India is a land of colors, culture, heritage, tradition, languages, various kinds of cuisine, and Flavorful Indian Spices that add that touch of taste and heat to every bite. India is known for its quality of cuisine and the spice that comes with it.
The heat is not only from the level of chilly used but from various Indian spices, each of which adds a unique flavor to the cuisine. India has many kinds of spices, each with a distinct flavor and aroma.
This is the beauty of using Indian spices in cuisines which brings out the various flavors in each delicacy. India is also the major exporter of these spices as Indian spices are highly revered in the International market for their quality, taste, aroma and consistency.
Things to know about Indian Spices
There are more than 50 different types of spices, and each type of spice has many different kinds of subspecies as well, making the difference in taste and flavor even more intricate. Indian spices are harvested organically in most cases by farmers by growing them in small batches every year.
Spices need a very technical weather condition, and this is why spices are cultivated in smaller volumes than one may expect. Growing a large batch of spices takes a lot of time and may not result in great quality, and this is why spices are so rare and expensive.
Spices are usually grown in higher altitudes and need humid conditions such as cinnamon, Bay leaf, cloves, cardamom, etc.
Some spices are grown in sunlight and in hotter climates, such as turmeric, garlic and ginger, whereas others do not require much of a requirement, such as mango powder, mustard seeds, curry leaves etc. Everything depends on the plant, shrub, tree, etc that these species grow in. Each type of spice differs from the others in its requirements.
Common Flavorful Indian Spices
Below are some of the common and the most flavorful Indian spices without which Indian cuisine is unimaginable:
Turmeric is one of the primary spices in Indian cuisine, which gives the characteristic color of yellow to all the curries and gravies. Turmeric is not only useful for color but has a wide variety of benefits to users, such as antibacterial and antiseptic qualities. In fact, turmeric has been known even to prevent cancer in humans.
Garlic is a flavorful spice with a distinct smell and taste, which can make any gravy or curry taste delightful. Garlic has allicin which is known to cure many diseases related to bacterial and viral infections.
Coriander seeds and leaves are essential for Indian cooking. These seeds have a distinct aroma and taste used to make curries. Coriander seeds are also used in making spice blends such as garam masalas, chicken masala, etc.
Fenugreek Seeds are also used to make distinct spice blends. They are used in various types of traditional gravies and help regulate the sourness of spices and tamarind pastes that are common in Indian cuisines.
Curry leaves have a strong, flavorful aroma that adds a lot of character to Indian cuisines. It’s most famously used in South Indian dishes and is in almost all varieties of curries, chutneys, and vegetarian and non-vegetarian dishes.