Spices used in Indian cooking

I wanted to write about spices, since my students did not know the names of some spices used in Indian cooking, some were taking pictures to remind them of how they looked so they could buy them at the Indian store. Here is a short list of spices commonly used for Indian cooking:

Cloves : Cloves are the immature unopened flower buds of a tropical tree. When fresh, they are pink. When dried, they turn to a rust-brown colour. These are freely available in the local chinese stores, as well as the supermarkets.
In India, Cloves have been used since ancient times to treat respiratory and digestive ailments. The oil extracted from them is used to treat toothache, used in toothpastes as well. A dry cough is best treated keeping a clove in the cheek, like a lozenge.

Selection and storage : Look for cloves with an intact head, the top rounded part should be attatched to the stalk. Store in an airtight container.

Cinnamon : Cinnamon is the inner bark of a tropical tree.

Recent studies have determined that consuming as little as one-half teaspoon of Cinnamon each day may reduce blood sugar, cholesterol, and triglyceride levels by as much as 20% in Type II diabetes patients who are not taking insulin.It is mildly

carminative and used to treat nausea and flatulence. It is also used to treat diarrhoea.

Cinnamon is available in all the chinese stores and supermarkets.
Selection and storage : Whole cinnamon keeps its flavour indefinitely. Store in air tight containers.




Cardamom : Cardamom is the fruit of a plant native to India, with aromatic seeds. It was used in India, not only for the aromatic properties, but also its mild carminative and digestive properties.
It is also rumored to have mild aphrodisiac properties.
It is widely used, not only in spicy dishes, but also to flavour most indian desserts.
This spice is available only in the Indian stores.
Storage : Powdered cardamom tends to lose its flavour quickly, so it is best to powder them when using in desserts. Whole cardamom can be stored in air tight containers.




Cumin: Cumin seeds resemble caraway seeds, but the flavour is quite different. Cumin seeds are a good source of iron, and aid good digestion.It is supposed to increase lactation in nursing mothers and reduce nausea in pregnancy. It has been shown to be effective in treating carpal tunnel syndrome, as well as diarrhoea and morning sickness.

Cumin seeds are also available in the chinese markets and the supermarkets.
Storage : store in an air tight container.








Mustard seeds : Mustard seeds come from the mustard plant, which is a cruciferous vegetable related to broccoli, Brussels sprouts and cabbage. While there are different colored mustard, the black mustard seeds are used in indian cooking.

Mustard seeds have phytonutrients which fight against gastro - intestinal cancer.
Mustard seeds are also a good source of omega-3 fatty acids, iron, calcium, zinc, manganese, magnesium, protein, niacin and dietary fiber.
Storage : Store like other spices, in air tight container.




Fenugreek seeds : Fenugreek seeds are from the seeds, with a bitter flavour, from the fenugreek plant, grown widely in India. The leaves of the plant, both in fresh and dried form, are incorporated into curries to give it a unique flavour. The seeds are used in various curries.

Fenugreek aids digestion, has been proven to lower the sugar level of the blood, it is used in diabetes in conjunction with insulin. It also lowers blood pressure, relieves congestion, reduces inflammation and fights infection. It is also a good source of selenium, which helps the body utilise oxygen.
Storage : Store in an airtight container.


More spices and condiments in next posts !