Indian Pantry Essentials
Indian cooking utilizes the spice drawer like no other style for distinctive flavors and aromas. The process begins with "blooming": Toast spices with a little fat in a skillet, releasing essential oils and magnifying flavor and aroma. While the method is simple, it delivers incredibly complex aromas and intense flavors that linger on the palate, turning humble and familiar veggies into exotic and unforgettable dishes.
Cumin Seed
Woodsy, earthy flavor. Often used in Indian cooking to balance the bright citrus notes of coriander or as a finishing spice in yogurt-based dishes like raita.
Garam Masala
A complex toasted spice blend that can include cinnamon, nutmeg, cloves, peppercorns, and cardamom.
Fennel Seed
Distinct anise flavor. Used whole and ground but sparingly because of its intensity. Popular in northern Indian cuisine.
Asafetida
Root resin of the carrot-like plant asafetida (often sold powdered) is extremely pungent when raw. But heated in oil, it releases tantalizing allium aroma and flavor.
Ground Turmeric
Lends distinctive yellow color to dishes. Added sparingly at the beginning of the cooking process to mellow its pungent, earthy astringency.
Black Mustard Seed
Nutty and pungent. Used for both flavor and texture. More popular in southern Indian dishes.
Chiles de Arbol
Bloomed in hot oil to toast and develop smokiness. Used whole or crumbled to release their seeds and full heat. Roughly as spicy as cayenne pepper.
Cloves
Very strong flavored and intense; a little goes a long way. Warm, sweet, numbingly evergreen.
Curry Leaves
Sold fresh or frozen. Prized in south Indian cooking, they release citrusy, woodsy, sweet, and slightly bitter taste.
Coriander Seed
Citrusy and bright, with faint licorice taste. Used whole in rice dishes and ground in sauces. Often paired with cumin for flavor balance.
