is the general term for "spice mix". Every family has its own recipe for Garam Masala, which makes their dishes unique and is a closely guarded family secret (unless you're writing a blog about Indian cuisine :-)).
Garam Masala can contain all kinds of warming spices. For my mom Flory, these are mainly cinnamon, black pepper, and cloves (here you'll find her recipe). You can also buy Garam Masala ready-made, but you have to pay close attention to the quality.
Garam Masala can be sprinkled over the dish towards the end of preparation to give it a bit of warmth.
Spice fennel
A spice herb with a licorice-like aroma. The leaves of the plant are edible, but in Indian cuisine mainly the seeds are used, sometimes also as a component of garam masala. In Kashmiri cuisine, the combination of dried ginger powder and fennel seeds is more widespread.
Other properties
Fennel seeds are used in many curry and vegetable dishes to add warmth and sweetness. Fennel can have a calming effect on the nerves as well as promote sleep, strengthen digestion, and help with intestinal cramps.
Cloves
A strong spice from the flower buds of the clove tree, "laung" in Hindi. Cloves give vegetables, lentil dishes, meat or rice dishes a special flavor. Cloves are used either ground or whole and are often combined with black cardamom or as an ingredient in garam masala.
Other properties
Cloves are highly valued because they can have blood-purifying, pain-relieving, and digestive-promoting effects. They can help with overweight, toothache, flu, cough, lymph problems, ear and headaches, muscle cramps, and asthma.
Ginger
An indispensable part of Indian cuisine. The fresh root of the ginger plant, with its strong, spicy aroma, gives dishes a warm citrus flavor when grated or crushed. Dried ginger ("saunth") is the spice made from ground ginger root, with a woodier and less pungent aroma. Please do not peel, as many of the healthy nutrients are located directly under the skin.
Other properties
Ginger is known for its medicinal properties and is called "Maha Aushadi" (the universal remedy) in Ayurveda. It can stimulate digestion and appetite, be warming and germicidal, help with overweight, and support the intestinal flora. Ginger can also help dissolve mucus in the airways.
Jaggery
Jaggery tastes like toffee and maple syrup. The spice consists of sugarcane juice that is boiled down to a caramel-like syrup and filtered, but not refined. The syrup is then left to harden. There is also a high-quality variety made from palm sugar. Jaggery is mainly used in South India and Bengal for desserts.
Other properties
Jaggery can have a digestive and blood-purifying effect and can strengthen the immune system as well as the intestinal flora. Furthermore, jaggery can help against overweight and is an excellent source of energy.
Cardamom
In Indian cuisine, two types of cardamom are used, green and black. Green is the most common variety. At first, cardamom smells a bit like cold medicine, rose-sweet and with a hint of eucalyptus. But as soon as you peel the seeds and crush them in a mortar, the aroma undergoes a distinct transformation and becomes peppery, gingery, and overwhelmingly delicious. It is not for nothing that cardamom is called "the queen of spices." Cardamom is indispensable for a delicious Masala Chai. The black pods, on the other hand, impart a more intense and smoky flavor. Both varieties are used in meat, vegetable, and rice dishes.
Other properties
Cardamom has a sweet, spicy, and bitter taste, and can be appetite-stimulating and diuretic. Together with ginger and turmeric, cardamom can neutralize the mucus-forming effect of milk. Cardamom can have a weight-reducing effect, and help with sleep disorders, bad breath, and headaches.
Garlic
Garlic enjoys an almost divine status in India and, along with ginger and chili peppers, is the third main ingredient in Indian cuisine. Garlic is often used as a spice in Indian cooking. It has a particularly sharp, spicy flavor that becomes significantly milder and sweeter when cooked.
Other properties
Garlic can lower blood pressure and cholesterol, has antifungal and antibacterial properties, and can help cleanse the skin and blood vessels.
Coriander
Coriander is a herb whose leaves and dried seeds are a main seasoning ingredient in Indian cuisine. The leaves are tangy and have a slight citrus flavor, which diminishes when the leaves are cooked. The leaves can also be used raw as a garnish in almost any dish. Coriander seeds have a nutty, spicy lemon flavor and are used whole and ground. For full flavor, the seeds should be roasted in a dry pan over high heat for 1-2 minutes and then crushed. Fresh coriander leaves are not a substitute for seeds or powder, which are available almost everywhere. The best flavor comes from freshly ground coriander.
Other properties
Coriander can have a digestive and appetite-stimulating effect. In addition, it can help with inflammation of the gastrointestinal tract as well as the urinary tract.
Cumin
Cumin is also a basic ingredient in many spice blends and the basis of many curries. It is often combined with coriander, which gives its warm roasted aroma a shine. The seeds have a warm, earthy aroma and a bitter, anise-like taste. They are thin, long, and green-brown striped. When roasted, they become darker, more aromatic, nutty, and smoky. There are also caraway seeds, which taste milder and more elegant and are often used in biryanis. There are also black cumin seeds, which are slightly spicy and tangy and give an exciting aroma.
