The Indian art of spicing

The art of spicing in India is arguably the most complex and sophisticated in the world. Spices in other cuisines are mostly used in simple combinations, or in isolation. Indian cooking, on the other hand, relies on specific knowledge of the way spices work together – not just in terms of flavors, but also the sequence in which they are added, their textures, and how long they are cooked for. Indian spicing is a challenging and exciting way of cooking, and there is always something new to learn.

Historically, spices were used in India for different purposes. Most importantly, of course, was to flavor, but they were just as useful for preservation. Before refrigeration, spices were used to prolong the shelf life of fresh ingredients, as well as being used to tenderize meat. Traditional Ayurvedic medicine uses spices for specific health benefits. In India, it is commonly known that cumin and fennel seeds aid digestion, while turmeric is an antiseptic and coriander is an antipyretic.

Here are some examples of some of the most commonly-used spices in Indian cuisine available at Indian restaurants:

Coriander seeds: these are part of most of the masala preparations, either dry-roasted or fried in oil. They have a strong, distinctive flavor. They are often combined with fenugreek seeds, dried red chillies and black peppercorns, and help flavor many seafood and vegetarian dishes.

Fennel seeds: they are similar to anise and have an extremely strong flavor so should only be used in small quantities.

Cumin seeds: a widely used spice that has a delicate character. With its mild pungency, it makes the perfect component of many spice mixtures, including garam masala. They are often dry-roasted and then sprinkled over rice dishes.

Fenugreek seeds: they provide a musky, earthy aroma and are widely used in many South Indian dishes. They can also be added to chutneys and pickles too.

Carom seeds: these are closely related to cumin but have a bitter and hot taste. However, its flavor mellows when combined with other ingredients. They work particularly well with root vegetables and seafood.

Turmeric: this spice is used to flavor most Indian dishes and gives them a rich yellow/orange color. It has excellent preservative properties too, so is used in the making of many Indian pickles.

Although Indian spicing can be complex, techniques for cooking a curry are relatively simple. Braising - a slow cooking method that allows spices to be added at various stages - is one of the most common. Some curries rely on a combination of cooking techniques, such as marinating, frying and then roasting. Some of these stages (such as marinating) can be done in advance. Versatility and ease of preparation partly account for the success of Indian curry throughout the world. The magic of its spicing means a cook will never get bored; there are many variations for each dish, and one tiny change here or there can create something entirely different.

The art of Indian spicing can be experienced first-hand at London's most popular Indian restaurants.

Taken from: Guest Post (article, By Jennifer Doherty), Google (images).