Uncommon Spices of India

India is a vast country and full of diversity. The food too is diverse. While some foods are commonly used many other are used once in a while or rarely. It is the spicy food that makes Indian food so delicious. But it is not all hot and spicy some masalas are used rarely. People store common masalas but they also store masalas, herbs, and dried fruits like kokum, kasuri methi, and aonla or Indian gooseberry. Some spices are regional and local. These are rare pan India and are specific or local to an area. These can be termed as lesser known and fetch real diversity in Indian Cuisine.

Some of the lesser-known spices are:

Kokum

Kokum is used as a spice and is local to the Kokan Region, some parts of Maharashtra, Goa, Karnataka, and Gujarat.  The fruit is salted and dried and stored with a long storage life. Often it is dried, ground to powder, and stored. Kokum is used in vegetable curries and daal or lentil soup.      

Bhoot Jhalokia

One of the hottest chilies in the world finds one bite and tears started rolling from your eyes. The chili pepper grows in Assam and is sent to all parts of North India.

Lakadong Turmeric

LakadongTurmeric is one of the most liked spices in South Asia. The rhizome spice has found international recognition. Lakadong turmeric has a greater amount of curcumin. The rhizome is the most prized variety of people. It is grown in the Meghalaya State of India. The spice is derived from the underground stem of Curcuma Lomba Root and rhizome.  

Jakhiya

Jakhiya is an edible seed of the Himalayan region. It is widely grown Grahwall in the Uttarakhand State of India. in the Garhwali cuisine in Uttarakhand. The seeds are used for tampering and it is added to curries and different gravies. It is delectable, crunchy, and pungent. 

These are some lesser-known spices of India. Living Beyond sells wholesome masalas in attractive packing. Wholesome spices are trending in India as powdered ones are gathering a bad reputation. The powder masalas and those sold as loose are often of low quality and often adulterated.

Some Common Indian Spices

 Whenever you enter an Indian household food fragrance floats universally, and it also manages to enter the neighborhood. While Indians are known to use a wide array of spices or masalas some ingredients are routinely used.

People use almost 80 spices in their recipes in India. Of these, a large number of spices are grown in India to be consumed locally and exported as well. Remember almost all the masalas used in the country contribute to health and contain many antioxidants, vitamins, and minerals besides the medicinal properties. Some are even able to fight cancer, reduce cholesterol, and ward off common diseases. Spices used in everyday cooking as well as in special recipes are:

Coriander is used in the wholesome form and in powdered form. If you peek into the kitchen in an Indian household you will find round container comprises of smaller containers that contain spices and coriander is one of them. It is the best curry flavor with a citrusy fragrance a not-so-sweet taste with a nutty aroma. In many recipes, the whole spice coriander can be fun to crunch

Turmeric is known globally for a plethora of medicinal properties the woody spice is a dried rhizome. It is used both as a whole as well as in the powdered form. Usually, it is available as whole rhizomes and powdered before use.

Cumin is used as a whole especially during blooming along with its powdered form in most of the recipes and curries. It is simply indispensable. It is savory, nutty, and mildly pungent. Remember masalas when used in conjunction change the flavor and aroma of the recipes and rarely dominate as independent.  

Mustard seeds are used as a whole and rarely grounded. They have a strong pungent taste like mustard oil but the seeds are odorless.  

In India, most housewives store the masalas as a whole and ground them in measured quantities, and stored them for daily use. Small flour mills do the job of grinding for a small charge. Wholesome spices are readily available in Indian markets. Living Beyond sells wholesome spices in attractive packing. It also sells premix recipes in wholesome form.   

Spice Variation in Our Kitchens

 Indian cuisine is vast and complex apart from base matter like vegetables, meat, and cooking oil, a large chunk of space is taken by spices.  In the forefront are the most common masalas which are used daily, while some rare spices also find storage in the cupboard. 

In India, as you travel across the country the flavors change for the same particular dish. You must note that even spices across the country change subtly in flavor. This is called regional variation. The regional variation makes the same recipe pan India different. It is these regional variations among the spices that change food dynamics in India.

Desi Masalas

Chefs and even housewives are known to make special efforts to procure these spices preserve them in their pantries, and use them when required. These rare spices vary from region to region take for example chilis (red pepper). Some masalas like saffron, Jaiphal, or nutmeg and mace are not rare, but nevertheless, they are used rarely in special dishes. Both spices are used in conjunction with others usually in a recipe masala.  

