The Spices of India
When it comes to mastering Indian cooking, the requirement is having a thorough knowledge of the properties of each spice and how it blends with other spices. It’s accurate to say that the characteristics of curry really depends on the balance of herbs and spices that go into its creations. Curries differ from one region to another based on each region’s unique spice blend for their curry.
Masala is a familiar word in the Indian kitchen and itliterally means a blend of several spices. Garam (hot) masala is the most important blend masala and an absolute essential to north Indian preparations, added just before serving the dish to enhance its flavour. The rational garam masala is a blend of cardamom, cinnamon, cloves and black pepper. Masala may be in dry, rosted ground or paste form Look below for an idea of the types of spices used in Indian cooking, but please note that these are just the tip of the iceberg.
Curry Leaf: Curry leaves originate from the Kari tree of Southwest Asia. They are mainly used as an aromatic and flavoring for most curries and soups. When starting a curry or soup dish, put the curry leaves into the oil to fry until crisp. For extended use, air dry them completely, and store in an airtight container.
Red Chili Powder: Red Chili Powder or Lal Mirch (Hindi) Indian chili powder is made from ground chilies. It is much hotter than the chili powder commonly found in most stores here in the US which is mostly a blend of red peppers and cumin, coriander etc. The ground product ranges from orange-red, to deep, dark red. Red pepper is a pungent, hot powder with a strong bite.
Cardamom Pods: These light green oval pods are known as elaichi in Hindi. Green cardamom pods are highly aromatic and very fragrant, with a sweet, nutty taste. Encased in the pod are 12-15 tiny black seeds that hold the flavor. Cardamom is often used in rices, puddings and simmered dishes. It is best to bruise the pod before adding to the dish to release flavor.
Cinnamon: In India cinnamon is commonly used in meat and rice dishes, and in Garam Masala. It is also one of the ingredients of commercially manufactured curry powder. It may also be used in stick or powder form in sweets, cakes and curries.
Clove: Cloves are the dried flower buds of the clove tree and are strong, pungent, and sweet. Cloves are used in many meat dishes, marinades, pickles and in many “garam masalas”. It is used whole or in powder form.
Black Peppercorns: Black peppercorns are sun-dried, fermented green berries from a pepper vine native to Southwestern India. This spice is ever so popular throughout the world. It has a pungent fragrance and spicy taste. Black pepper is evident in almost all curries, dals and numerous spice blends.
Ginger: This fresh, light-brown rhizome, is used extensively in all forms of Indian cooking. Peeled, mashed or cut, ginger has a clean and aromatic taste with a slightly spicy edge.
Tamarind: Tamarind pulp or juice is added to bring a touch of sourness in the curry and is extremely popular with South Indian cooking.
Fenugreek: This very powerful Indian spice plays an essential part in the flavor of curry powder. Its bitter and sweet flavor is used in soups, dals, bean and vegetable dishes, and fish and seafood dishes. It is also used in the sugary balls, ladoos. In North India, fenugreek is used in lamb stews. In the South it used in almost everything; breads, chutneys, curries and dals. In North Africa it is also used in bread.
Now that you’ve learned a little more about the types of spices used in Indian food, here’s a list of Indian restaurants so that you can let your tastebuds do some exploring.
Cafe Maharani
2509 S King St
Honolulu, HI 96826
(808) 951-7447
Ghareeb Nawaz Restaurant
2032 W Devon Ave
Chicago, IL 60659
(773) 761-5300
India Oven
2890 S Colorado Boulevard
Denver, CO 80222
(303) 756-5866
India’s Tandoori
5468 Wilshire Blvd
Los Angeles, CA 90035
(323) 936-2050
Madhuban Indian Cuisine
6930 W State St
Suite 200
Boise, ID 83714
(208) 853-8215
