Publication 2017-11-03 Liked 11 Views 7462

There is no need to talk about the popularity of Indian spices today, so long ago and firmly they settled in our kitchens. "Food without spices is not food at all" - say the Indians themselves, and no one is going to argue with them. , stalls and specialized departments in supermarkets, online stores ... Every day the supply of spices imported from India is growing, but the demand cannot be met. And this is understandable: indian spices not only bring to regular food zest, but also act as natural healers.

In ancient times, spices played the same economic role as oil and gas do today.

Spices are a favorite of Indian cuisine

Most of the plants from which spices are produced are home to the Deccan Plateau and the southern slopes of the Himalayas. Purely Indian in origin for Ceylon cinnamon, basil, cardamom, black cumin, Indian bay leaf, black pepper, curry leaves, turmeric, ginger and long pepper.

Every year the world consumes more than 10 thousand tons of all kinds of pepper

The cultivation of spices in India today is the same as in antiquity. Plants are sown on plots, sometimes in places that are difficult to access for machinery. They grow like a small ecosystem, almost independently, just like wildlife... The harvest is harvested, which will then turn into excellent Indian spices, in the old fashioned way - by hand. Harvesting women dress in

Cardamom plantations look the same as in the past millennium

Spices in indian dishesah are always present. And in sweet, and in salty, and in spicy. Traditional recipes without spices simply does not exist! Thanks to them, food becomes incredibly tasty, aromatic and, of course, beautiful. And also very useful.

Spices are high in calories, but there are only 17-25 kcal in one serving

Spices in Indian traditional medicine concept

According to Ayurveda (Indian philosophy of healing), everything that surrounds us, the entire manifested Universe is divided into three gunas - Sattva (Goodness), Rajas (Passion) and Tamas (Ignorance). Including what we eat. Products vegetable originthat we use daily, according to Indian physicians, are also divided into three types.

1. Tamasic. These include parts of plants that have grown underground and touched the ground - roots, stems, leaves. Food from them is suitable for workers engaged in hard physical labor.
2. Rajasic. These are leaves, branches, stems. Dishes from them are best consumed by people of moderate activity.
3. Sattvic. This species includes only seeds. Such food is useful for those leading a contemplative, measured lifestyle. Everyone who wants to enhance Sattva chooses special Indian spices - ginger, turmeric, saffron, cardamom, cinnamon, coriander and fennel.

Some spices in Ayurveda began to be used before they got into dishes.

8 most popular Indian spices

Want to diversify your diet, highlight the dignity of ingredients and add new flavors to familiar dishes? We have compiled a must-have of a demanding gourmet just for you. These 8 spices from India are not only a sign of a cuisine guru. Indian Ayurvedic specialists have been using them in healing for the past several thousand years. This means that you can not only have a delicious dinner and surprise guests. But also take care of your health.

Spices were first mentioned about five thousand years ago.

Turmeric... Among the spice medicines, turmeric is the recognized leader. This spice is considered a natural antibiotic. She treats arthritis and dysfunction gastrointestinal tract - stomach pain, heartburn, bowel upset. Indian experts in Ayurveda use it for skin inflammations and for wound healing. But first and foremost, turmeric is a popular Indian spice that gives the dish its wonderful golden color and exquisite sophisticated taste.
A mixture of oil and this spice is used when

According to Ayurveda, turmeric confers prosperity, imparts divine energy and purifies the chakras

Ginger... Ground ginger root has a wide range of uses. First of all, its taste is appreciated. The spice is often added to soups and meat dishes, dough products and drinks. Ginger received another recognition from healers. After all, he, in essence, is a cure for many diseases. The spice stabilizes the functioning of the stomach and intestines, lowers cholesterol levels, and has a positive effect on the functioning of the kidneys and thyroid gland. Ginger root is used both fresh and dried.

It is believed that the use of ginger relieves a person of negative character traits.

Coriander... Coriander seeds are used almost everywhere in the cuisine of the peoples of India. They are prized for their mixed (lemon and peppery) flavor. It is used by Indian chefs in the preparation of soups, beans, fish and meat dishes, salads, curries. The spice is renowned for its properties that balance the body and mind. Coriander is an excellent choleretic agent, it increases appetite and alleviates the suffering of allergy sufferers.

