7 Fundamental Spices in Indian Cooking Everybody should Try

What spices are necessary for Indian cooking? Indian recipes include a range of delectable and aromatic spices that will fill your home with a wonderful perfume. Plus, the food will be delicious! Which, though, are you most inclined to use? You probably don't want to buy every spice under the sun, but here are the seven important spices for Indian cooking that you should have on hand.

1. Cumin

Cumin is commonly used whole and in spice blends to impart a distinctive smokey flavor to Indian recipes. It is distinguished by its distinctive ridged brown seeds and strong smell. It is commonly confused with fennel, caraway, and anise seeds, but you can identify the difference by its color (brown, as opposed to green fennel) and taste (smoky, as opposed to a stronger licorice taste).

2. Coriander

The seeds of Coriander, also known as cilantro, are very pungent, citrusy, and fresh. When added whole to a dish, they will add a significant crunch. They are often used alongside dried spices in spice mixes, such as garam masala, to make them more fragrant.

3. Cardamom

Cardamom is the dried pod of a plant in the ginger family. Inside each pod is a small, dark brown seed with a sweet, citrus flavor. You can either grind the seeds for dishes that require a fine powder or add the pods whole for a crunchy addition. You can also crush the pods and boil them in milk or water to extract their essential oils.

4. Cloves

Cloves are the dried flower buds of an evergreen tree. They're very pungent, and you should use them sparingly. Cloves are most often used whole in dishes, but they can also be ground with other spices, such as black pepper, to create a spice mix, such as garam masala. They should be used right before serving the dish to ensure their pungent flavor isn't too overpowering.

5. Cinnamon

Cinnamon is an aromatic spice that is most commonly used in sweet dishes. However, it is also found in savoury dishes such as curries. Its most common form is sticks, which are brownish-red in color and have a very potent scent. You can crush it with a rolling pin to break it into bits and then use it in a dish, or use a mortar and pestle to grind it up and add it to the dish.

6. Bay leaves

Bay leaves are the dried leaves of the laurel tree. They are long and thin, slightly crinkled and shiny, and have a very strong aroma. They are typically used whole in dishes, but you can also grind them with other spices to create a spice mix, such as garam masala.

7. Black Pepper

Black pepper is a popular spice in the kitchen, and you may already have it in your spice rack at home. It is actually the dried seed of a vine that grows in hot, moist climates, and it has a strong, pungent flavor. You can either use it whole in a dish, or grind it up and add it to other spices to flavor dishes.

The Bottom Line

Now you know the difference between the two most popular types of spices, how they are added to food, and how they are used. So don't be afraid to get creative in the kitchen and discover new and exciting ways to use them. By using spices, you can add a wonderful variety of flavors to your Indian dishes.

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