A Harmony of Flavors: My Indian Spice Drawer Part 2

Okay, I got interrupted for the last few days, but I'm back, with the next batch of spices I use (or don't use, as the case may be) in Indian cooking. There are some that are really not used at all, like caraway, even though a recipe may specify "caraway." Instead, it likely means black cumin. Or allspice, which is not, nor ever has been native or grown near India, and yet I have noted some that call for allspice, mainly because allspice's flavor components seem to mimic cinnamon, cloves and nutmeg, which three spices are often used in a Garam Masala spice mixture. Many, many of these spices I am featuring are ones used in other cooking as well, but that happen to be used in Indian cooking. Truly, there are few spices that I haven't used elsewhere, except maybe for the Black Cumin, or Indian Gooseberries.

Here I will continue to show what the spice looks like, in hopes that between good closeup shots and some background info, it will be easier to identify and find the spices you need. For reference of size, each photo is of one tablespoon of the spice or seeds.

Cassia Cinnamon Bark

Cinnamon, Cassia

(Cinnamomum cassia / Cinnamomum aromaticum)

Cassia Cinnamon, the dried bark of the tree, is the most commonly found "cinnamon" in the US. It is far less expensive than True Cinnamon. The two types of cinnamon have similarities, and while technically can be interchangeable, have quite different flavor profiles. An American Apple Pie or Cinnamon Buns, routinely made with Cassia Cinnamon, would just not be the same if made with True Cinnamon. Cassia Cinnamon quills are very thick and difficult to break. They are usually sold in specific lengths, or already ground into powder. They are darker in color and the flavor is darker, stronger and spicier than True Cinnamon. In India, both are used, and the name seems to be the same for either.

Some Indian names for Cassia you may encounter: Dalchini

~~~~~~~~~~~~~~~~~~~~~~~~~

True Cinnamon

Cinnamon, True

(Cinnamomum verum)

True Cinnamon, sometimes called Ceylon Cinnamon, is what is known as “cinnamon” to most of the world outside the US. The quills of True Cinnamon, from the tree’s inner bark, are very thin, usually found with many layers of them all curled together and are very easily crumbled. This also means they are also easily crumbled or ground to a powder in a spice grinder. True cinnamon is lighter in color and its flavor has a slight citrus note to its more delicate flavor and aroma. When making most ethnic dishes calling for cinnamon, look for True Cinnamon to give the dish its most authentic flavor.

Some Indian names for True Cinnamon you may encounter: Dalchini

~~~~~~~~~~~~~~~~~~~~~~~~

Cloves

(Syzygium aromaticum)

Cloves are the aromatic buds of a tree in the family Myrtaceae, native to Indonesia. Cloves have a sweet, hot and pungent aroma and flavor. If used whole in a dish, they are best removed before eating. Used in many cuisines, cloves also cross the line between sweet and savory foods. They are often used in northern Indian cooking and usually one of the spices used in making Garam Masala. Cloves are a common addition to rich, northern Indian curry recipes. Cloves are also a key ingredient in Masala Chai or other spiced teas.

Some Indian names for Cloves you may encounter: Laung, Labang, Lavang, Lavangum

~~~~~~~~~~~~~~~~~~~~~~~~~

Coriander Seed

(Coriandrum sativum L.)

Coriander seeds can easily cross lines between sweet and savory foods, with their slightly citrus aroma and flavor. From the family Apiaceae, the seeds are globular and from 3 to 4 mm in diameter. A native of the Mediterranean, it is commercially produced in many countries around the world. It is a rare Indian recipe that does not call for coriander seeds, from the hottest curry to curry powder to sweets. (Add some to your biscuits or apple pie!) While the coriander plant, most often called cilantro, can also be called coriander, it can become confusing. The green plant is used as an herb and the flavors between herb and seed are not interchangeable.

Some Indian names for Coriander Seed you may encounter: Dhania ke Beej, Dhaniya

~~~~~~~~~~~~~~~~~~~~~~~~~~

Cumin Seed

(Cuminum cyminum L.)

