Spices

Spices are aromatic or pungent plant parts used to flavor food. They can be made from seeds, roots, bark, fruits, or flowers. Here’s a breakdown of popular spices, their flavor profiles, and culinary uses:

🟠 1. Turmeric (Haldi)

• Flavor: Earthy, slightly bitter, peppery

• Uses: Curries, rice dishes, soups, teas

• Health Benefits: Anti-inflammatory, antioxidant (curcumin content)

🔴 2. Chili Powder / Red Chili (Lal Mirch)

• Flavor: Spicy and pungent

• Uses: Indian curries, Mexican salsas, marinades

• Varieties: Kashmiri (mild, red color), Guntur (hot)

🟤 3. Cumin (Jeera)

• Flavor: Warm, earthy, nutty

• Uses: Tempering (tadka), rice dishes, stews, spice blends like garam masala

⚫ 4. Black Pepper

• Flavor: Sharp, mildly spicy

• Uses: Universal spice – soups, sauces, meats, salads

• Health: Aids digestion, boosts nutrient absorption

🟢 5. Coriander (Dhaniya)

• Flavor: Citrus-like, nutty (seeds); fresh and lemony (leaves)

• Uses: Ground in curries, spice blends; fresh as garnish

🟡 6. Mustard Seeds (Rai/Sarson)

• Flavor: Pungent, sharp

• Uses: Tadka, pickles, South Indian dishes

🟤 7. Cloves (Laung)

• Flavor: Warm, sweet, slightly bitter

• Uses: Biryani, masala chai, spice mixes

• Health: Antibacterial, pain-relieving

🌿 8. Cardamom (Elaichi)

• Green Cardamom: Sweet, floral (used in desserts, chai)

• Black Cardamom: Smoky, spicy (used in biryanis, curries)

🔵 9. Fenugreek (Methi)

• Seeds: Bitter, nutty

• Leaves (Kasuri methi): Aromatic, used as a dried herb

• Uses: Spice blends, pickles, dals

⚪ 10. Fennel (Saunf)

• Flavor: Sweet, anise-like

• Uses: Mouth fresheners, sweet dishes, digestive teas

🟣 11. Star Anise

• Flavor: Licorice-like

• Uses: Chinese 5-spice, biryani, desserts

🧂 Blended Spices

• Garam Masala: Mix of warm spices (cumin, coriander, cardamom, cinnamon, cloves, pepper etc..)

• Panch Phoron: Bengali blend (cumin, fennel, fenugreek, nigella, mustard)

• Chaat Masala: Tangy and salty, with dried mango powder (amchur)and many more….