List of 5 Rarely Known Organic Indian Spices
by Neal David WriterIndian
foods and spices go hand in hand. Perhaps, the rich Indian culinary comes from
the essence of natural and organic Indian spices, cultivated in almost every
part of the country. From pulses, vegetable curries to fish and meat dishes,
spices are used in plenty to give them an incredible taste, flavors, and
unforgettable aroma. However, while you know the most-used spices and what are
they used for, you are probably unaware that there are nearly hundreds
varieties of them. A whole lot of spices are very rare and you might have never
known that they actually exist! This article talks about those few rare spices
that are cultivated, traded and even used in many food preparations but to the little
knowledge of the common people.
Amchur powder
This
unique spice is derived from immature or unripe mangoes. The mangoes are sliced
into small pieces, sun-dried for days and later ground into extra fine powder.
Unripe, it is sour in taste and hence used in preparing flavorful dishes or
curries as an extraordinary souring agent. Pickles are prepared using plenty of
Amchur.
Ajwain
This
is also called as Carom seeds or Bishop’s Weed and imparts a very strong flavor
to whichever dish it is used, even when applied in little amount. The spice
comes in its real aromatic form when dry roasted or are lightly fried in tawa
with oil or ghee.
Anaardana
Anaar
is typically the Indian name of Pomegranate fruit and ‘dana’ implies seeds. So,
Anaardana is clearly the spice in the form of pomegranate seeds but in dried
form. Just like the properties of the fruit, the seeds impart great flavors,
especially the tangy one. The spice is special for imparting great color in the
dishes. Besides, it has the property of preservatives too. It is known as Dalim,
Dalimba and Dannima Pandu in a few regions.
Kokum
Like
Anaardana, this is also a sun-dried fruit item. However, it is not extracted
from the seeds but from the fruit itself (i.e. the thick plum skin). Kokum acts as a great coloring agent in many
dishes, giving them a pinkish-purple tint. In terms of flavoring, it is both
sweet and sour and hence should be added consciously in dishes depending upon
what kind of tastes it should have.
Kalonji
Also
called as Nigella seeds, Kalonji is exceptionally tiny and triangular seeds.
The color of the seeds is absolutely jet black and can be used in almost all
kinds of dishes, dry or gravy. The seeds have little sweetness but primarily
impart a bitter flavor to the dishes. Many Indians considered it is to be a supreme
spice for preparing traditional dishes, especially Bengali dishes, lentils,
mild curries, and pickles. To get the maximum flavors, kitchen experts use
Kalonji after dry-roasting them.
Neal is one of the nutritionists and a food
marketer at Indian Grocery, a
popular online store in the USA, selling a variety of Indian food items and
condiments, from staple food packs, gourmet snacks to sweets and purely organic Indian spices. To get
high-quality Indian organic spices,
you can visit the site of Indian Grocery and order any pack offered by legacy
spices companies.
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Created on Mar 20th 2019 13:51. Viewed 708 times.