Coriander is believed to have magical love properties in China

Caraway... Bitter caraway seeds are able to enhance the taste of food, which is why it is added in small quantities. Cumin is the world's second most popular Indian spice. The first is black pepper. Ayurvedic experts believe that cumin is able to rid the body of digestive toxins. Diseases of the gastrointestinal tract and liver recede with the proper inclusion of this spice in the diet.

Herodotus found caraway seeds while examining mummies in ancient Egyptian pyramids

Carnation... A small dried bud in the company with another Indian spice - black pepper - gives aroma and pungent taste to dishes from any type of meat. Cloves are also good for sweets and drinks. This Indian spice is a natural antiseptic, it saves from nausea during motion sickness, stimulates the appetite and is effective against colds. The spice perfectly interrupts odors and has spicy taste, therefore, it is necessary to use only in small doses.

Roman legionnaires chewed cloves to freshen their breath

Red and black pepper... These two spices are found in every kitchen, and not only in India. So, black pepper is the most popular Indian spice in the world spice market. He is able to improve digestion and help with colds. Topical application of black pepper can stop small wounds from bleeding. Red pepper perfectly copes with circulatory disorders and strengthens the skeleton. He "spurs" digestive systemwhile getting rid of toxins. Due to the content of beta-cryptoxanthin, which neutralizes the effects of tobacco, the spice is highly recommended for smokers.

Red pepper keeps its properties longer when ground

Cardamom... Thanks to gentle and mild taste, cardamom is indispensable in many Indian recipes. It is added to both main dishes and sweets, and c. Several centuries ago, healers believed that the king of spices, as cardamom is also called, is effective in treating almost all diseases. Modern scientists claim that this Indian spice reduces the risk of melanoma, stimulates the heart and digestive system.

Cardamom does not lose flavor for several months, even in an open container

Cinnamon... Probably the most popular sweet spice on the planet. Cinnamon is made from the bark of an evergreen tree. Bakery products, confectionery and drinks become, thanks to her, much more aromatic and tasty. Many people use cinnamon as a sugar substitute. This Indian spice has antiseptic and detoxifying properties. Used in the treatment of type 2 diabetes. Also, cinnamon is successfully used to restore blood circulation, with flu and colds. By the way, the best cinnamon in the world is grown on the island.

In ancient times, cinnamon was considered a gift worthy of kings

Indian Spice Curry Powder Recipe

For a long time, the inhabitants of the Malabar Coast (modern state of Goa) ate mainly rice. Fortunately for them, the rice fields were surrounded by thickets of tropical scented plants. Resourceful ancient Indians mixed turmeric with cardamom and ginger, added black pepper and coconut. And now, the order of the boring rice, thanks to the spices, is much tastier and more enjoyable. This is how the world famous curry seasoning was born.

"Curry" is unusual taste, bright color, delicious aroma and benefits of medicinal collection

There are a lot of modern curry recipes. There are only four basic spices in the Indian recipe - turmeric, cayenne red pepper, coriander, fenugreek or curry leaves. List additional ingredients much longer - 16 spices. It also includes such famous ones as basil, mint, cardamom, and little-known to European housewives, galangal root and Cambodian garcinia.

For better taste Indian chefs prepare the seasoning before use

It doesn't take long to make curry powder. If, of course, you have all the Indian spices. The seasoning according to this recipe turns out to be soft, tender. If you want to make it sharper - increase the dose of red ground pepper... So, ingredients:

• coriander seeds - 3 tbsp. l
• cumin seeds - 2 tsp
• fenugreek seeds - 1 tsp
• fennel seeds - 1 tsp
• yellow mustard seeds - 1 tsp
• white pepper peas - 2 tsp
• cloves - 6 buds
• turmeric - 2 tbsp l
• ground red pepper - 2 tsp

Curry is not suitable for any European dish

Preparation: Place all the spices, except for the turmeric and ground red pepper, into the skillet. Then fry them over medium heat for 10 minutes. The mixture should darken. Cool it down. Then everything needs to be ground in a mill to a powder state. Add red pepper and turmeric. Grind again and sift through spices through a sieve.

