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Relation of Spices with Indian Cooking

Spice is the backbone of Indian cooking. You just can’t cook without spices. There are many dishes that do not require many spices, but they do need at least one of two spice. Many Indian dishes use more than 10 spices in their cooking. It is not strange to use a mixture of more than one spice while cooking Indian food. Here are many different combinations of spices used in Indian cooking. These combinations also vary according to the different regions of the country. Different regions have their own favorite or popular spice. They give unique flavor to the dishes.

The spice use din Indian cooking is not used in any one way. Many times the spice is used as a whole, or grounded, or roasted, many times they are roasted and then ground. Sometimes they are fried and then ground. Each method has its unique flavor. The spices are used in different combinations as well. Many times the spices are used for tempering the dish at the beginning or even in the end after the dish is fully prepared.

The most popular and commonly used spices in India are Turmeric, Black Pepper, Cardamom, Cumin, Cloves, Fennel Seeds, Mustard Seeds, Garlic, Ginger and Chilies. These spices are used in almost all the dishes. Cumin is used for tempering the dish. Mustard seeds are mostly used in Bengal and it is ground to make curry of the same.

Another famous mixed spice is the garam masala or the mixture of hot spices. There is specified amount of spices like cardamom, cumin, cloves, coriander, etc. It is mixed and then ground in a fine paste. Many times it is ground dry. Another mixture of spices that is commonly used is the Caht masala. It is used to add flavor of the dish. The use of spices is done in such way that it enhances the flavor of the dish




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