The spices used in India vary widely by geography. Some spices are ground together to form spice mixtures known as masalas. Mastering the art of Indian cooking requires a knowledge of the spices used. Add this to my Recipe Box.
Cumin
Cumin is used throughout India. It is primarily ground when used in the north and used whole in southern dishes. In both cases, it is roasted before use.
Coriander Seeds
Coriander is ubiquitous in Indian food. The seeds are roasted and usually ground. It is used commonly with cumin or as a part of a masala mixture.
Asafoetida
Asafoetida is a plant resin, known as hing in Hindi. Small quantities are used for a subtle flavor, which enhances other spices.
Green Chilies
The small green chilies used in Indian cooking are quite hot and should be handled with care. To lessen the heat, slit them open before cooking rather than chop them.
Red Chilies
Red chilies are commonly used dried. They are roasted and used whole, or ground to a fine powder. Dried red chilies are used in every region of India to add flavor and heat to the food.
Cardamom
Cardamom seeds are used in both savory and sweet dishes. The seeds are added whole to rice dishes, and are ground for sweet preparations. There are two types---green and black---which are used interchangeably.
Tags: chilies used, Indian cooking, used whole