Which are the various types of Indian spices added for taste and freshness?

If you have tried out Indian Food a couple of times, then you must be fascinated by the way it tastes and looks. The deliciousness and taste of the Indian meal will make you have more of it. Moreover, it is difficult for you to resist visiting the best Indian Restaurant Sydney. But, do you know what makes it mouth-watering or what are the key ingredients? Answer: Indian Spices or Indian Masala.

Masala Dabba (Aka as Spice Box)

Be it an Indian household or an Indian home, the masala Dabba is the most important part of the Indian kitchen. The circular or rectangular spice box has 6 to 7 different sections filled with the basic Indian spices. The assortment of Indian spices is the way to make tasty and good food. Here are some of the main spices which you can find in the Indian spice box:

  • Asafetida (Hing)

Dried and powdered tree resin is one of the important spices which gives the food an aromatic taste when added into the oil or ghee. Its raw and pungent smell will give your food a smooth taste so it means you can add it to the beans, lentils, and vegetarian curries. Just a pinch of hing will make the taste perfect.

  • Cumin (Jeera)

You cannot go wrong with jeera which is added to the dish for nutty & warm flavor. For tempering (tadka) cumin can be added to the dish or you can even add roasted cumin to make the food taste even better. Cumin is added to different food options like daal, curries, and soups. If you like to have yogurt then add a pinch of ground cumin for better taste.

  • Ground turmeric (Haldi)

Ground turmeric is known for its healing and beneficial properties. It is added into the curries and dal to give it a golden color. The anti-inflammatory properties of Haldi make a difference. You can even add to the face mask and apply it on any area when you bleed due to a cut or injury.

  • Black mustard (Mohri or Raj)

The black mustard has its own nutty or pungent flavor which makes it an important part of the dish, curry, or chutney. From salads to pickles it can be added to everything. Here’s how you have to add them, drop them in hot oil, wait till you hear the crackling sound, and a hop, which means it releases their flavor.

  • Coriander (Dhania)

Dhania is another versatile spice that has an earthy flavor to it. You can add it in the vindaloo, sambar, rasam, and malabar curry. The option of ground coriander is for giving the dish a different texture, and you can taste that when you have a bite.

  • Kashmiri red chili powder

Sukhi Lal Mirch or Kashmiri Mirch is a divine option when we talk about Indian spices. The red chili can be added as a whole and ground & its addition leaves a natural food coloring along with smoky flavor in the dish.

Indian spices are endless!

Indeed! The Indian spices are a quintessential option in the Indian meal, and it’s the depth of the spices makes it easier for you to blend them. The above-mentioned Indian spices are just a few of them as there are many more like Cassia Bark (Dalchini), Green Cardamon pods (Elaichi), Black peppercorns (kali mirch), saffron (Kesar), and much more.

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