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Nothing beats the aroma of any food emanating from the house. Whether they are warm, comfort-smelling spices simmering away or fresh and pungent herbs, these natural aromatics do much more than just water your mouth; they elevate the entire dining experience. In Indian kitchens, where the interplay of flavours and fragrances is crucial to creating memorable dishes, some ingredients really stand out as aromatic powerhouses. These ingredients not only add depth and complexity to food but can also fill the kitchen with the most irresistible scents, making anyone's mouth water. Ranging from the earthy warmth of cumin seeds, these natural aromatics brighten up with the citrusy notes of coriander to stand as staples in Indian cooking. If you've ever wondered what gives your favourite dishes that great smell, look no further. Here are six common food ingredients in Indian kitchens that double up as natural aromatics.
Cumin Seeds
Cumin seeds, or jeera in Hindi, make up one of the most heavily consumed spices across India. When these small, brown seeds hit hot oil or ghee, they release a warm, earthy aroma, which forms a base for many an Indian dish. The nutty, somewhat peppery aroma of cumin forms the backbone of foods like dal, curries, and rice dishes. To bring out the full aromatic potential, cumin seeds are usually dry-roasted before being ground into powder or added as a whole to hot oil. Through this process, the fragrance is raised to such an intense level that ultimately it is the main aromatic ingredient used in Indian cooking.
Cardamom
One of the highly aromatic spices, cardamom or elaichi, performs a dual role in Indian kitchens since it is added to many savoury and sweet dishes for its fragrance. Its aroma, due to essential oils found within the seeds, is basically sweet, floral, and slightly spicy. Green cardamom is put inside biryanis, curries, and masalas in savoury food preparations, especially in warm, complex scents. In sweets, cardamom is used for flavouring sweet dishes like kheer, halwa, and chai—a versatile aromatic ingredient.
Cloves
Cloves are known as laung in Hindi; they are another strong aromatic ingredient in general Indian cooking. These dry flower buds have an aroma that is strong, warm, and slightly sweet, which may dominate the flavour of other spices if used in excess. Cloves are used in many spice blends like garam masala, but most commonly they are used with rice dishes, meat curries, or even in chai. They start to give out their essential oils when put into hot oil, thus releasing a rich fragrance that can form a bottom note of many dishes.
Coriander Seeds
Coriander seeds, or dhaniya, are small, round seeds that pack a citrusy, slightly sweet fragrance. Mincing after toasting releases a fresh, lemony scent from the coriander seeds, something that will help brighten curries, chutneys, and pickles. Most Indian kitchens dry-roast coriander seeds to bring out their aromatic qualities before using them in spice mixes or as a seasoning. This versatile spice is important for the complex layers of flavour typical in Indian cuisine.
Bay Leaves
Bay leaves, or tej patta, are a rather simple yet subtle addition that adds an aromatic depth to most Indian dishes. The smell when its leaves drop into hot oil or simmering liquids—herbal and slightly floral—helps elevate the overall flavour profile of the dish. Bay leaves are typically applied to rice preparations like biryani, pulao, or slow-cooked curries, where they infuse a delicate but distinct aroma.
Fenugreek Seeds
Fenugreek seeds, or methi, find a place in most Indian kitchens, and particularly in pickles and spice blends. Small, yellowish seeds with a pungent, somewhat bitter smell, and a slight sweetness to them, fenugreek seeds release the smell when toasted or added to hot oil. The fragrance is earthy and slightly caramel-like, yet different from anything else. This fragrance is often added to sambar, curries, or chutneys to have that depth of flavour in food that yells 'Indian.'.
