Indian Spices: Expressing The Indian Cuisine In A Flavored Way

How it would feel to taste aloo chaat, rajma, dal makhni, pani puri, rasam, and all the other relishable Indian dishes without the Indian Spices. Pause and ponder… It would feel insipid, wouldn’t it? This clearly states the relevance of the Indian Spices. The spices have become the soul of Indian cooking. The kitchens of the Indians, belonging to any class – rich, middle, or poor, would not miss out this or that Indian Spices. And the fact that the Indian Spices are extensively used from ancient days enriches the history of Indian Spices. Moreover, spices have gone way beyond the culinary demands and have proven their worth as a healer, also associated with black magic.

Some Of The Most Popular Indian Spices:

1. Asafoetida (Hing): Hing, also known as the devil’s dung, is a resin and an offering of the parsley family. Its spiciness is distinct, and its aroma is pungent. It is offered in the powdered form, without any variation in its expanse. It is renowned for its digestive properties and is often considered desirable to be added in the cooking of lentils and beans.
2. Cardamom (Elaichi): Elaichi is actually the seed of a tropical fruit. The way it unveils its sweetness and pungency when chewing is the thing that makes Elaichi unbelievable. People love it for its lemony, sweet, and eucalyptus flavor. It is offered in many forms including powdered, loose seeds, and dried pods. And the buyers can avail themselves of green, black, and cream cardamoms.
3. Cayenne pepper (Lal Mirch): One of the most sought-after spices is Lal Mirch. It is extracted from the seeds of plants of the capsicum family. And it is a fact that is acknowledged that the smaller the fruit, the spicier it is. This spice’s striking red color highlights the presence of pro-vitamin A and beta-carotene.
4. Chillies (Mirchi): The dark green chillies, which are small and pointed, are recognized as the hotter chillies than the red ones. They are either relished raw or added as an ingredient to many dishes for enriching the flavor and spice.
5. Cinnamon (Dalchni): It is actually the dried bark of laurel trees. Its sweet taste amalgamated with an enchanting warm, woody aroma is what makes this spice distinctively enjoyable. It is offered in powdered as well as in the form of sticks.

The Indian Spices’ list, however, is endless which also incorporates bay leaves, chilli powder, cilantro, cloves, cokum, coriander seeds, cumin, curry leaves, curry powder, fennel, fenugreek, garam masala, garlic, ginger, mango powder, mint, mustard seeds, paprika powder, saffron, tamarind, turmeric, and many more. The Indian Spices’ Exporters in Madhya Pradesh are engaged to make available the finest spices all over the globe.

Mandloi India Pvt Ltd is a leading manufacturer & exporter of Indian Pickles, Mango Pickle, Mixed Pickle, Mango Pickle suppliers, Mixed Pickle exporter from Indore.