In ordinary stores, instead of "Curry" you can buy a mixture of unknown composition and origin

Indian vegetable stew recipe

For this delicious Indian dish, you need vegetables and real Indian spices. Cooking ingredients:

• potatoes - 2 pieces
• carrots - 2 pieces
• cauliflower - 1 small head of cabbage
• red bell pepper - 1 piece
• onions - 2 pieces
• garlic - 3 cloves
• ginger root - 3 cm
• cashews - 50 gr
• tomato paste - 2 tablespoons
• cream 20% fat - 200 ml
• melted butter - 2 tablespoons
• bay leaf - a couple
• turmeric - 1 teaspoon
• coriander - 0.5 teaspoon
• a pinch of salt

Indian vegetable stew great dish and on festive table, and for every day

Preparation Indian vegetable stew:

Rinse the cabbage and disassemble it into inflorescences. Wash the potatoes and carrots and cut into slices. Bow - in half rings, and bell pepper - cubes. Chop the garlic and ginger finely.

Fill hot water vegetables. Boil for 7-8 minutes. Heat oil in a frying pan, in which fry bay leaves with onions and cashews for about 3 minutes. Then add spices there - garlic, turmeric, ginger, salt. Fry everything for about a minute.

Pour the resulting mixture tomato paste and simmer for a couple of minutes, stirring occasionally. Put the bell peppers in the pan. Fry for two minutes. Only then add vegetables to the sauce and mix well. Simmer until cooked.

Recipes vegetarian meals amaze with a variety of options

Of course, the list of popular Indian spices is far from complete. I would like to talk about curry leaves and basil, about asafoetida and anise ... If you are interested in the topic of spices from India, in any "special" store you will be happy and will tell you in all details about each - what dishes to add, what helps, what is incompatible ... Experiment! And bon appetit!

It is very popular in almost all countries of the world. This is not surprising, since Indian dishes are special, no matter what similar taste... One of distinctive features Indian cuisine are condiments that are able to brighten the taste of almost any dish.

Indian spices have been prized at all times. At one time in Europe, they cost crazy money, and many kings supplied entire expeditions to India in order to bring these wonderful spices to the west. At one time, for Europeans, their taste was so new and unexpected that a lot of money was given for them.

Masala

Masala is one of the most popular Indian spice mixtures, it does not have a clear recipe, therefore it can be used in various dishes and have different composition... Traditionally used in both India and Southeast Asia.

Masala is used in Indian salads, appetizers, along with rice, fish, as well as with fruits, tea and pastries. Masala seasoning for cooking and. The cost in the market in Goa is 50 rupees per 100 g.

Turmeric

This spice has a bright yellow color. Turmeric belongs to ginger and grows in almost all regions of India. The plant that became the source of this spice is called turmeric long, and the spice itself is made from its roots.

Turmeric is most often used in Kashmiri cuisine, it can give any dish not only a special taste and aroma, but also affect its color. One of the main components of the well-known curry seasoning is precisely turmeric.

Used in dishes: curry, pilaf biryani, chapati, pakora, vegan tandoori, alu gobi, khichari from masha sprouts, etc.

Mustard seeds

Well, who does not know about such a beloved and already dear to many of us mustard. Not everyone knows, but she is also of Indian origin. Seeds are collected from herbaceous plant and initially they have no taste at all. Only after roasting mustard seeds acquire their unique taste and flavor.

Mustard is used not only in indian cuisine... Many European dishes, including dishes slavic cuisine, also actively use this wonderful seasoning. It goes especially well with meat. Also, mustard is part of mayonnaise.

Used in dishes: fish and potato curry, pea soup, Bengali eggs, Indian pickles, vegetable cutlets, dhansak with shrimps, Achar gost, curd rice, etc.

Spices and spices on the market in India

Coriander seeds

Coriander is one of the most commonly used spices in Indian cuisine. When making this spice, coriander seeds can be burned or not burned, it all depends on the cooking method.

