The Most Popular Spices




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The flavour of spices lingers long in one’s tongue and even longer in one’s memory. As you sprinkle spices in your food, have you ever wondered if these spices have any health benefits? The answer is yes for sure, we have abundant evidence to support this . In Ayurveda also, every spice has its own significance and importance like their use to fight cold, cough or common flu. Some spices help in digestion and also can cure diseases like ulcer . All these spices play a great role in boosting our immune system. So when you have spices, you have your own household remedies kept in small containers.

1.Cardamom (Elaichi) - The Queen of Spices !

Rightly called as the 'Queen of Spices' cardamom is one of the most exotic and highly prized spices. Cardamom flourishes well on the cool, shaded slopes of the Western Ghats in Kerala.
There are two main types of cardamom: black cardamom and green cardamom. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance and is used as an essential garnish in biryanis and pulaos. Only a little of it is enough to impart its flavour. It is a common ingredient in Indian cooking and is often used in traditional Indian sweets and in masala chai (spiced tea).
It blends well with warm spices like cinnamon , and the best blend would be equal parts of ground cinnamon and nutmeg. If you don't have nutmeg, use ground ginger or ground cloves along with the cinnamon.

Black Cardamom (Badi Elaichi)

Black cardamom is often erroneously described as an inferior substitute for green cardamom by those unfamiliar with the spice; actually it is used best in hearty meat stews and similar dishes.
The pods are used as a spice, in a similar manner to green cardamom pods, but those have a different flavour. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavour and aroma derive from traditional methods of drying over open flames and render it more suited for spicy dishes.
The smoky fragrance of the pure spice is not discernible in the finished dish; black cardamom cannot dominate a dish, but enhances and intensifies the taste of other ingredients. Recipes using black cardamom often call for using the whole pod, with the seeds intact. The pods are then discarded after cooking is done as chomping into the whole pod is unpleasant.

2.Cinnamon (Dalchini) - The Best Antioxidant Spices !


Cinnamon is a spice that obtained from the inner bark of trees of the Cinnamomum family. Cinnamon bark is a popular spice with a delicate fragrance and a warm agreeable taste and is used in both sweet and savoury foods.. It is available in powder form or whole, as pieces of bark.It has a warming sweet taste but contains zero sugar. It is often used in savoury dishes of chicken and in numerous curries, fragrant biriyani, pulaos besides garam masala. It is also used in sambar powder and BisiBelebath which gives it a rich aroma and unique taste.Many dessert recipes such as apple pie, doughnuts, rice pudding, baked items like buns , cakes as well as spicy candies etc have cinnamon as an important ingredient. It can also be used to spice mulled wines, creams and syrups.
Cinnamon has anti-inflammatory, immunity-boosting, anti-microbial and anti-diabetic properties.

3.Pepper (Kali Mirch) - The Black Gold !



Known as Black Gold, pepper, thrives in Kerala due to a combination of natural advantages. This wrinkly black spice is the most celebrated of all the spices of Kerala. The hot and pungent spice with a distinct aroma and flavour is sharp on our tongue but warms our body. A dash of black pepper not only gives a delectable spark to our food, but this wonderful spice has been much sought after for centuries for its medicinal value. The exotic spice is equally beneficial in whole (peppercorn) or powdered form.Piperine in black pepper stimulates the secretion of hydrochloric acid in the stomach, which is essential for proper digestion of food.  It prevents bloating, constipation and diarrhoea. So, do sprinkle some health on your food today.
Black pepper added to the tea, along with ginger, cinnamon and cardamom, is known to bring relief from a severe bout of cold for many.
Rich in vitamin C, the spice acts as an antibiotic, and you could also add a pinch of black pepper powder and cinnamon powder to hot water and take steam.
Pepper is best purchased whole, as freshly ground pepper is vastly superior to the ready ground powder. Whole peppercorns retain their flavour indefinitely but quickly lose both aroma and heat on grinding.

4.Cloves (Lavang) - The Dentist !


