By Ranita Ray
Punjabi cuisine has been influenced by different cultures over many ages. This fantastic food's intoxicating composition comes from spices. Cumin, coriander, turmeric, and garam masala are prominent Punjabi spices. These spices are used whole, ground, or pasted. Here are the top 7 spices of Punjabi cooking.
Punjabi cuisine uses saunf, or fennel seeds, extensively. Traditional Punjabi food has a sweet liquorice scent with a hint of anise from them.
Green cardamom, sweeter than black, is one of the most costly spices. Green cardamom, a staple in Punjabi masala, adds a delicate scent.
Arabs brought cumin and coriander, or "dhania" in Punjab and Northern India. Punjabi cuisine uses seeds and powder to thicken sauces.
Few Indian cuisines utilize this condiment. Punjabi cuisine relies on black cardamoms. The fragrance and taste are strong and resinous.
Punjabi food is often tempered with whole cinnamon sticks. Cinnamon is utilized in many ways throughout cookery. Cinnamon enhances meat, dal, masala cha, and many Punjabi sweets.
Arab traders brought cumin, called "jeera" in Punjabi, to the area, where it quickly became a staple. Punjabi food employs white and black jeera, whole seeds and powder.
Garam masala is essential to Punjabi cookery. Whole spices are usually dry-roasted and pounded. Cumin, coriander, green, black, and fennel seeds are on the list.