Essentials Of Indian Pantry

Over a period of last few months as I interacted more and more with bloggers from different countries and cultures,I realized that most of them shared a kind of reluctance cum aversion toward Indian cooking.What I could infer was that the numerous spices required in indian cooking was which they found both confusing and difficult to collect.Well, I can completely relate to that concern simply because I share the same feelings towards any new cuisine I look at.

So I have decided to add this page for all my readers to help them barge into Indian cooking with essential spices in the pantry to start with.I have missed a lot of things here because I want to give a basic idea of Indian spices and condiments in this page.I look forward to all your suggestions and comments and I will update the list from time to time.All these items are available in indian stores under different brands and most of them in Asian aisles of your grocery store.

The Most Basic Ground Spices 

• Turmeric Powder [Haldi] : It is this spice which lends a beautiful yellowish color to all the curries and pilafs.Regarded as the one having antiseptic properties so a must in leafy vegetable preparations.
• Red Chilli Powder [Lal-Mirch] : It is similar to cayenne pepper but there are a lot of varieties used in indian cooking,some for color,some for intensity [hotness] and some for flavor.
• Coriander Powder [Dhania] : This is nothing but ground raw coriander seeds which lend the thickness to gravies or curries.A must if you want authentic indian taste.
• Dry Mango Powder [Amchoor]: Thanks to the tropical climate and hence availability of mangoes, raw ones are sun-dried and ground into fine powder.This spice lends a sour/tang to the preparations and may or may not be replaced by lemon juice.
• Garam Masala Powder: This is the Indian “magic” spice.Consisting of ground coriander seeds,cumin seeds, anise, black peppercorn, dry ginger , cardamom, cloves , cinnamon,bay leaves in different proportions.It instantly flavors up almost anything from plain yogurt to dips to chutneys to gravies.Easily available in Indian store.Remommended Brand “MDH”.

Note: The above 5 spices are the base spices of the popular Indian curry. Beyond these another layer of flavor can be added using fennel powder or dry ginger powder and or whole spices.

The Most Basic Tempering Seeds/Spices – Most of the curries start with first tempering the oil and a temering is added to dals [lentils] after boiling/cooking them, just before serving.Since indian curries & lentils are incomplete without tempering, below is the list of spices & seeds you ll need:-

• Cumin Seeds [Jeera] : Used for tempering dry curries to lentils to yogurt to almost any thing and everything.One of the MOST important item in your pantry for indian cooking.
• Black Mustard Seeds [Kali Sarson] :Widely used in south indian cooking for tempering.Not much use in north indian cooking but it goes well with certain breakfast items and chutneys.A yellow mustard seeds variety is also widely used in east indian cooking.
• Fenugreek Seeds [Methi Dana] : Small, yellow squarish seeds from the fenugreek bush.These are instant taste busters and slightly bitter.Mostly used in dry curries.
• Asafoetida [Hing] : This is not a seed and can be used ground or crushed.A little goes a long way.Is highly pungent and stinky when raw.But when cooked gives a great aroma to dishes.
• Carrom Seeds [Ajwain] : A very powerful spice for digestion and better metabolism.A must addition in preparing vegetables like cauliflower,taro root and yams.It is slightly bitter and pungent and again a little goes a long way.

The Most Basic Whole Spices:

• Black Peppercorn [Kali Mirch]
• Whole Cloves [Laung]
• Green Cardamom [Hari/choti Elaichi]:This sweet smelling spice is what vanilla essence is to desserts outside India.Used widely in indian sweets, desserts,cakes and cookies in addition to savoury dishes.
• Bay Leaves
• Cinnamon Sticks
• Nutmeg & Mace

As per wiki Curry powder is a blend of few of the above spices in varied proportions along with the aromatic ones like cloves,cinnamon,mace,nutmeg etc.

Ready to Use /Pre-Made Spice Mixes:

• Chaat Masala: A blend of tangy spices which is sprinkled over fresh fruits, yogurt dips,chips etc for a pepped up taste.Not much used in cooking.

To be continued..