9 Essential Spices You Will Need For Successful Indian Dishes

From the time of ancient civilizations itself, Indian spices have been famous all over the world. Historians have recorded fables of foreign merchants and voyagers enduring the wrath of the oceans just for these demanding and expensive spices. Those who have had Indian dishes at least once in their life must know about the magic of spices. But what are these spices? You might have heard about hundreds of them but which one should you choose to make a memorable Indian dish? We have answers to all your questions.

Spices are basically parts of plants which are processed in a particular way and their primary use is to give cuisines special flavor. Spices can be used for colouring and preserving foods, and even for medicinal purposes. The versatile climate and soil has made Indian spices the most popular among food junkies and cooks. It is safe to say that an Indian dish is never complete without the use of spices.

The use of spices not only enhances the flavour of the dish but also protects it from microbial activities to a certain extend. Here are 8 essential spices you need to know about so that the next time you prepare an Indian dish, it’s going to be magical:

1. Red Chilli

Red Chilli is used in dishes to add heat, making them extra spicy. An excellent source of Vitamin C, they are used in almost all the dishes all over India. They are extensively used to make chilli sauce too. Red Chillies can be used as fresh or dried, depending on the type of cuisine. Dried chillies are often ground to powder and is added in small quantities to vegetable preparations to make them more spicy and hot.

1. Tamarind

Known for its sour taste, tamarind is used in flavouring of curries and chutneys. You should try some amazing south indian curries flavored with tamarind pulp. Tamarind is an integral part of masala chai teas, and are also used as pickling agents. Fish curries made in Kerala has tamarind as a key ingredient and you should not miss it on your next trip to Kerala.

1. Cardamom

The unique taste and intense aroma of cardamom makes it a special ingredient in Indian cuisine. Though very expensive, a little is needed to flavour a large amount of dish which it’s being used in. Cardamom is used as a garnish in Biriyani and basmati rice and is an integral part of masalas. Cardamom-flavoured tea is popular is almost every part of India. People often use cardamom like a chewing gum since it behaves as a mouth freshner.

Cardamom has a lot of demand abroad, especially in UK, due to which there are many cardamom exporters in India that exports quality cardamom to many countries like

1. Ginger

Ginger is most commonly used in cuisines with thick gravies as it helps in digestion. Ginger’s taste is so strong that it is used in very minute quantities. Traditional Indian drinks are made with the inclusion of ginger. Ginger is the key ingredient in chai tea as well as "sambharam", a south indian yogurt based drink. A ginger curry is also found in South Indian cuisine, which is said to be good for digestion.

India is the second largest producer of ginger in the world and there are a lot of companies exporting it to countries like Japan and United States.

1. Turmeric

Used in almost everything, this is used not only for flavour but also for colour. Turmeric can be dried and powdered like red chillies and is used along with chilli powder in most curries, making them in a presentable golden colour with an earthy aroma. Turmeric is also used in its raw form, which looks like a lot of ginger. Raw turmeric is said to have immense medicinal powers are often served with warm milk.

The demand of Turmeric has seen an enormous growth since 2012, owing to its culinary and medicinal benefits. This has seen an increase in the number of turmeric exporters in India.

1. Coriander

Being one of the oldest known spices, coriander seeds are very aromatic. They are powdered to be used in masala mixes. Coriander leaves are also used as ingredient in chutneys, pani pooris and parathas. Coriander seeds needs to be dry roasted before its use in cuisine for a tasty result.

1. Mustard Seeds

They are very common in North Indian dishes as well as Kerala-based cuisines. When cooked in oil, mustard seeds crack open, adding a smoky flavour to the dish. The use of mustard seeds must be kept under check as too much of it will make your dish taste really bad.

Mustard seeds are exported in large quantities to countries like Saudi Arabia, Sri Lanka, Singapore and United States.

1. Black Pepper

Often referred to as the king of spices, pepper is more than common salt’s hot date at the dinner table. It is native to Kerala, the southernmost state of India. Rich in Vitamin C and Vitamin K, black pepper is generally ground and spread over the dish for the additional taste. There are some dishes which uses black pepper as the main ingredient, including some Kerala and Hyderabadi chicken curries.

United States is the top importer of pepper while India is the largest producer, making it the home of a large number of exporting companies.

1. Saffron

No list about spices is complete without the most expensive one in the world. By weight, it actually costs more than gold. Saffron is practically magic! It gives a unique flavor and aroma to each and everyone trying to experience the dish in which it is used. The use of saffron is is very rare because of its cost and availability but it should be tried at least once in life. It is dissolved in water or warm milk before its use.

Because of its demand and expensiveness, saffron adulteration has been a major issue all over the world. There are many fraudulent exporters but you can always find certified spice exporters if you spend a little time for research.

Acquiring these spices is not a big deal in India, but it could be a little tricky in other countries. India is the largest exporter of spices with over 109 varieties being exported to almost 50 countries. Always make sure you have real and pure spices to be used in dishes. You can always hire a reliable spices exporter to obtain fresh and authentic spices from India itself. Make sure you know the precise amount to be used in your dish, as the intensity varies with each cuisine.

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