YOUNG SPICES

Turmeric (Haldi)

Indian food needs turmeric. Turmeric, a ground spice, has an earthy supporting flavour. Of all the spices used in Indian cooking, this one has huge health benefits, and an astounding yellow colour. Usually only a teaspoon is used to flavour and colour a dish for a family of four. If used for health purposes, make sure to include at least a dash of black pepper in your recipes. Turmeric is a great anti-inflammatory, but without the piperine from black pepper, its effects are diminished.

Cumin (Jeera)

Cumin seed is a spice with a flavour profile a little like caraway or dill, and is a staple of Indian cooking and curries. Generally cumin seeds are best used whole, and fried in oil at the beginning of a dish (the process called taarka). At a higher heat, cumin seeds will turn brown quickly, in 15 or so seconds. Make sure you don’t burn them, and when they start to pop, you know they're done. Ground cumin powder is also an essential spice used in India, and is one of the key ingredients in garam masala spice mix.

Coriander (Dhania)

Coriander is the seed of cilantro, and is one of the most essential spices in our list. This seed has an aroma like citrus mixed with some leafy, woody notes, and is used in many dishes including Madras and Vindaloo. Ground into powder just prior to adding to a sauce is the best way to use coriander seeds.

Cilantro

The leaves of the same plant, cilantro are indispensable as a flavourful garnish for virtually any dish, but go especially well with rich, deeply-flavoured dals and heartier meat dishes. When working with cilantro, be aware that some people find that the flavour tastes like soap.

Garam Masala

India's most famous seasoning is Garam masala. It's actually a combination of dried spices including pepper, cinnamon, nutmeg, cardamom, cumin, coriander, tej patta, pepper, and some others. It is the used in many dishes, including Chana Masala. Add one to two teaspoons while your onions are frying, or while your sauce is simmering. Sometimes it's used as Garnish. Check out our article on how to make garam masala, and use it in Indian cuisine. We should note that of all spices, garam masala is the most diverse. It's like no other spice in that the list of ingredients used to make it vary immensely from region to region, and hence the taste does also. Some contain mustard, some contain a lot of fennel, some just a little, but no matter what food you're eating in India, this spice, rather this mix of spices will likely be an ingredient.

Cardamom (Elaichi)

You can’t mistake the flavor of green cardamom. It tastes a lot like eucalyptus (and hence like many cough losanges) owing to a compound called cineole. It's great fried in hot oil at the beginning of cooking an Indian dish. Usually between two and six whole cardamom pods are what you will find in an Indian recipe.

Cloves (Laung)

If you’ve ever cooked an easter Ham, you know cloves. They're strong. Add too much, and you will overpower other subtler flavours. Generally for a family-sized meal, we're using between four and ten whole cloves, depending on the dish. They are another very important biryani ingredient. You can find them in dishes like out Patiala chicken, in all Biryanis, and in many aromatic Indian curries.

Cinnamon (Dalchini)

Cassia bark is an ingredient you find in most Indian grocery stores. It is a relative of cinnamon, and you can use it in exactly the same way. Thus this advice goes for both cinnamon and cassia. Usually cinnamon and cassia bark are fried whole at the beginning cooking an Indian dish, and left in.