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Indian cuisine is famous all over the world for its original flavors, unlike others. The fact is that in India they like to use a mixture of herbs and other exotic flavors and spices. It is this ten that describes the most common flavors found in Indian cuisine.
Having learned about them, it becomes possible to expand the taste palette and options for preparing delicacies. To create any Indian dishes, you need to familiarize yourself with the main spices, which, by the way, can be purchased not only on international markets.
Seasoning turmeric. Turmeric is a bright yellow Indian spice used in both the south and north of the country. The condiment's name comes from the plant's name for turmeric long (or homemade), which is part of the gingerbread. The spice is prepared from the boiled, dried, peeled and polished roots of this plant. In the Middle Ages, turmeric came to Europe under the name Indian saffron. At the time, the seasoning was much more expensive than the saffron spice today. Turmeric is mainly used in Kashmiri cuisine. This spice gives both flavor and color. Turmeric is the main ingredient in curry powder. Turmeric root, also called turmeric, gives color to many mixtures and condiments, such as mustard sauce. Outside of India, turmeric is often used as a coloring agent, as it resists sunlight well, allowing the seasonings to remain marketable.
Sweet coriander aroma. This powder is known as "Dhaniya" in India. In the southern and northern local cuisine, both plant seeds and the powder itself are used. Many have heard of fresh green coriander as cilantro. The seasoning contains seeds, and sometimes they are burned, and sometimes not. The name of the seasoning comes from the Greek word "korris" (bug). The fact is that in its immature state, the plant emits a disgusting smell. However, by the end of the drying cycle, decyl aldehyde, which is an unpleasant source, is eroded away. The plant acquires a delicate sweet aroma. Coriander is one of the most important spices in every Indian family. It is used with legumes, soups, rasam, sambar and curries. Fresh coriander leaves can be placed on top of the finished dish as a side dish. It is believed that this plant came to the country from the Mediterranean. Today coriander is widespread not only in India. The oil of this plant is used in seasoning for sausages and other meat dishes. Doctors note that coriander improves digestion, has a choleretic agent, and increases appetite.
Cumin as an additive to Indian curry. The spice comes from the dried white fruits of an annual herbaceous tropical plant grown in many parts of the world. The caraway seeds themselves are bitter and have an aromatic smell. The indigenous growing lands of these plants are northern Africa, Syria, the Mediterranean, Iran and India. In addition, cumin is grown in Mexico, China, Malta and Sicily. In Indian cuisine, this seasoning is used as a flavoring agent in curries, breads, cakes and cheese. But caraway is an indispensable attribute not only of Indian cuisine. It is also used abundantly in the cuisine of Central and South America. In most dishes, cumin is used in small quantities; the seasoning can enhance the taste. Humanity has been familiar with this spice for about four thousand years. It is customary to add a little cumin to all Indian curries and dalas. The seeds are often heated or roasted to improve their taste and aroma. Although cumin can be used in powder form, seeds are the best choice.
Fragrant mustard seeds. Mustard seeds are taken from an annual herb. This plant is grown for the subsequent production of oil, seasonings, spices. The tiny seeds themselves are either black or pale yellow, white, or brown in color. They are usually tasteless, but after frying, they reveal their rich aroma. Mustard is used as a spice in southern Indian cuisine, as part of the Tadka technique. With this technique, all grains are processed into oil to enhance their aroma. Yellow and white mustard are native to the south of Europe, while brown seeds came to northern India from China. But black mustard came from the south of the Mediterranean, although it is grown all over the world. Mustard powder is widely used to make mayonnaise, and dried and dehydrated leaves are added to some dishes for flavor. Ground mustard is added for flavor in Bengal fish curry. But the mustard seasoning with the addition of water, vinegar and other ingredients has earned worldwide fame.
The predominant flavor of curry. Curry leaves are removed from the trees of the same name. Curry is used as a spice in almost every Indian dish, adding aroma and flavor. Dried or fresh leaves from trees grown in southern India can be used for this spice ingredient. In local recipes, curry is also used as a sauce; it is also known to be used as a marinade for tandoori and teak kabob. Curiously, the curry tree uses not only the leaves, but also the bark with roots. After all, it is a well-known stimulant and tonic. Research has shown that curry existed before the birth of Christ. Since then, curry has spread all over the world. If in other countries it is usually a dry powder determined by the manufacturer, then in India itself the composition is not fixed and is determined "by taste."
