INTRODUCTION TO INDIAN SPICES
Don't you agree that there's something so delightful and appealing about Indian cuisine but, even more so when it's freshly cooked in one's home?
Maybe, it's the wonderful and magical array of spices and seasonings, or the large variety of meat, fish, lentil, vegetable, yogurt, chutney and pickle dishes available.
This combination of nourishing and delicious dishes and fascinating flavors makes Indian food one of the most popular and finest cuisines in the world today!
Indian spices are not just added to a dish.
Firstly, it's decided how each spice will be used and secondly, what characteristic of the spice should be brought out in the dish.
When and how to use spices is the most important technique to master and understand in Indian cooking.
This is the important skill that will allow you to cook dishes filled with amazing aromas and flavorful flavors.
Spices are produced from roots, bark, leaves, buds and seeds of plants.
Most are naturally aromatic such as powdered Garam Masala, while others need to be lightly roasted to produce oils, that release their aroma and flavor such as whole Cumin Seeds.
Spices play multiple roles by adding flavor, aroma and color and also by having a positive effect on the body such as Turmeric Powder, which is proven to be a digestive and antiseptic aid.
Choose and store spices carefully.
Generally speaking, it's best to purchase spices in their whole form as they remain fresh for longer periods, if they are stored in cool dark places inside tight lidded jars.
So, you simply grind these spices, as and when needed.
As soon as whole spices are ground, the volatile aromatic oils that give them their individual flavors and aromas begin to take effect.
Generally, whole spices can last up to 1-2 years.
Experienced cooks can usually tell if spices are too old to use and when they have lost their aroma, just by smelling them.
If you prefer pre-ground spices, buy small quantities often. They are less potent and have a much shorter shelf life than whole spices, usually between 6 months-1 year.
So, serious cooks have been known to invest in a coffee grinder or spice grinder.
Before whole spices are added to a dish, they require heat.
This process allows the spices to release their aroma, and mellows/rounds their flavors.
Whole spices such as Cardamom Pods, Cloves, Cinnamon Sticks and Curry/Bay Leaves are toasted dry, releasing their earthy and smoky flavors.
The process to toast whole spices is simple.
You add a few tablespoons of oil in a pan on low heat. Then, you add a few teaspoons of the spices, one at a time and toast them for a few minutes, until they start to darken in color and you can smell their aromas.
Whole spices can be removed after cooking, unlike ground ones which integrate naturally and perfectly into the dish.
Cooking is an art.
Indian cooking allows you to put your imagination and ideas to work in the kitchen, so it is enjoyable and rewarding.
Maybe, it's the wonderful and magical array of spices and seasonings, or the large variety of meat, fish, lentil, vegetable, yogurt, chutney and pickle dishes available.
This combination of nourishing and delicious dishes and fascinating flavors makes Indian food one of the most popular and finest cuisines in the world today!
Indian spices are not just added to a dish.
Firstly, it's decided how each spice will be used and secondly, what characteristic of the spice should be brought out in the dish.
When and how to use spices is the most important technique to master and understand in Indian cooking.
This is the important skill that will allow you to cook dishes filled with amazing aromas and flavorful flavors.
Spices are produced from roots, bark, leaves, buds and seeds of plants.
Most are naturally aromatic such as powdered Garam Masala, while others need to be lightly roasted to produce oils, that release their aroma and flavor such as whole Cumin Seeds.
Spices play multiple roles by adding flavor, aroma and color and also by having a positive effect on the body such as Turmeric Powder, which is proven to be a digestive and antiseptic aid.
Choose and store spices carefully.
Generally speaking, it's best to purchase spices in their whole form as they remain fresh for longer periods, if they are stored in cool dark places inside tight lidded jars.
So, you simply grind these spices, as and when needed.
As soon as whole spices are ground, the volatile aromatic oils that give them their individual flavors and aromas begin to take effect.
Generally, whole spices can last up to 1-2 years.
Experienced cooks can usually tell if spices are too old to use and when they have lost their aroma, just by smelling them.
If you prefer pre-ground spices, buy small quantities often. They are less potent and have a much shorter shelf life than whole spices, usually between 6 months-1 year.
So, serious cooks have been known to invest in a coffee grinder or spice grinder.
Before whole spices are added to a dish, they require heat.
This process allows the spices to release their aroma, and mellows/rounds their flavors.
Whole spices such as Cardamom Pods, Cloves, Cinnamon Sticks and Curry/Bay Leaves are toasted dry, releasing their earthy and smoky flavors.
The process to toast whole spices is simple.
You add a few tablespoons of oil in a pan on low heat. Then, you add a few teaspoons of the spices, one at a time and toast them for a few minutes, until they start to darken in color and you can smell their aromas.
Whole spices can be removed after cooking, unlike ground ones which integrate naturally and perfectly into the dish.
Cooking is an art.
Indian cooking allows you to put your imagination and ideas to work in the kitchen, so it is enjoyable and rewarding.