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Discover the Indian Kitchen! - Just Spices

Discover the Indian Kitchen!

Posted on July 25 2017 by

There is so much to discover in the Indian kitchen. So let's get started!

The Indian kitchen is known not only for is colorful and spicy dishes, but also for its wide variety in vegetarian dishes. Besides, due to the differences between the different regions, there are many ways of cooking India food. Therefore, you can’t generalize the Indian cuisine. Yet one thing is popular all around India: spices.

Let us introduce to you: 

Seasoning blends:

Curry 

Ingredients: Turmeric, chilli, pepper, cardamom, cilantro, ginger, cumin, clove and nutmeg

Taste: From hot to tropical sweet

Use: For meat and rice dishes, soups, sauces, dressings

Nice-to-know: When you talk about curry in India, you don’t refer to spices, but to a certain type of dish. It is a kind of stew made with fish, meat or vegetables cooked in a sauce.

 

Garam Masala

Ingredients: Cardamom, clove, cumin, peppercorn, cinnamon and nutmeg

Taste: From hot to mildly sweet

Use: For meat, rice or vegetable dishes and dips

Nice-to-know: ‘Masala’ actually means ‘seasoning blend’ so it can contain a lot of different spices. ‘Garam’ means ‘hot’.

Pure spices:  

Fenugreek

Taste: Spicy

Use: For chutneys, pickles, toppings for yoghurt & oatmeal, tea, fish dishes, bread or cream cheese

Nice-to-know: Only after the rusting, the seeds develop their tasty flavor which tastes slightly like caramel. So if you don’t roast them, it has a rather bitter taste.

 

Cilantro

Taste: Leaves: Very intense, slightly hot with a bitterly lemon flavor; Grains: Mildly sweet

Use: Leaves: For spicy dishes, salads or sauces; Grains: For meat, fish and vegetable dishes. If it’s well grounded it also can be used for pastries, salads and sauces

Nice-to-know: Cilantro is one of the oldest spices of all times.

 

Cardamom

Taste: Like eucalyptus; sweet and spicy.

Use: For meat and rice dishes, coffee, tea, fruits and desserts

Nice-to-know: As it’s expensive to harvest, cardamom is one of the most expensive spices in the world.

Curcuma

Taste: Slightly spicy, bitterly resinous

Use: For vegetable dishes, curry, pancakes, smoothies, golden milk

Nice-to-know: Curcuma gives the curry its yellow-ish color because of its component ‘curcumin’.


Cumin

Taste: Bitterly with a spicy flavor

Use: For stews, meat, and rice dishes, chutneys and couscous

Nice-to-know: You should only use it in little amounts due to its intensity, but you can add some other oriental spices

 

Thank you | justspices.com

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