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.

  1. Cumin Seeds (Jeera)

    • Flavor: Earthy and warm.
    • Uses: Used in curries, lentil dishes, and rice. Toast them for enhanced flavor.

  2. Coriander Seeds (Dhania)

    • Flavor: Citrusy and sweet.
    • Uses: Ground into powder for curries, marinades, and spice blends.

  3. Turmeric (Haldi)

    • Flavor: Earthy and slightly bitter.
    • Uses: Adds color and flavor to curries, rice, and soups. Also has health benefits.

  4. Mustard Seeds (Rai)

    • Flavor: Pungent and slightly bitter.
    • Uses: Used in tempering, pickles, and various curries.

  5. Fennel Seeds (Saunf)

    • Flavor: Sweet and licorice-like.
    • Uses: Adds sweetness to spice blends, curries, and also used in desserts.

  6. Fenugreek (Methi)

    • Flavor: Bitter and nutty.
    • Uses: Used in curries and pickles. The leaves are also used fresh or dried.

  7. Cardamom (Elaichi)

    • Flavor: Sweet and floral.
    • Uses: Used in both sweet and savory dishes, including rice, desserts, and chai.

  8. Cloves (Laung)

    • Flavor: Warm and spicy.
    • Uses: Used in biryanis, stews, and spice blends.

  9. Cinnamon (Dalchini)

    • Flavor: Sweet and woody.
    • Uses: Commonly used in both savory and sweet dishes, such as biryanis and desserts.

  10. Red Chili & pepper

    • Flavor: Spicy and pungent.
    • Uses: Adds heat to curries, marinades, and stir-fries. Adjust the amount to taste. Read more : Festival Snacks

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