The magic word of every Indian kitchen – ‘spices’. Spices have an ideal role in Indian kitchens for a long period of time till now. In markets, all commonly used spices are readily available. But the play is with right combinations of spices in precise amount at right time during the whole process of cooking. Slight ups and downs in the amount of spice used could make a huge difference in the taste. The rich aroma and pungency of spices gives the perfect colour, flavour and craving smells to cuisines.
Indians use wide variety of spices that is more than any part of the world. Indian cuisines are gaining lot of attentions at the global level which is evident from the rising number of Indian based restaurants in foreign land. Same is the case with spices. India is the largest producer, consumer and exporter of spices in the world today.
Spices are actually the dried bark, roots, seeds, berries and dried fruits. While using spices it is always recommended to grind the needy spice just before its use. This is because spices when ground could lose its aroma and flavour quickly. At home one can use motor and pastle for this purpose. Although spices do not get spoil, rather it tend to lose its flavour after long period of shelf live.
Spices has to be stored in cool and dry palce. Always try to store spices in closed or opaque containers this helps to keep its flavour longer. Spices are used in small quantities to flavor dishes which means they add few calories to meals. This doesn't mean spices don't cause a large impact on your diet; they can be a great way to add necessary vitamins and minerals.
Most commonly used spices include
- Black pepper
- Cardamom
- Chilli
- Clove
- Coriander
- Cumin
- Fennel
- Ginger
- Mace
- Mustard
- Nutmeg
- Saffron
- Star Anise
- Turmeric
