An Introduction to uttarakhand Spices

Sophistication and subtle use of some herbs & spices characterize Indian food and Indian
cuisine. These spices play a very important role in Indian cooking. If there are no spices, it’s not
Indian food. We Indians have a habit of spicing up our food to make it more hot and tasty. Some
of the spices are required for the aroma, some for flavor and some for complimenting other
spices.

Spices are defined as “a strongly flavored or aromatic substance of vegetable origin, obtained
from tropical plants, commonly used as a condiment”. Spices were once as precious as Gold.
India plays a very important role in the spice market of the world. In ancient times majority of
the spices were produced in India and exported world wide. It was then, the spices of India
attracted people across the borders and forced them to come to India for Spice trade.

Masala is a word very commonly used in Indian cooking and is simply the Hindi word for
“spice.” So, whenever a combination of spices, herbs and other condiments are ground or
blended together, it is called masala.

The Indian spices can be categorized into three main categories:

 The basic spices

 Complimentary spices

 Aromatic or secondary spices

1. The Basic spices: There are a few basic spices in Indian cuisine that go into most dishes.
Often a very basic vegetable dish is made by adding cumin or mustard seeds and asafetida in
some hot ghee (clarified butter) or oil until they sizzle and pop. Then the vegetables are added
and steamed.

1a. Cumin Seed : Other Names: jeera, jeeragam, jilakara, black cumin, kala jeera, royal
cumin, shah jeera, Comino, cummin

A basic Indian spice. Used mainly in North Indian food and is used for its strong distinctive
taste. When roasted, whole cumin seeds release more aroma and gives the dish a sweet flavor.
Cumin can be used as a whole spice or in the powdered form. Cumin seed powder lends a sweet
and mild flavor to a dish and is one of the main ingredients in the popular mixed Indian spice
called Garam Masala.

1b. Coriander Seeds : Other Names: dhaniya

Mainly used for its fresh, soothing and cooling taste, coriander seeds are very light weight and
have a mild flavor. Although they come form the same plant, they should not be mixed up with
cilantro. Coriander seeds like cumin is used as a whole spice and in a powdered form. In a
powder form it is an indispensable spice in the spice box of Indians. The aromatic fragrance of
the roasted coriander powder enhances the taste of any dish.

1c. Black Mustard Seeds : Other Names: Mohri

In India the black mustard seeds are preferred over the larger yellow ones found in the western
world. It has a strong but pleasing flavor and known for its digestive qualities. It is spluttered in
oil or Ghee(clarified butter) and used as a tempering. Mustard seeds are used in India to flavor
vegetables, pulses and pickles.

1d. Turmeric : Other Names: Haldi

Looks similar to a ginger root but when cut has a gorgeous orange-yellow color. Turmeric is
mainly used in Indian dishes for its medicinal properties and for the gorgeous intensive color it
gives to the dishes. It is mildly aromatic and has a delicate scent of ginger. Turmeric is a wonder
spice and is used throughout Asia to treat cases of stomach and liver ailments. It is also used
externally to heal sores and in cosmetics.

1e. Chilli Powder : Other Names: Lal Mirch, mirchi powder

The Indian chili powder is made from spicy ground chilies and is often hotter that the chili
powder available in the US/European stores. It has a pungent, hot aroma with a strong bite to it.

1f. Asafetida : Other Names:Hing, asafetida powder, asafetida, devil’s dung, ferula, foetida,
heeng

This is often used as a digestive. It has a strong odor and a slight garlicky flavor. Do not taste this
raw – it is NOT a pleasant experience. Using it in the recommended recipe however, works
wonders. Just a pinch is used for cooking in dishes with lentils and beans.

1g. Garam Masala : Other Names: Mixed Spice powder

Garam Masala is powdered blend/mix of spices(aromatic spices, see below) that may include
cloves, cardamom, cinnamon, black peppercorns, nutmeg, mace. Garam means “hot”, but not
chili hot, hot in the sense that these spices are said to increase body temperature. It can be used a
a mix of whole spices as well. A whole garam masala could include whole cinnamon sticks, bay
leaves, cloves, cardamom (black or green), whole mace, and black peppercorns. Powdered garam
masala is often added at the end of cooking in small quantities so that the full aroma is not lost
whereas, whole garam masala is used in north Indian cooking, especially meat dishes and as
aromatics for rice dishes. Often these are fried in hot oil before other wet ingredients such as
meat, onions, garlic, and/or ginger are added. Different regions use different mixtures and
proportions of the spices. A Garam masala will vary from household to household.

