The Indian spices they are among the best known and used today in the cuisine not only of that country but also in our decidedly more Western. All, some more, some less, have been able to make themselves known over the years and conquer our palates, giving life to "fusion" recipes in which European flavors mix with Asian ones in a riot of taste and pleasure. Although India is not the only spice producer, it is certainly one of the first places to think about when it comes to particular flavors, let's get to know them better by investigating not only the various tastes but also the different properties "attached" and not always known even to the most assiduous consumers of Indian spices.
Indian spices: list
There are so many Indian spices and in making a list of them you would risk forgetting a few. I therefore suggest you to discover them one by one in Indian and non-Indian dishes, or to taste them all, or almost, mixed in that mix of Indian spices that is the garam masala.
Have you ever heard about it? With the term masala in India it is used to indicate curry but the garam masala it is much more, it is a blend of spices that makes our dishes extremely tasty and tasty. Among other things, there are different versions, just change the area and tradition, always within the same country, to find yourself tasting different flavors. Those who want to taste this mixture of Indian spices, excellent to accompany rice or vegetable dishes, can also get a package online from 20 grams for 12 euros, those who prefer to deepen first can do so by reading this article dedicated togaram masala
Indian spices online
Not just the Garam Masala it is available online, always surfing the internet we can buy numerous Indian spices and stock up on blends that accompany them by suggesting more or less daring combinations. This is what happens with this packet of 5 spices Panch Phoran, coming from Bangladesh, India and Nepal. It costs 15 euros and allows us to enjoy various flavors in a comfortable and practical way.
Indian spices: names
So far we have been vague, so it is time to name a few, here is 5 of the most famous Indian spices. Ginger, cardamom, tamarind, turmeric and coriander.
Indian spices: properties
Let's go and taste them one by one to find out what flavor they have and also their properties. Let's start with ginger which is obtained from the extremely aromatic root of a perennial herbaceous plant of zingiberaceae family, with spikes of white flowers. This rhizome can be used fresh, dried, powdered, pickled or caramelized and not only in the kitchen!
It has some interesting digestive and tonic properties, this is true, but it can also be used as a massage balm relieve muscle pain. Among the many recipes in which ginger is present, there is also that of a very tasty fruit elixir with apple juice, cranberry juice, blood orange and grapefruit juice, cloves, lemons, apples, oranges, shredded cinnamon sticks, acacia honey and of course ginger.
Among the Indian spices we find the tamarind, a plant of the legume family with very fragrant cream-colored flowers. The pulp contained in its pods is particularly rich in vitamins, the pectin contained in the seeds can be used as a natural preservative in preparation of jams.
Even the coriander it is a typical spice of the area of India, obtained from a herbaceous plant of the umbelliferae family. On the market we find it in the form of round seeds or whole or chopped leaves, has important digestive properties, we find it also used as a mild laxative and as a remedy for migraines.
What about the turmeric? We talked about it in depth in this article dedicated to all properties of turmeric. It is a spice rich in properties obtained from the root of a herbaceous plant of zingiberaceae family with lovely yellow flowers. In addition to having a particular flavor, it also has a really powerful color, yellow and which lasts for a long time that it can also be used instead of saffron. It costs much less!
Let's move on to cardamom which is obtained from a perennial herbaceous plant of the zingiberaceae family of tropical Asia. Precious is the oil that is obtained by crushing the seeds in a mortar, a very aromatic oil with a spicy taste.
There is also the fruit with the most delicate flavor and the seed, contained in very small capsules. Classic of cardamom is tea, to prepare it you need: 1 liter of water, 20 grams of black tea leaves, 1 gram of cardamom seeds, 8 cloves, 4 anise stars, 1 cinnamon stick of 2 centimeters, sugar of raw cane.
Indian spices: book
If you are a lover of spices but also of the history that lies behind their flavors I recommend a great novel to devour. "The spice sorceress " by Chitra Banerjee Divakaruni
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