Other properties
Cumin can stimulate digestion, regulate intestinal flora, reduce flatulence, have analgesic and diuretic effects, and contribute to blood purification. It can also be used for sluggish bowels, sleep disorders, colds, and anemia.
Turmeric (yellow root)
Turmeric can be used fresh or dried and is a basic ingredient in almost every dish. Because of its bright yellow color, turmeric is also used as a natural food coloring. Fresh turmeric tastes earthy, peppery, and slightly bitter. We usually use ground turmeric for cooking. Although turmeric rarely plays the main role among the ingredients, it gives the dish a nice earthiness.
Other properties
Turmeric can help with tension, colds, and inflammation. It can have a very blood-purifying effect, and can help with allergies, allergic asthma, hay fever, skin problems, hemorrhoids, and chest pain.
Bay leaves
The leaves of the bay tree grow on the southern slopes of the Himalayas. They differ from European bay leaves mainly in terms of their aroma. Fresh or dried, the leaves give curries a flavor reminiscent of strong cinnamon. The leaves are used only for seasoning and are not eaten.
Other properties
The medicinal plant is also considered a stimulating and antiseptic agent. It can promote digestion and serve as an antioxidant.
Nutmeg
An aromatic spice from the kernel of the nutmeg, used freshly grated or ground. A main ingredient of Garam Masala. Mace, the aromatic seed coat of the nutmeg, is dried whole or ground and used in sweet and savory dishes. In India, nutmeg is known as "javitri".
Other properties
Nutmeg can help with bloating, insomnia, and skin problems and promote digestion.
Black Pepper
Peppercorns are the fruits of a flowering vine, originally native to the Malabar Coast, which grow as green, juicy, and fragrant berries. Black peppercorns are obtained from the boiled and then dried unripe fruits. They have a fruity-woody, warm, and earthy flavor. Black pepper is considered the "king of spices." Often, peppercorns are infused in oil at the beginning of preparation so that they become soft and easier to eat.
Other properties
Pepper can help with colds, coughs, weak digestion, and muscle pain. Pepper in combination with honey can help clear mucus.
Saffron
A spice made from the dried stigmas of the saffron crocus. Saffron has a unique, delicate flavor and is also often used as a food coloring. Saffron is one of the most expensive spices, but only a small amount is needed for seasoning. Saffron is used either in whole threads or ground, lightly sautéed/roasted, or soaked in milk/water.
Other properties
Saffron, known in Ayurveda as a rejuvenating spice, can be very strengthening, stimulating, and pain-relieving. Saffron can reduce mucus, promote digestion, and stimulate liver function and metabolism.
Mustard seeds
Black, brown, and yellow seeds come from three different plants of the Brassica family. The black seeds are used in a variety of ways in Indian cuisine. They have a pleasant nutty flavor and are suitable for a wide range of dishes. They go especially well with fish and seafood. In addition, the oil extracted from the seeds is preferred as a cooking oil in large parts of North India and Bengal. Fresh green mustard leaves are a popular vegetable in Punjab.
Other properties
Mustard seeds can be very helpful for losing weight and for dry ulcers, and can calm the heart. They can also help with sore throats, circulatory weakness, and circulatory disorders.
Star anise
Spice from the dried fruit of an East Asian evergreen tree. It looks like a five-pointed star, with shiny seeds whose taste is reminiscent of anise. Star anise is cooked with the food, but never eaten.
Other properties
Star anise can have an expectorant, weight-reducing and digestive effect, soothe the intestines and relieve nausea.
Tamarind
Tamarinds are the Indian secret weapon, which is widespread throughout India as a souring agent called "imli". Tamarind has a sour, slightly tart taste, but as the fruit ripens it becomes sweeter and less sour. You can buy it as a paste, fruit, or in blocks at Asian grocery stores.
Other properties
Tamarind has antibacterial properties and can help with fever, nausea, stomach cramps, bloating, sore throat, burns, colds, and skin problems.
Cinnamon
The dark and alluring cinnamon, “dalchini” in Hindi, is the Brad Pitt among spices. What we know as cinnamon in Europe is often “cassia,” a Chinese relative. If you place both side by side, you can see the difference. True cinnamon has tight curls, often only 1mm thick, while cassia usually has just one, but thicker, layer. Cinnamon has a warming flavor that goes well with sweet dishes and savory meals. It is available as a powder or in stick form. The sticks are cooked with the food to add flavor and removed before eating.
Other properties
Cinnamon can be very warming and appetite-stimulating. It can stimulate circulation, blood flow, and urination, and is helpful for respiratory complaints and intestinal diseases.