1. No Indian meal is considered complete
without Indian Spices, known as ‘Masala'.
2. WHAT IS SPICE?
• A spice is a dried seed, fruit, root, leaf used as a
food additive for the purpose of flavor, color, or
as a preservative that kills harmful bacteria or
prevents their growth.
8. Cassia
It is used to
treat
insomnia
and asthma
and its
extract has
antioxidant
properties.
9. Charoli
●
Buchanania seeds are used
as a cooking spice primarily
in India. Flavored dried
seeds of a shrub called
Buchanania launched, grown
throughout India, mainly in
the northwest. After the hard
shell is cracked, the stubby
seed within is as soft as a
pine nut.
13. Cumin
It is used in
the cuisines of
many different
cultures, in
both whole
and ground
form.
14. Curry Leaf
Often used in
curries usually
fried along
with the
chopped
onion in the
first stage of
the
preparation.
15. Fennel
Fennel is a plant species in the
genus Foeniculum. It is a hardy,
perennial, umbelliferous herb,
with yellow flowers and feathery
leaves. It is indigenous to the
shores of theMediterranean but
has become widely naturalized
in many parts of the world,
especially on dry soils near the
sea-coast and on riverbanks.It is
a highly aromatic and flavorful
herb with culinary and medicinal
use.
16. Fenugreek
It is an annual plant in the family
Fabaceae with leaves consisting
of three small obovate to oblong
leaflets.
It
is
cultivated
worldwide as a semi-arid crop,
and its seeds are a common
ingredient in dishes from the
Indian Subcontinent.
17. Garlic
Commonly known as garlic.
Garlic originated in Central Asia,
[3] and has long been a staple
in the Mediterranean region, as
well as a frequent seasoning in
Asia, Africa and Europe. The
ancient Egyptians are known,
and has been used for both
culinary and medicinal.
18. Ginger
It is consumed as a delicacy,
medicine, or spice. Ginger
cultivation began in South Asia
and has since spread to East
Africa and the Caribbean.
19. Kokam
It is used as a garnish, just to
add an acid flavour to curries.
Both the ripened rind and juice
of kokam fruit are used in
cooking. The dried and salted
rind of the fruit is used as a
condiment in curries. We make
use of Kokam in the preparation
of cooling syrups while kokam
butter is used as an edible fat
which is nutritive, antiseptic and
demulcent. The kokam tree is
found in Southern India and in
the evergreen forests of Assam,
Khasi, Jantia hills, West Bengal
and Gujarat.
20. Mace
Mace is a spice made from the
waxy
red
covering
that
surrounds nutmeg seeds. The
flavor is similar to that of
nutmeg, with a hint of pepper
and a more subtle note which
can be overwhelmed by heavyhanded cooks. It is readily
available in many cooking
supply stores in both whole and
ground form, and it has a wide
range of uses from desserts to
savory roast
meats.
The
versatile flavor can make mace
a useful spice to have around,
especially since many recipes
call for it.
21. Mint
Mint is frequently used in Greek,
Turkish, and Middle Eastern
cooking. It blends well with fruit,
meats, and other herbs, and is a
common ingredient in yogurt
sauces. In Western cooking,
mint is mostly paired only with
lamb, or used for tea.
22. Mustard
Mustard seed is used as a
spice. Grinding and mixing the
seeds with water, vinegar or
other liquids, creates the yellow
condiment known as mustard.
The seeds can also be pressed
to make mustard oil, and the
edible leaves can be eaten as
mustard greens.
23. Nutmeg
Nutmeg has a sweet and
delicate flavour in Indian
cuisine flavoring used in
some curries and almost
exclusively in sweets
Nutmeg aromatic
species is used in the
usual ground salt and
sweet preparation
24. Pepper Long
●
●
The fruit of long pepper is
a set of tiny fruits, each the
size of a poppy seed
Long pepper is usually dry
as a spice and seasoning
plant grown for its fruit,
which is employed. Long
pepper is a close relative
of the black pepper plant,
and has a similar, though
more spicy taste.
25. Pepper
●
●
The pepper has been
cultivated
since
ancient
times, originally in India. In
the Middle Ages it was
ground
and
used
to
counteract the taste of rotting
food.
Pepper loses flavor and
aroma if left outdoors once
collected,
so
airtight
storage
preserves
its
aroma and flavor longer.
Another way that pepper
flavor is lost exposing it too
long
26. Pomegranate
●
●
The fruit is eaten fresh,
grain by grain, removing
bark and bitter lamellae
separating the cells where
they are. It is much
appreciated by children. It
can be used to make
sorbets, drinks, grenadine
syrup and as an ingredient
in cooked dishes.
In the kitchen of Punjab in
Northern India, their dried
beans are used as a spice
in vegetarian dishes, which
provide a bittersweet taste.
27. Turmeric
●
●
Turmeric is an ingredient of
curry in the cuisine of India
and provides a distinctive
bright yellow color, from
the root of the plant
It is one of the most widely
used spices in Indian
cuisine as a food coloring
to the rice, meat and
various dishes. Also part of
the spices that give color
like curry.
28. Yellow Mustard
●
The mustard seeds are
used as a spice in
Northern India and Nepal,
with usual roasting until
they explode. It is also
planted for saag (shoots)
that are skipped and are
used as a vegetable
sarson ka saag in
29. Star Anise
●
Masala chai is a
typical
drink
of
southern
India,
consisting
of
a
mixture of tea with
spices and herbs
aromáticas.1 is very
consumed by the
masses and can be
purchased
through
the streets called chai
wallahs sellers.
30. Saffron
Saffron is said to aid in
digestion and to be
helpful for stomach
pains and other related
ailments.
It is also sometimes
used to help ease or
cure other illnesses,
such as fever or flu
symptoms.
