Indian spices?

Question

Can you recommend spices commonly used in indian dishes? I am aware of and already use curry and cumin. Anything else?

What are the black seeds that are often found in basmati rice in indian restaurants?

Peace and many thanks.

Answer 1

Here are some helpfil links:

http://www.vkhanna.com/Spices.html

http://paak-shaastra.blogspot.com/2007/0...

http://www.indianfoodsco.com/Submit/Indi...

http://www.indianfoodsco.com/Classes/Spi...

http://en.wikipedia.org/wiki/List_of_Ind...

http://www.foodsubs.com/SpiceInd.html

http://www.cuisinecuisine.com/IndianSpic...

http://www.penzeys.com/cgi-bin/penzeys/p...

Answer 2

Very good answers, EXCEPT: to "Ava" and "Desi Chef" you can't make good garam masala without cardamom. In fact that is the very line of delineation in Punjab between good quality and cheap garam masala, how much cardamom it has.... and in curries and cooking, it is NOT a "nice to have" its a "MUST have."

Just make a chai masala or a garam masala without cardamom, then try it WITH the cardamom, then I wont have to say anything more on the subject...........

Answer 3

The black seeds are black mustard seeds and are very common in Indian food.  Cumin seeds are also very common in Indian food.

Most Indian cooks/chefs do not use curry powder, instead we prefer to use specific blends of spices (masala) that are unique to a specific dish.  These can be made fresh at home or are available in any Indian grocery stores.  Larger cities even carry alot of these spices in the "Ethnic" aisle of your large supermarket.

These spices will work for all types of Indian food, not only Punjabi dishes or recipes.  India has wonderful regional food from all over --- so definitely try dishes from various regions.

MUST HAVES:  basic spices for any Indian dish

black mustard seeds

cumin seeds/ground cumin

coriander seeds/ground coriander

turmeric

garam masala (contains CARDAMOM!)

red chili powder (depends on your "heat" tolerance)

NICE TO HAVE SPICES:  (alot of the "sweeter" spices are already in garam masala)

asafetida (hing)

cardamom (green & black pods)

nutmeg

cloves

saffron

black peppercorns

star anise

cinnamon

bay leaves

curry leaves

fenugreek seeds (methi)

FOR SOUTH INDIAN RECIPES:

rasam powder

sambhar powder

urad dal (split black gram)

Answer 4

DON:  it is considered polite to simply answer the question without belittling or putting down other people's post.  You surely dont need to name any names!  It simply makes you look bad.

Honey, go with the Indians that answered --- I am sure they know best!

PS:  What's with all the "thumbs down"??  All answers have good points and merit.

Answer 5

The spices in Indian Cuisine are divided into two categories. On-set curry spices are added at the start of cooking. Nowadays, you can buy them as a spice blend known as 'Curry Powder'. Garam Masala is another combination of spices added near the end of cooking.

Basic Curry Powder: Turmeric Powder, Cumin powder, Coriander Powder, Fenugreek powder, Dried Ginger ground

Basic Garam Masala: Cardamom, Cinnamon, Cloves, and Black Peppercorn

In addition to Curry powder blend and Garam Masala blend, one may add whole Cumin seeds, Mustard seeds specially for tempering.

Most of the times salt, red chili powder, and a souring agent is added.

The Curry spice and Garam Masla blends vary from region to region and may include mustard powder, Fennel, Anise

Popular souring agents are:  Amchoor (dried tart mango powder), Lime juice, Tamarind, Anardana, Sumac

Coloring agents are added such as Degi Mirch (Kashmir Paprika), Maval petals, Ratan Jot, and Saffron

For sweets aromatic agents are added Rose, Kewra, Khas

It is hard to cover all the spices used in Indian cooking. It was not unusual in the old Royal Kitchens of India to carry nearrly 150 spices. Kebab such as Galwati had nearly 100 spices.

The black seeds you see on the Basmati rice may be 'Black Cumin Seeds', Fried white cumin seeds, or Nigella. Nigella seeds are used in Punjab on Naan as well as Basmati Rice. Fried White Cumin seeds are used to temper Dal, and in Basmati Rice in Uttar Pradesh. Black Cumin seeds are used in Lamb curries and Rice Dishes in Mughalai Cuisine.

I should also mention that split chickpeas (Desi Chana Dal), decorticated and split Moong beans and Urad beans are used as spices in South India.

Answer 6

the spices most often throughout the India are Turmeric, Coriander, Cumin, Black Pepper, Mustard Seeds, Cardamom, Cloves, Fennel Seeds, Ginger, Garlic and Chillies.

with mustard seeds most often used in rice

Answer 7

The most important/frequently used spices in Indian cuisine are chilli pepper, black mustard seed, cumin, turmeric, fenugreek, asafoetida, ginger, and garlic. Popular spice mixes are garam masala which is usually a powder of five or more dried spices, commonly comprised of cardamom, cinnamon and clove; and Goda Masala, a popular spice mix in Maharashtra. Some leaves are commonly used like tejpat (cassia leaf), coriander leaf, fenugreek leaf and mint leaf. The common use of curry leaves is typical of all Indian cuisine. In sweet dishes, cardamom, nutmeg, saffron, and rose petal essence are used.

Answer 8

You have been given comprehensive lists of spices,i will not risk repititon but go on to the other questions raised ,Most Indian cooks &,housewives do not use a set of reaymade spices clubbed together as curry powder ,they mix & vary as the go on ,dipping into a wide array of spices that are readily available for use in the kitchen.

Mustard seeds are the little round ones that range from reddish brown to dark brown ,they are dropped whole into hot oil to spluter,thus seasoning the oil for vegetable dishes (sabzi),dals,pickles etc.Also pounded or ground for curry pastes.

The seeds that go into basmati  rice especially in biryanis & the like are black cumin ,fine caraway like seeds with a distinctive flavour ,botanical name Buniom persicum .Not be confused with nigella or aniseed.Used as an important ingredient in garam masala.