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Spices- the Soul of Indian Kitchen

Updated on August 13, 2020
Source

Spices are the soul of Indian kitchen. It is essential in Indian food. We cannot imagine our food without spices. When you enter any Indian kitchen you breathe the flavors of spices.Traditionally they are kept in one container. It is called (Masala Dani) or (Masale ka dibba) means the container of spices. In modern kitchens spices are stored in separate bottles. spices are full of flavors and health benefits. we should be careful about the quantity of spices while using them. it differs from person to person. We use them according to our taste and choice of flavor.

The list of spices we commonly used:


Source

1: Turmeric

Indian Name: Haldi

Cultivation: India, Thailand, Southeast Asian countries, Central and Latin America and Taiwan.

Taste: Warm and bitter

Flavor: Earthy

Nutrition Value:

They are rich in manganese, fiber, protein, phosphorus, potassium, carbohydrate

Usage:

1. Food: It is used to add color and warm flavor.

2. Health benefits:

  • To boost immunity
  • Healing wounds
  • Curing Diabetes
  • Helps in Digestion


Source

Red Chili

Indian Name: Lal Mirch

Cultivation: India, China, USA, Turkey, Mexico, Spain and Indonesia.

Taste: Spicy

Flavor: Hot

Nutrition Value:

They are rich in Calcium, Vitamin B-6, magnesium, Vitamin A, Vitamin C

Usage:

1. Both whole and in ground powder form

2. Food:

  • To add spice and deep red color

3. Health Benefitis:

  • It keeps eyes healthy
  • It maintains blood pressure level
  • It helps in digestion
  • It helps in formulation of the new red blood cell


Source

Coriander Seeds

Indian Name: Dhania powder

Cultivation: India, Bulgaria, Russia, Romania, Iran, Morocco, Russia, Canada and Australia

Taste: Lemony citrus

Flavor: Warm and nutty

Nutrition Value:

They are rich in Calcium, manganese,magnesium, iron, zinc, copper and Vitamin C

Usage:

1. Both whole and in ground powder form

2. Food:

  • It adds a mild flavor

3. Health Benefits:

  • It helps in digestive system
  • It is useful in headache, muscle pain and arthritis

Source

Cumin Seeds

Indian Name: Jeera

Cultivation: India, China and Mexico

Taste: Sweet and bitter

Flavor: Warm, earthy and nutty

Nutrition Value:

They are rich in Calcium, iron, magnesium, Vitamin A, Vitamin B-6, Vitamin C and Vitamin D

Usage:

1. Both whole and in ground powder form

2. Food:

  • To add earthy and warm taste

3. Health Benefits:

  • It is good for digestion
  • it is a rich source of iron
  • It may help to improve blood cholesterol

Source

Asafoetida

Indian Name: Hing powder

Cultivation: Iran, Turkey and Afghanistan

Taste: Savory

Flavor: Pungent and smooth

Nutrition Value:

They are rich in Calcium, iron, phosphorous, carbohydrate, fiber and protein

Usage:

1. Food:

  • To add flavor

2. Health Benefits:

  • It helps in reduce stomach ache
  • It is useful in headaches
  • It helps in insects bites

Source

Fenugreek Seeds

Indian Name: Methi Dana

Cultivation: India, Morocco, Egypt, Ethiopia and Turkey

Taste: Bitter

Flavor: Sweet and nutty

Nutrition Value:

They are rich in Calcium, manganese, iron, magnesium, Vitamin C and potassium

Usage:

1. Food:

  • It gives a sweetness and deep flavor

2. Health Benefits:

  • It helps in lowering blood sugar levels
  • It helps in reducing cholesterol levels
  • It is used to reduce hair fall

Source

Musturd Seeds

Indian Name: Rai, Sarso

Cultivation: Canada, Nepal, Myanmar, Ukraine, Russia, China, Czech Republic and the United States

Taste: Spicy

Flavor: Hot, sharp and bitter

Nutrition Value:

They are rich in Calcium, manganese, omega 3 fatty acids, iron, zinc and protein

Usage:

