10 Spices You Need For Indian Cooking That Aren’t Curry Powder

Curry is probably the first thing that comes to mind when you think of Indian cuisine, but we assure you it’s only the tip of the spicy iceberg! Indian spices are as versatile as the country itself, ranging from onion-like asafoetida and zesty dry mango powder to aromatic cardamom and flavourful cumin. Some you’ll need to put in the very beginning of your cooking, while others are best to use towards the end when the meal is almost ready. And the best part? You can use all these wonderful spices in your own dishes, adding that flavorful Indian-esque boost to your meals. Here are 10 spices you need for Indian cooking that aren’t curry powder.

 

 

Black cardamom
If you’re into Indian cuisine you know all about green cardamom pods and what wonders they can do for a dish. But here we present you its darker brother – black cardamom! It has a heavy earthy flavour that goes really good with fried rice as well as sweet dishes like rice pudding. You can fully come to the dark side and use black cardamom with black rice to create a yummy kheer dessert. Don’t forget to use some bay leaves for additional flavour.

 

 

Mace
If you love nutmeg then you will also be fond of mace as it is part of the nutmeg plant and has a similar flavour, but a little bit different. It’s not as strong, much sweeter, and has hints of cinnamon which make it an ideal spice for sweet dishes. Nevertheless, you can use it for anything! Sweet cookies will taste great with mace, but you can also add this spice to an Indian-style potato curry.


Tamarind
Tamarind is vastly used in Southeast-Asian cuisine, but it’s also common for South Indian dishes. It has a distinct sweet-sour taste, which makes it perfect for creating mouth-puckering chutneys, sauces, and gravies for all kinds of dishes. Use it to make a creamy paste that can be added to your fried vegetables or prepare a savoury pumpkin curry with tamarind. The possibilities are endless!

 

 

Amchoor
Amchoor, also known as simply ‘mango powder’ is made from green dried mango and offers a taste that is zesty with hints of citrus in it. You can use it instead of that dash of lime juice or vinegar you’re so used to for a fruity tang and a bit of freshness in your dish. It also goes great with gravies and sauces, but we recommend you try it with the traditional South Indian parathas. It’s simply delish!

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via Entertainment News