Curries, butter chicken, Tikka Masala – what do all of these dishes have in common? They’re all popular Indian dishes that have made their way into the hearts – and onto the plates – of many people well beyond India. Like many types of cuisine (Mexican, Italian, Greek…), Indian food tends to have distinct flavors. Part of what gives Indian food its signature taste is the herbs and spices used.
Some of the most popular herbs and spices in Indian food are:
- Black cumin
- Cardamom (green and black)
- Coriander
- Cumin
- Curry powder
- Garam masala
- Ginger
- Mustard seeds
- Nutmeg
- Turmeric
We’ll review each of these herbs and spices in detail next!
What are the most popular herbs and spices in Indian food?
Black cumin
Unlike “regular” cumin (the more common type that we’ll review later on in the list), black cumin is a staple in Indian foods as a garnish, as well as in dishes like stir fries, naan bread, and pastries. Compared to regular cumin, black cumin is sweeter with notes of lemon, but it tastes nuttier once it’s toasted.
Cardamom (green and black)
Green and black cardamom are used in Indian food, but what is the difference between them? Green cardamom has a more intense, spicy flavor while black has a more pungent, menthol-like flavor. Cardamom can be found in popular Indian dishes (both sweet and savory) like Murgh Masala (chicken masala) and sweet desserts like Sabudana Kheer, a creamy pudding made with tapioca pearls.
Coriander/cilantro
Coriander seeds come from the coriander plant, whose leaves are used as an herb (cilantro). You can find coriander seeds whole or in a dried powder form. Coriander’s flavor is described as tasting peppery with notes of citrus.
Coriander pairs well with other popular Indian herbs and spices like ginger, cardamom, and nutmeg.
Some Indian dishes refer to cilantro (the leaves of the coriander plant) as “coriander leaves”. One example of an Indian dish that uses “coriander leaves” is Vada Pav, a fried potato in a bun served with different types of chutney. Cilantro (coriander leaves) can be used in the chutney for Vada Pav, and they are also used as a garnish for other Indian dishes.
Cumin
Also popular in Mexican cuisine, cumin is a spice with a nutty, warming, and slightly sweet flavor. You’ll often find cumin in curries, which are one of the most popular types of Indian dishes.
Cumin helps add flavor to meat and enhances the natural sweetness of certain root vegetables like carrots.
Curry leaves
Curry leaves are an herb used in Indian cooking to enhance some of the other rich spices used in Indian food. Curry leaves have a bitter flavor and taste similar to lemongrass and anise (which has a licorice-like taste) and are used in Indian dishes like curries.
Curry powder
As the name implies, curry powder is a seasoning blend containing many of the herbs and spices popular in Indian cooking. The ingredients in curry powder will vary depending on which recipe you use, but it usually contains at least three of the following spices: turmeric, coriander, fenugreek, cinnamon, cumin, black pepper, ginger, and cardamom.
Curry powder is different from garam masala (we’ll cover that one next) – it’s usually considered hotter and less sweet than Garam masala.
Garam masala
Similar to curry powder, garam masala is a seasoning blend made up of several spices. The spices used in garam masala blends usually contain spices like:
- Cinnamon
- Cardamom
- Peppercorns
- Coriander seeds
- Mace
- Cloves
- Nutmeg
Ginger
Ginger is a popular spice not only in Indian cooking but Asian food as well. Ginger packs a subtle heat but isn’t as spicy as some spices like cayenne. Ginger goes well in sweet (like gingerbread) and savory dishes like Indian food.
Ginger’s warm, peppery flavor can be enjoyed with fresh root, ginger paste, or dried and granulated ginger powder.
Mustard seeds
There are different types of mustard out there, but the kind used in Indian food like curries is usually black, which has a stronger flavor over white mustard seeds. Black mustard seeds are spicier when raw and cook down to a nuttier flavor.
On the other hand, white mustard seeds are used to make the condiment mustard, but turmeric is added to give it its rich golden-yellow hue.
Nutmeg
Like ginger, nutmeg is a warming spice popular in spice blends like pumpkin pie spice. Nutmeg’s nutty, earthy flavor pairs well with sweet and savory dishes. It’s a common ingredient in garam masala, a popular spice blend in Indian cooking (as mentioned earlier).
Turmeric
Turmeric has gained popularity for its potential health benefits, which are due to its curcumin content. Culinary-wise, turmeric adds its signature bright color to Indian dishes like curries, soups, and stews. Its earthy, bitter, and peppery flavor is a common staple in curry powder, whereas turmeric isn’t usually in garam masala.
That’s one way you can tell the difference between curry powder and garam masala – curry powder is brighter orange while garam masala is more of a sandy brown.
FAQs:
Kaffir lime leaves have a similar citrusy flavor as curry leaves and can be used as a substitute for curry leaves in some instances.
Curry is a dish made of vegetables and a protein (like lentils or chicken) simmered in gravy along with different herbs and spices. It’s usually served over rice, bread like naan, or another absorbent starch to help soak up the sauce. Curries can be hot or mild depending on the spices used.
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