2. Complementary spices : Spices like fennel or nigella seeds are sometimes added along with
some of the basic spices to add to flavours. These are used in combination with the basic spices
and aromatics mentioned below according to the dish being prepared.

2a. Fennel Seeds : Other Names: Saunf

Although this is a basic Indian spice, it is not essential. It is mainly used in North Indian cuisine
and posses digestive qualities. If you often visit Indian restaurants you will find these coated with
colored sugar and offered after meals as a mouth freshener. Fennel seeds are also often used to
spice up teas and drinks.

2b. Fenugreek Seeds : Other Names: Methi, halba

This spice, which is actually a lentil, is used throughout India for it’s distinctive flavor (it has a
slight bitter taste) it gives the dish and for its wonderful healthful properties. Fenugreek is used
in small quantities and is used throughout India – both in North and South Indian Cooking. As a
matter of fact, after turmeric, fenugreek seeds is the most medically useful item in an Indian
kitchen.

2c. Nigella Seeds : Other Names : Kalonji, onion seeds, calonji, hasbasoda, ketza, black
caraway

Small black seed, sometimes called onion seeds, although they are not really seeds from onions.
these are often used in North India to enhance vegetable dishes. Toasting the seeds briefly brings
out the flavor.

2d. Carom Seeds : Other Names: Ajwain

These have a strong peppery-thyme flavor. This poppy seed like plant comes from the lovage
plant. It is very popular in North Indian cooking. It is used in preparing many Indian vegetables
and pulses.

3. Aromatics or Secondary Spices : To the above spices we would add chopped onions,
tomatoes, herbs and any of the following secondary spices and create a curry. We go light with
the Aromatics and added them in small quantities or in the form of garam masala.

3a. Green Cardamom : Other Names : Elaichi, Choti Elaichi, cardamom pods, cardamom
powder

This is used throughout India to flavor curries, vegetables, rice, dessert and the ever famous
masala chai. The pod itself is neutral in flavor, it is the brown sticky seed inside the pod that
gives that wonderful flavor. The pods should be kept whole, as ground cardamom quickly loses
flavor. When you require cardamom in the powdered form, the best way is to crack open the
pods using the back of a spoon and powder the small brown/black seeds inside in a mortar or it is
recommended to grind small quantities at home using a coffee mill. When a recipe calls for
whole cardamom, the pods can be cracked open slightly to release the full.

3b. Black Cardamom : Other Names : Kali Elaichi

This is larger in size and darker in color. It is often used to flavor meat, poultry and rice dishes.
The spice is coarser in flavor than the green variety. The inner seeds are often one of the spices
used in Garam Masala.

3c. Cinnamon Sticks : Other Names: Dalchini

It is the bark of the cinnamon tree that is often used in India in many curries and pulavs to give
the dish a rich flavor. With its warm, sweet flavour, cinnamon is one of the biggest workhorses
on the spice shelf. Cooks often use it to flavour baked goods and drinks but cinnamon also works
wonders in stews and sauces.

3d. Cloves : Other Names: Laung, lavang

Cloves are nail-shaped dried flower buds that have a strong, pungent, and sweet flavour. They
are used in many meat dishes, marinades, pickles and in many garam masalas. Cloves are used
whole or in powder form. In India clove oil is also used due to its medicinal value. Many Indians
chew on cloves to relieve toothaches and it is used also as a mouth freshener after a meal.

3e. Nutmeg : Other Names: Jaiphal

This is usually used in powdered form, grated freshly using a whole nutmeg. Often it is used to
flavor Indian sweets, but may be used in some savory dishes.

