Indian food has long crossed its borders and come to be acknowledged as a global cuisine. It has unique flavour and aroma, which cannot be found in any other culture. When we think of Indian food, it is unimaginable without these following spices. Have a look at them.
It is one of the most expensive and delicate spices in the world. The spice is got by drying the stigma of a flower, which is mostly grown in the state of Jammu and Kashmir. It is used in Kheer, meats. Just a few strands can elevate any dish.
It is commonly called as Badi Elaichi. It is the cousin of the green cardamom, but much more flavourful. It is commonly used in the middle east, China and in Indian dishes. An essential part of Garam Masala.
It looks like a small pod, which is green in colour and has a shell. It is most commonly used to flavour tea. It is also used in medicines for teeth and gums. No kheer is complete without it.
Cinnamon is actually the bark of a tree. It is commonly found in Sri Lanka and India. It is used in the preparation of meats, pulao and its oil is used for toothaches too.
It is a perennial plant, which is essential to all Indian dishes. It adds a pungent flavour to all dishes and is an essential drug in Ayurveda too. It can be used in dried and fresh forms and adds a nice bite to all meals.
A fresh herb, which is sweet and used extensively as a garnish for dishes. No dal or curry is complete without it. It has a unique quality, the dried form is used in the tempering and the fresh leaves are used for garnish.