Spices! Synonymous with the exotic Orient, magical and more precious than gold, adventurers sailed the seven seas to find them. Wars were fought and lands colonized to obtain these spices and gain control of the established sea routes.
What is it about Indian food that makes it so rich and tasty? Spices or Masalas are the heart of an Indian kitchen. Indian cooking almost always involves spices. Be it an everyday dish or one for a special occasion …. Even a simple ‘Jeera Aloo’ will require a spice or two! The role of spices in Indian cooking is not a secret and one cannot imagine an Indian dish made without the use of spices.
A spice is a dried seed, fruit, root or bark used for hundreds of years in cuisines for flavoring food, be it ginger paprika or cumin, most often in dried form but sometimes fresh. Every spice imparts a unique flavor and when used together with other spices, the combination of different ones magically change and create a flavorful marriage! It’s hard to imagine cooking without spices!
One of the things that people find daunting about Indian cooking, even intimidating, are the vast number of spices used, whole, powder or ground into a paste, which are often combined into complex spice mixes. While it is easy to be put off by the long list of spices needed …. Some dishes require about 27 different spices …. It is really all about using them at the right stages and in the right combinations. Indian dishes contain on an average at least five or more different ingredients, none of which share any similar qualities. This means each ingredient brings its own unique flavor into the final dish.
Here are the five essential Indian spices recommended by Ayurveda which I reach for most often ….
1. Cumin or Jeera
Cumin seeds or jeera, known for its aromatic qualities, is an important spice lentils (daals) and curries which call for this strong aromatic spice …. It goes well paired with chicken. Cumin is frequently added whole or in spice mixes in Indian cooking. Cumin is best used freshly ground for the most intense flavor. As well as being an anti-oxidant, it also enhances the functioning of many of our organs.
2. Coriander or Dhania
The coriander seed is truly an amazing spice as it aids in the assimilation of other herbs and spices used during cooking. One of the oldest-known spices in the world, this aromatic spice is famous in Ayurveda for its use in balancing the body and mind. The coriander seed is probably the most commonly used ground spices in the Indian spice rack. Whole coriander is used as a base for many spice mixes such as garam masala. The coriander plant’s seeds and leaves feature in Indian cooking as a spice and as well as a garnish, which I use liberally …. It adds color and flavor to any dish!
3. Fenugreek or Methi
Fenugreek is highly valuable for its healing properties. Drinking water with Fenugreek seeds soaked overnight helps in reducing blood sugar levels in the body. Bitter-sweet in flavor, this spice is popularly used in Indian cooking for vegetables and lentils (dals). These orange-yellow colored seeds have a slightly bitter taste and is one of the five spices which make up the Panch Phoron mix. Fenugreek seeds are strongly fragranced and should be used with caution, just like cloves. They are also used in traditional medicine.
Fenugreek, as a spice, gives Madras curry powder its very characteristic earthy flavour and fragrance. Fresh Fenugreek leaves cooked with potatoes or ‘Aloo Methi’ is a popular Indian dish. The leaves are also dried and used as a spice commonly called ‘kasuri methi’ and is what makes ‘Butter Chicken’ so unique.
4. Turmeric or Haldi
Turmeric is bitter, astringent and pungent to taste. This vivid yellow spice is almost synonymous with Indian cooking and is an essential in Indian cooking both for its unique color as well as for the taste. It is added to almost every dish. A relative of ginger, the spice is also known for its anti-inflammatory properties.
Turmeric has been known for centuries for its many therapeutic qualities and for its anti-oxidant, anti-inflammatory and antiseptic properties. Widely regarded as an indispensable part of Indian cuisine, turmeric enhances metabolism and helps the body to reduce undesirable fatty deposits when used in cooking.
It can be used fresh, like ginger, or dried. As a child we were practically force-fed a concoction of fresh turmeric and jaggery, an age-old Indian morning ritual …. For which I am much grateful today!
The flavor of fresh turmeric is slightly stronger than dried, and it stains very easily, so make sure you are careful with your clothes and utensils while using it. It has a pungent, earthy fragrance. It is a marinade for fish curries and I use it in small quantities to give my curries a beautiful golden color!
5. Ginger or Adrak
At the top of the Ayurveda list and also mine, Ginger or Adrak is an irreplaceable spice in my kitchen. Ginger adds flavor and pungency to foods in all cuisines and gives a delicious peppery flavor to Indian dishes. Known for its healing properties, ginger is used widely as a digestive and also provides an excellent remedy for respiratory conditions. A brew of green tea, ginger and honey is recommended for colds and coughs. Apart from vegetables and lentils, this invigorating spice is considered to be completely vegetarian as compared to onion or garlic!
Of course there are items on the Indian menu that do take extra time and energy to make. But, when you look at the food we eat at home on a daily basis, it's incredibly simple. A few basic spices make all the difference.
The key to successful Indian cooking is using the right spices at the right time …. And the most important first step is the ‘blooming’ which really means tempering them in some oil or, to be truly Indian …. With ghee! This brings out the flavor of the spices and then enhances anything you add to them.
Practice will make you perfect, so equip your kitchen with the proper tools and basic spices and once you have them, you're good to go!
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