Indian
Spice Wonders:
A Mouth Full of Spices and Pleasure!
The underpinnings of Indian cuisine are spices
- flavor and the culinary splendors of Indian cuisine! Spices
give Indian food its characteristic texture, flavor, and aroma.
An Indian cook's pantry will always contain
a fresh supply of turmeric, coriander, cumin, curry powder,
garam masala, green cardamom, curry leaves, chilies, cinnamon,
cloves, fennel, bay leaves, fenugreek, mustard seeds, tamarind,
and saffron. Equally important, but used slightly less often,
are ajwain (carom), asafetida (hing), amchoor (dry mango powder),
mint, poppy seeds, and anardana (pomegranate seeds). The list
below provides a brief introduction to the widely used Indian
pantry spices.
Currysutra offers special spice blends that include; CurryPowder, Garam Masala, and Chai Tea Masala. These can be purchased by visiting the Currysutra Spice Blends webpage. (Note: we also offer Sambhar Masala and Dry Fry Masala by request).
|
| |
Asafoetida ~ Hing/Heeng
This spice is a yellow, light brown powder. It’s pungent,
bitter smell and taste disappears when cooked to give an intense
onion-like flavor. Small amounts enhance vegetables and beans.
Asafoetida is a gum, the resin of a fennel-like plant. It is
used as a digestive aid, for its flavor, and mainly for its
strong sulfur taste on the lines of garlic. |
Asafoetida |
| |
Baking Soda ~ Pakane ka Soda
Baking Soda, alias sodium bicarbonate, is a naturally occurring
substance that is found in all living things, where it helps
regulate their pH balance. Because beans produce gas, they are
soaked in water with a little baking soda. Beans should be rinsed
before cooking. |
Baking Soda |
| |
Basil ~ Tulsi
It has a sweet and pungent smell. The rich aroma and excellent
blending properties of basil has made it highly popular worldwide.
Basil perks up aromatic herb pastes and tomato-based dishes.
It also has medicinal and sedative qualities. |
Basil |
| |
Bay Leaf ~ Tej Patta
A versatile aroma and taste. Bay leaves are used frequently
in rice dishes or kormas and hence soon formed an essential
part of the mostly used blend of spices, garam masala. Bay leaves
are a classic ingredient to many sauces. |
Bay Leaves Cost is $50, plus shipping |
| |
Black Cardamom ~ Badi (big) Kala Eliachi
Used in Punjabi style cooking for its mellow and sweet flavor.
This larger dark brown variety is used to flavor curries, rice
dishes, garam masala, and Indian desserts. |
Black
Cardamom Cost is $50, plus shipping |
| |
Black Pepper or Peppercorns ~ Kali Mirch
An aromatic spice with an exotic flavor and a pungent odor.
Pepper is one of the oldest and most popular spices in the world,
and is referred to as the king of all spices. Pepper is added
to almost every type of recipe imaginable, and is more than
just salt's buddy! |
Black
Pepper Cost is $50, plus shipping |
| |
Black Salt ~ Kala Namak or Sanchal
It is unrefined mineral salt. When ground, it is actually a
pinkish-brown color and has a strong distinctive sulfuric flavor.
Mostly used in pickles, chat masala (a northern Indian spice
mix sprinkled over fresh fruit), and many other Indian snacks. |
Black Salt |
| |
Cinnamon Sticks ~ Dalchini
Used throughout India for its sweet and pleasing flavor. It
is the bark of the cinnamon tree and one of the spices in garam
masala and tea masala. Cinnamon is sweet, pungent, and heating
to the body and helps in the absorption of nutrients. Available
in stick and ground form. |
Cinnamon Sticks/Bark Cost is $50, plus shipping |
| |
Carom, Bishop or Thymol ~ Ajwain Seeds
These seeds are light brown in color. They have an intense
thyme flavor and are highly aromatic when crushed. They are
also pungent and heating. Ajwain is related to fennel, caraway,
cumin etc., but it is much smaller than these. The seed has
a similar size and shape like celery seeds. The taste is strong
and similar to thyme.
|
Carom |
| |
Citric Acid ~ Tatri
Citric acid is colorless and odorless with fresh acid taste.
