Indian Spices
Indian Spices, there is a rich history and good reason behind the extensive use of Indian spices in cooking. However, there are two main factors that have played an important role. These things are the inclusion of spices in the kitchen are the climate and the soil. In addition, You can travel from one region of India to another. You will find that the climate and soil in every part of the country are perfect. It is also for one form or another of growing spice. Moreover, if you look closely, you will see a wide use of those same spices in the regional cuisine of that area. It is also true that these spices can be intimidating, especially for those unfamiliar with the kitchen. But everything is more accessible and easier if we are able to understand them.Â
Cumin
What is Jeera (Cumin)? It is one of the most used spices in Indian cooking, cumin seeds come from a plant in the parsley family. India is one of the largest producers of cumin seeds. It is also one of the largest consumers in the world. This makes perfect sense, thanks to the extensive use of the spice in its whole. You will find them in powdered and roasted form in Indian curries, spice mixes, rice dishes and more. All credits to its popularity, you can purchase cumin seeds at your local grocery store. Preferably buy it in small quantities. In conclusion, especially if you don’t use it very often. Store it in small airtight containers in your spice cabinet at room temperature.
Black and Yellow Musturd
What is Kali Sarso(Indian Name)? Mustard seeds come in mainly two varieties: yellow mustard which has a slightly pungent flavor and second, black mustard which has a strong flavor. Although, there is good use all varieties of mustard seeds in Indian cooking. The black mustard seeds themselves come in so many varieties that differ in size and darkness from the skin. However, depending on the variety, mustard seeds are added to pickles, put whole or paste into curries, but probably the most common way they are used in Indian cooking is hot. Moreover, it is quickly cooked in clarified butter or oil along with a few other ingredients and added to lentil soups, yogurt dressings and toppings, etc.
