By Bornika Das
Punjabi cuisine has a rich history that spans through centuries and even boundaries. However, these food owes its intoxicating structure to its spices. The most commonly used spices in the Punjabi cuisine are cumin, coriander, turmeric and garam masala. Check out their 7 other secret spices that makes the food tastier..
It is the blend of several whole spices. In Punjab, it is one of the key elements in cooking. The spices include cumin seeds, coriander seeds, green cardamoms, cinnamons, bay leaf, black cardamoms, cloves, star anise, mace, black peppercorns, nutmeg, and fennel seeds
Also known as saunf, fennel seeds are one of the most prominent spices in the Punjabi cuisine, They provide a sweet liquorice fragrance. Besides, they are widely used as post-meal breath freshene and also helps in digestion
In Punjabi, cumin is known as jeera. It was first introduced by Arab traders and rapidly became an important spice in coking. In Punjab, you can get both white and black jeera and in whole seeds and powdered form.
I Punjab, people often temper their dishes with whole cinnamon. Cinnamon has a warm, soothing, and somewhat sweet flavour. Cinnamon is used in meat dishes, dal, sweet masala cha, and other Punjabi sweets and desserts.
Black cardamom is not mostly used in many of the culinary fares. These have a robust aroma. They are considered as staple spices in Punjabi cooking.
They are sweeter in taste than the black cardamom. It is one of the world's most expensive spices. It can be used in several dishes as a tempering spice and also in masala chai to add flavour.
Coriander followed cumin in the Punjabi cuisine all that goes to the Arab traders. In Punjab, coriander leaves are used for garnishing while seeds and powder of the same are used in he cooking process.