Spices

    The most commonly used spices and herbs in Indian cooking are asafoetida (hing), cardamom (elaichi), clove (laung), cinnamon (Dalchini), cumin seeds (jeera), corriander (dhania), garlic (lahusan), ginger (adarak), turmeric (haldi), green/red chilly (mirch), aniseed and various peppers.

    Turmeric is used almost in every dish as it helps to preserve food and gives the dish a pleasant, natural yellow colour besides it also has digestive properties. Ginger is considered good for digestion and many people like it not only in their food but also eat it as a salad and also in tea with tea masala. Coriander seeds or leaves (for garnishing) are used in most Indian dishes as they have a cooling effect on the body. Cardamom is strong and sweet, it has a nice flavour and is used in most dishes and curries, also helps in digestion. Saffron, the most expensive spice, presents a large effect and fragrance with a little quantity. To produce one pound of saffron, several thousand flowers are needed. It is grown in the valley of Kashmir and is used for its flavour.

    Mustard, cinnamon, nutmeg, pepper, cloves, poppy and caraway seeds are also used in Indian dishes. Masala is the name given to a blend of many spices. It may be dry or in a liquid paste. Garam Masala is a blend of fragrant spices only, it can be prepared in advance and stored. Now a days, various blends of packed Garam Masalas are available in stores. The packet tells you for what kind of dish it can be used. The Garam Masalas generally contain cinnamon, cloves, cumin seeds mace, coriander seeds, nutmeg, and black pepper.