Mind Boggling Varieties

There are mindboggling varieties of chillis in the country, and this applies to almost all common spices. Bhoot Jhalokia chili and Guntur chilies are supposed to be very hot, and highly pungent. When you enter a friend's kitchen you will realize the difference in the aroma that permeates the house. This indicates that a special variation of common spices is being used. Well, this is not always the case, even the cooking style makes a difference not to speak of the base materials being used. Due to variations, the top note or the base note may change. But the variation is very subtle hence a pav bhaji will taste like a pav bhaji only a little different. Yum!      

For the uninitiated, the Indian cuisine mainstay is the masalas, and they are used vigorously in all the kitchens pan India. Perhaps the extensive use of masalas is limited only to the Indian subcontinent and nowhere else.

In a masala, several spices are used in varied proportions. Coming back to variation, the percentage addition of each masala changes the taste subtly. Hence many factors influence the taste, aroma, and flavor of Indian recipes.

One more variation arises from how the masalas are preserved and used traditionally. Using a mix of whole spices makes a major difference in Indian cuisine. Unlike the overheated adulterated powdered spices, in this case, you can see and feel the masalas. Living Beyond sells whole spices in India in attractive packing. You have to open the packet, roast, grind them and add them as per the recipe.    

Three Most Common Spices of India That are Healthy

In the Ayurvedic System of medicine, spices are used not for taste but more so for their use as health ingredients or therapeutics. The same spices are used in Indian kitchens, they are used as flavors but the health benefits accrue. Very few people in other countries realize the health benefits of Indian spices. The role of spices is used in flavoring, coloring, and even as a preservative. Most of the spices are also used in the industry in pharmaceutical industry, medical, cosmetic, and perfumery.

The masalas also cure many diseases like heart disease, diabetes, skin disorders, and anti-inflammatory agents. They contain vital chemicals, antioxidants, minerals, and vitamins. Some of the spices are also linked to preventing  AIDs, cancers, and other disabling diseases. Some of the spices are well touted for a healthy heart.    

The spices are used in various Indian recipes, and there are hardly any recipes where the masalas are not added. They are most often used in tampering. Some of the commonly used spices are:

Cumin

Cumin is universally used, except in sweets, it is called Jeera by many other vernacular names in different regions of India. Jeera has an aromatic odor and a sweet spicey taste. It is used as condiments but goes well with curries, soups, and even fried food where the powder is sprinkled over the whole seeds. Cumin is often roasted grounded and then used in the recipes. Cumin is used all over India in local and regional dishes hence, it is indispensable.    Nutritional Values.

Calories- 350Kcal,

Protein- 18.7g,

Total Fats- 15g,

Carbohydrates- 36.6g,

Fibre- 1.2g,

Minerals- 5.8g,

Calcium- 1080mg,

Phosphorus- 511mg,

Iron- 11mg

 

Turmeric 

Turmeric is a rhizome, that grows in India, and is also imported from Afghanistan. Its use is widespread, and pan India. It has a woody taste but obliterates when used in curry powders, and other masalas.  It is not very aromatic but often smells like orange and ginger. Turmeric is known as haldi in Hindi and has many other vernacular and regional names. It is easily recognizable because of its bright orange color and thus, it is often used as a dye in the industry.

Mustard Seeds  

Mustard is also known as "sarsonh" in Hindi, and many other vernacular and regional names. It's a small seed shaped like small round balls.  They are used as a whole and in powdered form. Oil is also extracted from mustard.  and is known as sarsonh oil in India. It is widely used in North India for frying.

Nowadays, spice is available as whole mustard seeds in beautiful packings.  It is sold all over India by Living Beyond company based in India. It is also available in whole-spice curry recipes sold by Living Beyond in India.

Spices Powdered and Whole Spices

The spices or masala inventory is an indispensable part of Indian kitchens these include powdered spices, fresh and dried herbs, and whole spices. Some spices are kept stored as whole spices since they are easier to store, easy to preserve, and remain stable for a long time. In comparison, preground spices are vulnerable to weather and moisture in storage rooms.

As compared to preground spices whole spices retain flavor for a long time as less surface area is exposed. The preground spices lose their flavor much faster. While being grounded they are subject to heat which further impacts their flavor. Thus, cooks all over the World prefer whole spices to powdered spices for precisely the reasons mentioned here.            

