Indian food is distinctive and delicious, containing a unique blend of herbs and other exotic flavors and spices. This list describes some of the most common
tastes to look for in Indian cuisine. Expand your palette for eating and cooking the delicacies of India.
Red Chilii powder or cayenne pepper (paprika) adds a spicy kick to Indian food and is known as the “king of all spices”. Today it is used in the infamous Indian curry dishes.
It has Vitamin A, Vitamin C and is rich in minerals. Potential health perks: relieves achy joints. Research shows that capsaicin, found in chili peppers, has an
anti-inflammatory effect, which may help ease arthritic swelling and pain
Turmeric is an Indian spice, bright yellow in color and is used in both south and north Indian cooking. It is derived from a plant native of India that is part of the ginger family.
Turmeric is used primarily in Kashmiri dishes. Potential health benefits: blocking caner, powerful antioxidant, potent anti-inflammatory and clearing infections inside and
outside the body.
Cinnamon, is derived from the bark of a hardy, evergreen tree and is native to India. What is known as the ‘true cinnamon’ or Sri Lankan Cinnamon is the dried inner stem
bark of the Cinnamomum Verum. Cinnamon sticks are used in Indian cooking for the preparation of Pulao (Pilaf), Biryanis and certain curries. Potential health perks: Type
2 diabetes and heart disease. A 2003 study found that it has lowered blood glucose, cholesterol and triglyceride levels.
Cumin, known as ‘Jeera’ in India, can be purchased as whole seeds or in powder form and comes from a dried, white fruit on an annual herb that is a tropical plant grown
in many parts of the world. The seeds are bitter and have an aromatic odor. Potential health perks: help fight colds and flu, assist with anemia and can assist to control
stomach pains, indigestion, nauseau and morning sickness.
Curry, leaves come from a tree and curry is used as a spice to add fragrance and flavor to southern Indian dishes. Curry is often used as a sauce in many Indian recipes
and is also used to marinate tandoori and tikka kabobs. Potential health perks: may reduce risk of Alzherimer’s and dementia, may reduce risk of cancer, boosts immunity,
helps burn fat, help manage asthma and improves the appearance of your skin.