1. Both as whole and ground powder form

2. Food:

  • These seeds are used in tempering different dishes and pickling

3. Health Benefits:

  • It helps in lowering blood pressure
  • It helps in Asthma attacks
  • It helps in arthritis
  • It has blood circulation improving propertie

Source

Clove

Indian Name: Long

Cultivation: Madagascar, Tanzania, Indonesia, Zanzibar, India and Sri Lanka

Taste: Warm and hot

Flavor: Strong and spicy

Nutrition Value:

They are rich in Calcium, manganese, iron and Vitamin-k, magnesium, sodium, zinc, copper and phosphorus

Usage:

1. Food:

  • To add intense flavor

2. Health Benefits:

  • It is used for oral health
  • It is useful in tooth ache
  • It kills bacteria
  • It helps in reducing stomach ulcers
  • It helps in regulating blood sugar

Source

Cinnamon

Indian Name: Dalchini

Cultivation: Sri Lanka, India, Myanmar, Brazil, the Caribbean, China, Vietnam and Indonesia

Taste: Sweet, hot and aromatic

Flavor: Woody

Nutrition Value:

They are rich in Calcium, magnesium, iron, Vitamin A, Vitamin B-6, Vitamin C

Usage:

1. Both as whole and in ground powder form

2. Food:

  • To add flavor in sweet, savory and baked dishes

3. Health Benefits

  • It may reduce the risk of heart disease
  • Antioxidants
  • It lowers blood sugar level

Source

Cardamom

Indian Name: Elaichi

Cultivation: Guatemala, India, Cambodia, Laos, Vietnam, Sri Lanka and Tanzania

Taste: Minty and spicy

Flavor: Highly fragrant

Nutrition Value:

They are rich in Calcium, magnesium, iron, Vitamin-C and Vitamin-B-6

Usage:

1. Both as whole and ground powder form

2. Food:

  • To add flavor and taste in sweet, savory dishes and is also used in tea and Turkish coffee

3. Health Benefits

  • It helps in digestion problems
  • It treats bad breath and cavities
  • It treats infections

Source

Black Pepper

Indian Name: Kali mirch

Cultivation: Vietnam, Indonesia, India, Brazil and China,

Taste: Pungent and hot

Flavor: Woody and piney

Nutrition Value:

They are rich in Calcium, manganese, magnesium, iron, copper, Vitamin-C, Vitamin-K and potassium

Usage:

1. Both as whole and ground powder form

2. Food:

  • To add flavor and spice

3. Health Benefits:

  • It helps in digestion
  • It helps in curing cold and cough
  • It helps in weight loss


This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2020 thoughtsprocess

Comments

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    • lizmalay profile image

      Liza 

      11 months ago from USA

      You're welcome :)

    • Vandna Patel profile imageAUTHOR

      thoughtsprocess 

      11 months ago from Navsari (India)

      I am so glad that you liked it. Thank you so much Liza for your kind comments.

    • lizmalay profile image

      Liza 

      11 months ago from USA

      I have used and still using all the spices you've mentioned above. Malay traditional cuisine used almost all spices here. Actually, I like the fact that Indian cuisine has influenced in the Malay cooking. Thank you for sharing!

    • Vandna Patel profile imageAUTHOR

      thoughtsprocess 

      11 months ago from Navsari (India)

      Thank you so much Dora Ma'am for the appreciation.

    • Vandna Patel profile imageAUTHOR

      thoughtsprocess 

      11 months ago from Navsari (India)

      Thank you so much Prithviraj for the appreciation.

    • MsDora profile image

      Dora Weithers 

      11 months ago from The Caribbean

      This is very interesting. I do like the scent of Indian spices in the restaurant. Thanks for including their nutrient benefits.

    • Prithviraj Shirole profile image

      Prithviraj Shirole 

      11 months ago from India

      Amazing information on various spices of India. I was not knowing Methi Dana is called as Fenugreek Seeds and Hing Powder as Asafoetida. Thanks for sharing.

    • Vandna Patel profile imageAUTHOR

      thoughtsprocess 

      11 months ago from Navsari (India)

      Hi,

      Thank you so much Lakshmi for the appreciation.

    • Aadhithan sujay profile image

      Lakshmi 

      11 months ago from Chennai

      Hi,nice and informative hub.

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