Saturday, December 28, 2013

CONDIMENTS & SPICES - 2 SEM

CONDIMENTS & SPICES 
A. Introduction to Indian food 
B. Spices used in Indian cookery 
C. Role of spices in Indian cookery 

D. Indian equivalent of spices (names) 

Introduction to Indian food


Think of India and one of the first things that comes to mind is its diversity. A large country, its population is second only to China, its languages are numerous and every state (of which there are 28 and seven Union territories) is unique in its traditions and very importantly, its food. In fact, food from one region may actually be totally alien to a person from another region! The common thread that runs through most Indian food though, is the use of numerous spices to create flavor and aroma.

Indians take their food very seriously. Cooking is considered an art and mothers usually begin to teach their daughters and pass down family recipes by show-and-tell, fairly young in life. Mealtimes are important occasions for family to get together. Most meals comprise of several dishes ranging from staples like rice and breads to meat and vegetables and rounded off with a dessert. In a lot of Indian homes, foods are made from scratch with fresh ingredients. For example, some families buy their favorite type of wheat, wash it, dry it in the sun and then take it in to a flourmill to have it ground into flour exactly the way they like, as opposed to buying flour from a store! This is changing in bigger cities where people have increasingly hectic lives and are happy to use ready-to-eat, pre-made ingredients.


Role of spices in Indian cookery
It’s hard to imagine cooking without spices. Spices are natural flavouring elements most often in dried form but sometimes fresh. A spice is a dried seed, fruit, root, bark or vegetative substance used in nutritionally insignificant quantities as a food additive for the purpose of flavouring. So accustomed are we to the richness of flavour, vibrancy of colour and the delicacy of aroma that the food we eat would be sadly lacking without these vital ingredients. Cooking with spices goes a long way to achieving a cook’s desire to serve delicious food. Today’s enthusiasm of trying different foods and flavours lies behind much of the growth in the availability of spices.
The role of spices in cooking has never been in question. Spices have been traded for over 7,000 years and played a major role in the development of Civilization. Wars were fought and lands explored and colonised in an attempt to find new ways of obtaining spices from the Orient and gaining control of established routes. The great thing is the availability of good spices now. Spices tend to be associated with cooking to enrich and give a distinctive depth of colour and flavour to food. Different spices like basic spices including powder spices and whole spices are often used together to wonderful flavours to certain styles of cooking. Spices add a whole new dimension to cooking. Each of these spices has its own distinctive colour and flavour. Indian spices have been used for hundreds of years to flavour food. We must salute to the role that these foodstuffs play in our cooking. Let us give them the respect they deserve and allow them to provide the maximum flavour and pleasure they can to our cooking.
Fresh ground spices are the order of the day in any home and will be chosen according to the nature of the dish, season, and family. The role of spices goes beyond cooking.  Ayurveda prescribes spices for curative and therapeutic functions. Most spices used in cooking are very healthy, and make the digestion process much easier. Spices have been used to make the food last longer in the days when refrigerators were not available. Integral to cooking all year round, spices are supremely important to have in your kitchen. Spices are high in flavour yet low in fat, calories and sodium. Spices offer the opportunity to explore new tastes.
Indian food is characterized by its sophisticated and subtle use of many spices. Each single spice used in Indian cuisines carries some or the other dietary as well as medicinal properties. Spices are frequently used to heighten culinary appeal. Spices are also used in large amount in the kitchens for flavouring and preserving food. Spices not only flavour and improve the taste of the food, but supply us with many nutritional prophylactic substances. Recent scientific studies have revealed the important role these spices play in maintaining good health. Apart from adding colour, flavour and taste, consumption of spices provide infinite health benefits. Spices are used for many home remedies.  You can be more creative in use of spices if you know its uses better.
Having the right spices and ingredients in your kitchen will help you start your journey into the wonderful world of cuisine. Spices play an integral role in cooking. Many spices also have medicinal properties and are used for many home remedies. In use, ground spices do have certain well-established advantage over other forms of seasoning. We   primarily depend on spices for flavour and fragrance as well as colour, preservation and inherent medicinal qualities. Spices  have  played  a  vital  role  in  world  trade,   due  to  their varied  properties   and  applications.
Spices are consistent in flavour and have a much longer shelf- life. They are easier to store and are not affected by bacterial contamination. They can be blended and used as per individual choices. They release their flavour fully on cooking or adding to the food and retain their flavour for a long time. It is said that some spices have antioxidant potential equal to fresh produce and can further reduce the risk of developing heart disease and certain cancers. Even leading dieticians agree that spices must be included in one’s diet to enhance the flavour of food and make it more interesting and may provide long-term health benefits. They can be conveniently added to day to day cooking, are inexpensive, are readily available and always in season, and by their essence, highly palatable and easily consumed”.

