Indian food is popular all over the world because it is aromatic, flavoursome and spicy. Indian classical spices give a distinctive taste to Indian food that surely pampers your taste buds. Most Indian spices are actually dry roasted first so that the essential oils are released before the whole spices are ground into authentic Indian spice mixes. In Indian cuisine, there is a profuse use of flowers, roots, leaves, seeds, barks and even bulbs in endless combinations to infuse distinctive and exotic flavours. Indian spices are also known for offering significant health benefits. Here are some commonly used spices that make Indian food stand out from the rest in terms of flavours and taste. The mouth-watering delicacies offered in any Indian restaurant based in Melbourne, are infused with these popular Indian spices.
It is supposed to be the dried bark of diverse laurel trees that belong to the cinnamomun family. This is slightly sweet with a kind of a woody aroma. Cinnamon is known to stimulate your senses and has a fantastic calming effect on your nerves. Cinnamon is widely used in Indian curries, Pulao, Chicken dishes, sweet dishes, cakes, fruit pies, and many such mouth-watering delicacies. It is an integral part of the authentic desi garam masala.
Cardamom is supposed to be a tropical fruit’s seed that belongs to the ginger family. These are known for a pungent sweet taste and a pleasant aroma. Cardamom is known to have a lemony, sweet and eucalyptus-like flavour. It is one of the most costly spices in the world. It is easily available as loose seeds, dried pods and also, in the most convenient powder form. It is a hot favourite spice that is used by chefs in all Indian restaurants including the ones that are based in Melbourne. Cardamom is usually used in sweet dishes, custards, ice cream, kheer, in savoury items and rich exotic Indian curries both vegetarian and non-vegetarian. It is often used in combination with saffron and almonds. It is used in the popular Indian masala chai or flavoured tea. Cardamom is quite effective in alleviating indigestion, burning sensation, anorexia, asthma, and debility.
Dried, really small, reddish-brown coloured flower bud from a distinctive tropical evergreen tree, belonging to the myrtle family. They are known for their pungent and hot taste. They have a sweet but strong aroma. Clove oil is effective in relieving acute toothache and sweetening the breath. They are known to be containing a mild anaesthetic. Authentic desi garam masala contains cloves as a vital ingredient. Cloves are used in curries, soups and meat dishes.
Turmeric is supposed to be a root spice. It is the most commonly used ingredient in Indian cuisine. It is used as a colouring agent as it is yellow in colour. It has anti-bacterial properties. In India, it is often consumed with warm milk for pain relief and antiseptic purposes in cases of cuts and wounds. Turmeric is mostly used for marinating fish and meat.
Asafoetida has a distinctive fragrance and flavour. It is used in negligible quantities but that seems to be enough to enhance the overall flavour and taste of any dish. It should not be used more than recommended small doses as otherwise; it would be overpowering all the other spices and flavours. It is used in South Indian Sambhar, Bengali gram dal, and other such delicacies. It helps to relieve tummy pain when rubbed along with slight water on the tummy of infants.
Visit any reputed Indian restaurant in Melbourne and enjoy the mouth-watering delicacies that are infused with authentic Indian spices.