30 March 2016
About Indian SpicesIndian spices and condiments are the heart and soul of Indian cuisine. Adding spices to foods does not mean that the food is made hot and pungent. Spices are added to make the food tastier and more flavorful.
Apart from increasing the taste and flavor of food, spices also impart favorable health benefits. There are regional variations in the use of spices but there are many spices that are common to all regions of India. The following is a small list of commonly used spices that are used in Indian food everyday. Dhania Powder Or Coriander Seeds PowderCoriander seeds are the seeds of the cilantro plant. In fact, they are fruits but they are usually referred to as seeds. Coriander seeds are mostly used after grinding them into a fine powder, though at times, whole coriander seeds are also used in certain dishes.
Since the coriander powder loses flavor fast it is best to grind the seeds when you need the powder or to grind a little that can be used in a few days and store it in an airtight bottle. Coriander seeds are an excellent source of minerals like iron, manganese, copper, calcium, potassium, magnesium and zinc. It is also rich in Vitamin C. They contain many essential oils that provide digestive, carminative and anti flatulent benefits. Coriander seeds reduce LDL cholesterol and have anti cancer properties as well. Jeera Or Cumin SeedsCumin seeds are another spice that are used commonly. Jeera seeds are used both in the raw state or roasted and ground into a fine powder. They are also used after frying in oil or ghee to temper dishes.
Cumin seeds aid in digestion. The compound thymoquinone in cumin seeds checks the growth of prostate cancer cells. Methi Seeds Or Fenugreek SeedsThese are angular, hard pale brown seeds and have a bitter taste. They are used whole or after grinding to a fine powder.
Fenugreek seeds reduce cholesterol, control diabetes, aid in digestion, controls heart rate and blood pressure, etc Saunf Or Fennel SeedsFennel seeds are used in certain dishes. The seeds are ribbed like the cumin seeds but are thicker, bigger and are green in color. They are sometimes roasted before consuming and are often used to chew as a mouth freshener and digestive aid.
Fennel seeds contain Anethole a compound that checks the activities of cancer cells and prevents their multiplication. Rai Or Mustard SeedsThere are many types of mustard seeds as many as 40 types. However, 3 main types, the black mustard, the white or yellow mustard and the brown mustard seeds are used in India.
Of these, the black mustard seeds have the strongest flavor and are the most pungent while the yellow or white variety is the mildest. The brown mustard seeds fall in between these two extremes. Mustard seeds are usually added to temper dishes by adding them to hot oil till they start to sputter upon which they are added to the dish and stirred. Whole mustard seeds are also used in some pickles. Mustard paste is used to marinate vegetables and fish. Mustard seeds contain certain compounds that reduce risk of cancer and the seeds are a good source of omega-3 fatty acids. and many minerals. Lal Mirch Or Red Chilli PowderRed chillies are dried and then ground into a fine powder to make the red chilli powder. It is used in almost all dishes.
The capsaicin in red chillies destroys cancer cells and also reduces the tumor cell sizei n leukemia. It ha anti bacterial, anti diabetic properties. reuces cholesterol and stimulates the flow of gastric juices. Haldi Or Turmeric PowderTurmeric in form and shape is like ginger when raw. However, it has a deep orange color. It is mainly used in powder form when it is ground after drying.
Turmeric contains Cucumin that has been found to check the growth of many cancers. It has anti bacterial, anti fungal, anti inflammatory effects. Turmeric reduces the risk of strokes and prevents the build up of arterial plaques, reduces cholesterol, reduces pain among many other benefits. Amchur Powder Or Mango PowderRaw green mangoes are sun dried and finely ground to make mango powder. It has a tart and acidic flavor and taste. It is used in curries, soups, chutneys and in some chicken and fish dishes, etc.
Mango powder is rich in Vitamins A, C, E, selenium, iron. It contains many antioxidants and phenols. Mango powder combats acidity, digestion problems and anemia. The phenolic compounds have anti cancer properties. Garam Masala Or Spice Mix Powder,It is a combination of many types of spices and condiments. Basically it is a hot and pungent spice mixture used to enhance the flavor of food.
The ingredients used to make Garam masala, the one that is used in North India, are : 200 gms Jeera or Cumin Seeds 50 gms Dhania or Coriander Seeds 20 gms Moti Elaichi or Black Cardamom 10 gms Choti Elaichi or Green Cardamom 10 gms Dalchini or Cinnamon 10 gms Laung or Cloves 1 piece Jaiphal or Nutmeg 3 nos Tej Patta or Bay Leaves To make garam masala, mix all the above and grind to a fine powder in a grinder. Store in an airtight container. Indian SpicesFollowing are a few videos on Indian spices. View the videos to understand and see the spices.
How to Make Sense of Indian Spices Spice for Life Masterclass 1 - everything you need to know about Indian spices!
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