The extraordinary aromas and flavors of spices is quite fascinating, isn’t it? It is often a mystery how a certain combination of spices can evoke captivating fragrance that gets imprinted in our memories for long. No kitchen contemplates such an extensive catalog of spices as Indian cuisine. The heart of Indian cuisine is the blend of potential spices in the right proportion. So, if you are willing to know more about Indian food, you will have to understand the realm of Indian spices first.
So, here we have shortlisted a number of Indian spices that are mostly used in all Indian restaurants in Caulfield or in other parts of Malvern Vic.
Amchoor (Mango Powder):
One of the very less known spice, amchoor is made from green mangoes. The tender mangoes are dried and ground to acquire this spice. This produces an aromatic powdery seasoning with an intense, bittersweet and fruity flavor, perfect for flavoring curries, soups, chutneys and marinades, among many other elaborations.
In Indian cuisine, the sweet, delicate and warm taste of cinnamon is used in savoury dishes, such as curries, rice dishes, stews and chicken recipes. Thus, a unique taste and contrast is achieved. In most Indian restaurants in Caulfield, it is used to enhance the flavour of curries and desserts.
The intoxicating aroma of this spice has earned it the nickname ” Queen of Spices “. Its flavor is sweet, with a point of menthol, citrus and seasoned.In Indian dishes available in Indian restaurants in Caulfield, it is a very important and versatile spice, used in curries, various types of rice dishes, meats, desserts, doughs and drinks.
Coriander seeds or dhaniya seeds are used to give a subtle earthy flavor with a citrus note to rich Indian gravies. The seeds are usually ground and mixed with other spices. They serve as a seasoning in all kinds of dishes of Indian cuisine, but it goes especially well with lamb, pork, veal and fish.
Cumin is one of the most essential spices of India, as it is in many other cuisines of the world. It has an unmistakable flavor: earthy, musky, bitter and slightly spicy. It combines especially well with chili, meats, beans and legumes in general, and is a staple in Indian curries.
If there is something for which the turmeric is striking, it is because of its bright orangish yellow colour. In medieval Europe, it was known as ” Indian saffron ” because of its similar color but much lower cost. There are more than 30 varieties of turmeric in India. Its sweet, warm, earthy and slightly spicy flavor is used to flavor curries, but also fried masses, poultry, vegetables and rice.
So, when are you visiting one of those most popular Indian restaurants in Caulfield? Well, whenever you are, see if you can figure out all the spices used in those amazing dishes.