Indian spices – what you could not miss in the kitchen
Healthy eating must be also varied. That’s for sure. The era of globalization it gives us the chance to recoup from the treasure boxes of different cultures. India is definitely not to miss. The special character of the local cooking tradition in large part is made out by the spices. You create the incredible exotic taste, which is to be confused with any other.
Indian recipes with following spices
So that Indian food is also Indian tastes, you need the following spices
Indian spices and the climate of the country
The climate in the country and the natural conditions make possible the surplus production of spices in this country. Indian spices find themselves in their full diversity in everyday life as well as in the special dishes. By which other culinary culture can be said because, that she has developed the potential of spices to this extent? We think actually no competition. So, it’s no wonder that Indian spices are so famous.
Cardamom, cumin, cloves, coriander, saffron…
The taste of India
Curry has the leading role in the Indian spices
Let’s start with curry. This is yet the most representative among the Indian spices. The blend of spicy and sweet taste is super exciting and interesting. It will be won by the leaves of a tree with the same name. The spice is less fresh and in most cases in the form of powder. In the latter case it is obtained by drying. You have several different variations of this spice even in the rough State. Some particular specialties are prepared with Red Curry.
Curry are also liquid extracts and pasta.
Indian food cooking
Cardamom for tea and other goodies
We now move to an another representative of Indian spices. Cardamom is derived from green pods of the special kind. The seeds, which are therein, are essential for any kitchen. It is added to different kinds of tea.
You can enjoy the more flavor the rice and baking recipes. The cardamom is one of the most expensive Indian spices at all.
Cardamom and cloves
Caraway seed is obtained from special bushes, which are at home in India. Sometimes, even whole caraway leaves are used in cooking. They have a sweet, slightly spicy taste.
Caraway and cumin powder
We continue our tour of the Indian spices with the coriander. Did you know that it is derived from a spice, which belongs to the family of carrots? Only the seeds of this spice are described as coriander. The leaves have a completely different use.
Coriander seeds, fresh coriander leaves, and coriander powder
Today, we will complete our representation of Indian spices with the appearance of Saffron. It is one of the most popular delicacy ingredients of around the world. Saffron is obtained by a plant native to Asia. It is characterized by a specific, sharp taste. Saffron is also part of the very expensive spices. It can be explained that by the cost of production for the most part. 110 000-165 000 flowers are necessary in order to make a kilo. So could you explain now the sometimes cosmic rates 1600 euro per kilo?
Used saffron primarily for sweets in India
Traditional Indian spices – cardamom, clove, coriander, cinnamon and cumin
Directly on the market
Indian spices in European cuisine