We invite you to visit us and experience these spices first hand
Spices add taste, flavour, aroma, colour and "bite" to all Indian food.The history and culture of Indian spices is probably as old as human civilisation itself. Aromatic spices are the essence of Indian cuisine, giving Indian foods its distinct flavour. Spices were originally used in Indian cooking to not only season, but to preserve food as refrigeration was not around. Many spices also have medicinal uses and are used for many home remedies. The story of Indian Spices dates back to 7000 years into the past. It is a checkered history of lands discovered or destroyed, kingdoms built or brought down, wars won or lost, treaties signed or flouted, favours sought or offered.
Chillies - a gift from the gods...
It is hard to imagine Asian food without chillies. Chilli is
grown
throughout India and is used in almost all dishes. Chillies are of
numerous variety and their degree of pungency varies. As a
general rule the smaller the chilli, the hotter it is.
Fresh, dried, powdered and flaked chillies are used in sauces,
sambals and pastes. Chillies are used in various dishes. Dry
chilli gives a red colour and makes the dish attractive. In India,
chillies are soaked in yoghurt and salt and dried in the sun for
storing. These are called 'chilli tairu’, and are treated like fiery
papadums, being fried in oil until crisp and eaten with rice.
Chillies: A fiery hot condiment that adds flavour and pungent aroma to any food, particularly chutneys.
Cumin:
One of the most popular spices in India, white and black cumin is used
whole or powdered to give a slightly bitter taste to chutneys, curries and
relishes.
Cumin seeds: Used whole or ground
as a powder.
It should be roasted briefly on a hot griddle and then ground into powder
to release its flavour.
Pepper:
Used lavishly in Kerela cooking.
Mustard seeds: Significant in
all our cooking and used in curries to enhance the taste.
Fenugreek seeds: Lends
a strong, bitter flavour to relishes and vegetable dishes. Mostly used in
our South Indian dishes.
Garam masala:
A mixture of spices that include cinnamon, cloves, black pepper and
black cardamom. Garam masala is mostly used with meat dishes.
Fennel: Forms part of garam
masala powder.
Mint: Used in leaf form to to
add flavour and aroma to
chutneys and raitas – also used as a garnish.
Cinnamon leaf: Used for its
sharp and strong flavour.
Large black cardamom:
Used in curries and is known for its strong aroma.
Green cardamom: Its unique aroma
also contributes to the overall flavour of our dishes (and is sprinkled at
the end of the cooking process.)
Saffron:
The world’s most expensive spice by weight, saffron adds flavour
and fragrance to preserves, rice dishes and desserts served by us.
Ghee: Clarified butter used
to give rich flavour and taste to all Indian dishes.
Tamaring:
The pods of the tropical tamarind tree contain a soft nutty pulp from
which a tangy juice is obtained.
Tamarind is used to season some Indian dishes giving them a slightly sour
flavour.
LINKS: for more info on Indian Spices
Some popular Indian spices and ingredients used by The Raj Indian Restaurant
Coriander powder:
Made by grinding coriander seeds. Frying coriander powder in
oil gives it the characteristic ‘curry’ flavour.
Turmeric: This is a root and
is mostly used as a powder. It is a yellow spice with a pungent flavour.
Cinnamon & cloves: Contributes
to both the taste and aroma of both our meat and fragrant
rice dishes.