A common spice of Kerala, clove is the dried floral buds of Eugenia caryophyllata. Clove is one of the key ingredients of garam masala (spices in varying proportions, roasted and powdered and used for cooking).
Apart from its uses in kitchen dishes, it is also being used in maintaining dental health like bone density. Many toothpaste, soap and perfumes use cloves for its medicinal values. Cloves are renowned for providing their uniquely warm, sweet and aromatic taste to the wide range of dishes that they are used in. Cloves can easily overpower a dish, particularly when ground, so only a few need to be used.
Cloves are best bought whole as flavour quickly deteriorates when powdered. They are used whole in several curries and also fried with other whole spices like pepper, cardamom and cinnamon as a garnish in biriyani and pulao.
Cloves are an excellent source of manganese. They are also a very good source of omega-3 fatty acids, vitamin K, dietary fiber, and vitamin C. They are also a good source of magnesium and calcium. The oil in cloves has a numbing effect on mouth tissues and is often used to provide relief from toothaches.

5.Star Anise (Chakra Phool) - Star !




Star anise has a distinct licorice flavour that can enhance a variety of dishes.In cooking, star anise can be used whole or as a powder.If you have never used this spice in your culinary pursuits before, keep in mind that a little goes a long way. Start with a small amount and add more to taste in order to avoid using too much.
A tiny petal of Star Anise can add whole new dimensions of flavour and aroma, making it the perfect secret ingredient for a wide range of dishes that would otherwise feel too straightforward. Star anise is widely used in Indian cuisine where it is a major component of garam masala spice mix. It is used in biryani and masala chai all over the Indian subcontinent. Star anise is an ingredient of the traditional five-spice powder of Chinese cooking. Five spice powder is often added to a batter of egg white and corn starch, which is used to coat meats and vegetables to keep them moist and succulent for deep-frying. Star anise pairs brilliantly with tomatoes. Its licorice-like flavour actually bears a close resemblance to that of fennel and basil, tomato’s classic companions. A single pod of star anise transforms the flavour of any tomato-based sauce or stew; and with its warm, spicy undertone,It  elevates the dish to a whole new level. Star anise, in its natural form, can help the body immune system fight off many strains of flu, as well as tackle many other health challenges.

6.Nutmeg (Jaiphal) - The Fruit turned as a Spice !

The aroma of nutmeg is as delicious as its taste: it is best used as an addition to sweet recipes like puddings and pies. It can also be used on meat dishes for an added flavour enhancer.
In Indian cuisine, nutmeg is used in many sweet as well as savoury dishes (predominantly in Mughlai cuisine). It is used in small quantities in garam masala. Nutmeg can be used in preparation of vegetables, too. It works especially well with cheese dishes and is often a part of souffles. Egg dishes respond very well to the addition of nutmeg. It is also added in small quantities as a medicine for infants.Perhaps more than any other spice, nutmeg needs to be freshly ground from a nutmeg nut.

7.Nutmace (Javithri) - The Coverage of Nutmeg !



Nutmace (Javitri) is a crimson red coloured thread like material that envelops the nutmeg. It is spicy in taste, somewhat like a combination of pepper and cinnamon, with a strong aroma. Mace and nutmeg are very similar, though mace is somewhat more powerful. A small amount will enhance many recipes, adding fragrance without imposing too much flavour.
Flavour of Nutmace is preserved much better in its blade form than in ground or powder form. It is used in many Indian dishes because of its versatile flavour. Nutmace can be used in things like cakes, scones, and spice cookies. It can also be used in curries, soups, cream sauces, roasts, and a range of other ingredients.
Nutmace is often preferred in light dishes for the bright orange, saffron-like hue it imparts
It contains exceptionally high amount of copper and iron; With several vitamins like vitamin A, C, B1, B2 and minerals like calcium, magnesium, phosphorus, manganese and zinc also present in good amounts.

8.Cumin (Jeera) - The Digestive Agent !


