Top Famous Indian Spices Used in Cooking

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1. Turmeric

Turmeric can be an Indian spice, which grown as a rhizome. This spice may be used dried or fresh and has lots of health advantages too. The flavor of dried turmeric is less strong than fresh turmeric and is found in many Indian recipes. This spice stains quickly, so you should be careful together with your clothes and utensils while using it.

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2. Fenugreek

Fenugreek is another Indian spice which gives the meals curry flavor and fragrance. The seeds appear to be tiny wheat kernels having an orange color. Fenugreek leaves will also be dried which is called Kasuri Methi and is employed a spice which makes butter chicken unique. They are used as a normal medicine and used to produce fake maple syrup.

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3. Mustard Seeds

The mustard seeds are of different colors like yellow, black and brown and are much used in Indian cooking. The flavor of the spice comes when they are cooked in the oil or crushed. It's nutty and smoky flavor is used in curries and curry powder.

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4. Clove

Clove is a common spice utilized in the Indian food and has a strong flavor that comes from the concentration of essential oils. Clove is a form of flower whose oils are pressed before drying and utilized in the food. They can be utilized as whole or blended into spice mix.

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5. Nutmeg and mace

The nutmeg and mace are employed a whole lot in Indian food. Mace could be the dark red outer covering of the nutmeg that will be processed by detatching the pulpy outside cover and sliding off the mace. When dried the mace turns golden-orange color and provides a warm flavor to the food. This spice does not must be toasted, because it ruins its flavor.

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6. Cumin

Cumin gives a smoky touch and flavor to the Indian food. They are rigid brown color seeds and have an intense fragrance. This spice is confused with fennel, caraway, and anise seeds, nonetheless it includes a different color and taste among them. Toast this spice until your nose gets a whiff of smoke and fragrance, the maximum amount of toasting will burn it and will be easily noticeable in your dish.

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7. Cassia Bark

Cassia Bark can also be known as Chinese cinnamon which really is a genus of the cinnamon tree and is an interesting spice. Cassia is cheaper to make compared to true cinnamon and utilized in the Indian food because it has a milder flavor and can be utilized in larger quantities. This spice is employed in general or ground in spice mixes.

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8. Cardamom

Cardamom is of two types which are utilized in the Indian cooking: green and black. Green cardamom is the absolute most used spice in the Indian food and employed for spice mixes, lassis and Indian desserts. Black Cardamom is smoky and powerful flavor spice and is used with lots of caution because strong flavor.

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9. Coriander

Coriander could be the universal spice of India and considered to be the oldest spice of the country. This spice features a golden-yellow color and a firm texture. The seeds are the base for much spice mixed and are probably the most commonly used spices in the Indian cuisine.

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10. Black Pepper

Black Pepper is a homegrown spice of India from the parts of the Western Ghats and Malabar region. It's very hard to grow this spice as it depends on the natural cycles like the amount of rainfall and many others. Black Pepper is toasted before blending and for having the most effective flavor, the new black pepper may be used right to the food.

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