Spices in the Indian cuisine

The Indian spices are in demand and desired on the table on all continents. They add to the dishes and desserts irresistible zest and also a tempting aroma. They are healthy for the body, as well as for the spiritual equilibrium of the person.

Spices in the Indian cuisine

For coping with the everyday stress and tension, with aggression, bad mood and depressions and for positive thinking help the spices clove, cardamom, cumin, coriander and curcuma. In India they believe, that their regular usage makes people better, positive, healthy and more even-tempered. Some of them have permanent presence in the Indian food, others are used at special occasions and in certain foods.

Most used Indian spices

The most frequently used spices in the Indian cuisine are:
– ajwain – for soups, rice, vegetables, sauces, marinades, cereals, salty paste products, an ingredient of curry
– asafoetida – in vegetable dishes, dishes with lentil, chick-peas, beans, garnishes, grilled sandwiches
– ginger – in tea, soups, legume and sauces, paste products, jams, sweets
– nutmeg – predominantly in confectionary
– macis (nutmeg blossom) – light sauces, broths, meat and stewed dishes
– leaves curry – for vegetable dishes, legumen, fish, meat, dishes with rice
– cardamom – in coffee, tea, legumen, salty dishes and desserts
– cumin- for seasoning of meat, potatoes, rice, lentil, cabbage
– coriander – in salads, soups, legumen, roasted dishes, milk/sour dishes
– clove – for soups, vegetable and rice dishes, complex dishes, sauces, biscuits, sweetmeats, syrups
– curcuma – for soups, rice and lentil, vegetables, sauces, milk beverages
– kalonji (black sesame) – in “naan” bread, in vegetable dishes, dal, rice, sweet and salty baked dishes
– nigella (love-in-a-mist) – vegetable dishes, potatoes, meat dishes, salty baked dishes
– saffron – for flavouring and as a food colouring of dishes with rice, vegetable soups, broths, dishes with fish, birds or lamb, in sweet custards, mousses, baked dishes, pastry
– black mustard seed – for mustards, marinades, piquant sauces, for preserving (packing)
– black pepper – at roasted meats
– green pepper – for seasoning of salads
– white pepper – in fish dishes
– fennel – for different types of meat, fish, tea, pastry
– fenugreek – soups and broths, fried appetizers
– bay leaf (Indian laurel-leaves) – in soups and sauces, meat dishes, in marinade
– tamarind – soups, vegetable dishes, stewed dishes, sauces, fish, desserts, sweet beverages;

All spices listed up to here, as well as many others, you may find by visiting a local shop for Indian spices. The temptation and pleasure of genuine and authentically prepared ones you may experience on your journey to India. Would it be as a tourist tour with Indian e-Tourist Visa or at a short pause while you are on a business visit with Indian e-Business Visa. Maybe it will not have a bad effect to you also a visit of India with purpose improvement of your health condition. Then you could use Indian e-Tourist Visa and combine treatment with the effect of the spices, prepared on spot in their native land.