INDIAN CONDIMENTS,HERBS AND SPICES  USED IN INDIAN CUISINE

 Spices are strongly flavoured fresh or dried roots,bark,shoots or even seeds of plants.These are aromatic substances that have distinct fragrance,taste or flavour and hence they are used to season food.Apart from seasoning food,spices are used extensively all around the world to flavour wines,to produce perfumes,cosmeties and even medicines.

SPICES USED IN INDIAN COOKING

PART OF PLANT      EXAMPLE SPICES

Brackt covering seed     Mace

Barks.                              Cassia,cinnamon

Berries.                            All spices,pimento

Buds.                                Cloves

Bulbs.                                Garlic,leek

Floral parts.                       Saffron

Fruits.                                Cardamom,chillies

Kernels.                             Nutmeg

Leaves.                               Bay leaf,curry patta

Underground steam.       Ginger,turmeric

Latex.                                  Asafoetida

Seeds.                                   Aniseed,cumin

Hot Spices -Chilli,pepper

Mild Spices-  Paprika

Colouring Spices -Annatto,saffron,turmeric

Aromatic Spices-Allspices,cardamom,cloves

Indian spices and condiments is below

-Allspices.   Kebab cheeni

-Ajwain

Aniseed--Saunf

Asafoetida--Hing

Bay leaf--Tej patta

Green cardamom--choti elaichi

Black cardamom-Badi elaichi

Cinnamon-Dalchini

Clove--Laung

Coriander seed-Dhaniya

Cumin-Jeera

Chilli-Mirch

Cubeb pepper-pipli

Dill-Sowa

Fenugreek-Methi daana

Wild Mangosteen-Kokum

Liquorice-Mulethi

Mace-Javitri

Nutmeg-Jaiphal

Mustard-Sarson

Nigella-Kalonji

Pepper-Kali mirch

Poppy seed-Khus khus

Saffron-Kesar

Star anise-Badalphool

Tamarind-Imli

Zedoary-Aam haldi

Turmeric-Haldi

Celery seed-Radhuni

Curry leaf-Kari patta

Marjoram-Marwa

Oregano-Mirzanjosh

Capers-Marathi moggu

Dried ginger-Saunth

Root betel-Paan ki jadh

Various Ways Of Using The Spices

1.Dry Roasting

2.Frying in Oil

3.Grinding

4.Grating

5.Chopping

6.Crushing