Spice Up Your Life!
Indian food is famous for its flavor, taste and richness. While dishes served in restaurants are typically richer in spices for an enhanced flavor, most homemade day-to-day recipes contain a milder and more moderate balance of spices to provide nutrition, taste and flavor. Most of the spices used in Indian cooking are plant products and some are known to have exceptional medicinal value. This chapter presents a brief introduction to some of the common spices used in the Indian kitchen. Most of these spices can be found in ethnic or Indian grocery stores. The spices are listed by their English names, with the common Indian translations in parenthesis.
Asafoetida (Heeng)
Asafoetida is a gum resin that imparts a very strong onion-garlic flavor to Indian dishes. It is also available in powder form. Use it sparingly. The plant belongs to the parsley family. Substitutes: garlic powder or onion powder.
This spice finds its use in vegetable dishes or with lentils. It can also be used while making dough for fried flatbreads called kachori or parantha.
This spice finds its use in vegetable dishes or with lentils. It can also be used while making dough for fried flatbreads called kachori or parantha.
Bay Leaf (Tej Patta)
This is a hard, dry leaf that is used to add a nutty flavor to many soups, vegetable and meat dishes. Use 1 or 2 leaves while sautéing onion or garlic. The leaves used in Indian cooking are dry and light brown in color. Substitutes: Green Bay Leaf.
Bay leaves are used to flavor lentil soups, fried rice dishes, vegetables and meats. They are so full of aroma that they are often used in rice pudding or other desserts also.
Bay leaves are used to flavor lentil soups, fried rice dishes, vegetables and meats. They are so full of aroma that they are often used in rice pudding or other desserts also.
Cardamom, Black (Badi Elaichi)
Whole pods of this spice are typically sold. Some recipes call for the entire pod to be used, others call for the ground seeds. Don't confuse this with the more common (green) cardamom, which comes in round green or tan pods. Substitutes: cardamom, green.
Used in Garam Masala, rice dishes and meat preparations.
Used in Garam Masala, rice dishes and meat preparations.
Cardamom, Green (Choti Elaichi)
Cardamom figures prominently in Indian food. It is best to buy these seeds still encased in their natural flavor-protecting pods (greener the better). Unprotected seeds lose flavor quickly. It is crushed or ground immediately prior to use and forms a part of the garam masala mix. Recipes that call for cardamom usually intend you to use green cardamom, named for the greenish pods that encase the seeds. Some producers bleach the green hulls to a pale tan, but this makes them less aromatic. Substitutes: Black cardamom or equal parts ground nutmeg and cinnamon.
Used in Garam Masala, rice dishes and meat preparations.
Used in Garam Masala, rice dishes and meat preparations.
Caraway, Indian (Shahijeera or Kalonji)
This has a subtle flavor that's often used to enhance vegetable dishes. To bring out the flavor, it helps to toast the seeds briefly before using them. Substitutes: cumin seeds or sesame seeds.
This is used in batters used to coat vegetables for deep frying and to lentil soups.
This is used in batters used to coat vegetables for deep frying and to lentil soups.
Chili, Green Serrano (Hari Mirch)
These have thin walls, so they don't need to be charred, steamed and peeled before use. However, if you want only the flavor with less of the heat, the veins and seeds within need to be discarded. Substitutes: jalapenos (not as hot).
The Scoville heat unit is the closest thing to a standard for measuring the heat in a pepper. In layman's term it is a measurement that involves adding sugar to a solution until one can no longer taste the pepper. The more sugar, the higher the spice, the greater measurement in Scoville units. Created in 1912, there are now more scientific methodologies to measuring heat in a pepper. Ordinary bell pepper is 0, Serrano is 7,000-25,000 while a Jalapeno is rated at 3,500-4,500 approximately.
The Scoville heat unit is the closest thing to a standard for measuring the heat in a pepper. In layman's term it is a measurement that involves adding sugar to a solution until one can no longer taste the pepper. The more sugar, the higher the spice, the greater measurement in Scoville units. Created in 1912, there are now more scientific methodologies to measuring heat in a pepper. Ordinary bell pepper is 0, Serrano is 7,000-25,000 while a Jalapeno is rated at 3,500-4,500 approximately.
Cilantro (Dhania Patta)
Cilantro leaves are used throughout the world as a fragrant herb. It is used in Indian lentil soups and curries. The seeds (called coriander seeds), stems, and roots of the plant are also used. Cilantro doesn't cook very well, so it is a good idea to add it to hot dishes after the dishes cool slightly. The herb looks very similar to flat leaf Italian parsley, but is stronger in flavor. It is used to make pesto, chutney and sauces. Substitutes: Italian flat leaf parsley or ground coriander.
Cinnamon, Ceylon (Dalchini)
The cinnamon sold in
Cloves (Laung)
Cloves are nail-shaped dried flower buds that have a sweet, penetrating flavor. They may be ground and used in curries, or just crushed for a milder flavor. Use cloves sparingly. It is also a key component of “garam masala”, the spice blend most common to North Indian cuisine. It also warms the body from within. Substitutes: allspice (as a substitute for ground cloves).
