Indian seasonings and spices. Indian spices: what they are and how they are useful

Indian cuisine is known all over the world for its original tastes, unlike others. The fact is that in India they like to use a mixture of herbs and other exotic flavors and spices. It is these ten that describe the most common flavors found in Indian cuisine.

Having learned about them, it becomes possible to expand the taste palette and options for preparing delicacies. To create any Indian dishes, you need to become familiar with the basic spices, which, by the way, can be purchased not only in international markets.

Turmeric seasoning. Turmeric is a bright yellow Indian spice that is used in both the south and north of the country. The name of the seasoning comes from the name of the plant Curcuma longa (or curcuma longa), which is part of the ginger family. The spice is prepared from boiled, dried, peeled and polished roots of this plant. In the Middle Ages, turmeric came to Europe under the name Indian saffron. At that time, the seasoning was much more expensive than saffron spices are today. Turmeric is mainly used in Kashmiri cuisine. This spice provides both a hint of flavor and a hint of color. In curry powder, turmeric is the main element. Turmeric root, also called turmeric, adds color to many mixtures and seasonings, e.g. mustard sauce. Outside of India, turmeric is often used as a dye because it has good anti-inflammatory properties. sun rays, allowing seasonings to maintain their presentation.

Sweet aroma of coriander. This powder is known as "Dhaniya" in India. In the south and north local cuisine Both plant seeds and the powder itself are used. Many people have heard of fresh green coriander as cilantro. The seasoning contains seeds, and sometimes they are burned, and sometimes not. The name of the seasoning comes from the Greek word "korris" (bug). The fact is that in its immature state the plant emits a disgusting smell. However, by the end of drying, decyl aldehyde, which is a nuisance source, disappears. The plant acquires a subtle sweet aroma. Coriander is one of the most important spices in every Indian household. It is used in pulse dishes, soups, rasam, sambar and curries. Fresh coriander leaves can be placed on top of the finished dish as a garnish. It is believed that this plant came to the country from the Mediterranean. Today, coriander is widespread not only in India. The oil of this plant is used in seasoning for sausages and other meat dishes. Doctors note that coriander improves digestion, has a choleretic effect, and increases appetite.

Cumin as an additive to Indian curry. The spice comes from the dried white fruits of an annual herbaceous plant. tropical plant, grown in many parts of the world. The cumin seeds themselves are bitter and have an aromatic odor. The indigenous lands where these plants grow are northern Africa, Syria, the Mediterranean, Iran and India. In addition, cumin is grown in Mexico, China, Malta and Sicily. In Indian cuisine, this seasoning is used as a flavoring agent in curries, breads, cakes and cheese. But cumin is an indispensable attribute not only of Indian cuisine. It is used abundantly in the cuisine of Central and South America. Cumin is used in most dishes small quantities, the seasoning can enhance the taste. Humanity has been familiar with this spice for about four thousand years. It is customary to add a little Cumin to all Indian curries and dals. The seeds are often heated or fried, which improves their taste and aroma. Although cumin can be used in powder form, the seeds are best.

Fragrant mustard seeds. Mustard seeds come from an annual herbaceous plant. This plant is grown for the subsequent production of oil, seasonings, and spices. The tiny seeds themselves are either black, pale yellow, white or brown. They are usually tasteless, but when fried they release their rich aroma. Mustard is used as a spice in South Indian cuisine, as part of the Tadka technique. With this technique, all the grains are processed into oil to enhance their flavor. Yellow and white mustard are native to southern Europe, while brown seeds came to northern India from China. But black mustard came from the south of the Mediterranean, although it is grown all over the world. Mustard powder is widely used to make mayonnaise, and the leaves, dried and dehydrated, are added for flavor to some dishes. Ground mustard is added for flavor in Bengal fish curry. But the seasoning made from mustard with the addition of water, vinegar and other ingredients has earned worldwide fame.

The predominant flavor is curry. Curry leaves are harvested from the trees of the same name. Curry as a spice is included in almost every Indian dish, adding aroma and taste. This spicy ingredient can use dried or fresh leaves from trees grown in southern India. In local recipes, curry is also used as a sauce; it is also known to be used as a marinade for tandoori and tik kabob. It is curious that not only the leaves of the curry tree are used, but also the bark and roots. After all, it is a well-known stimulant and tonic. Research has shown that curry has existed since before the birth of Christ. Since then, curry has spread throughout the world. If in other countries this is usually a dry powder determined by the manufacturer, then in India itself the composition is not fixed and is determined “to taste.”

Sour tamarind. Spicy tamarind paste is prepared from the ripe fruits of the evergreen tree. It originally grew in East Africa and Madagascar, but has been cultivated in hot Asian countries for several millennia. Tamarind pulp plays an important role in many Indian culinary creations. Powder from the plant's grains is also widely used in dishes. This seasoning is widespread not only in India but also in other semi-tropical regions with low rainfall. Tamarind has a sour taste; it is an indispensable companion to dishes in the south of the country. The seasoning is included in the spicy stew kuzambu and pulyodarai rice. The paste is produced commercially in concentrated form.

