Indian cuisine makes use of a variety of spices in almost all Indian dishes. Indian recipes, as a result, can appear intimidating because of their long list of ingredients. Once home chefs invest in the staple Indian spices, though, the list of ingredients that they need becomes much shorter. This is what makes the style of cooking appealing to enthusiasts like Thakurdeo Rampersaud, a full-time accountant and successful businessman. While Indian cuisine uses dozens of different spices, buying just eight “workhorse” spices is enough to get most home chefs started.
Cumin, also known as jeera, is a common Indian spice that adds a smoky flavor to the dishes that it is used in. Whole cumin seeds fried in oil will have a deeper smoky flavor while ground cumin has a lighter effect. Many Indian recipes like curries and lentil dishes use cumin generously.
Turmeric, also known as haldi, is a rhizome that is dehydrated and ground for use as a spice. It imparts an earthy, rich flavor to dishes and it adds the signature yellow color associated with many Indian recipes. Too much turmeric can make a dish taste bitter, so it is typically used sparingly.
Coriander, also known as dhania, is the fruit of the cilantro plant and it adds a unique flavor that is slightly spicy, nutty and also citrusy. It is used to give dishes mild spice and to make their flavor more complex. Various Indian recipes call for either whole or ground coriander.
Dried whole chilies, also known as mirichi, are small, spicy chilies that add spice to oils and other Indian dishes. They are usually toasted whole in oil to infuse it with their flavor or they are crushed to add spice to dishes like curry or dal. These chilies have a different, spicier flavor than the larger variety commonly used in Mexican cuisine.
Red chili powder, also known as lal mirichi, is made from dried whole chilies, but it can be easier to use. This powder packs a punch, so it is used sparingly in all but the spiciest of dishes. It also imparts a pleasing red color when sprinkled on top of foods like hummus.
Garam masala is a pre-mixed blend of spices commonly used in Indian dishes. It is made from spices like pepper, cloves, nutmeg, cinnamon, cardamom, bay leaves and cumin. Though it can be made from home, it is much easier for the home chef to purchase a garam masala blend.
Mustard seeds, also known as rai, range from yellow to black and they are commonly toasted in oil before being used in Indian dishes. Black mustard seeds are more common than yellow varieties are when preparing Indian dishes. The seeds add a savory taste and a complex aroma to recipes.
Fenugreek seeds, also known as methi dana, are used as a powerful spice in Indian dishes. These seeds impart a bittersweet flavor and they are used sparingly to avoid overpowering other spices. Some Indian dishes are also served with fried fenugreek seeds as a condiment.
Any of these spices can be purchased at a local Indian market and they are also available at many basic grocery stores. When home chefs like Thakurdeo Rampersaud keep their pantries stocked with these essential spices, Indian recipes become much more feasible. A well-stocked pantry is essential to pursuing Rampersaud's love of cooking on a tight schedule.
Cumin, also known as jeera, is a common Indian spice that adds a smoky flavor to the dishes that it is used in. Whole cumin seeds fried in oil will have a deeper smoky flavor while ground cumin has a lighter effect. Many Indian recipes like curries and lentil dishes use cumin generously.
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| Thakurdeo Rampersaud |
Turmeric, also known as haldi, is a rhizome that is dehydrated and ground for use as a spice. It imparts an earthy, rich flavor to dishes and it adds the signature yellow color associated with many Indian recipes. Too much turmeric can make a dish taste bitter, so it is typically used sparingly.
Coriander, also known as dhania, is the fruit of the cilantro plant and it adds a unique flavor that is slightly spicy, nutty and also citrusy. It is used to give dishes mild spice and to make their flavor more complex. Various Indian recipes call for either whole or ground coriander.
Dried whole chilies, also known as mirichi, are small, spicy chilies that add spice to oils and other Indian dishes. They are usually toasted whole in oil to infuse it with their flavor or they are crushed to add spice to dishes like curry or dal. These chilies have a different, spicier flavor than the larger variety commonly used in Mexican cuisine.
Red chili powder, also known as lal mirichi, is made from dried whole chilies, but it can be easier to use. This powder packs a punch, so it is used sparingly in all but the spiciest of dishes. It also imparts a pleasing red color when sprinkled on top of foods like hummus.
Garam masala is a pre-mixed blend of spices commonly used in Indian dishes. It is made from spices like pepper, cloves, nutmeg, cinnamon, cardamom, bay leaves and cumin. Though it can be made from home, it is much easier for the home chef to purchase a garam masala blend.
Mustard seeds, also known as rai, range from yellow to black and they are commonly toasted in oil before being used in Indian dishes. Black mustard seeds are more common than yellow varieties are when preparing Indian dishes. The seeds add a savory taste and a complex aroma to recipes.
Fenugreek seeds, also known as methi dana, are used as a powerful spice in Indian dishes. These seeds impart a bittersweet flavor and they are used sparingly to avoid overpowering other spices. Some Indian dishes are also served with fried fenugreek seeds as a condiment.
Any of these spices can be purchased at a local Indian market and they are also available at many basic grocery stores. When home chefs like Thakurdeo Rampersaud keep their pantries stocked with these essential spices, Indian recipes become much more feasible. A well-stocked pantry is essential to pursuing Rampersaud's love of cooking on a tight schedule.
