Different Types of Spices in India

Most of the Indian cuisines are made using a combination of different varieties of spices. Also, with the change of cooking technique, the same kinds of spices may taste differently. Even the order in which the spices are put can change the taste of the food. If you wish to cook delicious dishes, you should know the different types of spices in India. Thus, in this article, we would be covering the same topic that has been mentioned above.

Let us have a look:-

• Cardamom: Cardamom is one of the south Indian spices which is quite famous. It basically belongs to the ginger family’s spices, and it is the third most expensive spice across the entire globe. It is so costly because it is hard harvested and needs a lot of manual work. In the market, you may find Green Cardamom having light & mild eucalyptus tone present in it. On the other hand, you can also get black cardamom which is smoky & spicy. In the majority of the cases, only the seeds of the Black Cardamom are used. Usually, cardamom is used to enhance the flavor of puddings and tea. 

• Turmeric: Turmeric is one of the typical Indian spices which again belongs to the ginger family. In the earlier time, it was used as a dye & medicine for thousands of years. Some of the aspects of Turmeric are that it has a warm aroma & taste. Other than this, it has earthy consistency, which looks quite good. Turmeric is mainly used for its color & flavor, and it has several antiseptic qualities as well. Thus, it has several health benefits, as well.

• Saffron

Saffron is, without any doubt, one of the most expensive spices that you would find across the entire globe. It is one of the north Indian species which originates in Kashmir. Saffron is basically derived from crocus stigma, and it is believed to be more valuable than gold. One of the great features of this spice is that it has a honey-like aroma which smells quite lovely. It is generally used after soaking it in milk or water, which further softens its taste & aroma.

• Cumin

Cumin is one of the best Indian spices that you can ideally find, which is derived from the parsley family. It is used to add a robust aroma & smoky note to most Indian vegetables & curries. Moreover, it is the first spice that we use while making Indian vegetables, and it is fried in dry form. Other than this, it is also converted into powder form before adding to the vegetables. It is used basically to flavor stuffed vegetables, curries, and dishes. Lastly, it is used in less quantity as it can be overpowering & it can burn quickly.

• Asafoetida

You basically get Asafoetida from gum-resin which is derived from the ferula plant. Asafoetida is added to the hot oil before any other ingredients. It is one of the Aromatic species in India that is known for its strong pungent odor due to the high concentration of sulphur compounds. Asafoetida is used as a flavoring agent in different kinds of Indian dishes. Moreover, it is predominantly grown in northern areas such as Kashmir and various parts of Punjab. It also comes in quite handy due to its anti-flatulence properties.

• Cinnamon

Cinnamon is one of the famous spices in India, which is sweet, having a very woody & warm aroma. All these properties make it a perfect ingredient to be used in desserts & cakes. Other than this, it has several health benefits associated with it. Some of them are lowering down blood pressure while preventing cancer. It is predominantly found in Tamil Nadu and western ghats of Kerala.

• Coriander 

Coriander is a part of the parsley family, and it has oval seeds. Also, when ripe, the seed turns from bright green to beige. The taste of this spice is tangy & sweet, having a slightly citrusy flavor. Coriander is perhaps one of the oldest spices in the world. Also, it is widely grown in the states of Madhya Pradesh and Rajasthan. Lastly, it is also used as an alternative to salt.

• Mustard seeds

While cooking Indian foods, Brown mustard seeds are commonly used as compared to black mustard seeds. It can be fried whole, and it is used to flavor the oil required to cook raw foods. Moreover, it is also used for a garnish purpose. These seeds are native to Rome, but you will find their widespread presence in India’s different parts.

• Red chili powder

Red Chilli powder is derived from the red chilies seeds. The powder is solid, and thus it is used in minimal quantities. The powder was introduced in India through Portuguese, and now it has turned out to be an essential part of Indian cooking. The red chili is also used in the Whole form in different kinds of south Indian curries.