Spices: The Treasured Flavoring Jewels

Introduction

Let’s open the treasure box of Spices!

In the heart of South Asian cuisine, a whiff of these spices offers an aromatically enchanting experience. Each spice stands out for its unique aroma, exotic flavor, and incredible health benefits. Just a pinch of these spices is enough to enhance a dish deliciously!

A guide to the basic spices/pantry basics that are used in South Asian (mostly Indian, Pakistani, and Bangladeshi) cooking.

Feel free to email me at soul@mindbodysoulsisterz.com if you have any additional questions about spices and South Asian pantry basics!

IN THIS ARTICLE

Cumin

Coriander

Turmeric

Red Chili Powder

Black Peppercorn

Cardamom

Mustard Seeds

Garam Masala

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Cumin

Cumin seeds have a warm nuttiness with a distinct earthy taste. It’s a key ingredient used as a whole in tampering to flavor rice, daal, curries, chutneys, & pickles. When dry roasted & ground, the cumin powder is used during the middle/end stages of cooking as well as in raita (yogurt dip). They are a key ingredient in one of my favorite Pakistani dishes called ‘Zeera’ (cumin) ‘Aloo’ (potatoes).

Cumin seeds are packed with anti-oxidant and help keep cholesterol levels in check.

Coriander

Coriander seeds infuse a citrusy tartness along with woody undertones. When toasted & ground, the spice releases a sweet floral essence and is often used along with ground cumin in marinades as well as gravy dishes.

It is a core flavoring agent in South Indian vegetarian & non-vegetarian cuisines such as sambar, rasam, vindaloo, and fish curries. In Pakistani cooking, coriander seeds are used in the famous street food ‘Chapli Kabob’. Coriander seeds are excellent for gut health. The seeds can be used whole or ground.

Turmeric

The natural yellow coloring ingredient in Indian cuisine, turmeric powder has a sharp warm taste! It is used in all kinds of savory dishes such as stews & stir-fries for its bold flavor and immense health advantages.

A fabulous anti-inflammatory agent, turmeric is full of medicinal properties that safeguard from seasonal flu, strengthens bones, and assists in improving the brain functionally. Turmeric has become popular in the western world, in drinks such as the ‘Golden Latte’.

Red Chilli Powder

Red chilli powder is achieved from grinding sun-dried red chillies and has a bold pungent floral heat that is best consumed moderately.  It’s the authentic way to add color and spice up curries, fried veggies, egg gravy, fish, meat, or chaats (uncooked snack). Red chilli powder is loaded with Vitamin C and antioxidants.

Black Peppercorns

Black peppercorns used as whole or ground, add a distinct deep heat and inviting fragrance to dishes. Originally harvested as green berries, they are dried after the ripening process. This ancient spice is used worldwide in a variety of hot/cold dishes. Its cooling effect on the body helps relieve exhaustion.

Cardamom

 Cardamon pods are available in green & black varieties! They are superb for treating digestive issues, help maintain blood pressure, and the green variety is often chewed to counter bad breath & tooth cavities.

Green cardamom has a cool yet sweet tempting scent which makes it a crucial spice for flavoring rice dishes like pulao & biryani. When its green skin is removed, it reveals tiny black/grayish seeds that are traditionally ground in mortar-pestle to be used chiefly in desserts like halwa & payasam.

Black cardamom pods on the other hand bring in a bold smoky smell as they are dried over the fire! They are mostly used in savory dishes.

Mustard Seeds 

Mustard seeds infuse an intense pungent nuttiness. It’s a vital tampering spice in South Indian cuisines, while in Eastern Indian cuisines its paste is majorly used in fish curries. It is extensively used in pickles and chutneys as well!

Garam Masala 

Garam Masala is the classic go-to spice blend prepared with an assorted set of dried spices. Every family has its version of garam masala that is prepared using as few as 5 spices or with more than 20 spices. It is sprinkled towards the end in savory recipes covering vegan, vegetarian, & meat curries to add a complex rich aromatically warm flavor.

Usually, cloves, cinnamon, nutmeg, mace, star anise, coriander seeds, black pepper, cumin seeds, & cardamom are dry roasted and ground to prepare garam masala.