Keep These Indian Spices Handy To Flavour Your Curries

Keep These Indian Spices Handy To Flavour Your Curries

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Ginger It is aromatic and spicy. It is often used in flavoursome curries to overcome the other aromas and stronger flavours. You can use ginger whole, cut into pieces or as juice after being crushed. It can be used for almost all the non-vegetarian curries and is also used in tea.

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Turmeric Almost every Indian gravy has turmeric in it. It has a sharp flavour and is used as a colouring agent in rice, meat, daal, and various other Indian curries. Turmeric has shown to reduce the risk of cancer, arthritis, and diabetes, which makes it all the more useful.

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Cinnamon It has a sweet aroma and is used either whole or grounded.

Cinnnamon powder is used to flavour desserts and sweets. When you have to garnish or season special dishes, cinnamon is a go-to spice.

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Nutmeg If you have to prepare a spicy dish, then nutmeg has to go into it.

Used in potato stews and meat curries, nutmeg is also used to garnish soups (crab, chicken, tomato soup), sauces, and baked dishes. In spite of its spicy flavour, it is also used in Indian sweets.

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