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The world of Indian spices is an extensive labyrinth and it can suprise you with its diversity. Though turmeric, cumin, chilli powder, asofetida etc are commonly used spices, there are many lesser-known or underrated Indian spices which are not just potent sources of flavour but also have a role in Ayurvedic medicine and come with a host of benefits.
For instance, javitri, which is mace, has a long history in traditional medicine, particularly in Ayurveda, where it is used to treat digestive and nervous system disorders. It is also considered a symbol of prosperity and is sometimes used in rituals and ceremonies. Here are a few other underrated Indian spices you should explore.
Kalonji
Kalonji, also known as nigella seeds or black cumin, comes from the Nigella sativa plant. These small, black seeds have a slightly bitter, onion-like flavor with a hint of pepper. Kalonji is widely used in Indian, Middle Eastern, and North African cuisines. In India, it is a key ingredient in spice mixes like Panch Phoran and is used to flavor breads, such as naan and kulcha. Kalonji is also sprinkled over salads, and added to pickles, and used in vegetable and meat dishes.
Kalonji seeds are packed with nutrients, including essential fatty acids, vitamins, and minerals. They have been traditionally used to boost the immune system, improve digestion, and manage diabetes. Research suggests that kalonji may also have anti-cancer properties due to its potent antioxidants. In addition to its culinary uses, kalonji holds significant importance in traditional medicine systems like Ayurveda and Unani. It is often referred to as the "seed of blessing" due to its extensive health benefits.
Javitri
Javitri is essentially mace, it is the lacy, red covering of the nutmeg seed. It has a warm, sweet flavor similar to nutmeg but more delicate and fragrant.
Mace is used in both sweet and savory dishes. In Indian cuisine, it is a key ingredient in garam masala, biryanis, and various meat curries. Its unique flavor enhances the taste of rich gravies and creamy sauces. Mace is also used in desserts like kheer and cakes, adding a subtle warmth and aroma. Mace is known for its digestive properties, often used to relieve nausea, vomiting, and indigestion. It also has anti-inflammatory and analgesic effects, which can help in reducing pain and swelling. Mace contains compounds that have been shown to improve blood circulation and boost cognitive function.
Dagad Phool
A type of stone flower, also known as dagad phool or black stone flower, this spice is a type of lichen that grows on rocks and trees in the Himalayas. It has a distinct earthy aroma and a slightly bitter taste.
Stone flower is a crucial ingredient in many regional Indian spice blends, such as Goda masala and Chettinad masala. It is used to flavor meat dishes, particularly in Maharashtrian and South Indian cuisines. The spice adds a unique depth and umami flavor to curries, stews, and biryanis.
Stone flower is known for its medicinal properties, including its ability to aid digestion and treat respiratory ailments. It has antimicrobial properties and is used in traditional medicine to treat infections and wounds. Stone flower is also believed to have anti-inflammatory and antioxidant effects.
Ratanjot
In Indian cooking, ratanjot is primarily used as a natural food coloring agent rather than for its flavor. The root yields a deep red dye when infused in oil, imparting a vibrant color to dishes like biryanis, tandoori meats, and desserts. It is often added sparingly due to its intense coloring properties and can be used to enhance the visual appeal of dishes, especially during festive occasions.
Beyond its culinary use, ratanjot has a long-standing presence in Ayurvedic and traditional medicine practices. It is believed to possess medicinal properties, including anti-inflammatory and antioxidant effects. In some cultures, it has been used topically for skin ailments and wounds due to its perceived healing properties.
In recent years, ratanjot has gained attention for its natural coloring abilities in both food and cosmetics industries, where it is used as a dye for lip balms, soaps, and natural cosmetics.
Mint salt
Mint salt is a flavored salt that combines the fresh, herbaceous taste of mint with the savory essence of salt. It is created by blending finely chopped or dried mint leaves with coarse salt, allowing the flavors to infuse together over time.
In cooking, mint salt adds a burst of refreshing flavor to dishes. It complements grilled meats, seafood, and vegetables, enhancing their natural flavors with a hint of minty freshness. Sprinkling mint salt over salads, roasted potatoes, or even popcorn can elevate their taste profiles, offering a unique twist on traditional seasonings. Additionally, it can be used as a finishing touch on desserts such as chocolate or fruit salads to add a subtle minty note.
