Indian cuisine is known to be one of the world’s most delicious and diverse cuisines. Their meals are known to have the intense spicy tastes also rich in aroma taste. Spicy aroma flavor is the trademark of the Indian cuisines. Indians are known to be the origin of thousands of spice blends available in the world.
This is the main reason why their meals never run out of that spicy and aroma taste. This is the main essence of the Indian cooking ingredients. The food prepared by the chefs in India are being judged base on the blending of spices. These foods should achieve the Indian exotic warmth and pungency.
A recipe would not be called an Indian cuisine if the ingredients do not have Indian spices. Most Indian cooking ingredients include rice, atta and bean dishes. These are blended with some of the most important spices that Indians normally use. These important Indian spices include chili pepper, ginger, seed of black mustard, fenugreek, coriander and asafetida.
These spices are just some of the many in India but these are the most commonly used in the country. The Indian cooking ingredients may be difficult to prepare but cooking the whole recipe only takes minutes if you have the complete ingredients.
Since Indian spices are known to be the best spices worldwide, many people buy them for cooking different kinds of cuisines. The Indian dishes are best consumed within three months from the date of purchase. The true taste of the spices usually last only up to three months. After that, the spices usually losses its original taste.
Many people advise to get the whole spices because it ensures tastier flavors and is fresh. It is better than powdered spices that lose its freshness in just a shorter time. Since the Indian cuisine is categorized in four categories, each region in India has their own signature spices. Each region is known for their unique food ingredients and spices.
There are people who do not tolerate too much spicy food. What do Indian chefs do then? They simply take out the seeds and white pit of the spices before applying the chilies on the dish. The spice is lessened greatly this way because most of the spice is concentrated on the seeds. The intense flavor of the spices can burst out after the spices have been heated with ghee in a pan.
The most common Indian Medicine that uses great number of spices is the Ayurveda. This is an Indian medicine that combines prevention and cure. Ayurveda uses spices in preventing diseases. They have a list that they can use as medicines. These spices include pepper, turmeric paste, ginger, cardamom and coriander.
The pepper is for digestive ailments. Burns and itchy skin can be cured by turmeric paste. Ginger can give remedy to anemia, liver complaints and rheumatism. A dose of cardamom is best for fever, headaches, nausea, or eye diseases. Coriander is for internal disorders.
Another of their well known seasoning is the masala. This is a spice mixed with Indian sauces. The liquid of this masala creates a harmonious blend when mixed with water or vinegar. The spices good for desserts are cumin, pepper, turmeric and coriander. Sweets use cinnamon, saffron and cardamoms.
These spices are very important to them and have largely become integral in their cooking traditions. It makes their cooking distinct and separate from the other international cuisines.
Article Source: https://www.bharatbhasha.com
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Article Added on Tuesday, August 18, 2009
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