The extensive use of spices in Indian food has a long history and is justified. If you want to read the entire post we wrote about it, click here. But weather and soil are the key elements that significantly influenced the addition of spices to the food. In India, you can travel from one region to another and discover that every area’s soil and climate are ideal for growing some spice crop. And if you look closely, you will notice that the local cuisine of that region makes extensive use of those particular spices.
True, these spices can seem frightening, especially to someone unfamiliar with the food. But if we can comprehend something, it becomes more approachable and straightforward. The same applies to these spices.
We want to discuss a few spices at a time and how you may utilize them in your cooking in this piece (and a series that will come after). This article should also assist you in gradually filling your spice cabinet with some necessary Indian spices that will simplify the process of preparing Indian meals at home.
Describe Jeera. Cumin seeds, one of the most popular spices in Indian cuisine, are derived from a plant in the parsley family. Cumin seeds are one of the world’s most widely produced and consumed foods, especially in India. This is very understandable given the widespread use of spice in Indian curries, salads, spice mixes, rice dishes, and more in whole and powdered, toasted, and other forms.
Due to its widespread availability, you may get cumin seeds in your neighborhood food store. Ideally, purchase in small quantities and store in airtight containers at room temperature in your spice cupboard, especially if you do not use it frequently.
SEEDS OF BLACK MUSTARD
Describe Kali Sarso. Mustard is a native crop of North Africa and a small portion of Asia. Its seeds mostly come in two varieties: black (or occasionally brown mustard), which has a strong, pungent flavor, and yellow mustard, which has a mildly spicy flavor with yellow peel. Although all mustard seeds are helpful in Indian cooking, black mustard seeds are more frequently utilized.