Flavor is key in Indian cuisine. In every corner of India, spices and seasonings are an absolute must. Indian cuisine is famous for its wide range of flavours and styles, and because so many Indians now live in cities, new culinary fads can be easily incorporated. The quality of meals in India is generally very high. The most common trend in food is its connection to regional agriculture. In case the local area does not have the produce, the tandoor and spices are imported from elsewhere inside the country.
The spices can be used in a number of different ways. It is common practise to utilise entire, unadulterated spices in rice dishes such as kichdi, pulav, and biryani. Even while cooking, you can smell and taste the improvement this makes. Use of spices adds flavour and also helps stimulate hunger. Spices like cinnamon and cardamom are often used in desserts because they add a unique flavour and are good for the digestive system.
Traditional Indian households always have a good supply of the finest spices on hand, and many Indian cuisines use specific masalas or combinations of spices. In North Indian cooking, garam masala is frequently used; it is a finely ground combination of a long list of spices. Just a little bit of the same can have your taste buds tingling. Sambar, a staple of South Indian cooking, often includes the pungent spice asafetida.
Standardized spices are used in combination with herbal medicines. Jeera infused into a pot of boiling water is a traditional remedy for stomach bloating and gas. Another common belief is that rubbing a combination of asafetida on one’s stomach may alleviate flatulence. Pickles are stored in the same conditions as spices since both kill microorganisms. Besides adding flavour, spices also aid in the food’s long-term storage.
The therapeutic capabilities of roots like ginger, garlic, and turmeric are exceptionally high. Both ginger and garlic are beneficial for reducing sinus pain and restoring healthy cholesterol levels. Pure and antibacterial, turmeric is also believed to help release phlegm in the body, making it more comfortable to cough up. The unique flavour of clove is fundamental to authentic Indian cuisine. Using kokum, which has a sour flavour, is commonplace in Indian cuisine.
