Top 5 Indian Spices

5. The Sourness of Tamarind

Tamarind paste is made from the ripe fruit of the tamarind tree, an evergreen. It is a tree that originates from Madagascar and the tamarind pulp is used in many culinary Indian creations. The tamarind kernel powder is extensively used too. It is used as a condiment in India and is widely cultivated there and in other semi-tropical regions with low rainfall. It has a sour and acidic taste and is used in south Indian dishes to give taste. It usually comes in a concentrated paste commercially.
4. Cinnamon, Native to India

Cinnamon is derived from the bark of a hardy, evergreen tree and is native to India. What is known as the ‘true cinnamon’ or Sri Lankan Cinnamon is the dried inner stem bark of the Cinnamomum Verum. They are
grown as bushes and are ready for harvesting after two years of growth. Cinnamon oil comes from the bark of the tree. Cinnamon sticks are used in Indian cooking for the preparation of Pulao (Pilaf), Biryanis and certain curries. Chips or ‘quills’ are scraped peel of the inner bark of the mature cinnamon shoot which is dried in the sun and then in the shade. The fragrance is sweet, earthy and a warm enjoyable taste. It is also used as a powder in cooking as well as in dried sticks.
3. The Resin of Asafoetida

Asafoetida, strangely known as ‘the devil’s dung,’ is known for its pungent odor. It is the dried latex or gum exuded from the living underground rhizome or tap root of several species of Ferula, a perennial herb which grows in India (although it originated in the Americas). It is prepared from the sap of a plant which is dried into a grayish resin and is quite hard and needs to be broken down with the help of a hammer or other tool. It is used as a condiment and flavoring agent in Indian food. It gives the unique flavor to Rasams and Sambars of southern India. It is grown in Kashmir and in some parts of Punjab in India but India is supplied with it mainly from Afghanistan and Iran. There are two main varieties both of which are acrid and bitter and give off a disagreeable unpleasant odor due to its sulphur compounds. It is mixed with starch and gum in a block or in powder form. It is used in flavoring Curries, Sauces and Pickles.
2. Black Cardamon, the Queen of Spices

Black cardamon is known for its smoky, pungent aroma and is used in many Indian dishes. It is the dried ripe fruit from the capsules of the cardamom plant, often referred to as the “queen of spices” because of its pleasant fragrance and taste. Different from the green cardamom, the black cardamon is used in the preparation of Dals, Curries, Biryanis and the famous Indian Garam Masala or ‘hot spices’ which not only include Black Cardamon but bay leaves, black pepper, black cumin, cinnamon, cloves, mace and nutmeg. The pods are released just before adding to a dish. Cardamon oil is a precious ingredient in many food preparations including Indian beverages. Cultivation is concentrated in the evergreen forests of western Ghats in south India. It is grown on a smaller scale in other countries as well. It is used in both whole and ground form. Cardamom oil has applications in flavoring processed foods, cordials, and liquors and in perfumery and in Ayurvedic medicines (a traditional Indian medicine system popular in Southeast Asia).
1. The King of Spices, Red Chili Powder

Red chili powder or cayenne pepper (paprika) adds a spicy kick to Indian food and is known as the “king of all spices”. Chili is the dried ripe fruit of the genus Capsicum. It is believed to be native to South America, first introduced to the Indians from the Portuguese in the 15th-century. Today it is used in the infamous Indian curry dishes.
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