Most common food ingredients in Indian Cuisines
Layering spices is one of the best-known features of Indian cuisine. Buy whole spices to maximize flavor; ground spices oxidize and lose their flavor. Use a mortar and pestle or a small electric coffee grinder to grind spices as you need them. 1. Cumin Brown seeds with a crescent shape make up cumin. In North Indian vegetable dishes like aloo gobi (potatoes with cauliflower) and papadum, crispy flatbreads made with chickpea flour, they play a significant flavorful role. 2. Cardamom Large green cardamom pods and petite, smokey black cardamom pods are the two different varieties of cardamom. Although green cardamom is more prevalent, both varieties can be used in both savoury and sweet recipes such masala chai, biryani, and meat marinades. 3. Garam masala Garam masala, which means "warming spices" in Sanskrit, is a spice blend made up of cinnamon, mace, peppercorns, coriander, cumin, and cardamom pods. Although you can purchase pre-ground garam masala at the supermarket,