3f. Mace : Other Names: Jaivitri

Mace is the dried reticulated ‘aril’ of the same fruit that nutmeg is the seed of. It has a warm and
pleasing flavor. It is best to use the blades whole and remove them after cooking as biting it is
not a pleasant experience. It’s used to flavor curries, masala chai and certain vegetables as well
as Indian desserts.

3g. Black Peppercorns : Other Names: Kali Mirchi

It is said Vasco da Gama risked everything and started on an endless sea voyage primarily in
search of one thing pepper. And was he successful in his great quest! It’s called the ‘king of
spices’ and accounts for the lion’s share of spice exports from India.

3h. White Peppercorns : Other Names: Miri

The most common pepper is round, black, shriveled and hard. White peppercorns are the same as
black ones but the outer black shells are removed. White peppercorns are sharper and less
pungent but they are smooth and creamy.

3i. Saffron : Other Names: Kesar, zafran

It requires over two hundred thousand stigmas from crocus sativus flowers and a short harvest
season of just 10 days per year to make a pound of saffron. That’s why saffron is the world’s
most expensive spice.Indians use the threads in hot milk for about 15 minutes before using it to
bring out the colors in fancy Mughal dishes it’s not usually in everyday cooking.

3j. Bay Leaves : Other Names: Tejpat, Laurel Leaf

Indian Cassia also known as Tejpat (Cinnamomum Tamala) is a small to moderately sized ever
green tree. The leaves of this tree is the spice having clove like taste and a faintly pepper like
odour. The leaf is mainly used for flavouring foods like rice and meat dishes. It is also a spice
used in garam masala.
Introduction to herbs

In general use, herbs are plants with savory or aromatic properties that are used for flavoring
and garnishing food, in medicine, or as fragrances. Culinary use typically
distinguishes herbs from spices. Herbs refer to the leafy green or flowering parts of a plant
(either fresh or dried), while spices are usually dried and produced from other parts of the plant,
including seeds, bark, roots and fruits.
Herbs have a variety of uses including culinary, medicinal, and, in some cases, spiritual. General
usage of the term "herb" differs between culinary herbs and medicinal herbs; in medicinal or
spiritual use, any parts of the plant might be considered as "herbs", including leaves, roots,
flowers, seeds, root bark, inner bark (and cambium), resin and pericarp.

History
"What is a herb
As far back as 5000 BCE, evidence that Sumerians used herbs in medicine was inscribed on
cuneiform. Ancient Egyptians used fennel, coriander and thyme around 1555 BCE. In ancient
Greece, in 162 CE, the physician Galen was known for concocting complicated herbal remedies
that contained up to 100 ingredients. Emperor Charlemagne (742-814) compiled a list of 74
different herbs that were to be planted in his gardens. The connection between herbs and health
is important already in the European Middle Ages--The Forme of Cury (that is, "cookery")
promotes extensive use of herbs, including in salads, and claims in its preface "the assent and
advisement of the masters of physic and philosophy in the King's Court".
Culinary herbs

See also: List of culinary herbs and spices

Culinary herbs are distinguished from vegetables in that, like spices, they are used in small
amounts and provide flavor rather than substance to food.
Herbs can be perennials such as thyme or lavender, biennials such as parsley,
or annuals like basil. Perennial herbs can be shrubs such as rosemary, Rosmarinus officinalis,
or trees such as bay laurel, Laurus nobilis – this contrasts with botanical herbs, which by
definition cannot be woody plants. Some plants are used as both herbs and spices, such
as dill weed and dill seed or coriander leaves and seeds. Also, there are some herbs such as those
in the mint family that are used for both culinary and medicinal purposes.

Medicinal herbs
Some plants contain phytochemicals that have effects on the body. There may be some effects
when consumed in the small levels that typify culinary "spicing", and some herbs are toxic in
larger quantities. For instance, some types of herbal extract, such as the extract of St. John's-wort
(Hypericum perforatum) or of kava (Piper methysticum) can be used for medical purposes to
relieve depression and stress. However, large amounts of these herbs may lead to toxic overload
that may involve complications, some of a serious nature, and should be used with caution.
Complications can also arise when being taken with some prescription medicines.

A garden of herbs