It is the blending of spices, seasonings and flavorings that gives Indian food its character. The quantities specified in the recipes are merely a guide, so feel free to increase or decrease these as you wish.
CARDAMOM
These pods are green, black the taste will be creamy. The pods commonly used in rice and meat dishes to add flavor should not be eaten. Use the black seeds in desserts.
CINNAMON
It is available whole or ground. The sticks are used for flavor and are not eaten.
CLOVES
These are used in spice mixtures, such as garam masala, and in meat and rice dishes.
CORIANDER
One of the most popular spices, these small beige seeds are used whole and ground, giving a slightly sweet flavor. Coriander leaves are used for flavoring and as a garnish.
CUMIN
Available as whole dark-brown seeds and ground. The whole seeds are often fried in oil, releasing a strong musky flavor and
Aroma.
CURRY LEAVES
These aromatic leaves are the Indian version of bay leaves.
CURRY POWDER
There are many types of this spice mixture, varying in both flavor and color.
FENNEL SEEDS
Similar in smell and taste to aniseed, they are used in many vegetable and meat dishes. Roasted fennel seeds are also eaten use as mouth fresh with having after food like sweet.
FENUGREEK SEEDS
These small pungent seeds are used sparingly in spice mixtures.
FRESH AND DRIED CHILLIES
These red chillies are often fried in oil to release their strong flavor The small ones are the most pungent. Chili powder is ground dried chilies. The strength varies. Depending on the chili. It is very hot and used often.
GARAM MASALA
This is the main spice mixture of Indian cooking. It is a hot and aromatic powder and is added at the end of cooking.
GINGER
Both fresh and ground ginger has a sharp, refreshing flavor. Peel fresh root ginger before using.
MUSTARD SEEDS
Whole seeds are added to hot oil to release a nutty flavor. They are used with vegetables and pulses.
ONION SEEDS
These black and triangular seeds are used in pickles and to flavor vegetable curries.
PEPPERCORNS
Black peppercorns are used whole and ground. They are also used in garam masala.
SAFFRON
The dried stigmas of the saffron crocus are used in savory and sweet dishes for their distinctive aroma and bright orange color.
TURMERIC
A bright yellow powder, it is primarily used for its coloring properties. Because of its strong, bitter flavor it should be used quite sparingly.
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