Nowadays many spice companies are marketing whole spices and premixed whole spices as they can be authenticated for freshness, and quality.  Coriander, cinnamon, chilis, clove, mustard, and cumin are used whole during blooming. The spices are best bloomed in ghee or clarified butter or mustard oil and lightly fried for the taste and flavor to mix with the rest of the ingredients.  Blooming is carried out for a few seconds so that the flavors and fragrances come out without causing the masala to get burned. Some of the herbs used as a whole are sacred Basil or tulsi, coriander, mint, and curry leaves.   

Some popular Indian spices are available in whole form as well. Many a lightly roasted and ground before adding them to recipes.

Asafoetida: is extremely fragrant and exudes an acrid pungent smell. But asafoetida is indispensable in many vegetarian recipes. Those unfamiliar with the spice may find it overwhelming but its fragrance which gels well with vegetarians adds much to the flavor and aroma of the dish. The spice is preserved in containers that are tightly closed else the smell will linger for a long in the kitchen.

Black Peppercorns: Black peppercorns are used both ways as whole or in powdered forms. In many recipes, most of the spices are added in whole form and black peppercorn is one of them.

Cardamom Pods are used in both nonvegetarians as well in vegetarian recipes. Cardamom pods with seeds inside create a sweet aroma and gel well with the masala mix while being cooked.  

Chilis are used in dried form and added during blooming. They are also cut into small pieces and added to recipes that impart pungency. But remember for most of the Indians who love spicey food chilis are indispensable. 

Coriander is stored dried and added directly to the recipes as well in powdered form. It is more used in powdered form.

Cinnamon finds its place in meat or rice dishes in Indian cuisine. Whole cinnamon sticks are usually added.

Cloves are also stored as a whole and added directly to the recipes. They impart a pungent, hot, and strong fragrance and cannot be consumed directly.

Using whole spices in Indian recipes is common practice all over the country. Whole spices are now widely available in attractive packing in India. Living Beyond a spice company in India sells wholesome spices in pure form as well as premix recipes for popular dishes.

 

From Plain Chai to Masala Chai

Chai is a universal word in Northern India. Believed to have originated in  China first as a medicine and then as a beverage, the plant was then brought to Assam in India.  Or was it already growing in the northeast is a mystery shrouded in an ancient era? Well, one thing we are sure, the beverage as it evolved became famous all over the World but more so in Asia. In many countries, tea is consumed ceremonially during the high tea sessions,  but it is a brew of daily habits.   

Chai

In India black leaf tea is very common and it turns into chai whence milk is added. People invariably add milk to their brew, and this is a pan India.  Though the beverage is also had without milk it is less common. You will have to instruct the hosts of the waiter or seller not to add milk and sugar. Yes, sugar is added generously to Chai. Most of the flavor is due to the leaf, and since there are thousands of varieties the taste, aroma, and flavor change from region to region depending upon the leaf they have used. Predominantly the plant thrives in Assam and South India in the Nilgiri Hills.

Assam chai is most preferred, especially the Darjeeling leaf which is highly aromatic and flavorful.  But many superior varieties are growing in Assam. But as per the trend, the chai leaf we get is a blend of many varieties blended by the best blenders and tea tasters. Most of the packaged tea sold usually in jars and cartons are blends of the finest full-leaf varieties usually called CTC meaning Cut Turned and Curled in the tea factories. The result is small pellets. If we look carefully at the black leaf we find the leaf turned into pellets.

Though most of the chai is drunk without any spices consumers do add masalas to the brew. Ginger, cardamom, and cinnamon are the most popular. Nowadays a lot of Chai Masalas have come up as the trend increases the demand.

But without going into the nitty gritty, Living Beyond based in Mumbai sells the finest
chai masala in attractive packing. They pack whole spices that are mixed in the right proportion to deliver a tongue-tingling taste. The difference is carefully chosen masala packed whole for you to judge and authenticate. No mixing cheap powder mind you.            

Type of Chilis in India

Often associated with heat and a sharp biting taste that makes people sweat chili powder nevertheless is used in each Indian recipe.  The taste and impact described here manifest themselves only when over-the-limit quantity is used. In most, Indian Cuisine chili powder is used in very subtle amounts and that imparts a certain tanginess to the dish and nothing more. The seasoning is used as powder, dried form, and after deep frying. The latter after being fried loses its sharp bitter taste and this is the way it is consumed mostly in India.

