Glossary of Indian Spices (Masala Dhaba) Blog
In
this blog, you may find it interesting to know about the Indian
spices or masalas are a blend of ground spices used in Indian cooking to
add flavor and aroma to dishes. These spices are organized in a special
round box which is called masala dhaba(Spice Box).
A masala dhaba is a traditional Indian kitchen tool used to store and organize different masalas. The masala dhaba is typically a round metal container with several small bowls or compartments for storing different spices. The bowls can be removed and refilled as needed, making it easy to access and use different spices while cooking.
A glossary of commonly used Indian spices, along with brief descriptions of their flavors and culinary uses. Each one has special properties and therefore, it plays a vital role in Indian cuisine for its flavors and aroma.
*Ajwain is known as carom seeds. Ajwain has a pungent, slightly bitter flavor and is often used in Indian bread, savory snacks, and pickles. It has medicinal properties and helps in digestion.
*Amchur is made from dried, powdered green mango and has a tangy, sour flavor. It is often used as a souring agent in dishes like chutneys and curries.
* Hing is called Asafoetida. Asafoetida has a strong, pungent flavor and is used sparingly in dishes like lentils, stews, and pickles.
* Black cardamom is often used in savory dishes like biryanis, curries, and stews.
*
Mustard seeds: These small, black seeds have a pungent, slightly bitter
flavor and are often used in pickles, chutneys, and curries.
* Cardamom: Both green and black cardamom pods are used in Indian cooking. Green cardamom has a sweet, floral flavor and is often used in desserts, while black cardamom has a smoky, earthy flavor and is used in savory dishes.
* Cayenne pepper is red chili powder. It is deep red in color and enhances the flavor of Indian cuisine. This hot pepper is used to add heat and depth of flavor. It is often used in spice blends like garam masala and curry powder.
* Cinnamon has a warm, sweet flavor and is often used in desserts and sweet dishes, as well as in spice blends like garam masala and chai masala.* Cloves have a warm, pungent flavor and are often used in spice blends like garam masala and chai masala. They are also used in savory dishes like biryanis and stews.
* Coriander seeds known as dhania have a citrusy, slightly sweet flavor and are often used in spice blends like garam masala and curry powder. The leaves of the coriander plant are also used in cooking as a fresh herb.
* Cumin seeds are known as jeera which has a nutty flavor and are used in many spice blends like garam masala and curry powder. They are also used in savory dishes like lentils, curries, and stews.
* Fennel is known as sauf. Fennel seeds have a sweet flavor and are often used in spice blends like panch phoran. Panch phoran is a five-spice blended together and it is used to make pickles and adds a pickly taste to the curries.
* Fenugreek is known as methi dana. It has a bitter, nutty flavor and is often used in spice blends like garam masala and curry powder. The leaves of the fenugreek plant are also used as a fresh herb. A rich source of iron and has many health benefits.
*Garam masala: This spice blend typically includes cinnamon, cardamom, cloves, cumin, cayenne pepper, and coriander, and is used in many Indian dishes for flavor and aroma.
* Ginger: Ginger has a spicy, pungent flavor and is used in many Indian dishes, both sweet and savory. It is also used in chai tea and other hot beverages. It has super healing ailments.
* Kalonji is known as black cumin. Kalonji has a slightly bitter, nutty flavor and is often used in spice blends like panch phoran. It is also used in savory dishes like vegetable curries and pickles.
* Mustard oil: This pungent oil is made from pressing mustard seeds and is used in many Indian dishes for flavor and aroma.
*
Turmeric: A yellow-colored spice that comes from the root of the
Curcuma longa plant. It has a warm, bitter taste and is used in many
Indian dishes, as well as in Ayurvedic and traditional medicine.
* Bay leaf is an aromatic leaf commonly used as a culinary herb in Indian cuisines. It is known for its distinctive fragrance and is used in stews, curries, and biryani types of dishes for its unique flavor and aroma.
* Star Anis is often used in biryanis, meat curries, and other spicy dishes. It is also used in some spice blends like garam masala powder. Star anise is a versatile spice that can add a unique flavor.
* Pepper is one of the most commonly used spices in Indian cooking and is known for its pungent, spicy flavor. It is an important ingredient in many spice blends used in Indian cuisines, such as garam masala and rasam powder. It is also used in many different types of dishes, to make vegetable stir-fries, and rasam(Indian soup) and it has medicinal healing properties to treat a range of ailments including colds, coughs, and digestive problems.
* Whole dry red chili is a commonly used spice in Indian cuisine that is made from dried chili. It is known for its fiery flavor and is used to add heat and depth to many different types of dishes. Kashmiri dry whole red chili which is very flavorful. It is less spicy and enhances the color of the dish.
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