Welcome to the Spice Rack! This page is aimed at giving you an overview of the most commonly used spices and herbs used in our cooking. The information presented here is derived from personal knowledge and information available from the internet.
Amchoor (Dried Mango Powder): Amchoor is a fruity powder made from dried raw mangoes which is used as a citrusy seasoning agent. This is used is recipes which call for tanginess without the addition of moisture. Amchoor acts as a tenderizer and hence is added to marinades for meat preparations. Amchoor may help in controlling diabetes and blood pressure. It is known to aid digestion, improve eye sight and stimulates detoxification.
Amsool/ Kokum/ Garcinia Indica: Garcinia Indica or Kokum is a plant in the Mangosteen family. Both the fruit and its outer covering have culinary applications. The dried outer rind of the fruit is called Kokum or Amsool and is a typical souring agent used in the western coastal parts of India in the preparation of curries and sherbets. It has a typical blackish red color and a tangy flavor. Kokum has high antioxidant and anti-inflammatory properties. It also aids in digestion and boosts immunity.
Asafoetida/Hinga: This a powdered spice used as a condiment in tempering for Indian cooking. This is used in conjunction with turmeric as a standard component of vegetables and lentil curries. Hinga is the Marathi name for Asafoetida. Hinga is used as a flavor enhancer and is almost always added to hot oil before adding the main components of the dish. In its pure form, it is sold in the form of chunks of resin, small quantities of which are scraped off for use. It is known to have umami qualities that imparts a unique flavoring to the dishes. It helps reduce bloating, aids digestion, helps relieving asthma and may reduce blood pressure.
Bay Leaf: This is an aromatic leaf of the cassia tree used in cooking. It is used as a fresh or dried leaf. Bay leaves are pungent and have a sharp bitter taste. When dried, their fragrance is herbal, slightly floral. Their fragrance is a more prominent than their taste. Bay Leaves are a common ingredient in Garam Masala (spice mix) and frequently used in tempering for dishes like pulavs and biryanis. Bay leaves are a rich source of vitamin A, vitamin C, iron, potassium, calcium, and magnesium. They are known to improve digestion, treat respiratory conditions, protect heart health and aid in reducing stress and anxiety.
Black Peppercorns: Black pepper happens to be the world’s most traded spice and one of the most common spices in most kitchens around the world. Often paired with salt, this spice appears on our dining tables. In India, the use of black peppercorns is more prominent in South Indian cuisine. Black pepper is used in both forms, the peppercorns and ground black pepper. Black pepper has been use for centuries as a flavoring agent and in medicines. This spice is high in antioxidants, has high antimicrobial properties, rich in various vitamins and minerals, helps nutrient absorption and also helps in reducing inflammation.
Caraway Seeds (Shahi Jeera): Also known as Persian cumin, these seeds have a pungent anise-like flavor and aroma. Caraway seeds are used in cuisines across the world to flavor savory and sweet preparations. Though they are called caraway “seeds”, these are actually fruits of the caraway plant. They are slightly more bitter than cumin. They are very useful in aiding digestion and considered a home remedy for headaches and migraines.
Cardamom: Cardamoms are recognized by their small green pods with papery skins and small black seeds inside. Cardamom is used widely in a variety of cuisines and happens to be the world’s third most expensive spice. Cardamom has a strong taste with an intensely aromatic flavor. It is used in whole as well as powdered forms to flavor sweet and savory dishes. Both, black and green cardamoms are used in cooking. Black cardamom seeds are bigger than green cardamoms in size. Along with a host of health benefits, cardamoms are known to help with indigestion, inflammation. Chewing a green cardamom pod after a meal is known to prevent bad breath and cavities.
Cinnamon: Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is an aromatic spice used as a flavoring agent in both sweet and savory preparations. This spice has a warming quality that works very well with hot beverages such as coffee and desserts. Cinnamon is loaded with anti-oxidants and has high anti-inflammatory properties. Cinnamon is also known to lower blood sugar levels and may also cut the risk of heart disease.
