Introduction:
Indian spices may seem intimidating at first, but once you understand the basics, they become your best allies in flavour. Let’s decode the essential spices used in Indian cooking and how to use them effectively.
Core Indian Spices & How to Use Them
| Spice | Flavor | Use In |
|---|---|---|
| Turmeric (Haldi) | Earthy, bitter, warm | Curries, dal, rice, lentils |
| Cumin (Jeera) | Nutty, smoky | Tempering, rice, sabzis |
| Coriander (Dhania) | Citrusy, floral | Curries, chutneys, spice blends |
| Mustard Seeds | Pungent, nutty | South Indian tadka, pickles |
| Garam Masala | Warm, aromatic blend | Finishing touch in curries |
| Heat and colour to dishes | Hot, pungent | Heat and color to dishes |
| Asafoetida (Hing) | Pungent, umami-rich | Tempering dals, especially in Jain food |
Tips for Cooking with Spices
- Temper whole spices in oil or ghee to release aroma.
- Add ground spices after onions are cooked to avoid burning.
- Finish with garam masala to keep its aroma intact.
Blending Spices
Try combining your masalas (e.g., roast & grind cumin + coriander for a custom base).
Final Thoughts:
Mastering Indian spices is about balance. Start small, taste frequently, and let your nose guide you.