Aromatic Adventures with
Indian Spices

chillibreeze writer — Anita Kurup

Most spices are derived from the roots, buds, barks, and fruits of plants. They impart myriad flavors, smells, and colors to food – attributes that are especially typical of Indian cooking. Natural spices are rich in antioxidants and are strong healing agents. They ease a variety of ailments like digestive disorders, acidity, cold, fevers, allergies, and toothaches apart from also detoxifying the body and boosting immunity. So here’s a ready reckoner for some essential spices used to prepare Indian food – spices that also have great healing powers.

Turmeric (Haldi)
Turmeric, derived from a root, is an essential daily spice used in Indian recipes. This gives Indian curries its distinctive yellow color. Add a pinch of turmeric to your curries, salads, omelets, and egg salads. It is a powerful healing agent due to a strong antioxidant ingredient called curcumin. Indians add a spoonful of turmeric in a glass of warm milk to relieve the common cold. Researchers believe this spice can even help prevent Alzheimer's disease.

Coriander/Cilantro (Dhania)
The leaves and seeds of the cilantro plant are both used as spices. While finely chopped coriander stem and leaves are used as garnish, its seeds are an essential part of spices in Indian dishes. It possesses antioxidants that soothe the stomach, aids digestion, and fight allergies.

Cinnamon (Dal chini)
When the bark of the cinnamon tree is rolled and dried, it turns into an aromatic spice. Cinnamon has a uniquely sweet smell and taste. Its antioxidant and anti-inflammatory properties enhance digestion, stimulate blood circulation, and can reduce blood sugar and cholesterol levels. Its properties help break down and digest sugar easily and it is therefore used in making desserts.

Cardamom (Elaichi)
Cardamom, called ‘Queen of the Spices’, is used in sweets, desserts, rice puddings (kheer) and teas. Because of its uniquely wonderful flavor, it is used in various Indian dishes and especially, meat preparations. Cardamom’s antioxidants properties fight acidity and bloating, help digestion, and stimulate the appetite. Chewing on its seeds can even alleviate bad breath. Avoid purchasing this spice in powder form. Store it whole until use.

Bayleaf (Tejpatta)
This is an aromatic leaf with a delicate aroma similar to cinnamon, once the dried leaf is crushed and added to hot oil/ghee. Due to its distinctive fragrance, fresh/dried bay leaves are used in cooking vegetable curries, chicken and mutton preparations, kheer, and sauces. The leaf boasts of anti-inflammatory and anti-bacterial properties making it an effective preservative for pickles and great for treating colds.

Asafoetida (Heeng)
Asafoetida has a pungent aroma and flavor but when cooked in oil or ghee, it becomes milder and more pleasant. Use only a small pinch for your dishes because the smell can be overwhelming. This spice, extracted from a root, is a digestive aid and is used in vegetarian dishes and pickles to reduce flatulence and fight indigestion. It tastes similar to onions and garlic and can be used as a substitute for these. Store in airtight containers or its strong aroma can taint other spices.

Cumin (Jeera)
Cumin gives a pleasant odor upon roasting. It is a common spice and is also used as flavoring agent in breads and biscuits. It is used to make a refreshing drink called ‘jal jeera’ or Indian cumin lemonade during summer. Added to tea, cumin can relieve the common cold. It also helps cure urinary tract infections and mouth sores.

Caraway Seed (Shah Jeera)
This is the fruit of a biennial herb and is considered to have anti-bacterial effects. These seeds are brown in color, are crescent shaped and have five long ridges. This spice is believed to help relieve cold, fight indigestion and constipation, and boost immunity.

Chillies (Lal Mirch)
Dry red chillies, either whole or in powdered form, are used in Indian curries for their sharp flavor and color. Chillies are a rich source of Vitamin C and help manage cholesterol. Chillies also boost metabolism and help burn body fat.

Cloves (Lavang)
Cloves are the dried flower buds of a tropical tree. Cloves are used to enhance the flavor of meat and rice. Use them sparingly as these have a strong flavor. Cloves’ anti-inflammatory properties make it a powerful local antiseptic and a mild anesthetic. Chewing cloves reduces toothaches and painful gums. Cloves also kill intestinal parasites.

Ginger (Adrak)
Ginger helps against nausea due to morning sickness or motion sickness. Chewing on a fresh piece of ginger relieves a sore throat and eases hoarseness. Its diaphoretic property is used to detoxify the body, relieve bronchitis, and stimulate circulation.

Note: Store spices in cool dark spaces. Do not store spices in the refrigerator; store them in the freezer in air tight containers. If possible, buy spices in their whole form and grind them before cooking as this will preserve their flavor and color.

 

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Chillibreeze's disclaimer: This is a contributed article and was published on Chillibreeze in May, 2010. The views and opinions expressed in this article are those of the author(s) and do not reflect the views of Chillibreeze as a company. Chillibreeze has a strict anti-plagiarism policy. Please contact us to report any copyright issues related to this article. The relevance of the facts and figures cited (if any) could change after a period of time.

 

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—About our writer: Anita Kurup has significant experience in content creation and management across various media – online and print. In her last position, she led and grew the team that manages the MSN India videos and MSN India Specials channels. Anita’s experience also included delivering specific corporate communication for Accenture across the US, India and Netherlands markets. Anita has also been a News Editor with AutomotiveWorld.com – an automotive news and research portal founded by the Financial Times, London. Anita cut her teeth on the news and editorial desk of Hindustan Times – one of India’s leading English dailies. She has a master’s in Journalism from the Indian Institute of Mass Communication. She blogs, loves reading, writes poetry and loves reading film scripts.

 

 

 

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