Know Your Spices (Masala) Leave a comment

A quick pictorial reference of some of India’s favorite spices.

Amchur Powder

Amchur powder adds the tangy taste to dishes. It is an essential part of dishes like chana masala, aloo mutter and even kebabs. It’s also high in iron, so pregnant women and people suffering from anaemia are generally advised to consume Amchur poweder regularly.

Star Anise
(chakra-fool)

Star anise is known to enhance the meat flavour and is an essential spice while preparing biryani and other masala items The extracts and essential oils of star anise exhibit strong antifungal properties.

Red Chilli
(lal mirch)

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Turmeric
(haldi)

Haldi is used in dal, sabzi, sambar and even milk. It helps to treat a wide variety of conditions, including flatulence, jaundice and menstrual difficulties.

Nutmeg
(Jaifal)

Nutmeg is usually associated with sweet, spicy dishes — pies, puddings, custards, cookies and spice cakes and one of the components of nutmeg is a compound similar to menthol, which has natural pain-relieving characteristics.

Mustard seeds
(rai)

Mustard seeds are usually used to temper/season food by adding them to hot oil. Generally perceived as a health benefiting spice, they are very rich in phyto-nutrients, minerals, vitamins and anti-oxidants.

Mint
(Pudina)

Mint is widely used to prepare chutneys, relishes, salads, sauces and teas. The strong and refreshing aroma of mint is a quick and effective way to sometimes treat nausea. Mint is a naturally soothing substance, so it can alleviate the inflammation and temperature rise that is often associated with headaches and migraines.

Kasoori methi

Kasuri methi goes perfectly with starchy or root vegetables like carrots, yams and potatoes. When added to whole wheat dough, it also makes flavourful rotis and parathas. It could also prove to be effective in reducing blood sugar, cholesterol and is also a herbal cure for skin inflammation.

Kalonji

Used to prepare breads like naan, tandoori rotis, parathas, and also sometimes to season stir fries and curries, Kalonji seeds could prove to be beneficial for respiratory discomfort, asthma, bronchitis, cough, allergies, flu and emphysema.

Kabab Chini

Kabab chini is beneficial in treating fevers, cough or even a sore throat.

Mace
(javitri)

A small amount of mace enhances many recipes by adding fragrance without imposing too much flavour. It’s less in calories, but has more concentrations of essential oils, vitamin A, vitamin C, carotenes, iron and calcium.

Ginger powder
(Sonth)

Ginger powder is widely used in Punjabi cooking and to make tandoori starters. According to some studies it also helps reducing pain and inflammation, making it valuable in managing arthritis, headaches, and menstrual cramps.

Fennel
(Saunf)

hese green, wide spices are used as an ingredient in Panch Foron and are also dry roasted and used as mouth freshners. Fennel seeds, particularly in powdered form, can act as a laxative. The roughage helps clear the bowels.

Cumin
(Jeera)

Known for its earthy aroma, cumin is used either in its raw form or cooked in hot oil or ghee to release its aroma. It also imparts a very unique and smoky flavour to food. It has been proved in some studies that the presence of caffeine (the stimulating agent), and the richly aromatic essential oils make cumin an ideal anticongestive combination for those suffering from respiratory disorders such as asthma and bronchitis.

Coriander
(Dhania)

An important ingredient in a variety of masalas from garam masala to sambar powder. Coriander is a fragrant, flavourful component in Indian cuisine. Coriander powder is known for containing an ample amount of Vitamin C, an anti-oxidant vitamin.

Cinnamon
(Dal chini)

Daalchini is used to flavor both sweet and savory dishes ranging from curries and spice mixes to beverages and desserts. It is said to have inflammatory properties and helps the body to fight against infections and repairs tissue damage.

Cardamom
(elaichi)

Meat curries, biryanis, pulao and sweets; cardamom is an essential spice used in them all. Some studies have shown that it increases circulation of blood within your lungs thereby aiding in relieving the symptoms of breathing problems like asthma, cold and cough.

Black Pepper
(Kali mirch)

Black pepper is a must have in every household, since it is used in almost every dish from soups to salads to everyday sabzi. Essential nutrients such as manganese, potassium, iron, dietary fiber and vitamins C and K can be found in black pepper. It is said that Black Pepper helps easing the digestion process and prevents diseases of the stomach and intestine.

Bay leaf
(tej patta)

The bittsweet, spicy bay leaves are used in a variety of Indian dishes from curries to biryanis. According to some studies, bay leaves are said to be effective in treating type 2 diabetes as they cause reduction in blood glucose, cholesterol and triglyceride levels.

Asafoetida
(Hing)

Asafoetida has a unique strong smell and sharp taste. It is used heavily in regular south indian curries like sambar and also to season buttermilk. It’s also very good for digestion.