In Sanskrit, cumin is known as jiraka. Jira means "that which helps digestion".
Cumin is a staple ingredient in most curry powders and many spice blends. Cumin has  flavour that works well in combination with other spices like chilies ,cinnamon and coriander.
Cumin seeds are used as a spice for their distinctive flavour and aroma. Cumin seeds have an aromatic odour and bitter taste. It is used as a condiment, and is an ingredient in curry powders, seasonings of breads, cakes and cheese. Cumin can be used ground or as whole seeds. Cumin can be used both as the whole seed or ground. Cumin seeds are roasted before use, to bring out its aromatic, nutty flavour.
Apart from being a good and enriching spice, it is also a very good weight loss agent. Those who are trying to lose weight can take cumin seeds on a regular basis. High level of cholesterol is usually the cause for the heavyweight problem. And if you take cumin seeds regularly, cholesterol levels will reduce.

9.Turmeric (Haldi) - The Natural Antiseptic !



Turmeric is a very auspicious spice. In almost every dish in India, turmeric enhances the taste as well as the colour of the dish. It is also a natural antiseptic as well as a body cleanser. It’s a natural acid indicator that can help in determining the acidity of any substance. Sometimes, people use turmeric in ice cream, baked products, yoghurt, biscuits, orange juice, dairy products etc. You can find ice cream and milk with Haldi which is recently introduced by India’s No-1 Diary Brand AMUL . Turmeric is put in hot milk to make a health drink which is very beneficial to increase the metabolism of the body.

10.Cubeb/Tailed Pepper (Kabab Chini) - !


Cubeb ( kabab chini )is a spice that finds a place in many Indian cuisines.
Cubeb is mostly grown in Java and Sumatra, hence sometimes called Java pepper. Dried cubeb berries are similar in appearance to black pepper, but with stalks attached. Because of its aromatic qualities, cubeb goes well with meat, cheese and vegetable dishes. It may be substituted for pepper in spice mixtures flavouring sausages, gingerbreads and spiced biscuits.
As with other pepper, grind as necessary; ground pepper rapidly loses its aroma. In taste it has been described as tasting like allspice (pimento), or like a cross between allspice and black pepper. Cubeb has been shown to be effective in easing the symptoms of chronic bronchitis. It is also used for digestive ailments and is effective in treating dysentery.

11.Dry Ginger (Sonth) -  !


Ginger is considered to be one of the most important and indispensable spices of Indian culinary practices. .It is used extensively in baking like gingerbread and in desserts in combination with other spices such as cinnamon or nutmeg.
The taste of dried ginger is more aromatic than pungent. It is used in crushed form in Punjabi marinades for Tandoori starters, of both vegetarian as well as non-vegetarian food items.
Dried ginger is a warming spice. It helps to pacify Vata and Kapha and increases Pitta.It is useful in aiding digestion, enhancing appetite, pacifying stomach disorders and maintaining joint health.
    

12.Asfoetida (Hing) -  Hung over Hing !


This spice is very commonly used in pickles to achieve the strong flavour. Curries, spice blends, lentil dishes- one pinch of hing is used to play the major part. 
It is also used in medicines because of its antibiotic properties.
Asafoetida is acrid and bitter in taste and emits a strong disagreeable pungent odour due to the presence of sulphur compounds therein.Since pure asafoetida is not preferred due to its strong flavour, it is mixed with starch and gum and sold as compounded asafoetida mostly in bricket form.
A small pinch of asafoetida will go a long way and if you add too much, the dish will turn bitter and will have the strong smell of asafoetida that you will never be able to get rid off. Your key to using asafoetida: Less is more.

13.Fennel (Sounf) -  !




Fennel or Saunf is a highly aromatic and flavourful herb used in cookery and sweet desserts. It is an essential component of the Eastern India spice mixture panch phoron and an important spice in Kashmiri Pandit and Gujarati cooking.
Toasted fennel is one of the typical ingredients responsible for the subtle and complex aroma of fiery, chilli laden curries. The toasting procedure not only increases the flavour, but also changes the character of fennel to a spicier and less sweet impression. It is traditionally considered one of the best herbs for fish dishes especially for poaching fish and seafood. Roasted fennel seeds are consumed as an after-meal digestive to freshen breath. They are also eaten raw, sometimes with some sweetener, as they are said to improve eyesight. Ancient Romans regarded fennel as the herb of sight.
Fennel is one of the safest remedies for colic, which helps the baby release flatulence.

You can shop online and get it delivered at your home from Indian Post/Courier from many Popular shops from Kerala.

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