It is used in making Indian homemade cheese (paneer) in lieu
of lemon juice, vinegar or yogurt. |
Citric Acid |
| |
Channa Masala ~ Chick Pea/Garbanzo beans Spice Blend
A special blend of North Indian spices ideal for cooking chick
peas and garbanzo beans. Blend includes the following ground
spices–coriander, red chili, black pepper, cardamom, cloves
and cumin, dried mango powder, dried pomegranate, cinnamon,
black cumin, long pepper, carom (ajwain), and black salt. |
Channa Masala |
| |
Cloves ~ Lavang or Laung
Cloves are the rich, brown, dried, unopened flower buds of Syzygium
aromaticum, an evergreen tree in the myrtle family. They are
sweet, pungent, and heating to the body. One of the spices in
garam masala and tea masala. They add a distinct aroma and flavor
to kormas and rice dishes. |
Cloves Cost is $50, plus shipping |
| |
Coriander Powder ~ Dhaniya Powder
In India, coriander is an essential part of curry powder. Used
mainly for its fresh, cooling and soothing taste. It is also
used as a thickening agent for curries. |
Coriander Powder |
| |
Coriander Whole Seeds ~ Dhaniya Saabut
The seeds are mild and sweet. When ripe, the seeds are very
light-brown in color. They have a fragrant flavor that is reminiscent
of both citrus peel and sage. Roasting coriander seeds enhances
its flavor. In parts of India, it has traditionally been used
for its anti-inflammatory properties. |
Coriander Seeds |
| |
Cumin Powder ~ Jeera Powder
Cumin has a spicy, sweet aroma. Cumin is one of the most typical
spices in garam masala, and used in predominately all curries. |
Cumin
Powder Cost is $45, plus shipping |
| |
Cumin Seeds ~ Jeera Saabut
Long, light brown seeds. Warm, with a spicy and sweet aroma.
They can be fried whole in oil, ground, or roasted and will
produce different flavors. Black cumin or Kala Jeera is also
another form of cumin seeds. It is thin like caraway seeds and
is grown only in Pakistan. |
Cumin Seeds Cost is $45, plus shipping |
| |
Curry Leaves ~ Curry Patta
An authentic flavor. Curry leaves are extensively used in dals,
yogurt and curries. In Indian cuisine, curry leaves are used
fresh, dried, or fried in butter or oil. Curry leaves can be
refrigerated for an extended life. |
Curry
Leaves |
| |
DillSeeds ~ Sowa/Suva
Dill has a sweet and aromatic bouquet and is a member of the
parsley family. Dill is common to flavor for lentils, potatoes,
bean dishes, and dressings. |
Dill
Seeds |
| |
Fennel Seeds ~ Sounf
Long, ridged, green/yellowish brown seeds. The seeds have a
warm, fragrant, sweet and cooling flavor. A natural breath freshener
and digestive. The seeds are used in garam masala, chai masala
and kormas. |
Fennel
Seeds |
| |
Fenugreek Seeds ~ Methi Seeds or Metheray
Used for its bitter taste and wonderful healthful properties.
Besides turmeric, it is the most medically useful item in the
Indian kitchen. Used in pickles, masala dosas, and sambhar (spicy
lentil soup). |
Fenugreek
Seeds |
| |
Garam Masala ~ Spice Blend
Rich, brown in color. Hot with sweet cardamom & cinnamon
notes. This essential Indian masala is a powdered blend of warm
spices that may include cloves, cardamom, cinnamon, black peppercorns,
fennel seeds, cumin seeds, black cumin seeds, long pepper, nutmeg,
and mace. Garam means "hot", but not chili hot, hot
in the sense that these spices (masala) are said to increase
body temperature. Garam masala is often added at the end of
cooking in small quantities, typically as a garnish. |
Garam Masala Cost is $45, plus shipping |
| |
Garlic ~ Lahsun
One of the essential seasonings in Indian masala and as an herbal
concoction added to curries. It is hot and dry in nature. Garlic
is also believed to have many health benefits and first aid
applications. It is available in fresh cloves/bulbs, fresh paste,
dried granulated and dried powder form. |
Garlic |
| |
Ginger Root ~ Adrak or Sonth
It is a pungent and peppery spice. Ginger is highly versatile
and used in many spice blends. It has warming properties and
wonderful aroma and taste. Available in fresh, dry, or paste
form. |
Ginger Roots |
| |
Ginger Powder ~ Adrak Powder
The fresh, dried or powdered rhizome of a slender perennial
herb, Indian ginger is acclaimed worldwide for its characteristic
taste, flavor & texture. India offers ginger in a variety
of forms like, oils, fresh, pickles, candies, syrups, and powder
form. It adds warmth to the body and improves digestion. |
Ginger Powder |
| |
Green Cardamom ~ Choti (small) or Hari Eliachi
Used to flavor curries, rice dishes, masala chai, and Indian
desserts. It acts as a stimulant and digestive. |
Green Cardamom Cost is $50, plus shipping |
| |
Green Chili ~ Hari Mirch
Intensively fiery and aromatic. Chilies are considered to be
the universal spice of India. |
Green Chili |
| |
Long Pepper or Piper Longum ~ Pippali
It is a slender aromatic climber that is found all over India.