Cinnamon native to India. Cinnamon is derived from the bark of some evergreen trees native to India. What is more commonly known as "true cinnamon" or "Sri Lankan" cinnamon is a product of the dried stem bark of Cinnamomum Verum trees. They grow as bushes, and after two years of life they are ready for harvesting. After pruning the plant, over the next year, young shoots form, from which the bark is cut off, and then dried - first in the sun, and then in the shade. A special oil is also released from the bark of the tree. Cinnamon sticks are used in Indian cooking to make pulao, briyanis and some types of curries. It is also used in powder form in cooking and also in the form of dry sticks. Cinnamon has been known for a long time, coming to Egypt from China four thousand years ago.

Asafoetida resin. Known by the name "devil's dung", this spice is famous for its pungent odor. IN finished form Asafoetida is an almond-shaped grain of resin exuded by the underground rhizomes of some species of Ferula. This perennial herbaceous plant from India originally originated in America. The tree is grown in Kashmir and parts of Punjab in India, but the main supplies come from Afghanistan and Iran. There are two varieties in total, both of them have a bitter taste and unpleasant smell due to connection with sulfur. The resin is prepared from the sap of the plant, which is then dried into a grayish mass. This process is very difficult, because in this case the resin needs to be broken using milk or other tools. The spice is mixed with starch, placed in special forms. Although asafoetida has a terrible taste, few people know that when it is fried in oil, the taste becomes pleasant and food becomes enjoyable. Thus, asafoetida is used as a seasoning and flavor enhancer in Indian cuisine. In southern India, this spice is used to impart a unique flavor to rasams and sambars. Asafoetida is also added to aromatic curries, sauces and marinades.

Black cardamom, the queen of spices. Black cardamom is known for its smoky, pungent aroma and is used in many Indian dishes. It is the dried ripe fruit of the cardamom seed capsule and is often referred to as the “Queen of Spices” due to its pleasant aroma and taste. The herbaceous perennial plant is mainly concentrated in the evergreen forests of the Western Ghats in southern India. In other countries there is not much cardamom. Black cardamom is different from its green cousin. It is used in making curries, biryani and the famous Indian dish garam masala, or “hot spice.” This includes not only black cardamom, but also bay leaf, black pepper, cumin, cinnamon, cloves and nutmeg. Cardamom is released from the pods just before adding to the dish. Cardamom oil is a valuable ingredient in many food products India, including in drinks (syrups, liqueurs), as well as in perfumes and Ayurvedic products. This traditional system of Indian medicine has become widespread in Southeast Asia.

Ground red pepper, king of spices. Ground red pepper, or capsicum, adds a spicy flavor to many Indian dishes. Paprika is known as the "king of all spices". To produce chili, ripe fruits of the Capsicum genus are sun-dried and then ground. It is believed that the spice comes from South America and spread through contact between local Indians and the Portuguese in the 15th century. Today, red pepper is an integral part of the famous Indian curry sauce. Unlike its Bulgarian counterpart, red pepper has a strong spicy aroma and taste ranging from spicy to hot. This spice is also used in combination with other spices - garlic, coriander, basil. Few people know that personal hygiene products are made from red pepper - when used in toothpaste, it can heal gums.

You can wow your guests with just a few simple Indian dishes. The essence of Indian cuisine is seasoning, the wise use of spices, herbs and seasonings. The creative use of selected aromatic seasonings and herbs to bring out the hidden flavors of a dish makes Indian dishes unique.

A thousand years ago, Babur the Great, the founder of the Mughal Empire, highly appreciated the role of spices in Indian cuisine: “If my compatriots had the knowledge of spices that the Hindus have,” he wrote in his memoirs “Babur-name,” “I would have conquered the whole world.” " Seasonings are indispensable in every kitchen. They highlight the natural taste of each dish. They have a warming or, conversely, cooling effect, soothe or tone. Using seasonings is a real art. You need to know which of them are suitable for a given dish, how and at what point to add it so that the seasoning retains its aroma. And also how seasoning mixtures are made.

Below watch a video about Indian spices.

Asafoetida (hing).

This is an aromatic resin from the roots of the Ferula asafoetida (licorice) tree, applied in small pinches, has a specific taste, has medicinal properties. Asafoetida is so effective in preventing flatulence (gas accumulation) that it can even treat indigestion in horses. Sold as resin or fine powder. Resin is cleaner, but it must be ground. Asafoetida powder is mixed with white flour and is convenient to use. Add a pinch or a teaspoonful to the hot oil one to two seconds before adding other ingredients.

Cardamom.

The pale green seed pods of this member of the ginger family are used to flavor sweets and are also chewed to freshen the mouth and stabilize digestion. The white pods are just faded green ones and are easier to get but less flavorful. If cooking with whole pods, remove them before serving. It is not customary to eat them whole. If a recipe calls for only the black, pungent seeds, remove them from the pods and grind them into a powder. Ground cardamom seeds are used for garam masala.

Cayenne pepper.

Powder made from dried red pepper. This spice makes food hot. Use to taste.

Fresh capsicum (chili).

These bright red or green seed pods are easy to purchase. The flat, round, white seeds contained in the pods make the food spicy. If you only want the flavor and not the heat, make a cut (slit) in the pod and remove the seeds with the tip of a knife. Wash your hands very thoroughly with soap and water after handling pepper, because the substances it contains volatile substances irritate the skin. Store the pods unwashed, wrapped in newspaper, in the refrigerator. If they are spoiled, throw them away. Whole dried and ground chili peppers are found wide application in the kitchen, thanks to their intoxicating effect and aroma.

