Indian/Asian cuisine is an extraordinary fusion of spices, meat, vegetables and basic ingredients from old-time kitchens. Indian/Asian cuisine is more than just curry! 

Ajwain – Just like thyme in flavour, Ajwain or carom seed is a strong spice used as a whole or in powdered form to get the best flavour possible.

Asafoetida – A very well-known Indian spice for both vegetarian as well as non-veg recipes, asafoetida is a highly aromatic spice with a strong and pungent smell that just lingers around every kitchen in India and in households. Asafoetida is loved by many Indians as it has been mentioned in Ayurveda as a medicine. It is basically a gum-resin that is used to give a mild flavour to Indian curries.

Basil – As a wide used herb in India as well as other countries, basil is apparently one of the most important. Known as the ‘Queen of the herbs’, it is grown in almost every part of India. Some Indian families also grow this in front of their doors as it is known to spread good energy and vibes to make the household pure. The unique flavour of basil is both sweet and slightly hot.

Black Peppercorns – They are used as whole or ground down in Indian/Asian cooking and more recently in other dishes. Black Peppercorns are surely spicy and can be added to almost every recipe you can imagine in India/ Asian foods. Commonly known as black pepper, it is also known as the King of Spices.

Cardamom Seed Powder – Cardamom is both citric and sweet in flavour. Cardamom is not just seen as a herb or spice in India but it is widely observed as a medicine to maintain a good immunity as it is rich in antioxidants and diuretic properties.

Chillies – Both used in raw and dried form, Indian spices are incomplete without this ingredient in the cupboard. Most of us Asians/Indians prefer buying fresh raw chillies every week and stock up in their refrigerators but the dried chillies are specially bought from the select shops where they are dried in the sunny regions of India, Bangladesh or Pakistan.

Cinnamon – Cinnamon is the most loved as well as the most hated spice in Indian/Asian foods. Loved because it adds an aromatic flavour in the dishes like meat, rice and veggies but when people consume the food, they like to remove it because after cooking or cooked, cinnamon may taste bitter as it pours all its flavours in the dish.

Indian/Asian spices are a blessing in the culinary world and one must use them in order to get the best aromas and flavours in the recipes as they might ruin your meal if not used properly. If you are seriously thinking of trying out Indian recipes at home, Start by purchasing some SafeGroceries we are based in Hounslow, London. We specialize in selling Indian groceries as well as everyday groceries.

 

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