Indian Spices (Part two)
Cayenne pepper powder
The cayenne pepper powder is made of Indian red peppers and is mostly orange or bright red. It can make Indian curries super spicy. India is a big supplier of cayenne pepper powder. In Rajasthan, a desert in the west of India, it is common to dry a large area of cayenne pepper in a hot climate.
An appropriate amount of red pepper powder helps to enhance vitality. Use it according to personal taste.
Cumin
Cumin is commonly seen in Indian and Mexican cuisines, which can increase aroma, warmness and help digestion. Cumin has a history of thousands of years and can be found whole, crushed and powdered on the market. No matter which one it is, if you add cumin when the oil is hot, a strong fragrance can be released, which is suitable for all ages. Slightly roast cumin, then ground it. Put the ground cumin on steamed vegetables, it will be great. It is good for a diet containing low fat. Usually, the aroma dissipates quickly after cumin is ground into powder, so just grind a small amount. If you love curry, you will love cumin too.
Sweet Paprika
Mostly sweet paprika is from Kashmir, which is ground after it is dry. Like the common Hungarian sweet paprika on the market, it is not spicy, but it can add color to food. Some sweet paprika on rice with yogurt is delightful.
Coriander
The whole plant is edible, but we generally eat tender leaves and dried seeds in daily life. Some people say that coriander in Indian cuisine is like Basil in Italian cuisine. It is not only a decoration, but also an important seasoning herb. The way to preserve fresh coriander is to put the root in water, and wrap the leaves in plastic bags, which can be refrigerated for two weeks.
When using, remove the roots first; let each leaf fully open, and soak in water for a while. Sometimes, only tender leaves are used. Finely chop them before serving, which has the best taste.
Coriander seed powder
Coriander seed powder can purify the blood, sterilize and detoxify. Coriander seed oil helps the digestion and absorption of starchy foods and root vegetables. You can buy the coriander seed and grind them into powder when you use them.
Clove
Clove can purify the blood and help digestion. Dried cloves are brownish-red, oily, sweet and slightly spicy. Because of its strong taste, it is not a spice that can be used in large quantities when cooking. If you add a small amount, it will produce a subtle taste. A jar of cloves that a friend gave me seven years ago still smells great.
Cinnamon
Cinnamon can promote perspiration, sterilization and detoxification. Cinnamon comes from the inside bark of an evergreen tree in Sri Lanka and the West Indies. Usually, the whole cinnamon stick has a more elegant taste than the powdered one.
YeaSincere owns a factory that manufacture vacuum sealers, plastic bags and other products for food, which is great for restaurants and households.
The cayenne pepper powder is made of Indian red peppers and is mostly orange or bright red. It can make Indian curries super spicy. India is a big supplier of cayenne pepper powder. In Rajasthan, a desert in the west of India, it is common to dry a large area of cayenne pepper in a hot climate.
An appropriate amount of red pepper powder helps to enhance vitality. Use it according to personal taste.
Cumin
Cumin is commonly seen in Indian and Mexican cuisines, which can increase aroma, warmness and help digestion. Cumin has a history of thousands of years and can be found whole, crushed and powdered on the market. No matter which one it is, if you add cumin when the oil is hot, a strong fragrance can be released, which is suitable for all ages. Slightly roast cumin, then ground it. Put the ground cumin on steamed vegetables, it will be great. It is good for a diet containing low fat. Usually, the aroma dissipates quickly after cumin is ground into powder, so just grind a small amount. If you love curry, you will love cumin too.
Sweet Paprika
Mostly sweet paprika is from Kashmir, which is ground after it is dry. Like the common Hungarian sweet paprika on the market, it is not spicy, but it can add color to food. Some sweet paprika on rice with yogurt is delightful.
Coriander
The whole plant is edible, but we generally eat tender leaves and dried seeds in daily life. Some people say that coriander in Indian cuisine is like Basil in Italian cuisine. It is not only a decoration, but also an important seasoning herb. The way to preserve fresh coriander is to put the root in water, and wrap the leaves in plastic bags, which can be refrigerated for two weeks.
When using, remove the roots first; let each leaf fully open, and soak in water for a while. Sometimes, only tender leaves are used. Finely chop them before serving, which has the best taste.
Coriander seed powder
Coriander seed powder can purify the blood, sterilize and detoxify. Coriander seed oil helps the digestion and absorption of starchy foods and root vegetables. You can buy the coriander seed and grind them into powder when you use them.
Clove
Clove can purify the blood and help digestion. Dried cloves are brownish-red, oily, sweet and slightly spicy. Because of its strong taste, it is not a spice that can be used in large quantities when cooking. If you add a small amount, it will produce a subtle taste. A jar of cloves that a friend gave me seven years ago still smells great.
Cinnamon
Cinnamon can promote perspiration, sterilization and detoxification. Cinnamon comes from the inside bark of an evergreen tree in Sri Lanka and the West Indies. Usually, the whole cinnamon stick has a more elegant taste than the powdered one.
YeaSincere owns a factory that manufacture vacuum sealers, plastic bags and other products for food, which is great for restaurants and households.
Next: Indian Spices (Part three)
Previous: Indian Spices (Part one)