Cooking Indian food at home can be a delicious experience, but it does require a fair collection of ingredients, particularly spices. Indian cuisine is known for its rich and complex flavors, and many of these flavors come from the spices used in the dishes.
To make it easier to try many different Indian recipes, it’s important to have a well-stocked pantry with the right ingredients. One of the best ways to do this is to take a trip to an Indian grocery store. These stores carry a wide variety of Indian spices at a very affordable price. It’s a great way to stock up on all the ingredients you’ll need to make delicious Indian meals at home. The Indian store will also have other ingredients like lentils, basmati rice, and other grains used extensively in Indian cooking. With the right ingredients on hand, you’ll be able to experiment with different Indian recipes and create delicious meals for your family and friends.
Essential Indian Spices
List of common spices used in Indian cooking, each adding a unique flavor and aroma to dishes.
- Cumin powder (jeera powder): Has a warm, earthy, and slightly bitter flavor and is used in various dishes, including curries, stews, and lentils.
- Coriander powder (dhania powder): Has a slightly sweet and nutty flavor and is used in various dishes, including curries, stews, and lentils.
- Turmeric powder (haldi powder): Has a warm and earthy flavor and is used for its vibrant yellow color as well as for its medicinal properties. It is a common ingredient in curries, lentils, and vegetables.
- Red chili powder (lal mirch powder): Has a hot and spicy flavor and is used to add heat to dishes. It is a common ingredient in curries, marinades, and dry rubs.
- Garam masala powder: A blend of spices typically includes cumin, coriander, black pepper, cloves, cinnamon, and cardamom. It has a warm and aromatic flavor and is used as a finishing spice in various dishes, including curries, stews, and lentils. When starting with Indian cooking, buying garam masala from the store is acceptable. As you get more experienced you should start making your own and customizing it to your taste.
- Cumin seeds (jeera): Has a warm, earthy, and slightly bitter flavor and are used as a whole seed or ground in various dishes, including curries, stews, and lentils.
- Mustard seeds (sarson): Has a pungent and slightly spicy flavor and are used as a whole seed or ground in various dishes, including curries, stews, and pickles.
- Asafoetida (hing): Has a strong and pungent flavor and is used as a flavoring and a digestive aid in Indian cooking.
- Cinnamon (dalchini): Has a warm, sweet and fragrant flavor, used in both sweet and savory dishes.
- Cloves (laung): Has a warm, pungent, and slightly sweet flavor and is used in various dishes, including curries, biryanis, and meat dishes.
- Cardamom (elaichi): Has a sweet, floral, and slightly spicy flavor and is used in sweet and savory dishes.
- Mace (javitri): The lacy outer covering of nutmeg has a similar but more delicate flavor than nutmeg; it’s a spice frequently used in Indian and other Asian cuisines to add a warm, aromatic flavor to curries, biryanis, and other dishes.
- Tamarind paste (Imli paste): It is made from the pulp of the tamarind fruit and is used to add a tangy and slightly sweet taste to curries, chutneys, and marinades. It’s a key ingredient in many Indian and Southeast Asian dishes, adding a distinct and unique sourness to balance the dish’s flavors. It’s available in most Asian grocery stores and can be stored in an airtight container in the refrigerator for several months.
Indian Herbs
Here are some common herbs used in Indian cooking with a brief description:
- Cilantro (Dhania): It is a fresh, green herb with a unique, tangy, and slightly citrusy flavor. It is commonly used in chutneys, curries, and marinades to add a fresh and bright flavor and garnish dishes.
- Mint (Pudina): It has a refreshing, cool, and slightly sweet flavor with a hint of pepper. It is used in chutneys, curries, and marinades to add a fresh and bright flavor and garnish dishes.
- Basil (Tulsi): It has a unique, sweet, and slightly peppery flavor with a hint of licorice. It is commonly used in curries, marinades, and garnish.
- Curry leaves (Kadi Patta): These are used in curries, stir-fries, and lentil dishes. They have a unique flavor that is slightly citrusy and nutty. They are used as a tempering agent and are usually fried in oil or ghee to release the aroma and flavor before adding other ingredients.
- Fenugreek leaves (Methi): These have a distinctive bitter and slightly sweet flavor. They are used in curries, dal, and lentil dishes to add a unique flavor and garnish.
- Indian Bay Leaves (Cinnamomum Tamala, Tej Patta): These are not to be confused with the Bay leaves (Laurus nobilis) commonly used in Western cuisine. Indian bay leaves, also known as tej patta, have a more complex, subtle flavor than regular bay leaves and are used in various Indian dishes, particularly in the north of India. They have a unique aroma and flavors that combine cinnamon and clove and are an essential ingredient in the famous garam masala spice blend. They are also used in biryani, dals, curries, and soups. They are added to hot oil to release their essential oils and aroma before other ingredients are added to the dish.
How do you manage all these spices? Use a Masala Dabba
If you store these spices in their original containers, they are a bit tough to use easily when cooking. Most Indian cooks use a masala dabba to store, organize and allow easy access to their most-used dry spices. It typically consists of a round or square metal container with several small, shallow compartments arranged around the edge of the container. Each compartment is used to hold a different spice or spice blend.The spices commonly stored in a masala dabba may include cumin powder, coriander powder, turmeric powder, red chili powder, garam masala powder, cumin seeds, mustard seeds, asafetida, cinnamon, cloves, and cardamom. Each household has a unique blend of spices in their dabba.
