10 Indian Spices That Make the Tongue Shake

 

Besides Indonesia, Indian cuisine is popular for its spices that take the lead in each of its dishes. Let's just say a curry called Indian cuisine that is popular in the world for its spices.

Spices are not only used in crispy dishes but also in desserts such as gulab jamun and rice kheer. Nach, to find out next what spices are used in Indian cuisine, yok we read the reviews!

1. Cumin

This spice that has a strong fragrance is one of the most commonly used spices. Generally, cumin is roasted first before grinding into powder. Generally cumin is used in samosas, dosa masala and curry.

2. Mustard seeds

Mustard seeds are often used in Indian cuisine. Generally, seeds that are black and have a small size are used by being ground into powder or cooked in hot oil. The taste made is almost similar to curry leaves.

3. Turmeric

Turmeric is one of the most commonly used spices in Indian cuisine. In addition to cheerful coloring, turmeric gives a little sharp taste that is just right when combined with other spices. Generally, turmeric is used in powder form and the most frequent dishes that use turmeric are curry and briyani rice

4. Lawang flower

This spice that has a beautiful shape is often used because it gives a strong characteristic taste and fragrance, especially for dishes with meat-based ingredients. In addition to curry and briyani rice, lawang flowers are used in processing chicken tandoori.

Read more: Spices: Definition, History, Uses, And Ways Of Storage

5. Cardamom

In Indian cuisine, there are 2 types of cardamom used, namely green and black. Cardamom, which is green, can be used in several types of dishes because of its light taste and is generally used in a combination of masala salt.

Black cardamom has a sharp taste and has a smoky fragrance. Generally, black cardamom will be served whole in cooking to give a sharp bite and a characteristic flavor in the dish. Black cardamom is often used in North Indian cuisine such as goat curry and pindi chole.

6. Saffron

The most expensive spice on earth is used in Indian cuisine. Saffron is made from dried pistils of crooccal flowers. Saffron colors a unique yellow in a variety of cuisines. Saffron is usually used in Indian cuisine, for example rice pilaf, kashmiri chicken and in the indian specialty rice dessert, namely rice kheer.

7. Cinnamon

Cinnamon is often used in Indian cuisine, especially foods based on meats. Cinnamon will give a fairly sharp fragrance and will enhance the taste in cooking. Indian dishes that use cinnamon are chicken dhansak, chicken tikka masala and are used in desserts such as gulab zaman.

8. Shovel

Nutmeg is used in Indian cuisine because of its strong fragrance. Generally, nutmeg is not used whole but will be used in powder form. In addition, it is used in curry, nutmeg as a combination in the cultivation of masala salt.

9. Fenugreek

Fenugreek or with Indonesian which is said to be kelabat is used in Indian cuisine because it will provide a unique fragrance especially in curry and butter chicken dishes. Antiquely, in addition to being used in cooking, fenugreek can also be made into artificial maple syrup.

10. Garam Masala

While Chinese cuisine has a combination of spices mentioned ngo hiong (five-spice powder), Indian cuisine has a combination of spices called garam masala. Garam masala consists of several types of spices that differ depending on the region.

In essence, masala salt consists of coriander, black pepper, nutmeg, cardamom, cumin and cinnamon which are to be roasted until browned and crushed into powder. Garam masala is generally used in foods with meat-based ingredients.

Read more: 20 Types of Indonesian Spices, Make Your Cooking Delicious

So the country of India is apparently not only popular with its Bollywood, but also rich in spices, you know!

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