Cinnamon.

True cinnamon comes from the inner bark of an evergreen tree native to Sri Lanka and Western India. Look for thin, sun-dried bark shells, sold nested inside one another. If you need to use whole cinnamon sticks in a hot spicy seasoning (for example, in rice dishes), then the sticks should be removed before serving the food. It is better to buy whole sticks rather than crushed cinnamon. They should be fried dry and chopped as needed. Strong-smelling, slightly bitter cinnamon, usually sold at the market, comes in thick, individual pieces or in powder form. This is a weak semblance of the real thing, the taste of which is subtle and sweet.

Carnation.

These dried flower buds of the tropical Myrtle caryophyllis tree have always been the basis of the spice trade. Clove oil is antiseptic and highly flavored. It is believed that the custom of chewing cloves when addressing the emperor originated in China. During the reign of Elizabeth I, courtiers usually chewed cloves in her presence. Cloves can be used to cleanse the blood, as an aid to digestion, and as a local anesthetic for toothache. Dry roasted and crushed cloves are the main component of garam masala. When purchasing, choose cloves that are well shaped and plump rather than wrinkled and dusty.

Fresh coriander.

Fresh coriander sativum leaves are widely used in India, much like parsley in the West, not just as a garnish but as a major source of flavor. Fresh coriander is sometimes called kilantro or Chinese parsley. Fresh coriander is usually sold in bunches. To preserve it, place its roots or cut stems in a bowl of water, place the bowl in a plastic bag and store in the refrigerator. This way it can be stored for more than a week. Wash before use. Leaves and upper parts of stems, finely chopped, are used. Coriander seeds, whole and crushed. The seeds are round, beige in color, very aromatic. Coriander is crushed immediately before use, then these seeds add a fresh spring aroma to food.

Cumin seeds, whole and crushed.

An important component in the preparation of vegetable dishes, rice and seasonings.

Curry leaves.

Fresh leaves from the Kari tree, which grows in Southwest Asia, are used primarily to flavor soups. Dry leaves are easier to obtain but are less fragrant. When making masala or curry, place the leaves in oil and let them fry until they become crispy.

Dill.

Sometimes called "sweet cumin". The long, pale green seeds are similar to caraway but have an aniseed flavor. Dill seeds are sometimes used for curry. Dry roasted, they are an effective breath cleaner. You can replace them with an equal amount of anise seeds if missing.

Fenugreek.

The leaves and tender stems of Trigonella fenumgraecum are popular in India. Its square, rather flat, brownish-beige seeds are important in many vegetable curries and relishes. In India, women eat jaggery seeds with jaggery after childbirth to strengthen their back, strengthen their body muscles and stimulate the flow of breast milk. Chambhala seeds are slightly bitter, so do not exceed the recommended quantities and avoid overcooking them, which will make them even more bitter.

Fresh ginger.

This light brown knotty jingibera officialis is used extremely widely in all types of Indian dishes. Choose fresh ginger that is plump and not wrinkled, dense in texture and low in fiber. Before chopping, grinding and grinding the ginger to make a paste, scrape sharp knife its skin is like that of a potato. A fine metal grater will work for grating the ginger. Powdered ginger is not a substitute for fresh ginger; it must be soaked before use. One teaspoon of dried ginger is equal to one tablespoon of chopped fresh ginger. In medicine it is used in cases of colic and indigestion. It is eaten in small quantities for toothache. Ginger tea- An excellent remedy for colds.

Kalinja seeds.

These are the black, teardrop-shaped seeds of the onion plant Nigella indica. They impart a faint onion flavor and are used in vegetable dishes.

Mint leaves.

The most common varieties are spearmint and peppermint. Mint leaves add color as a garnish and also add a refreshing taste to drinks. They are used to make mint chutney (a spicy condiment). Peppermint stimulates the digestive tract and relieves nausea and vomiting. These plants are easy to grow at home in almost any soil, in sun or shade. Dry mint loses its color, but retains its aroma.

Mustard seeds (rai), black.

Indian cuisine would not be what it is without Brassica Junesea seeds. Black mustard seeds are round, tiny (smaller than the yellow variety), and actually not black, but dark reddish-brown. They are pungent, nutty, nutritious and add quality to the dish and make it visually appealing. Roasting mustard seeds is one of the key points cooking masala. The seeds should be scattered on a light layer of oil and after a few seconds they will crackle and pop and jump out of the pan if you do not have time to cover them with a lid.

Nutmeg.

This is the kernel of a tropical tree seed. The kernels are round, dense, oily in appearance and heavy. They may be dark or white due to the lime used to repel insects. Ground nutmeg is used in small quantities (sometimes with other spices) to flavor puddings, sweets and vegetable dishes. It is better to grate the nut directly into the dish - grated in advance, it quickly loses its aroma. Store whole and powdered nuts in an airtight container.

Rose water.

It is a diluted essence of rose petals that has been steam extracted. Widely used to flavor Indian sweets and rice dishes.

Saffron.

