Top 5 Most Used Spices In India
The top 5 most used Indian spices, are popular in a variety of spice blends. We get so used to our spice blends that we forget to appreciate the unique properties of each spice.
1. Turmeric
- Botanical Name : Curcuma Longa
- Also Known As : Haldi, Curcuma, Turmeric
- What Is Turmeric : A root that stems from the Curcuma Longa Plant.
- Commonly Used In : South Asian Cuisine
- Medicinal Uses:
- Origin :
- What It Tastes Like :
Turmeric or Haridra in Sanskrit, has been used in the Ancient Vedic diet over 5,000 years. This golden coloured root stems from the Curcuma Longa plant, family of the ginger root plant. Not only is it golden in colour and in flavour but most importantly in medicinal properties.
Turmeric or Haldi powder is used in nearly all Southeast Asian cuisine. It is what gives curry and dhal that distinct flavour! Therefore this is definitively one of the staple spices you should embrace when experimenting in Indian cuisine! A little goes a long way.
2. Mustard Seeds
- Botanical Name : Brassica Juncea
- Also Known As : Brown mustard
- What Is Mustard ? Mustard are the seeds of the mustard plant.
- Commonly Used in : Curry, Dhal, Rasam, and Sambar.
- Origin : Brown Mustard originates in Asia.
- What It Tastes Like : Pungent and bitter.
There are a few variety of mustard seeds. But the Brown mustard is said to originate from the Himalaya’s.
Mustard seeds are used in a variety of Indian dishes such as Dhal, pickles, curries, sambar and rasam,
3. Black Pepper
- Botanical Name : Piper nigrum
- Also Known As : Kali mirch, Karuppu milagu, Poivre & Black Gold.
- What Is Black Pepper : Dried fruits of the Piper nigrum vine.
- Commonly Used In : Asian & European cuisine.
- Medicinal Uses: Stimulates brain function, Increases sexual stamina, Prevents cancer cells.
- Origin : South India, Kerala.
- What It Tastes Like : Spicy, Pungent, Warm & Earthy
Black Pepper is one of the earliest Ancient spices to have been exported by Indian merchants. In the early days of the export of black pepper was extremely profitable , so much so that it was referred to as Black Gold.
Therefore it is no surprise that this has become a staple spice in virtually all households over the world.
4. Cardamom
- Botanical Name : Elettaria cardamomum
- Also Known As : Queen of Spices &i layachi
- What Is Cardamom ? Is an aromatic seed made from various plants of the Ginger family.
- Commonly Used In : Desserts, Curries, Perfume.
- Medicinal Uses : Oral health, Cardiac health, Anti-septic & Diuretic.
- Origin : Western Mountain Range of India.
- What Does Cardamom Taste Like ? Slightly Minty & Peppery, Warm, & Earthy.
Cardamom is one of the main ingredients in masala chai and without this, its incomplete.
It is a versatile spice and it can be used in a lot of Indian recipes. It is a warm, earthy spice with slight minty undertone. Most desserts such as Kheer, Gulaab Jamun, and Rasgulla are flavoured with cardamom.
5. Cumin
- Botanical Name : Cuminum cyminum
- Also Known As : Kammon, Jeera
- What Is Cumin ? Dried seeds of the flowering Cuminum plant.
- Commonly Used In : Mediterranean, Indian, & European cuisine.
- Medicinal Uses : Promotes weight loss, lowers Cholesterol, Anti-Inflammatory.
- Origin : eastern Mediterranean & Middle East
- What Does Cumin Tate Like ? Nutty, Earthy, Slightly bitter & sweet.
Cumin, a popular spice during the ancient civilisations in the Middle East, Mediterranean, Egypt & India.
Cumin is one of the basic spices in Indian cuisine. And it is also mentioned in Ayurvedic texts and formulas that aid digestion.
In some regions in India, it is included in the their spiced chai mix. Lastly, it is used in a variety of dishes and is mostly used in curry powder blends are used whole in dishes.
In conclusion, Cumin is versatile and maybe next time you can experiment with it in your chai mix!