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Certain Indian seeds can completely transform the taste of dishes and do a lot more than just add heat. From cumin and fenugreek to oil seeds like mustard and posto, these seeds can balance flavours and can bring in more pronounced herbal notes in dal, curries, flatbreads and other dishes. They also have singular characteristics which set them apart.
For instance, did you know certain preparations can unlock a sweetness in methi seeds which is often compared to maple? Or that coriander seeds are also used in Middle Eastern recipes? Here are the most important seeds in Indian cooking and the best ways to use them
Cumin Seeds Or Jeera
Cumin seeds are a staple in Indian kitchens and are widely appreciated for their warm, earthy flavour. The nutty undertones of jeera bring complexity and when jeera is toasted or roasted, it releases its essential oils, intensifying the nutty notes. This toasting process is often a crucial step in Indian cooking, especially when using whole cumin seeds.
Jeera is also used as a tempering agent in hot oil before the main ingredients are added to the dish. Jeera powder is also an essential component in spice blends like garam masala and curry powder, adding a distinctive taste to gravies, lentils, and rice dishes.
Mustard Seeds Or Sarson
Mustard seeds can be of three main types, black, brown, and yellow. Each imparts a unique flavour to the dish. Mustard seeds, commonly known as "rai" or "sarson" in Indian cuisine, impart a unique and pungent flavour to dishes. The taste of mustard seeds can vary depending on the type and colour of the seeds used. When crushed or ground, they release an intense spiciness which gives mustard its signature kick.
Yellow or white mustard seeds are milder and slightly sweet, while brown and black mustard seeds are more pungent and show up in flavour profiles more readily. Black mustard seeds, in particular, are known for their strong, sharp taste. Mustard seeds are often used in tempering (tadka) to release their flavour. When heated in oil, mustard seeds pop and sizzle and create an aromatic base for many dishes. They also play a crucial role in pickling, where they add a zesty element to the preserved vegetables or fruits.
Fenugreek Seeds Or Methi
Fenugreek seeds have a unique piquancy and one of the most prominent aspects of methi seeds' flavour is their bitterness. This bitterness is particularly noticeable when the seeds are used in their whole form or lightly toasted. The bitterness can be tempered or balanced with other ingredients in a dish. Methi seeds contribute a nutty undertone to dishes, especially when they are roasted or toasted. This nuttiness adds richness and depth to dishes and also counteracts excessive sweetness
Coriander Seeds Or Dhania
Dhania is distinguished by its vibrant, citrusy flavour and zesty quality which makes them a popular choice in summer dishes. When crushed or ground, the citrus notes become more pronounced, contributing to the overall vibrancy of the dish. Coriander seeds also have an earthy undertone. This earthiness provides a grounding element to the spice, making it well-suited for a wide range of savoury dishes. Whole coriander seeds are used for tempering and add a distinctive taste to curries, dals, and rice dishes
Fennel Seeds or Saunf
One of the most prominent aspects of fennel seed flavor is its natural, licorice-like sweetness which also contributes to their distinctive fragrance. When crushed or ground, the seeds release their essential oils, intensifying the liquorice notes and adding a delightful aroma to dishes. Fennel seeds also have a subtle nuttiness that adds depth to their flavour profile. They also have a refreshing zestiness which counteracts intensity in certain yoghurt-based gravies.
Carom Seeds Or Ajwain
Ajwain is often added to flatbreads, snacks, and dal and is known to aid digestion. The most prominent characteristic of ajwain is its pungent flavour and a slightly peppery quality. Even in small amounts, ajwain can have a significant impact on the overall flavour of a dish. Ajwain seeds have a thyme-like aroma, contributing to their herbal aroma which becomes more pronounced when the seeds are crushed or toasted. Ajwain is often included in the tempering of vegetable curries and dal and it’s also a common ingredient in the batter for making pakoras or fritters.
Poppy Seeds Or Posto
These tiny oilseeds obtained from the poppy plant contribute a nutty, earthy, and slightly sweet flavour to dishes which adds depth and richness to the overall taste. There's an earthy quality to the flavour of posto, which complements the nutty undertones. This earthiness provides a grounding element to dishes, especially when combined with other spices and ingredients.
One of the standout qualities of poppy seeds is its subtle sweetness which is not sugary but rather a gentle and pleasant undertone that balances the other flavors in a dish. When ground into a paste, poppy seeds take on a creamy texture which enhances the mouthfeel of dishes.
Wild Celery Or Radhuni
These small, dark seeds are mainly used in Bengali recipes and it's mainly a combination of celery and parsley. It is an essential ingredient in the Bengali five-spice mix known as "panch phoron," which typically includes fenugreek seeds, cumin seeds, nigella seeds, mustard seeds, and radhuni. Radhuni has a natural grassiness which highlights its peppery flavour and its nutty aroma. Radhuni can be quite intense and it's best to start with a small amount. You can also incorporate it into spice blends or directly into your dishes to enhance the overall taste.
