If Indian food has one goal, it is to leave you in awe and craving for more. And the spices are the magic that turns each dish into an art, a celebration and a memory that you remember forever.
Not only do spices offer more than just pleasing your taste buds with robust flavours; they are packed with health benefits that support everything from digestion to immunity. They also fill the air with mouth watering aromas.
So, let’s break down why these flavourful additions are essential to every Indian recipe.
India & Spices
India, with its extreme passion for spices, has rightfully earned the title of the ‘Spice Bowl Of The World.’ It stands as the largest exporter by cultivating nearly every variety of spice under the sun.
Derived from the seeds, roots and barks of trees, spices are used to season food in ways that create deliciously complex and aromatic dishes.
Indian cooking has been synonymous with spices for as long as anyone can remember. They are the indispensable elements of the cuisine, ensuring that every meal carries those deep, rich flavours.
In every Indian home, you will find the beloved ‘Masala Dabba’ or ‘Anjarai Petti’, the treasured spice box that holds the curated collection of essentials. It is the foundation of daily cooking.
Spices In Indian Cooking
Bringing Depth To Dishes
Thanks to their deep knowledge and expertise with spices, Indians have perfected the art of taking one simple ingredient and drawing out a wide range of tastes.
The magic of spices lies not just in their inherent qualities but also in the way they are treated before being incorporated into a dish. They respond to different cooking methods through subtle or bold changes.
Volatile organic compounds (VOCs) in spices are the factors, so to speak, that give them their signature taste and aroma. The act of crushing or heating spices releases them, which ignites our palates.
Ground spices, when included during the process of cooking, deepen their characteristic notes.
Roasting or sautéing them in oil at the beginning of cooking amplifies their beautiful flavours and aromas that mere salt and pepper can never replicate.
The spices in Indian food are competing for your attention, yet somehow they always come together to make dishes with the most unique and complex taste you will ever savour.
Balancing Flavours
Indian cuisine, inspired by age-old culinary heritage, celebrates the six fundamental tastes – sweet, salty, sour, pungent, bitter and astringent. And, spices have the power to accentuate or tone down these tastes.
There is a common misconception about Indian food that it is always spicy. But trust us, it is so much more than that. ‘Spices’ do not necessarily mean ‘spicy.’
While chillies contribute to the fiery edge, most Indian spices are utilised to infuse layers of flavours and balance.
Spices like turmeric and cumin offer warmth to the dish. Cinnamon gives a touch of natural sweetness and cardamom introduces delicate floral hints.
Indian chefs combine these with such finesse that they create a rich, well-rounded flavour profile, engaging every part of your palate.
Colours The Food
From the very moment you first set eyes on an Indian dish, the experience begins, sparking anticipation for the wonder it is.
The saying ‘You eat with your eyes first’ couldn’t be truer when it comes to Indian cuisine, where the visual appeal of each meal is just as tempting as its taste. The striking bright hues are indeed a treat for your senses.
Spices are the artists behind the vibrant palette of colours, you see in Indian meals. Turmeric, one of the most widely used spices in Indian cooking, provides a vivid yellow colour. It is often seen in curries, rice and marinades.
Saffron is another spice that gives a lovely golden-yellow tint to food. When saffron is steeped in warm water or milk, the threads impart that shade, making every meal feel more luxurious and mouth watering. It brings life to festive dishes such as Biryani, Pulao and Kheer.
Health Benefits
For generations, Indian spices have been cherished for their incredible medicinal properties, which continue to promote health to this day. This is an extension of the Ayurvedic tradition and it prioritises the holistic treatment of your body.
Indian culinary traditions have wisely embraced spices, including fenugreek and cinnamon, to help regulate blood sugar levels. Spices such as black pepper and mustard seeds are packed with powerful compounds that can stimulate your metabolism.
Turmeric contains curcumin, a substance known for its anti-inflammatory effects. It has been shown to alleviate pain and lessen inflammation, helping individuals with arthritis.
The digestive benefits of spices like cumin, fennel and coriander are simply amazing. The inclusion of these spices encourages the secretion of digestive enzymes, which in turn reduces bloating and promotes your gut health.
The antioxidants present in cinnamon, cloves and cardamom are vital in combating oxidative stress, thereby supporting your immune system. You see, antioxidants work by counteracting the harmful free radicals. They also protect your cells from damage.
Regional Spice Variations
The regional diversity of India is beautifully represented in the unique spice combinations and culinary practices.
In the northern regions of India, cumin, coriander and fennel seeds are some of the key seasoning agents. They elevate the scrumptious meat dishes like Gosht Rogan Josh.
Mustard seeds, turmeric and tamarind are the essence of South Indian cooking, especially in hearty curries like Rasam and Sambar.
The flavours that define the cuisine of Western India, particularly in Gujarat and Rajasthan, owe much to the inclusion of spices like turmeric, cumin, fenugreek seeds and asafoetida, among others.
Bengali cuisine in the east is uniquely distinguished by its use of the popular Panch Phoron, a mix of five spices.
It has black mustard seeds, nigella seeds, fennel seeds, fenugreek seeds and cumin seeds. It works well for tempering the humble Dals.
Garam masala, regarded as one of India’s most iconic spice blends, is a staple in many Indian kitchens. It gets its name from the Hindi words: ‘garam,’ meaning hot and ‘masala,’ which translates to the mixture of spices.
It consists of dried spices including pepper, cinnamon, nutmeg, mace, cardamom, cumin, coriander, cloves, fennel seeds, star anise and bay leaf. Across the length and breadth of the country, there are numerous versions of this masala.
And with that, we have come to the end of this informative exploration. We at The Madras Diaries hope you have gained a renewed appreciation for spices and Indian cuisine. Until we meet again, may your palates continue to explore!