Most often coriander is used in legume dishes, from various soups and sambar, coriander is also often used in conjunction with curry.

Used in dishes: chicken and beef curry, pumpkin in batter, mint chutney, biryani pilaf, Alu Methi, Dimer Dalna, etc.

Cinnamon sticks

Cinnamon is one of the most popular sweet condiments in the world. Basically, cinnamon is the dried bark of trees of the Cinnamomum Verum species.

Cinnamon is very popular not only in Indian cuisine, but also in many european dishes... It is especially actively used in the confectionery industry. All kinds of pastries, cakes and much more with the use of cinnamon become much tastier and more aromatic. Also, tea and some other drinks are often drunk with cinnamon. In India, almost every cafe can bring you tea, where the glass will contain whole stick cinnamon: very unusual and delicious.

Used in dishes: chicken feed, cherry chutney, lentils with spinach, dhansak, Indian cutlets, chicken masala, chai masala, etc.

Badian

It is the dried fruit of an evergreen plant from India called star anise. The plant grows not only in India, but throughout Southeast Asia. The spice itself is yellow-brown in color and also has a very strong aroma.

In most cases, star anise is usually used in the confectionery industry, it is used in baking pies, making pastries and cakes, and it is also great for puddings, cookies, jams and many other confectionery products.

Tamarind

Tamarind paste is made from the fruit of a particular tree species. Initially, such trees grew only in Africa and Madagascar, however, for several thousand years they have been actively cultivated in India, where there are very conditions for them.

Tamarind is a seasoning widely known in many tropical countries. It is actively used in the most different dishesah, possesses sour taste, often used in conjunction with rice.

Used in dishes: fish curry, spicy soups and rice dishes.

Saffron

Don't fall, but saffron is the most expensive spice in the world. It is made from the dried flowers of the Saffron plant. The cost of one kilogram of saffron reaches about 2 thousand dollars. Such a high price of this spice is explained by the fact that the process of its cultivation is extremely laborious. The spice is extracted from the stigmas of the saffron flower, one flower gives only three stigmas, therefore, to make 1 kilogram of such a spice, it is necessary to process about 200 flowers.

Saffron gives dishes a golden yellow color. It is used in soups, pilaf and many other Indian dishes. One of the features of this spice is that in large quantities it is deadly poisonous to humans, so saffron should be used in small quantities.

Used in dishes: jalebi, Indian khir, saffron pilaf, milkshakes, Sabji (vegetable curry), etc.

Black and green cardamom

One of the hallmarks of cardamom is its pungent, smoky flavor, which makes it very widely used in Indian cuisine. Cardamom is made from dried fruit eponymous tree. Queen of Spices - that's what people called him because of its incredible aroma and taste. Cardamom grows best in western India, where it is most cultivated.

Cardamom is actively used both independently in various Indian dishes and as part of other spices. For example, currying simply isn't possible without using cardamom. Cardamom oil is also actively used, which is found in many indian drinks... It is also customary to use cardamom oil in perfumery due to its exquisite aroma.

Used in dishes: fruit apple salads, poop, dhansak, Indian biriani, fret, tea and coffee, etc.

Nutmeg flower and nut

Produced from the fruits of trees belonging to the Muscat family.

It is actively used in baking and confectionery industry. Nutmeg is also used for seasoning. meat dishes Indian food.

Used in dishes: lassi, cherry chutney, chai masala, halava, etc.

No dish is complete without natural and selected spices. It is for exotic taste many people prefer Indian cuisine. Hindus value their health highly, therefore they prefer only natural ingredientswhich give national food extraordinary taste and unforgettable scent.

No one can remain indifferent to such. Although such seasoned food is not always pleasant to eat due to its spicy composition, it is extremely useful.

The most popular spices

Hindus use everything that grows in their habitat as spices, be it dried fruits or herbs. Indian spices have in their arsenal such types of spices as turmeric, cardamom, curry, cinnamon, vanilla, cumin, coriander, tamarind.

Although more of the above is available in our latitudes, only Indians know the exact use of seasonings. The most popular of these is curry.

What do we know about curry?

