Indian Spices – They Are Integral to Yummy Hindustani Cuisines

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‘Unity in Diversity’ – that is what Vincent Smith famously said while summing up his experience about India. This diversity is prominent through not only natural landscapes but also in other aspects from religions, architectures to culture and cuisines. Indian cuisines are very diverse and delicious at the same time, thanks to great spices used while cooking.

Aromatic flavor of a colorful variety of quality spices contributes to the intense taste of Indian dishes. India is widely known as the motherland of thousands of spices used throughout the globe. Distinct flavor and high quality are the signatures of Indian spices which are now easily available at online grocery stores.

Let’s explore spices in India

Masala or spices are among the main ingredients in Indian dishes. However, all dishes don’t use all spices. If two delicacies use the same set of spices, difference in respective proportion lends to their unique flavor. Spices add not only flavor but also color to the dishes, with a marriage of both the features making the delicacies most tempting to taste.

Spices being the main essence of Indian dishes, even the slightest difference in proportion could bring a heavy change in taste. Fine blending of spices is very important to ensure authentic aroma and taste of Indian cuisines. Even some sweet dishes whipped up at Indian kitchens also use spices to make those more flavorsome and yummy.

Usually most of the Indian housewives use powdered spices bought from the market. However, some prefer buying the whole spices and grind them at their kitchens. Of the most used organic Indian spices, turmeric, chilly, coriander, cumin, phenol, cardamom, peepers, mustard, fenugreek and asafetida deserve a mention. However, these are only a few to name from thousands of spices used throughout the country.

Hindustani spices in foreign market

Demand for Hindustani or Indian spices is not only limited to this country. These spices find a great market even outside of India. As spices available in India are famous worldwide, so these are exported to different parts of the world to whip up different exotic cuisines. The authentic tastes of these spices lasts for three months, after which, they lose their flavor.

Whole vs Powdered

Expert chefs always suggest that to make dishes tastier, one should use whole spices. This is because; the whole spices are fresh in flavor and so are better alternatives to their powdered variations. Indian cuisines are narrowly categorized under four heads, with each zone having its own unique spices.

Conclusion

Some people do not prefer spicy food and are more in favor of plain and healthy diet. However, that never means dishes prepared for health-conscious food connoisseurs do not use spices at all. However, the spices are used in little amount to flatter the palate of these people.

The chefs use another technique to lessen taste of chilly in these less spicy dishes. They take out the seeds from the chilies and then use these in food preparation. The intrinsic flavors burst out only after cooking oil is added to the pan.