![]() ![]() However, it also refers to curry leaves, commonly used in South India.īelow is a list of spices and other flavouring substances commonly used in India. " Curry" refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base. Lighter spices are added last, and spices with strong flavour should be added first. Some spices are added at the end as a flavouring - those are typically heated in a pan with ghee (Indian clarified butter) or cooking oil before being added to a dish. They blend food to extract the nutrients and bind them in a palatable form. ![]() Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. Pepper, turmeric, cardamom, and cumin are some examples of Indian spices. Others were imported from similar climates and have since been cultivated locally for centuries. ![]() With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent. Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). Indian spices with labels (garam masala components) ![]()
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