7 Spices for Indian Cooking ...


7 Spices for Indian Cooking ...
7 Spices for Indian Cooking ...

There are fans of Indian food all around the world. Indian food is considered to be highly flavorful, aromatic and spicy. The secret ingredients in every Indian dish that give it its distinct flavor and aroma are Indian spices. Here is a list of 7 spices for Indian cooking that are most commonly used.

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Haldi (Turmeric)

Turmeric is a root spice that is grown in the wild in India. It is one of the most commonly used spices for Indian cooking. It is yellow in color and is used for its coloring as well as flavor. It is also antibacterial in nature and is often used as one of the spices used to marinate meat.


Dhania Powder (Coriander Powder)

This is also one of the most commonly used spices for Indian cooking. Dhaniya powder is made from the seeds of the Cilantro plant and has all the cooling and soothing properties of the plant. It also has a very pleasing aroma and taste.


Mirchi Powder (Dried Red Chili Powder)

The mirchi powder, or the dried red chili powder, is the source of spiciness in many Indian dishes. It also adds a lovely color as well as aroma to the food. It comes in a variety of strengths from not-so-hot to extremely hot and should be used with care to avoid burning of the tongue, throat, esophagus and stomach.


Jeera or Jeera Powder (Cumin Seeds or Its Powder)

In some dishes, whole cumin seeds may be used, whereas its powder is used in some other dishes. It has a very pleasant aroma and taste. But, it is also extremely cooling and soothing to the system which helps counteract the effect of some of the hot spices.


Garam Masala (Mixture of Different Spices)

Garam masala is unique amongst Indian spices. It is typically a mixture of 8 different spices, but the number may vary from region to region. The exact quantity of each spice in the combination also varies. It is very commonly used in many different Indian dishes and is the source of its flavor and aroma.


Hing, Asafoetida

Hing has an extremely recognizable flavor and fragrance and is typically used in very small quantities. If too much of this spice is used, it will cover the presence of every other spice in the dish, but the right quantity will help enhance the overall taste and flavor. It is also known to aid digestion.


Kadipatta (Leaves of Curry Tree or Sweet Neem)

No Indian curry would be complete without this delectable spice. Leaves of the curry tree or sweet neem are used to create a distinct curry taste. However, they need to be used when they are still fresh as dried leaves retain neither the taste nor the fragrance.

Of course, there are many other spices other than these 7 spices for Indian cooking, but these are the most common. Indian food is so varied from region to region that it utilizes over 100 different spices.

Top image source: celebritydietdoctor.com

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