By Bornika Das
The diverse Indian cuisines is a delightful fusion of flavours, aroma and spices. The spices not only enhance the taste of the food but also provide several health benefits. It is important to keep spices well stocked in your kitchen. Take a look at the 10 essential spices that are must-haves in your kitchen:
Also known as ‘golden spice’ it is a staple of every Indian household. Its bright yellow colour adds a vibrant hue to the dishes and also imparts a warm, earthy flavour. Besides, it has several medical benefits as well.
These are aromatic with a warm and slightly bitter taste. Either they are used whole or grounded in different Indian foods such as curries, polao, and spice blends. They also aids in digestion.
Coriander seeds or coriander powder have a citrusy and slightly nutty flavour, while and adds a fresh, herbal note. They can be used in curries, chutneys, marinades, etc.
They are highly aromatic and have a warm, sweet and slightly pungent smell. They are pften used as whole or grounded in Indian cuisines. They are crucial ingredient for biriyani, pulao, and spice blends like garam masala.
These are versatile spices that add a sweet and woody flavour to both sweet and savory dishes. It is often used in rice dishes, curries, desserts and hot beverages. Cinnamon sticks are used to infuse aroma to Indian cuisines.
These are a pungent and sharp-flavoured spice that adds depth to Indian dishes. They are commonly used in tempering where the seeds are fried in ghee or oil until they release aroma and crackle.
They have a distinct bitter taste and a pleasing, nutty aroma. Besides, fenugreek leaves also known as kasauri methi is used in curries, dal and bread to add unique flavour.
These add heat and vibrant colour to Indian dishes. It is made from dried and ground red chillies and varies from extremely hot to mild. They are widely used in curries, marinades and spice blends.
It is a quintessential spice blend used in Indian cooking. It contains various aromatic spices like cinnamon, cardamom, cloves, cumin, and coriander. This adds a warm and complex flavour to dishes and is often used towards the end of cooking.