Spices ~The beauty of Indian cuisine

India is the land of butter chicken, pani-puri, jalebi and what not. Our love for food exceeds our love for everything else, and why shouldn’t it? With 29 states contributing to the Indian cuisine and with the number of dishes we have to our name, we should be nothing but proud of it.
Given the range of diversity in soil type, climate and occupations, these cuisines vary significantly from each other and use locally available spices, herbs, vegetables and fruits. The dishes are then served according to taste in either mild, medium or hot. Indian food is also heavily influenced by religious and cultural choices and traditions. From the kitchens of the valley of Kashmir to the rasoi ghars of the royal Rajasthan, the taste and aroma of the Indian cuisine varies but there is one constant – it is simply delicious.

*First let’s look at what makes this cuisine unique – THE INTERESTING INDIAN SPICES!*

Indian spices have been a heart to Indian culture and it’s fame is much older then the Indian history. Spices plan a very important role in the Indian cuisine. Spices were originally used in cooking not only to season, but also to preserve the food as refrigeration was not around.

“Masala”is the Hindi term for ‘spice’
The Indian spice box is called the masala dabba.

Let’s see what are the 9 most basic or essential spices in an Indian spice box.

1)GREEN CARDAMOM OR CHOTI ELAICHI
2) CINNAMON STICKS OR DAALACHEENE
3) CLOVES OR LAVANG.
4)RED CHILLI OR DEGI MIRCH
5) TURMERIC POWDER OR HALDI POWDER
6) BAY LEAF OR TEJ PATTA
7) CUMIN OR JEERA
8) CORRIANDER SEEDS OR DHANIYA
9) BLACK PEPPERCORNS OR KALI MIRCH.

TO BE CONTINUED…….

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