Spices, Herbs & Seasoning

Spices & Herbs are basically parts of any plant, like the seed, fruit, flower etc., which are used to add flavour, colour or aroma to any dish. These are generally used in small quantities.

Freshly ground spices are the best to use, but usually they lose their pungency and flavour if kept for long. So you should buy them in small quantities so that you can use them on a need basis. Store any leftovers nicely in an airtight container, preferably in a dark place.

Fresh herbs are mainly used in salads and sauces where as dried herbs are better to be used in  dishes that need cooking.

Seasoning is nothing but the way you add flavour to the food you cook, basically to improve the way it looks and tastes. Wide varieties of spices and herbs are used for the purpose of seasoning.

Below here is a list of most commonly used spices and herbs.

CARDAMOM 

• Flavour - Strong

• Known in India as - Elaichi

• Basically it is a seed pod with a papery outer skin and small black seeds inside

• Pods should be split and seeds are to be used

• Used in Indian and Middle Eastern cooking

• Used in many sweet dishes too

CLOVE

• Flavour - Extremely strong

• Known in India as – Laung

• Basically it is a dried flower bud, dark in colour

• Used both in whole form and grounded powdered form

• Use little due to its very strong flavour

• Used in desserts and baking also

CINNAMON

 

• Flavour – Spicy sweet

• Known in India as - Dalchini

• Basically it is inner bark of a tree, brownish in colour

• Used is stick form or grounded powdered form

• Other than being used in curries, also used for flavouring sweets

CORIANDER

• Flavour - Aromatic

• Known in India as - Dhania

• Basically it is a dried seed, greenish in colour and round in shape

• Whole seeds or grounded powder is used as a very common spice for the Indian curries

• Fresh leaves are also used which is also known as Cilantro

• Leaves can be used directly (cleaned, washed and chopped)

CUMIN

• Flavour – Slightly bitter

• Known in India as - Jeera

• Basically it is a dried seed, dark brown in colour

• Whole seeds or ground is used as a very common spice for the Indian dishes

TURMERIC

• Flavour - Peppery

• Known in India as – Haldi

• Basically it is an underground stem, bright yellow in colour

• Mainly grounded powder form is used

• Used to colour Indian curries

• Designated as an alternative to Saffron

SESAME

• Flavour – Mildly nutty

• Known in India as – Til

• Basically it is a white coloured seed

• Used in some specific curries and sometimes for sweets as well

• Many a times its is used after being slightly roasted

POPPY SEEDS

• Flavour – Nutty

• Known in India as – Khas-khas

• Basically an oil seed, off-white/creamish in colour, tiny and round

• Used in many Indian dishes

FENNEL SEEDS

• Flavour - Very aromatic, sweet

• Known in India as – Saunf

• Basically it is a green coloured fresh seed

• Used as a spice and also as an after-mint (moth freshener)

BAY LEAF

• Flavour – Aromatic, fragrant

• Known in India as – Tej Patta

• Basically a dried leaf

• Most often the leaves are used as a whole

• Adds flavour to the curries

CAROM SEEDS

• Flavour – Pungent

• Known in India as – Ajwain

• Basically tiny seeds, greyish in colour

ASAFOETIDA

• Flavour – Pungent

• Known in India as – Hing

• Basically it is powdered form of an underground stem

• Used for season dishes

• Only a pinch is sufficient most of the times

FENUGREEK SEEDS

• Flavour - Bitter

• Known in India as - Methi

• Basically it is a dried seed, orange in colour

• Whole seeds are in frequent use

• Fresh leaves are also used, mainly as a vegetable, which is known in India as Hari Methi

• Dried leaves are also used, for seasoning, which is known in India as Kasoori Methi

NIGELLA SEEDS

• Flavour - Peppery

• Known in India as - Kalonji

• Basically it is a black seed, kind of triangular in shape

• Traditionally used in may Indian breads

NUTMEG

• Flavour - Sweet

• Known in India as - Jaifal

• Basically a brown egg shaped seed

• Best to use freshly grated

• Used in many sweet dishes

• The dried covering of Nutmeg is also used, known as Mace

• Known in India as - Javitri

• Basically it is lacy and bright orange in colour

• Mace has more refined flavour than Nutmeg

SAFFRON

• Flavour - Bitter, Aromatic

• Known in India as - Kesar

• Basically a dried part of the flower, bright red / crimson in colour, thread-like in shape

• One of the most sought-after and expensive spice

• Used mainly for colouring food, especially rice, sweets etc.

• Can be soaked in water for 20 minutes and the liquid can be use

• Alternatively, the threads or the powdered form can be directly sprinkled on the dish

PEPPERCORN

• Flavour - Pungent, Peppery

• Known in India as - Gol Mirch

• Two main varieties - Black Peppercorn (known in India as Safed Gol Mirch) and White Peppercorn  (known in India as Kali Gol Mirch)

• Black Peppercorn is the unripe fruit which is cooked and dried (hence its rough texture)

 

• White Peppercorn is the dried ripe seed, where the dark skin of the pepper fruit is removed

DRIED POMEGRANATE SEEDS

• Flavour - Sour

• Known in India as - Anardana

• Basically the seed of Pomegranate, dried

• Mainly used in dishes of chickpeas (chole), chicken, goat / lamb meat

DRIED MANGO POWDER

• Flavour - Tangy

• Known in India as - Amchur

• Basically the powdered form of dry raw mangoes

• Adds lemony taste hence acting as a nice flavouring agent

CARAWAY SEEDS

• Flavour - Pungent

• Known in India as - NA

• Basically crescent shaped and brown in colour

• Mainly used in breads

• Good with cheese

DILL SEEDS

• Flavour - Lingering

• Known in India as - Soa

• Basically dried seed, brown in colour, long and slightly curved

• More popular in East European cooking

• Fresh dill leaves are also used as herbs