Indian kitchens are like a miniature universe of spices; they are the essence of Indian cuisine.
India is home to a diverse range of spices that not only complement Indian cuisine but also improve the flavour of many foreign meals. Many people consider spices to be the heart and soul of Indian food, and they play a major role in Indian cooking. India was and still is the heart of the spice.
Modernity and subtle use of herbs and flavours not only characterize the Indian food but it also marks it as a distinction from rest of the popular cuisines of the world.
The spices listed below play an important role in Indian kitchen, as a dish without spices is not deemed authentically Indian. Indian food and cuisines are well known for their aroma.
Here is the list for a few of the essential spices of Indian cuisines with their English names:
1. Hing: Asafoetida
Hing assists with stomach issues such as gastritis, bloating, and abdominal discomfort, as well as general digestion.
2. Imli:
TamarindTamarind is used in Indian food for a variety of reasons, including as a preservative, a cooling agent, and a cure.
3. Sendha Namak: Rock Salt
This particular kind of salt is often used as a seasoning and preserve food particularly on fast days. Furthermore, rock Salt is also used for chaats, chutneys, and raitas.
4. Sarson: Mustard Seeds
Mustard seeds are added early in the cooking process and cooked until they begin to burst, releasing their distinctive peppery flavour and giving a nutty flavour to the meal.
5. Laung: Cloves
Cloves are used because of their strong flavor and pungent aroma. They are also beneficial to your health since they have antioxidant and anti-inflammatory properties.