The Right Ways to Use Spices in Cookery


Same recipe cooked by different people tastes different. Cooking is a skill, an art which one can learn by experimenting and using different spices and herbs. There is a whole range of spices to choose from but one has to know these spices and their correct usage.
Spices add flavor, colour and taste to a dish. One has to understand the right ways to use these spices. Always use herbs and spices discretely, more does not mean more taste, it can spoil the taste of the food.
Ways to add spices to Food for maximum flavor:
  • Use spices and herbs to improve the natural aroma of the food, do not mask the flavor.
  • Crush dry herbs just before adding these to the food. This gives a better flavor. Fresh herbs must be added at the end of the cooking for maximum aroma.
  • Do not use two strong flavoured herbs together. Always use one strong flavoured and one herb or spice with mild flavor.
  • While removing spices or herbs from the container use a dry spoon.
  • To get a blended flavor add herbs at the beginning of the cooking. But if you want a distinctive flavor then add herbs at the end of cooking.
  • Whole spices are best to use in dishes that take long to cook as these discharge the flavor slowly.
  • Ground herbs and spices give out flavor very easily and fast. In dishes that take long to cook like curries and stew, add ground spices towards the end of the cooking.
  • Foods that are not cooked or cold dishes like salads, fruits and juices, add spices and herbs many hours before the food is served to allow the flavous to blend well with the food.
  • While following a recipe, if you increase the quantity two times do not use double the amount of spices, add only 50% more.