Coriander (Dhania)
Coriander seeds are a common ingredient in Indian cooking. The popular herb cilantro comes from the same plant. You can buy the ground seeds, but for better flavor and shelf life, buy coriander seeds and grind them yourself (in a dry coffee grinder). To enhance the flavor, toast the seeds in a pan for a few minutes first. Substitutes: caraway or cumin.
Cumin (Jeera)
Cumin is a key ingredient in Indian dishes. Freshly roasted and ground cumin seeds are far superior to packaged ground cumin. Dry-roast and grind cumin seeds in a coffee grinder for fresh flavor. Shelf life of the spice is short, so grind only small quantities at a time. Substitutes: Black cumin seeds (smaller and sweeter) or caraway seeds + anise seeds.
Curry Leaves (Curry Patta)
These look like small bay leaves and smell like limes. Dried leaves are easier to find than fresh, but aren't very good. Fresh leaves are used in South Indian and Western Indian cuisine mostly. Substitutes: Lemon grass or small amount of kaffir lime leaves.
Dried Red Chili (Sookhi Lal Mirch)
Unlike many chilies, these remain somewhat red even after drying. As with any peppers, their heat intensifies when dried. They are fairly hot and are typically added to dishes like soups, meat. Substitutes: cayenne pepper.
Scoville units of cayenne is at ~ 35,000 vs. that of a regular Jalapeno at 3,500-4,500. If it gets too hot for your mouth, cold milk or yogurt is the fastest cool-off remedy.
Scoville units of cayenne is at ~ 35,000 vs. that of a regular Jalapeno at 3,500-4,500. If it gets too hot for your mouth, cold milk or yogurt is the fastest cool-off remedy.
Fennel seeds (Saunf)
This is similar to anise seed, but sweeter and milder. It is used as whole or ground spice. It is often served as an after-mint and aids in digestion. Substitutes: anise seed or cumin or dill (slightly different effect).
It pairs well with chicken and other white meat.
It pairs well with chicken and other white meat.
Fenugreek seeds (Methi)
This adds an earthy flavor to curries, chutneys, and sauces. It is available as seeds or in powder form. This spice helps in digestion, good circulation and promotes lactation in nursing mothers. Substitutes: Dried Fenugreek leaves.
The spice is used in preparation of meats and vegetables mainly.
The spice is used in preparation of meats and vegetables mainly.
Fenugreek herb (Methi)
This mildly-bitter herb is believed to have medicinal properties in promoting good circulation (of blood) in the body. It is also conducive to promoting lactation in nursing mothers. Dried leaves, either whole or ground are called kasuri methi, and they're a good substitute for fresh leaves. Substitutes: celery leaves.
The leaves are used in potato or meat dishes. In the herb form, it is also used in the dough for flatbreads such as poori, parantha or roti.
The leaves are used in potato or meat dishes. In the herb form, it is also used in the dough for flatbreads such as poori, parantha or roti.
Five Spice Mix (Panch Phoron)
Garam Masala
Perhaps the most popular Indian spice for North Indian cuisine, this is a mix of several different spices. The concoction varies slightly based on north, west or east India. You can buy this either as whole spices or ground in powder form. The powder form has a shorter shelf life like the cumin. A common mix consists of a pinch of whole cumin, 1-2 green cardamoms, 1-2 black cardamoms, and an inch of cinnamon stick, 1-2 cloves, some peppercorns and a pinch of nutmeg. Fancier and richer versions will have star anise, etc. Substitutes: equals parts cumin, pepper, cloves and nutmeg
Ghee (Clarified Butter)
This is regular butter without the milk solids, so it doesn't go rancid or smoke when heated to a high temperature. It has a longer shelf life and imparts a wonderful nutty flavor to dishes. Dishes cooked in regular butter are likely to over-brown quickly. To make your own: Melt four sticks (1lb.) of unsalted butter using medium heat in a nonstick saucepan. Once the butter starts to gently boil (water in the butter starts to evaporate), lower heat and simmer until a light brown deposit forms and settles to the bottom. (These are the separated milk solids). Remove from heat, cool slightly and then strain into storage container using a kitchen paper towel on a strainer. Discard the residue or use in cooking for flavor. Homemade ghee should be refrigerated in case some of the milk solids remain. Substitutes: canola/olive/peanut oil (more healthy, but not as flavorful) or regular butter.
Mint (Pudina)
Mint is used extensively in chutneys, marinades and to flavor dishes. It's also a great garnish and breath freshener. Spearmint is the best choice for savory dishes. It provides a fresh cool taste to dishes and even desserts. Substitutes: flat leaf parsley + pinch of dried mint or Thai basil.
Mustard (Sarsoon)
These are smaller and spicier than the yellow/white mustard that most western dishes call for. The seeds are either added as whole seeds during the sautéing process or after being ground to a powder. Adding too much lends a pungent/bitter taste (similar to wasabi, but not as intense). Substitutes: White or yellow Mustard seeds.
