Important spices used in Indian cuisine
For a dedicated foodie like me, there is no love greater than the love for food. Being brought up in an Indian household where cooking good, scrumptious food is as important as breathing, falling in love with Indian flavors came naturally to me.
Though I cherish Italian, Korean, continental, and Chinese cuisines equally but my love for Indian food overpowers all. I always wondered what makes Indian palate so special. Well, the secret lies in those pungent and tangy spices that give Indian cuisine its unique flavor. The mix of Garam Masala, cardamom, cloves, and cinnamon is delightful, good enough to trigger your taste buds.
As I have done quite a research on these Indian spices closely, let’s have a look at some of them
- Clove: If you are taking services of some of the best dining deals in Delhi then you are most likely to experience the medicinal and strong flavor of clove. They can be used as whole or in a mix of spices. Despite making the cuisine tastier, it also adds medicinal value to the food.
- Cassia bark: This one is an interesting spice. It is usually added in larger quantities in the food and adds a mildly sweet fragrance and taste to the food. If you wish to add a stronger flavor to your food then you can add cinnamon to it instead. In order to relish the real flavors of Indian cuisine order some of the best food deals in Delhi.
- Mustard seeds: This spice is the major staple of Indian cuisine. The flavors of mustard seeds are released when they are crushed or cooked in the oil. The smoky, nutty flavor is an important part of most Indian curries and cuisines.
- Coriander: Characterized for its golden-yellow color, this one is considered to be the oldest spice in the world. This aromatic, citrus flavor makes it the most ubiquitous ingredient in Indian food.