There is a whole universe of different tastes and aromas hidden behind the phrase "Indian spices". It is no coincidence that in the Middle Ages one could get a fortune for a bag of spices in Europe. Each spice has its own traditions of use - some spices are suitable for sweet dishes, others for hot ones. Some are added to meat and some to rice.
The world of Indian spices is huge. Indian cuisine uses black pepper, cardamom, turmeric, saffron and many other spices. Some spices go well with meat dishes, others with vegetables. Some spices are used to color food, and some are used in cooking.
Cardamom
Cardamom is the aromatic seed of the eletaria plant. Initially, it grew only in Southeast Asia and was widely used to prepare various dishes. In ancient times, cardamom was one of the most expensive spices, for which it received the nickname "queen of spices."
Cardamom is used in ground form. The aroma quickly disappears from the ground seeds, so it is recommended to buy it in pods and grind it just before adding it to the dish.
This spice has a pronounced taste, so you need to add it to food in small quantities. In India and the East, cardamom is added to tea and coffee, sweet and savory dishes. Cardamom imparts a unique taste and aroma to meat, marinades, pickles and confectionery.
Nutmeg
Nutmeg is a whole or milled nutmeg fruit. The Maluku Islands are considered his homeland. This nut contains a large amount of essential oil. Muscat fruits have a hot-spicy taste and strong aroma. In the Middle Ages, this spice was added not only to food, but even to beer. Now in the East, nutmeg is used in the preparation of soups and sweets.
Turmeric
Turmeric is a powder made from the dried roots of the tropical plant turmeric long. Walking along the stalls selling spices, turmeric can be distinguished immediately - it is a rich orange powder. In Indian cuisine, turmeric is used as an inexpensive substitute for saffron and dyes its dishes yellow. Turmeric is also widely used in curry mixes.
Saffron
Saffron, like turmeric, is used to add color to dishes. But, unlike turmeric, it is much more expensive. To prepare one gram of this spice, it is required to grow 200 saffron flowers.
Saffron has a bitter taste and a strong distinctive aroma. It is customary to add it to rice dishes, lamb, fish soups, broths.
Among other things, saffron has a preservative effect and helps food last longer. It is not uncommon for food with added saffron to keep well for several days.
