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Agree or not, most of us rely on some of the basic spices to add flavours to our dishes. If you are also one who keeps repeating the same old jeera powder, cumin seeds, chilli powder, cinnamon and cloves, this piece of writing is for you. There is a list of ingredients that can enhance the taste of your food by packing it with different flavours. Some herbs and spices are found in India and can bring a unique touch to your food without letting you miss your general spices. Let’s know about them one by one.
Kashmiri Lehsun
As the name suggests, Kasmiri Lehsun is found in Kashmir. This rare spice is 7 times more pungent than the garlic that you regularly use. You can consume Kashmiri Lehsun either raw or cooked.
Jakhiya
Jakhiya is found in the Garhwal region of Uttarakhand. It has an earthy aroma and crunch. Jakhiya is tiny and dark in colour. In the mountainous region, Jakhiya is used to enhance the taste of curries and vegetables.
Ratan Jot
Also known as Alkanet, Ratan Jot is a herb found in Kashmir. Ratan Jot is added to Kashmir’s most popular dish which is Rogan Josh. Its signature red colour is due to Ratan Jot. You can also add it instead of synthetic food colours to Tandoori Chicken.
Jaiur
Jaiur is found in Meghalaya. These tiny seeds are also known as winged prickly ash seeds. Jaiur tastes like lemon and it is added in spicy dishes like curries.
Radhuni
Radhuni is a spice found in Bengal. It is basically the seed of wild celery. It adds a distinct flavor to any curry which you may have not tasted before.
