Discover the Indian Kitchen!
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:
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.
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’.
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.
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.
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.
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’.
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