20 Indian Spices for a Flavoury Cooking | Mevive International - PowerPoint PPT Presentation

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20 Indian Spices for a Flavoury Cooking | Mevive International


​Check out Most flavoury Indian spices for great cooking. Every spice has a distinct flavour, aroma and medicinal properties. This blog covers a list of spices names with pictures, shape, colour, flavour, aroma, recipes & nutritional benefits. Spices are available in the market in forms of whole, powder and blended. – PowerPoint PPT presentation

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Updated: 13 September 2019
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Title: 20 Indian Spices for a Flavoury Cooking | Mevive International

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  • Spices are one of the things that make Indian
    food very distinct and so full of flavour.
  • Spices are not all chillies, but cumin, cinnamon,
    cardamom fragrant spices, flavourful ones, sweet
    ones, peppery ones and what not.
  • Flowers, leaves, roots, bark, seeds and bulbs,
    the simplest of natural ingredients are used in
    endless combinations to produce an infinite
    variety of flavours sweet, sharp, hot, sour,
    spicy, aromatic, tart, mild, fragrant or pungent.
  • Indian spices not only add flavour to Indian
    cuisine, but also enrich it with essential
    nutrients and contribute towards an individual's
    healthy life.

  • Red Chilli
  • The scorching aroma of Red Chilli adds a tingling
    effect to our taste buds with their sharp, spicy
    and zesty flavour to exquisite delicacies.
  • It also adds a glowing natural red colour to
    various gravies, chutneys, curried dishes and
    pickles, making them more palatable.
  • An excellent antioxidant, it increases
    metabolism, prevents diabetes and reduces the
    risk of cancer.

  • Coriander seeds (or dhania) are warm, nutty,
    spicy, and orange-flavoured traditional spice.
  • These plump and brown seeds have a hollow cavity
    that bears essential oils, which upon roasting
    increase their flavour, aroma, and pungency that
    they flavour various kinds of masala, sambhar,
    rasam, and other Indian curries.
  • With antiseptic properties, coriander Powder cure
    skin ailments and hair fall. They aid in
    digestion, tackle diabetes and keep a check on

  • An aromatic seed pod, cardamom lends a distinct
    aroma and a sweet flavour. Cardamom is
    spindle-shaped and has a triangular
    brownish-black seeds, and it has a warm pungent
  • The cardamom pod can be used whole or ground.
    Cardamom is used in gravies, curries, pulao or
    biryani, kheer, sweets, etc.
  • Cardamoms are prized for their healing qualities
    too, such as, digestion problem, common cold,
    cough, bronchitis, sore throat, urinary problems,
    epilepsy, headache, and high blood pressure.

  • An ancient Indian spice, it has a (pungent)
    distinct earthy, slightly bitter, hot peppery and
    a mustardy fragrance and gives a beautiful golden
    hue to various curries.
  • Grown as a rhizome, turmeric has curcumin as its
    active ingredient that has medicinal properties.
  • It is an anti-inflammatory, an antioxidant and a
    natural antibiotic.
  • It lowers cholesterol and is widely used in
    Ayurvedic treatment.

  • Resembling cumin, in shape and size, fennel is a
    different spice altogether.
  • Fennel (saunf) exude an anise-like sweet fruity
    aroma that makes them a widely-used savoury spice
    in pizzas, soups, sauces, confectionaries, etc.
  • They are added in cooking, mainly as a flavouring
  • They are used as a condiment after food to
    improve digestion and also as a mouth freshener.
  • They reduce cholesterol, and treat asthma and
    help combat diabetes.

  • An essential spice in Indian cuisine, asafoetida
    is acrid and bitter in taste and emits a strong
    disagreeable pungent odour.
  • Asafoetida changes colour from white when it is
    raw to brown. This spice is used as a condiment
    in food and in pickling too.
  • Asafoetida acts as a savoury enhancer and adds
    great flavour to curries, sauces, and pickles.
  • It helps treat irritable bowel syndrome (IBS),
    breathing or throat problems, digestion problem.

  • Black pepper has a distinct and undeniable
    earthiness flavour that is woody, piney and sharp
    all at the same time. It has a unique pungent
    taste as well.
  • There is black and white pepper. While the former
    is made out of green berries, the latter is
    allowed to ripen fully.
  • Though white pepper retains the full pungency of
    black pepper, it tastes different due to partial
    loss of aroma.
  • Black pepper is used in South Indian delicacies
    like Pongal, dosa, kootu, soups, sandwiches,
    cheese spreads, etc. while because of its colour,
    white pepper is used in white sauces, pasta,
    salads, seafood dishes, etc.
  • Pepper aid digestion and helps cure common cough,
    cold and respiratory disorders and heart

  • Cumin (jeera) can be identified by its distinct
    ridged brown seeds and intense fragrance.
  • Cumin is used to add a distinct smoky note and a
    robust flavour to most Indian curries. So, it is
    often used as a whole, to flavour rice, stuffed
    vegetables, curries and many savoury dishes, and
    as a powder for puddings and buttermilk.
  • Cumin aids digestion improves cholesterol and
    helps fight diabetes.

Bay leaf
  • Pleasantly aromatic, the Bay leaf/ tejpata has a
    clove-like taste and a faint pepper-like odour.
  • The glossy, dark-green Bay leaf is oval, pointed
    and smooth, 2.5 8 cm (1 to 3 inches) long.
  • Bay leaves give off a pleasing and sweet aroma
    that makes it a great flavouring condiment for
    soups, sauces, stews and pickles.
  • Bay leaf is useful for treating high blood sugar,
    migraine headaches, bacterial and fungal
    infections, and gastric ulcers.

