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Indian Spices
The mastery of Indian spices define Indian Cuisine. The aroma, color,
taste and health properties of spices make Indian food unique. Spices are best sauteed or
fried in ghee to release the flavor and health properties. Spices may also be ground with
fresh coconut, fresh herbs and some water to make spice infusions.
Essential Indian Spices for Cooking
Turmeric: This is a very healthy spice that adds a wonderful golden hue to dishes. use
sparingly but use everyday.
Cardamom: Cardamom can be compared to Vanilla and Saffron. Is used in curries, rice pilafs
and in desserts. Cardamom has a calming, rich, aromatic and delicious taste. Indian
dishes are not the same without the regal taste of cardamom.
Garam Masala: This is an aromatic blend of spices. It is used sparingly as it is potent.
Try our Ajika Whole Spice Blend. It contains cardamom, cinnamon, cumin, cloves, black
pepper, and nutmeg.
Fennel
Seeds: A must in Kashmiri cuisine ans Bengali cuisine. Ajika Fennel Candy aid digestion
and freshen the breath after a meal. Ajika Fennel seeds may be roasted and ground or fried
in ghee to release its flavor
Curry
Powder: A blend of both aromatic and basic spices. It also included turmeric which results
in curry powder imparting a golden hue to dishes. use to flavor meats, fish, and/or
vegetables and in gravies.
Cumin:
Adds a wonderful peppey taste to foods and especially lentils and beans. Cumin seeds may
be roated and ground or fried in ghee to release its flavor. Used in curries,
raitas, salads, and chutneys.
Mustard Seed: Nutty and warm mustard seeds are fried in oil. very common in South Indian
dishes..
Asafoedita: has a glarlicky strong taste and is used sparingly. used in dals, vegetables,
papad and in other savory dishes.
Cayenne and Chillies: Indian food generally includes the warmth, heat and color of
cayennne in its dishes like meats, vegetables, dals, peas, beans, and lentils, and
curries.
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