Spices

Regardless of region, spices are key ingredients in Indian cooking. The Indians are also mindful of the healing properties of spices in their cooking. These are derived from plant's roots, buds, seeds, fruits and dried bark which produce the exotic aroma. It is released when the spices are heated up. All these spices are all readily available in supermarkets.


Spices can be grouped into five basic categories : sweet, pungent, tangy, hot, and amalgamating. The way these are used and the amounts used in cooking are governed by these characteristics. Examples of the different types of spices are:


Amalgamating: Coriander seed, fennel seed
Sweet : Cinnamon, allspice, nutmeg, vanilla
Pungent : Cloves, star anise, cardamom
Tangy : Ginger, tamarind, sumach, kokam
Hot : pepper, chilli, mustard, horseradish