5 Spices You Can Commonly Find in Pakistani Cuisine

The secret behind the best Pakistani food is the right blend of spices. Spices are crucial in any recipe. When you miss one spice, you might notice a subtle difference in taste. And sometimes, the difference can actually be more noticeable. If you plan to cook up some Pakistani cuisine, it’s best to stock up on some of these essential spices.

1.Chaat Masala

Some people who may not be familiar with the spice mix may find its smell quite intense. But do not be mistaken. The chaat masala provides a deliciously sour yet sweet taste to many Pakistani snacks.

To prepare this spice mix, you’ll need some fennel seeds, cumin seeds, black salt, mint, ground ginger, amchur or mango powder, and cayenne pepper. And if you plan to use it in future dishes, you can store it in a tightly sealed container and even refrigerate it.

2.Cardamon (Elaichi)

Cardamom is another spice popular in Pakistani cuisine. It comes in two varieties: the Badi Elaichi or brown cardamom and the Choti Elaichi or green cardamom. Badi Elaichi is often used in certain types of curry, biryani, and pilaus. You can also use its inner seeds to make garam masala. On the other hand, the Choti Elaichi is typically used in sweet dishes and most curries.

If you’re shopping around for some cardamom seeds, make sure you go for ones that have a rich brownish-black appearance, as they are better in quality. These seeds will have a slightly sticky texture but produce a strong aromatic scent.

Cardamon can either be sold ground or whole. If a recipe calls for the whole cardamom, you’ll need to open the pods slightly to extract the full flavor of the seeds. Its taste is quite strong and unique, and it comes with an intense aroma.

3.Cloves (Laung)

The first thing you may notice about a clove is that it somewhat resembles a flower. And that’s because cloves actually come from the buds of dried clove tree flowers.

Cloves are dark brown or black in appearance and have a distinct and robust flavor. They can either be used whole or ground, depending on the recipe. Just make sure you carefully measure the cloves as the taste can be quite overpowering when in excess.

4.Black Salt (Kala Namak)

Despite its name, black salt actually has a purple or pinking-gray appearance. Black salt is mined in Pakistan and India and has a pungent smell to it. Aside from being used in savory dishes for its tanginess, people also use black salt to relieve heartburn and intestinal gas.

5.Carom Seeds (Ajwain)

The carom seeds or ajwain seeds resemble cumin seeds but are smaller and have a light brown hue. Ajwain seeds have a lovely fragrance and flavor quite similar to thyme. Aside from being used in savory dishes, people also boil them in some water to help settle stomach issues.

Final Thoughts

Pakistani cuisine is known for its aromatic qualities and strong flavors. And these are often thanks to the delicious blend of various spices. While we’ve only covered five of the most common Pakistani spices, there is still much more to discover and add to your pantry.

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