Known as the "king of spices". This is the dried stigma of the saffron crocus, cultivated in Kashmir, Spain and Portugal. There are only three saffron veins in each crocus flower, so one kilogram of saffron is obtained from the hand-picked veins of fifteen thousand flowers. Saffron is expensive, but a small amount makes a big difference. Be careful not to confuse it with cheap or “hybrid” saffron. They look similar and the color is the same, but the aroma is not the same.

The aroma of saffron is subtle and pleasant; it will give a rich yellow color to anything it is mixed with. It is used for coloring and flavoring sweets, rice dishes, and drinks. To extract the aroma and bright orange color, dry roast the saffron veins, then crumble and drown in a tablespoon of warm milk. Then pour the milk into the dish you want to flavor. Saffron is usually sold in powder form, and this saffron is twice as strong as the veins.

Turmeric (haldi).

A member of the ginger family, Curcuma Longa. It comes in all shades from dark orange to reddish brown, but when dried and powdered it is always bright yellow. Use in small quantities to add a warm, tangy flavor to vegetables, soups, appetizers, or simply to color rice dishes. Crushed turmeric retains its coloring ability for a long time, but loses its aroma quickly. Turmeric stains, so be careful not to stain your clothes. Highly flammable, be careful when cooking. Used as a diuretic to cleanse the blood and stimulate the intestines.

The phrase “Indian cuisine” usually evokes the association “pepper-curry-rice-tea”, and many people guess that cooking in India is very interesting, but almost everyone is sure that the food there is unsuitable for consumption by Europeans due to the ubiquity of pepper. Of course, Indian food is spicy, but as soon as you reduce the pepper to the amount we are accustomed to, thousands of shades of taste immediately appear, thick and bright aromas of spices, and the predominance of plant foods in combination with ancient Vedic knowledge makes Indian cooking one of the most interesting and healthy in the world.

India is very ancient state. All ancient monuments have not yet been fully studied, and writing in India was one of the first on the planet. India, at different periods of its existence, either became a center of culture, was captured by more aggressive peoples, or was isolated. All these periods influenced and continue to influence cooking. Indian cuisine is like a sponge, absorbing the most various recipes, grinding them in your own way. New products quickly catch on and give rise to fancy dishes.

India is multinational, with complex religious traditions. The main religion - Hinduism - prescribes abstaining from meat food and clearly defines what can be eaten and what cannot be eaten. Principles healthy eating, described in the Ayur-Vedas, are carried out in our time - this is the basis of Indian cooking, its essence and the principles of the emergence of new dishes. Here are the main ones:

Always eat at the same time. After breakfast, at least 3 hours should pass before the next meal, and after lunch - at least 5 hours.
Cook and eat in a pleasant and relaxed environment. Nothing promotes digestion more than joy in the soul.
Not all products are compatible with each other. The dish should contain only those foods that are easily digested together.
Share food.
Keep it clean. Spirituality and purity are sisters. Food should be prepared cleanly, and food should only be eaten with clean hands.
Eat in moderation. Eat half of what you would like.
Don't wash down your food. Food is digested using “fire” and cannot be “extinguished” with water.

Such general principles allowed Indian cuisine to change many times, absorb the dishes of other peoples, remaining integral, original and certainly bright. Indian cuisine is unthinkable without spices and seasonings. Seasonings are the soul of Indian cooking, its magical component. This, so to speak, is the physical part of the kitchen, and the ideological part is again based on Ayur-Veda:

the dish should combine all the tastes: sour, salty, sweet and bitter (astringent and tart);
Even highly seasoned food should have its natural taste and aroma.

Let's make a reservation that Indian food is too spicy for our stomachs (especially South Indian), but this has its own explanation. Hot climate and specific sanitary conditions forced Indians to add more pepper to their food for disinfection and prevention of intestinal ailments. Over many centuries, new generations of Indians have adapted to spicy food, and what would be considered “almost no pepper” in India, in Russia will be called “a pepper shaker was dropped into the dish.”

By the way, red pepper was brought to India by the Portuguese, who had previously visited North and South America. The plant quickly took root, and the seasoning fell in love and has been used for many centuries in the most different dishes, even sweet ones. In addition to red pepper, cumin, cardamom, coriander, mustard seeds, cinnamon, turmeric, nutmeg, cloves, black and white pepper are popular.

The most popular mixture of spices all over the world, curry is the pride of India. Curry means sauce in Tamil. The word “curry” also refers to a plant whose dried leaves are added to the mixture of the same name. The word "curry" is also used to describe a dish made from stewed vegetables, legumes and meat served with rice. “Curry” is sometimes the name given to any rice dish, and it’s easy to get confused about what “true curry” actually is. By the way, there is no exact recipe for a curry mixture; this seasoning is prepared shortly before use by grinding, mixing and frying the ingredients. General rules The presence of turmeric and roasting is mandatory; the remaining components are easily replaced, which is why the taste of curry in India is always different. Here is a sample list of curry ingredients:

An impressive list - isn't it? The main component is turmeric, which should be 2/3 or more in the curry mixture, stimulates the immune system and helps resist Alzheimer's disease. Statistics confirm this - in India there are several times fewer people over 60 years of age with this disease than in Western European countries.