spices used in indian cookery with names

List of Indian spices


ImageStandard EnglishIndian EnglishHindiMarathiGujaratiTamilMalayalamTeluguKannadaBengaliUrduNotes
Alkanet[disambiguation needed]rootRatin jotरातीं जोटरक्तमूळরতনজোট
AniseSeeds.jpgAniseed[1]Suwa or Shopaसुव्वा / शोपचक्रिफुलસૂવાసోంపుದೊಡ್ಡ ಸೋಂಪುমৌরিسونف
Ferula assa-foetida - Köhler–s Medizinal-Pflanzen-061.jpgAsafoetidaHingहींगहिंगહિંગபெருங்காயம்കായം/പെരുംകായംఇంగువಇಂಗುহিংہنگIntensely aromatic - related to Truffle and Garlic
Red capsicum and cross section.jpgYellow pepperLaal simala MirchiRed capcicumகுடை மிளைகாய்മഞ്ഞ കാപ്സികംದೊಣ್ಣೆ ಮೆಣಸುহলুদ ক্যাপসিকামپیلی مرچ
BlackCardamom.jpgBlack cardamomKali Elaichiकाली इलाइचीवेलचीએલચોകറുപ്പ് ഏലക്കనల్ల ఏలకులుবড় এলাচالائچیکالیVery earthy and darkly aromatic. A much used in North Indian curries.
White pepper whole.JPGWhite pepperSafed Mirchiसफ़ेद मिर्चपांढरी मिरीவெள்ளை மிளகுവെള്ള കുരുമുളക്తెల్ల మిరియాలు,ಬಿಳಿಮೆಣಸು/ಬಿಳಿ ಕಾಳುಮೆಣಸುসাদা মরিচسفید مرچ
Black Pepper Grains.jpgBlack pepperKali Mirchiकाली मिर्चकाळी मिरीમરીமிளகுകുരുമുളക്నల్ల మిరియాలు,ಕರಿಮೆಣಸು/ಕಾಳುಮೆಣಸುগোল মরিচ gol morichمرچکالیLargest producer is the southern Indian state of Kerala.
Black pepper.jpgPeppercornsKali Mirchकाली मिर्चकाळी मिरीmariமிளகுകുരുമുളക്miriyalu, మిరియాలుಕರಿಮೆಣಸು/ಕಾಳುಮೆಣಸುগোল মরিচمرچکالی
Black Cumin.jpgBlack Cumin not kala zeera/kalonjiShah Jeeraशाही जीराशहाजिरंகருஞ்சீரகம்കരിഞ്ജീരകംనల్ల జీలకర్ర,ಕರಿ ಜೀರಿಗೆশাহ্‌ জিরাشاہ زیرہSweet, floral and smokey cumin and anise-like flavour. Smaller in size than regular cumin. Often mistaken as Carawayseed. Though English translation isBlack Cumin, the term black cumin is also used as English translation ofNigella sativa, kalonji
Illustration Capparis spinosa0.jpgCapersKachraकचरा, कब्र, करेरகரியல்మరాఠీ మొగ్గు, ముముదాటు,ಮರಾಠಿ ಮೊಗ್ಗುকাবরাکررalso known as Kabra, Karer in Hindi
Capsicum peperoncino.jpgCapsicumShimla Mirchशिमला मिर्चसिमला मिरची/भोपळी मिरचीದಪ್ಪ ಮೆಣಸಿನಯಕಾಯಿ/ದೊಣ್ಣೆ ಮೆಣಸಿನಕಾಯಿক্যাপসিকামشملہ مرچ
Celery seed.jpgCelery / radhuni seedAjmudअज्मुद,अज्मोदाअजमोदाরাঁধুনিخراسانی٬ اجوائن
Charoli.JPGCharoliChironjiचिरोंजीचारोळीચારોળીసార పప్పుಚರೋಳಿচিরনজিچرونجیa type of nut particularly used in making desserts
Indian bay leaf - tejpatta - indisches Lorbeerblatt.jpgIndian bay leafbay leafTej Pattaतेज पत्तातमालपत्रபட்டைകറുവാപട്ട ഇലబిర్యానీ ఆకుಮಸಾಲ ಎಲೆ/ಪುಲಾವ್ ಎಲೆতেজ পাতা tej pataتيزپاتBoth Indian bay leaf and bay leaf are similar and called as Tej Patta in Hindi. however, they are from two different species and have differences in taste