Indian spices, and among them curry, are widely used in the preparation of various dishes. This seasoning is a yellow mixture of the leaves of the tree of the same name, which grows in hot latitudes. Curry is added to make sauces and marinades, and this seasoning is also used for famous dish - chicken curry with mushrooms.

But along with taste properties curry is also medicinal. Improves brain activity and also fights against cancer cells in the body. Tidies up the level of cholesterol in the blood and improves its composition. It has a pronounced fat burning property, removes excess fluid and toxins from the body.

A little about cardamom

The spice is characterized as spicy with a bitter taste and pronounced aroma. The plant itself grows in warm latitudes in India, Sri Lanka, and China. Most often used for baking and added to various drinks.

Indian spices such as cardamom have a positive effect on immune system organism. These green fruits increase immunity and prevent harmful bacteria from entering the body. Effectively treats sore throat and cough. It is also a powerful antidepressant. Easily copes with diseases of the gastrointestinal tract.

What is turmeric?

A common seasoning in some areas of India located in the north and south of the country. It belongs to the ginger family and has a characteristic bright yellow color. These Indian spices are extracted from the plant of the same name, which is called that. Hindus love turmeric because it gives the dish a beautiful color and sweetish taste, as well as a unique aroma.

But, as mentioned earlier, every plant that the Indians use in preparing their food has a huge impact on the human body. So turmeric is a natural antibiotic that relieves inflammation and improves skin renewal. Effectively fights cancer cells, preventing the spread of metastases. This is a miracle cure for many ailments and irreplaceable component national dishes.

Other spices

Among other spices that have spicy taste and an unforgettable flavor, note cinnamon. This spice is known all over the world. It is used for making desserts, added to coffee and tea. Also, cinnamon effectively fights viral diseases.

Vanilla is a spice obtained from the pods of a tropical orchid. This seasoning is added to flavor baked goods. It is one of the most demanded and expensive spices in the world. Has a calming effect on the body.

Tamarind is a true Indian spice with a bright sour taste. Used for many Indian dishes, both for main dishes and for desserts. It has a good effect on the digestive system, and also improves the functioning of the musculoskeletal system. It has a large number of potassium, which improves heart function.

Spice vs Indian spices

Indian spices are famous all over the world, no other spices have ever been used so widely. IN different countries can be purchased by all known oriental seasonings... What about spices? These are all kinds of herbs and fragrant leaves, fruits.

In India, both ready-made spices are used, with which they season the dish during cooking, and different spices, which are pre-dried or added raw. The Indians do not lose anything, and all the plants are used for cooking.

Where can you buy Indian spices: addresses in Moscow

Due to the constantly growing demand for exotic spices, in Russia they can be purchased in different cities. Where can you buy Indian spices in Moscow? Retail store addresses:

• Moscow, Pankratyevsky lane, 2, 1st floor. District of the Central Administrative District,
• Moscow, Sretenka street, 36/2, metro station "Sukharevskaya".
• Moscow, Leningradskoe shosse, building 21.

At these addresses you can find where Indian spices are sold. Moscow is a big city where you can buy goods from abroad in every district. And you can make a purchase more in a simple way - order from the online store. It is more convenient to take advantage of online shopping, as you do not have to spend extra time looking for an Indian store.

It is safe to say that Indian spices are the best and most delicious in the world. And most importantly, they have medicinal properties... One can be convinced of this only by looking at how the Indians look even in old age. And all this is due to the fact that they regularly use traditional medicine as

Fragrant, invigorating, burning, sweet ...Indian spices that make it seem like ordinary meals unforgettable.

The most important secrets of using spices were revealed to me by a chef from India, a spice expert and founder of a restaurant-club in Berlin, Shrikant Singh.

Indian Chef, Spice Expert, Cooking Class Leader. Culinary experience - 18 years.

Shrikant started cooking at the age of 15, studied cooking with his mother. Originally from Bihar, the Singh family moved constantly due to their father's work and spent more time in Calcutta, Hyderabad and Bangalore. Thanks to this, the hostess was able to study local cuisine, which are very different from region to region, and pass this unique knowledge to his son.

Since then, Shrikant painstakingly collects and documents the secrets of cooking traditional dishes and the use of spices. Much of this knowledge is disappearing.