The soul of Indian cooking is spices and herbs. It was for spices, which in former times were worth their weight in gold, that Christopher Columbus went to discover new way to India. Most of the knowledge about mixing and using spices is in the hands of experienced Indian cooks, but some of it is "available to the public." These are curry mixtures and types of mixtures with common name masala. By the way, Indians call masala any mixture of spices, often additionally fried, so don’t be alarmed if you come across several mixtures with the same name and different composition - this is normal.

Exclusively Indian specialty- roasting spices. This allows you to significantly enhance the aromatic properties of spices and activate their “fiery essence”. Often during a meal they serve a plate with anise leaves, chewing which can slightly reduce the excessive spiciness.

Jeera (jeera) is one of the important components of Indian seasonings. The aroma of these seeds is spicy, thick, pine and very soft. It is rare that an Indian dish is complete without cumin. Zira is often added to dhal or rice, various vegetable dishes and marinades for meat. Jeera is an essential ingredient in pilaf, which is popular in northern India. It is customary to roast and grind cumin seeds immediately before adding them, since cumin loses some of its flavor when stored. Roast with caution - cumin is highly flammable.

Turmeric or haldi is the base of almost every Indian spice mixture. Turmeric is made from the root of a plant related to ginger, which is dried and ground into a fine powder. The taste of turmeric is not entirely pleasant, and it is usually used together with other more aromatic spices, but the color is beyond praise. The dish, seasoned with turmeric, shimmers from greenish to gold. Dishes become elegant and improve your mood. Turmeric is often used in marinades for fish or meat, in vegetable dishes, soups and drinks.

Coriander (dhania), or cilantro seeds, is added to most mixtures, as well as yoghurts, dairy dishes and sometimes mangoes and other fruits. Roast the coriander for a minute or two, then cool and grind.

Saffron or kesar are dried crocus stamens. The spice is expensive and rare. Saffron is sometimes confused with turmeric due to its color. Saffron has a strong musky aroma and is therefore used with great caution, much more carefully than, say, cayenne pepper. Saffron is added to desserts (khira - rice pudding, srikhand - yogurt dessert). In the north, saffron is used in meat dishes; southerners add it to rice, after soaking it in hot water- this way the saffron will give off all its color. When purchasing saffron, make sure it is fresh. Never buy powder. The stamens are stored for up to a year, the powder for a couple of months.

Cardamom or elaichi is suitable for both sweet desserts and savory main courses. These aromatic, citrus-scented seeds are often added to meat dishes and drinks. Cardamom is included in any garam masala mixture. Cardamom is added to tea and coffee.

Cinnamon or dalchini in India is not only used in sweet dishes, but is also considered one of the main Indian spices. Cinnamon is another ingredient in curry and garam masala bases. Try heating the cinnamon before using - it will release all its aroma.

In India, everything is divided into North and South. Southerners love spicy, bright, fragrant rice; they eat chicken and goat for meat, but many are very strict vegetarians. Southerners do not eat garlic and onions, tomatoes and beets, the color of whose juice resembles blood. The main food consists of vegetables, rice, sweet peppers, lentils and dates. Coconuts are used in many dishes. Both southerners and northerners eat a lot of legumes - this common love all Indians. In the North you can see dishes typical of Central Asia- pilaf, fried and baked lamb. Neither in the North, nor especially in the South do they eat cow meat. A cow in India is a sacred animal; even Muslims do not eat beef so as not to offend their neighbors. A distinctive feature of northern Indian cooking is the use of wheat and ghee. Wheat is used in the north as much as rice in the south. Among the famous northern dishes, we can mention chicken marinated in herbs and baked in a tandoor. In the north they bake a lot of bread, mainly flatbread. In the east of India, closer to the Bay of Bengal, you can find amazing fish dishes. The fish is marinated, stewed, fried. You can add other seafood to the fish - mussels, shrimp. In southwest India, coconuts, dates, bananas and others grow tropical fruits. The southwest is characterized by increased spiciness of dishes that even northern Indians cannot eat.

Some of the most beloved dishes in India are: thick dal soup made from crushed lentils with vegetables and yogurt with curry - dhai. In India, soft varieties of cheese (similar to feta cheese) are very popular, for example shahi paneer - soft, creamy homemade cheese, boiled with potatoes and cream. At the end of the meal, it is customary to chew betel leaves with cardamom and anise seeds. This “dessert” helps digestion and makes it easier to digest.

The most popular drink is black, strongly brewed tea. It must be said that in India they drink exclusively black (or red according to the Chinese classification) tea, brew it very strongly and even boil it. Hot milk, spices, sugar or honey are certainly added to tea. This “tea” is drunk in huge quantities in India at any time of the day. Occasionally, iced tea is prepared with lemon, honey and ginger. This drink is very refreshing in the heat. Whipped yogurt with fruits and lemon - lassi, lemon nimbu pani, juice of mango, coconut and other fruits, pureed fruits can also be considered popular drinks, but they are drunk a little less often than tea. It is not customary to drink alcohol either at the table or just like that. Some states even require a special permit to drink alcohol. But, despite the strictness, India has its own alcoholic feni made from coconut palm sap and cashew nuts. It is served only on major holidays, such as weddings.

