Traditional Indian food has many spices in it to make it taste hot and spicy. The Indian spices add aroma and taste to the food. There are some medicinal values also attached to them, another reason for their continued use for centuries. Here are some of the basic spices that are frequently used in preparing of the Indian cuisines.
Black pepper is one of the most used spices in the food from the subcontinent. The Indian mane for this spice is Kali Mirch, a round shaped black colored tiny spice that has a coarse surface. It is particularly found in Kerala, the South Indian region of the country. The spice comes in its white, red and green varieties.
Cardamom is another popular spice that people so frequently use in preparing traditional Indian food. Known as Eliachi in the Indian subcontinent, this spice is especially useful in adding aroma and taste to variety of foods. In beverages, cardamom works well for flavoring. Generally, cardamom is found in small size and green color but a big sized variety with black color also is popular and is known as java cardamom.
Clove is known as Laung in India and the spices is recognized for its rich aroma. The spice is also valued for its medicinal and therapeutic properties. Clove is also popular for its greater amount of oil and its oil has many uses for the people.
Coriander is amongst the most used spices in traditional Indian food. Known as Dhania, it can be used as fresh leaves from the plant or as dried powder in almost all the cuisines. For added aroma and decorating the food, the green fresh leaves of coriander are sprinkled on the prepared food at the time of serving it on table.
Turmeric has many medicinal properties and is known as an effective antibiotic as well. Known as Haldi in India, this wonderful spice is made available for consumption in solid and powdered forms. Though turmeric adds to the taste of the food, but its main use is to provide a good yellow color to the food.
However, these and other spices are no longer restricted to Indian cuisines. The spices are now being frequently used in cuisines of other countries, after medicinal and food values of these spices are now well recognized. Traditional Indian food uses these spices in a very judicious manner that adds to the taste of the food.
The author has been guiding the customer in selecting the fine catering and indian food uk which embodies style and creativity with a unique flair. He has written many articles on the aspect of catering and Gourmet Indian Food . Please visit thebombaybicycleclub.co.uk for more details.