Cinnamon budsNaaga Kesharनाग केशरनाग केशरدارچینی
Canelle Cinnamomum verum Luc Viatour crop1.jpgCinnamonDalchiniदालचीनीदालचिनीતજஇலவங்கப்பட்டைകറുവപ്പട്ടదాల్చిన చెక్కಚಕ್ಕೆ/ದಾಲ್ಚಿನ್ನಿদারচিনিdarchiniدارچینیGrown commercially in Kerala in southern India. Two types, cassia (common) and royal.
Citric acid glass bottle.jpgCitric acidSaji na phoolसजी न फूलlimboo na phoolسرکہ
ClovesDried.jpgClovesLaungलवंग / लौंगलवंगલવિંગகிராம்பு, இலவங்கம்ഗ്രാമ്പു/കരയാമ്പുలవంగంಲವಂಗলং/লবঙ্গlông/lôbonggoلوںگAndhra Pradesh, Kerala, Tamil Nadu and Karnataka are largest producers in India.
Coriander powderDhania powder/ Pisa Dhaniaधनिया पाउडर/पिसा धनियाधणे पावडरધાણાજીરુંகொத்தமல்லி பொடி, தனியாമല്ലിപ്പൊടിధనియాల పొడి,ಕೊತ್ತಂಬರಿ ಪುಡಿধনে গুঁড়াدھنیہ
Coriander.pngCoriander seedDhania/hara dhaniyaधनियाधणेકોથમીરவிதை கொத்தமல்லிമല്ലിధనియాలుಕೊತ್ತಂಬರಿ ಬೀಜধনে dhoneدھنیا
Piper cubeba - Köhler–s Medizinal-Pflanzen-244.jpgCubebKebab Cheeni / Kabab Chiniकबाब चीनीनाकेश्वरസര്‍വസുഗന്ധിతోక మిరియాలుকাবাব চিনিkabab chiniکباب چینیTastes of Clove + Persistent Mild Numbing + Bitterness
Cumin seed grounded into ballsJeera Goliज़ीरा गोली'జీలకర్ర వుండ'
Sa cumin.jpgCumin seedJeeraज़ीराजिरंજીરુசீரகம்ജീരകംజీలకర్రಜೀರಿಗೆজিরা/গোটা জিরেزیرہSee Kali Jeera.
Murraya koenigii leaves - curry leaves.jpgCurry tree or sweet neemleafKadipatta (Currypatta)करीपत्ता / कढ़ीपत्ताकढीपत्ताમીઠો લિમડોகறிவேப்பிலைകറിവേപ്പിലకరివేప ఆకు,ಕರಿಬೇವು/ಕರಿಬೇವಿನ ಎಲೆকারিপাতাکریاپاتCannot retain flavour when dried. Only use fresh.
Fennel seed.jpgFennel seedSaunf/Sanchalसौंफ / संचलबडीशेपvariyaliபெருஞ்சீரகம்/சோம்புജീരകം/പെരുംജീരകംసోంపుಸೋಂಪುমৌরি mouriسوںف
Qasuri Methi.JPGFenugreek leafKasoori Methi Driedकसूरी मेथीकसुरी मेथीકસુરી મેથીவெந்தய கீரைഉലുവ ഇല (ഉണക്കിയത്)మెంతి ఆకులు, menthi aakuluಕಸ್ತೂರಿ ಮೆಂತ್ಯশুক্নো মেথি পাতাsukno methi pataقصوری میتھی
Fenugreek leafMethi leavesमेथी पत्तामेथीची पानंவெந்தய கீரைഉലുവ ഇലమెంతి ఆకులు,ಮೆಂತ್ಯದ ಸೊಪ್ಪುমেথি পাতাmethi pataمیتھی
Fenugreek-methi-seeds.jpgFenugreek seedMethi seedsमेथी दानामेथीचे दाणेவெந்தயம்ഉലുവమెంతులు,ಮೆಂತ್ಯದ ಬೀಜমেথি methiمیتھی دانہ
Four seedsChar Magajतरबूज खरबूज ककडी पैंठे के बीजતરબૂચ ખરબૂચ કાકડી પૈંઠા ના બીયાંমগজSeeds of Water melon, musk melon,cucumber and pumpkin
Assam-fruit-1-1.jpgGarcinia gummi-guttaKudampuliகொறுக்காய்ப்புளிകുടംപുളിগোম্বূজ gom boogeUsed in fish preparations of Kerala
