Blending these traditional spices to create flavorful dishes is almost a spiritual experience. Delving into Indian cuisine will significantly broaden your cooking skills. Below are the 15 most important spices in Indian cooking. Familiarizing yourself with these is a great starting point in your culinary journey.
1. Turmeric (Haldi)
Turmeric, or Haldi, is an indispensable spice in Indian cuisine. It is a ground spice with an earthy flavor that enhances dishes with both taste and a vibrant yellow color. Among all the spices used in Indian cooking, turmeric stands out for its significant health benefits, particularly its anti-inflammatory properties. Typically, only a teaspoon is enough to flavor and color a dish for a family of four. If you're using turmeric for its health benefits, be sure to add a pinch of black pepper to your recipes, as the piperine in black pepper increases turmeric's effectiveness.
2. Cumin (Jeera)
Cumin, or Jeera, is a staple spice in Indian cooking, with a flavor profile similar to caraway or dill. It is best used whole and fried in oil at the beginning of a dish, a process known as "taarka." At higher heat, cumin seeds brown quickly, in about 15 seconds, so be careful not to burn them. Ground cumin powder is also essential in Indian cuisine and is a key ingredient in the garam masala spice blend.
3. Green Cardamom (Choti Ilayachi)
Green cardamom has a distinct flavor reminiscent of eucalyptus, owing to a compound called cineole. It is often fried in hot oil at the beginning of cooking an Indian dish. Typically, recipes call for two to six whole cardamom pods, which infuse the dish with a unique and aromatic flavor.
4. Coriander
Coriander is the seed of the cilantro plant and is one of the most essential spices in Indian cooking. It has a citrusy aroma mixed with woody notes and is used in many dishes, including Madras and Vindaloo. For the best flavor, coriander seeds should be ground into powder just before being added to a sauce.
5. Cilantro
Cilantro leaves, from the same plant as coriander, are a vital garnish in Indian cooking. They add a fresh, flavorful touch to almost any dish, particularly rich dals and hearty meat dishes. However, be aware that some people find cilantro's flavor reminiscent of soap.
6. Garam Masala
Garam masala is perhaps India's most famous spice blend. It is a mix of several dried spices, including pepper, cinnamon, nutmeg, cardamom, cumin, coriander, and others. Garam masala is used in various dishes, such as Chana Masala, and can be added while frying onions or simmering sauces. This spice blend varies significantly by region, with each version offering a unique taste.
7. Black Cardamom (Kali Ilayachi)
Black cardamom has a smoky flavor due to being dried over a fire. Like its green counterpart, black cardamom is a crucial spice in Indian cooking, often used in biryanis. Its unique flavor is irreplaceable, and only one or two pods are typically needed for a dish serving four people.
8. Ginger (Adrak)
Ginger is a fundamental ingredient in Indian cooking, especially for making curries. It is commonly used in ginger-garlic paste, a base for many Indian dishes. Fresh ginger is often preferred, but dried ginger is also used in some recipes. When using fresh ginger, peel and mince or grate a 1-2 inch piece to cook with garlic after the onions have been clarified.
9. Garlic (Lahsun)
Though not uniquely Indian, garlic is an essential seasoning in Indian cuisine. Depending on the desired flavor intensity, 4 to 10 cloves are typically used in a recipe serving four people. For a milder garlic flavor, add it at the beginning when frying onions; for a sharper taste, add it after the onions have softened.
10. Asafoetida (Hing)
Asafoetida, or Hing, is one of the most potent aromatic spices in Indian cooking. It should be added to hot oil or butter at the beginning of cooking, where it sizzles for a few seconds before other ingredients are added. Only a small amount, about ¼ to ½ teaspoon, is needed for a dish serving four people.
11. Fenugreek (Methi)
Fenugreek is a subtle yet essential spice in Indian cuisine. Its seeds are bitter but packed with health benefits, while the leaves have a delicious, aromatic flavor reminiscent of maple. Fenugreek is often described as the spice that "smells like curry" and can be used in both seed and leaf form in various dishes.
12. Mango Powder (Amchoor)
Amchoor, or mango powder, is a sour spice made from dried mangoes. It is a common seasoning in Indian cuisine, adding a tangy flavor to dishes. Because it is highly acidic, a little goes a long way.
13. Tej Patta
Tej Patta, or Indian bay leaf, is used similarly to European bay leaves in cooking. It is typically added whole at the beginning of a dish and removed before serving. Tej Patta has an aromatic flavor reminiscent of cinnamon and clove and is often used alongside mustard seeds, cumin seeds, and cardamom pods.
14. Cinnamon/Cassia Bark (Dalchini)
Dalchini, or cinnamon/cassia bark, is a common ingredient in Indian cooking. It is a relative of cinnamon and can be used similarly. Cassia bark is usually fried whole at the beginning of cooking an Indian dish and left in to infuse its warm, spicy flavor.
15. Fennel (Saunf)
Fennel, or Saunf, has a flavor similar to black licorice and is a key spice in Indian cooking. It is often used whole in taarka and is a crucial ingredient in flavoring curries like Madras. Fennel seeds are also commonly used as an after-dinner mint in Indian restaurants.
How to Use Spices in Indian Cooking
Here's a step-by-step guide to cooking an Indian curry-style entrée. For more specific techniques and detailed instructions, you can download our ebook by signing up through the site's popup, and we'll send it to your email. But for now, let's break it down into five simple steps:
Marinating in Indian Cuisine Marinating is a crucial first step in many Indian dishes like butter chicken and tikka. It typically involves yogurt or another acidic ingredient mixed with ground spices such as turmeric, garam masala, cardamom, coriander, and cumin. This process helps infuse the meat with rich flavors before cooking.
Frying Spices in Oil Spices can be fried slowly over low-to-medium heat for 10-20 minutes or quickly at medium-high heat for 10-30 seconds. This step, known as tempering, is critical as it infuses the oil with the spices' flavors, forming the base of your dish.
Frying Onions and Other Vegetables Once the oil is infused with spices, add onions. You can also include ingredients like ginger, garlic, leeks, chilies, and ground spices like garam masala, cardamom, coriander, or black pepper. This creates a flavorful base for your curry.
Spicing a Sauce in Indian Cooking When you add sauce ingredients such as coconut milk, cream, tomato sauce, tomatoes, or tomato paste, you can enhance the flavor by adding more spices like turmeric, paprika, and Indian red chili powder. This step balances and enriches the dish's overall flavor profile.
If this process seems daunting, don't worry! Master Indian Spice's cooking class makes it easy to get started. Just purchase some basic groceries like chicken, tomatoes, onions, and coconut milk, and the kits will guide you through each step, helping you create an authentic, restaurant-quality Indian meal while mastering the art of using Indian spices.
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