Cloves: Cloves are aromatic flower buds of a tree native to Indonesia commonly used as a spice. Cloves are used in Asian, African and Middle Eastern cooking as a spice. It is also used as a flavoring agent for beverages and desserts. Cloves are used both in whole and powdered forms. They are high in anti-oxidants and have a host of health benefits such as regulating blood sugar, promoting bone health, reducing stomach ulcers and helps with reducing dental pain.
Coriander Seeds: These are seeds from the coriander plant (also known as cilantro). Coriander seeds are widely used in Indian cooking. Dry roasting heightens the flavor and aroma of these seeds. They are usually used in conjunction with cumin seeds in Indian cooking. The flavor is described as warm, nutty and spicy. They aid in digestion, help reduce cholesterol, amongst various other health benefits.
Cumin Seeds: Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. Cumin seeds are known for the distinctive aroma and smell and are used for tempering. Cumin is used both in the seeds and powdered form. Cumin’s flavor has often been described as earthy, nutty, spicy and warm. Cumin seeds are rich in iron, Vitamins B and E, manganese and magnesium. Cumin is high in antioxidants, helps promote digestion, may aid in fat reduction and weight loss, and had high anti-inflammatory properties.
Curry Leaves: Curry leaves are sweet neem leaves which are used to flavor curries in the Indian Subcontinent. They are tempered in oil in the first stage of preparation. They provide a unique aroma and flavor to the dishes. Though you could use these leaves in their dried form, fresh leaves work best as the dried version tends to lose their potency. Curry leaves help in fighting diabetes, lowers cholesterol and aids in digestion. They are also good for improving eyesight and reducing stress.
Dried Red Chilies: Chili peppers are extensively used in cuisines across the world as a spice to add heat to dishes. Dried Red Chilies are used as a tempering agent in the first stage of preparation or added as a last step to temper chutneys. They are a key ingredient in the preparation of the Garam Masala Spice Mix. They may promote weight loss when combined with other healthy lifestyle strategies and may help relieve pain caused by acid reflux.
Fennel Seeds: Fennel seeds are obtained from the highly aromatic fennel tree and are characterized by small oblong shaped green seeds. These tiny seeds are packed with flavor and are used in Asian and Middle Eastern cooking. Fennel seeds happen to be one the main ingredients in the traditional Chinese five spice mix. These seeds are used as a mouth freshener after meals in India. Fennel seeds are a powerful source of a variety of nutrients and are used to aid digestion, in the form of seeds or steeped in water to make teas. Studies have shown that fennel may benefit heart health and may have cancer fighting properties.
Fenugreek (Methi) Seeds: Fenugreek is a unique plant, it is used as a herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens). Its seeds are commonly used as a tempering agent to provide a distinct flavor to Indian curries. Since it has a strong bitter taste, these seeds are used very sparingly. Fenugreek has benefits for lowering blood sugar levels, boosting testosterone and increasing milk production in breastfeeding mothers.
Garlic: Garlic is a part of the onion family; leeks, chives onions being its close relatives. Garlic is one of the most used spices in the world, both as fresh garlic and in granulated and powdered form. Like ginger, garlic too has been used as a spice and a medicine for thousands of years. When raw, garlic has a very strong, pungent flavor which mellows considerably after cooking. Garlic is often used in conjunction with ginger to flavor Indian curries. Garlic has a variety of nutrients with very less calories. Garlic boosts the immune system, reduce blood pressure, improves cholesterol levels, helps prevents Alzheimer’s disease and dementia among a host of other health benefits.
Ginger: Ginger is a flowering plant whose root is used as a spice and a medicine. Ginger is used both in its fresh and dried form. Dried ginger is often powdered before use. Ginger produces a hot, fragrant spice which is a key ingredient in both vegetarian and meat based dishes. Ginger is also used extensively in drinks such as teas, for baking applications and is also consumed in candied and pickled forms. The health benefits of ginger are too many to list! Amongst many others, it is a powerful digestive aid, has high antioxidant and anti-inflammatory properties and can treat many forms of nausea, especially morning sickness.