Garam Masala new 2008-1.jpgGaram masalaGaram masala/Kadha Masalaगरम मसालागरम मसालाગરમ મસાલોகரம் மசாலாഗരം മസാലగరం మసాలాಗರಂ ಮಸಾಲಾগরম মশলাgôrom môshlaگرم مصالحہBlend of 8+ spices. Each family has their own secret recipe.
Garcinia indica - fruits, seeds, pulp and rinds.jpgGarcinia indicaKokumकोकम,कोकम,आमसूलકોકમಮುರುಗದ ಹಣ್ಣುকোকুমکوکم
GarlicBasket.jpgGarlicLahsunलहसुनलसूणલસણவெள்ளை பூண்டுവെളുത്തുള്ളിవెల్లుల్లి పాయ, vellulli paayaಬೆಳ್ಳುಳ್ಳಿরসুন roshunلہسن
Ingwer 2 fcm.jpgGingerAdrakअदरकआलंઆદુஇஞ்சிഇഞ്ചിఅల్లంಶುಂಠಿআদাادرک
Ginger powder.JPGDried gingerSonthसोंठसुंठસુંઠசுக்குചുക്ക്సొంఠిಒಣಶುಂಠಿশুকানো আদা গুড়োسونٹھmostly powdered
Cardamone.jpgGreen cardamomChhoti Elaichiछोटी इलाइचीवेलचीએલચીஏலக்காய்ഏലക്കఏలకులుಏಲಕ್ಕಿছোট এলাচچھوٹی الائچیMalabar variety is native to Kerala.
Indian Bedellium TreeGugul, Guggulगुगल, गु्ग्गलગુ્ગળমাকালVery earthy aromatic mostly used in religious
Phyllanthus officinalis.jpgIndian gooseberryAmlaआँवलाआवळाઆમળાநெல்லிக்காய்നെല്ലിക്കఉసిరి కాయ / పప్పుನೆಲ್ಲಿಕಾಯಿআমলকিآملا
Black Salt.jpgBlack saltKala Namak / Sanchalकाला नमक / संचलकाळं मीठસંચળஇந்துப்புഇന്തുപ്പ്నల్ల ఉప్పుಕರಿ ಉಪ್ಪುবিট নুন bit noonکالا نمکRock salt, but with very sulfury smell.
KalpasiPathar Ka Phoolपत्थर के फूलदगडफूलદગડફૂલகல்பசிకల్లుపచి,ಕಲ್ಲು ಹೂವುپتھر کا پھولAlso known as black stone flower
Liquiritiae radix suessholzwurzel.jpgLicorice powderJethimadhजेठीमधज्येष्ठमधજેઠીમધஅதிமதுரம்ഇരട്ടിമധുരം
പൊടി
యష్టిమధుక్కంযশঠিমধুjjoshthi modhuملہٹی
Piper longum.jpgLong pepperPippaliपिप्पलिपिंपळीகண்டந்திப்பிலிപിപ്പലിఅనాసపువ్వుಹಿಪ್ಪಲಿপিপুলپپليان
Mango extractCamikiकामिकीআমশী
Sour dried mango powderAamchur/Amchoor powderआमचूर / अमचुरआमचूर / आंबोशीઆમચૂરআমচুড়آمچور
Mentha gracilis and rotundifolia MN 2007.JPGMintPudinaपुदीनापुदिनाફુદિનોபுதினாപുതിനపుదీనಪುದಿನপুদিনাپودینہ
Mustard.pngMustard seedSarsonसरसों,मोहरीகடுகுകടുക്ఆవాలు, సరసావాలు,ಸಾಸಿವೆসর্ষে, shorsheسرسوں
BrownMustardSeed.JPGBrown mustard seedRaiराईमोहरीraiகடுகுകടുക്ఆవాలు,ಸಾಸಿವೆরাই/ সর্ষে / সরিষা shor sayرائی
Nigella Sativa Seed.jpgNigella seedKalonjiकलोंजीकांद्याचे बीகருப்பு எள்నల్ల జీలకర్ర,ತಂಪಿನ ಬೀಜকালো জিরাkalo jiraکلونجی
Muscade.jpgNutmegJaiphalजैफल/जायफलजायफळજાયફળஜாதிக்காய்ജാതിക്കజాజికాయಜಾಕಾಯಿ/ಜಾಯಿಕಾಯಿজায়ফলجاۓپھلWhole nuts last forever. Powder, only a month.
Mace 1.JPGMaceJavitriजावित्रीजायपत्रीજાવંત્રીஜாதிக்காய்ജാതിപത്രിజాపత్రిಜಾಪಾತ್ರೆজয়িত্রিجاوتریMace is outer covering to nutmeg nut. Similar aroma.
Starr 080117-1577 Ocimum tenuiflorum.jpgHoly basilTulsiतुलसीतुळसતુલસીதுளசிതുളസിతులసి, తులసి ఆకుತುಳಸಿতুলসীتلسی