  • A sweet-tasting spice with a warm and woody
    aroma, cinnamon chips are rough non-peelable
    barks scraped off from the thicker stems.
  • Cinnamon is a wonderful spice with a pleasant
    taste that makes it a great ingredient to be used
    in cakes and desserts.
  • It is widely used in Hyderabadi Biryani, gravies
    and curry dishes in India.
  • Cinnamon helps prevent cancer, fight diabetes and
    lower blood pressure.

  • Dark-brownish in colour, cloves are the dried
    aromatic flower buds of the clove tree.
  • They have elongated bodies with a flowery head
    and look like small nails.
  • They have a strong taste and sweet pungent smell
    that gives spicy warmth to soups, sauces,
    curries, meat, pickles and also to flavour sweet
    dishes like cookies, cakes and fruit pies.
  • Cloves act as antioxidants, cure mild toothaches,
    aid digestion and help control blood pressure,

Fenugreek seeds
  • Commonly known as Methi, fenugreek seeds are hot
    in nature, with a bitter, nutty taste.
  • It is a common condiment in spice blends in
    Indian cuisine over a variety of dishes like
    gravies, curries, parathas, beverages, etc.
  • Fenugreek seeds have been used to enhance the
    sensory quality of food. From adding flavour to
    dishes, they help control diabetes, prevent
    cancer and alleviating digestive problems.

Black Stone Flower
  • Black Stone Flower (Kalpasi) is a species of
    lichens used as a spice in India.
  • A rare dried flower, Kalpasi has a sweet and
    strong earthy aroma and dry texture. Its upper
    surface is dark green and much lighter inside.
  • This spice is used to make soups, Bombay Biryani,
    and meat dishes.
  • It improves digestion, helps heal wounds and
    cures respiratory disorders.

Nutmeg and Mace
  • While nutmeg is a shelled dried seed of a plant,
    mace is a dried net-like covering of the shell of
    the seed.
  • While nutmeg has a distinctive pungent fragrance
    and a warm slightly sweet taste, mace has a more
    delicate flavour and gives a saffron-like hue to
  • Both are used as a condiment for sweet products
    such as baked items, custards, puddings, jellies,
  • Mace is also used for seasoning. Both together
    treat cancer, kidney diseases, diarrhea, stomach
    pains, etc.

  • The saffron (Kesar) is the most expensive spice
    and it is a colour too.
  • Saffron has a very subtle flavour and aroma. It
    is used as a culinary seasoning for chicken and
    meat, biriyani, pulao, etc.
  • It adds taste, colour, and aroma to Indian sweets
    like Rasmalai, Kesar Pista etc. and flavours
    kheer, badam milk, saffron milk, etc.
  • Saffron increases immunity and strength, heals
    arthritis, helps in diet control and maintaining
    skin texture.

Sesame seeds
  • With a crunchy texture and a nutty taste, sesame
    seeds are added to many dishes for the extra
  • The oldest known oil seeds, sesame are tiny flat
    oval seeds and come in a variety of colours that
    includes white, black and red.
  • Sesame offers a pleasant aroma and rich taste to
    South Indian delicacies, rice dishes and
    confectioneries such as sweets, bread, muffins,
    and cookies.
  • Sesame helps reduce cholesterol, prevent blood
    pressure and protects liver damage.

Star Anise
  • Star Anise is famed for its strong and distinct
    flavour. As goes its name, this star-shaped,
    reddish-brown pod consists of 6-8 carpels
    arranged in a coil.
  • The carpel is 10 mm, boat-shaped and hard and
    wrinkled containing a seed.
  • It is used as a condiment to flavour curries,
    confectionaries, bakery products and also
  • Anti-bacterial in nature, star anise strengthens
    the immune system, treats asthma and bronchitis,
    and reduces the rheumatic disorders and lower
    back pain.

Pomegranate seeds
  • The beautiful red seeds are of one of the
    healthiest fruits namely pomegranate. Hard and
    fibrous, these seeds are a mildly sweet and tangy
  • These aromatic are thus used as a souring agent
    in Indian gravies such as Chole, Dals, etc.,
    curries, salads and bakery products too.
  • Rich in antioxidants, pomegranate seeds are low
    in calories and help indigestion.

Dried Ginger and Powder
  • Dry ginger is nothing but dehydrated ginger that
    turns pale white with a beautiful fragrance and a
    sharp taste.
  • And the ginger powder is a fine off-whitish
    powder with a strong aroma and a slightly pungent
  • Dried ginger is used to flavour gingerbreads,
    sweets, tea, gravies, curries, stews, etc.
  • Dried ginger aids digestion, cures cold and
    cough, sore throat, stimulates blood circulation,
    cleanses the kidney, etc.

  • Refreshing, zingy and delightful, a dash of mint
    adds a peppy flavour with a refreshing aroma.
  • It is often used in sauces, chutneys, raitas,
    desserts and even garnishes biryanis and its
    cooling essence often make it handy for
    mocktails, jaljeera, sweet lime-mint juices, etc.
  • From boosting digestion to keep the mouth fresh,
    mint has powerful antioxidant properties. Mint
    helps control blood sugar levels.

  • Thus, the secret of Indian food is the right
    combination of spices that makes Indian cuisine
    one of the most popular and the finest in the
    world today.
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  • Source http//www.dehydratedveg.com/blog/20-india
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