Mace (Javentry): Mace is the spice derived from the outer covering of nutmeg. Its flavor is similar to nutmeg, just milder. This aromatic spice is used to flavor the rice in biryanis and other savory preparations. It is known to help with indigestion, inflammation, insomnia and aid in red blood cell formation.
Mustard Seeds: These are small round seeds from mustard plant. Mustard seeds are used for tempering and are wildly used in the cuisines found in the Indian subcontinent. Mustard seeds are very rich in calcium, manganese, omega 3 fatty acids, iron, zinc, protein and dietary fiber as well as a good source of phosphorus, copper, and vitamin B1. They have high anti-inflammatory properties, aid in digestion and also known to to reduce the frequency of migraine attacks, and to prevent heart attack in patients suffering from atherosclerosis or diabetic heart disease.
Nutmeg: Nutmeg is the spice obtained from grinding the seeds of the nutmeg plant. Nutmeg has a pungent fragrance and a slightly sweet taste. This is a very fragrant, aromatic spice used to flavor mainly desserts, though it is also used in savory preparations. The benefits of nutmeg are similar to those of mace.
Oregano Seeds: Oregano is a flowering plant from the mint family. Both leaves and seeds from the oregano plant are used as flavoring agents in cuisines all across the world. Oregano is loaded with anti-oxidants and has high anti-inflammatory properties. Just like fennel, oregano seeds are considered to be a very powerful digestive aid.
Saffron: Saffron is derived from the flower of the saffron crocus plant. The threads are carefully removed from the flower and dried to product the spice used as a flavoring and coloring agent. Saffron is the world’s most expensive spice. Saffron is a very strong spice, only a minute quantity is needed to produced its characteristic high reddish yellow hue. It has a sweet taste and a hay-like fragrance. It is thought to have originated in Persia (present day Iran) and is used in Indian, Middle Eastern, Spanish and French cuisines. Saffron is a very powerful antioxidant, it may improve mood and treat depressive symptoms.
Sesame Seeds: Sesame seeds are tiny, oil-rich seeds that grow in pods on the Sesamum indicum plant. Both black and white seeds are used in culinary creations all across the world. Sesame has one of the highest oil contents of any seed and a rich, nutty flavor. They are a good source of fiber and protein, and may aid in reducing cholesterol triglycerides. These are just a few of the host of health benefits provided by sesame.
Star Anise: Star Anise are the star shaped outer layers of a fruit of an evergreen tree native to Indonesia. This spice is widely used in Indian subcontinent cuisine for both spicy and sweet preparations. The taste is often described as sweet and licorice-like. It is one of the main ingredient in the traditional Chinese five spice mix and also used in mulled wine preparation in French cuisine. Star Anise has powerful antibacterial properties, is rich in antioxidants and is considered a natural flu fighter.
Tamarind: The tamarind tree produces pod-like fruit that contains an edible pulp used in cuisines around the world. This is a very tangy pulp used to flavor curries in India and other southeast Asian cuisines. Tamarind pulp is used in curries, chutneys and sherbets. Tamarind is a tropical fruit with a host of health benefits. It is high in various nutrients. Tamarind has high antioxidant and anti-inflammatory properties. These can protect against diseases such as heart disease, cancer and diabetes. The seed extract may also help lower blood sugar, while the pulp extract may help you lose body weight and reverse fatty liver disease.
Turmeric: This is probably the most recognized Indian spice. Turmeric roots are dried and ground into a powder which is deep orange-yellow colored spice used as a coloring and flavoring agent in most Asian cuisines. Turmeric has warm flavor and earthy aroma. It has been used for centuries for its medicinal properties. Turmeric has high anti-inflammatory properties. Curcumin, which is the active ingredient in turmeric, is known to act effectively against depression, Alzheimer’s disease and even help fight cancer. Turmeric is one of the most used spices in Southeast Asian cuisines.
