INDIAN CUISINE AND SPICES
Indian cuisine is famous for its spiciness and aromatic flavors. The spices are used for making each dish aromatic and tasty. In Indian cuisine spices played a unique role for giving a distinct flavor. Spices are good for digestive system and useful for metabolic rate.
3-RED CHILI POWDER
5-GARAM MASALA OR ALL SPICE
A rich yellow color powder Turmeric is a rhizome; stem grows under the soil like ginger. Turmeric powder is made of dried turmeric. This super antiseptic spice has high antioxidant value. Commonly used in mostly all the Indian Curries. It gives very nice yellow color.
Second most commonly used spice is Dry coriander powder. To bring out the fragrance in coriander seeds, slightly roast the seeds. Put them in a dry heavy bottom pan and set over medium heat for a few minutes until they become fragrant. Cool and grind the whole seeds to make powder. Store this in the clean and dry jar. Add this to enhance the taste of curry. Coriander seeds are anti-diabetic and good source of dietary fiber.
RED CHILI POWDER:
Red chili powder is made from hot red chilies that have been dried and ground. Indian food is famous for its spiciness. Chili powder adds heat and Sharpe flavor to the dish. Add this to any dish as per taste.
Dry mango powder is very popular with the name Amchur.It is in powder form made with dried mango. It gives tangy and citrus taste to the dish. This is the best substitute of tamarind and lemon. Mango powder is the best source of Vitamin A, C and E and helps to keep the balance and smooth function of hormonal system in the body. It can be used to flavor kebabs, curries, dry curry, barbecue and grilled dish etc.
GARAM MASALA: Mix spice powder of Clove, cumin, cardamom, pepper and cinnamon is ‘Garam Masala’ in Hindi. Generally, Garam Masala is added at the last step of cooking to any dish or curry. The role of adding this aromatic spice to enhance the flavor. You can grind it easily at home. Check my recipe of Garam Masala.