Indian cuisine is famous the world over for the rich spices that give it the strong aroma and flavours. Yes, some of the spices can be quite fierce on the tongue, but they also give the food great taste, which keeps bringing the diners back for more. The Indian cuisine and spices has not only attracted the food lovers but also the researchers from worldwide as they take keen interest in preparing journal papers on Indian cuisine and spices.
Cumin is used quite a lot in the cooking of the sub-continent. Many cooks dry roast the seeds so that the true flavour of the spice comes out. However, this spice can be quite strong and overpower all the other flavours of the dish, which is why cooks avoid using it to finish the dish. Mustard seeds are used a lot in the cooking styles in the northern areas of the country. It is common to find acres and acres of mustard fields in these parts. Many cooks add them in hot oil and sit back while the seeds sizzle with great intensity. For vegetarians the mustard oil is used to marinate salads, while non-vegetarians enjoy it on grilled meat.
Turmeric has many healthy properties to it. It is especially known to keep away many ailments including ulcer. It also has a great flavour to it. That is why it is found in the cuisine of all the states of the country. This is also the spice that gives many dishes its yellow colour that this nation’s cuisine is so famous for. Cardamom and cinnamon are commonly used in rice dishes.
Then we come to the red chillies. This is the spice that many foreigners are wary of when it comes to Indian food because it gives the dishes their legendary fiery nature. They also add colour to the dish. But Indian food is also fiery for another reason. In a country that experiences extreme summers, the hot spices keep the body cool.
Indian cuisine and the fragrance of spices
Posted in Indian food
Indian cuisine is famous the world over for the rich spices that give it the strong aroma and flavours. Yes, some of the spices can be quite fierce on the tongue, but they also give the food great taste, which keeps bringing the diners back for more. The Indian cuisine and spices has not only attracted the food lovers but also the researchers from worldwide as they take keen interest in preparing journal papers on Indian cuisine and spices.
Cumin is used quite a lot in the cooking of the sub-continent. Many cooks dry roast the seeds so that the true flavour of the spice comes out. However, this spice can be quite strong and overpower all the other flavours of the dish, which is why cooks avoid using it to finish the dish. Mustard seeds are used a lot in the cooking styles in the northern areas of the country. It is common to find acres and acres of mustard fields in these parts. Many cooks add them in hot oil and sit back while the seeds sizzle with great intensity. For vegetarians the mustard oil is used to marinate salads, while non-vegetarians enjoy it on grilled meat.
Turmeric has many healthy properties to it. It is especially known to keep away many ailments including ulcer. It also has a great flavour to it. That is why it is found in the cuisine of all the states of the country. This is also the spice that gives many dishes its yellow colour that this nation’s cuisine is so famous for. Cardamom and cinnamon are commonly used in rice dishes.
Then we come to the red chillies. This is the spice that many foreigners are wary of when it comes to Indian food because it gives the dishes their legendary fiery nature. They also add colour to the dish. But Indian food is also fiery for another reason. In a country that experiences extreme summers, the hot spices keep the body cool.