Cooking and Baking with Indian Spices: A Beginner’s Guide

Indian spices have long been a coveted and highly traded good for centuries. The complexity of Indian cuisine comes from the artful blending of aromatic herbs and spices. Cooks have perfected this blend for thousands of years–and it shows.

The spice trade brought many of these exotic flavors to the rest of the world. Their complexity is often mistaken as intimidating. However, with a little bit of guidance and experimentation, anyone can learn how to use them. Even a beginner cook can harness the magic of Indian spices and elevate their cooking to new heights!

Let’s take a journey and explore the fragrant world of Indian spices. You’ll learn about some of the major flavors of Indian cuisine. You’ll also learn how to use them in your everyday cooking and baking. And finally, you’ll learn some important tips for buying and storing Indian spices. Whether you’re a seasoned cook or a first-timer, this guide will inspire you to incorporate the exotic flavors of India in your everyday routine!

WHAT MAKES INDIAN FOOD SO SPECIAL?

Indian spice blends are unique because they incorporate a wide range of spices that aren’t often found in Western cuisine. For many people, it’s not just the flavors used, but how they’re used. And it’s a lot more than a random assortment!

Scientists have carried out studies examining what’s called a flavor network and the principles of food pairing. According to their research, flavors are often paired in cuisines based on their composition. 

Every flavor like say, chocolate, has a series of flavor compounds, or chemical profiling. Ingredients that are more closely related chemically are said to taste better than those that aren’t. After all, it’s logical that citrus fruits pair well with other citrus fruits. Herbs closely related likely go well together, right?

The study compared ingredients in thousands of randomized recipes and collected data based on chemical comparisons of ingredients. It analyzed the recipe makeups of cuisines all around the world and came out with some pretty interesting results.

TL;DR, North American cuisine was overwhelmingly full of closely related food pairings. Indian cuisine, on the other hand, used ingredients that were (almost) chemically opposite from one another. 

Indian spices are blended unlike any other spice blend in the world. A lot of cuisines have unique spice blends. But what makes Indian spices special? Well, science. 

COMMON SAVORY INDIAN SPICES

India is a land of diversity and its cuisine reflects that in its use of spices. The use of spices is an integral part of the cuisine and serves as the basis for many dishes. While Indian cuisine uses a lot more spices than listed here, these are some of the most common ones you’ll find.

CUMIN

When you think of Indian cuisine, cumin is probably the first spice that comes to mind. It has a warm and earthly flavor that adds depth to any dish. Cumin is used in curries, stews, and soups. It’s also used in spice blends like garam masala and curry powder.

CORIANDER

Coriander is another essential Indian spice, both in fresh (cilantro) and in dried form. It gives a citrusy flavor and is often found in curries, chutneys, and spice blends like garam masala.

TURMERIC

Turmeric is the Indian spice that gives food its signature bright yellow color. It has a slightly bitter taste that’s often used in both sweet and savory dishes. You’ll find it used in curries, rice dishes, and soups. It’s also a key ingredient in golden milk, a delicious milk-based beverage. Turmeric’s anti-inflammatory properties have been used in Ayurvedic medicine for centuries.

CARDAMOM

Cardamom is an aromatic Indian spice used both in sweet and savory dishes. It has both a sweet and spicy flavor that add complexity, especially when mixed with floral and nutty notes.

MUSTARD SEEDS

Mustard seeds are used in Indian cooking to add a spicy and pungent flavor. They’re used in pickles, chutneys, and even some curries. Mustard oil is a common ingredient used in Indian cuisine that helps accent acidity in some dishes.

FENUGREEK

Fenugreek’s small, aromatic leaves and seeds have a slightly bitter, nutty taste. In Indian cuisine, fenugreek is used both as a spice and as a vegetable. Cooks often add the leaves fresh or dried in curries and stews. Toasted seeds add flavor to spice blends and pickles.

CURRY LEAVES

Curry leaves come from a curry tree, a tropical plant native to India. They have a distinct, slightly sweet aroma and a pungent, bitter taste. They’re used for flavoring a variety of dishes like soups, stews, and chutneys. Don’t mistake curry leaves for “curry”–they’re not the same! The name of the dish comes from the British, who coined the phrase to describe a dish flavored with a blend of spices unique to the cuisine.

ASAFETIDA

If you’ve tried making Indian dishes at home and can’t figure out why it’s missing something, that something is asafetida. Known as “hing” in India, asafetida is a resinous gum extracted from the roots of the Ferula plant. It has a pungent smell and slightly bitter, onion-like flavor. In Indian cuisine, asafetida is often used as a substitute for onions and garlic. It’s particularly common in vegetarian dishes, where it adds a depth and umami flavor.

