Good Lifestyle

Curry is probably the first thing that comes to mind when you think of Indian cuisine, but we make sure that it is only the end of the spicy iceberg! Indian spices are as versatile as the country itself, ranging from Asafoetida to the onion and the Zesty dry mango powder with the aromatic cardamom and tasty cumin. Some you will need to put at the very beginning of your kitchen, while others are preferable to use towards the end when the meal is almost ready. And the best part? You can use all these wonderful spices in your own dishes, adding to your meals an Indian stimulant. Here are 10 spices you need for Indian cooking that are not curry powder.

Black cardamom
If you are in Indian cuisine, you know all green cardamom cloves and what are the wonders they can do for a dish. But here we present your brother darker - black cardamom! He has a thick ground aroma that goes really well with fried rice as well as sweet dishes like rice pudding. You can completely come to the dark side and use the black cardamom with black rice to create a Kheer Minum dessert. Do not forget to use bay sheets for extra flavor.

mass
If you like nutmeg, you will also love the mass because it is part of the nutmeg plant and has a similar flavor, but a little different. It's not as strong, much softer and has cinnamon notes that make it an ideal spice for sweet dishes. Nevertheless, you can use it for anything! Sweet cookies will taste the mass, but you can also add this spice to an Indian style potato curry.


Tamarind
Tamarind is vast used in South-East-Asian cuisine, but it's also common for South Indian dishes. It has a separate Sweet-Acid taste, which allows to create chutneys, sauces and mouth-mouth sauces for all kinds of dishes. Use it to create a creamy paste that can be added to your fried vegetables or prepare a salted pumpkin curry with a tamarind. The possibilities are limitless!

Amber
Amchoor, also called "mango powder" is made from green dried mango and offers a zest taste with citrus notes. You can use it instead of this edge of lime juice or vinegar, you are so used to a fruity tang and a little freshness in your dish. It also goes very well with sauces and sauces, but we recommend trying with traditional South Indian parathas. It's just a delirious!


Black salt
If you are not afraid to experiment with powerful aromas, then black salt is the right ingredient for you. It rocks unusual sulfuric flavor reminiscent of boiled eggs, making this type of salt an incredible ingredient for vegan dishes to play tricks with your taste buds. This salt is part of Chaat Masala, a mix of spices used for a variety of Indian snacks. Yet you can use it, but you want! We urge you to sprinkle with some fried asparagus, associating them with thin slices of Parmesan.

Mustard seeds
We are all used to yellow mustard seeds, but if you want to master Indian cooking, you have to opt for blacks, which offer stronger flavor and can go to a variety of dishes that are not, good, mustard . Put mustard seeds in hot oil and wait until they splash a little, releasing their peppery flavor. You can then continue with your kitchen and add vegetables, rice or use this oil for soups and salads. We recommend trying the classic rice recipe of curious lime that goes very well with mustard seeds.


Coriander
The coriander can be of small size, but it is incredibly tasty, offering an unusual hazel aroma and even fruity. This is one of the most used spices of Indian cuisine. You should try to use it with the Biryani noodles, the jumped noodles or the Indian staple sauce - Mint Chutney. This delicious sauce goes incredibly well with all kinds of particularly great snacks and tastes with South Indian dishes like Masala Dosa and Idli.


Curry leaves
The curry leaves adds an aroma from a larby, a aroma resembling the lemongrass to Indian meals. They are used with soups, curries and green sabji. We encourage you to try them with a Goan style shrimp with a group of other spices and classic Sambhaar.

Cumin
If you want to have a truly Indian taste, the cumin is your best friend. This tasty spice goes to most Indian dishes, offering a strong earthmoving aroma that can be combined with many more. In fact, the cumin is part of most spice mixtures you can find in Indian spice stands and supermarkets. That's why it's a must-try! Use Cumin to cook Dal, the traditional lens soup that goes very well with rice and roti.


Turmeric
Yes, curcuma has been all the anger recently, but it does not mean it's less important when it comes to Indian cuisine. It has a subtle, but very distinct flavor, packs a lot of antioxidants and will make a meal look and taste just delicious. Try it with crockery like fried rice and fish curry and add to a hot tea with honey-ginger-honey for an extra health boost.