The Diversity Of Use If Spices In Indian Cooking

India as a nation is rich and diverse in different areas. We have 29 different states, each with its own language, culture, rituals and food. Food is what connects two individuals. A particular dish which is common favourite of two people can make a great team. It is also very common to see that people from one part of the country trying dishes from the other part of the country. For example, you will find someone in Delhi making great Idli Sambhar and someone from Chennai making great chana masala. This unity in diversity is what makes India the greatest of the nations.

The common string connecting these dishes is spices. Indian spices have been around for so many centuries. The British had initially come to India for trading of spices, to buy spices. Spices always have its special place in the Indian kitchen to help the cook to make dishes that are filled with the aroma and the delectable and tantalizing taste of the dishes. You’ll be surprised to know how just adding a little bit of cardamom powder to kheer (a famous Indian dessert) makes it sweeter and yummier. Similarly, a pinch of black pepper powder while cooking some pasta can make the pasta more tasteful.

Such is the beauty of spices, that you can even use a masala for two different dishes. For example, if you have the masala ready, you can use the same masala for making paneer butter masala and yet you can sometimes also use the same to make chole or some other tangy dish. You might want to adjust the taste here and there a little bit in case of masalas according to your favoured taste.

Now, cardamom powder is not added only to sweets, it is also used in our every day morning beverage such as tea, making it more enjoyable to drink. There is also a lot of other combinations you can make with spices. Spices when merged together, roasted and crushed, make masalas. These masalas are used in bunches to make a dish what it is.

You may also find spices crushed into powdered form to make your life simpler. You do not have to hassle to clean the raw forms of masalas or also put any efforts to grind it. With the powdered form readily available, you can just grab a bottle and add it to the dish as and when you like.

However, if you are someone who likes to make the masalas on your own, then make sure you add the spices in proper proportions as that is what makes the masalas so special.