One thing to keep in mind about asafetida is that it is pungent. Many households that use it in their cooking keep the container inside another air-tight container. This is because a little bit of the spice goes a long way. And as one of my best friends says, “once you have it in your cabinets, you never get it out. Trust me.”

COMMON INDIAN SPICES USED IN DESSERTS

Many Indian spices find their way into both sweet and savory cooking. In the previous section, we learned that cardamom and turmeric are two of those spices. Here are a few more that go well in your favorite bakes:

SAFFRON

Saffron is a luxurious and expensive spice used in Indian desserts like rice pudding and gulab jamun. It has a distinct floral and earthy flavor. Saffron is actually the stamens of the crocus flower that must be hand-harvested. It gives desserts a deep orange color. A little bit goes a long way!

NUTMEG

Nutmeg is a warm and aromatic spice commonly used in carrot halwa and kheer. Its earthy and slightly sweet flavor pairs well with other warm spices like cinnamon and cardamom. Nutmeg is also an ingredient in chai.

STAR ANISE

These beautiful star-shaped seed pods give a fragrant and licorice-like taste to sweets. You’ll find anise used in a variety of sweet and savory uses all across Asia, North Africa, and Europe. These seeds can be ground or steeped into desserts for a bright flavor.

BAY LEAVES

The leaves from laurel branches are a common ingredient in many Mediterranean and Asian dishes. They have a fragrant and slightly bitter taste. Use them in rice pudding and halwa for a subtle earthy and herbaceous flavor.

ROSE WATER

Rose water is a floral and sweet “spice” often used in many Indian desserts. The flavoring is exactly as it sounds–it’s made by steeping rose petals in water. This soft, floral flavor is believed to have cooling properties that balance spices like cardamom when used for culinary purposes.

HOW TO COOK WITH INDIAN SPICES

Indian spices add layers of complexity and depth of flavor to even the most mundane of dishes. With the right blend of spices, a dish transforms from ordinary to extraordinary. To incorporate Indian spices into your cooking, there are a few tips and tricks to keep in mind.

ROASTING SPICES IS ESSENTIAL

Roasting spices is a crucial step in Indian cooking. It releases all the fragrant essential oils and intensifies flavors. Many dishes start with roasting a blend of whole spices in a pan before any cooking begins. Indian cuisine isn’t shy about how much spice it uses, either. It’s common to see a couple tablespoons of spices added to a single recipe.

While this technique is essential in Indian cuisine, the idea works in other cuisines, too. Try roasting your spices and grinding them fresh instead of pulling them straight from a store-bought bottle. This technique alone is guaranteed to change your culinary world!

To roast Indian spices, heat a dry skillet over medium heat and add in the whole spices. Stir frequently until the spices are fragrant and slightly darkened, about 1-2 minutes. Remove the spices from the heat and let them cool before grinding them.

GRINDING INDIAN SPICES

Some recipes can do well with whole spices. For the most part, grinding them will be as much of an essential as roasting. Mortar and pestles are the most traditional way to grind spices. But for practicality purposes, a spice grinder works just as well.

For the best results, wait until the spices are completely cooled before grinding. Keep in mind that you should roast and grind spices in small batches and on an as-needed basis. Pre-ground spices lose their potency quick. This is the main reason why roasting and grinding fresh is such a game changer. All the potency lost in mass manufacturing goes straight back into your dish!

COMMON INDIAN SPICE BLENDS

Let’s be honest. Blending spices is an art that’s learned through experience. It involves the combination of different spices in the right proportion to create balance. Thankfully, Indian cuisine has a few spice blends that have gone through some serious tests of time. Garam masala, curry powder, and chaat masala are three of these blends.

Garam masala is a common spice blend found in many standard grocery stores. It has a warm blend of spices like cinnamon, cardamom, and cloves. This blend isn’t spicy heat-wise, but chilis are often added to dishes it’s used in.

Curry powder will often include fenugreek, cumin, coriander, and turmeric. The exact blend of spices used in curry powder varies depending on the region. Indian curry powder will vary quite a bit compared to those used in other regions of Asia.

Contrary to popular belief, curry powder is not a traditional Indian spice blend! It was actually created by the British during their colonization of India as a way to mimic the flavors of Indian cuisine in an easy way. Today, curry powder is used in a variety of dishes, although it’s most commonly associated with Indian cuisine.