Schrikant spent the last 10 years in South Africa, New Zealand and Germany, where he became interested in fusion cuisine: he studied national cuisines and created own mealscombining local produce with traditional Indian spices.

Since 2009 he has been culinary workshops, during which usually uses at least 25 spices.

In 2015 Schrikant opened his own Supper Club in Berlin.

In 2016, together with his wife Anastasia Sharova, he founded culinary project Happy Bellyfish, whose main goal is to make knowledge about food, food production process and traditional culinary skills available and applicable in modern life.

- Shrikant, what is your philosophy of food and its preparation?

- Taste and health are inseparable: good food should make you and your bellies happy. Important to know and appreciate culinary traditions and regional produce wherever you live, and use seasonal and fresh produce as much as possible.

- What is the main task of spices?

- To make the taste of the dish brighter, more interesting and facilitate the assimilation of food. Spices live exclusively in combination with other ingredients. At the same time, in no case should they drown them out. natural taste... Therefore, one of the basic rules is not to use spices with a strong and pronounced taste together with delicate products that have a thin, delicate aroma... Otherwise, nothing will remain in the dish.

- What set of spices is enough for any housewife to feel confident in the kitchen?

- In an Indian home, you will always find 4 main spices: turmeric, ground red chili, ground coriander seeds and cumin (cumin). I'll tell you a secret that by combining only these spices in different ways, you can prepare the basis for a huge number of Indian and other cuisines of the world. Apart from their taste, each of these spices has unique useful properties for our health and digestive system.

- Indian cuisine is famous for its spiciness, but many people cannot. What mild spices would you recommend and why?

- In fact, there are a great many of them. You can feel free to use coriander seeds, which are also a great alternative fresh leaves cilantro: just add a little ground seeds at the very end of the cooking process. If you love the aroma of caraway seeds, then a great mild seasoning for vegetables and bread is zira or kalindzhi (nigella).

For complex and sweetish taste you can resort to allspice, or allspice, for a pleasant bitterness - to hay fenugreek (fenugreek). Try adding a subtle nutty flavor without pungency with black mustard seeds. Just don't confuse them with yellow ones! Asafoetida, which, however, must be used with care, is an ideal addition to lentil and legume dishes and aids in their absorption. Don't forget about turmeric - it will add a pleasant smoky flavor and golden hue to your dishes. Just don't put too much of it!

- Is it possible to do without salt at the expense of seasonings and other products?

- Yes, but so that the dish does not lose its taste, it is better to use ingredients with an intense and bright sour taste. For example, lemon or tamarind, mango powder. Another option is to turn to nuts, such as peanuts. Natural flavor enhancers such as ginger and garlic are good substitutes for salt. And, of course, I recommend using fresh herbs: parsley, dill and coriander.

- Spices are also used in desserts. The most famous are vanilla, cinnamon, hot pepper and salt. What else can you add to a sweet treat to make it special?

— Classic set The spice for sweet dishes, which is very common in Europe, also includes cloves, star anise, and nutmeg. We often use cardamom and saffron to give our desserts an oriental flavor, as well as white poppy seeds. And if you want lightness and subtle scent, try adding a floral essence, such as roses.

- We love ginger very much and usually brew it with lemon and cinnamon. Can you recommend something new and original?

- Ginger can be made delicious dressing for lentil dishes. For this we cut fresh ginger long straws and lightly fry with cumin or black mustard seeds.

- And what spices are good for salad dressings?

- It all depends on the ingredients and your taste preferences... FROM vegetable salads roasted cumin seeds, tamarind juice, many “fruit” spices, for example, mango powder, are excellent combinations. The simplest and universal recipe: Heat the cumin seeds thoroughly, grind them in a mortar and add to the salad along with salt and lemon juice.

- When should you grind spices, and when not?

- Indian cuisine has something in common, basic rule: best for gravies, curries and sauces ground spices... If you want to give a delicate aroma or taste to the product, and sometimes, on the contrary, to neutralize any flavoring or aromatic nuance, then you should not grind the spices. But there are many exceptions to this rule. Whether or not to grind the spices depends on the particular dish and the desired result.