Indian sweets are a separate topic. Numerous dessert recipes, peculiar taste and the use of exclusively natural ingredients (milk, honey, cereals, nuts and fruits) brought Indian sweets worldwide fame. Vedic culture allows eating sweets without restrictions, which Indians take full advantage of.

West Bengal is called the cradle of sweets. It is believed that the so-called “oriental sweets” of Iranian, Turkish and other cuisines come from India. There are so many sweets that there is nothing left to do but mention only the most famous of them. Rassgulla - curd balls in rose syrup, gulab-jamun - almond balls in honey, razmalai - a dessert with milk foam and sweet sauce (there is something similar in Russian cuisine - kaymak, sweetened milk foam, which was used to layer the layers of Guryev porridge), jalebi - pancakes in syrup, truly Indian ice cream with cardamom, saffron and pistachios - kulfi. The most exquisite dessert, or, as the Hindus say, divine, is considered barfi - balls of powdered milk, soaked in honey and deep-fried.

This is just a small part of the iceberg called Indian cooking. To be continued.

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There is no need to talk about the popularity of Indian spices today, they have been established in our kitchens so long ago and firmly. “Food without seasoning is not food at all,” the Indians themselves say, and no one is going to argue with them. , stalls and specialized departments in supermarkets, online stores... Every day the supply of spices imported from India is growing, but it is not possible to satisfy the demand. And this is understandable: Indian spices not only add zest to ordinary food, but also act as natural healers.

In ancient times, spices played the same role economic role like oil and gas now

Spices are a favorite in Indian cuisine

The homeland of most of the plants from which spices are produced is considered to be the Deccan plateau and the southern slopes of the Himalayas. Ceylon cinnamon, basil, cardamom, black cumin, Indian bay leaf, black pepper, curry leaves, turmeric, ginger and long pepper are of purely Indian origin.

Every year the world consumes more than 10 thousand tons of pepper of all types

The cultivation of spices in India today is the same as in ancient times. Plants are sown in areas, sometimes in places that are difficult for machinery to reach. They grow like a small ecosystem, almost independently, just like wildlife. The harvest, which will later turn into excellent Indian spices, is harvested the old fashioned way - by hand. Women who gather the harvest dress in

Cardamom plantations look the same as they did in the last millennium

Spices are always present in Indian dishes. And in sweet, and in salty, and in spicy. Traditional recipes It simply doesn’t exist without spices! Thanks to them, food becomes incredibly tasty, aromatic and, of course, beautiful. And also very useful.

Spices are high in calories, but in one serving they are only 17-25 kcal

Spices in Indian traditional medicine concept

According to Ayurveda (Indian philosophy of healing), everything that surrounds us, the entire manifested Universe, is divided into three gunas - Sattva (Goodness), Rajas (Passion) and Tamas (Ignorance). Including what we eat. Products plant origin, which we use daily, according to Indian healers, are also divided into three types.

Tamasic. These include parts of plants that grew underground and touched the ground - roots, stems, leaves. Food made from them is suitable for workers engaged in heavy physical labor.
Rajasic. These are leaves, branches, stems. Dishes made from them are best consumed by people of moderate activity.
Sattvic. This type includes only seeds. Such food is useful for those leading a contemplative, measured lifestyle. Anyone who wants to strengthen Sattva chooses special Indian spices - ginger, turmeric, saffron, cardamom, cinnamon, coriander and fennel.

Some spices in Ayurveda began to be used before they found their way into dishes.

8 most popular Indian spices

Do you want to diversify your diet, highlight the merits of ingredients and add new notes to your usual dishes? Just for you, we have collected a must have for a discerning gourmet. These 8 spices from India are not only the sign of a kitchen guru. Indian Ayurvedic specialists have been using them in healing for the last several thousand years. This means you can not only have a delicious dinner and surprise your guests. But also take care of your health.

Spices were first mentioned about five thousand years ago.

Turmeric. Among medicinal spices, turmeric is a recognized leader. This spice is considered a natural antibiotic. It treats arthritis and dysfunction of the gastrointestinal tract - stomach pain, heartburn, intestinal upset. Indian Ayurvedic specialists use it for skin inflammation and for wound healing. But first of all, turmeric is a popular Indian spice that gives the dish a wonderful golden color and exquisite, sophisticated taste.
A mixture of oil and this spice is used for

According to Ayurveda, turmeric bestows prosperity, imparts divine energy and cleanses the chakras.

Ginger. Ground ginger root has wide range applications. First of all, it is appreciated taste qualities. The spice is widely added to soups and meat dishes, dough products and drinks. Ginger received another recognition from healers. After all, it is, in fact, a cure for many diseases. The spice stabilizes the functioning of the stomach and intestines, lowers cholesterol levels, and has a positive effect on the functioning of the kidneys and thyroid gland. Ginger root is used both fresh and dried.

It is believed that consuming ginger relieves a person of negative character traits.

Coriander. Coriander grains are used almost everywhere in Indian cuisine. They are valued for their mixed (lemon and pepper) taste. Used by Indian chefs in preparing soups, bean dishes, fish and meat, salads, and curries. The spice is renowned for its properties that balance the body and mind. Coriander is an excellent choleretic agent; it increases appetite and alleviates the suffering of allergy sufferers.

In China, they believe that coriander has magical love properties.

