“Unity in Diversity” is what Vincent Smith famously said while summarizing his experience of India. This diversity is evident not only through landscapes but also in other aspects from religions and architecture to culture and cuisine. Indian cuisine is very diverse and delicious at the same time, thanks to the wonderful spices used during cooking.
The aromatic flavor of a colorful variety of high quality spices contributes to the intense taste of Indian dishes. India is widely known as the motherland of thousands of spices used all over the world. The distinct flavor and superior quality are signatures of indian spices that are now readily available in online grocery stores.
Let’s explore the spices of India
Masala or spices are among the main ingredients in Indian dishes. However, not all dishes use all spices. If two delicacies use the same set of spices, the difference in the proportion of each imparts their unique flavour. Spices not only add flavour, but also color to dishes, with the combination of both features making delicacies more tempting to savor.
Spices are the main essence of Indian dishes, even the slightest difference in proportion can lead to a huge change in the taste. Good blending of spices is very important to ensure the authentic flavor and taste of Indian cuisine. Even some of the sweet battered dishes in Indian kitchens also use spices to make them more savory and delicious.
Usually most of the Indian housewives use the spice powder bought from the market. However, some prefer to buy whole spices and grind them in their kitchens. of the most used Organic Indian spices, turmeric, cayenne pepper, coriander, cumin, phenol, cardamom, pepper, mustard, fenugreek, fenugreek deserve a mention. However, these are just a few examples among the thousands of spices used across the country.
Hindustani spices in foreign markets
The demand for Hindustani or Indian spices is not limited to this country only. These spices find a great market even outside of India. As the spices available in India are famous all over the world, they are exported to different parts of the world to spice up different exotic cuisines. The authentic flavors of these spices last for three months, after which time they lose their flavour.
Whole versus powder
Expert chefs always suggest that to make dishes tastier whole spices should be used. This is because; Whole spices are fresh in flavour, and thus are better alternatives to powdered variations. Indian cuisine is narrowly categorized under four heads, with each region having its own unique spices.
Conclusion
Some people do not like spicy food and prefer normal and healthy diet. However, this by no means means that dishes prepared for health-conscious foodies do not use spices at all. However, spices are used in a minimal amount to satisfy the taste of these people.
Chefs use another technique to reduce the taste of cold in these less spicy dishes. They take the seeds from chili peppers and then use them to prepare food. The intrinsic flavors only explode after cooking oil is added to the wok.
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