- What is the best way to grind spices?

- The mortar should always be a priority. But if you harvest large amounts of spices, then you cannot do without a coffee grinder.

- What does roasting spices give and how to do it correctly?

- Spices are calcined to reveal their taste and aroma. You will most likely have to fry the spices on two occasions: either while creating your personal blend, or while cooking.

The first is about roasting whole spices without oil, over medium heat and with constant stirring. All spices should be fried separately because they require different amount time to reach readiness. As soon as the aroma of the spice begins to unfold, immediately remove it from the heat.

If you use ground spices in the cooking process, add them exclusively to the base, which can be tomatoes or onions. Never put spices directly into hot oil or when it starts to smoke.

- What delicious and safe blend of spices would you recommend?

- There is one successful basic recipewhich can be combined with big amount ingredients:

Fry 1 teaspoon of coriander seeds with 1/2 teaspoon of cumin and grind. Add 1/4 teaspoon of turmeric and 1/4 teaspoon of paprika and grind again.

This spice mix works very well with red beans. For vegetables, it can be made more interesting by adding warming spices: 1.5 cm of cinnamon, 2 pcs. cloves, 2 pcs. green cardamom, 2 black peppercorns, and at the very end - ½ teaspoon nutmeg... This blend is great for starchy vegetables: for example potatoes and cauliflower.

- Are there any bad spice mixes?

- That's a very difficult question. It all depends on what exactly you are cooking. And there will be exceptions to every rule. For example, cardamom and zira. In most cases, I will never combine these spices with each other. But if I cook chickpeas, then I always use cardamom and cumin together, however, on different stages cooking.

In other words, some spices do not pair well if used only with each other. But at the same time, they can be added to a blend with a lot of other spices. In this case, their proportions will be very important.

General rule: it is bad to combine spices with delicate aromasuch as cardamom or saffron, with those that have a dominant flavor - especially sour spices such as tamarind or mango powder.

- How to choose the right spices? Is it possible to somehow check their quality?

- To really understand the quality of spices, you need to feel them: smell, touch ... Unfortunately, in most cases this is impossible: in modern stores spices are rarely sold by weight, and not everyone has access to markets.

If we talk about basic principles, then the most important thing is to determine that the spices are fresh: they should not be too dry (this is very noticeable in cloves, for example) or lose color. Always check the date of manufacture and the uniformity of the size and color of the spices in the package. If you rarely use spices, then do not buy ground mixes: they will not retain their properties and taste for six months.

- Tell us about correct storage spices?

- It is important to keep them away from direct sunlight and humidity and not forget the expiration dates.

- What is the healthiest spice?

- Turmeric. It is difficult to find the same healthy spice.

- Is it possible to use spices to treat diseases?

- Yes, but under no circumstances do self-therapy. It is necessary to consult a doctor who will conduct the necessary research and take into account a huge number of factors, including the characteristics of each person, the stage of the disease and the specifics of its course. It is very important to understand not only what to use, but also how.

- Are there any spices for weight loss?

- Unfortunately, there is no such "magic" spice. Much depends on your body and its individual response to various ingredients... For example, most warming spices improve digestion, but some people feel tired and inert after eating spicy foods. In addition, foods with a strong, intense flavor often lead to overeating. Therefore, the most important thing is the right one, balanced diet and an active lifestyle.

- I will tell you how to make a delicious curry with chickpeas. This recipe, firstly, is an excellent base for almost any curry, and, secondly, an example of using different types of spices at different stages of cooking.

