According to ABN-CBN Global, spices are the soul of Indian cooking. When talking about spices used in Indian cuisine, this refers to both the spice and herbs that are grown across the Indian subcontinent.
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| Image Credit: eatingbritain.com |
Throughout India, spices are used not only to give each dish its unique flavor, but for curing properties, preserving food and aiding digestion.
In Manila, we get easy access to Indian cooking ingredients and spices, thanks to a small row of Indian grocery stores on UN avenue. Walk into any one of these establishments and a strong delectable aroma hits you instantly.
Check out our quick quide to the common Indian spices you can use:
Cloves. The unopened flower buds of a tropical tree, cloves have a uniquely sweet penetrating flavor, which means you don't need many for you dish. While it is used in desserts, it's most essential to Indian Garam Masala (basic blend of spices), Pulaos (a steamed rice dish with meat or seafood), meat dishes, and curries.
Coriander. The seeds of the cilantro (or wansoy) plant. Like cilantro, it has a refreshing aroma but has a nutty and citrus flavor. Ancient Indian texts claim that coriander has diuretic purposes.
Black Cardamom. Large oval-shaped black pods; the longest pod from the cardamom root plant. It has a smoky aroma and pungent taste. Unlike the green pods, black cardamon is rarely used in desserts, but is used in Indian curries and meat dishes.
Cumin. One thing to remember when using cumin is that a pinch goes a long way. Especially if it's ground cumin, which has a stronger taste compared to whole cumin. As a cousin to caraway, parsley, and anise, it has a distinct earthy taste that has a peppery bite. Cumin is also known for its digestive and cooling properties.
Tamarind. Use the juice of dry tamarind in Indian cooking to give your curry a touch of sourness. It is used more in southern Indian cuisine that in the north. It is used for a replacement for tomatoes.
Cinnamon. The cinnamon spice comes from the bark of the cinnamon tree. Sweet but with a spicy woodsy punch, it's normally used to flavor Masala Chai, Indian vegetable dishes and desserts.
Curry all-spice. For an all-in-one spice fix when making curry. Though the spice combination varies, the base normally includes the top four spices used in Indian curry: cumin, coriander, fenugreek (a clover-like bitter-flavored plant) and tumeric.
Fennel. While all parts of the fennel like the leaves and bulb are edible, the fennel spice comes from the dried seeds of the plant. It tastes a little like mild anise (an aromatic Mediterranean herb) but is sweeter and not as pungent. It has numerous medicinal purposes and is also used as a digestive.
For more information, visit Assad Mini Mart, Little India Corp., and Talwar Indian Grocery at Midtown Executive Homes, 1268 UN Avenue, Paco, Manila or leave your feedback in the comment box below.
source: ABS-CBN
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