Chaat masala blends are a popular flavoring in street food and snacks. It’s a tangy and spicy blend that often includes cumin, coriander, dried mango powder, salt, and chili powder. This unique combination makes it a versatile addition to cooking. Sprinkle it on fruits, vegetables, chaats (Indian-style street food), and even in drinks. It’s espcially popular during the summertime, as it helps cool the body and aid digestion.

HOW YOU CAN USE INDIAN SPICES IN EVERYDAY COOKING

Incorporate Indian spices into your everyday dishes to take them to the next level. Here are some ways you can do that:

• Start with the basics. The most commonly used spices in Indian cuisine are cumin, coriander, turmeric, ginger, and garlic. You can add these to almost any dish for a punch of Indian flavor.
• Use spice blends. Indian spice blends like garam masala, chaat masala, and curry powder are quick ways to use a spice blend without “reinventing the wheel.” These pre-made blends are often readily available in local markets. They also take the guesswork out of blending. When you’re in a time crunch, they’re great to have on-hand.
• Experiment with new recipes. Experimentation is the best teacher. Look for recipes that use Indian spices or try adding a small amount of a homemade blend to your favorite dishes. Start with a small amount and adjust the seasoning to taste.
• Use as a rub or marinade. Mix Indian spices with oil and use as a rub for meats, fish, or vegetables. You can also mix indian spices with yogurt or lemon juice to create a custom marinade for meats and tofu. Try it in dressings, also! Indian cuisine features so many yummy recipes made in a tandoor oven, which gives food that crispy, flame-grilled flavor. Replicate these recipes using a home grill to intensify the flavors!
• Add to grains for a flavorful side dish. Indian spices make an incredible addition to rice, quinoa, and other grains to add a punch of flavor!

When cooking with Indian spices, it’s important to start with small amounts. Adjust them to your taste. Indian spices can be strong and overpowering if you’re not used to adding spice to your food. It’s best to start with a little and add more if needed.

HOW TO BAKE WITH INDIAN SPICES

Baking is a delicious way to explore the world of Indian spices. From saffron to cardamom, these spices can add depth and complexity to your baked goods. While Indian cuisine is best known for its savory dishes, its desserts are just as impressive!

Many desserts use many of the same spice blends found in Indian cuisine. Cinnamon, ginger, nutmeg, and cloves are relatively common ingredients around the world. You’ll find spicy blends in gingerbread, American apple pie, and a cup of steaming chai. To be honest, Indian sweet spices aren’t all that unfamiliar.

That doesn’t mean that Indian baking is less impressive or that it lacks distinct flavors. In fact, it’s quite the opposite. Indian cuisine dresses to impress. It takes everything you think you know about spicy bakes and blows it out of the water.

START WITH FAMILIAR INDIAN SPICES

Adding Indian influences into your baked goods doesn’t need to be a radical recipe change. Start off with something you’re familiar with and go from there. As mentioned before, gingerbread and pies are great places to start. They already have a hefty blend of spices. Adding in a few more Indian influences only makes them better.

One of the best spices to start with is cardamom. This spice is almost like the Indian version of cinnamon. It’s super versatile and pairs so well with a variety of flavors. Pair it with chocolate, vanilla, citrus, and even other spices.

It’s distinctive floral and citrus notes make it a great compliment to citrus dishes. Add it to any dessert that has a citrus fruit in it to start. In addition to cardamom, add cinnamon, ginger, and cloves to citrus desserts. The bright, citrusy flavors balance well with the warm and hot spices.

KNOW WHAT INDIAN SPICES TO USE FOR DIFFERENT TYPES OF RECIPES

This one is a bit challenging for two reasons. One, knowing how to use an ingredient requires experimentation. You won’t know if a spice works in a recipe unless you try it. And two, it’s challenging because there’s no clear-cut guide that tells you what to use where.

