Spices are the aromatic parts of tropical plants traditionally used to flavour food, or the dried seeds or fruit of temperate plants used in the same way. Some of the substances we call spices come from the bark or roots of certain plants, but the majority are berries, seeds, or dried fruits.
Know the
Types of Spices
Chilly Powder
Dried red pepper may be used whole or powdered. India is the largest producer of red chillies. As the name suggests it is red in color and can be consumed as it is or can be broken down and made into a powder. It is really spicy and the intense heat is concentrated in the seeds. Fresh red chillies are milder.
Turmeric Powder
Celebrated for its golden color and its mustard-like taste, turmeric is a key ingredient in curries and stews across Asia. Added to cakes or steamed milk, turmeric is an unexpected treat at the end of a meal.
Coriander Powder
Coriander is a member of a parsley family. The seeds are oval in shape, ridged, and turn from bright green to beige when ripen. This spice tastes sweet and tangy, with a slightly citrus flavor.
Black Pepper
Pepper's name comes form the Sanskrit Pippali nigrum, which means "black spice". Peppercorns have a pungent, woody aroma and hot, biting taste.
Cinnamon
Cinnamon is the dried bark of various laurel trees in the cinnamomun family. It is a sweet-tasting spice, with a warm, woody aroma. The smell of Cinnamon is pleasant, stimulates the senses, yet calms the nerves.
Clove
Clove a small, dried, reddish-brown flower bud of the tropical evergreen tree of the myrtle family. They have strong, sweet aroma and hot, pungent taste, Cloves are best bought whole and ground, if necessary.