Chickpea curry recipe

Photo: from the page Happy Bellyfish

Ingredients:

• 100 grams of chickpeas soaked for at least 8 hours
• 1 medium onion
• 1 medium tomato
• 1 teaspoon of garlic and ginger puree (in equal proportions)
• 1 teaspoon coriander seeds
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon red pepper
• 1/2 teaspoon garam masala
• cinnamon stick (2.5 cm)
• 3 bay leaves (preferably Indian)
• 3-4 pcs. cardamom
• ghee or butter of your choice

Cooking method:

1. Rinse the soaked chickpeas well and cook for at least one hour without a lid in 3 glasses of water with 2 bay leaves, cardamom and 1/4 teaspoon of turmeric. If you are using a pressure cooker, the time is reduced to 20 minutes. Chickpeas are ready when they can be easily kneaded between two fingers.
2. Heat oil in a deep skillet and add cinnamon and one bay leaf.
3. Cut one half of the onion into thin feathers and add to the pan. Grind the other half of the onion in mashed potatoes and add to the pan. Fry for a few minutes, until the onion begins to golden.
4. Add the garlic and ginger puree and fry for another 2 minutes.
5. Add coriander, cumin, 1/4 teaspoon of turmeric, 1/4 teaspoon of red pepper, garam masala and fry, stirring occasionally, for another 2-3 minutes. It is very important that the spices do not burn.
6. Add the finely chopped tomato and cook until the tomato is softened to a puree consistency.
7. Add chickpeas with a little water, in which it was cooked, and simmer for 10 minutes on low heat. Season with salt at the very end.

Enjoy your meal!

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Under " indian spices"means a number of spicy-aromatic plants that are grown in various climatic conditions of the Indian subcontinent. And many of them were brought to India from countries with a similar climate, and have been successfully cultivated for many centuries. Spices and India are the words in the perception of a person with of ancient times are practically synonyms.

List of 12 Indian spices
which are traditionally considered to be Indian

• Cardamom
  
  

  Description and properties of cardamom are described in detail on the Cardamom page

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  The description and properties of cinnamon are described in detail on the page.

• Star anise, aka star anise
  
  

  Description and properties of star anise are described in detail on the page

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  Description and properties of turmeric are described in detail on the page.

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  Description and properties of vanilla are described in detail on the page.

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  Description and properties of black pepper are described in detail on the page

• Kumin, aka Zira
  
  

  The description and properties of cumin are described in detail on the page

• Fenugreek, aka fenugreek, helba
  
  

  Description and properties of fenugreek are described in detail on the page

• Nigella, she is Kalindzhi, nigella
  
  

  Description and properties of kalindzha are described in detail on the page

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  Description and properties of ginger are described in detail on the page

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  The description and properties of sesame are described in detail on the page

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  Description and properties indian salt are described in detail on the page

It is also worth mentioning that it is a little incorrect to consider traditionally any spice to be purely Indian, it is more of a stereotype. Since most of the spices are grown not only in India, but also in other countries. And these countries can also be called the birthplace of this spice - for example: ginger grows in Indonesia, real ceylon cinnamon - already from the name it is clear that he is an aboriginal of the island of Ceylon. Consider this point.

Though indian food not bland, most Indian dishes are exquisitely spicy.

Most traditionally, spices are heated in a saucepan in which fat or oil is pre-melted. The lightest spices are added last, while the most aromatic spices are added immediately, even before the main course is prepared.

Given the hot climate of India, spices are also very important role natural conservative food.

In addition, in India, spices have long been successfully used for medicinal purposes. About 3000 BC. spices have been described in Ayurveda treatises (see Wikipedia) and described the use of different spices and herbs for the treatment and prevention of certain diseases.

In our store you can always buy a large assortment of Indian spices, choose according to your taste! Delivery across Kiev and Ukraine.

Overwhelming most Indian spices are good for health: They facilitate the process of digestion and assimilation of food. Indian chefs know this and skillfully use this knowledge, balancing not only the taste of food, but also their beneficial properties. So, ginger, for example, is good for indigestion, pepper is an antihistamine, garlic lowers cholesterol and arterial pressure, Turmeric is beneficial for ulcers and heat conditions.

In many indian restaurants dishes are decorated with fennel, mint, cloves or cardamom also because these plants perfectly refresh the oral cavity. In addition, they prevent heartburn, nausea, and improve digestion. Therefore, it is not surprising that spices are added to almost all dishes.

On the pages of our store you will find a lot of information about Indian spices. Read also the section Articles about spices - we have collected there sufficiently competent articles that are rarely found on the Internet and are continuing to work in this direction.

Watch the Video from the program "Around the World" about Indian spices