Caraway. The bitter taste of cumin seeds “know how” to enhance the taste of food, which is why it is added in small quantities. Cumin is the second most popular Indian spice in the world. The first one is black pepper. Ayurvedic experts are confident that cumin can rid the body of digestive toxins. Diseases of the gastrointestinal tract and liver recede with proper inclusion of this spice in the diet.

Herodotus discovered cumin while examining mummies in ancient Egyptian pyramids.

Carnation. A small dried bud in company with another Indian spice - black pepper - adds aroma and spicy taste to dishes made from any type of meat. Cloves are also good in sweets and drinks. This Indian spice is a natural antiseptic; it relieves nausea during motion sickness, stimulates appetite and is effective against colds. The spice perfectly eliminates odors and has a pungent taste, so it should be used only in small doses.

Roman legionnaires chewed cloves to freshen their breath.

Red and black pepper. These two spices are present in every kitchen, and not just in India. Thus, black pepper is the most sought after Indian spice on the world spice market. It can improve digestion and help with colds. Topical application of black pepper can stop bleeding of small wounds. Red pepper copes well with circulatory disorders and strengthens the skeleton. He "spurs" digestive system while getting rid of toxins. Due to the content of beta-cryptoxanthin, which neutralizes the effects of tobacco, the spice is strongly recommended for smokers.

Red pepper retains its properties longer when ground

It is recommended to buy black peppercorns and grind as needed

Cardamom. Thanks to its delicate and mild taste, cardamom is indispensable in many Indian recipes. It is added to both main dishes and sweets, and... Several centuries ago, healers believed that the king of spices, as cardamom is also called, was effective in treating almost all diseases. Modern scientists claim that this Indian spice reduces the risk of developing melanoma and stimulates the functioning of the heart and digestive system.

Cardamom does not lose its aroma for several months even in an open container

Cinnamon. Probably the most popular sweet spice on the planet. Cinnamon is made from the bark of an evergreen tree. Thanks to it, baked goods, confectionery and drinks become much more aromatic and tastier. Many people use cinnamon as a sugar substitute. This Indian spice has antiseptic and detoxifying properties. Used in the treatment of type 2 diabetes. Cinnamon is also successfully used to restore blood circulation, for flu and colds. By the way, the best cinnamon in the world is grown on the island.

In ancient times, cinnamon was considered a gift worthy of kings.

Indian spice curry powder recipe

For a long time, the inhabitants of the Malabar coast (the modern state of Goa) ate mainly rice. Luckily for them, the rice fields were surrounded by thickets of tropical fragrant plants. Resourceful ancient Indians mixed turmeric with cardamom and ginger, added black pepper and coconut. And now, thanks to spices, the already rather boring rice is much tastier and more enjoyable to eat. This is how the world famous “Curry” seasoning appeared.

“Curry” is an unusual taste, bright color, delicious aroma and medicinal benefits

There are a huge number of modern curry recipes. There are only four basic spices in the Indian recipe - turmeric, cayenne red pepper, coriander, fenugreek or curry leaves. The list of additional ingredients is much longer - 16 spices. It includes such well-known ones as basil, mint, cardamom, as well as galangal root and Cambodian garcinia, little known to European housewives.

For best taste, Indian chefs prepare the seasoning before using it.

It doesn't take much time to prepare curry powder. If, of course, you have all the Indian spices. The seasoning according to this recipe turns out soft and delicate. If you want to make it spicier, increase the dose of ground red pepper. So, ingredients:

coriander seeds - 3 tbsp. l
cumin seeds - 2 tsp
fenugreek seeds - 1 tsp
fennel seeds - 1 tsp
yellow mustard seeds - 1 tsp
white peppercorns - 2 tsp
cloves - 6 buds
turmeric - 2 tbsp. l
ground red pepper - 2 tsp

Curry is not suitable for any European dish

Preparation: Place all the spices except turmeric and crushed red pepper in a frying pan. Then fry them over medium heat for 10 minutes. The mixture should darken. Cool. Then everything needs to be ground in a mill to a powder state. Add red pepper and turmeric. Grind again and sift through the spices through a sieve.

In regular stores, instead of “Curry,” you can buy a mixture of unknown composition and origin

Indian vegetable stew recipe

For this delicious Indian dish you will need vegetables and real Indian spices. Cooking ingredients:

potatoes - 2 pieces
carrots - 2 pieces
cauliflower- 1 small head of cabbage
red sweet pepper - 1 piece
onions - 2 pieces
garlic - 3 cloves
ginger root - 3 cm
cashews - 50 gr
tomato paste - 2 tablespoons
cream 20% fat - 200 ml
ghee - 2 tablespoons
bay leaf - a couple
turmeric - 1 teaspoon
coriander - 0.5 teaspoon
pinch of salt

Indian vegetable stew is an excellent dish and festive table, and for every day

Preparation Indian vegetable stew:

Wash the cabbage and separate into florets. Wash potatoes and carrots and cut into slices. Onion - in half rings, and sweet pepper- cubes. Finely chop the garlic and ginger.

Fill hot water vegetables. Boil for 7-8 minutes. Heat oil in a frying pan and fry bay leaves, onions and cashews for about 3 minutes. Then add spices - garlic, turmeric, ginger, salt. Fry everything for about a minute.

