Indian Spices (Part one)
Curry, cinnamon, pepper, star anise, lemon leaves, neem, pistachio, chili, ginger, turmeric, coriander, cloves, nutmeg, fennel, saffron, fenugreek, etc. You may know some of them. All of them make a strong taste that is well-known in India.
Indian black salt
Indian black salt is halite. Although it is called black salt, its color is rose-like; black salt is rich in various minerals such as iron and calcium, and has a unique flavor. Sometimes, you can find it in organic food stores, and it is considered expensive food; you can also find Indian black salt in Indian stores, and it should be cheaper.
Natural sea salt
Natural sea salt may be bought in large grain wholesale or organic food stores. Most of them are coarse crystals; they need to be ground into a powder with a grinder, which is more convenient for cooking.
Ghee
Ghee is a dairy product like butter, which is fat extracted from cow and ewe’s milk. Ghee made from goats is white, and its luster and nutritional value are inferior to that of cow ghee (yak ghee produced in summer and autumn), and its taste is inferior to that of cow ghee. Ghee nourishes the intestines and stomach, warms the spleen, contains a variety of vitamins, and has high nutritional value.
Ginger
The pungent taste of ginger can enhance digestion, decompose fat, promote digestion, absorption, perspiration, and remove toxins from the body. In India, ginger is added to daily family cooking. Usually, the kitchen will have a large stone slab such as a household square slab and a stone pestle. Hold both ends of the stone pestle with both hands and grind ginger pieces or shreds to form ground ginger and ginger juice. A little ginger is used in almost every dish, and sometimes in the meal.
If you feel that you have eaten too much and it is difficult to digest, Indians will also make sweet ginger tea to drink. Eating ginger several times in small amounts can cure stomach aches. Hot ginger milk helps sleep and nourishes brain cells.
Tulip powder
Tulip powder is golden yellow, can strengthen the liver, resist oxidation, purify the blood, sterilize, promote intestinal peristalsis and is a diuretic. Because tulip powder can especially promote the digestion of protein, it is indispensable in Indian curry bean soup. Now you know why curry is mostly golden yellow.
Add a small amount of tulip powder to the food; the taste is slightly bitter, and it adds color to the food. If you put too much tulip powder, the food will taste bitter. When you are not familiar with it, prepare according to the recipe first, or add a small amount.
Black pepper
Black pepper stimulates the sense of taste and aids digestion. Like paprika, it is an important part of spicy curry. Without them, the curry has no spiciness. Black pepper brings spicy stimulation, warms the body, and contains the rare element of chromium.
Salt and black pepper are indeed very similar, that is, a small amount is very helpful for digestion, but the real test is how not to overdo it.
You can use a vacuum sealer to seal the Indian spices.
Indian black salt
Indian black salt is halite. Although it is called black salt, its color is rose-like; black salt is rich in various minerals such as iron and calcium, and has a unique flavor. Sometimes, you can find it in organic food stores, and it is considered expensive food; you can also find Indian black salt in Indian stores, and it should be cheaper.
Natural sea salt
Natural sea salt may be bought in large grain wholesale or organic food stores. Most of them are coarse crystals; they need to be ground into a powder with a grinder, which is more convenient for cooking.
Ghee
Ghee is a dairy product like butter, which is fat extracted from cow and ewe’s milk. Ghee made from goats is white, and its luster and nutritional value are inferior to that of cow ghee (yak ghee produced in summer and autumn), and its taste is inferior to that of cow ghee. Ghee nourishes the intestines and stomach, warms the spleen, contains a variety of vitamins, and has high nutritional value.
Ginger
The pungent taste of ginger can enhance digestion, decompose fat, promote digestion, absorption, perspiration, and remove toxins from the body. In India, ginger is added to daily family cooking. Usually, the kitchen will have a large stone slab such as a household square slab and a stone pestle. Hold both ends of the stone pestle with both hands and grind ginger pieces or shreds to form ground ginger and ginger juice. A little ginger is used in almost every dish, and sometimes in the meal.
If you feel that you have eaten too much and it is difficult to digest, Indians will also make sweet ginger tea to drink. Eating ginger several times in small amounts can cure stomach aches. Hot ginger milk helps sleep and nourishes brain cells.
Tulip powder
Tulip powder is golden yellow, can strengthen the liver, resist oxidation, purify the blood, sterilize, promote intestinal peristalsis and is a diuretic. Because tulip powder can especially promote the digestion of protein, it is indispensable in Indian curry bean soup. Now you know why curry is mostly golden yellow.
Add a small amount of tulip powder to the food; the taste is slightly bitter, and it adds color to the food. If you put too much tulip powder, the food will taste bitter. When you are not familiar with it, prepare according to the recipe first, or add a small amount.
Black pepper
Black pepper stimulates the sense of taste and aids digestion. Like paprika, it is an important part of spicy curry. Without them, the curry has no spiciness. Black pepper brings spicy stimulation, warms the body, and contains the rare element of chromium.
Salt and black pepper are indeed very similar, that is, a small amount is very helpful for digestion, but the real test is how not to overdo it.
You can use a vacuum sealer to seal the Indian spices.
Next: Indian Spices (Part two)
Previous: The Shrimp with Pu Er Tea