Behind the phrase "Indian spices" lies a whole universe of different tastes and aromas. It is no coincidence that in the Middle Ages for a bag of spices in Europe, you could get a fortune. Each spice has its own traditions of use - some spices are suitable for sweet dishes, others for spicy ones. Some are added to meat, and some to rice.
Pick your recipe
The world of Indian spices is huge. Indian cuisine uses black pepper, cardamom, turmeric, saffron and many other spices. Some spices are suitable for meat dishes, others - for vegetables. Some spices are used for coloring food, and some in cooking.
Cardamom
Cardamom is the fragrant seeds of an eletaria plant. Initially, it grew only in Southeast Asia and was widely used for cooking various dishes. In ancient times, cardamom was one of the most expensive spices, for which it received the nickname "Queen of Spices."
Cardamom is used in ground form. From ground seeds, the flavor quickly disappears, so it is recommended to buy it in pods and grind immediately before adding to the dish.
This spice has a pronounced taste, so you need to add it to food in small quantities. In India and the East, cardamom is added to tea and coffee, and to sweet and savory dishes. Cardamom gives a unique taste and aroma to meat, marinades, pickles and confectionery.
Nutmeg
Nutmeg is whole or ground nutmeg fruit. The Moluccas are considered his homeland. This nut contains a large amount of essential oil. Muscatel fruits have a burning, spicy taste and strong aroma. In the Middle Ages, this spice was added not only to food, but even to beer. Now in the East, nutmeg is used in the preparation of soups and sweets.
Turmeric
Turmeric is a long dried powder from the roots of a tropical turmeric plant. Walking along the shops where spices are sold, turmeric can be distinguished immediately - it is a powder of saturated orange color. In Indian cuisine, turmeric is used as an inexpensive substitute for saffron and stains its dishes in yellow. Turmeric is also widely used in the preparation of curry mixtures.