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Hing (Asafoetida)
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Most
commonly available form is compounded asafoetida, a fine
powder containing 30% asafoetida resin, along with rice
flour and gum arabic. This spice is used as a digestive aid,
in food as a condiment and in pickles. Its odor is so strong
that it must be stored in airtight containers; otherwise the
aroma, which is nauseating in quantities, will contaminate
other spices stored nearby. However, its smell becomes much
milder in cooking and presents an onion-like taste. Some
claim that the use of Asafoetida in a marinade or coating
for fried fish eliminates the strong smell usually left
behind after frying. It is reputed to lessen flatulence and
is often added to lentil or eggplant dishes in small
quantities. |
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Imli (Tarmarind)
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The
ripened fruit is sweet, yet distinctively sour. The
blackish-brown tarmarind fruit pulp is widely used in Indian
cuisine - especially in south Indian dishes like Rasam,
Sambar etc. |
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Jaggery (unrefined
sugar from sugarcane) |
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Jaggery is the
traditional unrefined sugar used in India. It comes in
blocks of varying sizes or in powdered form. Jaggery is
considered by some to be a particularly wholesome sugar and,
unlike refined sugar, it retains more mineral salts.
Moreover, the process does not involve chemical agents.
Jaggery is used as an ingredient in both sweet and savory
dishes across India. It is widely used in desserts and
toffees. |
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Jaiphal (Nutmeg)
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In Indian cuisine,
nutmeg powder is used almost exclusively in sweet dishes. It
may also be used in small quantities in garam masala. |
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Jeera (Cumin
Seed) |
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Cumin
seeds are used as a spice for their distinctive aroma. They
have a distinctive bitter flavor and strong, warm aroma due
to their abundant essential oil content. It is used as an
ingredient of curry powder. Cumin can be used to season many
dishes, as it draws out their natural sweetness. In Kerala,
cumin is boiled in water to make Jeera water, which is
commonly used instead of drinking water especially after
meals. as it aids in the process of digestion. |
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Kadipatta (Curry
Leaf or Sweet Neem Leaf) |
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These leaves are highly
aromatic and are used as a herb. Their form is small and
narrow and somewhat resemble the leaves of the Neem tree.
They are commonly used as seasoning in south Indian cooking,
much like bay leaves and especially in curries with fish or
coconut milk. They are best used fresh and in their fresh
form. They have a short shelf life and may be stored in a
freezer for up to a week. |
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Kaju (Cashew
nut) |
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It is
used widely in Indian desserts, rice preparations like
Biriyani and toffees. |
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Kala
Namak (Black salt) |
Black
salt is an unrefined mineral salt that is actually pinkish
gray and has a strong sulfuric flavor. Black salt is mined
in India and is used extensively in Indian cuisine as a
condiment or added to chaats, chutneys, raitas and many
other savory Indian snacks. Chaat masala, an Indian spice
blend, is dependent upon black salt for its characteristic
aroma and flavor. Chemically, black salt is almost pure
sodium chloride, with iron and trace minerals.
Black salt is considered a cooling spice in ayurvedic
medicine and is used as a laxative and digestive aid. It is
also believed to relieve intestinal gas and heartburn. It is
sometimes used by people with high blood pressure or on
low-salt diets because it is lower in sodium and purportedly
does not increase sodium content in the blood. |
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Kali Mirch (Black peppercorn) |
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Dried
black peppercorn and its powdered form is extensively used
for seasoning in Indian cuisine, especially south Indian
cuisine. Once ground, pepper's aromatics can evaporate
quickly and therefore, grinding whole peppercorns
immediately before use is recommended. |
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Kalonji (Nigella seed or Black Cumin) |
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These
black seeds taste mostly like oregano crossed with pepper
and is often used in Indian cuisine. |
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Kastoori Methi (Dried fenugreek leaf) |
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The young
leaves and sprouts of fenugreek are eaten as greens and the
fresh or dried leaves are used to flavor other dishes. The
dried leaves (called kasuri methi) have a bitter taste and a
strong characteristic smell. |
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Kebab Cheeni (Allspice) |
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Allspice
is a spice which is the dried unripe fruit of the Pimenta
dioica plant. The name "allspice" was coined by the English,
who thought it combined the flavor of several spices, such
as salt, chili powder, and garlic. Allspice has a complex
aroma, hence its name. It is an aromatic spice with a taste
similar to a combination of cinnamon, cloves and nutmeg, but
hotter and more peppery. |
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Kesar (Saffron) |
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It is a
spice derived from the flower of the saffron crocus. It is
used in cooking as a seasoning and coloring agent. Saffron
has for decades been the world's most expensive spice by
weight.
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Lavang (Cloves) |
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They are
aromatic dried flower buds. Cloves can be used in cooking
either whole or in a ground form, but as they are extremely
strong, they are used sparingly. In the north Indian
cuisine, it is used in almost every sauce or side dish made,
mostly ground up along with other spices. In the south
Indian cuisine, it finds extensive use in the biriyani dish
(similar to the pilaf, but with the addition of local spice
taste), and is normally added whole to enhance the
presentation and flavor of the rice. It is also used in most
Indian meat preparations. |
