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Essential spice of Indian cooking

Most of the spices, with some of the exceptions like nutmeg which are dry roasted before its essential oils are released.

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Essential spice of Indian cooking

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  1. Essential spice of Indian cooking

  2. ● Most of the spices, with some of the exceptions like nutmeg which are dry roasted before its essential oils are released. ● Other spices can be blended with the help of a mortar and pestle and apart from that other spices can be blended from a grinder.

  3. Cardamom ● There are two types of cardamom which are used. First is the green and the second one is the black. ● The most commonly used is green as it is used in lassis as well as desserts when the spices are mixed.

  4. Clove ● It is the most common spice which is used in cooking and its anise notes are easily recognizable in the Indian cooking. ● Cloves are technically flowers and after they are pressed all of their oils are released and then dried, before putting them into cooking.

  5. Black Pepper ● Black pepper is that Indian spice which is native as it is primarily belonging to the Western Ghats. ● It is a very hard spice to grow as it requires the proper amount of rainfall to be there and that is why the prices of black pepper vary a lot.

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