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Well India is country full of spices, but there are many of them so lets see some of them which are the most widely used in Indian kitchen.
Cardamom
There are two kinds of cardamom used in Indian cooking: Green and Black.
Green Cardamom ( Botanical name : Elettaria cardamomum )
Green is the most worldwide variety, used for everything from spice mixes to Indian desserts. The savor is light and sweet, with a summery eucalyptus note. Green cardamom can be composite whole when making spice mixes, like garam masala, however when using them in sweets or desserts, you would pop the pod unshut and lightly crush the fragrant woebegone seeds surpassing using.
Black Cardamom ( Botanical name : Amomum Subulatum )
Black cardamom, on the other hand, is very powerful and smoky, and needs to be used with a lot of caution. Normally only the seeds would be used, and if using the whole pod, it’s weightier to pull it out surpassing serving the dish, as it can be very spicy to zest into.
Black Pepper ( Botanical Name : Piper nigrum )
Black pepper is primarily from the Western Ghats and Malabar region. It is a surprisingly nonflexible spice to grow, as it depends on many natural cycles, like value of rainfall, which is why prices for fresh pepper vary a lot.
The chemical piperine, which is present in woebegone pepper, causes the spiciness. Like most spices, woebegone pepper needs to be toasted surpassing blending. For the weightier flavor, fresh woebegone pepper can moreover be used directly into dishes.
Cumin ( Botanical Name : Cuminum cyminum )
Cumin is the dried, white fruit with greyish brown colour. Cumin is used commonly whole and in spice mixes to add a foible smoky tone to dishes. Cumin is weightier used freshly ground for the most intense flavor. While cooking alimony in mind, cumin gets roasted very hands and rapidly, so make sure you take superintendency rationalization it can ruin your dish as overcooked cumin tastes bitter.
Clove ( Botanical Name: Syzygium Aromaticum )
The strong and scrutinizingly medicinal savor of clove comes from the concentration of essential oils. Cloves are technically flowers, and a lot of their oils are pressed out surpassing they are zestless and used in cooking.
But you should include them in proper value in your dishes or else they may overpower your dishes.
Turmeric ( Botanical name : Curcuma longa )
Turmeric is flipside worldwide Indian spice. It can be used fresh like ginger or dried. But the fresh turmeric wins over zestless one in flavours. Turmeric is used mainly used add the trappy golden yellow colour which makes your dishes increasingly delicious. It has its own strong, pungent flavour so its used in less quantity for dishes.
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