Some important facts about the Indian Cuisine!
Posted on July 25 2017 by Katharina Mahltig
The Indian cuisine is becoming more and more popular. So what’s the reason behind it?
We think there are several, for example the colorful and spicy dishes. But for sure also the variety of vegetarian dishes. There are many differences in the way of cooking in India due to the different religions and the differences regarding climatic conditions. So as you can see, you can’t generalize the Indian cuisine. But guess what’s really known and popular in India? Right, spices.
We want to provide you with an overview of all their famous spices, so we wrote down some interesting facts for you.
Curry Indian cuisine
Ingredients: Turmeric, chili, pepper, cardamom, cilantro, ginger, cumin, clove and nutmeg
Taste: From hot to tropical sweet
Use: For meat and rice dishes, soups, sauces, dressings
Nice-to-know: When you talk about curry in India, you don’t refer to spices, but to a certain type of dish. It is a kind of stew made with fish, meat or vegetables cooked in sauce.
Ingredients: Cardamom, clove, cumin, peppercorn, cinnamon and nutmeg
Taste: From hot to mildly sweet
Use: For meat, rice or vegetable dishes and dips
Nice-to-know: ‘Masala’ actually means ‘seasoning blend’ so it can contain a lot of different spices. ‘Garam’ means ‘hot’.
Since you now know more about the main Indian dishes and seasoning blends, we want to talk about the single components. For cooking, Indians like to use ‘Garam Masala’- the common seasoning blend for this dish.
Use: For chutneys, pickles, toppings for yogurt & oatmeal, tea, fish dishes, bread or cream cheese
Nice-to-know: Only after the rusting, the seeds develop their tasty flavor which tastes slightly like caramel. So if you don’t roast them, it has a rather bitter taste.
Taste: Leaves: Very intense, slightly hot with a bitterly lemon flavor; Grains: Mildly sweet
Use: Leaves: For spicy dishes, salads or sauces; Grains: For meat, fish and vegetable dishes. If it’s well grounded it also can be used for pastries, salads and sauces
Nice-to-know: Cilantro is one of the oldest spices of all times.
Taste: A bit like eucalyptus, sweet and spicy
Use: For meat and rice dishes, coffee, tea, fruits and desserts
Nice-to-know: Due to it’s expensive harvest, cardamom is one of the most expensive spices in the world.
Taste: Slightly spicy, bitterly resinous
Use: For vegetable dishes, curry, pancakes, smoothies, golden milk
Nice-to-know: Curcuma gives the curry its yellow-ish color because of its component ‘curcumin’.
Taste: Bitterly with a spicy flavor
Use: For stews, meat, and rice dishes, chutneys and couscous
Nice-to-know: You should only use it in little amounts due to its intensity, but you can add some other oriental spices
Of course, we also have a recipe for you so you can directly apply your new knowledge.
Recipe: Carrot Lentil Curry
- 1 big carrot
- 1 clove of garlic
- 3.5 oz. yellow lentils (100g)
- ½ chili pepper
- 1 onion
- ½ lime (organic)
- 1 pinch Just Spices Flavors of India
- 4 oz. full cream yogurt (100ml)
- ½ cauliflower
- 1 tbsp oil
- 2 handful of frozen peas
- some chopped spring onions for garnishing
- about 7 fl. oz. Just Spices vegetable broth (200ml)
- First of all, peel the carrot and cut it into thin slices. Heat up the oil in a pan and add the onion and the garlic. Sauté them until translucent.
- Cut the chili pepper into thin slices. Remove the seeds (except if you want it reaaaally hot). Add the carrots, chili, lentils, and the Just Spices Curry Madras to the pan and sauté it for a few minutes. Then add the broth and boil it. Cover the pan and let it simmer at low heat for about 15 minutes.
- Rinse the lime with hot water and rub off some of the peel. Halve the lime and squeeze out some juice. Now blend it with the yoghurt, salt, lime peel and a pinch of Curry Madras. Cover it.
- Rinse the cauliflower and cut half of it into pieces. Add the cauliflower and the frozen peas to the lentils, boil them. Remove the cover and let it simmer for about 10 minutes.
Season the Carrot Lentil Curry with some lime juice. Now you can garn it with the spring onions and serve it. Bon appétit!