Spices are used in different forms: whole, chopped, ground, roasted, sautéed, spices export from india pdf, and as topping. They blend food to extract the nutrients and bind them in a palatable form.
Lighter spices are added last, and spices with strong flavour should be added first. Below is a list of spices and other flavouring substances commonly used in India. Very earthy and darkly aromatic. A much used in North Indian curries. Largest producer is the southern Indian state of Kerala. Sweet, floral and smokey cumin and anise-like flavour. Smaller in size than regular cumin.
Indian bay leaf – tejpatta – indisches Lorbeerblatt. Both Indian bay leaf and bay leaf are similar and called as Tej Patta in Hindi. Canelle Cinnamomum burmannii Luc Viatour crop1. Grown commercially in Kerala in southern India. Andhra Pradesh, Kerala, Tamil Nadu and Karnataka are largest producers in India. Murraya koenigii leaves – curry leaves. Cannot retain flavour when dried.
Each family has their own secret recipe. Garcinia indica – fruits, seeds, pulp and rinds. Malabar variety is native to Kerala. Rock salt, but with very sulfury smell. Mentha gracilis and rotundifolia MN 2007. Mace is outer covering to nutmeg nut. This is a Bengali spice mix that combines fennel seeds, cumin seeds, fenugreek seeds, mustard seeds and nigella seeds.
Is ground in Middle East. Source of “yellow color” in many curries. A scene of Coriander leaves. 23 Mile, Duars, WB W IMG 5902.