A small brown seed in the family Apiaceae and native to the Mediterranean, Cumin seeds are most often equated with Mexican cooking, though they are used extensively in Indian cooking as well, not usually as a predominant flavor, but a homogeneous part of the whole of spices. Cumin seeds are termed bitter and “warm” and earthy. It is a part of the Bengali Five-Spice mixture (Panch Phoron). In Indian cooking, the seeds are most often toasted first, then used whole or ground. If confused with other similar seeds, fennel seeds are larger and greener, and caraway seeds are smaller and darker brown.

Some Indian names for Cumin Seed you may encounter: Safed Jeera, Jira, Zira, Zeera

~~~~~~~~~~~~~~~~~~~~~~~~~

Black Cumin Seed

(Bunium persicum / Bunium bulbocastanum / Elwendia persica)

Often called “Caraway,” this is a misnomer, in English. Though from the same family of plants, Apiaceae, Black Cumin is native to Iran and northern India. Its flavor is more complex and milder than regular cumin. Black Cumin seeds are very dark, very small and very thin. Easily distinguished, once compared and used, there is much confusion surrounding this spice that is little known outside of India. Too often, when looking for Black Cumin, instead, one is shown Nigella Sativa (Nigella Seed, Kalonji), which bears no resemblance in either look or smell, nor it is from the same family.

Some Indian names for Black Cumin Seed you may encounter: Kala Jeera (Jira), Shah Jeera (Jira)

~~~~~~~~~~~~~~~~~~~~~~~~~

Fennel Seed

(Foeniculum vulgare)

Another seed from the Apiaceae family, Fennel seeds are larger and greener than cumin seeds, though similar in shape. Native to Europe and Asia Minor, now extensively cultivated in northern India. Fennel is known for its slightly licorice-like flavor and is known for its help in freshening breath and in digestive upsets. It is often set out after dinner for this purpose, whether candied (Mukhwar) or just as the seeds alone or in a mixture with others. Fennel is another of the Bengali Five-Spice mixture, Panch Phoron. In other cuisines, it is often used in sausage recipes and other places where its digestive properties are useful.

Some Indian names for Fennel Seed you may encounter: Saunf, Saumph, Sounf, Mouri, Sopu

~~~~~~~~~~~~~~~~~~~~~~~~

Fenugreek Seed

(Trigonella foenicum-graecum)

Fenugreek is an herb and a spice, like coriander and cilantro. It is from the legume family, or Fabaceae. Native to south eastern Europe and West Asia, but now cultivated in many countries and extensively in India. Fenugreek seeds smell much like maple syrup but are incredibly bitter if chewed. They benefit by toasting first, or adding to a long, slow cook to release flavors. They are another seed in the Bengali Five-Spice mix, Panch Phoron. While the seeds have one flavor, the dried herb tastes somewhat different. Each has its place in recipes, and not always together.

Some Indian names for Fenugreek Seed you may encounter: Methi ke Beej, Methi

~~~~~~~~~~~~~~~~~~~~~~

Ginger Root

Ginger "Root" (fresh, dried, ground)

(Zingiber officinale)

Ginger is a flowering plant whose rhizome, ginger “root,” is used as a spice. Dried, the rhizome can be turned into powder and used as a spice that is common to ginger cookies, pumpkin pies, cakes and many savory dishes as well. Ground, dried Ginger can be substituted for fresh ginger at about a sixth of the amount of fresh. The fresh root is used extensively in Indian cuisines, in curries, lentil dishes and most everything in between. It is a rare recipe that does not call for ginger, but mainly the fresh rhizome, chopped, minced or grated. Fresh or dried, there is a spicy heat associated with ginger.

Some Indian names for Ginger Root you may encounter: Sont, Sonth (dried) Adruk, Ardrak, Ardrakh (fresh)

~~~~~~~~~~~~~~~~~~~~~~~~~~

Dried Indian Gooseberries

Indian Gooseberries, Emblic

(Dried)

(Phyllanthus emblica)

Sour, bitter, astringent and fibrous, filled with Vitamin C, Indian Gooseberries or Emblic are usually either soaked in a syrup or salted and pickled to make them palatable. They are also dried and left in whole pieces (shown here) or powdered. It is used in some lentil dishes and in Punjabi Chole, but it most commonly known in Ayurvedic remedies, and for balancing doshas.

Some Indian names for Indian Gooseberries you may encounter: Amla, Amalaki, Nellikai

My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Translate