Has a pungent and sweet taste. Used in garam masala. It also
has medicinal properties. |
Long Pepper |
| |
Mace ~ Jaivitri
It has a warm, spicy-sweet taste and a rusty orange color. Used
to flavor curries, kormas, and Indian desserts. Available in
whole (blade) or ground (powder) form. |
Mace |
| |
Mango Powder ~ Amchoor
A tangy, lemon & lime and non-aromatic spice. Can be used
raw, dried, and ground. Used for its tangy and sour taste. It
is made from tart, unripe mangoes and is slightly acidic. Used
in the raw form to make chutneys & pickles, and the dried
powder form for channa masala. |
Mango Powder |
| |
Mango Steen ~ Kokum
A blackish-purple, hard exterior tropical fruit. The flavor
is similar to a tart tangerine. Dried mango steen slices very
much resemble sliced Shitake mushrooms. Used in sambhar, South
Indian spicy lentil soup. |
Mango Steen |
| |
Mint Leaves ~ Pudina
It is a fresh tasting, cooling herb. Used in chutney and yogurt
(raita) dishes. Mint adds fresh flavor to vegetables and fruits.
It is also known to have many healing properties. Available
fresh or dry. |
Mint
Leaves |
| |
Mustard Seeds ~ Rai or Sarson
Pungent when crushed and turn sweet and nutty when cooked in
hot oil. Used in curries, yogurt, chutney, pickles, and rice
dishes. Good for digesting foods. The seeds are available in
dark yellow or dark brown varieties. |
Mustard
Seeds |
| |
Nigella Seeds ~ Kalonji Seeds
These seeds have a heating effect on the body. They are strong-tasting
black onion seeds. Used for digesting foods. Often sprinkled
on naan (bread), and used in pickles & chutneys. |
Nigella
Seeds |
| |
Nutmeg Powder ~ Jaiphal
Has a warm and pleasing flavor. Used to flavor curries, kormas,
rice dishes, and Indian desserts. Also, used as a remedy for
digestive disorders. |
Nutmeg
Powder |
| |
Onions ~ Piyaz
An edible bulb of an onion plant. Pungent and heating in nature.
Used as part of the basic Indian masala seasoning. Readily added
to curries, chutneys, and yogurt condiments (raita). |
Onions |
| |
Paprika ~ Deghi Mirch
Paprika is a fine powder ground from certain varieties of capsicum
annuum which vary in size and shape. The powder can vary in
color from bright red to rusty brown. The flavor ranges from
sweet and mild to pungent and fiery. Note: The sweet variety
is frequently used and is popular in Kashmiri dishes. Used in
curries and kormas for the taste and color. |
Paprika |
| |
Pomegranate Seeds ~ Anardana
These seeds have very refreshing, digestive and soothing qualities.
Used in channa masala, pakoras and paranthas. |
Pomegranate
Seeds |
| |
Poppy Seeds ~ Post Dana or Khus Khus
Ground poppy seeds are thickening agents for kormas. They have
a sweet, mild, nutty flavor, and aroma. They are popularly used
in carrot, pea and tomato dishes. |
Poppy
Seeds |
| |
Red Chili or Cayenne ~ Lal Mirch
Made from the dried pods of pungent chili peppers. It has little
aroma and is extremely hot to taste. Used mainly for its pungent
and fiery taste. It is available in fresh and dried varieties. |
Red
Chili Cost is $45, plus shipping |
| |
Saffron ~ Kesar or Zafran
Hot and stimulating. It has a very rich taste. It is used in
Indian desserts, masala chai, kormas, and rice dishes. It is
available in whole threads and ground. It also has medicinal
qualities. |
Saffron |
| |
Salt ~ Namak
Sodium chloride or common salt is the chemical compound NaCl.
It varies in color from colorless, when pure, to white, gray
or brownish, typical of rock salt (halite). Used in several
curries for taste. |
Salt |
| |
Sambhar Powder ~ Spicy Lentil Soup Powder
A blend of spices that is used extensively in the cooking of
Southern India, particularly to flavor dals and sambhar (legumes
or lentils). |
Sambhar
Powder |
| |
Sesame Seeds ~ Til Seeds
Very small seeds generally roasted and then ground. It has a
very distinct nutty taste. Used in chutneys, kormas, and Indian
desserts. |
Sesame Seeds |
| |
Sugar ~ Cheeni
Sugar (sucrose) is a carbohydrate that occurs naturally in every
fruit and vegetable. Sugar is available in many other forms;
granulated, brown, and liquid sugars. Used in Indian desserts
and masala chai. |
Sugar |
| |
Tamarind ~ Imli
Tart and unique sour taste. Used in chutney, sambhar and chats
to give a sour flavor to foods, somewhat like lemons and limes. |
Tamarind |
| |
Turmeric Powder ~ Haldi Powder
Brilliant, golden yellow in color. Musky bitter flavor with
a light peppery ginger aroma. Vital in spice blends, curries,
and rice dishes. Used mainly for its medicinal properties and
the lovely color that it gives to the dishes.
|
Turmeric Powder Cost is $45, plus shipping |
^back
to top | Home |