To help you along your baking journey, here’s a rough guide explaining what desserts pair well with what spices. This isn’t definitive, and it certainly isn’t “official.” It’s more or less a guideline to help guide you based on probability. The truth is that all spices will work in each category in the right application. Take it with a grain of salt. (Pun intended)

• Breads. Saffron, turmeric, and cinnamon are perfect for breads. Saffron and turmeric in particular because they’re often paired with a dairy, making them an excellent choice for milk breads. They also give a subtle flavor while adding a nice yellow color to the bake.
• Cakes. Rosewater and cardamom are two that easily come to mind–even when mixed together! Cardamom adds a sweet, floral aroma and pairs well with chocolate and nuts. Rosewater adds a delicate floral flavor that pairs well with cream icings.
• Fruit Pastry. Ginger adds a spicy flavor that pairs well with the sweet and sour flavors of citrus and tropical fruits. Cloves work well with apples and pears. Fennel seeds work well with figs, dates, and stone fruits.
• Cream Pastry. Saffron and turmeric are another star in this category because of how well they pair with dairy. Rosewater is a great addition to cream fillings, espeically when paired with raspberry and peach.
• Chocolate. Choose hot, spicy flavors like cardamom, cinnamon, and cayenne pepper. Chocolate is a strong flavor on it’s own. Warm spices linger on the tongue for a nice depth of flavor. Use them in poured chocolates and also in chocolatey bakes like brownies.
• Cookies. Cookies are a pretty broad category of bakes. Because of this, pretty much every spice will do in some way. Some great spices to think about are cloves, nutmeg, and of course cardamom. Sweet sugar and warm spices are everything nice!
• Ice cream. Saffron and turmeric star here again. And while ice cream is super versatile and can hold almost any flavor, think about blending a variety of flavors together in one batch. Chai blends in particular are a classic combination!

TIPS FOR BUYING AND STORING INDIAN SPICES

Whether you’re buying Indian spices or not, there are a few tips that are universal when it comes to spices. Here are a few things to keep in mind when spice shopping:

1. Buy whole spices. Whole spices tend to have a longer shelf life than ground spices. They also keep their flavor and aroma better. When possible, buy whole spices and grind them yourself as needed. Buying whole spices is essential to make many Indian dishes the authentic way. It’s best to roast spices while they’re whole rather than trying to do it while they’re ground.
2. Buy them as fresh as possible. Look at the expiration dates on the containers. While spices don’t necessarily go bad, they do lose their pungency. If you can, crush or break the spice open and take a whiff. If it smells strong, it’s likely fresh.
3. Buy from a trusted source. Look for reputable stores or sellers who specialize in Indian spices. Not only do they have fresh, high-quality spices, it’s less likely you’ll get a substitution. Many western countries use Aleppo pepper in place of Kashmiri chili, for example. While it’s a tasty substitute, it’s not authentic and doesn’t taste the same as the real thing.
4. Check for quality. Look for spices that are uniform in color, size, and shape. Avoid spices that are discolored, have mold or moisture, or have insect or rodent damage.
5. Buy spices that are stored properly. Loose spices from an outdoor market will often have high turnover. If you live in an area where you don’t have this kind of market, check the packaging. Make sure the spices are in an airtight container and come sealed. Plastic baggies or perforated bags will often have lower quality spices.

STORING INDIAN SPICES

To preserve the flavor and aroma of your Indian spices, it’s important to store them properly. Here are some tips on how to store them:

1. Use airtight containers. This helps to keep spices fresh and prevent them from absorbing other odors in your pantry. Use glass jars if you can. Plastic containers are not only environmentally destructive, but they can actually absorb some of the odors.
2. Keep spices in a cool, dark place. Spices should be stored away from heat and light, as this can cause them to lose their flavor and aroma. Keep them in a cabinet or in a drawer. Don’t keep them on the back of your cooktop or in a sunny part of the kitchen.
3. Don’t store them in the refrigerator. Some people believe storing spices in the fridge helps preserve them. It can, but it can also cause condensation to form in the jars. Excess moisture can damage and rot spices.

In Indian households, it’s common to store spices in a Masala dabba. This is a small, round metal container with several compartments. This makes it easy to access the spices you need while cooking. It’s also a great way to keep them organized and fresh!

READY, SET, COOK!

Cooking and baking with Indian spices is an exciting way to add flavor and depth to your dishes. With the right knowledge and techniques, you can elevate your cooking to a whole new level.

It’s important to remember to start with quality spices and store them the right way. Don’t be afraid to experiment and try out new spice combos to find your own unique flavor profile. Incorporating Indian spices to your everyday cooking can open up a whole new world of delicious possibilities. It helps transport your senses into a new culture and broaden your understanding.

Cooking with Indian spices isn’t only about the taste, but about it’s cultural significance and the history behind them. By using these spices, you’re connecting with a rich culinary tradition that has been passed down for generations. Incorporating Indian spices is a great way to learn and appreciate the culture.

So, the next time you’re in the kitchen, consider spicing things up a bit! Indian spices are a great way to transform the ordinary into something special.