Nutmeg and Mace (Jaiphal and Javetri)
Nutmeg is the actual seed of the tree, roughly egg-shaped and about 1 inch long and ¾ inch wide. It weighs between ¼ ounce and ½ ounce when dried. It is best to leave the nutmeg seed whole and dry grate it or grind it fresh just before use. Nutmeg powder is readily available too but loses its aroma quickly and does not have a long shelf life. Mace is the dried "lacy" reddish covering of the nutmeg seed. It is also very aromatic and is crushed and sprinkled onto dishes at the very end for a burst of flavor.
Typically, these aromas are used in rice dishes, green leafy vegetable dishes and slow braised meat dishes.
Typically, these aromas are used in rice dishes, green leafy vegetable dishes and slow braised meat dishes.
Poppy seeds, White (Khus-khus)
These are ground into a paste and used to thicken curries or cook with shrimp, chicken and potatoes. They are high in calcium and have a relaxing effect on the body. Substitutes: Musk melon seeds, sesame seeds. (Note: Black poppy seeds are used on bagels, etc but cannot be substituted here).
Rock Salt, Black (Kala Namak)
It is more of a purplish-tan color than black. It has a strong, sulfuric odor but amazing taste and flavor when added as a seasoning. Substitutes: regular salt.
Rock salt is sprinkled on cucumber, tomato, fruits and berries to enhance their taste. It can also be added as a seasoning to roasted nuts. It helps in digestion and adds a layer of taste to food items.
Rock salt is sprinkled on cucumber, tomato, fruits and berries to enhance their taste. It can also be added as a seasoning to roasted nuts. It helps in digestion and adds a layer of taste to food items.
Saffron (Kesar)
To make a pound of saffron, over two hundred thousand stigmas from its purple flowers must be harvested by hand. That's why saffron is the world's most expensive spice. Fortunately, a little of the good stuff goes a long way--it only takes a few threads to add saffron's distinct orange-yellow color and earthy aroma to a dishes like saffron rice, chicken biryani, etc. The threads should be red with orange tips. Threads lacking orange tips may be dyed and should be avoided. The quality of powdered saffron is measured by its Minimum Coloring Strength. The higher the Minimum Coloring Strength, the less saffron you need to use. A typical level is 180, and a level of 220 or higher is quite good. Some cooks prefer the threads to the powder, since it's hard to detect if the powder has been adulterated. Powdered saffron, though, is easier to use, since it can be added directly to a dish, while the threads need to be steeped in hot milk or water first. Substitutes: turmeric (for color, not flavor).
Screw-pine, Essence (Keora)
These sword-shaped leaves are about two feet long. The essence from these leaves is used to flavor Biryani dishes and desserts. It has a strong flavor and only a few drops are needed at a time. Substitutes: vanilla (different flavor) or rose water.
Sesame seeds (Til)
These nutritious seeds have a mild, nutty flavor. They are commonly used in curries. Substitutes: pumpkin seeds.
Sesame seed is laden with oil. The seeds are used worldwide in applications like sweet treats (India), on bagels/buns (America), as seasoning (China) and in pastes like tahini (Middle East).
Sesame seed is laden with oil. The seeds are used worldwide in applications like sweet treats (India), on bagels/buns (America), as seasoning (China) and in pastes like tahini (Middle East).
Sun-dried Mango (Amchur)
This powdered spice is made from sun-dried mangoes, and it's used as a souring agent or to tenderize meats. Substitutes: lemon/lime juice, tamarind paste, tomato paste.
The powder adds a distinctive tangy taste to dishes using chickpea (Chana Masala or Rawalpindi Chole) and okra (Bhindi Bhaji). When cooking with okra, the spice reduces the sliminess of the okra.
The powder adds a distinctive tangy taste to dishes using chickpea (Chana Masala or Rawalpindi Chole) and okra (Bhindi Bhaji). When cooking with okra, the spice reduces the sliminess of the okra.
Sun-dried Pomegranate (Anardana)
Pomegranate pulp remains on the seeds as they dry, so they're a bit sticky and serve as a tangy, sweet and souring agent in Indian cuisine. The seeds are available in ground form called Anardana powder and are excellent when used in chutneys and fritters. Substitutes: Lime juice (slightly different effect).
Tamarind (Imli)
The pulp from the tamarind pod is used as a souring agent. To extract the pulp, shell the pods, put them in a saucepan, and then add enough hot water to completely cover the pulp. After soaking for a while, strain out and discard the seeds. Extracted pulp or paste is available in small jars for ease of use. Substitutes: lime/lemon juice or vinegar mixed with some sugar.
Tandoori Spice Mix (Tandoori Masala)
Turmeric (Haldi)
Turmeric has a pungent flavor, but it's more widely known for it's brilliant yellow color. You can find fresh roots (looks similar to ginger) or the powdered form in Indian markets. Dried ground turmeric is far more commonly used. Be careful when handling fresh turmeric--it can stain your hands and clothes. Equivalents: 1" piece of fresh turmeric = 1 teaspoon powdered turmeric. Substitutes: curry powder (large portion of it is turmeric).
Tymol Seeds (Ajwain)
These look like small caraway seeds, but they taste like a pungent version of thyme. They are sprinkled on flat-breads (like Naan or Paranthas). They help in digestion and are an excellent home remedy for stomach acid and gas problems. Substitutes: dried thyme or caraway.
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