Indian Spices / मसाला

Hey Friends,

Today I'm listing you some of Indian Spices/ मसाला /Indian Spices

well ,this list is totally endless but I wish I could listed somehow.

Basically I'm from Mumbai. I've grown up watching my mother's cooking basically.She always cooks like in traditional Marathi style.

In India, many more women uses Indian spices like garam masala , kaala masala ( काळा मसाला ), green masala and many more.

In Maharashtra , food taste differs by every 20km.you can find various taste along with coastal region, Mid region, and marathwada ,khandesh, vidarbha..hence the amount of spiciness also varies according to amount of chills used.

So lets listed out this wide range of spices....

1.    Green chili (हिरवी  मिरची ):-                 

 In India, most households always keep a stack of fresh hot green  chilis at hand, and use them to favour most curries and dry dishes.

2. Red chili ( लाल मिरची )

   this chili is mainly used in dry state and after grinding used as hot spicy red chili powder.this chili also has subtypes like sankeshwari ,bedgi mirchi in Maharashtra region.

 3. Asafoetida (हिंग )

Asafetida is a dried, resinous gum collected from three species of the Ferula (Giant Fennel) plant which is then ground to a fine powder. It has a very strong, pungent smell and the flavour mellows as it is fried in oil. When cooked it has a truffle-like flavour and a roasted garlic aroma.










4. Clove (लवंग )

 Clove is a widely used in INDIA.It looks like five petal flower on top following stick.Aside for cooking purpose Clove is also useful in healing, vomiting.It is mainly used in Ayurveda medicines since ancient times.









5. Black pepper (मिरी )

Spicy, hot no other description is useful.













6. Ginger (आले )

 Indian spices are incomplete if i would not mention Garlic in list.
Important in cooking, obtained from tree, widely used all over world.









7. Garlic (लसूण )

 Another name include as garlic.Important in every steps.
It is used since ancient times of Ayurveda.












8. Bay leaf /Tamal patra. (तमाल पत्र )

 mainly used in varieties of Non veg cuisines.















9. Turmeric  (हळद )
 yellow in colour ,used in curries, dal etc.
It is also referred as mild digestive , healing wound.














8.Cumin seed  (जीरे )

  Also called as Jeera.Important part of cooking and alsoAyurveda medicine.

9. Coriander Seeds (धणे )
In India, coriander seeds also call as Dhana.
Well, same thing.also used as medicine.

10. Cardamom   (हिरवी वेलची )
the aromatic seed capsules of a tropical Asian plant,used in sweet dishes gives its aroma.














11. Cinnamon
The miracle spice cinnamon is the scented bark of a tropical evergreen tree, native to India.

12. Black Cardamom (मसाला वेलची )

Roughly 2.5 to 3 cm in length, Badi Elaichi pods are dark brown to black in color and have a tough, dried, wrinkly skin.
They are highly aromatic but not as much as Green Cardamom. Black Cardamom is dried over a smoke fire and therefore has a distinct smokey aroma. The seeds have sweetish, smokey
 flavor when bitten into pieces.




13. Mustard seeds (राई )

Small black granules ,No aroma but distinct flavour when used
in tadka.















14. Curry leaves (कढीपत्ता )

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Curry leaves are the shiny, dark green, aromatic leaves of a
tree from the citrus fruit family that release a deliciously
nutty aroma when fried in oil.






List is still continues

All images for this post:-Google courtesy.