There are several types of chilis consumed in the country some of them are like an electric current and very few people use them as seasoning. Many varieties like Kashmiri chili is mild and ends up imparting color. While in most the cuisine raw green ones are added sliced and they can hit you if it is of a hot variety. Red chili powder is mostly used to sprinkle over dishes and the people of this country cannot do away without the sprinkle.

Incidentally, this seasoning was introduced by Portuguese Vasco Da Gama in the 16th Century.   Although the country is not the original home of this seasoning it produces around 25% of the world's production.

Some Types of chilies are:

• ·         Bhut Jolokia is one of the hottest in the country. It is grown in the North East. It has been certified as the hottest seasoning in the World.
• ·         Kashmiri variety is extensively used in India and used for the color it imparts to the dishes as well as a mild taste.
• ·         Jwala is grown in Gujarat and is very hot and pungent. It is also known as finger hot pepper.
• ·         Kanthari variety is white but imparts a pungent and hot flavor.
• ·         Byadagi is used for color and pungency and is popular in South India and Maharastra.

While most of the varieties are used locally where they are grown Kashmiri Chili is widely used all over the country. Most green chilis turn red after they are dried but some grow red from the shoots. Available in loose form the market is being taken over by branded powder available in packets.  

As per a new trend, chilis are being sold as whole spices in packets to maintain the freshness and authenticity of the product. Living beyond sells chili as whole spices and also in premixed masalas each dedicated to popular recipes. Popular recipes like mutton and chicken curries, bottled or east Indian masala, sambar, pav bhaji, rasam, and rajma to name a few.         

Common Kitchen Ingredients

In spite of the great diversity in Indian Cuisine, kitchens in Indian households stock some basic ingredients used to cook everyday food. Remember women in India spend a lot of time in the kitchen except few in major cities who are working. The daily routine of cooking breakfast, lunch, and dinner prevails in almost all households in the country. That Indian food is terribly spicy and hot is a myth as far as the daily diet is concerned. The daily diet comprises mildly spiced food and is rarely hot as presumed. 

Indian Spices

While the staple fare is rice, roti, lentil soup or dal, and vegetables among vegetarians, meat eaters add meat to their diet often replacing the vegetable. Hence few commonly used spices in a staple diet are:

• Red Chili
• Cumin Powder
• Garam Masala
• Turmeric
• Mustard Seeds
• Cumin Seeds
• Ajowain
• Asafoetida
• Dried Fenugreek Leaf Powder
• Fenugreek Seeds

In most of the common recipes, mint leaves or coriander is sprinkled over to impart an herbal touch of freshness. These herbs are rich in Vitamin C and impart amazing flavor.   Although these seasonings appear too common, a magical amalgamation of these in varied proportions imparts amazing and varied tastes. It would be wrong to term these spices as commonplace they are health-giving and add to the basic flavor of lentils and vegetables. 

In South Indian Households, dal is replaced by sambar which again is a flavorful lentil soup with tamarind, tomatoes, and vegetables added to it. In Southern India, people are predominately rice eaters and they consume little wheat in the shape of chapatis. This is applicable to East India where fish curry replaces dal often.       

All the common ingredients described above are available in powdered or seed form in the open markets or in packets. Of late packet, masalas are capturing the market but the trend is moving towards whole spices in modern packing. Besides the whole spices, the trend is also favoring ready-to-mix whole spice recipes in modern packing. The recipe comprises popular dishes which are complex and require time and patience to make at home. 

The alternative in modern packaging is ready-to-mix whole-spice recipes that save time. All one has to do is open the packet, pour whole spices and roast them lightly and then grind. The powdered spice mix so obtained has to be mixed in the recipe to ready the dish. 

The concept of whole spices is picking ground as the ingredients can be judged for quality and freshness unlike in the case of packed powders. In the case of the latter is difficult to make out what is mixed in the powder and how fresh it is?  Thus, in time to come whole spices consumption in Indian kitchens will rise exponentially. 

Welcome to My Food and Spices Blog

 Welcome to My Food & Spices blog. Most of the entries would be on Indian food and spices. All Are Welcome to subscribe and read.