Indian Spices: A Treasure Trove of Taste
Here’s a list of common Indian spices, along with their uses and a few tips on how to use them in your cooking. We provide a good quality of following Indian Spices. Cumin Seeds (Jeera) Flavor: Earthy and warm. Uses: Used in curries, lentil dishes, and rice. Toast them for enhanced flavor. Coriander Seeds (Dhania) Flavor: Citrusy and sweet. Uses: Ground into powder for curries, marinades, and spice blends. Turmeric (Haldi) Flavor: Earthy and slightly bitter. Uses: Adds color and flavor to curries, rice, and soups. Also has health benefits. Mustard Seeds (Rai) Flavor: Pungent and slightly bitter. Uses: Used in tempering, pickles, and various curries. Fennel Seeds (Saunf) Flavor: Sweet and licorice-like. Uses: Adds sweetness to spice blends, curries, and also used in desserts. Fenugreek (Methi) Flavor: Bitter and nutty. Uses: Used in curries and pickles. The leaves are also used fresh or dried. Cardamom (Elaichi) Flavor: Sweet and floral. Uses: Used in both sweet and savory...