The Commonly Used Indian Spices
Indian cuisine is characterized by the extensive use of numerous spices. Spices or '"Masala"' as it is called in Hindi, may be called the “heartbeat” of an Indian kitchen.
By extensive use of spices I do not mean that spices are used to make the food fiery hot. The spices are used to flavor the food, making each dish distinct and wonderfully aromatic. Each spice by itself imparts a very unique flavor, but when used together with other spices, the combination and permutation of different ones magically change the individual characteristics. Spices are also used for health benefits and medicinal purposes, to prevent diseases and also to preserve food.
What we have here is a general spread, used by all in every state. Well almost! These spices below should be readily available in most grocery stores, or Whole Food stores, except for the Hing/Asafoetida, Fennel and the Fenugreek seeds. If you do not find them at your local grocery store, look for a local Indian/Bangladeshi/Pakistani grocery store and they will have it for sure.
Online sources where good quality spices maybe found:
- www.kalustyans.com
- http://www.seasonwithspice.
com/ - www.penzeys.com
- http://www.thespicehouse.com/
spices/
The Masala Dabba (container for spices) that every Indian kitchen owns…
Now let the journey begin…
Asafoetida (Hing):
