Basic Spices in the Indian pantry  

Indian cooking uses a myriad of spices. A typical Indian home kitchen will have about 20-25 different spices. But every day cooking does not always need all those spices. A basic Indian pantry can be adequately started with just 5 spices plus salt while a gourmet Indian cuisine pantry will have about 20 spices. Given below are three levels of Indian spice pantry.

 

BasicIndianSpicePantry(5 spices+salt)

North India: Cumin, Coriander, Cayenne Pepper, Turmeric, Garam Masala, Salt

South India: Mustard Seeds, Coriander, Turmeric, Cayenne,  Sambar Masala, Salt

Dhania ~ Coriander

Coriander, dried seed of the coriander plant known in America as cilantro.  Coriander powder adds freshness to many spicy dished used in India.  The flavor is subtle and complements the various ingredients found in Indian dishes.  You will achieve the best flavor by roasting the whole seed and grinding just prior to using.

Jeera ~ Cumin 

With an earthy aroma and warm taste, many cuisines, including North African, Mexican, Middle Eastern, and Cuban use cumin seeds and/or powder to fragrant a dish.  A tiny pinch provides a handful of flavor.  When whole cumin seeds are slow roasted and ground, the flavor becomes smoky. 

Haldi ~ Turmeric 

Turmeric is a member of the ginger family.  Turmeric is bright yellow-orange in color, and a little bit can color a dish beautifully.  Ground turmeric is an integral ingredient in curry powder.  It also has many medicinal properties, and has been used in India for centuries.  Just a pinch of turmeric is necessary, as too much of it can make the dish become bitter.

Rai ~ Mustard Seeds

Mustard seeds are tiny round brownish-black or purplish-brown seed obtained from annual Indian mustard plants.  When mustard seeds are added to hot ghee or oil, they pop, developing a nutty taste in the process.  They are a very integral part of South and East Indian cuisine.

Garam Masala ~ Spice Blend  

This is a blend of Indian Spices.  Garam means “hot”, so a store bought blend can be quite spicy.  Garam masala is an aromatic blend of several whole spices - cinnamon, black cardamom, cloves, and green cardamom.  This blend pairs well with rice pilafs, vegetables, tandoori chicken, and many other Indian dishes.   A little goes a long way.

Classic Indian Pantry=

Basic Indian Pantry + black pepper, cardomom, saffron, dry mango powder, tamarind concentrate

Kali Mirch ~ Black Pepper Native to South India, black pepper is made from the unripe berries of the pepper plant.  Once the berries are cleaned and dried they are called peppercorn, a common spice which graces many kitchen tables across the world.

Elaichi ~ Cardamom (green, black)      Cardamom is one of the oldest spices, originating in Sri Lanka.  There are two types of cardamom: green and black.  Green cardamom has a lemony, floral aroma to it.  .  To get the maximum flavor out of the green cardamom, break open the pods then grind. Black cardamom pods are used as whole.

Kesar ~ Saffron Saffron, the world’s most expensive spice, has a characteristic aroma and a peculiar, exotic, bitter taste.  It is used to flavor as well as color dishes. Used in Biryanis and desserts like rice pudding and ice cream.

Amchur- dry mango powder A spice made from fruit of mangos that have been harvested when they are green, prior to ripening. Light tan in color, the mangos are cut into slices and dried to be provided as whole, dried pieces of the fruit or ground into powder. When used in the powder form, it is typically providing a tart or sour flavor to the foods while the whole slices serve to provide a spicier flavor.

Tamarind concentrate Tamarind concentrate, also called tamarind paste, is a pure concentrate of tamarind. Tamarind is the pod of a tree native to Africa, but now mostly cultivated in India. Although tamarind contains natural sugar, it also contains 12% tartaric acid, which makes it extremely tart. It is a souring agent commonly used in Indian curries and chutneys, and is also popular in Thai, Mexican, Mediterranean world.