Panch-phoron.jpgPanch PhoronPanch Phoronपञ्च फोरनপাঁচ ফোড়নpãch foṛonThis is a Bengali spice mix that combines aniseed, cumin, fenugreek, mustard and nigella
An opened pomegranate.JPGPomegranate seedAnardanaअनारदानाडाळींबदाणेદાડમ ના બીયાமாதுளம் விதைമാതളനാരങ്ങ കുരു/അല്ലിదానిమ్మ, గింజలుದಾಳಿಂಬೆ ಬೀಜআনারদানা/ বেদানার বীজانارداناDried not fresh. Is ground in Middle East.
Poppy seeds.jpgPoppy seedKhus Khusखस-खसखसखसખસખસகச கசாകസകസగసగసాలుಗಸಗಸೆপোস্ত postoخشحش
Saffron pulpKesar mari mariकेसर मिरी मिरी,குங்குமப்பூకుంకుమ పూల పొడిಕೇಸರಿಹೂকেশর মড়মড়িActually, safflower concentrate
Iran saffron threads.jpgSaffronKesar, mayurकेसर, जाफरानकेशरkesarகுங்குமப்பூകുങ്കുമ പുവ്కుంకుమ పువ్వు,ಕೇಸರಿজাফরান jafranزعفرانWorld's most expensive spice. Flavouring for rice.
SaltNamakनमकमीठmithooஉப்புഉപ്പ്ఉప్పు, uppuಉಪ್ಪುলবণ/নুনlôbon/nunنمک
Sa white sesame seeds.jpgSesame seedTilतिलतीळતલஎள்എള്ള്నువ్వులుಎಳ್ಳು/ಕರಿ ಎಳ್ಳುতিলتل
Illicium verum 2006-10-17.jpgStar aniseChakra Phoolचक्र फूल, बदल फुलचक्र फूलબાદીયાஅண்ணாச்சி மொக்குതക്കോലംఅనసపువ్వుಚಕ್ರ ಮೊಗ್ಗು /ಹೂವ್ವುতারা মৌরীباديان خطائىExotic, Chinese-influenced flavours
Tamarind2.jpgTamarindImliइमलीचिंचઆમલીபுளிപുളി/വാളന്‍പുളിచింతపండుಹುಣಸೆಹಣ್ಣುতেঁতুল tetulاملیProvides tartness in South Indian curries
Carom.jpgCarom/thymol seedAjwainअज़वाइनओवाઅજમોஓமம்അയമോദകംవాముಓಮಕಾಳುজোয়ানاجوائن
Turmericroot.jpgTurmericHaldiहल्दीहळदહળદરமஞ்சள்മഞ്ഞള്‍పసుపుಅರಿಶಿನ/ಹಳದಿহলুদ holudہلدیSource of "yellow color" in many curries.
Fresh basilTulsiतुलसीतुळसતુલસાதுளசிതുളസിతులసిತುಳಸಿতুলসীتُلسی
A scene of Coriander leaves.JPGFresh corianderHara dhaniyaहरा धनियाकोथिंबीरલીલી કોથમીરகொத்தமல்லி (இலை)മല്ലിയിലకొత్తిమీరಕೊತ್ತಂಬರಿ ಸೊಪ್ಪುধনে পাতাکوتمیر ھرا دھنیاFresh green leaves. AKA Cilantro.
Large Cayenne.jpgGreen chili pepperHari Mirchहरी मिर्चहिरवी मिरचीલીલું મરચુંபச்சை மிளகாய்പച്ച മുളക്పచ్చి మిరపకాయలుಹಸಿ ಮೆಣಸಿನಕಾಯಿকাঁচা মরিচ/ কাঁচা লঙ্কা
kãcha morich / kãcha lonka
ہری مرچ
Gum tragacanthKatira Goondकटीरा गोंदडिंकgundarকাতিলাکٹیراA thickener and coating for desserts
Harra (Terminalia chebula) hanging fruit at 23 Mile, Duars, WB W IMG 5902.jpgInknut Terminalia chebulaHarad / Harr /Haritakiहरदहिरडा/हरडाહરડેகடுக்காய்കടുക്കకరక చెట్టు,ಅಳಲೆಕಾಯಿহরিতকিحرر
Red chili pepperLal Mirchiलाल मिर्चलाल मिरचीલાલ મરચુંமிளகாய் வத்தல்വറ്റല്‍ മുളക്, ഉണക്ക മുളക്మిరప కాయలు,ಕೆಂಪು ಒಣಮೆಣಸಿನಕಾಯಿলাল মরিচ lal morichلال مرچ

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