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No Indian meal is considered complete
without Indian Spices, known as ‘Masala'.
WHAT IS SPICE?
• A spice is a dried seed, fruit, root, leaf used as a
food additive for the purpose of flavor, color, or
a...
•
Bay Leaves
They are used in soups,
stews, meat, seafood,
and vegetable dishes.
Asafoetida
This spice is used as
a digestive aid and in
food as a condiment.
Cardamom (Small)
Cardamom is
the dried ripe
fruit. Because
of its very
pleasant
aroma and
taste.
Cardamom (Large)
It is recognised
by its small seed
pods
Cassia

It is used to
treat
insomnia
and asthma
and its
extract has
antioxidant
properties.
Charoli
●

Buchanania seeds are used
as a cooking spice primarily
in India. Flavored dried
seeds of a shrub called
Buchana...
Chilli
Used in both food
and medicine.
Cloves
Cloves are
aromatic
flowers used
in cuisine
Coriander
Although
sometimes
eaten alone, the
seeds often are
used as a spice
or an added
ingredient in
other foods.
Cumin
It is used in
the cuisines of
many different
cultures, in
both whole
and ground
form.
Curry Leaf
Often used in
curries usually
fried along
with the
chopped
onion in the
first stage of
the
preparation.
Fennel

Fennel is a plant species in the
genus Foeniculum. It is a hardy,
perennial, umbelliferous herb,
with yellow flowe...
Fenugreek
It is an annual plant in the family
Fabaceae with leaves consisting
of three small obovate to oblong
leaflets.
I...
Garlic
Commonly known as garlic.
Garlic originated in Central Asia,
[3] and has long been a staple
in the Mediterranean re...
Ginger
It is consumed as a delicacy,
medicine, or spice. Ginger
cultivation began in South Asia
and has since spread to Ea...
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...
Mace

Mace is a spice made from the
waxy
red
covering
that
surrounds nutmeg seeds. The
flavor is similar to that of
nutmeg...
Mint
Mint is frequently used in Greek,
Turkish, and Middle Eastern
cooking. It blends well with fruit,
meats, and other he...
Mustard
Mustard seed is used as a
spice. Grinding and mixing the
seeds with water, vinegar or
other liquids, creates the y...
Nutmeg
Nutmeg has a sweet and
delicate flavour in Indian
cuisine flavoring used in
some curries and almost
exclusively in ...
Pepper Long
●

●

The fruit of long pepper is
a set of tiny fruits, each the
size of a poppy seed
Long pepper is usually d...
Pepper
●

●

The pepper has been
cultivated
since
ancient
times, originally in India. In
the Middle Ages it was
ground
and...
Pomegranate
●

●

The fruit is eaten fresh,
grain by grain, removing
bark and bitter lamellae
separating the cells where
t...
Turmeric
●

●

Turmeric is an ingredient of
curry in the cuisine of India
and provides a distinctive
bright yellow color, ...
Yellow Mustard
●

The mustard seeds are
used as a spice in
Northern India and Nepal,
with usual roasting until
they explod...
Star Anise
●

Masala chai is a
typical
drink
of
southern
India,
consisting
of
a
mixture of tea with
spices and herbs
aromá...
Saffron
Saffron is said to aid in
digestion and to be
helpful for stomach
pains and other related
ailments.
It is also som...
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Spices final version

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Spices final version

  1. 1. No Indian meal is considered complete without Indian Spices, known as ‘Masala'.
  2. 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.
  3. 3.
  4. 4. Bay Leaves They are used in soups, stews, meat, seafood, and vegetable dishes.
  5. 5. Asafoetida This spice is used as a digestive aid and in food as a condiment.
  6. 6. Cardamom (Small) Cardamom is the dried ripe fruit. Because of its very pleasant aroma and taste.
  7. 7. Cardamom (Large) It is recognised by its small seed pods
  8. 8. Cassia It is used to treat insomnia and asthma and its extract has antioxidant properties.
  9. 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.
  10. 10. Chilli Used in both food and medicine.
  11. 11. Cloves Cloves are aromatic flowers used in cuisine
  12. 12. Coriander Although sometimes eaten alone, the seeds often are used as a spice or an added ingredient in other foods.
  13. 13. Cumin It is used in the cuisines of many different cultures, in both whole and ground form.
  14. 14. Curry Leaf Often used in curries usually fried along with the chopped onion in the first stage of the preparation.
  15. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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.

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