~ An Introduction to Indian Spices ~

[MysteRy]

3d. Cloves : Other Names: Laung, lavang

Cloves are nail-shaped dried flower buds that have a strong, pungent, and sweet flavour. They are used in many meat dishes, marinades, pickles and in many garam masalas. Cloves are used whole or in powder form. In India clove oil is also used due to its medicinal value. Many Indians chew on cloves to relieve toothaches and it is used also as a mouth freshener after a meal.

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3e. Nutmeg : Other Names: Jaiphal

This is usually used in powdered form, grated freshly using a whole nutmeg. Often it is used to flavor Indian sweets, but may be used in some savory dishes.

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3f. Mace : Other Names: Jaivitri

Mace is the dried reticulated ‘aril’ of the same fruit that nutmeg is the seed of. It has a warm and pleasing flavor. It is best to use the blades whole and remove them after cooking as biting it is not a pleasant experience. It’s used to flavor curries, masala chai and certain vegetables as well as Indian desserts.

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3g. Black Peppercorns : Other Names: Kali Mirchi

It is said Vasco da Gama risked everything and started on an endless sea voyage primarily in search of one thing pepper. And was he successful in his great quest! It’s called the ‘king of spices’ and accounts for the lion’s share of spice exports from India.

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3h. White Peppercorns : Other Names: Miri

The most common pepper is round, black, shriveled and hard. White peppercorns are the same as black ones but the outer black shells are removed. White peppercorns are sharper and less pungent but they are smooth and creamy.

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3i. Saffron : Other Names: Kesar, zafran

It requires over two hundred thousand stigmas from crocus sativus flowers and a short harvest season of just 10 days per year to make a pound of saffron. That’s why saffron is the world’s most expensive spice.Indians use the threads in hot milk for about 15 minutes before using it to bring out the colors in fancy Mughal dishes it’s not usually in everyday cooking.

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3j. Bay Leaves : Other Names: Tejpat, Laurel Leaf

Indian Cassia also known as Tejpat (Cinnamomum Tamala) is a small to moderately sized ever green tree. The leaves of this tree is the spice having clove like taste and a faintly pepper like odour. The leaf is mainly used for flavouring foods like rice and meat dishes. It is also a spice used in garam masala.