7 essential herbs and spices used in Indian cooking
Indian food, with an assortment of intoxicating aromas and ingredients, is loved around the world. The labor-intensive delicacies with its spices mix are often more of a revelation for those who try them for the first time. An Indian dish with an abundance of spices and herbs can overwhelm an unfamiliar palate. But it’s what makes Indian food so delicious and mouth-watering. Herbs and spices are the pillars of Indian cooking. These are not only used to bring out the flavors in a dish but also have many medicinal benefits.
Here are some essential herbs and spices used in Indian cooking.
Asafetida, a gum-like resin, is used for enhancing the flavor, and fragrance of the dish. Made using three giant fennel spices, it is a popular spice used commonly in lentil curries like dal. It is rich in medicinal properties and can be used to aid in digestion. It also has anti-epileptic and antimicrobial properties.
Bay leaves are most commonly used in delicacies like Biryani but can be seen using in various curries. It is an essential ingredient in garam masala and is added to various dishes to bring out the flavor. When it sizzles in oil, it infuses aromatic sweetness. Bay leaves have a bitter, sharp taste if eaten whole.
Carom seeds are egg-shaped and gray in color. It is one of those spices that fulfills the purpose of adding flavor and being good for health. Carom seeds aid in digestion and cure any type of abdominal discomfort caused by indigestion.
Cumin seeds have a smoky rich, nutty, earthy and strong flavor. It is used in almost every Indian delicacy be it curries, Biryani or dals. Cumin seeds help in improving strength and vision. They also treat vomiting and diarrhea. This spice is made from the seeds of the Cuminum cyminum plant.
Cloves have a strong and bitter taste but add a lot of aroma to the dish. This spice is used for aromatherapy and known for leaving a numbing effect on the tongue. They are rich in Vitamin C, K, omega-3 fatty acids and manganese.
Cardamom Seeds -Green And Black
Cardamom seeds are available in green and black seeds. They are used in savory and sweet dishes. Green cardamom facilitates digestion and also works as a mouth freshener. You might be surprised to know that green cardamom is one of the most expensive spices used in Indian cooking.
Cilantro is an important herb used in Indian dishes. It is often used for garnishing and adds an amazing flavor to the dish. Coriander seeds are dry fruit of coriander plant and infuse a lemony flavor to the dish. Coriander has antioxidant and detoxifying properties.
These herbs and spices add a distinct and unique flavor. Even though there are various pre-mixed spices available in the market, most Indians don’t prefer using them. They powder their own spice mix and so do we at Tashan. Our ultimate goal is to serve authentic Indian delicacies and extraordinary dining experience. Our chefs have a rich knowledge of herbs and spices and how to make the best use of them.