According to Marigold Maison’s head chef, making the perfect Indian dishes calls for using the right spices. And one of the most important steps is to bloom them. As a home cook, you should not find this intimidating as blooming simply involves cooking the spices in some butter or oil, or if you want to be authentic, ghee, which is Indian’s clarified butter. Doing this brings out all the amazing flavor of the Indian spices and enhances anything that you add to them.
Once you have stocked up the essentials, you are ready to get into the cooking and prepare aromatic, fragrant dishes with all the lingering, subtle and deep flavors of unparalleled Indian food. That being said, here’s all the spices that you should never lack when preparing Indian food from the https://marigoldmaison.com/ kitchen.
Cumin
It’s hard to come across an Indian curry that doesn’t have this strong aromatic spice. You will come across cumin either in the form of toasted or ground seeds. As for the flavor, it is best described as ‘earthy and warm’ and ‘slightly bitter’. As with most Indian spices, it goes well with many others.
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Mustard Seeds
You will come across mustard flavoring with numerous cuisines around the globe. Black mustard seeds tend to be stronger in terms of flavor compared to the white or yellow ones, which are used to make the yellow mustard you’ll come across in many American households. For Indian dishes, put the seeds in a little hot until they split, which releases their rich, peppery flavor. You can use the oil, together with the mustard seeds to flavor most vegetables and soups. Ensure that you store the seeds in a container that is tightly sealed and in a cool, dry place.
Coriander
A coriander’s leaves and seeds feature in Indian cuisine as a garnish as well as a spice. Described by many as fruity and nutty, coriander seeds are a primary ingredient in garam masala. Coriander is known to be good for digestion and believed to settle an upset stomach.
Garam Masala
As you might have guessed, garam masala is a blend of spices that varies in accordance with the cook and the Indian region. Regardless, it’s a staple of Indian cuisine just like herbs de Provence is to French cooking. When cooking, you will want to add garam masala when the recipe is almost done so that the fragrant flavor does not cook off or even become bitter.
Ginger
Ginger lends a peppery, delicious flavor and that’s why you will find it in most dishes and not just Indian. However, if you leave ginger exposed to room temperature, it tends to spoil pretty fast. As such, you will want to wrap a peeled chunk of it into the fridge and grate what you require right into the pan.
Cinnamon
Most individuals are familiar with cinnamon being used to make apple pies, but its delicate sweetness is also excellent for savory recipes and other desserts. Ceylon cinnamon, which is referred to as the true cinnamon, is the real deal. You pay more for it compared to cassia, which is a cheaper alternative ideally referred to as cinnamon. If you purchase ground cinnamon at the supermarket, it’s hard to tell which kind you are getting and so, it is advisable to purchase from a company that distinguishes the two.
Ceylon cinnamon is rich in antioxidants and ideal for stabilizing blood sugars and reducing cholesterol. All that combined with a great taste are all reasons to get the real deal.
Turmeric
This is the vivid yellow spice that lends Indian meals their distinct color. Turmeric is a relative of ginger, and it is known for not just its color additive in curries and excellent flavor, but also its anti-inflammatory properties.
Cardamom
This is one of those, less is more spices. You need to use cardamon with caution or it will mask most of the other flavors in your Indian dish. It ideally loses its freshness pretty quickly and so, you’ll want to keep it in the freezer. As an alternative, you can purchase whole pods and grind them when cooking. You can boost the flavor of rice dishes, curries and even chai with a little cardamom.
Red Chile Pepper
There are many kinds of chile peppers that take the heat in curries up a notch, and you can adjust the quantities to your liking. Cayenne pepper is a type that you can easily get in supermarkets. However, you can opt for fresh red chile peppers. It all depends on your preference.
