Puteh Gurm, also known as the Gluten Free Singaporean, has great information on common Indian spices with tips on preparation, use, and storage. Let's take a delightful stroll through the spice aisle of Indian kitchens, discovering the secret ingredients that make every dish a taste sensation. From the tangy amchur powder to the peppery black mustard seeds, these spices are the unsung heroes that bring joy to our taste buds. So, grab your apron and join us as we uncover the stories behind these magical flavors.

Amchur Powder

Dried green (unripe) mango. Available in powder form, amchur is used as an acidic flavoring ingredient in Indian cooking. (Also may be spelled amchoor)

Black Mustard Seeds

Used widely in South Indian cooking, these round black seeds are used whole,  tempering and adding to dhals, curries and vegetables.  They are also ground and used in curry powders.

Black Pepper

Pepper is the berry of a tropical vine native to India. It is green when immature, and red or yellow when ripe. Black pepper is obtained by boiling and then sun-drying the green, unripe drupes. It is used in some curries, but it is an important ingredient in garam masala. 

Caraway Seeds

Similar in shape to Cumin seeds, caraway seeds are used mostly in rice or pulao dishes in Indian cooking.  It has a mild and almost liquorice taste.  

Cardamom (green)

The brown or pale green dried seed pods are a member of the ginger family. They are added either whole or bruised to rice dishes, spiced curries, and sweets. When ground cardamom is called for, the  pods are opened and discarded and only the small black or brown seeds are ground. For full flavor, it is best to grind them just before using. 

Cardamom (black)

These dark brown pods are entirely different from their green cousins.  While the green pods are used in both savoury and sweet dishes, the black cardamom are used whole in curries or the seeds in garam masalas.

Carom Seeds

Also known as Ajwain, these small brown seeds have a pungent bitter taste and look similar to cumin seeds but their aroma is closer to thyme. Usually used in doughs for Indian breads, pakoras or samosas.  These seeds, when left to steep in hot water, sieved and drunk in moderation are known to help with indigestion.  Drink too much of this concoction and it will cause diarrhea.

Cinnamon

True cinnamon is native to Sri Lanka. Buy cinnamon sticks or  quills rather than the ground spice, which loses its flavor when fired too long. Cassia, which is grown in India, Indonesia, and Burma, is similar. It is stronger in flavor and much less expensive, but it lacks the delicacy of cinnamon.  The leaves and buds of the cassia tree have a flavor similar to the bark and are often used instead. Cassia bark is much thicker because the corky layer is left on. 

Cloves

Cloves are the dried flower buds of an evergreen tropical tree native to Southeast Asia. Oil of cloves contains phenol, a powerful antiseptic that discourages putrefaction. Thus cloves are one of the spices that helps preserve food. 

Coriander

All parts of the coriander plant are used in Asian cooking. The dried seed is an essential ingredient in garam masala and all curries. Fresh coriander is also known as cilantro or Chinese parsley in other parts of the world.  

Cumin

Cumin is the other most essential ingredient in garam masala and forms the base for a lot of curry powders.It is available as a seed or powder. (Note cumin and caraway seeds are similar in appearance with drastically different flavors; be sure not to mix them up). 

Fennel

Sometimes known as ‘sweet cumin’ or ‘large cumin’ due to its similar shaped seeds. Fennel is available in ground or seed form. Substitute an equal amount of aniseed. 

Fenugreek

These small, flat squarish seeds  have a slightly bitter flavor and must be used in stated quantities. They are especially good in fish and seafood curries, where the whole seeds are gently fried at the start of cooking. They are also ground and added to curry powders.  Fenugreek is called Methi and like coriander seeds the leaves (fresh & dried) are used in curries.  

Garam Masala

Literally meaning ‘warm spice’, this is a staple blend for your Indian spice shelf. Each region and household has its own  unique blend of spices for their garam masala, which will include sweet and savoury spices. For the best garam masala, prepare it in small batches when needed for cooking and store any extra in an airtight jar in the refrigerator.  You can find recipes here.

Hing/Asafoetida

Used in minute quantities in Indian cooking. It is obtained from the resinous gum of a plant. The stalks are cut close to the root and the milky fluid that flows out is dried into a resin sold as asafetida. Although it has a quite unpleasant smell by itself, traditionally a tiny piece the size of a pea is attached to the inside of the lid of a cooking pot - this adds depth of flavor and is said to prevent flatulence. Often the powdered form is used which is mixed with wheat flour and other spices.
Learn more about gluten and hing.

Nutmeg  

Nutmeg is used to flavor some sweets and cakes and used in garam masala. It is usually not widely used in curries but is mainly a meat tenderiser in marinades for lamb or meat curries. For maximum flavor, always grate finely just before using. Use sparingly, as large quantities  (more than one whole nut) can have certain effects like tingling, hallucinations, giddiness and euphoria. 

Nigella Seeds

Although the Indian name (Kalonji) translates as ‘black cumin’, this is not true cumin and the flavor is different. The small black seeds are similar in size and shape to sesame seeds, only slightly more angular. Nigella is aromatic and peppery, it is often used as a garnish on Indian breads and is an  ingredient in some pickling recipes.

Tips

Purchase whole spices and grind as needed. Keep extra ground spices refrigerated in an airtight container.

And that's a wrap on our spice-filled adventure! We hope you've enjoyed this flavorful journey through the heart of Indian cuisine. These spices aren't just for the pros; they're your kitchen companions waiting to add a dash of excitement to your everyday cooking. So, spice up your dishes, savor the flavors, and let the magic of Indian spices turn your meals into a daily celebration! Happy cooking!

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