7 Essential Indian Spices Collection
You may have heard from famous TV chefs that there are seven Indian spices that can make all the difference in your dishes. Perhaps you’ve wondered what these essential spices are and why they are so necessary.
Honestly, take any of your favourite Indian dishes, and you will realize that there’s hardly any dish that doesn't require one or more of these important spices (No, we aren't talking about desserts). For instance, take Chicken Tikka or everyone’s beloved Pav Bhaji; all these food items are incomplete without Indian spices, some Indian food recipes call for whole spices and some for powdered spices.
These spices enhance flavour and bring vibrant colour and aroma that can transport you straight to the heart of India. They can turn simple ingredients into mouth-watering dishes that sometimes evoke nostalgia and warmth.
Each spice has its character, from the fragrant cumin that adds earthiness to your curries to the fiery red chili powder that ignites your taste buds. Understanding how to use these spices can make all the difference, making your meals appetizing.
In this blog, let’s discuss the best Indian spices, what they are, and how to use them correctly in your dishes.
Popular Indian Spice Collections
Indian cuisine is popularly known for its vibrant and diverse spice collections, each adding unique flavours and aromas. Let's look at all the important spices.
Turmeric
Turmeric, known as "haldi", is a bright yellow spice derived from the root of the Curcuma longa plant. It belongs to the ginger family and has been used for centuries as a culinary ingredient and for its medicinal properties.
Turmeric is best used in dishes that benefit from its earthy, warm flavour and vibrant colour. It’s a key ingredient in classic Indian dishes like dal (lentil soup), curries, and biryanis. You can also use it in marinades for meats and vegetables, adding flavour and imparting a beautiful, golden hue. Also, it can be included in wellness drinks, such as golden milk, which is warm milk combined with turmeric and other spices like black pepper and ginger for added health benefits.
Turmeric's taste is somehow bitter and peppery, with a warm, earthy undertone. While it has a distinctive flavour, it's often used with other spices to create a balanced dish profile.
Cumin
Cumin can be incorporated into cooking in various ways. Whole cumin seeds can be added to hot oil at the beginning of the cooking process, allowing them to release their flavour and aroma before adding other ingredients. Ground cumin can be mixed into spice blends or directly added to curries, stews, soups, and marinades.
Cumin is versatile and can be used in various dishes, especially in Indian, Middle Eastern, and Mexican cuisines. It's commonly found in spice mixes like garam masala and curry powders. You can use cumin in lentil dishes, rice preparations, roasted vegetables, and spice rubs for meats.
Cumin has a warm, earthy flavour with a slight sweetness and a hint of bitterness. Its unique taste profile makes it a foundational spice in many dishes, enhancing the overall flavour without overpowering other ingredients.
Coriander
Coriander, known as "dhania," is a versatile spice derived from the seeds of the Coriandrum sativum plant. The leaves (commonly referred to as cilantro) and the seeds are used in various cuisines worldwide, but the seeds are especially prominent in Indian cooking. Coriander seeds are small, round, and light brown, with a warm, slightly citrusy flavour.
Coriander is commonly used in various dishes, from curries and stews to salads and salsas. It is essential in spice blends like garam masala and curry powders. You can use coriander in lentil soups, vegetable stir-fries, and marinades for meats or fish.
The seeds have a more subdued taste compared to the fresh leaves, which are bright and vibrant.
Garam Masala
Garam masala is a traditional Indian spice blend known for its aromatic and warming qualities. This blend typically includes a variety of spices, such as cumin, coriander, cardamom, cloves, cinnamon, and black pepper, although the exact combination can vary by region and personal preference.
Garam masala is incredibly versatile and can be added to various dishes. It is often used towards the end of the cooking process to preserve its delicate flavours. Garam masala offers a complex, warm, fragrant flavour profile, with sweet, spicy, and slightly pungent notes. The specific spices in the blend contribute to its layered taste, making it rich and satisfying.
Fenugreek
Fenugreek, also known as "methi,” is a popular herb and spice. Its seeds are tiny, hard, and yellowish-brown; the leaves can be used fresh or dried. It is widely used in Indian cooking, particularly in curry dishes, spice blends, and seasoning for breads, like parathas.
Fenugreek can be used in various forms, including whole seeds, ground powder, or fresh leaves. For whole seeds, toast them in a dry skillet for a few minutes to enhance their flavour before adding them to your dishes. Ground fenugreek powder can be mixed into curries, sauces, and marinades. Fresh fenugreek leaves can be chopped and added to dishes like sabzi (vegetable stir-fry) or used as a flavourful garnish.
Fenugreek has a unique flavour profile, characterized by a slightly bitter and nutty taste that becomes more pronounced when cooked.
Brown Mustard Seed
Brown mustard seeds, known as "rai" or "Sarson," are tiny, round seeds belonging to the Brassica genus. They are darker and spicier than their yellow counterparts, with an intense and slightly bitter flavour. Brown mustard seeds are commonly used in Indian cooking and are a vital ingredient in many regional cuisines, particularly in pickles, curries, and spice blends.
These mustard seeds can be added to dishes in several ways, typically tempering or frying. To use them, heat oil in a pan and add the seeds. They will begin to pop and sizzle, releasing their robust flavour into the oil. This tempering process usually lasts a minute before other ingredients, like onions, tomatoes, or vegetables, are added. Brown mustard seeds can also be ground into a paste or powder and used in marinades or sauces.
Brown mustard seeds have a robust and sharp flavour with a slight bitterness and a warm, spicy heat. When cooked, their pungency mellows, becoming more complex and earthy. When used whole, the seeds offer a satisfying crunch, and when ground, a smooth, spicy backdrop.
Cardamom
Cardamom, known as "elaichi,” is a fragrant spice obtained from the seeds of several plants in the ginger family. Two main cardamom types are used in cooking: green and black. Green cardamom is the more commonly used variety, prized for its sweet, floral flavour and aromatic properties. The pods are small, green, and oval-shaped, while black cardamom pods are larger and have a smoky, earthy flavour.
Cardamom can be used in whole pods or ground form, and how you incorporate it into dishes may vary. Whole green pods can be lightly crushed to release flavour before adding them to dishes like curries, rice, and desserts. You can also use the seeds from the pods, which can be ground into a fine powder and added to spice blends, teas, or baked goods.
Cardamom’s complex flavour profile is characterized by sweet, floral, and slightly spicy notes. The taste is both warming and refreshing, with a hint of citrus.
Green cardamom tends to have a more pronounced sweetness and aroma, while black cardamom carries a deeper, smokier flavour. When used correctly, cardamom elevates the overall taste of dishes, making it a cherished spice in Indian cooking.
Conclusion!
The seven essential Indian spices - turmeric, cumin, coriander, garam masala, fenugreek, brown mustard seeds, and cardamom - form the backbone of Indian cuisine, each contributing its unique flavour and aroma to various dishes. These spices enhance food taste and offer numerous health benefits, making them integral to traditional and contemporary cooking. Incorporating these spices into your meals can bring the authentic flavours of India into your kitchen, creating dishes that are vibrant, aromatic, and rich in history.