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Indian spices includes a variety of spices and herbs grown across the Indian subcontinent. Contrary to popular opinion, curry is not actually a spice, but is a term which refers to any dish in Indian cuisine with a gravy base.
Indian spices are often heated in a pan with cooking oil or ghee to intensify their flavor before adding them with other ingredients to the dish being cooked.
- Aamchur/Amchoor powder
- Ajmud
- Amla
- Bazil
- Badam
- Choti Elaichi
- Chakra Phool
- Chironji
- Dalchini
- Dhania
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- Elaichi
- Gulab Jal
- Hara dhaniya
- Hari Mirch
- Imli
- Jeera
- Jethimadh
- Pudina
- Tulsi
- Tej Patta
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