Sour tamarind. Spicy tamarind paste is made from the ripe fruit of an evergreen tree. It originally grew in East Africa and Madagascar, but for several millennia it has been cultivated in the hot countries of Asia. Tamarind pulp occupies an important place in many Indian culinary creations. The plant seed powder is also widely used in dishes. This seasoning is widespread not only in India, but also in other semi-tropical regions with low rainfall. Tamarind has a sour taste, it is an indispensable companion to dishes in the south of the country. The seasoning is part of the spicy kuzambu soup, puliyodarai rice. On a commercial basis, a paste is produced in a concentrated form.
Cinnamon native to India. Cinnamon is derived from the bark of some evergreen trees native to India. What is better known as "true cinnamon" or "Sri Lanka" cinnamon is the product of the dried stem bark of the Cinnamomum Verum trees. They grow in the form of shrubs, and after two years of life they are already ready for harvesting. After pruning the plant, during the next year, young shoots are formed, with which the bark is cut off, and then dried - first in the sun, and then in the shade. A special oil is also released from the bark of the tree. Cinnamon sticks are used in Indian cooking to make pilaf pulao, briyanis and some curries. It is also used in the form of a powder in food preparation as well as dry sticks. Cinnamon has been known for a long time, having come to Egypt from China four thousand years ago.
Asafoetida resin. This spice, known by the name "devil manure", is famous for its pungent smell. In the finished form, asafoetida is an almond-shaped resin grain that exudes the rhizomes of some ferula species living underground. This perennial herb from India originally originated in America. The tree is grown in Kashmir and parts of Punjab in India, but the main supply comes from Afghanistan and Iran. In total, two varieties are distinguished, both of them have a bitter taste and an unpleasant odor due to the combination with sulfur. The resin is prepared from the sap of the plant, then it is dried into a grayish mass. This process is very difficult, because it requires breaking the resin with milk or other tools. The spice is mixed with starch, placing it in special forms. Although Asafoetida tastes terrible, few know that frying it in oil makes it taste good and food becomes enjoyable. Thus, asafoetida is used as a condiment and flavor enhancer in Indian cuisine. In southern India, this spice gives rasams and sambaras a unique flavor. Asafoetida is also added to aromatic curries, sauces and marinades.
Black cardamom, the queen of spices. Black cardamom is known for its smoky, pungent aroma and is used in many Indian dishes. It is a dried ripe fruit from a cardamom seed capsule and is often referred to as the "Queen of Spices" due to its pleasant aroma and taste. The herbaceous perennial plant is mainly found in the evergreen forests of the Western Ghats in southern India. In other countries, there is not much cardamom. Black cardamom is different from its green cousin. It is used in curries, biryani and the famous Indian dish garam masala, or "hot spices". This includes not only black cardamom, but also bay leaves, black pepper, cumin, cinnamon, cloves and nutmeg. The cardamom is released from the pods just before adding it to the dish. Cardamom oil is a valuable ingredient in many foods in India, including drinks (syrups, liqueurs), as well as in perfumes and Ayurvedic products. This traditional system of Indian medicine has become widespread in Southeast Asia.
Ground red pepper, the king of spices. Red pepper, or capsicum, adds a spicy flavor to many Indian dishes. Paprika is known as "the king of all spices". For the production of chili, ripe fruits of the Capsicum genus are dried in the sun and then ground. It is believed that the spice is native to South America and spread thanks to the contact of local Indians with the Portuguese in the 15th century. Today, red peppers are an essential part of the famous Indian curry sauce. Unlike its Bulgarian counterpart, red pepper has a strong spicy aroma and flavor ranging from spicy to pungent. Also, this spice is used in combination with other spices - garlic, coriander, basil. Few people know that personal hygiene products are made on the basis of red pepper - in the composition of toothpaste, it can heal gums.