The most commonly used spices in Indian cuisine

Just like in Mexican cuisine, spices are an important part of the essence of Indian gastronomy; they give a characteristic flavor to the most traditional dishes thanks to their wonderful flavors and aromas. That’s why you should know the main spices of Indian cuisine. Turmeric Known as Indian saffron, turmeric is a bright yellow powder that comes from a root similar to ginger and has properties as powerful as that. Turmeric is also used to season curry, rice, stews with chicken and meat, and pairs well with other spices like pepper, chili, and cumin.CuminCumin is one of the essential spices in both Indian and Mexican cuisine, as well as in Spanish cuisine. It has an earthy, bitter, and slightly spicy flavor. Cumin is mainly used to flavor meats and legumes, but if you mix it with chili, there's no comparison! Cardamom Cardamom is considered the queen of spices due to its sweet, citrusy, and slightly spicy flavor. It is used in Indian cuisine to prepare curry, rice, meat stews, and even desserts. Mustard seeds Mustard seeds are a spice with a strong, bitter, and peculiarly spicy flavor. They are ideal for cooking soups, rice, and seasoning fish and vegetables. There are 3 different types, but the most common is black mustard seed. Curry What would Indian gastronomy be without curry? Curry originates from the mix of turmeric, cinnamon, cloves, coriander, cumin, ginger, and pepper, although it can contain up to 20 spices in total. Nutmeg Nutmeg is used in sweet dishes, such as spiced cookies and cakes, although it is also common to use it in savory preparations like soups and creams, eggs, chicken, lamb, and pork. Saffron Saffron is a spice of intense red color, mainly used in rice and paellas. Its flavor and aroma are very strong, so it is recommended to use it in small amounts. How many of these Indian spices do you use daily?