Pour the resulting mixture with tomato paste and simmer for a couple of minutes, stirring. Start adding bell peppers to the pan. Fry for two minutes. Only then add vegetables to the sauce and mix well. Simmer until fully cooked.

Recipes for vegetarian dishes amaze with the variety of options

Of course, the list of popular Indian spices is far from complete. I wanted to talk about curry leaves and basil, about asafoetida and anise... If you are interested in the topic of spices from India, in any “special” store they will gladly and in detail tell you about each - what dishes to add to, what helps, what is incompatible with . Experiment! And bon appetit!

Thanks to their various combinations, dishes acquire a subtle piquant taste that arises from the variety of aromas.

India is the birthplace of a huge number of spices, which in ancient times were sold for their weight in gold. It was for the sake of spices that Christopher Columbus went looking for a new one and discovered America. It is the spices that give Indian cuisine its unique special flavor. They use the well-known coriander, cumin, cloves, cinnamon and a lot of exotic spices: for example, mango powder or asafoetida, known in Russia as stinking ferula. But perhaps the most famous Indian spice is curry.
Now this word is known all over the world, but what is sold under the name “curry” in stores is a mixture of different spices, and in Europe or America the components of curry can be very different. The curry itself, which forms the basis of the mixture, grows only in India. By the way, many spices have medicinal properties. For example, red pepper protects against rheumatism; ginger can be an excellent treatment. colds, and turmeric helps get rid of hepatitis.

As is often the case in the East, in India cooking is not only, but also. Nutrition occupies an important place in the Vedas - the religious books of the ancient Hindus. According to the Vedas, all dishes are divided into three groups, corresponding to the three states of material nature - goodness, passion and ignorance. Ignorance assumes food that is overcooked, too spicy, too cold or too hot. Passion food is a very spicy food, oversaturated with strong stimulants. Well, food of goodness is where everything is in moderation. The dishes are not too spicy and not too salty, not too cold, not too hot, not too greasy. That is, according to the laws of Vedic cuisine, this is proper, energetically balanced nutrition.

The real pearl of Vedic cooking is spices and healing microadditives. They add even the most ordinary dishes exquisite taste and aroma and make food easily digestible. The use of spices preserves youth, vigor and natural beauty, stops premature aging. Spices are an inexhaustible source of vitamins and microelements, which is especially important for residents northern countries. They are used as harmless medicines and cosmetics. In addition, spices improve digestion, cleanse the blood, strengthen memory and sharpen the intellect, promote a good mood and extinguish negative reactions.

SPICE DICTIONARY

Asafoetida (Hindi heeng) is a spice that has a specific smell. Promotes digestion. Asafoetida should be used in small quantities. Enough on the tip of a knife. It's good to use when cooking chicken. Don't worry if you can't buy it, you don't have to use asafoetida at all.

Garam masala (Hindi garam masala) is a mixture of several spices: coriander powder, cloves, cinnamon and Indian cumin, black pepper. All spices are dry roasted and then ground in a coffee grinder. Store garam masala in a tightly closed container.

Cloves (Hindi laung) - dried flowers - are a familiar spice to us. For preparing rice and sabja dishes.

Cumin Indian jeera (Hindi jeera) - used fried, whole (in rice, sabji and dal), as well as ground - in raitas, drinks and other dishes.

Chat masala (Hindi chat masala) - used to add a spicy taste. Usually in raitas or sabjis, also in some types of snacks.

Chutney (Hindi chatni) - quite spicy or rarely - sweet seasoning, served in small rosettes for any dishes, except sweet and
drinks.

Black salt (Hindi kala namak) is an almost purple spice. has an absolutely specific smell when combined with products. Rotten egg. In small quantities the smell is almost invisible. Some people recommend sprinkling it on watermelon slices for a better taste. I don't know, I haven't tried it. :). Included in Chat Masala.

Black pepper (Hindi kali mirch) is a fairly hot spice, stronger in spiciness than our pepper. Used in powder.

KARI

It is one of the most famous and oldest spice mixtures in the world. The birthplace of this mixture is India. It may contain several dozen spices, but the main one is turmeric. Turmeric is a dry, golden-yellow rhizome that gives the spice its main flavor and color.
The seasoning has a bright yellow color and a sweet-spicy taste. Curry is used most often in preparing meat dishes; poultry and lamb work especially well with it; it is also used in sauces and dishes made from vegetables and rice.
The composition includes chili, coriander fruit, Roman cumin fruit, mustard, black pepper, curry leaf, ginger, turmeric, fenugreek seeds.
Although the composition often varies from country to country, and often even in neighboring Indian villages they differ.

SPICE MIX - GARAM MASALA

The mixture contains coriander seeds, Indian cumin seeds, black peppercorns, cardamom seeds, clove buds and cinnamon.
Each spice is fried separately in a dry cast-iron frying pan, stirring occasionally, until the spice darkens a little and begins to emit a characteristic smell. Typically, this procedure takes about 15 minutes. Mix the prepared spices and grind in an electric coffee grinder. Place the prepared masala in a glass jar with a tight lid and store in a cool place. Garam masala, made from high quality spices and stored in an airtight container, retains its taste and aroma for several months.