Important Indian Spices You Will Find In A Spice Box

Important Indian Spices You Will Find In A Spice Box

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Cumin seeds (Jeera) One of the very most essential ingredients of Indian cooking, jeera or cumin brings a very different kind of warm flavour to the dish. Usually, the cumin seeds are added to the tadka after they have been properly roasted. This is one of those spices that can be added to all kinds of dals, soups and some or curries like chicken curry as well. To gift your dish a great flavour, always have some cumin in your spice box.

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Mustard seeds (Rai) The mustard seeds do not really have any flavour of their own, but they are an integral part of Indian cooking. We all are by now aware of the sizzling of mustards that we hear when they are added to a tadka. These black mustard seeds are added in chutneys, and some pickles as well. They are also rich in omega-3 fatty acids, zinc and iron as well. It even helps you adjust your appetite if you are facing any problem with it.

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Turmeric (Haldi) The yellow powder called turmeric is one of the prime ingredients in the spice box.

This spice is required to make every Indian dish. Be it for meat masala or making just some poha, the cuisine will be incomplete without the presence of turmeric.

Turmeric is good for not just internal health, but externally as well. Applying some paste of turmeric really works like wonders for the skin.

Coriander (Dhania) Usually used for garnishing the dish, coriander is a green, leafy spice that brings in an earthy flavour to the dish. The coriander powder is added to recipes such as paneer butter masala to bring out amazing taste for the dish. Not just that, corianders also add some texture to the dish that can be relished with every bite that you take with it.

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Asafetida (Hing) Made from the resin of fennel plants grown in the wild, hing holds a special place in the spice box. Used in the powdered form, hing gives a very nice flavour and taste to the dish when added to hot ghee or cooking oil. The musky and mellow aroma tantalizes the senses making every dish flavorful. Every dal or kadhi that you make, will be incomplete if there is not hing added to it.

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